Year in Review - 2012!

For the last several years, I've done a Year In Review.  A way for me to look back at places I visited, books read, recipes reviewed, paths hiked and miles biked.  No wonder I'm tired!  2012 was no less busy:

The 5 B Tour - Southwestern WI
July 19-20

(Biking, Baseball, Beer and a Bed and Breakfast) 

Chicago! Worldcon 2012
Aug 29-Sept 1

Puerto Vallarta, Mexico
Nov 17-24

4 Twin's Games! 

New Books Finished  (Novels, Novellas, Novelettes, Short Stories)
2012 - 129  (31079 pages read)

2011 - 115  (29456 pages read) 
2010 – 80   (21848 pages)
2009 – 45   (16094 pages)
2008 – 45   (14456 pages)

Photo by Cook's Country - the seriously good mac n cheese

New Recipes Tried
2012 -100!! 

2011 - 95
2010 – 82
2009 - 92
2008 - 129
2007 - 120
2006 - 103
2005 - 137
2004 - 143
2003 - 154






Miles Biked:
2012 -  572.5 road  (568 spin)
      Heartland Trail, MN - 38 miles
      Badger State Trail, WI - 56 miles
      Mesabi Trail Ride, MN - 68 miles

2011 - 470 road  (755 spin)
      Menominee River Century - 50  miles
      Mesabi Trail Ride - 50 miles
2010 – 701 personal best!
      Split Rock Century (my first!) - 100
2009- 250




Miles Hiked:
2012 - 20

2011  - 40+   
2010  - 48

Knitting Projects completed:
Glowing Colors Afghan - 1 
Hats - 3  
Fingerless Mitts - 4
Knitty Shawl - 1
Market Bags - 10
Anklet Socks - 1

And the BEST of ALL - ONE new nephew!  

M @ 6mo

Recipe Review from 12/24/12

Not much to say as the week/year winds down.  One busy weekend where the extended Family converged on a Waterpark in Tomah, WI; then a quiet Christmas itself over at the Folks place.  Nothing fancy - take-n-bake pizza, cookies from my favorite local bakery, and homemade potica (poh - TEET- sa) from a friend.  It's like a large cinnamon loaf...but not really.  Thinner, less sweet, not so cinnamon-y.  Actually, I'm not even sure there's cinnamon in it at all.

Four new recipes for the week.  My friend Tess inadvertently guilted me into doing more than oatmeal or eggy sandwiches for breakfast on Christmas morning.  She had this Holiday menu that was darn impressive.  I had, well, nothing.   So I tried the Monkey Bread:


Monkey Bread (Ckng Lght, Oct 2011)
This is a "make-over" recipe, moving away from refrigerated biscuits and a stick butter (ahh...guilty as charged).  However, the three hour prep is a bit of a turn-off.  I decided to employ some of my bread making knowledge and I did step one the night before, allowing the dough to rise overnight in the fridge and proceeding with step two in the morning.

It worked...okay.  The second rise took longer because the dough was chilly which ultimately didn't save me any time.  In hindsight, I should have done through step THREE the night before and allowed the cinnamon covered rolls to rise overnight, then baked in the morning.   I skipped the glaze - it's plenty sweet already.   I would definitely do this recipe again, as far as bread making goes, it's pretty easy, and I liked the lightened version.

Photo from Cookinglight.com

• 13.5 ounces all-purpose flour (about 3 cups)
• 4.75 ounces whole-wheat flour (about 1 cup)
• 1 teaspoon salt
• 1 package quick-rise yeast (about 2 1/4 teaspoons)
• 1 cup very warm fat-free milk (120° to 130°)  NOTE: I warmed the milk, oj, honey and butter in one pan 
• 1/4 cup very warm orange juice (120° to 130°) 
• 1/4 cup honey
• 2 tablespoons butter, melted 
• Cooking spray
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 4 1/2 tablespoons fat-free milk, divided
• 2 tablespoons butter, melted 
• 1/2 cup powdered sugar
• 1 tablespoon 1/3-less-fat cream cheese 
• 1 teaspoon vanilla extract

Preparation

1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, salt, and yeast in the bowl of a stand mixer with dough hook attached; mix until combined. With mixer on, slowly add 1 cup milk, juice, honey, and 2 tablespoons butter; mix dough at medium speed 7 minutes or until smooth and elastic. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.)
2. Combine granulated sugar, brown sugar, and cinnamon in a shallow dish. Combine 3 tablespoons milk and 2 tablespoons butter in a shallow dish, stirring with a whisk.
3. Punch dough down; divide into 8 equal portions. Working with one portion at a time (cover remaining dough to prevent drying), roll into an 8-inch rope. Cut each dough rope into 8 equal pieces, shaping each piece into a 1-inch ball. Dip each ball in milk mixture, turning to coat, and roll in sugar mixture. Layer balls in a 12-cup Bundt pan coated with cooking spray. Repeat procedure with remaining 7 dough ropes. Sprinkle any remaining sugar mixture over dough. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until almost doubled in size.
4. Preheat oven to 350°.
5. Bake at 350° for 25 minutes or until golden. Cool 5 minutes on a wire rack. Place a plate upside down on top of bread; invert onto plate. Combine powdered sugar, remaining milk, and remaining ingredients in a small bowl, stirring with a whisk. Microwave at HIGH 20 seconds or until warm. Drizzle over bread.

Sidney Fry, MS, RD, Cooking Light
OCTOBER 2011



Vegetable and Squash Curry with Rice (Vegetarian Slowcooker by Judith Finlayson) 
A delightful mix of carrots, celery, red pepper and squash with flavors reminiscent of the far East.  Don't be put off by the "curry" - nothing spicy in this one except the chili pepper, which you can omit.  I pulled this one together in an evening, cooking on high for about 3 1/2 hours rather than overnight.  This made a lot.  It almost didn't fit into my slowcooker!  

This one is GF and vegan.  

