Recipes!

Lisa's Macaroni and Cheese with Tofu Sauce

Ingredients:
12oz Pasta Ronzoni Smart Taste Elbow
1 12oz block Tofu, soft
1/2 cup milk
2 tbsp Butter, unsalted
1 1/2 cup shredded Cheddar Cheese
1/4 cup Bread crumbs, seasoned
1 generous spray Pam Olive Oil spray
1 tsp Ground Mustard Powder
1/2 tsp Nutmeg
1/2 tsp Paprika
1/2 cup onion, diced (optional)
Nutritional Info

	Fat: 12.8g Carbohydrates: 37.9g Calories:306.5 Protein: 14.8g

Directions:
Cook your pasta until al dente. Meanwhile, puree your tofu in a blender or food processor with the milk.
Preheat oven to 400 degrees.
Drain your pasta.
Melt the 2 tbsp of butter in a large saucepan. Add the tofu and milk mixture and stir. Then add your cheese slowly, stirring. Add your spices and onion.
Add your macaroni, stir until well combined with cheese sauce.
Transfer to 9x13 baking dish. Top with bread crumbs and spray the top with the olive oil spray to help crisp the breadcrumbs.

Bake uncovered for 20-30 minutes
Serving Size: Makes 8 servings
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Caramelized Onion Quiche Recipe

Ingredients

• 1 frozen recipe pie dough
• 2 tablespoons olive oil
• 2-3 large red onions (about one pound total) thin sliced.
• Salt and freshly ground pepper
• 1 teaspoon balsamic vinegar
• 1/2 cup milk
• 1/2 cup heavy cream or half and half
• 2 large eggs
• 1 egg yolk
• Pinch nutmeg
• 6 ounces Gruyère cheese, grated (1 1/2 cups) (I used 1 cup of swiss)

Prebake your crust according to directions, or usually about 10 minutes @ 350 degrees.
Note: Caramelizing the onions takes about an hour. So remember that before you bake up your crust!

1 Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
2 Place pie/tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes.
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Turkey Brine and Rub

• 1 (14 to 16 pound) turkey, gizzards and neck removed

Brine:

• 6 quarts water
• 1 bunch sage
• 1 bunch thyme
• 1 lemon, halved
• 1/4 cup kosher salt
• 1/2 teaspoon whole black peppercorns

Rub:

• 1 tablespoon dried marjoram
• 1 tablespoon dry rubbed sage
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 tablespoon extra-virgin olive oil
• 1/2 bunch thyme
• 1/2 bunch sage
• 1 rosemary stalk
• 6 cloves garlic
• 1 red onion, quartered
• 1 cup turkey broth, plus extra if needed

Directions

Brine: In a large pot over medium-high heat, add the water, sage, thyme, lemon, salt, and peppercorns. Bring to a boil, then lower the heat and simmer until the salt is dissolved, and the water is fragrant. Turn off the heat and let the brine cool. Put the turkey in a roasting bag, a large plastic bag, or a bowl large enough to fit it with space for the brine. Pour in the brining liquid and seal or cover. If there is not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate the turkey for up to 3 days but a minimum of 6 hours. When ready to cook, remove the turkey from the refrigerator and discard all of brining liquid and solids. Pat the turkey dry with paper towels.

In a small bowl, mix the marjoram, sage, all the peppers, and salt to make the rub. Rub on all sides of the turkey, and drizzle with oil. Stuff the thyme, sage, and rosemary into the cavity, along with 4 of the garlic cloves, and 1 of the red onion quarters. Allow it to sit on the counter top for about 2 hours to come to room temperature.

Preheat the oven to 400 degrees F.

Put the remaining 2 garlic cloves, red onion quarters, and broth in the bottom of a roasting pan. Put the turkey on a rack in the roasting pan. Tuck the wing tips under and tie the legs together with butcher's twine.

Put the turkey in the oven and lower the heat to 350 degrees F. Roast, basting every 30 minutes, until an instant-read thermometer inserted between the thigh and the body registers 160 degrees F, about 2 to 3 hours. Add more broth to the bottom of the pan so the drippings do not burn. Allow the turkey to rest under loosely tented aluminum foil for about 10 minutes. Remove the turkey from the pan to a cutting board. Arrange the carved turkey on a serving platter and serve with Quick Pan Gravy.

Quick Pan Gravy:

• Pan drippings
• 1 cup white wine
• 4 tablespoons all-purpose flour
• 4 tablespoons butter, softened
• 3 cups turkey or poultry broth
• Kosher salt and freshly ground black pepper

Put the roasting pan on the stove top. Remove any large solids, like onions or stalks of rosemary, leaving only the pan drippings, softened garlic cloves, juices and fat. Turn the burner to medium-high heat and add the wine. Using a wooden spoon scrape up all bits from the bottom of the roasting pan. In a small bowl, mix together the flour and butter. Add it to the pan, breaking it up with a wooden spoon, while stirring. Cook for about 1 minute, and then whisk in the turkey broth and stir until thickened, about 5 minutes. Season with salt and pepper, to taste, and pour it into a serving bowl.  * recipe adapted from the food network!
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Homemade Granola Bars!

Ingredients

• 2 cups old-fashioned oatmeal
• 1 small bag sliced almonds, about 3/4 cup.
  
• 1/2 cup toasted wheat germ
• 3 tablespoons unsalted butter
• 1/2 cup honey - *original recipe calls for 2/3, I lowered.
  
• 1/4 cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/2 cup chopped pitted dates
• 1/2 cup chopped dried apricots
• 1/2 cup dried cranberries or cherries
  

Directions

* Preheat the oven to 350 degrees F. Spray an 8 by 12-inch baking dish with pam and line it with parchment paper.

Toss the oatmeal, almonds on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.
Reduce the oven temperature to 300 degrees F.
Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.
Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.
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