The munchkins here at Crowded Earth Kitchen recently finished reading The Adventures of Tom Sawyer. Whenever they reach the end of a classic bedtime story such as this, we try to do something fun in keeping with the theme Continue reading
Yellow summer squash have taken over my garden – what a delightful problem! Alas, yellow summer squash doesn’t seem to freeze as well as zucchini. We need to enjoy these sunny little veggies fresh, or cook them into something delightful before freezing. This recipe for Summer Squash Fritters accomplishes both – you can enjoy these as Continue reading
So, the fam asked for pancakes for dinner. I don’t mind making pancakes, but have you ever seen the number of pancakes that a table full of hungry kids can work their way through? It takes time to make pancakes for this bunch!
What about Dutch Babies? The pancakes, not the people. 🙂
As I started Continue reading
This tasty weeknight supper is easy enough for children to prepare, and they’ll feel proud to serve the family! Cheesy Tuna Casserole is not a “from scratch” recipe, but then, not every meal needs to be. By starting with an ingredient familiar to children everywhere – boxed shells and cheese – you’re more likely to have cooperation from even the fussiest of pint-size diners. The added vegetables and protein aren’t so… suspicious… when the noodles and cheese are already a sure hit.
As long as an adult handles the boiling water and oven transfer, the kids can do the rest. Sit back and let them cook you dinner for a change!
Ingredients (Serves 6; recipe can be easily cut in half) Continue reading
Mac ‘n Cheese is the ultimate Midwestern American comfort food. If you’ve been following Crowded Earth Kitchen for a while, you know that we have a big old foodie crush on Paris… but not even Paris does Mac ‘n Cheese as well as the American Midwest. We’ve been experimenting with recipes for Ultimate Mac ‘n Cheese for a while, working to create a recipe that just simply doesn’t need to be improved any further. This is it. Enjoy!
1 1/2 cups chicken stock
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/3 cup light cottage cheese
1/4 cup light sour cream
1/2 teaspoon sweet curry powder
1/4 cup shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper
1 pound box of medium shells or macaroni noodles
Step 1) Pour chicken stock into a large saute pan and boil for 10 minutes or until reduced until only about 1/2 cup of liquid remains. Remove from heat and allow to cool for a few minutes.
Step 2) Add shells or macaroni to a large pot of boiling water. Cook until al dente, or just a bit chewy – don’t overcook! Drain when al dente is reached.
Step 3) While pasta is cooking, add mild cheddar, Monterey Jack, and sharp cheddar cheeses to the saute pan with the reduced chicken stock. Heat on a low setting, stirring constantly, until cheese is melted.
Step 4) After shells or macaroni are cooked and drained, add the cottage cheese, sour cream, and curry powder to the melted cheese mixture. Stir over low heat until thoroughly blended.
Step 5) Combine the cooked, drained noodles and the cheese mixture. Stir until noodles are evenly coated, and transfer the mixture to a greased deep dish pie plate or casserole dish. Sprinkle with shredded Parmesan cheese and freshly ground black pepper.
Step 6) Cover with foil and bake your Ultimate Mac ‘n Cheese in a preheated 325 degree oven for 30 minutes. Serve immediately with a fresh green salad.
If you’ve never sampled polenta, you don’t know what you’re missing! Continue reading