I used my favorite method of baking basmati rice to serve along side; brown rice would be just as tasty.  This method by Cooks Illustrated is, seriously,  fool-proof.  

4 cups diced squash
2 cups diced carrots
2 onions, chopped  (I used only 1)
2 stalks celery, chopped, 
1 red pepper, chopped
1 sm chili pepper, diced 
4 gloves garlic, diced
1 tsp gingerroot, finely diced
1 28 oz can diced tomatoes

2 tsp cumin
1 tsp tumeric
1 cup coconut milk
...I'm doing this from memory and I seem to be forgetting something..?

**Author's method - she sautes everything but the squash and red bell before putting into slowcooker.  

My method - combine everything but coconut milk in a slowcooker.  Cook on low 8 hours, high for 3-4 hours.  Add coconut milk and let cook for another 1/2 hour.  



Cooks Illustrated Fool Proof Brown  Rice
1 1/2 cups brown rice (or basmati)
2 1/3 cups water
dash of salt - optional  (I skip)
dash of butter or oil - optional  (I skip)   

1) preheat oven to 375*
2) lightly oil a 9x9 glass casserole or cake pan
3) bring water to a boil
4) put rice in pan with salt and oil if using.   If cooking basmati rice, rinse under cold water, then place in pan. 
5) pour boiling water over rice.  Cover tightly with two sheets of aluminum foil. 
6) bake 1 hour.  Remove.  Unseal and fluff with fork.  Re-cover and let stand 5-10 minutes.   

**At this point I usually let the rice cool and transfer to my storage container for lunches. 




Steelcut Oats with Wheat Berries and Apples  (Vegetarian Slowcooker by Judith Finlayson)
This was one of the best slow-cooked oatmeal recipes I've come across.  You really don't need any extra sweetener.   This cooks up creamy, thick and very flavorful.  If you need breakfast for a crowd - this would be it!  Even if not feeding a crowd, leftovers can be easily re-heated, saving time in the morning - just add more milk.  This made 4 breakfasts for us. 

1 1/2 cups Steel-cut oats
1/2 cups Wheat, Spelt or Kamut berries  (I used wheat berries)
2 apples, peeled, cored and chopped
1/2 tsp cinnamon (I think this could be increased, but no more than 1 tsp.  Apple pie spice would be good too.)
1 tsp vanilla
3 1/2 cups water 
1 cup cranberry or apple juice 

Combine in your slowcooker.  Cook on low 8 hrs or overnight; cook on high 3-4 hours.  





 Squash with Pasta and Blue Cheese (Ckng Lght Dec 2012)
This was seriously good.  Very simple to assemble, made easier with the husbands assistance of prepping the squash before I got home.  While the squash bakes, everything else can be prepped and readied.  It comes together darn near seamlessly.  The blue cheese adds some great tang to the sweetness of the butternut squash and the toasted walnuts should not be skipped.  I skipped the garlic because I was out - didn't miss it.

Vegetarian.  Can be made GF if you sub rice noodles and use cornstarch or arrowroot for the 1 tbsp flour thickener. 

photo from Cookinglight.com

• 4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds)
• 2 1/2 teaspoons olive oil, divided 
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• Cooking spray
• 8 ounces uncooked cavatappi  (I used campanelle)
• 1 cup prechopped onion 
• 1 tablespoon minced garlic
• 1 cup 2% reduced-fat milk, divided
• 1 teaspoon all-purpose flour
• 2 large egg yolks
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 3 tablespoons chopped walnuts, toasted

Preparation

1. Preheat oven to 425°.
2. Combine squash, 1 1/2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray. Bake at 425° for 24 minutes or until tender, stirring once.
3.  Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.
4. Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Combine remaining 1/2 cup milk, flour, and yolks in a small bowl, stirring with a whisk. Slowly add egg mixture to pan, stirring constantly with a whisk. Cook 5 minutes or until thickened, stirring frequently with a whisk.
5. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.

Mary Drennen, Cooking Light
DECEMBER 2012



And that is a wrap for new recipes for 2012!    

Recipe Review from 12/17/12

The big news, the world did not end.

The small news...the lumber started showing up for the Man-barn. The snow missed us.  It got cold.

At this posting, I'm just about ready for the Holiday Weekend.  The Family is doing a get-together at a Waterpark in Wisconsin, and we're all a bit concerned about the road conditions after the blizzard.  Gifts are wrapped, the potluck chili's are made and in the fridge, cheese and crackers bought, dogs appointment with the kennel confirmed, Christmas music uploaded to the iPod...just need to pack the clothes, swimsuit and snowsuit. 

And, with all the preparation for Waterpark Weekend going on, I made a couple more new recipes!

Breakfast Rice  (Vegetarian Slowcooker by Judith Finlayson)
This was a nice change from oatmeal.  The vanilla rice milk added plenty of sweetness so no further sugar, syrup or honey was necessary.  I liked the dried cranberries, but I'm wondering what frozen fruit might taste like.  I might have to give it a try with some cherries or raspberries I've got in the freezer.  Super easy - assemble just before bed and it's ready to go when you get up.  Reheats nicely with a bit of added liquid.    GF and Vegan

1 cup brown rice
4 cups vanilla flavored enriched rice drink
1/2 cup dried cranberries or cherries   (I used cranberries)

Combine in a slowcooker.  Cook for 3 hours on high, or 8 hours on low.  The author notes that the rice is a tich on the cruchy side (al dente) with quantities above.  Add additional 1/2 cup rice drink or water if you prefer it not al dente.


Squash and Black Bean Chili (Vegetarian Slowcooker by Judith Finlayson)
Noticed a trend?  Yeah, I Heart my Crockpot very much!  This was the vegetarian chili I made for the Weekend Waterpark potluck supper.   A nice complement of veggies, a dash of beans...at the time I'm writing this I'm hoping half the group will like it.  The other half is getting a traditional meat chili.

