Monday, March 9, 2009

Cheese, Pasta, Lentils, Wine - Perfect!

Friday evening, I had another Vegetarian Times win. In the latest issue, they have a whole thing on cheesy dishes redone healthy. 2 weeks ago for lunches, The Pedant and I made their enchiladas - their secret was fat free cottage cheese rinsed and drained so it resembled cheese curds. It was a fantastic dish. (Also, we added more salsa verde because we can take the spice.) They also have a baked macaroni and cheese which I made for dinner Friday (and we've been subsequently eating it all weekend). It was very tasty - made with a roux and skim milk and only 1 cup of cheese for a pound of pasta. Their secret was panko to give it a crisp top. If, nay - WHEN!, I make it again, I would actually use a dash bit less panko. It was almost to crumby. I would probably add the 2 tablespoons of Parmesan cheese that's put into the cheese sauce on top to create a decadent cheesy crust with the panko. (Also, I would take it out of the oven when it says to, not leaving it in for an extra 5 minutes - the bottom was a little browner than needed.)

Dinner last night was from our new favorite salad book. It was a lentil salad with cucumber, onions, celery and parsley with a lemon/red wine vinaigrette. It was really tasty. Simple and delicious. We added some spinach artichoke poppers and chocolate for dessert, plus a glass of Virgina Rose wine. Perfect Sunday dinner.

No comments: