Wednesday, March 5, 2014

Ash Wednesday Meal

Tonight I look forward to eating a full meal.  Yes, I did fast; I am not old enough yet to be "excused."  Went to Mass this morning, but immediately gave it to stress and irritation by getting angry with my teenage daughter.  The problem was resolved after our walk home and lots of deep breaths.  Then came the apologies and prayers for forgiveness.  (sigh)

Well, tonight we are having Macaroni and Cheese and Romaine Salad--Lenten meal 2

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Romaine Salad

Prepackaged Romaine Salad (Romaine, carrots, cabbage)
Cherry or grape tomatoes cut in half
Chopped dill weed, parsley, and chives 
 Toss all ingredients

1/3 c. Balsamic vinegar
2/3 c. Extra virgin olive oil
2 tsp. Brown sugar optional
salt and pepper to taste


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