The butternut squash makes a sweeter chili than your usual meat-based. Add in the chili powder and you get a hot/sweet thing going on. The addition of one cinnamon stick is a nice touch - adds more backgound nuance to the butternut.

This got mixed reviews from the group - but then they are a picky bunch and I'm not sure if anything would have made all of them happy.   This does make quite a bit: easily 8 servings or enough for lunches for a week.  GF and Vegan

2 onions, chopped  (I used one...)
4 garlic cloves, chopped  (I used three)
2 green peppers, chopped (I used 1/2 yellow, 1/2 red)
4 cups butternut squash, cut into bite sized pieces
3 stalks celery, chopped   (my addition)
1 14oz can black beans, rinsed and drained.
1 28oz can diced tomatoes, with juice (do not drain!)
1 4oz can mild green chilies
2 tsp chili powder
1 tsp cumin
1 tsp oregan
1 tsp salt
1 cinnamon stick
1 chili in adobe sauce Optional  (I skipped due to group tastes)
1 tbsp tomato sauce to thicken the juices a bit.   

**Note - author calls to saute everything except squash and beans before slowcooking.

1) Combine in a slowcooker;  cook on low 8 hours, cook on high 4 hours.   I added the tomato paste toward the end as this is going to sit for a day before serving. 

Recipe Review from 12/10/12

A busy week last week and next week is shaping up to be the same.  It didn't help matters that I was down with vertigo for nearly two days and we ended with week with a quick trip to Fergus Falls for a funeral.  Beautiful drive across the state on the way there - high 20's, sunny...white knuckler on the way back with rain, freezing rain and snow.  Gah...makes winter driving miserable.

Was still able to fit in two new recipes this past week.  I recommend both!  

Macaroni with Cheese and Tomatoes (Cooks Country, April/May 2010)
I love a good mac and cheese.  I love tomatoes and elbow macaroni.  Having Cooks Country -  aka America's Test Kitchen - combine the two is like a conductor and an orchrestra - absolutely harmonious!   This was super easy to assemble - my friend did the make ahead and she said it worked perfectly.  Both of us also halved and I'm glad I did!  This makes a lot.  Use the full recipe if feeding a crowd.   I used Fire Roasted Tomatoes for a bit more of an 'adult' flavor.  I served with a spinach salad and a Savignon Blanc wine.  Happy me! 


Cooks Country, Why this recipe works:

To pack in bright tomato flavor in our Macaroni and Cheese with Tomatoes, we tried every type of tomato product we could think of to find the perfect balance of rich red color and bright tomato flavor. In the end, testers preferred canned petite diced tomatoes. But for even stronger tomato flavor, we discovered that undercooking the pasta and adding the tomatoes with their juices to the drained macaroni allowed the macaroni to soak up more of the tomato flavor. Returning the pasta to the heat afterward allowed the noodles to absorb some of the tomato juice. Finally, to avoid a curdled sauce, we added fat in the form of half-and-half (cut with some chicken broth) and a mix of sharp and mild cheddar cheese.

Serves 8 to 10

 Let the finished dish rest for 10 to 15 minutes before you serve it; otherwise it will be soupy. Barilla is our favorite brand of elbow macaroni.

photo from CooksCountry.com April/May 2010

•   Salt and pepper
•  1 lb elbow macaroni  (I used penne pasta)
• 1 (28-ounce) can petite diced tomatoes (I used fire roasted)
• 6 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 1/4 teaspoon cayenne pepper
• 4 cups half-and-half
• 1 cup low-sodium chicken broth
• 4 cups shredded mild cheddar cheese
• 2 cups shredded sharp cheddar cheese

1. Cook Macaroni:  Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally, until most of liquid is absorbed, about 5 minutes. Set aside. 

2. Make Sauce: Meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half-and-half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt, and 1 teaspoon pepper until cheeses melt. Pour sauce over macaroni and stir to combine. 

3. Bake Macaroni and Cheese: Scrape mixture into 13 by 9-inch baking dish set in rimmed baking sheet and bake until top begins to brown, 15 to 20 minutes. Let sit for 10 to 15 minutes before serving. 

4. Make Ahead: Macaroni and cheese can be made in advance through step 2. Scrape mixture into 13 by 9-inch baking dish, cool, lay plastic wrap directly on surface of pasta, and refrigerate for up to 2 days. When ready to bake, remove plastic wrap, cover with foil, and bake for 30 minutes. Uncover and bake until top is golden brown, about 15 minutes. Let sit for 10 to 15 minutes before serving.

 

Tagine of Squash and Chickpeas (Vegetarian Slowcooker by Judith Finlayson)
Another winner from this cookbook!  A tagine is simply a slowcooked dish, traditionally done in a specialized clay cooking dish found in the Middle East.  A slowcooker really isn't all that different and for us State-side a heck of a lot more convenient!  The middle eastern flavors in this dish are subtle -  not hot spicy, but definitely present.  I served this over basmati rice, but cous cous would work just as well.  This made about 10 servings.

1 onion, chopped
1 cup carrots, chopped
4 garlic cloves, diced/minced
1 sm cinnamon stick
2 tbsp gingerroot, minced
1 tsp ground turmeric
1/2 tsp salt
1 28 oz can diced tomatoes with juice (or petite, or stewed, or whole - diced)
3 cups peeled and cubed butternut squash or pumpkin
1 can chickpeas, drained and rinsed
8 oz cremini mushrooms, quartered  I skipped because I ran out of room in my cooker!
1 tbsp honey
1 tbsp lemon juice
1/4 cup currants (optional)  I skipped

Again, the author prefers to saute her veggies before combining.  I go the chop and dump route.  I combined everything up through the mushrooms (ran out of room) and cooked on high for 4 hours.  If wanting to prepare for dinner, cook on low for 6-8 hours.  Serve over cous cous or rice.

Recipe Review from 12/3/2012

Off and running this past week with a slew of new recipes.  I am 10 recipes away from my 2012 New Recipe Goal!  I'm not saying what my 2012 goal is in case I jinx myself tho.

