Posted tagged ‘Food’

A Spanner in the Works

January 18, 2008

This is the obligatory post where I write about why I haven’t updated in the last week or so. Work has started what can best be described as an amateur biggest looser league. In a moment of weakness I signed up. The good news is that my initial weigh in was 212, and this week I weighed in at 206.5. The weigh-ins are every Friday so I’ll post my progress as I go.

The bad news is that I’m working out during lunch and right after I get home from work; my old writing time. I’ll need to make time on the weekends and later at night to make some posts. Look for something about beans in the next couple of days.

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Raid Food: Damn Good Mac and Cheese

January 8, 2008

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Prep time: 30 Minutes
Bake time: 15 Minutes

  • 3.5 Cups Whole Milk
  • 1 Can of Low Sodium Chicken Broth (1.5 Cups)
  • 6 Tablespoons butter
  • 6 Tablespoons flour
  • 1 Pound of Colby Cheese, shredded
  • 0.5 Pound of Sharp White Cheddar, shredded
  • 0.5 tsp cayenne
  • 1 tablespoon mustard
  • 1 Pound Elbow Macaroni
  • 3 Slices Bread, Cubed
  • 1 garlic clove, minced

Boil your macaroni in a large pot, drain and set aside when it is cooked but still chewy. Dry the inside of the pan out and put it on low heat. Melt the butter in the pot and add the garlic, cayenne, and mustard. Stir for about 1 minute. Add the flour and stir for another minute. Add the milk and chicken broth. Continuously stir the white sauce while increasing the heat to a medium high. Continue to stir until the mixture bubbles and thickens. Remove from heat.

Set aside about 1 cup of cheese. (It doesn’t matter which one. I use a mixture.) Mix the rest of the cheese into the white sauce, stirring until melted. Once melted, stir in the elbow macaroni.

Pour the mac and cheese mixture into a large baking dish. Distribute your bread evenly over the top. Sprinkle the cup of cheese you set aside over the bread. Bake for 15 minutes @ 400 degrees.

Commentary:
As a rule of thumb, any recipe that calls for cheese by the pound is not healthy and this is no exception. As such we tend to only make this once every few months, but it’s always a treat. The chicken broth is what really makes this particular recipe special. It dilutes the milk enough so that your mac and cheese doesn’t solidify in the oven while at the same time adding another dimension to the flavor. This was the first white sauce that I ever made using flour instead of corn starch, so I was a little intimidated. It turns out that the flour does a better job of thickening without adding too much work. I also love the flavor that the butter and flour mixture adds to the dish as it browns.

Raid Food: Mini Quiches

January 4, 2008

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Makes 12 mini quiches
Cook time: 15 minutes
Prep time: however long it takes you to cube 4 slices of bread and beat a few eggs

Essentials:

  • 4 large eggs
  • 1 cup milk
  • 4 slices of bread, cubed (Any kind works, stale or fresh. We used rye bread.)
  • ½ cup shredded cheese (I prefer sharp cheddar, but just about anything that melts will work)

Optional:
Just about anything that works in an omelet or scrambled eggs will work well in here. Pictured above is:

  • ½ cup cubed ham
  • 1 red pepper, diced
  • 2 tablespoons of finely diced onion (1/2 teaspoon of onion powder if you’re feeling lazy)
  • Handful of frozen chopped broccoli (no need to defrost)
  • 1 teaspoon Penzey’s Foxpoint seasoning
  • pinch of freshly cracked black pepper

Preheat your oven to 350 degrees. Wisc your eggs and milk together in a mixing bowl. Mix in the rest of your ingredients minus the bread. Distribute your bread evenly in a buttered muffin pan. If your pan has a Teflon coating then you may not need to grease it. Spoon your mixture over the bread. Throw it in the oven and bake for 15 minutes or until an inserted toothpick comes out clean.

Other possible variations:

  • 1 teaspoon of dry mustard instead of the foxpoint
  • Bacon!
  • Frozen chopped spinach and feta cheese
  • Browned breakfast sausage, caramelized onion, sautéed mushrooms
  • Hollowed out baguette instead of cubed bread
  • If you are dealing with picky eaters, puree your veggies in a blender instead of chopping them. Less attractive, but more sneaky.

Commentary:
Essentially this is just scrambled eggs in the oven for dinner. The milk and egg mixture soaks into the bread while your dry ingredients stay on top. This forms an easy crust on the bottom while the cheese helps to hold the top together. This recipe is great for me because I usually have the basic ingredients around the house and can fake the rest with whatever veggies we happen to have in the freezer. In a pinch you can also leave the milk out and add an extra egg.

Empty Promises

December 20, 2007

You just got home and it is 30 minutes before your 3 hour raid begins. Once you’re in game and playing, you’ll have no time to make yourself dinner. What do you cook and eat in 30 minutes or less? This blog will focus on foods that meet that criteria, as well as general thoughts on Warcraft raiding.

And booze. I’ll talk about booze too.