In the store I found these new, nifty things in the Ziploc section called Zip n Steam which allow you to steam veggies in the microwave. My first thought was, “Great, a new way to create waste in our world.” My second thought was, “Well, it’s on sale.” They turned out to be amazing. With super instructions right on the bag, and the fastest cooking times, even we couldn’t mess things up. I highly recommend them!
- Zip n Steam Bags
- Green Beans
- Wash desired amount of green beans and cut off ends.
- Put green beans in Zip n Steam Bag. Add salt. Follow instructions on bag for microwaving times.
- Empty bag into serving bowl. Smoother in butter. Serve.
Orgasmic Mac ‘n’ Cheese
(based on the recipe from what we’re eating)
The hunt for a great Mac ‘n’ Cheese recipe was long and hard, but this one looked the best, hands down.
- 2 c Crimini Mushrooms, sliced
- 2 c Shitake Mushrooms, sliced
- 2 tbsp Bacon Grease
- 1 1/2 tbsp Sherry Vinegar
- 4 tbsp Butter
- 4 tbsp Flour
- 3 1/2 c Milk, warmed
- 4 oz Herb Chevre, crumbled
- 4 oz Sharp Cheddar, shredded
- 6 oz Parmigiano Reggiano, shredded, divided
- 1 tbsp Thyme, fresh, minced
- 2 tsp Rosemary, fresh, minced
- 1 tsp Sage, fresh, minced
- 1 tsp Crushed Red Pepper Flakes
- 3 tbsp White Truffle Oil
- 1 c Panko
- 12 oz Elbow Macaroni
Preheat oven to 400 degrees. Place a large pot of water over high heat and cover. Place a large saute pan with bacon grease over medium heat. Once the oil is hot, add the mushrooms to the pan and saute for 7-10 minutes or until the mushrooms are fully cooked and slightly caramelized. Toss or stir occasionally. Season with a pinch of kosher salt and black pepper then deglaze the pan with sherry vinegar. Allow all of the vinegar to cook out, then remove the mushrooms from the pan and set aside.
Melt the butter in a large sauce pan over medium heat. Once all the butter is melted and hot, whisk in flour. Cook the flour, whisking, for about 30 seconds. Add the thyme, rosemary, sage, and red pepper flakes. Continue stirring and allow the herbs to saute for about another 30 seconds. Slowly pour in the milk while whisking continuously, so the roux and milk incorporate smoothly and there are no lumps. Allow the bechamel to come to a simmer (it won’t gain it’s full thickness until it does), stirring occassionally.
While waiting for the sauce to come to a simmer start the pasta. Liberally salt the pot of boiling water, almost to the point it tastes like sea water. Add the pasta to the water and cook the pasta for a minute or two less than the suggested time on the box.
Once the bechamel has reached a simmer, stir in the chevre, cheddar, 3oz of parmigiano, and truffle oil until all the cheese has melted. Turn off the heat and and taste the sauce for seasoning levels. Season with salt and pepper as necessary. In small mixing bowl, mix together the panko and remaining 3oz of parmigiano reggiano.
Strain the pasta immediately once finished cooking. In a mixing bowl, toss the pasta, cheese sauce, and mushrooms together. Pour the macaroni and cheese into a deep glass or ceramic loaf pan and sprinkle the panko/parmigiano mixture evenly across the top. Bake the mac-n-cheese in the upper part of the oven for about 15 to 20 minutes or until the topping is golden and the cheese sauce is bubbly.