I made this awesome macaroni and cheese the other night.   The original recipe appears on pg 136 of the Beekman 1802 Heirloom Cookbook.  It is a great cookbook if you can get your hands on it.

My Version

3/4 pound kale, stems cut from leaves

8oz egg noodles (I don’t like elbow macaroni)

3 tbsp olive oil

4 garlic cloves, minced

8oz pkg of fresh cremini, oyster & portabello mushrooms, halved and thinly sliced (available in Wegmans produce)

1/4 tsp dried thyme

1/4 tsp rubbed sage

1/4c. all-purpose flour

2 c. milk

1 1/2 tsp sweet smoked paprika

1 tsp. salt

6oz shredded cheddar cheese

60z asiago cheese (I bought a chunk and broke it apart)

2 tbsp  butter

1/2 c. Italian seasoned bread crumbs

In a large pot of  boiling salted water, cook the kale for 5 minutes.  With a slotted spoon, transfer the kale to a colander (keep the pot of cooking water at a boil).  Run the kale under cold water to stop the cooking and then drain and squeeze out any liquid.  Coarsely chop.

Add the egg noodles to the boiling kale-cooking water and cook according to package directions.  Drain.

Coarsely chop the mushrooms.

Preheat the oven to 350 degrees.

In a 5-quart Dutch oven or other large, heavy bottomed pot, heat the oil over medium heat.  Add the garlic and cook, stirring frequently, until tender.  Add the mushrooms, thyme, and sage and cook, stirring occasionally, until the mushrooms have wilted and released their juices, about 5 minutes.

Stir in flour and cook for 2 minutes.  Add milk, paprika, and salt and cook, stirring occasionally, until the mixture has thickened, about 5 minutes.  Remove from the heat and stir in the cheese until melted.  Add the noodles and kale and toss to coat.

Transfer the mixture to a 9×13-inch glass baking dish.

In a small skillet, melt the butter over medium heat.  Add the bread crumbs and toss to coat.  Scatter the bread crumbs over the mac and cheese.  Bake for 30 minutes, or until the sauce is bubbling and the top is crunchy and golden brown.




So last week I got some Italian Flat beans in my CSA distribution.  I started nosing around my cook books and on the internet to find a recipe, but I didn’t find any that made me feel like trying them without tweaking them.  So, I came up with my own, which I was told tonight was a keeper.  🙂

3/4 lb Italian flat beans – ends snapped off and beans cut in two

2 red bell peppers, chopped

1 clove of garlic, minced

balsamic vinegar

pine nuts

extra virgin olive oil


Steam the beans for 8 minutes.  While the beans are steaming cook up the bell peppers in the extra virgin olive oil (once around in the pan) for about 2 minutes.  Add minced garlic and sautee for another minute.   Put into a bowl and set aside.

Once the beans are done, mix into pepper and garlic combination.  Mix well.  Add balsamic vinegar (eveball it to an amount you would like) and a handful of pine nuts.  Mix well again and serve.

Easy and yummy!!!

I really have to start thinking up some snazzy names for my recipes.

This week my booty from Canticle Farms was red leaf lettuce, green lettuce, spinach, carrots, Swiss Chard, and bok choy.  So I have a lot of yummy veggies to work with this week.

Swiss Chard

Bok Choy

Today Mom acted as my sous chef.  I was trying to decide all day at work what I was going to do, and finally around four I had my final idea written down.  I called my sous chef and asked her to have everything measured and chopped when I got home.

Here is what you need:

  • Either a box or a cup of couscous.  (I didn’t make this decision until the last minute – I went with the box)

  • 2 1/4c. Swiss Chard, diced – stems separated from the leaves.

  • 1 1/2c. Bok Choy, diced

  • 1 c. carrots, finely chopped

  • 2-3 cloves garlic, put through a garlic press or minced

(I love my garlic press!)

  • 3/4 c. onion, finely chopped

  • 1 tsp. dried basil (you could probably use fresh, but all I had was dried)
  • extra virgin olive oil

Follow the directions on the container to make the couscous. (I used a Parmesan flavored couscous, but I think the plain would have been fine also.)

Go four times around the frying pan with the extra virgin olive oil.  Heat evoo and saute onion and garlic until the onions are clear. (I had my flame set at 7 for this step.)

My garlic press in action!


Sauteing onion & garlic in evoo.

Lower flame to 5.  Add chard stems, carrots, and basil.  Cover and allow to cook for about five minutes.  (Keep an eye on it because the carrots can start to catch on.)

Lower flame to 3.  Add chard and bok choy.  Cook covered until the greens start to wilt.

Fluff up your couscous.

Combine couscous with vegetable mixture.


(Take that Michelle Obama and the food plate!)

The recipe ultimately made enough for 4-5 people as a side dish (we have left overs).

This week when I picked up my CSA distribution, I brought home lettuce, spinach, carrots, Swiss chard, and mixed greens.

I found a recipe for Steak Diane Stir-Fry at About.com under “Busy Cooks”.  Having just attended a dinner for volunteers on Monday where Steak Diane was one of the choices (I did not get it), I was intrigued by the recipe.  (I also like Google’s new feature when you search for a recipe where you can click on the ingredients you are looking for.) You can check the link above to see the original recipe.  Below is my take on it.  I made it for 2 people.

  • 6 oz steak
  • salt
  • pepper
  • extra virgin olive oil
  • 1 onion, thinly sliced
  • about 3 mushrooms
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon Weber’s horseradish mustard
  • 2 tablespoons lemon juice
  • 1 cup veggie broth
  • 2 tablespoons cornstarch
  • 2 tablespoons chopped fresh cilantro
  • 1 carrot
  • 3 stalks of Swiss chard
  • fresh garlic

I decided to chop up everything first, so I could move quickly when I started cooking.

First, I trimmed all the fat off of the steak and cut it into slices.  I put a little pepper and salt on the pieces and set aside.

(Yes, I like my pepper.  Also, I use paper plates.)

Then I chopped up an onion and a clove of fresh garlic.  I put this on one plate.

Next, I sliced up mushrooms, carrot, and the stalks of the Swiss Chard and put them in a dish.

Finally, I chopped up the leaves of the Swiss Chard.

I mixed the Worcestershire sauce, mustard, lemon juice, broth, cornstarch, and cilantro together and set aside.

I hit the frying pan three times around with the extra virgin olive oil and turned the flame on high.  I put the slices of steak in.  I flipped over until each side had a nice “crust.”  When the pieces were seared on all sides, I pulled it out of the pan and set aside.

Next, I added the onion and garlic to the pan.  I turned the heat on the flame down from 10 to 8.  I kept stirring the onions and garlic until they were a golden brown.

Next, I added the mushrooms, carrots, and Swiss Chard stalks.  I mixed these into the onion garlic mixture and stirred until the carrots and mushrooms started to look cooked, but not mushy.

(The steak & onions were spitting a bit, so I didn’t take a picture.)

I added the Swiss Chard leaves to the mixture along with the broth mix.

I stirred this around until the leaves started to cook down.  Then I added the steak back in.

I let that cook in the pan, stirring constantly (if you don’t the cornstarch starts to stick to the pan) for about 3 minutes.

I had been cooking rice during this time also.  I put some rice on each of our plates and covered with the Steak Diane mixture.


We both enjoyed this quite a bit.  Just a note – it does have a little kick with the horseradish mustard and Worcestershire sauce, so if you are sensitive to something like that, you may want to use plain (yuck) mustard.  (I am from Buffalo – the only type of mustard for me is Webers!)