Day 6

So the week is almost finished, and I still have 2 bags of salad greens left! Really, I'm getting a lot of veggies for our money. Seth should be home in a few weeks, so that will help things along. Anyways, today I decided to use up the kohlrabi, and some of the onions in a puree. I also steamed broccoli and sprinkled with sesame seeds, garlic and chili flakes. Spices are a great way to add flavor without adding too many calories. If you're looking for a lower calorie version of the recipe below, try substituting chicken stock for the heavy cream. Kohlrabi Puree (Hidden in Mashed Potatoes)

1 Kohlrabi, trimmed and cut into 1 inch cubes

2 Yukon Gold potatoes, cut into 1 inch cubes

1 box button mushrooms

1 Walla Walla onion or 1 cup, minced

1 cup Parmesan cheese, grated

1 cup heavy cream

-Boil kohlrabi and potatoes in boiling salted water until fork tender, approx 20-30 minutes.

-While the vegetables are boiling, saute mushrooms and onion. Add to drained boiled vegetables and whip with a mixer or puree in a blender. Pour into a serving bowl and stir in the cheese and cream. Serve!

Not the Blue Box

My sister and I are complete opposites. Just look at a picture of the two of us! Mary Ashley is a blond, I'm a brunette. She likes sweet, I prefer salty. I love my mother's homemade cheese sauce macaroni, and although I'm sure Mary Ashley loves it as well, she always asked for the fake mac and cheese from the blue box. In honor of my sister getting her first full time job, I thought I'd give her a more grown up mac and cheese recipe. She can mix everything up after a long day of work (or make it the night before), pour into her cast iron skillet and bake. The panko and cheese layer on top adds a deliciously satisfying crunch. I used a mixture of Parmesan, cheddar, and mozzarella to add complexity. Congratulations Mary Ashley!
Grown Up Macaroni and Cheese
2 cups elbow pasta
2 eggs, beaten
3 cups extra sharp cheddar cheese
1 cup sour cream
2 cups heavy cream
2 tablespoons all- purpose flour
2 teaspoons dry mustard
2 teaspoons paprika
Pinch freshly grated nutmeg
1 ½ cups grated extra sharp cheddar cheese/Parmesan
1 cup panko

-Boil pasta in salted water according to package directions. Strain.
-Combine the next 8 ingredients in a bowl with the warm pasta. Pour into a greased 9 inch cast iron skillet or a 9x13 casserole dish. Sprinkle the remaining cheese and panko on top of the pasta.
-Bake in a 350 degree oven for 30-45 minutes or until bubbly in the middle.

It's been awhile!

So.... I believe its been over a month since I've written. But the good news is that I've finished my Food and Drink in Western Civilization class and I'm now officially halfway thru my masters! In celebration of another finished semester I thought I would share a recipe that has gotten me through many a last minute dinner, my single days, and even my frugal college years. Rosemary potatoes have always been popular in my family and I consider them to be one of my favorite comfort foods. We Underwoods first discovered them at a Bed and Breakfast in Battle, England. The warm aromatic potatoes were absolutely delicious after a long day touring around the countryside. When returning home, my mother set out to make her own version and they became an instant family favorite. I could probably eat them 3 times a week if my husband let me!

Technically I have no recipe, so I'm sorry to those who want exact measurements. Basically I cut up red potatoes into inch squares, sprinkle with kosher salt, drizzle a little olive oil, crush a few stems of rosemary, and of course add minced garlic. Roast on 400 degrees for around 30 minutes, stirring occasionally. The time and temperature may vary depending on taste. My sister likes them almost burnt, but I prefer a crisp outside with a soft inside. I hope that you enjoy these delicious roasted potatoes as much as my family does!