15 min. Super Easy Healthy Mac & Cheese (Rice Cooker Method)

This recipe is super easy, super pleasing (kid's favorite!) and quick!.. about 15 minutes.  It puts to good use the rice cooker.  I actually make rice on the stove and only use my rice cooker for this recipe.  It is my go-to when we want something quick, wholesome and delicious.  Most of which is pantry staples.  We often add a vegetable...  sometimes broccoli, sometimes peas, sometimes baby carrots.. Add some cauliflower if you think  your kids won't enjoy seeing green in their mac and cheese.  A good stir at the end and it disappears, but those nutrients don't!  Simply delicious on it's own too.   Change the cheese.. and possibilities are endless.  We use homemade chicken bone broth or a good quality low sodium chicken broth when we don't.  The broth makes it savory, completely absorbs into the pasta and adds a good source of protein.     

Bone Broth Mac and Cheese (Rice Cooker Method) 

2 cups pasta (your choice we use all kinds)

2 cups bone broth or chicken stock (enough to barely cover pasta) 

pinch of sea salt (depends on your broth)

Add pasta, broth and salt to rice cooker, cover with lid and turn to cook setting.  Let bubble away...  My rice cooker takes about 10 minutes. Liquid should be mostly gone and pasta tender. 

Add:

1 1/2 cups grated cheese (I like a combo of cheddar, mozzarella and parmesan)
1/2 cup whole milk

Stir to combine (adding vegetables, if you choose to) Cover with lid and cook 5 more minutes.  
If you like a crust on the bottom, don't stir til finished.  If you (are completely mad and) don't like a crusty cheese crust, then stir a time or two. I happen to think the crust is the best part.  Scarlett however does not like this part at all. It works out great for us. 

Options..

add 1/2 teaspoon of dry ground mustard and a shot or 2 of Worcestershire sauce 

Stuffed Eggplant

This eggplant recipe is a good "starter" for those and kids who "don't like eggplant".  It simmers with tomato sauce and the result with the addition of cheese.. is simply delicious.  The flavors meld and the eggplant is mild.  I made this last night and for Scarlett's dinner, but baked hers in a casserole dish mixed with cooked penne pasta I had in the fridge.  (If you have learned anything about me yet.. You will know there is always extra pasta made whenever I cook it, so there are plain noodles awaiting a moments notice in the fridge)  Think yummy baked pasta..  This worked really well for her.. she exclaimed that dinner was "awesome" when she tasted it.  Triumph!   
Stuffed eggplant is one of my comfort food recipes from growing up.  Had it first when an Italian friend made it for my family for dinner.  I haven't altered it much, I think.  But I don't have a recipe, just was shown how to make.. so it might be a little different over the years.   This recipe here is the base and I often add more veggies. Carrots, mushrooms, kale and especially when zucchini is in abundance, it can be diced and added in.   You can also add ground meat or sausage for a heartier meal.   And I always like to top mine with a sprinkle of red pepper flakes for some added heat.

Stuffed Eggplant

1 large or 3 small eggplants

4-5 slices of Provolone cheese

Fresh spinach (enough to create bed in base of each)

2 T. olive oil

1 onion, diced

1 red or yellow pepper, diced

2 cloves garlic, minced

2 cups tomatoes diced, in juice

1/4 c. bread crumbs

1.5 t. sea salt

1/2 t. fresh cracked pepper

1 t. basil

1 t. parsley

(topping) 

1/2 c. Panko bread crumbs

1/4 c. parmesan cheese

handful of shredded mozzarella

1 T. Extra virgin Olive Oil (plus more for drizzling)

Pre-heat oven to 350º

Cut the eggplant in half and scoop out the flesh with a spoon, leaving a small bit to keep the shape of the eggplant. 

Dice the flesh into 1" pieces or smaller.  Set aside.  Place shells on a lined baking sheet and line shells with single layer of provolone and spinach.

In a large saucepan, heat olive oil.  Saute onion til becoming translucent, about 3 min.  Add pepper and saute another minute.  Add garlic, saute another minute and add diced eggplant, cook 3 min over med low heat.  Remove from heat and add Tomatoes with juice, bread crumbs, S+P, basil and parsley.

Spoon into shells.  

In a small bowl mix together  panko, parm, mozz and basil.  Moisten with olive oil.  Sprinkle on top of eggplants and drizzle with olive oil. 

Bake for 50 min. Till eggplant is bubbly and tops are lightly brown and crusty. Serve Warm.

Scoop out flesh with a spoon.  

Once you spoon around the edge, using your hand to pull out the center. 

Leave just enough flesh to keep shape of shells. 

Line with Provolone. (mozzarella works well too)

Ready to be spooned in.

Atop spinach and provolone.. mound it up.

Topped with bread crumb mixture and a good drizzle of olive oil. Oven ready.

Italian comfort food. Vegetarian meal, simple and delicious.

Vegetable Tian

This is a good recipe to know when summer produce is plentiful.  There is usually so many squash, zucchini and tomatoes and this puts them to use. Add japanese eggplant when I have it.. kinda like a layered ratatouille. 
Super easy and really yummy.  

