Stovetop Mac and Cheese

Traveling over the Christmas was a nightmare. David and I decided to fly home, instead of driving, but I wish we had driven. Our first flight was moved up by two hours, and we were not notified, but luckily we (barely) made it on time. Our return flight was even more hectic; due to weather we had to move our flight up by a whole day, and had to frantically drive three hours away to the airport. We also made that flight on time, but it was a hassle.

By the time we arrived home, all we wanted was some comfort food. I thought macaroni was perfect, so whipped up a quick batch of stovetop Mac and cheese, with bacon and broccoli. It really helped with the travel fatigue we both felt!

1 box gluten-free pasta noodles of your choice. (I used Glutino spiral noodles)
3 strips bacon, cooked and chopped.
10 oz broccoli
2 cups milk
1 1/2 cup sharp cheddar cheese, grated
3/4 cups Gouda, shredded
2 tbsp corn starch
1 tbsp whole grain mustard
1 tbsp Worcestershire sauce
1 clove garlic, minced
Salt and pepper to taste

Cook noodles according to package instructions. When pasta is 1/2 way cooked, add broccoli, cooking with noodles for the remaining amount of time.

Meanwhile, in a saucepan over low heat, bring milk to a simmer. Add cornstarch, whisking until thickened. Add cheese, garlic, mustard, and Worcestershire. Stir until blended, and cheese is melted. Remove from heat.

Drain pasta and broccoli and return to pan. Add cheese sauce and bacon, stirring until blended.

Mozzarella Stuffed Meatballs

Sorry for the delay with posting, I had a computer crash, and lost all pics and info I had saved for future posts. I was able to remake a few, but others will just have to wait for their turn to show up here.

I also started a new job, and have been trying to adjust to new schedule, and not cooking as much as I was. I started working very suddenly, and didn't really have any time to prepare, so it has taken some getting used to.

I made these meatballs about three weeks ago, and they were one of the lucky recipes that didn't get lost.

1 pack ground turkey
3 sticks string cheese, cut into 1 inch pieces
1 tbsp Worcestershire sauce
1 tsp oregano
1 tsp basil
1/2 tsp onion powder
2 cloves garlic, minced
1 tbsp corn starch
2 cups marinara sauce

Preheat oven to 425.

In a bowl, combine meat, spices, and Worcestershire sauce, mixing until blended. Take one inch section of string cheeses, and cover with 1/4 to 1/3 cup of meat mixture, making sure to cover cheese completely, repeating until cheese and meat are gone.

Put meatballs in a baking dish, and cover with sauce. Bake in oven for 12 - 15 minutes, flipping halfway.

Creamy Cauliflower Soup With Turkey and Aged Cheddar

Today, I was at the grocery store, and I overheard a girl having a mini-meltdown in front of the beer. She was upset and overwhelmed, because it was her first trip to the grocery store after being diagnosed with Celiac disease. I laughed to myself for a moment, remembering my first post-diagnosis grocery trip (and the meltdown that ensued), then I introduced myself to her and offered to help her out.

I wound up giving her some beer recommendations and showed her the random corners of the store where there are gluten-free products, and exchanged phone numbers with her in case she needs any more advice, tips, or someone to commiserate with.

(I also made a shameless plug for my blog!)

I always like helping people out, because I know how much that help meant to me when I was first starting my gluten-free diet. I decided to celebrate my good deed with a big bowl of cheesy, creamy cauliflower soup!


1 bag frozen cauliflower
1 1/2 cup diced turkey breast
1 cup sliced carrots
1/2 cup diced onions
1/4 cup fresh parsley
1 tbsp finely minced garlic
1 cup aged white cheddar cheese
1 cup milk
2 cups chicken or turkey broth (gluten-free of course!)
3 tbsp cornstarch
3 tbsp butter
Salt and pepper to taste

In a large stockpot over medium heat, combine cauliflower, onions, carrots, turkey and butter, stirring occasionally until vegetables are softened. Add salt and pepper and garlic.

Meanwhile, combine milk and cornstarch in a separate bowl, stirring until thickened. Add to pot with turkey and vegetables, stirring to blend. Add broth, stirring, until warmed.

Add cheese and parsley, stirring until cheese is melted. Allow to simmer for a few minutes, until soup thickens.

