Sunday, January 24, 2016

Quinoa Mac&Cheese

While being snowed in I stumbled on this recipe and had to give it a try. I am a cheese loving woman, who eats macaroni at least 3x a week (as per an Italian diet). But I'm always on the lookout for new recipes, especially ones that promise to be guilt free. So while you're binge watching Law And Order: SVU and eating mindlessly, try this mac&cheese. It's cheesy goodness will satisfy and your waistband won't snap.
This recipe is courtesy of SimplyQuinoa

1 small butternut squash
1/4 cup almond milk
1 Tablespoon dijon mustard 
3- 4 cups cooked quinoa
1 cup goat cheddar (or shredded cheese of choice)

Preheat oven to 375 degrees F.
Peel and seed butternut squash. Chop into 1" chunks, add to a stock pot, cover with 1" of water and boil until fork tender, about 15 minutes. Drain and transfer to a blender.
Add almond milk and dijon mustard into blender and blend on high until silky smoothy and creamy. Add more milk as needed - texture should be thick, but easily pourable.
Transfer to a bowl and add quinoa and cheese. Stir until combined.
Spoon mac n' cheese into ramekins (or baking dish), smooth tops and bake for 20 - 30 minutes, until bubbly.
Remove from oven, cool slightly and enjoy immediately. 
If you're like me you'll want to top this with some hot sauce.

Wednesday, January 6, 2016

Espresso Ice Cream

When my brother in law gave me an ice cream machine for Christmas I sensed he had other motives than just making me happy...
Guess who came to visit and made a BOMB espresso ice cream. I'm not one for coffee, but this soft serve is so decadent I couldn't resist a scoop... two scoops. Ok I had four.


3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 tablespoons ground espresso coffee beans
1 tablespoon Kahlua
1 teaspoon pure vanilla extract or 1 vanilla bean

Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.

Pour the espresso cream into a kitchen aid ice-cream attachment and freeze according to the manufacturer's directions. Spoon into a container, and allow freezing for a few hours. Soften slightly before serving. Or serve immediately for a better than store bought soft serve.