This recipe, courtesy of one of my culinary sisters, is one of the weirdest recipes I make. I KNOW it looks odd, but trust me it’s an easy, delicious, healthy pantry dish. It’s also one of my favorite go-to recipes when I need a veggie side and don’t have anything in the veggie drawer or in the garden.
2 cans french-style green beans, drained and rinsed
2 cans Hearts of artichoke (in water), cut in quarters
1 large onion, chopped
5 cloves garlic, minced
1 lemon, juiced and zested
1/4 C water
1/4 cup olive oil
1 1/2 C. bread crumbs
1 cup parmesan (3/4 for recipe and 1/4 for sprinkling on top)
1 teaspoon dried thyme
1 teaspoon Tony C’s cajun seasoning
salt and pepper to taste
- Saute onions in oil. When soft, add garlic, Tony’s and thyme. Cook for one minute, until fragrant.
- Add green beans to onion and mash it up finely with a fork
- Add bread crumbs, 3/4 C cheese and artichoke. Once mixed, stir in water, lemon juice and zest.
- Season to taste with salt and pepper and pour into pyrex or similar casserole dish (I use an old oval one)
- Cover with foil and cook 1/2 hour @ 350
- Remove from oven, uncover, sprinkle with cheese and cook until top is browned, about 10 min
I lurve beets + goat cheese. I know it’s not everyone’s cup of tea, but I think it’s spectacular. The bright, earthy sweetness of the beets, mixed with the creamy tang of the goat cheese. Plus, it is soooo pretttty. That’s “pretty” with 4 t’s.
Anyway, aside from loving the flavor combo/plate appeal, I love this dish because it is easy, impactful and great for serving a group. Check it out:
3 medium beets
3 Tablespoons olive oil
Goat cheese (amount depends on how high you stack them, how much you like goat cheese- just buy a log)
Greens or microgreens (optional and amount varies)
1 Tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper
- Heat the oven to 375°F and arrange a rack in the middle. Rinse the beets and trim off any leafy tops. Wrap in aluminum foil and place in the oven. Roast until tender and easily pierced with a knife, about 1 hour. Remove from the oven and let cool.
- Once cool, remove beets from packets, reserving oil. Remove beet skins by simply scrubbing with a paper towel. It should just slip off. This is messy work, though. Consider gloves. Set aside peeled beets.
- Whisk the mustard and vinegar together in a small bowl. Gradually 2 T of the reserved beet oil. Season with salt and pepper. The dressing should be pretty tangy and a pretty color.
- Slice the beets into even 1/4 inch slices. Start building stacks by placing a larger slice of beet on the plate. Add a circular slice of goat cheese and press out until roughly the size of the beet. If you didn’t get a big enough slice the first time, just nab a bit more. Top with a slightly smaller beet slice, press down and repeat until you have several layers.
- If using greens, toss with a small amount of dressing and a bit of lemon juice and scatter around plate or under beet stacks. Drizzle with remaining dressing and serve.
This is the lighter, healthier version. I promise you that you would never guess that this creamy, deliciousness has so little fat and dairy in it. I wish I had a million recipes like this one. Sigh.
3/4 lb carrots, peeled and sliced thin
1/2 Cup orange juice
4 oz sharp cheddar, grated
3 Cups (~9oz) rigatoni or other large pasta
1 T fresh tarragon (chopped) or 1.5 teaspoons dry tarragon
Salt & Pepper
- Put carrots and orange juice in a pot with a lid. Add as much water as necessary to cover the carrots. Season with a sprinkling of salt, cover and simmer until carrots are very tender (~30 min). If the carrots start to dry out before tender, just add a bit of water.
- Puree carrots and liquid until smooth. Note that steps 1 & 2 can be done 1-2 days ahead
- Bring a large pot of water to boil. Season liberally with salt and add pasta. Cook until al dente. Using a pyrex measuring cup or similar, remove 1 Cup pasta water before draining.
- Drain pasta. Combine carrot puree and half of water in empty pot. Over very low heat, stir until completely combined and add cheese and tarragon. Stir until combined into creamy cheese sauce.
- Add pasta, stir to combine. Adjust seasoning with salt and pepper.
This dish is the naughty version creamy, deliciously decadent. This recipe can easily be halved and is best served with fresh buttered bread crumbs on top. Yum.
||(12-ounce) can evaporated milk
||teaspoon hot sauce
||teaspoon ground black pepper
||teaspoon dry mustard , dissolved in 1 teaspoon water
||pound macaroni (I sometimes like rigatoni instead)
||tablespoons unsalted butter
|ounces sharp cheddar, grated (about 2 cups)
ounces mont jack, grated (about 1 cup)
- Mix eggs, 1 cup of the evaporated milk, pepper sauce, 1/2 teaspoon of the salt, pepper, and mustard mixture in small bowl; set aside.
- Meanwhile, heat 2 quarts water to boil in large heavy-bottomed saucepan or Dutch oven. Add 1 1/2 teaspoons of the salt and macaroni; cook until almost tender, but still a little firm to the bite. Drain and return to pan over low heat. Add butter; toss to melt.
- Pour egg mixture over buttered noodles along with three-quarters of the cheese; stir until thoroughly combined and cheese starts to melt. Gradually add remaining milk and cheese, stirring constantly, until mixture is hot and creamy, about 5 minutes. Serve immediately
What fool doesn’t like Mac & Cheese? I get that you might not indulge regularly, but everyone loves it, right? To that point, I have two recipes I rely on.
1) a perfect, traditional guilty-pleasure mac & cheese (seen here with filet and roasted asparagus)
2) a ridiculously delicious and much healthier carrot mac & cheese that relies on carrots, orange juice and very little cheese to deliver a serious punch
My crazy husband actually prefers the carrot version. I agree that the healthier version scratches my mac & cheese itch, but prefer? I don’t know. I certainly make it 5x as much, so that counts for something.