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POPSMac-Oh Geez
Preheat oven to 375 degrees. Start cooking pasta. While pasta is cooking, blend all sauce ingredients in a blender or in a deep bowl with an immersion blender (blending the nuts and other ingredients with about 1/2 of the liquid to smooth it out, then when smooth, add remaining liquid and blend again until entire mixture is very smooth). Once pasta is almost tender, fully drain (don’t rinse). Mix noodles with sauce, and immediately pour into a lightly oiled 8 x 12” baking dish. (it will look like there is a lot of runny sauce – it will thicken up, trust the pasta!) Mix breadcrumb toppings in a small bowl, then sprinkle over top of casserole. Cover with foil and bake for 16-18 minutes. Then, remove foil cover and bake another 5-7 minutes or until topping is golden brown and crisped. Don’t overbake or sauce will get too thick. Remove from oven and place casserole on a hot plate (rather than on top of oven, since residual heat from oven will continue to thicken the sauce). Serve!
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POPSBaked Mac and Cheese (with Gluten Free and Vegan Options) Bring a large pot of salted water to a rolling boil and cook the gluten-free pasta just until it is al dente - tender, but still quite firm to the bite. Drain the pasta in a colander and rinse it quickly under cold water. Set aside. In a saucepan, heat the olive oil over medium heat, and stir in the rice flour (I like to use a whisk to do this). Cook and stir the flour for about 10 seconds, then slowly add in the milk, whisking to blend the flour paste and milk (called a roux). Bring the mixture to a boil (it will thicken as it heats) then reduce the heat to low. Add the shredded cheddar, salt and pepper, mustard and nutmeg and stir. If adding a dash of sherry, add it now. Continue stirring the sauce until the cheddar melts, about 3 to 4 minutes. Remove from heat and set aside. Preheat the oven to 350 degrees. In a 6-cup baking dish, combine the cooked penne with the cheddar sauce. Sprinkle the top of the casserole with buttered gluten-free bread crumbs and paprika. B
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POPSLebanese lentil-and-rice pilaf with blackened onions Heat 2 tablespoons oil in large saucepan over medium-high heat. Add chopped onion and next 4 ingredients; sauté until onion softens, about 4 minutes. Add broth and lentils; bring to boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Stir in rice; return to boil. Reduce heat to medium-low; cover and cook until liquid is absorbed and rice and lentils are tender, about 15 minutes longer. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add sliced onions; sauté until soft and beginning to blacken, about 20 minutes. Season pilaf to taste with salt and pepper. Transfer to plates; top with blackened onions. Place tomatoes and cucumber alongside. Top pilaf with dollop of yogurt. Sprinkle with mint.
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POPSCarrot Rice Nut Burger Note: this recipe says that it yields 20 servings, so you will likely want to cut it down or plan on freezing extras.
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POPSDate and Rice Krispy Logs Do dates go bad? I've had a full, sealed package in my cupboard for about a year. This would be a good way to use them (assuming that they are still good).
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