Tonight’s meal was pretty simple to make. I learned about “green macaroni” from my mom and have loved it ever since she first made it. It’s a good way to liven up an otherwise sad boxed macaroni dish and an easy way to get your dose of broccoli without any pain or suffering involved!Green Macaroni Total time: 30 minutes Feeds: 4 adults Ingredients 1 box macaroni and cheese 2 tbsp olive oil 1/2 onion 1 large head of broccoli (~1.5 cups) 1/4 cup whipping cream 1/4 cup water 1 cup milk 1 tsp salt
Simple steps below:
1. Cook the box of macaroni and cheese according to instructions (add cheese sauce pack and everything). Cover and place to the side.
2. Heat oil in a pan. Add onions and cook for 4-5 minutes or until clear.
3. Add broccoli, whipping cream, and water. Cook for 5-8 minutes, until broccoli has turned dark green but still maintains a slight crunch. Don’t want to overcook it and lose all the nutrients!
4. Turn off heat. Slide mixture off of pan and into a blender. Add 1/2 cup milk and blend. There will be some resistance because of the broccoli. Add another 1/2 cup milk and blend again. If you have reached the creamy consistency you desire, stop here. Otherwise add more milk and keep blending until you get a nice, creamy sauce that’s not too thick or too thin.
5. Add salt to broccoli sauce.
6. Mix broccoli sauce into macaroni and cheese. Serve.
Vegetable side dish: Rinse frozen corn and mixed veggies in a bowl. Cook in a pan for 8-10 minutes on medium heat, adding 1/4 cup whipping cream to give it a bit of flavor.
Now, on to dessert!
Blueberry Sour Cream Muffins- A Martha Stewart Classic
These mouth-watering muffins are far from low-fat, but oh my god are they ever scrumptious! Remember that scene in Julie and Julia when her husband gets one taste of the chocolate cake she made and then practically smears a piece of the cake over his face as he’s eating it? Yes, kind of a gross image, but these muffins are successful at inducing a similar reaction. Granted there is none of that chocolately goodness, but they are so tender and buttery that you are guaranteed to go crazy over them! The blueberries add a nice fruity flavor, but if you are not a fan, try using cranberries. As for me, though, in the summertime I can sit on the porch with a bowl of blueberries in my lap and eat them by the handful! Blueberries are high in antioxidants, chock full of Vitamin C, and have a low-glycemic index- what’s there not to love? So as to not mislead you with that line, let me remind you that the blueberries in this recipe are incorporated into a buttery, sugary muffin that is far from low on the glycemic index. Hey, we all have to indulge sometimes, right? I did not stick to the recipe completely because I used 3/4 cup sugar instead of 1 cup. The muffins turned out just fine without that extra 1/4 cup sugar. I also skipped the sanding sugar. I did, however, stick to the 1 cup of butter for the 12 muffins. If that sounds like a lot to you, just think about that “mystery muffin” you get from your local bakery or supermarket and how much butter is hiding in that! Plenty more, by my guess! At least here we are using fresh ingredients, staying mindful of the amount of sugar we add, and using sour cream to make the muffins moist and flavorful!
[This recipe is from The Sono Baking Company Cookbook, and is said to have been developed in Martha Stewart's kitchen in Seal Harbor, Maine. This is really a wonderful cookbook for bakers; it is full of a variety of amazing goodies.]Blueberry Sour Cream Muffins Ingredients 2 cups plus 1 tablespoon all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups fresh or frozen (unthawed) blueberries 1/2 cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 1 teaspoon coarse salt (or sea salt) 2 large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract Grated zest of 1 lemon 1/2 cup sour cream Coarse sanding sugar, for finishing
Instructions (as stated in recipe from the book)
1. Set the oven rack in the middle position. Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray, or generously butter with softened butter; set aside.
2. In a medium bowl, whisk together the 2 cups of flour, the baking powder, and baking soda; set aside. Toss the blueberries in a sieve with the remaining 1 tablespoon flour; set aside.
3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, 3-4 minutes, scraping down the sides of the bowl halfway through. Add the eggs one at a time, beating after each addition. Beat in the vanilla and lemon zest.
4. With the mixture on low speed, add the dry ingredients, beating just until the flour is absorbed. Add the sour cream, beating until combined. Gently fold in the blueberries with a rubber spatula.
5. Use a 2-inch (1/4 cup) ice cream scoop to divide the batter evenly among the preparing muffin cups. Sprinkle with the sanding sugar.
6. Bake, rotating the pan about two-thirds the way through the baking time, until the tops of the muffins spring back when touched a cake tester inserted in the center of a muffin comes out clean, 20-25 minutes.
7. Transfer the pan to a wire rack to cool for 10 minutes. Use an offset spatula or table knife to gently lift and turn the muffins on their sides the muffin cups. Let cool completely in the pan.
Few pics below…