Stovetop Macaroni and Cheese

As I mom, I know how nice it is to have boxed meals on hand that are easy to make but I also know how much I care about the food I let my little one eat.  I was very happy when I came across this recipe for home made stove top mac and cheese.  It honestly doesn't take too much longer than making a box of the blue stuff and I know how to pronounce everything that goes into it.
I will often put in some frozen vegetables in with the pasta.  You can also get creative with the different types of cheeses you use.

Stovetop Macaroni and Cheese

2 cups pasta, any shape

1 1/2 cups milk

2 tbsp flour

2 cups grated cheese

1/4 tsp mustard or onion powder

salt and pepper to taste

1. Cook the pasta to your desired tenderness and drain.
2. While the pasta is cooking, heat 1 cup of milk over medium heat.  Whisk together the rest of the milk with the flour and mustard/onion powder.  As the milk starts to steam stir in the milk mixture and allow it to thicken.
3. Reduce the heat to low and stir in the cheese.
4. When the sauce and pasta are ready combine them in one pot.  Stir to make sure the sauce coats the pasta before serving it. 

Pumpkin Ravioli Filling

I really enjoy learning how to make favourite recipes from family and friends who have made them for years.  I find this way you can learn so much more than just following a recipe from a cook book and you will always get to keep the memory as well.  Not too long ago we had a very good friend staying with us and I asked him if he would mind showing us how to make ravioli.  We have made it in the past and done an alright job but I thought we might get a few tips from someone who has been making it all his life.  

This is the recipe we used for the stuffing and it is so delicious.  All we served the pasta with was some toasted walnuts, melted butter and some fresh parmesan cheese.

Pumpkin Ravioli 

Filling

1 small sugar pumpkin (about 2 lbs in the shell)

1 1/2 cups crushed amaretti biscuits

2 eggs

3/4 cup freshly grated parmesan cheese

pinch of nutmeg

salt and pepper to taste

plain bread crumbs, as needed

Pasta

1 egg, beaten

1 cup flour

1/2 tsp salt

2 tbsp water

1. Remove the seeds from the pumpkin and slice it into quarters.  Place the quarters in a covered casserole dish and bake for 45 minutes at 375.  
2. Once the pumpkin has cooled remove the skin and puree the flesh.
3. Combine the pumpkin puree, amaretti biscuits, eggs, parmesan and nutmeg.  Season with salt an pepper.  If the mixture is too wet, add some bread crumbs (the mixture should be about the not much moister than cookie dough).
4. In a medium sized bowl combine the flour and salt.  Make a well in the flour and add the egg.  Mix the dough with your hands and add water as needed but you should form a stiff dough.
5. Kneed the dough on a floured surface for 3-4 minutes before rolling the dough.
6. Using a pasta machine, roll the pasta into sheets.  Start by using the thickest setting and progress to the thinner settings.
7. Place  a tablespoon full of the filling about every 2 1/2 inches in rows 2 inches apart on the pasta sheets.  Cover with another sheet of pasta and press down gently between the filling.
8. Use a pastry wheel to cut the pasta into rectangles with the filling in the centres.  Place the ravioli on a lightly floured surface and allow to dry for at least 30 minutes (make sure to turn them so they dry on both sides).
9. Bring a large pan of water to boil and drop the ravioli in the boiling water, stirring them to prevent them from sticking together.  It should take 4-5 minutes for them to be ready.

Apple Mustard Vinaigrette

I love making different vinaigrettes for salads and I have decided it is time I share some of my favourites.  I must confess usually eyeball the ingredients so these may not be the exact amounts but I will taste and adjust accordingly before using it.
I find this vinaigrette goes well with a green salad with some candied nuts and blue cheese.

Apple Mustard Vinaigrette

2 tbsp cider vinegar or green apple balsamic vinegar

1 tbsp honey

1 small shallot, finely chopped

1 1/2 tsp dijon or whole grain mustard 

1/3 cup olive oil

salt and pepper to taste

Whisk the ingredients together and adjust accordingly before using on your salad.

Apple Mustard Chicken

This year we had a pretty good crop or apples to use up and so far we haven't had much luck keeping them over the winter.  We were having some good family friends coming over for dinner and I wanted to feature some of what we harvested this year.  I came across this recipe and thought it would be perfect for dinner.  It was simple to put together and I did the first steps before our guests arrived and cooked the chicken once they got to our house.  I served the chicken with roasted vegetables and a green salad.The result was wonderful!  The flavours went so well together and the chicken was nice and moist.
I made some extra and mixed it with pasta for dinner the next night.
I am sure this would work well with pork chops as well.

Apple Mustard Chicken

1 apple, cored and chopped

1 onion, diced

1/8 cup chopped prunes

4 chicken breasts

3 tbsp butter

1 cup chicken broth

2 tbsp whole grain mustard

1/4 cup cream

1. Melt the butter in a skillet on medium heat, add the apple and onion and cook until soft.
2. Add the chicken broth, prunes and mustard. Allow to simmer for a few minutes.
3. Reduce to low heat and add the chicken breasts.  Cover and poach until the chicken has cooked through (around 15 minutes).
4. Add the cream and allow to simmer until the sauce thickens.