I served mine topped with some Greek yogurt, and some additional cheddar cheese!

Garlic Bread with Tomato Salad and Prosciutto

Every since I have gone gluten-free I find myself impressed by how wonderful my support system is. Most of the people in my life have gone out of their way to try to understand what Celiac Disease is, and what I need to do to stay healthy. I have found that people have gone out of their way to find gluten-free food options, and some have even incorporated certain gluten-free foods into their daily diet! I am so lucky to have these people in my life!

This doesn't really have anything to do with the recipe, but I got to spend the weekend with family, and I always walk away feeling very blessed to have them!

But enough of that, now onto the food!

1 gluten-free thin crust pizza crust
Thinly sliced prosciutto. (I used 6 slices for a 9 inch crust)
1 small tomato, diced
1/2 cup fresh mozzarella, diced
3 tbsp garlic herb butter (based off of a 9 inch crust) If you don't have pre-made, you can blend 3 tbsp butter, 1 tsp garlic powder, and 2 tsp Italian blend herbs
Drizzle Balsamic vinegar
Salt to taste

Preheat oven according to pizza crust package instructions.

In a small saucepan, melt butter over low heat. Brush over pizza crust, and bake according to package instructions. Once done, remove from oven, and cut according to your preference. (I cut mine into fourths).

Meanwhile, combine tomatoes and mozzarella, and salt.

Top crust with tomato and mozzarella, and prosciutto. Drizzle with Balsamic vinegar. Enjoy it!

Pupusas

When David and I first moved to the city we found a Salvadorian restaurant. It was the first restaurant we ate at after we moved, and it was kind of our special place. I can't remember the name of it anymore, but I remember where it is!

When we lived in our old neighborhood we frequented that restaurant. Every time we went in we noticed that almost everyone was eating what looked like a stuffed corn cake. One day we asked the server about them, and she told us that they are pupusas. They are a corn cake, traditionally stuffed with pork, cheese, or beans, and she described that as El Salvador's equivalent of a cheeseburger.

We decided to order them, and I am so glad we did. They were incredible. They were soft, warm, and so savory.

I was so happy when I learned that they are pretty easy to make at home. They were so good that David and I had them three times in two day!

2 cups Masa (a type of corn flour)
2 1/3 cups water
1/4 cup oil for frying

For filling:
you can stuff these with whatever ingredients you chose. I chose spicy refried beans, and cheese. You can do chicken, cheese, beef, beef, pork, etc. This recipe makes about 8 pupusas, and you need about one cup of filling. It helps to mix the filling before stuffing, otherwise it can get messier than it it already is!

Combine Masa and water, kneading until dough forms. Meanwhile, heat oil in a frying pan over medium heat. Take about 1/4 cup amounts of dough and form a ball. Use them to press a dent in dough ball to form a cup like shape. Fill with filling mixture, and close dough around the top to seal, and press flat.

Put into frying pan, and fry, flipping occasionally, until pupusa is golden brown. Remove from heat.

I topped mine with sour cream, salsa and queso fresco, but you can choose your own toppings. Enjoy!

Au Gratin Potatoes

As a teenager I was obsessed with potatoes. It didn't matter what form they came in, I loved them all, from mashed to french fried. They were the one food I said I could never live without. When I started college, I stopped eating potatoes as much, and eventually bread replaced them as my favorite food. Now that I can no longer have bread I am rekindling my love for them.

My husband is not the biggest potato fan, so I was a little surprised when he suggested this dish. I should know by now that he will eat anything that has been smothered in cheese!

(I would also like to apologize for the terrible picture, but this was taken during the hurricane, and my lighting wasn't too good).

4 potatoes, peeled and thinly sliced
1/2 cup milk
1 cup shredded cheddar cheese
1/4 shredded Parmesan cheese
1 tsp minced garlic
1 tsp Worcestershire sauce
Salt and pepper to taste
2 tbsp olive oil

Preheat oven to 350.

In a sauce pan, over low heat combine milk, cheese, garlic, Worcestershire, salt and pepper, stirring constantly until cheese is melted. Remove from heat.

Toss potato slices in olive oil. Layer potatoes in a baking dish, topping with cheese sauce. Bake for 45 - 50 minutes, until potatoes are tender.