snow days for days
we're five weeks into 2015 and it's already been an epic winter. these three are standing in the hole they dug in the snow in the middle of our yard and I've been cooking. COOKING! weird, right? while the kids enjoyed their extra long, extended winter weekend I made breakfasts, lunches AND dinners. some of it was my usual repertoire but this week I added a few new ones and sharing is caring so...
this homemade enchilada sauce and enchilada 'casserole' from gimme some oven will now be in regular rotation. the ingredients are what I like to call 'staples' (usually in my pantry/freezer or easy to pick up and store for a later date) and incredibly easy to make and assemble. good news? everyone liked it AND ate it as leftovers which is extra nice.
and lulu trolled through my february issue of house and home magazine and quickly tore out this incredible savory mac & cheese recipe from the fat radish in nyc. this was super easy and eaten by everyone for lunch, AND leftovers, AND will absolutely be made again.
MAC & CHEESE from HOUSE & HOME
1 medium onion, finely chopped 2 1/2 cups diced butternut squash 2 cups skim or 1% milk 1 lb pasta* 1 cup grated cheddar cheese 3/4 cup finely grated parmigiano-reggiano cheese (+ more for serving) 1/4 cup finely grated pecorano romano cheese 1/4 cup low fat sour cream and freshly ground pepper for serving
1) heat onion, squash and milk over high heat, when it starts to simmer, cover and reduce heat to low. cook until squash is soft (20 min). purée in blender until smooth and return to the pot, keep warm over low heat. 2) cook pasta according to instructions on package, drain. 3) while the pasta is cooking, gradually whisk cheeses** into squash sauce until melted and emulsified. whisk in sour cream, season with salt. 4) add drained pasta to sauce. cook, stirring, for 1 minute. transfer to large serving platter or individual bowls. serve with more parmigiano and pepper.
* techinically this recipe calls for gluten-free pasta. we had none and made do with high test pasta. ** to be honest, I had white cheddar, some parmigiano-regiano and regular old parmigiano and it was fantastic.