...Specifically, mild horseradish-altered boxed mac and cheese, baked spicy sunflower carrots, and sauteed asparagus.
In times of quick fixes, I tend to have several boxes of Nature’s Promise White Shells Macaroni and Cheese in the pantry, and instead of the average college student fix up - stirring up the box’s contents as they are and eating it out of the pot (which happens often enough) - I did a more creative, well-rounded version. This allows for some more interesting flavors, while still keeping with the incredible simplicity of the course. I made this in the autumn, and I suppose it could be seen as a dressed up version of a school-time favorite.
I put the carrots on first, washed but unpeeled, and roughly chopped. I smulch them around on a baking tray with oil, sea salt, red pepper flakes, and sunflower seeds, and they turn out tender and savory with a nice, spiced nutty crunch.
Using extra virgin olive oil, crushed garlic cloves, and halved asparagus in a pan, I bring them to a vivid green, toss them about until they are slightly browned and savory, then add them to the plate with the carrots and horseradish mac and cheese.
* Do try the garlic from the asparagus pan! I always keep the cloves as part of the dish and enjoy the wonderful medicinal attributes of the herb. They smell and taste yummy all browned and soft, and they feel great on the system. In no way does the powdered garlic imitation stuff compare to the multi-beneficial properties of the real thing.
In times of quick fixes, I tend to have several boxes of Nature’s Promise White Shells Macaroni and Cheese in the pantry, and instead of the average college student fix up - stirring up the box’s contents as they are and eating it out of the pot (which happens often enough) - I did a more creative, well-rounded version. This allows for some more interesting flavors, while still keeping with the incredible simplicity of the course. I made this in the autumn, and I suppose it could be seen as a dressed up version of a school-time favorite.
I put the carrots on first, washed but unpeeled, and roughly chopped. I smulch them around on a baking tray with oil, sea salt, red pepper flakes, and sunflower seeds, and they turn out tender and savory with a nice, spiced nutty crunch.
Using extra virgin olive oil, crushed garlic cloves, and halved asparagus in a pan, I bring them to a vivid green, toss them about until they are slightly browned and savory, then add them to the plate with the carrots and horseradish mac and cheese.
* Do try the garlic from the asparagus pan! I always keep the cloves as part of the dish and enjoy the wonderful medicinal attributes of the herb. They smell and taste yummy all browned and soft, and they feel great on the system. In no way does the powdered garlic imitation stuff compare to the multi-beneficial properties of the real thing.
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| Caya 2011 |
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