Moosewood Cookbook: Polenta Pie

Despite what nutritionists, diet specialists or hard core gluten-free groupies say I cannot seem to shake my love for pizza!  I've heard it said, if you refrain from eating something long enough you'll lose a taste for it.  I beg to differ, or my taste buds beg to differ!  No matter how long I stay away from pizza (and root beer), when I splurge and enjoy them I feel like my food-love bank is FULL!  They're the BEST!

Cheesiest Homemade Macaroni & Cheese

Last week my grandma was visiting.  Before she headed to the airport to return back to Washington, I wanted to make her a yummy, filling meal to stick to her bones for the flight home.  I had visions of her plane getting stuck on a runway with no extra food in her bag.  So I made sure she had good food in her tummy.  

Like most grandmas, she loves home-cooked comfort food.  I knew she'd love this super cheesy macaroni and cheese.  

This is another great recipe from Martha Stewart.  Martha likes expensive cheese so beware when shopping for her recommendations in the gourmet cheese aisle.  I bought a Trader Joe's New Zealand sharp white cheddar and a white cheddar Gruyere combination cheese.  You can experiment with the cheese varieties to stick within a budget.  The only thing I'd recommend it to use real cheese, no artificial cheeses.  They just don't melt well, and they're artificial.  Go for the REAL stuff!

Also, if you have small baking dishes, serve up individual macaroni and cheese meals.  I think they're adorable!

Ingredients

Serves 12

8 tablespoons (1 stick) unsalted butter (you'll use 2 T. for the bread and then 6 T. for the cheese sauce)

6 slices {good} white bread, crusts removed, torn into 1/4-1/2 inch pieces

5 1/2 cups milk

1/2 cup all-purpose flour

2 teaspoons salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon cayenne pepper, optional (I usually leave it out because some of our kids don't like spicy)

4 1/2 cups grated sharp white cheddar cheese

2 cups grated Gruyere cheese or 1 1/4 cups grated Pecorino Romano cheese

1 pound elbow macaroni, or a similar shaped noodle

Directions

1.  Heat oven to 375 degrees.  Butter or spray a 3-quart casserole dish; set aside.  Place small bread pieces in a medium bowl.  Melt 2 tablespoons butter in microwave safe dish.  Pour over bread and toss.  Set aside.

2.  In a medium saucepan set over medium heat, heat milk.  Melt remaining 6 tablespoons butter in large pot.  When butter bubbles, add flour.  Whisk one minute.

3.  While whisking, SLOWLY pour in hot milk.  Don't pour all milk in at one time or you'll have lumpy cheesy sauce.  Not good!  Continue cooking, until mixture bubbles and thickens.  This can take a few minutes.  Be patient.

4.  Remove pan from heat.  Stir in seasonings, 3 cups of the cheddar cheese, and 1 1/2 cups of the Gruyere.  Set aside.

5.  Meanwhile, prepare noodles according to package.  Drain, rinse with cold water.  Drain well.  Stir macaroni into cheese sauce.

6.  Pour mixture into prepared 3-quart dish, or small greased individual baking dishes.  Sprinkle with remaining cheese and breadcrumbs.  Bake until browned on top, 20  minutes or so.  Allow to cool 5 minutes before serving.

Chicken Cacciatore

Chicken Cacciatore with roasted brussel sprouts and butternut squash

Martha is the Queen!  Some of my favorite recipes are from various Martha Stewart cookbooks.  One book with great, quick cooking recipes is Martha Stewart's Quick Cook Menus.  I've made this Chicken Cacciatore recipe a number of times and it's great for a flavorful crowd pleasing meal.  It's a tasty chicken dinner option when we're following a paleo eating program served alongside roasted vegetables.  A side of pasta is a great accompaniment also, but not for the paleo folk.

Chicken Cacciatore
(I usually double this recipe if we're having company, or if I want to make sure we have leftovers).

Marinade
1 (6-ounce) can tomato paste
1/2 cup olive oil
1/4 cup red wine vinegar
1/3 cup red wine
1/2 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Cajun spice for chicken (optional, I use my prepared Baby Bam)
Sliced onions and olives, optional

1 (3 pound) chicken, cut into 8 pieces (or I use boneless thighs, and breasts)
Salt and freshly ground pepper

Combine marinade ingredients, mix well.  I usually add onion and sometimes olives for added texture and flavor.  Place chicken in a large shallow baking dish.  Pour marinade over the chicken and let sit overnight in the refrigerator.  I'm never this organized, so I let it sit with marinade for at least an hour and it always turns out great.

At this point I usually sprinkle with a little kosher salt .

Preheat broiler.  Broil chicken pieces 8-10 minutes.  Turn over and baste with marinade.  Cook 8-10 minutes longer or until done.  I've also done this meal and baked at 425 degrees for about 10-15 minutes each side.  Check chicken to make sure breasts are done, but try not to over cook.  Use red marinade as sauce for pasta if serving alongside pasta.