You ask, and shall receive.
This recipe is soooo easy. In fact I have a hard time even calling it a recipe.
All I do is heat up a combination of brown rice, bulgar, and quinoa. I get mine from Trader Joes, but if you don’t have one then just use whatever you like. I’ve done this with just plain quinoa before cooked in my rice cooker.
While that is in the micro or cooking, just steam or thaw frozen veggies that you love in a sauce pan over medium high heat. I used edamame, broccoli, and a mixture of carrots, peas, and green beans. I add a touch of olive oil (optional) or a little Earth Balance, which is a non dairy gluten free butter sub. I like a little heat (spicy) to just about all my foods, so I dash in some Slap Ya Mama Cajun seasoning. Don’t add if you don’t like. To substitute you can add any Mrs. Dash you like. Sometimes I add a dash of Himalayan pink salt.
Once everything is heated, combine. Squeeze a bit of fresh lemon juice over the top and enjoy!
Let me know if you make it and tweet me a picture! Don’t forget to Hashtag #ReneesRecipes so I can find it easier 🙂
Not sure if I’m more excited about actually getting my new vacuum finally, or because there is a cute puppy face on the box #imold (Taken with instagram)
Oh the things you see while house hunting. She was not happy about having us there! (Taken with instagram)
Taught an amazing @Pure_Barre class this AM. Had 3 clients in their 60’s and 1 reppin’ for the men! Love too see that. They killed it! #work
My kind of salad! So simple, thanks to Farm Fresh To You! Yummers 🙂
New Nike Free to kick start my running again! Awesome @nikeplus helped me reach my goal. Love! #makeitcount
So I am a pretty healthy person consuming a vegetarian diet and exercises regularly. I eat vegan when I can, specifically and especially on #MeatlessMondays. I believe that anything in moderation is a good rule of thumb. That being said, I do appreciate comfort food.
Today in LA was rainy, windy and a down right 63 degree freezing! So after getting out of my Maui haze and longing for the 85 degrees I had just spent 5 days in, a slow cooked carbo loaded dish was all that would do.
Here is my recipe for Mac n Cheese*.
*it should be noted that when I eat dairy I use only Organic, no hormone, locally farmed products
1 box/lb. of pasta (pasta such as shells or elbows are great!). I used Pipe Rigate.
2 cups milk
2 tablespoons flour
1 1/2 tablespoons butter or butter substitute (I used Earth Balance).
16 ounces of shredded melty cheese (Guerrier, cheddar, swiss are good).
2 cloves of garlic
1/2 cup breadcrumbs
Fresh basil (about 6 medium-large leaves).
What to do:
Pre-heat oven to 400 degrees.
In a large saucepan, boil 5-6 cups of water with a few pinches of salt. Once at a boil, cook pasta for 8 minutes or until al dente.
In a second medium saucepan on medium low heat, warm the milk.
In a third small saucepan, melt butter and cook minced garlic for 1 minute. Keep heat on medium low.
Sprinkle flour in and begin to whisk to form a rue. This will turn a deep mustard color (after about 2 minutes).
Once this is formed, slowly pour in the warmed milk while continuing to wisk. This will thicken slightly after 3 minutes.
Add shredded cheese. Whisk to combine.
Drain cooked pasta.
Pour cheese mixture onto pasta. Combine with a few pinches of salt and pepper.
Place mixture in oven safe casserole dish.
Sprinkle bread crumbs over until covered. Sprinkle basil on top as well.
Bake for 30-40 minutes. The breadcrumbs should turn a nice golden brown color.
Once done in the oven, let it cool for 10-15 minutes.
Spoon out in heaps and serve!
Enjoy and stay warm and make sure to hit the gym tomorrow!
Xmas summed up