a "healthy" take on a classic

For dinner tonight, I wanted something comforting.  But post-baby food and comfort food don't work so well together, so I had to come up with a compromise, and I think I did a great job.  I've made a healthier mac & cheese on here before, I think, but this time I used whole wheat macaroni (that you can get at Walmart for $1!!), and lots of broccoli.  I actually don't really like mac & cheese too much as a whole meal because I really like vegetables and variety in my food.  So if you're not a fan of messing with a classic like smooth & creamy mac & cheese, this isn't the recipe for you.  But I'm a fan, and my little girl sure loved it!  And she never eats normal mac & cheese.  And my picky-eater husband really liked it, so I think it was a success.

1 box whole wheat macaroni
1 large head of broccoli, chopped (or an equivalent of your favorite green vegetable)
1/2 onion, chopped fine
2 T olive oil
1 T butter
1/2 T dijon mustard (I used the grainy mustard)
3 C milk (I used 1.5 C of 1% and 1.5 C whole.  I don't recommend using any less fat or the sauce will turn out a little gluey)
3 T flour
4 oz extra sharp cheddar cheese, grated or cut into small cubes
4 oz Pecorino Romano cheese, grated fine
salt and pepper to taste

1. In a large pot, bring water to a boil, and cook pasta to just under al dente.  Add the broccoli for the last 30 seconds or so and drain.  Set aside.
2. Meanwhile, in a medium sauce pan, heat the olive oil and butter until butter is melted.  Add onions and cook,stirring often, until softened.
3. Once the onions are cooked, sprinkle the flour and stir quickly (you can switch to a whisk at this point if you want) until flour takes on a slight golden color and no longer smells raw.  Slowly pour in the milk, about 1 C at a time, stirring constantly.  Once the sauce is thickened, add the mustard and cheese, and cook until the cheese is completely melted and well encorporated.
4. Add the pasta and broccoli into the sauce and stir until the pasta is thoroughly coated.  Pour into an oven safe dish, sprinkle extra cheese on top (or toss some finely grated cheese with some panko breadcrumbs and sprinkle that on top for a nice crispy topping) and place in a 450°~500° oven for 5~10 minutes, until cheese is bubbling and top is golden brown.  Serve hot.

Slow Cooker Success

So I've rarely had success with the slow-cooker. Once in a while I make something wonderful, but I've never been able to improvise with it. This time was no exception. I followed the recipe perfectly. I found this recipe in Cook's Country Magazine, and actually made it a long time ago and absolutely loved it! And Blake has been talking about it since. But for some reason I never got around to making it again. But while we were planning our menu for the week, Blake mentioned that it was getting cold (it was raining like crazy yesterday), so he wanted something warm and comforting. And I thought I should finally make this chili again. So here is the recipe for the world's best slow-cooker chili. (eat it sparingly though ... this stuff is HEAVY!)

Slow-Cooker Chili
serves 10 to 12
1/2 C chili powder
1 T ground cumin
2 t ground coriander (a.k.a. dried cilantro)
1 t dried oregano
1/2 t cayenne pepper (use less if you like it less spicey)
1/2 t red pepper flakes (")
6-8 oz bacon, chopped
2 onions, chopped medium
2 red bell peppers, chopped medium
6 cloves garlic, grated or minced
2 lbs 85% lean ground chuk
salt and pepper
1 (28 oz) can tomato puree
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans dark red kidney beans, drained and rinsed

1. Toast chili powder, cumin, coriander, oregano, cayenne, and pepper flakes in deep pan or large dutch oven over medium heat until fragrant, about 2minutes. Transfer to a bowl.
2. Add bacon to pan and cook over medium heat until crisp, about 8~10 minutes. Transfer to a paper towel lined plate and discard all but 1 t of remaining fat.
3. Return pot to medium heat, add onions and bell peppers, and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
4. Add beef, 2 t salt, and 1 t pepper. Increase heat to medium-high and cook, using wooden spoon to break up the beef unto 1/2 inch pieces, until slightly pink, about 5 minutes. Drain beef and vegetables in a colander.
5. Add tomato puree, diced tomatoes, and toasted spices to empty pan and bring to simmer over medium-high heat, scraping up any browned bits from the bottom of the pan. Return beef and vegetables to pan. Stor to combine, and bring to a simmer. Transfer contents to slow-cooker insert.
6. Set slow-cooker to low, cover, and cook until tender, 6 to 8 hours, stirring in beans during last hour of cooking. Adjust seasonings and serve.

Left overs can be stored in fridge for several days, or in the freezer for several months.
Also, you can do all through step 3 the night before, simmering for an extra ten minutes. Then simmer everything for 10 minutes in the morning, and then throw everything in the slow-cooker for the day.
Also, I recommend using a slow-cooker liner when making this dish, otherwise your slow cooker insert will probably stain orange.

HUGE accomplishment!

Now I'm not the biggest barbecue fan, but since it's Blake's favorite thing, I thought I would be a little self-sacrificing tonight and go ahead and make it. And besides, Blake is always willing to try new things, even if they "scare" him. (except anything with mayo, feta or goat cheese)

I learned 2 very cool things tonight. I learned how to properly cut a whole chicken into 4 parts (thanks to this amazing book I bought at Borders for a ridiculous $6.99, Essentials of Cooking by James Peterson.), and I learned how to make my own barbecue sauce! (and I found out that barbecue sauce--yes, Blake's favorite and basically only condiment--has plenty of vinegar and mustard in it ... interesting) I have to admit, I was pretty proud of myself. I served it with oven baked steak fries, and I had cole slaw. And even if I'm picky about barbecue, I was actually ok with this meal.

Barbecued Chicken and Oven Baked Steak Fries
serves 4
1 cut up chicken, about 3 lbs

1 t hot sauce
1/3 C apple cider vinegar
1/2 C light brown sugar
1/4 C molasses
3 T dijon mustard
3 garlic cloves, minced or grated
1/2 C ketchup

vegetable oil
salt and pepper

2-3 small~medium russet potatoes
olive oil

1. Preheat oven to 425°. Wash potatoes and cut into 6 long wedges, or spears. Place on parchment lines baking sheet, drizzle with olive oil (I use an old cleaned soy sauce bottle to drizzle olive oil, works really really well) and sprinkle with salt and pepper.
   
2. Coat the 2 breasts, thighs, and wings of the chicken with vegetable oil, and sprinkle with salt and pepper. Place in one large or 2 medium oven-safe skillets, leaving enough room to be able to pick up and flip over each piece of meat. Cover with foil or oven-safe lids.
3. Meanwhile, simmer the hot sauce, vinegar, sugar, molasses, mustard, garlic, and ketchup, stirring periodically until sauce is reduced to about 1-1/4 C. Set aside.
   
4. Place chicken and potatoes in the oven. Let the chicken cook for about 25 minutes and remove from the oven. (using an oven mitt!) place the skillet(s) on medium/medium-high heat. Coat with barbecue sauce and flip over. Continue basting and cooking both sides until sauce is caramelized on the chicken but not charred, about another 20 minutes.
   
5. Pull the potatoes out of the oven, about 40 minutes or until golden and puffy.
6. Serve with remaining sauce on the side.