2 c elbow macaroni
Cook in boiling water till tender but firm, about five to seven minutes, and drain.
4 c. grated sharp or medium cheddar cheese
1 can mushroom soup
1 c sliced mushrooms
1 c finely chopped onions
3/4 c mayonnaise (I used Miracle Whip)
1/4-3/4 c finely chopped green pepper (optional)
2 tbsp chopped pimento
Put into greased casserole dish and bake, uncovered, in 350F oven for 30-40 minutes.
This isn't healthy in the least, is it? with all that cheese, and canned soup, and mayo. But it's ridiculously tasty. The original recipe comes from Jean Paré's pasta cookbook. I've never added the pimento, and Paré's recipe calls for only 1/4 c of green pepper, but last night I had no mushrooms so tripled the green pepper amount and it was great.
I'm listing this in the Side Dishes category because if you use it for a Main Course it will only feed two.
2 c flour
1/4 tsp baking soda
1 tsp baking powder
1 tsp salt
2 c packed brown sugar (I used the dark, coarser sugar)
2/3 c shortening, melted
2 tsp vanilla
1/3 c chopped walnuts
1/3 c chocolate chips (optional)
Mix first four ingredients together.
Add sugar to shortening, eggs and vanilla in another bowl.
Add flour mixture to sugar mixture.
Spread in a greased 9x13-inch pan. The batter is thick but you'll spread it thin to fit the pan.
Sprinkle with nuts and chips. Press them down a wee bit so they stick.
Bake at 350F for 30 minutes.
Cool in the pan and cut into squares or bars.
These are nice and chewy and quite fabulous! You don't need the chocolate chips at all.
1 cup vegetable broth (I used a cup of water with a tablespoon of miso paste)
1 540-ml can black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime (I used 2 tbsp)
2 tablespoons chopped fresh cilantro leaves
Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro.
I like spicy, flavourful but not hot food, so I should've removed the seeds from the jalapeno pepper. I forgot the cumin, and didn't have an avocado. But this was still delicious and I will be making it again! I served it up with a couple spoonsful of sour cream to alleviate the burning on my tongue.
Jalepeno and garlic
Ingredients ready to go into the pan
Original recipe: http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/
2 c wild rice (can use pearl barley or wheat berries instead)
1/2 c diced dried apricots
1/2 c diced dried apple
1/3 c raisins or currants
1/4 c golden raisins
2 tbsp canola oil
2 tbsp orange juice
2 tbsp white wine vinegar
4 tsp Dijon mustard
1 tsp honey
1/4 tsp each salt and pepper
1/4 c chopped fresh mint
In large pot of boiling water, cook rice until tender, usually about an hour. Drain well and put into a large bowl with the fruit and berries.
Whisk together the dressing ingredients and add to the rice mixture. Cool, then cover and refrigerate till chilled, about four hours. (You can make it ahead up to 24 hours.).
To serve, add mint and toss.
The original recipe came from Canadian Living magazine.