Three Cheese Swiss Chard
Mac & Cheese
Sometimes it’s fun to be a bit indulgent, for example using three types of cheese to make mac & cheese. I try to keep my dairy intake to a reasonable amount as I’m slightly lactose intolerant but sometimes have to just take a lactaid and enjoy the cheesiness of life! In attempt to tease myself into thinking this dish is at all healthy, I added some swiss chard. Regardless, it’s all 52weeksofcookings fault as they were the ones who posted a Mac and Cheese challenge – so totally blaming them for all the calories in this dish!
1 lb small shells
2 tbsp butter
2 garlic cloves
2 tbsp flour
2 cups milk
1/2 tsp yellow mustard
1/2 cup shredded extra sharp cheddar cheese
1/2 cup shredded colby jack
1/2 cup shredded monterey jack
2 cups swiss chard, torn
salt and pepper to taste
- Cook the shells per instructions on box until just under al dente. Drain, rinse, then return to pot and set aside.
- While shells are cooking, melt the butter in a medium sauce pan over medium heat. Add the garlic and cook for 5 minutes before stirring in the flour. Slowly whisk in the milk, breaking up any clumps that form. Then add the yellow mustard and stir in.
- Begin adding the shredded cheese to the milk, allowing each bit to melt before adding more. Once all the cheese has been added pour over the pasta.
- Put the pasta pot with the cheese sauce over medium heat and cook for an additional 5 minutes or until pasta is fully cooked. Toss in the swiss chard and stir - allowing the leaves to wilt.
- Season to taste with salt and pepper.
by AmandaE at dancingveggies.com
This Mac&Cheese is so rich that we actually had leftovers for lunch the next day which is something that normally doesn’t happen. I warmed everything back up on the stove, adding just a bit of olive oil as this dish did not need more diary. Joe then topped his with Old Bay (shocker!) while I enjoyed mine as is.
Quinoa Verde con Tostada
Not going to lie, the theme for r/52weeksofcooking had me more than a little nervous this week. I understand the importance of Presentation but I tend to focus more of the substance and taste of the dish and not so much of what it looks like – after all I’m not cooking for Gordon Ramsey or Anthony Bourdain or someone else who will comment on whether or not my dish resembles cat food. However I haven’t missed a challenge yet this year and wasn’t going to start now! So I thought about all the things I could do before deciding to go with color and vibrancy instead of knife skills or something insanely elaborate – after all I didn’t want to screw up the food in my quest for a pretty plate. I decided to make something with as many colors in it as possible without going too overboard while utilizing things I already had in my pantry. Watching an episode on Chopped gave me the inspiration, and confidence, to try making a tostada. I still had some tortillas left from the taco challenge and since tostadas are traditionally made with slightly stale tortillas the timing was perfect!
1 1/2 cups tri-color quinoa, well rinsed
3 cups water
2 tbsp vegetable oil, divided
1 tsp cumin seeds
3 cloves garlic, diced
1/2 cup red onion, diced
3 tomatillos, diced
2 plum tomatoes, sliced
1 jalapeno, diced
1 cup shredded cheddar cheese (daiya brand shreds also works!)
1 tsp cayenna powder
1/2 tbsp chili powder
4 tbsp vegetable oil
10-12 corn tortillas
1 avocado, sliced
- Heat 1 tbsp of canola oil in a large sauce pan. Add the quinoa and allow to cook for a minute before adding the water. Bring to a boil, the cover and simmer for 20 minutes. Set Aside
- Meanwhile in a large saute pan heat up the remaining oil along with the cumin seeds. Toast for 3 minutes, then add the onion and garlic. Cook for 5 minutes and then add the tomatillos, cook for another 8-10 minutes or until tomatillos are soft and garlic is golden.
- Remove lid from quinoa and then add the onion mixture. Stir well then toss in the tomatoes and jalapenos and set aside on a warm burner.
- In a medium bowl toss the cheese with the chili powders and set aside.
- Rinse the saute pan used for the onion mixture and then heat over medium heat with the vegetable oil. Once the oil is warm gently place the tortillas one at a time in the oil. Allow to puff up and turn golden, then flip to the other side and repeat.
- Move the cooked tortilla to a plate then cover with the spiced cheese. Once the cheese has melted add the quinoa along with the sliced avocado. Serve and Enjoy!
by AmandaE at dancingveggies.com
I spent a fair bit of time trying to figure out the perfect way to plate this dish, I wanted to make sure everything could be seen and keep the picture from being too saturated. I wound up plating the dish four different ways before picking this option. Needless to say doing this dish gave me a great appreciation for people who do this on a regular basis and will probably result in much better pictures as I will be paying a lot more attention in the future!!!