chelsea'srecipes

Mac ’n’ Cheese (Lottie + Doof Style)
Serves eight

Ingredients
6 tbsp. unsalted butter, divided
3 slices bacon, diced
1 c. yellow onion, finely chopped
1 tsp. red pepper flakes (less if you can’t take the heat)
2 small garlic cloves, minced
3 tbsp. all-purpose flour
3 c. whole milk
1 c. Parmesan cheese, grated
4 oz. cream cheese
3 c. coarsely grated sharp cheddar cheese, divided
¾ c. panko (The Japanese breadcrumbs are available at Whole Foods; no substitutions.)
½ c. fresh parsley, chopped
1 lb. penne

1. Melt 1 tbsp. butter in large deep skillet over medium-high heat. Add bacon and cook until crisp.

2. Use slotted spoon to remove bacon. Drain on paper towel.

3. Remove all but about 3 tbsp. fat from pan. Add onion and saute until tender (about 5 minutes). Add red pepper flakes and garlic. Stir for 1 minute.

4. Stir in 2 tbsp. butter until melted. Add flour and stir for 1 minute. Gradually whisk in 3 c. of milk; simmer until thick enough to coat a spoon, stirring frequently (about 5 minutes).

5. Remove from heat. Whisk in Parmesan, cream cheese, and 2¼ c. of cheddar. Return bacon to sauce and season with salt and pepper.

6. In a separate large nonstick skillet over medium heat, melt 3 tbsp. butter. Add panko and stir until light golden brown (about 5 minutes). Remove from heat. Stir in parsley and set aside.

7. Preheat oven to 375°. Lightly butter a 13-by-9-by-2-inch glass baking dish (or similarly sized gratin dish). Cook pasta in large pot of boiling water until very al dente. Drain well.

8. Toss pasta with cheese sauce. If needed, season again with salt and pepper. Transfer mixture to prepared baking dish. Top with panko mix and remaining cheese.

9. Bake 30 minutes or until topping is golden brown. Let stand 5 minutes before serving.

# posted by Chelsea @ 12:23 PM 0 comments

Ingredients
2 lg. acorn squash
1 tbsp. butter
1 md. yellow onion, chopped
1 leek, white part only, chopped
1 tsp. fresh sage, chopped
6 c. chicken or vegetable stock
Olive oil
Whole fresh sage leaves, cleaned and dried
¼ c. cream
Salt and pepper

1. Halve squash, remove seeds, and peel; cut into 1-inch chunks.

2. In a large saucepan, melt butter. Add onion and leek and cook for 3 minutes until fragrant.

3. Add squash and chopped sage. Stir and cook for 2 minutes.

4. Add stock and bring to a boil. Lower heat and simmer.

5. While soup simmers, in a small pan, heat about ¼ inch of olive oil. When it is hot and shimmering, add whole sage leaves. They will fry and become crisp in less than 1 minute. Remove and drain on paper towel.

6. When squash is tender enough to be pierced with a fork, puree it in batches in a blender.

7. Return soup to saucepan and stir in cream. Season with salt and pepper.

8. Ladle soup into bowls and top with one or two fried sage leaves.

# posted by Chelsea @ 12:20 PM 0 comments

1 cup all-purpose flour
1 teaspoon baking powder
2 grams (about 1/2 tsp) matcha powder
2 teaspoons sugar
1 egg
1 cup milk
butter for the pan

Combine the flour, baking powder, and matcha in a bowl. In a separate mixing bowl, whisk the egg with the sugar and whisk in the milk. Slowly whisk in the dry ingredients and continue to mix until there are no lumps.

Heat a griddle or fry pan over medium-high. Add a small amount of butter and spread it around the pan. Scoop a ladle of batter onto the pan and let cook on one side about 1-2 minutes, or until bubbles start to form. Flip and cook on opposite until golden-brown on both sides. Transfer to a serving plate and continue procedure with the rest of the batter.

Suggested toppings: vanilla yogurt drink (or kefir) and sliced kiwifruit.

# posted by Chelsea @ 11:53 AM 0 comments

1 1/2 cups black rice, like Forbidden Rice or Lundberg Black Japonica

1/2 cup brown rice

1 quart water, chicken stock or vegetable stock

Salt to taste

1 tablespoon extra virgin olive oil

1 small or medium onion, finely chopped

1 cup diced celery

2 garlic cloves, minced (optional)

1 tablespoon butter

3 ripe but firm pears, peeled, cored and cut in 1/2-inch dice

1/2 cup lightly toasted walnuts, coarsely chopped

1/4 cup red lentils, soaked in cold water to cover for 2 or 3 hours and drained, or 1/4 cup dried cranberries (optional)

2 tablespoons finely chopped sage

2 teaspoons fresh thyme leaves, roughly chopped

Freshly ground pepper

1. Cook the black and brown rices separately in 2 parts water or stock with salt to taste, following the directions on the package for timing (brown rice should take 35 to 40 minutes). When the rice is tender, turn off the heat, place clean kitchen towels between the saucepans and their lids, and let sit for 10 to 15 minutes. Transfer to a large bowl.

