Macaroni and Cheese GF and low fat

 Macaroni and Cheese Update

 

Makes 8 portions

3 cups Chicken Stock

3 Yukon potatoes about 1 cup sliced
1 cup Parsnip 

1 cup chopped cauliflower
1 medium Spanish onion
6 cloves garlic

4 oz fat free cream cheese

8 oz 2 % sharp cheddar cheese
8 oz fat free sharp cheddar cheese

2 teaspoon Dijon mustard

1 cup non fat milk

1 tablespoon Annato oil food color

1 teaspoon Salt
½ teaspoon tobasco or other hot sauce

8 oz dry weight  Quinoa and Corn Noodles, cooked in 2 quarts boiling water, then shocked. 

1. Simmer potatoes , onions and garlic in chicken stock till tender. 

2. Simmer cauliflower till tender 

3. Puree all in food processor till very smooth and shiny 

4. Put the new sauce in double boiler, add the softened cream cheese and stir till smooth.
5, Add the cheddar cheeses and stir till smooth. 

6. Add the remaining ingredients and stir till smooth 

Adjust seasoning 

Blend with the noodles. 

Chicken Wrap

I some colorful veg in the chicken wrap to give it more
color and look and give a square vitamin / nutrient mix 

I used a mandoline to create really thin and strip cut veg 

We used a the Ole brand of high fiber low carb
tortilla. It is a bit higher in fat but way more flexible 

Laughing Cow Swiss Cheese, arugula, carrot, cuke, tomato, avacado 

Feb 5, 2013 , Stuffed French Toast Development

Stuffed French Toast Development 

click to go to report 

Feb 1st Menu Development Results

The Pork Rice Bowl 

Here is what we came up with. Shredded Pork Loin, with Tri colored beans, tomato, Roasted corn, and roasted peppers. Chipotle cream made from non fat Greek yogurt and sour cream.
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Tried soaking the  rice pasta  in chicken stock to get a tender noodle without it splitting up. 

This is working so far. I baked it with cheese sauce and my wife liked it. Will make another batch tomorrow. 

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Steak and Eggs with Yukon Home Fries
Tri Tip steak worked well, I used a metal ring mold to press the hash browns in I took this from another restaurant that folks were impressed by this look. The Trip Tip had a coffee, rub that had some low salt and fresh cracked pepper style seasoning with a bit of palm sugar.
When micowaved for 1.30 min it was medium wellish but still very tender and good flavor. 

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French Toast 

Working on the new style of  French Toast that is modeled after a breakfast strata.  I first baked some Gluten Free Bread.
Found a wonderful 8 page guide on  GF bread baking tips 

                                           

The  crust is cut off and then layered in a baking dish with the ricotta filling  and then we pour in 2 cups of the 5:1 eggs that are seasoned with cinnamon and ground vanilla. This is a lot of eggs more than is used on your normal french toast. This then sits overnight so it will soak up the eggs totally. Then it will be baked. We can then cut it into servings that I think will micro beautifully. 

More to come tomorrow. 

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2 new Dinner dishes. 

To replace the chili and the pork bowl for dinner, we are thinking of a Rosemary baked  Chicken breast with roasted root vegetables and Blackened  Mahi Mahi, with our Hollandaise style sauce.