The Perfect Accompaniment to Soup/Cheese Crackers

If you had known me as a child, you would NEVER have guessed that I would ultimately become a vegetable lovin' gal. After my mother had helped my plate, I would carefully scrape the vegetables to the side so that they would not contaminate the other items that I loved. And yes, I felt that strongly about some of the vegetables that I was forced to eat, especially something called succotash as well as asparagus. 

It would rarely happen, but on occasion, bread and butter would be on the table, mostly when we had guests. I so loved having guests as I could help my own plate, bypass the vegetables that I hated, and load up on bread and butter. And that's exactly why we didn't get bread and butter on a regular basis. 

  

Just before Thanksgiving, I had a dinner party and decided to make up some cheese crackers as an appetizer. When dinner began, a friend of mine was helping her plate, and I noticed her take a very small portion of a dish that I knew she loved. I asked, "are you sure that's all you want?" She sheepishly replied, "I ate too many of the cheese crackers!!!" As everyone left, they all went home with a package of cheese crackers. I wonder if they even made it home ;)

I actually posted this recipe 4 years ago! Wow, where does time go?!! Since things get lost in the pages of a blog, and since my friends were so very pleased with the cheese crackers, and since this is the season of parties and special meals, I thought I would post it again. What I especially love about this recipe is that the crackers are made up ahead of time. They can actually sit in the refrigerator for a week, or more. When you are ready for a few, pull them out of the refrigerator, slice a few, pop them in the oven and you'll have fresh, warm crackers for yourself and or guests.

Aunt Clara's Cheese Crackers

ingredients;
2 sticks of butter at room temperature
8 oz.of sharp cheddar cheese grated
3 cups of flour
1 teaspoon of cayenne pepper(optional)
1 teaspoon of salt

directions;
Mix all ingredients together with hands. Once combined, divide mixture into 2 equal portions. Roll into long logs about 1" in diameter.
Roll into plastic wrap and place in refrigerator for at least 2 hours.
When ready to serve, preheat oven to 325 degrees. Cut into 1/8" rounds. Place on ungreased cookie sheet. Bake for 15 minutes, or until golden brown. Serve warm.

Makes 8 dozen.
The dough can also be frozen. 

A dear friend gave me this recipe. It was one that her Aunt Clara would make for special occasions. Although Aunt Clara is no longer with us, I think it is fitting that Aunt Clara continues to receive credit :)

Enjoy!

Rhonda

Making The Indulgent A Little Healthier/Gloriously Green Macaroni and Cheese

Macaroni and cheese has ALWAYS been a favorite of mine. Truth be told, I usually dreaded dinner as a child. There was always some vegetable that I was going to have to choke down. Believe it or not, I hated vegetables!!! Funny how life can take a complete 180 degree turn :) But, I could take just about anything if I saw that macaroni and cheese was on the table.

A few years ago, I started making a macaroni and cheese dish with roasted cauliflower. I have friends who always request it if they are coming for dinner. Well, I think I have a new favorite! This one is made with spinach and it's REALLY, REALLY good.

Gloriously Green Macaroni and Cheese 

Ingredients; 

1 12 oz. pkg elbow macaroni, whole grain if possible
16 oz. spinach chopped fine
2 cloves garlic minced
1 tablespoon olive oil
3 tablespoons butter
3 tablespoons corn starch
3 cups unsweetened coconut milk beverage
2 cups white sharp cheddar cheese shredded 
1/2 cup Romano Cheese shredded
1/2 teaspoon dry mustard
2 teaspoons Herbs de Provence
1 cup bread crumbs for topping
salt and pepper to taste

1. Begin by boiling a large pot of water and cooking elbow macaroni per directions on box.
2. Heat olive oil in pan and saute spinach with garlic until spinach has wilted. Set aside.
3.Melt butter in heavy sauce pan. Slowly stir in corn starch with a wire whisk. Add milk. I used a coconut milk beverage. If you would like, you may always use regular milk. Stir milk into butter/corn starch mixture. Stirring continuously, bring to a boil. Reduce heat and cook until thickened, about 2 minutes.
4. Add sauteed spinach and garlic to the sauce and stir well.
5. Add shredded sharp white cheddar to sauce/spinach mixture and stir until all cheese has melted.
6. Add dry mustard and Herbs de Provence.

7. Once elbow macaroni has cooked, drain and rinse in cool water to stop the cooking.
8. Pour spinach sauce over macaroni and stir well. Pour into a greased baking dish. 
9. For a crispy topping, melt 2 tablespoons of butter and combine with 1 cup of fresh bread crumbs. I added 1/2 cup of shredded Romano cheese and 1/4 teaspoon of crushed red pepper. 
10. Bake uncovered at 350 degrees for 30 minutes, or until topping has browned.
     

Serve and enjoy!!!

This makes a wonderful main course dish, just add a side salad. Leftovers keep well...if you have any ;)

A quick note on the cheese that I like to use...
There's a wonderful creamery in Wisconsin called Union Star whose cheese I love. 

They do have a mail order business and you can find the cheese HERE. You may think that one cheese is just as good as another. You'll change your mind if you ever try the Union Star cheese!

Hope you enjoy the macaroni and cheese as much as we did. I'm at a point now that I don't think I'll ever eat macaroni and cheese the old fashion way again! 

Sunday's Soup

I simply love cauliflower, however it is cooked. Recently, I was scrolling through Pinterest and I came across a soup called
Roasted Cauliflower and Aged White Cheddar Soup

If you like cauliflower, I STRONGLY encourage you to give this soup a try. It is wonderful.
When I went to the site to check out the recipe, I found out that the creator of this recipe is a guy named Kevin Lynch. He says, "I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen." Well, this soup is a winner. You can check out his website and take a look at the array of cookbooks that he has written, as well as this recipe here, http://www.closetcooking.com/2012/02/roasted-cauliflower-and-aged-white.html
Here's the recipe. As you can see, it is quite easy to put together.

Ingredients

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 3 cups vegetable broth or chicken broth or chicken stock *
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

Directions

1. Toss the cauliflower florets in the oil along with the salt and pepper, arrange them in a single layer on a large baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
2. Heat the oil in a large sauce pan over medium heat, add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and thyme and saute until fragrant, about a minute.
4. Add the broth, deglaze the pan, add the cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
5. Puree the soup until it reaches your desired consistency with a stick blender.
6. Mix in the cheese, let it melt without bringing it to boil again.
7. Mix in the milk, season with salt and pepper and remove from heat.

*Be sure to roast the cauliflower and don't skip that step. The roasting gives the soup a wonderfully rich taste. When it comes out of the oven it will be beautifully browned.

By the way, I did not use cream and quite honestly, I used skim milk. I couldn't be happier about how it tastes. I did add about an extra 1/2 cup of milk to get the soup to the consistency that I wanted. I also used vegetable broth rather than the chicken broth. Other than adding a little more milk, I made no other changes to the recipe. To serve the soup, I sprinkled just a bit of Thyme on top. 

Once again, if you like cauliflower...and cheese :), be sure to print off the recipe and give this soup a try. I know you won't be disappointed.