Mix results - waffles that glued my waffle iron shut, a enchilada sauce that didn't want to thicken, excessive streusel on a french toast bake,  nearly overpowering rosemary in the soup.  Despite my complaints, everything still tasted good and nothing got tossed.  


Basic Yogurt Waffles (The Vegetarian Family by Neva Atlas)
A unique recipe that doesn't use eggs or oil.  By using Greek yogurt, I can incorporate some protein and the flaxseed adds my omega-3's.  This is based off her Basic Yogurt Pancake recipe and I did find that the batter thickened significantly the longer it sat.  A bit more milk at the beginning would have been good.  I also had the unusual problem of my waffles gluing my waffle iron shut by the last three.  Not cool.  Still, I would make these again, increasing liquid quantities for the thicker Greek yogurt. 

2 cups whole-wheat pastry flour
1 1/2 tsp baking powder
1 tsp baking soda
2 tbsp ground flaxseeds (optional)  (I added)
1 1/2 c yogurt
1 c low-fat milk or rice milk  (If using Greek yogurt, increase to 1 1/4 cup milk, or decrease yogurt)
2 tbsp butter

1) combine the flour, baking powder, baking soda and flaxseed (if using) in a mixing bowl.  Make a well in the center and pour in the yogurt and milk.  Stir with a whisk until batter is just smooth; it should have an easy to pour consistency, but not too thin.  Add more milk as needed.  Don't over beat.

2) Cook and serve.


Butternut Squash, Bean and Cheese Enchiladas  (How Sweet It Is Blog)
You should really click on the link and check out this gals pictures.  Absolutely fantastic!

These were just a tiny bit putzier than I anticipated, but that was my fault for doing three things at once: these enchiladas, a Crumb Top Apple pie, and prepping a soup to make the next day.  Otherwise these are pretty simple.  I did

4 cups cubed (1/2-inch), uncooked butternut squash
1/2 sweet onion, finely diced
2 garlic cloves, minced
3 tablespoons freshly chopped sage + more for topping
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 cup beans (chickpeas, cannellinis, black, etc)   (I used 1 can rinsed/drained black beans)
1 tablespoon brown butter  (Skipped)
2 1/2 cups freshly grated fontina cheese  (I used Monteray Jack)
1 tablespoon unsalted butter
1 tablespoon flour
1 1/2 cups low-sodium vegetable stock
1 cup milk
8 whole wheat tortillas

Directions:

Preheat oven to 375 degrees F. Lightly spritz a 9x13 dish with nonstick spray.

Heat a large skillet over medium heat and add olive oil. Add onions, garlic and sage, cooking for 2-3 minutes until slightly softened. Toss in squash, salt, pepper and 1/4 teaspoon nutmeg, stirring well to coat. Cover and cook for 8-10 minutes. You don't want to overcook the squash because it will be mushy, so cook until it's slightly tough but you can bite through a few pieces. Make sure to taste 2-3 pieces! Once finished, stir in beans and mix well. Remove squash and bean mixture, placing in a large bowl and drizzle with brown butter, then toss with 1/2 cup fontina. Set aside.

In the small skillet, raise the heat to medium-high and add butter. Once sizzling add in the flour and whisk for 2-3 minutes until a golden, nutty roux forms. Pour in stock and milk, whisking again until bubbly and slightly thick. Reduce heat to low and stir in 1 cup of fontina, stirring until combined. Add in remaining nutmeg and taste to season with additional salt and pepper if desired. Spoon about 1/3 cup of sauce into the bottom of the baking dish, then spoon a few spoonfuls of the squash mixture in the center of each tortilla, rolling up tightly. Place all the rolled tortillas carefully into the dish, then cover with remaining sauce. Sprinkle with the rest of the cheese and some extra chopped sage. Bake for 20-25 minutes, until cheese is bubbly and melted. Serve immediately!


Streusel-Topped French Toast Casserole (Ckng Light Dec 2012)
This...was not my favorite.  Good sourdough bread is next to impossible to find up here and what passed for sourdough bread was merely a boule shaped loafed labeled as such.   The "fruit compote" was underwhleming.  Now to be fair, I did omit the golden raisins as I don't like plumped-up raisins.  I won't describe why.  Cranberries are fine - and personally, I think the whole cider bit could have been omitted and the cranberries just sprinkled between the layers.  I also thought the streusel topping could have been easily halved, and I like crumb topping, but I found myself scrapping off extra and shoving it to the side of my plate.    The bread on the bottom was nicely soaked through, while the bread on the top had dried bits.  In other baked french toast recipes, they call to flip the bread at some point.  I should have done that here. 

Still, despite my gripes, if you need a smaller make-ahead breakfast for company, this would fit the bill.  A 9" pie-size is a bit more doable than a 9x13 pan in some cases. 

Photo from CookingLight.com

• 1 cup unfiltered apple cider
• 1/3 cup dried cranberries
• 1/4 cup golden raisins
• 1 cup fat-free milk
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/4 teaspoons ground cinnamon, divided
• 3/4 teaspoon kosher salt, divided
• 4 large eggs, lightly beaten
• Cooking spray
• 8 (1 1/2-ounce) slices sourdough bread, crusts removed
• 6 tablespoons all-purpose flour
• 1/3 cup old-fashioned rolled oats
• 1/3 cup walnuts, chopped
• 1/4 cup brown sugar
• 3 tablespoons chilled butter, cut into small pieces

Preparation

1. Bring cider to a boil in a small saucepan. Cook until reduced to 2/3 cup (about 4 minutes). Add cranberries and raisins; let stand 10 minutes.

2. Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.

3. Coat a 9-inch deep-dish pie plate with cooking spray. Line bottom of dish with half of bread in a single layer. Pour half of egg mixture over bread; let stand 1 minute. Spread cranberry mixture over bread. Top with remaining bread; pour remaining egg mixture over bread. Cover and refrigerate overnight.

