Posts Tagged ‘tater tots’

Think Outside the Box: Traditional School Lunches

I’m back in Boston, and the elements are conspiring against my happiness. I went grocery shopping, loaded up my refridgerator with delicious things, then made a bunch of food and completely forgot to take pictures to post them here.

On the menu forgotten were:  Waldorf-esque Salad, Basil Pesto Fettuccine, Home-made Garlic Bread, and Ice cream.

Later, I’ll post recipes 🙂

Today is low-key, since I’m at home, doing homework until class later today. Lunch is a Peanut Butter Sandwich on Cinnamon Raisin Bread, Baby Carrots with Roasted Red Pepper Hummus, and Tater Tots.


lunchy

 

Happy Eating & Cooking to everyone in the new year!

Bake that Mac n’ Cheese!

I know I’ve been MIA for a little, but I’m back, and here’s what I’ve been up to:

There’s a hundred different ways to make macaroni and cheese, with every chef (self-proclaimed or otherwise) putting his or her own spin on the traditional dish. I’ve made mac n’ cheese in a saucepan melting cheddar into milk when I’m pressed for time, but for special occasions, I enjoy baking the dish, sometimes topping it with breadcrumbs.

This time, I made Mac n’ Cheese Smith Style, so named as it’s a family recipe from my friend Charles Smith. Here’s a before (as I was layering the large Pyrex with the ingredients) and an after (as my friends and I were working on seconds) picture.

beforemac
aftermac

Mac N’ Cheese Smith Style

  • 1 Lb. Elbow Macaroni Noodles (Sometimes I use Large Shells instead for variety)
  • 1 Lb. Sharp Chedder Cheese, shredded
  • 4 cups Tomato Juice
  1. Cook macaroni according to package (slightly less than done is good)
  2. Layer in casserole dish: First, tomato juice (just enough to cover dish bottom), second pasta, third cheese.
  3. Repeat until macaroni is gone (usually 3 thin layers).
  4. Only add 1.5 to 2 cups of tomato juice per layer and only 3.5 to 4 cups total.
  5. Bake at 375 degrees Fahrenheit for 1 hour.

Of course, mac n’ cheese alone would get boring without appetizers (I made a vegetable platter with carrot sticks, celery, zucchini, and squash and balsamic vinaigrette dip), or at least side dishes so here are a couple of side options.

platter

Side Dishes

  • Tater Tots! I bought the frozen Ore Ida package at Star Market, and fried them straight out of the freezer in a saucepan of heated oil (about 375 degrees F) for about 4 minutes. You can bake them, but that’s wholly foreign to me. Welcome to the South.
  • Sautéed Zucchini & Summer Squash – Now I’m not sure what summer squash is still doing in stores as it’s way, way out of season, but I cut both veggies in thin, 2 – 3 inch-long strips and sautéed them until the center was just tender.  I seasoned the veggies liberally with basil and topped it off with a little stone-ground pepper and salt.

Happy Eating!

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