The french term TIAN refers to a shallow layered baking dish, like a casserole, and the food within it. Note: in the winter in a pinch I have used tin tomatoes and it works very well... so not just summer food.  Yummy healthy food.  

Summer Vegetable Tian

  2 T. butter (I use 1 T. butter and 1 T. bacon grease, if I have it)  

  1 large Onion, sliced

  1/2 t. Kosher Salt

  1 T fresh Thyme, leaves only (dried works fine too.. but reduce by half)

  2-3 cloves of Garlic, minced
  

Vegetables to layer.... (any of the following)

  Zucchini

  yellow Squash

  Tomatoes (I prefer Romas here)

  Red or gold Potatoes

  Eggplant (optional.. use what you have) 
  

  Salt + Pepper

  Fresh thyme leaves

  Cheese: Parmesan, Locatelli or Gruyere cheese, shredded (grated works fine if you don't have shredded)

  Bread Crumbs, panko (optional) 

  lemon zest (optional)  

  Olive oil, for drizzling

Preheat oven to 375º  
Heat butter in a sauté pan over med heat, add onions and season with salt and add fresh thyme.  Cook until the onion begins to caramelize.  Add garlic and cook for another 2 minutes.   
Meanwhile, evenly slice the vegetables while the onion is cooking. (Make sure the potatoes are sliced thinner than the other veg, so they cook in the same amount of time) 

Spread cooked onion in bottom of a baking dish.  Begin layering (like tiles) vegetables til pan is filled. 
Sprinkle with sea salt & fresh cracked pepper and thyme leaves.  
Top with breadcrumbs, if using, and cheese, zest and drizzle with olive oil. 

Bake for 35 min. or until potatoes are fork tender.  Depending on how you slice your potatoes, this will vary. 

Sauté onions with garlic and thyme.

Slice all veggies into rounds, fairly thin.

Straight from the garden!

Onions are the base, sometimes I add corn to this sauté

You can make it in any dish, just layer away.

Citrus Herb Crusted Salmon

I cannot believe I haven't posted this salmon recipe yet.  Hands-down.. this is one of my best and favorite recipes.  

It is so good that when I go out to eat, I am never tempted to order salmon.. as every time I have since making it this way.. I am disappointed.  

I got the original recipe from a Williams-Sonoma catalog sometime around 1995.  I think most of the money I have made in my life went to Williams-Sonoma which guaranteed a steady supply of catalogs at the house and the best part were the recipes mixed in with the goods they were selling. This was one of those.  And I have made it so much, I don't have it written down anymore.  It's something that you can change the measurements, nothing so precious.. doesn't have to be exact.   And did I mention, it's easy? Yep, takes very little time. 

Crispy skin and fish not overcooked, not dried out.  Major delish. 

Some Recipe notes/tips:  
I prefer using Alaskan wild  or farm certified organic salmon. I love sock-eye, which is pictured above. I also prefer to buy a thicker filet than what is shown above.. asking for the thickest piece available.. 1-2" thick.  This recipe is for a filet about 1lb or around 8" in length and 1-2" thick.    

The Citrus. The choice should be to use organic, as you are using the zest only and don't want a sprayed fruit which can alter the flavor and your health.  I have used orange and lime when I didn't have a lemon.. and it was fine.. but the lemon + lime combo is best.

The Herbs.  If you have more parsley than basil or vice versa.. it really doesn't matter.. the outcome will still be yummy, as long as you have a good crust across the whole fillet. 

The Salt.   Please use kosher salt.  I think it makes this recipe. Kosher salt has a softer flavor and the larger pieces work so well here.. for a salty crust. It's readily available near the other salt at supermarket.. I use Morton's and it comes in a blue box. Other sea salts or larger flakes would work well, too. 

Cook on a hot grill, grill pan or cast iron pan.  Above salmon was cooked in a cast iron pan.  Cook skin side down 1st (lightly oiled just as not to stick) to guarantee crispy skin! Don't move the fish around.. let the fish skin cook and crisp and when it is done it will release from the pan.  Health note:  Eating the skin is so good for you, but I can only enjoy it when it is crispy. Health benefits...  it contains collagen, protein and omega 3 fatty acids.  There also is a layer of fat just under the skin which is the main source of the omega-3s.  So, leave the skin on when you cook it, never remove it before. If you don't want to eat it, discard after cooking.. and that way the layer of fat that has the omega-3s will be intact. 

And lastly, and most importantly.. don't overcook!  Salmon is best when just barely cooked, in my opinion.   I don't like it rare.. but just slightly more cooked.  I guess I should disclose here that I also enjoy sushi.. so, cook yours how you like it and feel comfortable with. My feeling is that fresh fish is destroyed by overcooking and most people do.  Cooking the skin crispy, when you flip it.. 3 minutes more is about all you need depending on the thickness of the fish, that will keep it moist and not dry.  To see, make a slice in the middle and see if more opaque.  I always find that cooking this way, you will have the ends and sides that are more well done for those who want that and the center, more rare. Like cooking a steak.