4. Combine remaining 3/4 teaspoon cinnamon, 1/4 teaspoon salt, flour, oats, walnuts, and brown sugar in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate overnight.

5. Preheat oven to 350°.

6. Uncover bread mixture and flour mixture. Sprinkle flour mixture evenly over bread mixture. Bake at 350° for 1 hour or until golden brown. Let stand 5 minutes. Cut into 8 wedges.

David Bonom, Cooking Light  DECEMBER 2012

Canard Roti (Roast duck!) (Mastering the Art of French Cooking - Julia Child)
I loosely followed Julia's directions, because really, I can't help not futzing with a recipe.  My duck was also a solid pound heavier than her largest weight/time recommendation so we had a bit of guesswork going on here as well.

Basically, take one duck (6lbs in this case).
Rinse. Dry thoroughly. Season.   I stuffed the cavity with carrots, celery and onion.   We drizzled olive oil on the top of the skin and seasoned with salt and pepper.  Prick the skin along the lower part of the breast and thighs to allow the fat to drain out. 
Bake 15 minutes at 425*.  Reduce heat to 350* and continue till juices run mostly clear.

I pulled the duck out after 1hr 45min and let stand.  The breasts were perfectly done.  the underside...not so much.  The next time (and there will be a next time, I do love duck!) I will roast for 15min upside down at 425*,  then 15min breast side up at 425*, then reduce heat and continue baking for another hour and a half.

Julia had one flipping the duck on it's sides and roasting, but I didn't have a way to do that and I really didn't want to be futzing with a hot duck.  Perhaps a different roasting pan?  Hm, must contemplate this.


Butternut Squash and Apple Soup  (Vegetarian Slowcooker by Judith Finlayson)
Lunches for the week.  I was disappointed at how liquidy this was - I have to remember to note in the recipe to decrease veggi stock by one cup.  The apples will give off plenty of liquid to make up for it.   And 2 tsp crushed rosemary was way to much for my tastebuds.  Almost over powering rather than complimentary.  Also made note to decrease.  This fed two of us for one week for lunches. 

1 tbsp olive oil
2 onions, chopped
4 cloves, chopped
2 tsp 1 tsp dried rosemary, crumbled (or 1 tbsp fresh, chopped) 
1/2 tsp black pepper
5 cups vegetable broth
2 tart apples (such as Granny Smith), peeled and chopped
1 butternut squash (about 2 1/2 lbs) peeled and cubed
1 cup Swiss Cheese
1/2 cup finely chopped walnuts, optional

**Please Note: Author prefers to saute ingredients before slow cooking.  I've modified to my preference of chop and dump.  
1) Combine onion through butternut squash in a slow cooker.  Cover and cook on high 3 hrs or low for 6 hours.

2)  Puree soup using an immersion blender.  Season to taste and serve.

 

Meal Planning Part II - After the Vacation

A while back I posted about Meal Planning and what works for me in a typical week.  Over Thanksgiving I was on vacation - this was a Saturday to Saturday vacation, both ends being long travel days.  If you are like me, by the time you get home the last thing you want is another restaurant meal.  Or to be faced with mediocre pizza delivery.  Though if you're like my Husband, who's eyes light up at the mere mention of pizza, delivery isn't such a bad way to go.  Or, my dreaded scenario after a week on the go, facing a day of grocery shopping when you'd rather just be mellow on the couch.

This trip I got smart.  I did some simple meal planning ahead of time so I could come home, unpack and the only thing I would have to do, would be laundry. 

Did I mention the simple bit?  That's the key - I already had enough going on pre-trip that I didn't want to get elaborate.  Post trip is busy enough catching up at work and with yoga.  No new recipes here.  Have I mentioned lately that the crockpot is your friend?  Repeat after me, the crockpot is my friend. 

Here's what I did ahead of time:
1) Have the Husband make is favorite crockpot chili.  Freeze for lunches.  Badabing! Badaboom!
2) Pre-buy some Frito's scoops and apples for lunches (apples are NOT going to go bad in a week in the fridge).  Set aside.  Let family know apples and chips are off limits.
3) FREEZER REDUCTION!  Yes!

• I had some leftover Wild Rice Soup that I froze.  One dinner.  Maybe two.
• Two leftover Jamaican Bean patties that are getting a bit freezer burned.  Tater tots to go with.  Use leftover frozen buns.  One dinner.
• 8oz left of 16oz andoulli sausage from a previous meal - serve with tater tots.  One dinner.
• pre-buy spagetti ingredients (not a freezer item...)

So here's how my meal plan looked once I plotted it out; keeping in mind that I knew I wouldn't get to the grocery store until Tuesday.  When meal planning, don't forget to look at the evening's activities and plan around those!

Sun  lunch - spagetti
       supper - veggie burgers and tater tots
Mon (K yoga, bkgrp) - Husband gets leftover spagetti
Tues - Wild Rice Soup
Wed - (Husband work function) I get leftover soup
Thurs - (K yoga) leftover soup/canned soup if no leftovers
Fri - Sausage and tater tots

Lunches - Chili, Frito scoops, apples, carrots, luna bars
Breakfasts - oatmeal and english muffins or eggy sandwiches

So what did I buy ahead?

• Fritos
• apples
• English muffins (versitile!)
• eggs (eggs will easily keep in the fridge over a week long vacation).
• tater tots
• spagetti and spagetti sauce

What did I have on hand:

• veggie burgers
• andoulli sausage
• can evaporated milk (for oatmeal and morning tea)
• yogurt
• tomato soup
• evaporated milk for oatmeal and tea (was supposed to be for pumpkin pie, but it works as a great milk substitute)

So my grocery shopping list is going to be pretty small.  SWEET!!

