Sometimes, you need comfort food. Last week was one of the worst weeks we’ve had in a long time. Some of things involved were about 30 pounds of cat poop/vomit, arguments at work, disappointments in people/circumstances, and just plain old emotional exhaustion. Yep, it’s time for macaroni and cheese. I have a confession, my favorite macaroni and cheese recipe is actually Velveeta Shells and Cheese, yes from a box. I know, I know, Velveeta isn’t even real cheese! Believe me, I’ve said it myself many times. But that’s what I had as a kid, it’s what we kids considered “gourmet” mac and cheese. Of course with tuna and peas which my mom always added to give it some nutritional value. It’s the taste and texture I’ve been trained to associate with macaroni and cheese. But this recipe is a good substitute, and much better for you. That’s right, a healthy macaroni and cheese recipe. The best part about it, is it only takes about 20 minutes to make!
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Eric and I got a mini vacation Sunday afternoon through Monday evening at a cottage his parents are renting for the week at the beach. Eric’s parents were driving all the way to Oregon before going to the cottage so his dad could buy a grill. We were heading straight to the cottage after church, so we offered to make dinner for the four of us. Finally, it was my chance to make the amazing blueberry and corn salad that I’ve been dying to create since first trying it at Foodportunity.
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This is another scheduled post, as Eric and I are at the beach with his parents until tonight. But I’ve been so excited to share these with you that I’m writing the post a week in advance. We’ve been getting so many tomatoes with our CSA lately. Some big red ones, and tons of little cherry tomatoes, especially yellow ones. Eric and I really love sun dried tomatoes, but they can be SO expensive. I decided that I would try slow roasting some tomatoes to make our own. It was one of my greatest cooking successes ever!!!!!!
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Would you ever have thought of putting blueberries in coleslaw? I’m not sure I would have, just like I wouldn’t have thought of a blueberry corn salad until I saw it at Foodportunity and now HAVE to make it. Even before I went to Canterberry Farms, I checked out their website and noticed several recipes using their blueberry vinegar. When I ended up buying the vinegar, I decided the first thing I would make was the coleslaw since I had half a red and half a green cabbage left from our CSA. The tarts I made mainly because I had 8 mini tart pans I got for $1.50 at a garage sale and was dying to use them.
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Blueberry week part 2 is a savory blueberry balsamic reduction that is amazing over salmon. The one side dish of our meal that didn’t have blueberries was our domino potato squares. Both of these dishes were a first time experiment and a lot of fun. Since this week is all about blueberries, you can find the potato recipe here, on page 2 Although I got some blueberry vinegar at Canterberry Farms, I decided to use some cheap balsamic vinegar since I’d be reducing it and thickening it so much.
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