To all the women who read our blog,
We want to wish all of you a Happy Mother’s Day!
If you are a mother like my sister or single like me, today is a day to honor you.
If you are a mother, there is no harder and more rewarding job than rearing children. They make you happy and crazy but through it all you love your children no matter what; always wanting the best for them.
If you are single like me, this is not a day to be sad, but rather look at yourself and be proud of the wonderful woman you see; you are strong and can achieve whatever you set your mind to.
I would like to remind all of us the Lord loves all His children, mothers or not. Ladies, remember to be happy and remember the Lord loves you, even in your most difficult time; the Lord is watching over you.
Special thanks to our amazing mom, we love you.
We hope everyone has a wonderful day!
Kara’s Macaroni and Cheese February 16, 2013
Last Sunday I made macaroni and cheese for dinner. I love macaroni and cheese; it is one of my favorite comfort foods. This recipe comes from my dear friend Kara. Like me, Kara is blind, but that has not stood in her way. Kara is a wife and a mom to six awesome kids. Some of her hobbies include: biking, hiking, gardening, cooking and baking, and talking on the phone with me for hours (I made that last one up). 🙂
Kara and I love to recipe swap. Kara is an amazing cook and baker; she is always willing to experiment with new things. She makes me laugh and is an amazing friend; always there to cheer me up,
(to make this gluten free, use a gluten free pasta, all purpose gluten free flour and crushed Corn Flakes for the topping) This recipe is fantastic when it is made with gluten free changes!
You guys have got to try this macaroni and cheese, it is amazing! Thanks for the recipe Kara!
Macaroni and cheese
1 lb pasta (we love to use the shells, but you can use elbow macaroni, or gluten free pasta)
6 Tbsps butter
1/4 cup flour (gluten free all purpose flour)
4 cups milk
2 tsps salt
1/2 tsp pepper (or more)
1/8 tsp nutmeg
3 cups shredded cheddar cheese (sharp is really good, but you can use medium)
1 cup finely grated Parmesan cheese
3 cups very coarse bread crumbs (Corn Flakes, I only use 1 cup, I find three is too much)
1. Cook pasta al dente according to package instructions.
2. In a saucepan, melt butter. Whisk in the flour and cook together for 1 minute. Add salt, pepper, nutmeg, and milk. Simmer till thick. Whisk in cheeses.
3. Mix sauce with pasta. Put into baking dish. Toss bread crumbs with 2 Tbsps melted butter. Put atop the pasta mixture. Garnish with a little chopped parsley.
4. Bake at 375 for 20-25 minutes.
(Add ham if you want. You don’t’ need the bread crumbs as topping).
Spaghetti with Meat Sauce October 29, 2012
My sister made this amazing spaghetti and meat sauce for tonight’s dinner. We all loved it; however, I was not a big fan of the mushrooms.) This is a great dish and it is filling. If you want less spice, reduce the red pepper flakes. I thought tomato sauce was hard to make, but this sauce is easy.
(To make this dish gluten free, use gluten free pasta)
Spaghetti with Tomato-Meat Sauce
2 tsps olive oil
1 large uncooked onion, chopped, (or onion flakes)
1 medium uncooked carrot, finely chopped
1 cup mushrooms
3 cloves garlic, minced
1 pound uncooked 93% lean ground beef
1, 28 oz canned crushed tomatoes, in tomato puree
1/4 tsp salt
1/4 tsp red pepper flakes, crushed (you can put less in for less spice)
1/4 tsp dried basil
3 cups cooked whole-wheat spaghetti, kept hot (gluten free pasta)
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, carrot and garlic. Cook, stirring frequently, until onion is translucent, about 6 minutes.
2. Add ground beef to skillet. Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
3. Stir in tomatoes and tomato puree, salt, red pepper flakes and basil; bring to a boil. Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.
Add a delicious Parmesan-infused crumb topping to spaghetti recipes:
Heat 1 teaspoon of olive oil in a small nonstick skillet. Add 1/3 cup of coarse whole-wheat bread crumbs. Cook on high heat for 1 minute, shaking skillet constantly, until crumbs are aromatic and slightly browned.
Sprinkle with 1 tablespoon of grated Parmesan cheese and shake well to coat. Remove from heat and sprinkle 1 tablespoon of crumbs over each dish just before serving.
Baked Ziti October 7, 2012
We love Italian food in our family. I have always wanted to make some of the dishes you find at Italian restaurants, however, the recipe for baked ziti always sounded really intimidating. That changed when my sister found this simple recipe for baked ziti. She made it for tonight’s dinner. Best of all, this recipe is a healthy version and it tastes great. If you want to make a great pasta dish, try this one, it’s not scary.
(To make it gluten free, use gluten free pasta. Add cooked chicken, or, buy a rotisserie chicken from the grocery store. Take the skin off the chicken and shred before adding into the ziti.)
1 pound uncooked pasta (rigatoni, penne, or gluten free pasta)
¾ pound part skim ricotta cheese (one small container)
¼ tsp crushed red pepper flakes
¼ cup grated parmesan cheese, divided
4 cups store bought marinara sauce, divided
½ cup shredded part skim mozzarella cheese (half a bag)
1/4 cup basil
Cooked chicken, optional
Preheat oven to 350 degrees.
Coat the bottom and sides of lasagna pan with cooking spray. Cook pasta according to package directions. Rinse with cool water and drain.
While pasta cooks; in a medium bowl, combine ricotta cheese, red pepper flakes, 3 Tbsps parmesan cheese, and 1/3 cup marinara sauce.
To assemble ziti:
Spoon ½ cup of the sauce on bottom of prepared pan.
Top with half of pasta in an even layer.
Evenly spread pasta with ricotta mixture and cover with half of the remaining sauce.
Top with remaining pasta and spoon remaining sauce over the top.
Sprinkle with mozzarella cheese and remaining Tbsp of parmesan.
Bake until cheese is melted and is browned. About 20 to 30 minutes.
Allow Ziti to sit for 10 to 15 minutes before serving.