• bananas
• spinach
• yogurt
• goat milk
• frozen fruit (ran out before I left)
• cheese slices for grilled cheese (last minute decision.  I LOVE grilled cheese with soup.)
• and some non-food essentials 

Again, this is what works for me.  Nothing elaborate the week after and an emphasis on using what I've got stashed.  And the crockpot is my friend.  :) 

Recipe Review from 11/12/12

Another mellow week that started with a holiday Monday.  Niiice!  I finished knitting and assembling an afghan that I started when the Husband was on his first deployment.  Yeah...turned that into a five year project.  Was a super simple pattern and easy to whipstich together, so it was good to finish.  Had enough leftover yarn to make a forth panel.

Husband attempted to go deer hunting out back, but deer weren't moving around.  No hunters moving around either.  Add on some uber crappy weather (25*, pouring rain, snow, 30mph winds) and we call 2012 a wash. 


Crock Pot Chicken and Wild Rice Soup  (adapted from Taste of Home)
I have my standard favorite Wild Rice Soup recipe, but I'm always looking for something different, maybe a bit easier, a bit tastier though usually most recipes are good.  This is the first one I've come across that uses a slow cooker.  Woot!  My friend Tess found this recipe and I didn't save the link. 

This does cook up beautifully in the slowcooker, it makes a lot (great for a crowd), and my only complaint was the thickener.  1/2 cup flour was too much and turned my soup into casserole consistency.  I would recommend 1/4 cup flour or use an alternate thickener such as arrowroot or cornstarch.  You want it creamy, not...gelatinous.  

With Thanksgiving quickly approaching and leftovers imminent,  this would be a great way to use up leftover turkey and have lunch for the week or supper for guests over the weekend. 

8-10 cups turkey or chicken stock, divided  (I used 8 cups)
8 oz. uncooked wild rice  (8oz is not 1 cup - weigh if possible) 
1 tablespoon olive oil
1 medium onion, chopped
2 celery ribs, diced
2 carrots, diced
1/2 teaspoon pepper
2 tablespoons chicken soup base (I like Better Than Bouillon)  (Skipped, enough flavor as is)
4 tablespoons butter
1/2 1/4 cup all-purpose flour    (I found 1/2 cup to be way to much - turned my 'soup' into 'casserole')
2 cups half-and-half or cream  (I used milk)
2 cups diced cooked turkey  (I used chicken)
1/4 cup fresh parsley, chopped (or one tablespoon dried parsley flakes)
salt and pepper to taste

Add eight cups of stock and the uncooked wild rice to a crock pot set to high. In a large skillet over medium heat, add the olive oil and saute onion, celery and carrots until onion is transparent, about 10 minutes. Season with the black pepper, and add the sauteed veggies to the crock pot. Stir in the chicken soup base. Cook on high for 3-4 hours (or on low for 6-8 hours) until the wild rice and veggies are sufficiently tender.

In the same skillet over medium heat, melt 1/2 stick of butter. Whisk in the flour, and cook for a minute or two. Gradually add the half-and-half or cream, whisking constantly. You may wish to thin this mixture out with an additional cup of stock at this point. Once thickened and completely smooth, add the white sauce to the crock pot and stir to combine. Add the turkey and the parsley (and perhaps another cup of stock if you prefer a thinner soup), and cook on high for another 15-20 minutes until heated through. Taste to correct seasonings before serving.

Makes enough for two for five days of lunches. 


Easy Maple Quinoa Hotcakes (from Ckng Lght BB,  Baking with Quinoa by Sarah Clarence)
I made these for Pancake Sunday for a change from the usual.  I liked the flavor; the Husband thought the texture was 'different' on account of the quinoa grains.  This packs a protien punch between the quinoa and the eggs.  Nice! 

My only thought is, these would be easier if the quinoa were made ahead of time or you had some leftovers in the fridge. Having to cook the quinoa, then wait for it to cool enough to use really pushes breakfast out in the morning.  If you have the time to wait, no problem. 

Ingredients
1/3 cup uncooked quinoa
1 cup water
3/4 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg
1 large egg white
1 tablespoon unsalted butter, melted
1/4 cup lowfat milk (I needed 1/3 cup)
2 tablespoons maple syrup
fresh fruit as desired

Directions

Rinse quinoa under running water until water runs clear

In a medium pan, bring the water to a boil and add quinoa. Bring back to a boil and cover. Cook over medium heat for about 15 minutes or until water is absorbed. Drain into a colander and set aside to cool.

In a medium bowl, whisk together cooled quinoa, flour, baking powder, and salt.

In another bowl, whisk together the egg and egg white until fluffy, then add butter, milk, and syrup until smooth.

Slowly add the egg mixture to the flour mixture and mix well. Fold in fruit.

Cook on a griddle until bubbles appear on top, about 2 minutes, Flip and cook until golden.

Made plenty for two of us with 4 leftover cakes.  Will save and re-heat later.

Recipe Review from 11/5/12

An uneventful week where I was still recovering from a head cold that left me tired and unmotivated.  Weather bounced between georgeous (for us this time of year that's 45* and sunny) and blustery with rain.

Managed to make a couple of easy and uncomplicated dishes.  Husband had a work function one night so I treated myself to one of my favorite take-out soups: Raman noodles in a Miso broth with pork dumplings.  Got some extra dumplings too.  Yum! 


Curried Squash Soup  (Vegetarian Slow Cooker by Judith Finlayson)
Have you pulled out your slowcooker yet?  Why ever not?  Lunches for the week don't get any easier than this.  Don't be put off by the "curried" in the title, the seasonings are flavorful but not spicy.  If you don't like heat, omit the chili pepper.  When cooked, this becomes a bit of a creamy soup with chunks of squash - the red lentils rather disappear into the background which is okay. Add some crackers and apple slices along side and you have a lovely warm lunch for these blustery fall days.

Again, I did the plop and cook.  Author recommends sauteing everything first, but I find that to be a waste of time and dishes.

Vegan if using vegetable broth.  GF but watch ingredients in broth.

