Mac and Cheese

A couple weeks ago, both my boyfriend and I both had bronchitis. We were sick as hell and all of our communication was reduced to grunting and gesturing. Neither of us bathed for like three days. It was nice. Right before I got really sick, I realized we had no food in the house, so I bravely put on pants and went to the store to get essentials. I got like 10 cans of soup, a couple apples, and ingredients for Mac and Cheese.

Mac and cheese More cheese
I didn’t buy enough cheese, so I supplemented with some sliced muenster, which by some miracle, wasn’t already moldy.

I’ve mentioned it a few times, but my body doesn’t get along with dairy products super well. For that reason, I only ever use almond milk or coconut milk. But I can’t give up butter and cheese, even if it means that in addition to coughing up my lungs, I was crop dusting the hell out of my boyfriend for like three days. Cheese and butter are worth his suffering. I’m a true romantic.

Recipe adapted from food.com

Ingredients

8 oz pasta (I used penne but there’s nothing wrong with elbow macaroni)

½ stick of butter

¼ cup flour

Salt and Pepper

2 cups milk (I used unsweetened almond milk)

2 cups shredded cheese

Mac and Cheese Cheesy Sauce
When you are getting sick, you don’t bother to clean your stove top before taking pictures.

Directions

Cook pasta and drain.

Melt the butter and whisk in flour to make a rue. Let sit over medium heat for a couple minutes, add salt and pepper, then add milk and mix well. Slowly add cheese and mix until it is melted. Add pasta to sauce. Add more salt and pepper to taste.

Serve with salad if you feel like your body is begging for nutrients.

Mac and cheese plate
Salad and wine magically turn everything into a healthy meal, even if you’re lactose intolerant and just ate a pound of cheese

I regret that I don’t keep the ingredients for this recipe on hand, but whenever I make it, I have other regrets. Is this the circle of life?

Serafina

 

Leftover BBQ Stirfry 

Wow. Just, wow. The response to my last post about how Serafina and I became friends was overwhelming. I’m touched. We got emails upon emails requesting pictures of the vajazzle job, and while I would love to send out 40,000 pictures of Serafina’s nether region, I can’t, because Disney owns the rights to all that. I know what you’re thinking, and yes, we are total sellouts. 

Remember how I hate grating fresh ginger? Enter the ginger paste. Laziness in a tube. Can you tell I shop at Trader Joe’s? It’s because they pay me millions to do so, and their stuff is cheap. Not that I need to be frugal because, you know, I’m a millionaire.

This week’s recipe came about through a combination of boredom and weird cravings of something sweet and salty.  Normally,  I make this as a combination of two different leftovers. Leftover pulled BBQ chicken (which, here’s the recipe: like 4 chicken breasts, a bottle of BBQ sauce, a crockpot, and 6-8 hours) and leftover stir fry. At the time, I decided I didn’t want stir fry for a second night in a row, so I plopped some BBQ chicken on top of it, and I ended up loving it. 

You might think that white stuff is butter and be excited, like my husband was, but it’s cauliflower. Sorry to disappoint.

However, I did not do this recipe with chicken today, because I didn’t have chicken. I used tempeh. 

It still kind of looks like chicken, so it might be traumatizing for Serafina’s chickens to see it.



BBQ Tempeh Stir Fry 

Ingredients:

  • Toasted sesame oil (or extra virgin olive oil) 
  • 1/2 TBSP Ginger paste
  • 3 TBSP soy sauce (or coconut aminos)  
  • 2 cloves garlic, minced 
  • 2-3 cups frozen veggies (can be a mix or I recommend peas, corn, and edamame) 
  • ~4 cups cooked brown rice 
  • 1 TBSP rice vinegar 
  • 1 package tempeh (or pulled chicken, or, if you’re Serafina and have a soy aversion, use steamed or roasted cauliflower) 
  • ~1 cup BBQ sauce 



Directions:

Cut the tempeh into bit sized cubes and marinate with the BBQ for at least 15 mins or you can forget about it and do it overnight. Heat oil in a pan (or wok, preferably) to medium low heat and add the garlic. Don’t burn it or toast it. The garlic should not brown, or you’ll lose flavor. Add the ginger paste. 

Add the rice and soy sauce and increase heat to medium high. Add the veggies and cook until heated through. Finally, add the vinegar. 

While you’re doing all this, also have another pan heated to medium high and try and brown the tempeh, but not to the point the sauce is totally gone. Just make sure it’s heated through. I’ll feel slight guilt if everyone’s food is all cold. 
Dish yourself some stir fry and add the tempeh on top. It’s good, I promise. 

Drink lots of water because this dish is not only salty in taste, but in attitude as well.

Namaste and eat this,

Mary Ellen