Veggie Icognito, Vol. 1: Butternut Squash Mac and Cheese

(or, how I almost learned to like Rachael Ray)

I had heard about this mystical macaroni and cheese using squash, and after searching high and low for a blessedly uncomplicated recipe (I mean, it's mac and cheese, Martha.), I decided to give Rachael Ray's version a go. And it ROCKED. Of course it tastes a little different than the decadent, dairy-laden original -- but not by much. Frankly, the ways this dish differs, in my opinion, makes it better. I could eat a whole plate, and not feel greasy or ill an hour later.

Butternut Squash Mac and Cheese
(recipe courtesy of Rachael Ray, edited to reflect my slight alterations)

Ingredients
1 pound macaroni, penne, or spiral pasta
1 T. extra-virgin olive oil
2 T. butter
1/2 medium onion
1 T. dried thyme
3 T. whole wheat flour
2 c. chicken stock
1 (10-oz) box frozen cooked butternut squash, defrosted
3/4 c. whole milk or unsweetened soy milk
1 (8 oz) bag of shredded sharp Cheddar cheese
1/2 c. Parmesan-Reggiano
1/4 t. ground nutmeg
Salt and pepper to taste

Directions
Cook pasta in salted water until it is al dente.

While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand-held grater or Microplane. Cook the grated onion and thyme in the butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in milk and bring sauce to a bubble. Stir in cheeses in a figure-8 motion and season the completed sauce with nutmeg, salt and pepper. Taste to adjust flavor.

Drain cooked pasta well and combine with sauce. Serve it straight out of the pot, or pour mac and cheese into a casserole dish, top with breadcrumbs and bake in a 350 degree oven until breadcrumbs are toasted.

Of course, after this victorious attempt, I decided I had perhaps underestimated Ms. Ray and tested some of her other culinary potions. Sadly, few have been anywhere near as good. I did have some luck with her Eggplant Marinara, which will be included in an upcoming post, but it needed some bold adjustments. Her manner is efficient, but in some ways, it can leave the dish lacking. So much for "Yumm-O."

Creole Beans and Rice

A long time ago, in a rental house far, far in south county St. Louis... this was my favorite dish my mom used to make. So we will start here. The Star Wars reference is not just a play at irony, either... on Valentine's Day 1983, we received a magical transmission called "cable" for the first time. On that fateful evening, during our 30-day trial subscription to HBO, the first thing I watched was "Star Wars." And my mother made this for dinner.

Creole Beans and Rice

1 lb. sausage, cooked and drained
1 c. uncooked rice
3 1/2 c. tomato juice
2 T. dehydrated onion
1 15.5-oz can kidney beans, drained and rinsed
Parmesan cheese to taste

Rinse and drain beans; set aside. Cook sausage thoroughly; drain excess fat. Add rice, dehydrated onion and tomato juice, and bring to a rapid boil. Lower heat, cover. Cook about 30 minutes, until rice is tender. Add beans, toss lightly, simmer until warmed through. Serve topped with Parmesan cheese.

As necessity breeds invention, I made this once with no tomato juice on hand. I used a can of Italian diced tomatoes, 1 cup crushed tomato or tomato sauce, and balanced it out with water. It ended up adding some flavorful tomato notes, without compromising the original recipe.

If you can find farm-fresh, happy-pig sausage, then more karma to you. But in the likelihood that you don't have access to the prime goods, I have determined Bob Evans sausage to be the best substitute.

Lastly, I love brown rice, but it does not cook properly in this recipe. Either try soaking it first, while you cook the sausage, or just learn to enjoy a slightly nutty, crunchy texture in the dish. Nutrition Facts 8 Servings Amount Per Serving Calories 222.6 Total Fat 4.7 g Saturated Fat 1.6 g Polyunsaturated Fat 0.6 g Monounsaturated Fat 1.9 g Cholesterol 18.4 mg Sodium 341.3 mg Potassium 534.4 mg Total Carbohydrate 34.6 g Dietary Fiber 5.8 g Sugars 0.0 g Protein 6.3 g Vitamin A 13.9 % Vitamin B-12 1.8 % Vitamin B-6 13.8 % Vitamin C 16.5 % Vitamin D 0.0 % Vitamin E 3.2 % Calcium 5.9 % Copper 16.5 % Folate 24.1 % Iron 18.1 % Magnesium 11.7 % Manganese 28.7 % Niacin 16.3 % Pantothenic Acid 7.0 % Phosphorus 15.6 % Riboflavin 9.2 % Selenium 16.7 % Thiamin 27.0 % Zinc 9.7 % *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

She who holdeth the name...

I created this blog some years ago, and then promptly did nothing with it. I consider myself fortunate that Blogger even allowed it to continue to exist, peacefully unawares in blogblivion. Yet, since I have found several other books and blogs that incorporate the phrase "Kitchen Grimoire," I feel responsible to actually utilize the blog name that I so fortuitously procured.

You see, it was supposed to be a work in progress. Instead, I turned out to be the work in progress. (More on that later. Maybe.) And yet. Even still. I have accumulated numerous recipes that I wish to record for their own posterity, and for the ravenous culinary alchemists -- like myself -- who doggedly scan the vast Internets searching not only for an interesting recipe, but one that works.

Each of the recipes I am ascribing to this virtual tome is one that I have tried and found to be true. They vary in healthiness or dietary leanings. They range from valuable little online finds, to recipes I learned from my mother growing up. I will certainly reference the rightful authors when appropriate, but each recipe has been tinkered with according to my own tastes.

Perhaps one day I will index them into navigable categories! But until that fateful, and unlikely day, I will leave it to the capable folk who can maneuver a search engine.

Welcome, you valiant mavens who find this blog. I hope it serves you well, and blesses your table with delicious abandon.

-- Edesia Pickle