Cheese Recipes

Gluten-Free Mac and Cheese with Veggies and Beans

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Some nights I need something super simple for dinner. Mac and cheese is one of those meals that really hits the spot. It’s comforting, easy to make, and can be packed with veggies and protein.

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Today I had a ton of broccoli on hand. I made “pasta” out of the stems yesterday, but the florets needed to be used up.

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They’re tossed in the skillet, with some olive oil, salt, pepper, paprika, and cayenne for a hint of spice.

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While the broccoli cooks, the sauce comes together (and the pasta boils away). My mission was gluten-free, so I used some ground up flax seeds soaked in milk, and blended chickpeas to thicken. The sauce wasn’t as smooth as I’ve ever had, but it tasted really good.

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Added to the nicely thickened sauce is tons of grated gouda. This cheese is seriously good. I could have eaten that whole block on my own, if I had had crackers on hand. I guess it’s a good thing I didn’t.

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I had bow tie pasta on hand. I’m a use what’s in the house kinda cook. But, if I was making this a second time, I might consider using fusilli or penne pasta (there are some delicious rice pastas out there).

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Everything gets combined then sprinkled with a touch more paprika, cayenne, salt, and pepper. Just for fun. I like to let it stand for 5-10 minutes so everything can get good and set before serving. But, if you can’t wait, I understand.

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This dish would work no matter what veggies are in season. In spring you could use asparagus or snap peas. In the summer you could try summer squash or bell peppers. When fall and winter come back around again, butternut squash, cauliflower, or kohlrabi would be nice. No matter what the veggies are, it’s great on its own. But, I also think that it would be great topped with a fried egg (isn’t everything?!) or with some cooked and chopped meat mixed in (ham, bacon, chicken, turkey, beef… pretty much anything would be tasty).

Happy Eating!

Gluten-Free Mac and Cheese with Veggies and Beans
Author: 
Serves: 2-3
 
Ingredients
  • 1 T flax seeds, ground
  • 2 C milk (divided 3 T, then 1¾ C plus 1 T)
  • ½ C chickpeas (blended) or hummus
  • 1 t dijon mustard
  • 4 oz. pasta (any kind - rice pasta is great)
  • 1 T olive oil
  • 4 C broccoli (or cauliflower, carrots, kohlrabi, asparagus, snap peas, summer squash, bell peppers, or butternut squash)
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • ½ t paprika
  • ¼ C reserved pasta water
  • 2 C gouda, grated
  • ½ C parmesan cheese, grated
  • paprika, cayenne, salt, and pepper for sprinkling
  • lemon slices for serving
Instructions
  1. Mix ground flax seeds with milk. Let it stand for 15 minutes (it will get kinda gelatinous).
  2. Heat remaining milk and milk-flax mixture in a saucepan. Bring to a simmer and cook over low heat for about 15 minutes, until slightly thickened. Add chickpeas/hummus and dijon, stir to combine, and cook for about 5 minutes more.
  3. Cook pasta.
  4. Heat skillet, add olive oil, broccoli salt, pepper, cayenne, and paprika. Cook over medium or medium-low heat, stirring occasionally, for about 10 minutes.
  5. Add pasta water to sauce. Remove from heat. Whisk in cheeses. Taste and adjust seasoning if needed. Stir in pasta and broccoli. Top with a sprinkle of paprika, cayenne, salt, and pepper.
  6. Let stand for about 5-10 minutes. Serve with a squeeze of lemon.
Notes
Prep and cooking time includes active and inactive components.

 

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Turnip Hash with Bacon and Gouda

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Lunchtime is often spent at my desk. Sometimes it’s what I’ve cooked for a post, maybe it’s leftovers, occasionally it’s an almond butter and honey sandwich with some fruit and a glass of milk. Whatever it is, it’s usually eaten while I do something else, often standing at the kitchen island because I don’t have time to sit down.

I sat down for this one.

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I would argue that almost anything is better with bacon. I could probably give up any other meat. But, bacon, it’s not going anywhere. Paired with crispy on the outside, tender on the inside turnips, and these two things alone could win me over.

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The veggies were cooked in the bacon grease and some olive oil.

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They took less than ten minutes. This is a quick one to whip up.

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Once the veggies were done, they got moved over to the side so an egg could be fried. I like to get the skillet really hot, so the edges can crisp up a bit. Then I flip, turn off the heat, and let the top set just a bit. I like the yolk to be runny, so it will combine with the veggies to make a dressing of sorts. However you like to cook your eggs will be perfect though. You could even scramble them if you’d like.

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And then, the dish came together with some gouda cheese, chopped spring onions, roasted and salted almonds, and a squeeze of lemon.

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I sat and ate this while making yummy sounds and writing happy notes in my recipe notebook.

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Is it weird that I want to have this again for dinner instead of the homemade pasta with homemade tomato sauce that I’ve got planned. Yeah, I liked it that much.

Happy Eating!

Turnip Hash
Author: 
Serves: 2
 
Ingredients
  • 4 slices bacon
  • 2 T olive oil
  • 3 small turnips (or potatoes or rutabagas), chopped
  • 1 carrot, chopped
  • to taste salt
  • to taste pepper
  • pinch cayenne
  • 2 C broccoli, chopped
  • 1 egg/person
  • 2 T gouda cheese, chopped
  • 1 T green or spring onion, chopped
  • 2 T almonds, chopped
  • lemon slices, for serving
Instructions
  1. Cook bacon. Remove from pan and drain on a paper towel lined plate. When cool, crumble.
  2. Add olive oil to bacon grease. When it's hot, add turnip through cayenne. Cook over medium or medium-low heat for 5 minutes, stirring occasionally. Add broccoli and cook another 3-5 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  3. Move veggies over to the side of the skillet (or remove and keep warm). Fry egg(s).
  4. Divide the veggie mixture between two plates. Top with egg, cheese, onion, almonds, bacon, and a squeeze of lemon.

 

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