1 tbsp olive oil
2 onions, finely chopped  (I used one)
4 cloves garlic, minced
2 tsp ginger, finely minced or grated
1 tbsp ground cumin
2 tsp ground coriander
1 tsp salt
1 tsp black pepper or to taste
1 cup red lentils, rinced
1 can diced tomatoes with juice  (I used fire-roasted)
4 cups vegetable broth
2 cups diced winter squash  (I used 2 lbs)
2 tsp curry powder, dissolved in 2 tbsp lemon juice
1 can (14 oz) coconut milk, divided  (I used light coconut milk)
1 red chili pepper or 2 Thai chili peppers  (I used 1 jalepeno)

My modifcations:
1) Put onions through squash and chili pepper into a 4-5 quart slow cooker.  Cook on low 6 hours or high 3-4 hours or until squash is done.

2) In a small bowl, combine curry powder solution and about 1/4 cup coconut milk. Stir until curry powder dissolves.  Add to soup.  Add remaining coconut milk and stir well.  Cover and cook on high for 15 minutes or until heated through.  Serve or cool and refrigerate for the week to come!


Cavatappi with Brussel Sprouts (Ckng Lght Nov 2012)                      
A quick dish that's good for a weeknight dinner.  I made one significant change because my bread went moldy (which I was going to sub for the panko).  So I used some bacon instead.  Fried the bacon first, set aside, then sauteed the onions and brussel sprouts in the bacon grease.  Proceeded with rest of recipe as directed.  The hit of bacon against the rest of the dish was good - toned down the brightness of the lemon a bit.  I would make this again - made enough for two of us for two meals.

Vegetarian if made as originally written

photo from CookingLight.com

• 8 ounces uncooked cavatappi pasta
• 2 teaspoons unsalted butter
• 1/4 cup panko (Japanese breadcrumbs)  (skipped, used bacon instead)
• 4 teaspoons olive oil
• 12 ounces Brussels sprouts, trimmed and thinly sliced
• 1 cup thinly sliced onion
• 1 teaspoon minced garlic
• 2/3 cup organic vegetable broth
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh thyme leaves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
• 2 tablespoons pine nuts, toasted  (not wild about nuts on my pasta, and an unnecessary expense imo)

1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.

2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately

Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts

Jackie Mills, Cooking Light
NOVEMBER 2012

Pigs in a Poke (Ckng Lght Oct 2012)
As my friend Tess says, this is a good weeknight "Brinner" -  Breakfast as Dinner.  A very versatile recipe as well, use whatever sausage you have on hand, or none at all and sub some veggies.  Cheese can also be whatever you have on hand, though I did use Gouda for something different than cheddar.

A couple of notes - recipe called for 1 oz sausage.  Really? 1 oz? Almost not worth buying.  I upped to three oz and should have served the leftover along side the husbands plate.  I cut back the milk to 2 cups and added 1 cup of water.  Could even go 1 1/2 cups milk, and 1 1/2 cups water.  I only made two eggs since I was just serving two of us.  Leftovers are easily re-heated with a bit of water or milk and new eggs can be made then. 

Good vegetarian dish if omit the meat.  Gluten free if you watch the sausage ingredients.  

photo from CookingLight.com

• 1 1/2 teaspoons butter
•  3-6 ounce andouille sausage, diced
•  2 cups 2% reduced-fat milk
• 1 cup water 
• 1/2 teaspoon salt, divided
• 1 cup uncooked stone-ground grits
• 1/2 teaspoon black pepper, divided
• 1.5 ounces Gouda cheese, shredded (about 1/3 cup)
• 8 cups water
• 2 tablespoons white vinegar
• 4 large eggs
• 2 teaspoons chopped fresh parsley  (skip)

1. Melt butter in a small saucepan over medium-high heat. Add sausage; sauté 3 minutes, stirring occasionally. Stir in 3 cups milk and 1/4 teaspoon salt; bring to a boil. Add grits; reduce heat, and simmer for 20 minutes or until tender, stirring frequently. Remove from heat; stir in 1/4 teaspoon pepper and cheese.

2. Bring 8 cups water and vinegar to a simmer in a large saucepan. Crack each egg into a small bowl. Gently slide eggs into water; cook 3 minutes or until whites are just set. Remove eggs from water with a slotted spoon.

3. Divide grits evenly among 4 bowls. Top each serving with 1 poached egg; sprinkle eggs evenly with remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and parsley.

Mary Drennen, Cooking Light
NOVEMBER 2012

Recipe Review from 10/29/12

A mostly uneventful week with my office's 5th Annual Chili Cook-off (I organize so I don't directly participate) and a headcold that took me out by Friday.  Which meant I missed a day off awesome chili leftovers.  Sad indeed. 


Basic Lentil Soup  (The Vegetarian Family Ckbk by Neva Atlas)
This was for lunches for the week.  Remember what I said a couple of weeks ago?  No?  Then repeat after me:  Your Crockpot Is Your Friend.  This was meant for stovetop, I put it in the slowcooker.  I've typed the recipe as published however.  This was decent, but not stellar.  Was missing something in the background.  If you prefer bland, then it would be just fine as written.

2 tbsp olive oil  (skip if slowcooking)
1 medium-large onion, diced
2 garlic cloves, minced  (skipped - lazy me)
2 celery stalks, chopped
2 medium carrots, peeled and chopped
1 1/4 cups dried lentils
2 vegetable bouillion cubes  (skip if using vegetable stock)
2 tsp salt free all-purpose seasoning mix (skipped - lazy me)
2 bay leaves

My method:  combine all ingredients plus 6 cups water or water and vegetable stock in a slowcooker.  Cook on low 8 hour or high 4 hours or until lentils and vegetables are soft.  Add more liquid to taste.  I added one can of crushed tomatoes per suggestion below.

1. Heat oil in a small soup pot.  Add the onion and garlic and saute over medium heat until translucent, about 5 minutes.  Add the celery and carrots and saute 3 to 4 minutes longer.

