The Great State of Vermont Will not Apologize for It's Cheese

Have you seen "Thank You for Smoking?"  If not, see it immediately.  This is *actually* how all Vermonters feel about our cheddar:
http://www.youtube.com/watch?v=GcvVhD5X3f0

Growing up in a dairy state like Vermont, there are few phrases in the English language that make my hair curl the way "reduced fat cheddar" does.  Runners up would probably be "processed cheese food" and "frozen dessert" in place of ice cream.  So when I set out to satisfy my ridiculous macaroni and cheese craving in a more healthy way, the cheese was non-negotiable.  The noodles on the other hand, are really just a vehicle to transport cheese sauce to my mouth. I don't know about you, but I am not in the business of wasting empty calories on bland vehicles. Pinterest swore to me substituting spaghetti squash was a brilliant idea, and shockingly (seriously. this sounded like an awful idea), they were right! I also substituted greek yogurt for the heavier milk and butter I usually use, and ultimately cut the calories down to about 263 per serving!  During baking the squash creates some liquid, rather than absorbing the way pasta does, so the sauce ends up thinner than the classic bechamel, but all in all this was freaking DELICIOUS.  Guilt free mac and cheese, I will probably be eating you weekly.

Guilt Free Macaroni and Cheese
Makes 5 Servings

1 large Spaghetti Squash
1 tbsp butter
1/2 Vidalia Onion
2 cloves Garlic, minced
8 oz Sharp (Vermont!) Cheddar, grated
1/4 C Water
1/2 C Plain Low Fat Greek Yogurt
1 Pint Cherry Tomatoes, cut in half (optional)
1 Cup peas (optional)
1/4 tsp Dijon Mustard
1/4 C Bread Crumbs
1/4 C Grated Parmesan
Dash of Worcestershire sauce
Dash of Cayenne Pepper
Salt and Pepper to taste

1) Preheat oven to 425

2) Cut squash in half and scoop out seeds.  Place squash (hollow side down) in a microwave safe dish with about 1cm of water in the bottom.

3) Microwave until tender (mine took about 11 minutes for each half).  Be sure the squash is *really* tender, it won't cook much more after this point and no one wants it crunchy.

4) When squash is cooked, use a fork to scrape out the flesh out of the inside - it should come out in strings that look just like spaghetti

5) In a heavy bottom sauce pan, saute the onion and garlic in 1 tbsp butter over medium heat until onions are translucent.  Add Cheddar and 1/4 C water, stirring constantly until the cheese is melted.

6) Add the greek yogurt, mustard, Worcestershire sauce, salt, and pepper, and stir until incorporated.  Remove from heat. I have a weird dislike for onion chunks, and at this point I also used an immersion blender to make the sauce completely smooth.

7) Combine sauce with spaghetti squash (and tomatoes and peas if desired), transfer this to a large baking dish.  Combine bread crumbs with Parmesan cheese, and sprinkle all over the top of the pasta.

8) Bake for 30 minutes, or until topping becomes a golden brown, and serve!

http://www.youtube.com/watch?v=GcvVhD5X3f0


Per Serving: 263 Calories, 6g Protein, 2g Fat

Summer Orzo with Basil Pesto

All of the tell-tale signs of autumn are ever so slightly starting to appear.  It's not quite light out when I wake up, the morning walk to my car is getting a little too brisk to be sleeveless, and many of my favorite summer food prices at the supermarket are beginning to drift back up (why can't we just have $2.50 pineapples forever??). I love love love fall, but I'm not sure I'm ready yet to say good-bye to long days and abundant sunshine. 

When summer nostalgia hits, the only thing to make is pesto.  There is nothing more summery than fresh basil. It's like those bright little leaves have stored up all the flavors of sunshine and are just waiting to burst out into a party on your tongue. This particular pesto is very easy to make and, tossed with an assortment of summer foods, was the perfect dinner to remind me that warm days are still here.

Side note: Patrick would like me to inform all of you that this is "So so good. Want more in my belly. Now." ...So there's an endorsement for 'ya.

-Recipe after the jump-

Sweet Cheeks Barbecue

Barbecue is one of the best parts about summer.  The smell of charcoal, the grilled veggies, the weird caveman aspect of your boyfriend putting raw meat on an open flame - it's all just amazing.  What's even more amazing, is when that same caveman boyfriend morphs back into his normal gentleman self, and suggests that you leave the barbecuing to the professionals at Sweet Cheeks Barbecue.

When I say professionals, I mean Tiffani Faison, who you may know from her second place victory on the first season of "Chopped."  That no-nonsense attitude she had on the show is perfectly suited for barbecue, and translates oh so well into a menu packed with simple and freaking delicious food.

I'm not even sure what to say about it except that you have to go.  You have to go RIGHT NOW.  I wanted to die in these biscuits.

But I had to stay alive because THIS delicious pulled chicken was coming.

Oh. My. God.

That's all.  Please go.  You can thank me later.

Spicy Quinoa with Black Beans, Corn, and Tomatoes

Whenever I hear the word "superfood" I imagine a cucumber flying around in a superman cape sprinkling vitamin dust on little children's cereal.  MAYBE superfoods aren't actually as cool as that....but I'm gonna go on believing that they are.  

Take quinoa for example.  To start, it is hands down the trendiest food in town.  In the last six months or so it catapulted from a relatively obscure health food, to practically dominating food magazines, the foodie blogosphere, and restaurant menus across the city.  Why shouldn't it?  Just 3/4 of a cup contains a whopping 14g of complete protein, 6 g of fiber,  and copious amounts of B vitamins, iron, potassium, and tons of other nutrients.  

Ask not what quinoa can do for you, but rather what you can do with quinoa.

This recipe is (once again) something that started as a mash up of foods already sitting in my pantry, and ended up being awesome.  It's excessively easy (the actual amount of work probably takes a total of 10 minutes), and although I ate it as a main dish, it would be equally great as a side dish to add some color to your plate.  The cheese is optional, but in the words of Julia Child, "You can leave it out....but you'll regret it."