servings: 6-8       prep time: 15 minutes       cook time: 20 minutes       total time: 35


1.5 lb elbow noodles
kosher salt
3 T butter
3 T all-purpose flour
3.5 c milk
1 lb sharp cheddar cheese (grated) – [i bought 2 6oz bags of murray’s mac & cheese which is a combination of a mix of nutty Gruyère, creamy Butterkase, and meaty Raclette cheeses]
1/2 c freshly grated parmesan cheese
freshly ground black pepper


  1. bring a large pot of water to a boil and season with salt. cook the noodles to al dente according to the package instructions. drain and set aside.
  2. in a large pot, melt the butter over medium heat. whisk in the flour and cook for 2-3 minutes until the flour start to take on color, stirring constantly. whisk in the milk, making sure to eliminate any lumps. cook for 5 minutes over low, stirring occasionally.
  3. stir in the cheese and adjust seasoning to taste. stir in noodles to coat completely.


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kiddie recipes

June 18, 2017

i forgot about these recipes because i had published them to a private blog, but i wanted to make it more accessible to myself (and others who are interested), so i decided to copy them here too.

i found this great recipe for homemade applesauce. in case the link isn’t working (or doesn’t work in the future), here it is:homemade-applesauce-3

homemade applesauce

prep time: 15 min.     cook time: 25 minutes     servings: 12

6 lbs. apples, peeled, cored, and cut into quarters
1 c apple juice or apple cider
juice of 1 lemon
1/2 c brown sugar, packed
1 tsp cinnamon, or more to taste
optional ingredients: nutmeg, allspice, butter


  1. combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. carefully puree in a food processor or blender until smooth. don’t worry if you think you’ve blended it too much; it will thicken in the refrigerator. what i usually do is pour half into the blender and puree until smooth. then the other half, i’ll blend it less, so it’s more chunky and then mix the smooth and chunky together.
  3. store in the fridge and serve !

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prep time: 20 minutes     bake time: 20-45 minutes      total: 40-65 minutes

3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
3 eggs
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes

for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)


  1. preheat oven to 375 degrees.
  2. in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
  3. in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
  4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
  5. stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
  6. bake for (45 minutes for 9×9 pan, 23 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.

for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.

sources (1 & 2)

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vietnamese spring rolls

March 18, 2014

makes 8 spring rolls       prep time: 30 mins       assembly time: 20 mins

2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
2 leaves lettuce (or romaine), chopped1 1/3 T chopped thai basil
other optional ingredients to add: carrots, bean sprouts, cucumbers, asparagus, shiitake mushrooms, green onions
3 T chopped fresh mint leaves
3 T chopped fresh cilantro

dipping sauce
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts


  1. bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
  2. fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
  3. in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. in another small bowl, mix the hoisin sauce and peanuts.
  5. serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.


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