2. While the rice is cooking, prepare the remaining ingredients. Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, about 30 to 60 seconds. Remove from the heat and add to the bowl with the rice.

3. Return the skillet to medium-high heat and add the butter. When the foam subsides, add the pears and cook, tossing in the pan or stirring, until lightly seared and translucent, about 3 minutes. Remove from the heat and add to the rice. Add the remaining ingredients, including the soaked red lentils or dried cranberries if desired, and gently toss together. Taste and adjust seasonings. Transfer to a lightly oiled or buttered baking dish and cover with foil.

4. Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

# posted by Chelsea @ 1:34 PM 0 comments

1 bunch kale, stemmed and washed thoroughly

1 1/2 cups red rice, like Lundberg Wehani or Bhutanese red rice

1/2 cup quinoa (blond, not red or black)

4 1/2 cups water, chicken stock or vegetable stock

Salt to taste

2 tablespoons extra virgin olive oil

1 small or medium onion, finely chopped

1 cup diced celery

2 garlic cloves, minced

3/4 pound cremini or white mushrooms, trimmed and sliced

1/4 cup dry white wine

Freshly ground pepper

1 tablespoon finely chopped fresh sage (more to taste)

1 tablespoon fresh thyme leaves

1. Bring a large pot of water to a boil, add salt to taste and the kale. Blanch for 4 minutes and transfer the kale to a bowl of cold water. Drain, squeeze out water and chop medium-fine. Transfer to a large bowl.

2. Place 3 cups of the stock or water in one medium saucepan with the red rice and the remaining 1 1/2 cups in another smaller saucepan with the quinoa and bring both to a boil. You can use some of the cooking water from the kale for this, but don’t use all kale water, as the flavor will be bitter. Add salt to taste, reduce the heat, cover and simmer the rice until it is tender and no liquid remains in the pan, 30 to 50 minutes depending on the type of rice used (follow the timing instructions on the package). Cook the quinoa for 15 minutes, until the grains are tender and display a little thread. If any liquid remains in the pot, drain through a strainer, then return the quinoa to the pot. When the grains are cooked, place clean kitchen towels over the tops of the pots. Return the lids and let sit for 10 to 15 minutes, then transfer to the bowl with the kale.

3. While the grains are cooking, prepare the remaining ingredients. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, another 30 to 60 seconds. Remove from the heat and transfer to the bowl with the kale and grains.

4. Return the pan to medium-high heat and add the remaining tablespoon of olive oil. When it is hot, add the mushrooms. Cook the mushrooms, stirring or shaking the pan, until they are lightly seared and tender. Add the wine and salt and pepper to taste and cook, stirring to deglaze the bottom of the pan, until all of the liquid has evaporated. Add to the grains. Stir in the remaining ingredients and combine well. Taste and adjust seasonings, and transfer to a lightly oiled or buttered baking dish. Cover with foil.

5. Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.

# posted by Chelsea @ 1:33 PM 0 comments

serves 4 to 6

2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup pumpkin or squash puree
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt

Heat the oven to 375°F. In a 3-quart (or larger) saucepan or Dutch oven, heat 1 tablespoon of the butter over medium-high heat. (Your burner shouldn't be on at full blast, but the butter should melt quickly.) When the butter foams up, stir in the oats and fry them, stirring frequently, for about 3 minutes or until they smell toasted.

Push the oats up against the side of the pan, and drop the second tablespoon of butter in the now clear center of the pan. Dump in the pumpkin puree. Fry it in the butter, only stirring after about a minute. Stir in the sugar and spices and continue frying the puree for another 3 to 4 minutes, or until the color darkens slightly and the raw smell disappears. It's OK if a few dark brown spots appear as the puree sticks to the pan.

Pour in the milk and whisk everything to combine. Whisk in the water, vanilla and salt. Put a lid on the pan and put it in the oven. Bake for 35 minutes. Take the pan out of the oven, and carefully lift the lid (be cautious as steam will billow out). Stir the oatmeal. It will look quite loose still, but the oats should be al dente and tender. The oatmeal will thicken rapidly as it cools.

Eat immediately with a drizzle of cream or milk and maple syrup, or let cool and then refrigerate. Heat up bowls in the microwave or on the stovetop.

# posted by Chelsea @ 10:39 AM 0 comments