Green Mac and Cheese

I made this for dinner last night and since I'm such a lover of mac & cheese I was so happy to find a recipe that's healthy.  Plus this is a very easy and quick recipe.  It makes a very large batch but it freezes really well so you can have more at a later time.  I'm not a big eater of green veggies even though I know I need to so this is a great way to get my greens. 

1 pound Elbow Macaroni
3 cups Whole Milk - I used 2% cause that's what I had.
1 cup packed fresh Spinach - I used frozen.
3 tablespoons Unsalted Butter
3 tablespoons Flour
4 cups grated White Cheddar Cheese
2 cups chopped Broccoli Florets
1 cup Peas - I used frozen

Preheat oven to 350 F.  Cook pasta in salted water for about 3 minutes less than package directions call for, until al dente.  Reserve half a cup of the pasta water and strain.

While the pasta is cooking, place the milk and spinach in a blender and blend on high speed until smooth.

In a large pot melt the butter and then add the flour, whisking continuously over low-medium heat for 2 to 3 minutes to make a roux.  Slowly whisk in the milk mixture and bring to a boil.  Reduce heat and simmer, whisking occasionally, 3 to 4 minutes, or until sauce is gently bubbling and starting to thicken.  Add reserved pasta water and cheese and whisk until melted.  Stir in the pasta, broccoli and peas.

Transfer to a greased 13" x 9" baking dish and bake for 20 minutes or until cheese is bubbling and the pasta is set. 

Linguini with Broccoli and Parsley Pesto

This is a great meal for a meatless day of the week but very good and is also a quick recipe for a busy day. 

1 large bunch broccoli, trimmed and cut into 2-3 inch lengths.
About 1/2 cup olive oil - divided
1/2 red onion chopped
Red Chili pepper flakes
4 cloves garlic sliced and divided
1/2 cup chicken broth
2 cups flat-leaf parsley
1/4 cup toasted pine nuts - I use sunflower seeds
Zest and juice of 1 lemon
Black Pepper
1 tsp paprika
1 pound linguine

Bring a large pot of water to a boil for the pasta.

In a large deep skillet heat about 3 tablespoons olive oil over medium heat.  Add onions, chili flakes and half the garlic and saute to tender.  Add broccoli and season with salt and pepper.  Add 1/2 cup chicken broth and reduce heat to low simmer.

Add parsley, remaining garlic, pine nuts, lemon zest and juice, black pepper, paprika and about 1/4 cup olive oil to a food processor.  Pulse into a pesto sauce and adjust salt to taste.  Transfer sauce to large shallow bowl.

Cook pasta to al dente.  Add about a cup of hot starchy cooking water to the pesto and stir.  Drain linguine and add to sauce.  Toss the pasta and sauce vigorously for 1-2 minutes to evenly coat pasta. 

This would be great with a salad and garlic bread. 

Enjoy!!!

Crockpot Mongolian Beef

Okay sorry I haven't posted in awhile, I've been cooking but just really busy getting ready for my market tomorrow.  Anyway this turned out so good and definitely a repeat recipe. 

1.5 pounds beef flank steak, cut into stir fry sized strips
2 TBS olive oil
1/2 tsp minced ginger
2 cloves garlic, minced
3/4 cup soy sauce
3/4 cup water
3/4 cup brown sugar
1/4 cup cornstarch
1/2 cup shredded carrots - didn't have any and it still tasted great
3 medium green onions, chopped
White or brown rice - I prefer brown but rice of your choice

Coat flank steak pieces in cornstarch.  Add remainder of ingredients to crockpot and stir well to combine.  Place flank steak into the crockpot and cook on high 2-3 hours or on low for 4-5 hours.  Serve over rice.

This was done in 4 hours on low for me.