Citrus Herb Crusted Salmon

around 1lb filet of salmon (about 8" length)

In a small bowl combine:  

   zest of 2 lemons and limes, careful not to get any pith (the white part)

   3-4 cloves of garlic, minced (or more!)
   handful of fresh parsley and basil, chopped (enough to equal at least a cup or more chopped [loosely packed] see pic above.. you want a thick herb/citrus crust)
   1 t. kosher salt
   1/2 t. black pepper or to taste

   Olive oil .. just enough to wet and make like a paste

Spread on fish herb paste evenly (not the skin side)

Heat pan or grill hot and place fish skin side down til skin is crisp.. about 3-4 minutes. then flip.
Some of the marinade will come off but most will stay. Cook til done, about another 3-4 minutes.  The center will should be just becoming opaque. Make a small cut in the center, pulling open to check. 

Both sides should cook within 7-8 minutes. 

Don't overcook. 

And don't worry about the crust getting dark, it kinda crunches up in part and the flavor is amaze! 

Avocado & Balsamic : : Favorite things

This is how I know my 2 year old is mine genetically. I mean beside the fact of 10 hours of labor I endured which I remember all too well.  This is one of those things that seem to have been carried down.  She loves balsamic vinegar.  I have never seen a young child like vinegar.  And the combination of it with an avocado is one of her favorite things.  

1st time I had this, I died and went to heaven.  The juxtaposition of the creamy avocado and the syrupy tangy balsamic vinegar.. is just that to me. Heaven.  

Now you can fuss here and add a sprinkle of chopped red onion, tomato or whatever else you want.. and sometimes I do.  But more than not, this is it. Simplicity at it's best.  Fresh ingredients, good quality ingredients.  

So, here's what you do.. 
Cut avocado in half, removing pit. 
Pour good Balsamic vinegar into the vacant hole creating a dark little pool. 
Using a spoon.. scoop and eat.  
Delicious. 
Easy peasy!! 

and I must add.. I have impressed more people serving this at a dinner party.  Even though it's simple, it's one of the combinations that sky-rocket into amazing. Hope you try it. 

almond whole wheat pancakes

Always in search of a healthy breakfast.. I've tried too many recipes for whole wheat pancakes (yuck) and finally came upon the perfect pancake for me and scarlett loves them, too!  The addition of ground almonds is a health boost & really delicious along with the blueberries or bananas that you don’t even notice these are whole wheat. Well, you do.. but in a good way.   

Serve them however you like..  with maple syrup w/ a few blueberries and raspberries dropped in before heating.  Or as I prefer.. if there are enough blueberries or bananas dropped into the pancake.. these need no extra sugar/syrup.  The hot blueberries are like little burst of "blueberry syrup”.   ***See my note for freezing fruit/veggies when they are ripe. Recipe can be halved, but I like to make the whole batch.  Then wrap & freeze individually.. enabling me to easily pop in the toaster for a quick healthy morning on the go! 

Almond Whole-wheat Pancakes w/ Blueberries

  2 cups organic whole wheat flour*

  1 cup organic almonds, finely ground** 

  1.5 t Baking powder

  1/2 t Baking soda

  1/4 c sugar

  1/2 t sea salt

  2.25 cups milk

  2 eggs, lightly beaten

  4 tablespoons melted butter

  1/4 t vanilla extract

Melt butter, let cool slightly.  Sift together dry ingredients in a bowl.  In a separate bowl mix egg with milk adding butter & vanilla.  Mix into flour mixture, stir just to blend.  Don’t over-stir.. it will toughen the pancakes!  Let sit for 5 minutes.

Heat a griddle or skillet that is lightly greased. (I use canola spray)  When the skillet is hot enough, a drop of water will sizzle and dance!  

Ladle 1/3 cup of batter onto skillet.  Spread out a bit, if necessary.  Drop blueberries on & press into batter.  Note: If you are going to save for later & reheat in the toaster.. take a spoon and spread batter to cover the blueberries. (otherwise, might make a mess in the toaster)

When bubbles/holes appear.. time to flip.  2nd side will take less time to cook through.  

*I use white whole wheat flour.  (You can also use a mix, half of all purpose, half wwheat.. both works out fine.)

**I ground whole or slivered almonds in an electric coffee mill.  Blitz til powdery.  (Or available in bulk or natural section of grocery store)

***Tip for perfect frozen Fruit/Veggies year round.  

When blueberries, strawberries, peaches.. whatever, is at the peak of ripeness locally, I purchase as much as I can to freeze.  If you individually freeze small whole fruit (berries) and veggies and slices of larger fruits/vegetables, you will never have unrecognizable blobs of whatever later on.  How to?  wash and dry what you are going to freeze.  Place in single layer (not touching) on a parchment lined baking sheet that will fit in your freezer.  Freeze till solid, depends on size of item.  Then pop in a zip lock freezer bag, making sure to get all the air out and place in the freezer.  Way better than frozen veggies and fruits that you have no idea where they came from or have developed into a big ice block.

  

So, let me know if you try it, how you liked it.. what you did different or added. 

xoxo