2. Add 6 cups water and the remaining ingredients, except the salt and pepper.  Bring to a simmer, then cover and simmer until the lentils and vegetables are tender, 30-40 mintues.

3. Season with salt and pepper.  If time allows, let soup stand one hour to let flavors develop.   Re-heat and serve.

Suggested variation - Lentil Tomato Soup:  add one 15oz can diced or crushed tomatoes once the lentils are done and simmer gently for another 10 minutes.



Proscuttio, Chicken and Havarti Sandwich  (modified from Ckng Lght, Nov 2012)
This is another sandwich that I ended up modifying greatly.  I'm more interested in concept sandwiches and ideas than I am to duplicate it exactly.  This was really good and would nicely complement a side of tomato soup.  Which I did later in the week to use up the leftovers.  Very quick assembly if you skip the shallots and lemon juice business.

Photo from CookingLight.com

• 2 (6-ounce) skinless, boneless chicken breast halves  (leftover rotisserie chicken)
• Cooking spray
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 ounces prosciutto, cut into 4 thin slices
• 8 (3/4-ounce) slices sourdough bread
• 4 teaspoons butter, softened and divided
• 2 ounces Gruyère cheese, shredded (about 1/2 cup)  (used havarti because all I could find for Gruyere was smoked and processed cheese product)
• 2 tablespoons Dijon mustard
• 2 cups arugula leaves  (Subbed spinach)
• 3 tablespoons thinly sliced shallots  (Skipped to save time and dishes)
• 2 teaspoons fresh lemon juice
• 1 large red-skinned pear, sliced

My version - place leftover chicken and proscuttio on a pan lined with aluminum foil.  Broil lightly until just warmed.  Broil or toast the bread, spread with mayo/dijonn mix.  Add chicken and proscuttio to one side, add spinach and cheese to the other slice, keeping cheese on top. Broil just until cheese melts.  Eat. 

 1. Split each chicken breast in half lengthwise to form 2 cutlets. Heat a large skillet over medium-high heat. Coat the pan with cooking spray. Sprinkle chicken evenly with pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan. Wrap 1 prosciutto slice around each chicken cutlet

2. Return pan to medium heat. Coat pan with cooking spray. Spread one side of each bread slice evenly with 1/2 teaspoon butter. Place 4 bread slices, buttered side down, in pan. Top each bread slice in pan with 2 tablespoons cheese; toast bread for 2 minutes or until underside is toasted and cheese melts. Remove the bread from pan. Recoat pan with cooking spray. Place the remaining 4 bread slices, buttered side down, in pan; toast 2 minutes or until toasted. Remove from pan.

3. Top each cheese-topped bread slice with 1 chicken cutlet. Spread 1 1/2 teaspoons mustard over untoasted side of each remaining bread slice. Combine arugula, shallots, and juice in a bowl; toss. Divide mixture evenly among sandwiches; top each sandwich with 1 bread slice, mustard side down. Serve with pear slices.

Beer Match: Try an amber ale like New Belgium Fat Tire ($1.50/bottle). The toasty malt and hoppy bitterness in these ales will complement the recipe's sweet pears and nutty cheese. --Gretchen Roberts

Julianna Grimes, Cooking Light
NOVEMBER 2012

Roasted Butternut Baked Penne  (How Sweet it Is food blog)

New food blog find thanks to friend Tess.  We're looking for ways to use some giant butternut squashes and she found two recipes here.  This is one of them.  This. Was outstanding.  Directions seem a bit complicated, but really, you can be multi-tasking on this one.  By the time I popped this into the oven, I just needed to wash a couple of dishes, set the table and that was a wrap!  Kitchen cleaned AND dinner ready!

I omitted the bacon as the husband cooked it up for breakfast.  The dish really doesn't need it, but would definitely go well.  I upped the milk as suggested for a bit creamier dish.  My only complaint is now I need to find something to use up the rest of the marscarpone cheese - had I paid attention to the amt, I would have subbed some goat cheese I had open in the fridge.  This dish could easily be doubled and is fit for company. 
   
serves about 4
1 pound butternut squash, peeled and chopped

Photo from How Sweet It Is blog

1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2 tablespoons unsalted butter
1 small shallot, chopped
1 tablespoons flour
1/4 cup mascarpone cheese
2/3 cup milk
1/2 pound whole wheat penne
1/4 cup freshly grated mozzarella cheese
1/4 cup freshly grated parmesan cheese
sage leaves
crumbed bacon, if desired

1. Preheat oven to 400 degrees F. Peel and chop squash, then lay on a baking sheet. Toss with olive oil, salt, pepper and nutmeg. Roast for 20 minutes, flip once, then roast for 20 minutes more. Remove from oven and add squash to a bowl, then mash with a potato masher or fork.

2. Prepare water for pasta and cook according to directions.

3.While pasta is cooking, heat a medium saucepan over medium heat and add butter and shallots. Whisk continuously until the butter browns and small brown bits appear in the pan. Immediately whisk in flour and cook for 1-2 minutes. Add milk, mascarpone and mashed squash, then mix until until combined. I chose to keep my “sauce” in a thicker state (see the second picture), but if you’d like it thinned out a bit more, add additional milk. At this point, taste and see if you’d like any additional salt or spices – this will most likely depend on how seasoned your squash was. I added another small pinch of salt.

4. Add pasta to an 8 or 9-inch baking dish. Pour sauce over top, then use a spoon to fold the sauce into the penne, coating it completely. Top with shredded cheeses and fresh sage leaves. Bake for 25-30 minutes, or until cheese is golden and bubbly. Garnish with crumbled bacon if desired.

Blog Author's Note: this is a very “thick” pasta, and it is not swimming in sauce. If you would prefer it to be “saucy,” I’d advise adding more milk to the sauce while cooking. It is great reheated, and adding 1-2 tablespoons of milk when reheating helps it come together nicely.