Jalapeño and Tomato Macaroni & Cheese

June 23, 2011 By: Megabeth Category: Main Dishes, Side Dishes

Jalapeño and Tomato Macaroni & Cheese (8)

A traditional macaroni and cheese kicked up a notch with some jalapenos and tomatoes. So good. So yummy. Get in the kitchen and make this. ‘Nuff said.

Jalapeño and Tomato Macaroni & Cheese
adapted from Lisa’s Kitchen

  • 3 medium tomatoes (campari, plum or other tomato of your choice)
  • 1/2 cup dried bread crumbs
  • 1/4 cup cornmeal
  • 3 Tablespoons unsalted butter, melted
  • 1 pound whole wheat macaroni
  • 4 Tablespoons unsalted butter
  • 12 oz can evaporated milk
  • 1/2 cup egg substitute (or 2 eggs)
  • 1 Tablespoon grainy mustard
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 12 oz cheddar, colby or monterey jack cheese, grated (I used 8 oz colby and 8 oz sharp cheddar)
  • 2 japapeno peppers, seeded and diced

- Chop tomatoes. Place in a sieve to drain the juices moving them around occasionally to ensure better draining.

Jalapeño and Tomato Macaroni & Cheese (1)

- Melt the 3 Tablespoons butter. Combine bread crumbs and cornmeal with melted butter. Put aside.

Jalapeño and Tomato Macaroni & Cheese (2)

- Cook the macaroni al dente, in a large pot, according to package instructions. Drain and return to original pot and add the remaining 4 Tablespoons of butter.

- In a large bowl, whisk the milk, egg substitute, mustard, salt and black pepper. Add 3/4 of the cheese and combine.

Jalapeño and Tomato Macaroni & Cheese (3)

- Pour the milk and cheese mixture into the pot with the macaroni.

Jalapeño and Tomato Macaroni & Cheese (4)

- Stir over medium heat until the cheese melts, the sauce thickens and the gets bubbly.

Jalapeño and Tomato Macaroni & Cheese (5)

- Add tomatoes and jalepenos and stir to combine.

Jalapeño and Tomato Macaroni & Cheese (6)

- Pour into lightly greased baking dish. Sprinkle the remaining cheese on top. Then add the crumbs.

Jalapeño and Tomato Macaroni & Cheese (7)

- Add to preheated 350 degree oven and bake for 30-40 minutes until top is browned and the sauce is bubbling.

Jalapeño and Tomato Macaroni & Cheese (9)

Jalapeño and Tomato Macaroni & Cheese (10)

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

July 11, 2009 By: Megabeth Category: Culinary Tour de France, Side Dishes

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Many of the dishes that I’ve done for the Vegetarian Tour de France take a long, long time to cook. It’s time to get some quick dishes into this tour. In other words, it’s time for me to work towards the green jersey and go for some sprints.

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These Braised Tomatoes are done in no time flat with very little prep work. If you use fresh, local tomatoes, you’ll be treated to a flavorful side dish that’s very quick and easy to prepare.

Tomates à la Provençale   (Braised Tomatoes)
From Traditional French Food

  • 6 large tomatoes, deseeded and halved
  • 3 cloves of garlic, minced
  • 1 tablespoons of oil
  • 1 small handful of chopped parsley
  • fresh breadcrumbs
  • 1 tablespoon of thyme
  • salt and pepper

Pre-heat your oven to 375 degrees.

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Fry the tomatoes (in the olive oil) on both sides very briefly. Put them on a baking sheet cut side up

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Mix the garlic, parsley, breadcrumbs, thyme (or basil), salt and pepper together. Put a little of the mixture on each tomato.

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Then bake in the oven for 10 minutes (until softened a bit and starting to bubble).

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

A Vegetarian Tour de France: Tomates à la Provençale (Braised Tomatoes)

Sprint photo by Mark Blacknell. Used with permission.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

July 04, 2009 By: Megabeth Category: Culinary Tour de France, Main Dishes

A Vegetarian Tour de France: Spinach Parmesan Croquettes

The 2009 Tour de France has officially begun and so shall the vegetarian culinary tour! To start the tour, we are going to get crunchy, zesty and fried with these Spinach Parmesan Croquettes. (I wouldn’t, however, recommend eating these prior to attempting your individual time trial.)

If you have some precooked rice on hand, this recipe takes no time at all to make. And, as a bonus, you get to get your hands all goopy forming the croquettes into little cylinders. I was able to form 14 croquettes using this recipe below. We almost ate all of them in one sitting.

Spinach Parmesan Croquettes
Adapted from: The Best Vegetarian Recipes

  • 1/4 cup onions, diced
  • 1 teaspoon oil
  • 1 cup/8 oz frozen spinach, cooks and drained (or fresh, cooked and drained)
  • 1 1/2 cups rice, cooked
  • 3/4 cup Parmesan cheese and/or Asiago cheese, shredded
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon nutmeg, ground
  • 1/4 teaspoon black pepper
  • 2 teaspoons lemon juice
  • 1 egg
  • 2 cups bread crumbs
  • 2 eggs
  • canola oil for frying

Add oil to a pan and set to medium high heat. Add onions in oil until light golden and translucent. Add cooked rice, spinach, spices, and lemon juice. Stir to combine.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Add cheese.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Turn heat to low and add egg making sure that it doesn’t cook too quickly. Remove pan from heat and allow mixture to cool.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Once mixture is cool enough to handle with your hands. Crack two eggs in a small bowl and beat lightly with a fork. Add bread crumbs to another bowl. Form spinach mixture into small, cylindrical rolls.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Dip into egg mixture…

A Vegetarian Tour de France: Spinach Parmesan Croquettes

and then into breadcrumbs.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Place uncooked croquettes on a plate until all are breaded. (I placed mine on a sheet of parchment paper.)

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Coat the bottom of a cast iron skillet with oil and turn heat to on medium high. Add croquettes into oil and fry until all sides become golden brown.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Place on plate lined with paper towels to absorb extra oil.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Serve with a tomato sauce for dipping.

A Vegetarian Tour de France: Spinach Parmesan Croquettes

Breaded Asparagus with Goat Cheese

June 05, 2009 By: Megabeth Category: Side Dishes

breaded asparagus with goat cheese

After hosting a weekend party, I found that I was inundated with leftover goat cheese. So, I’ve sprinkled it over almost everything I’ve eaten this week. The asparagus from my CSA delivery was no exception.

This was a super-quick and easy throw together recipe that I didn’t even take the time to measure out each ingredient. It’s easy to do this recipe just by feel and eye…

Breaded Asparagus with Goat Cheese
By: Megabeth

  • Asparagus
  • Approx 2 T butter, melted (depending on how much asparagus you are using)
  • Bread crumbs (or panko crumbs)
  • Goat cheese

Preheat oven to 400 degrees. Trim woody ends of asparagus and place in glass baking dish. Drizzle 1/2 of melted butter over asparagus and move them around to coat with the butter. Sprinkle bread crumbs over asparagus. Add pieces of goat cheese on top of asparagus. Drizzle rest of butter on top of goat cheese and bread crumbs.

breaded asparagus with goat cheese

Bake asparagus for 10 minutes or until bread crumbs brown.

breaded asparagus with goat cheese


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