cheese | The Wannabe Gourmet

Creole Romano

1 medium onion, finely minced
1 tbsp celery, minced
1 large garlic clove, minced
2 tsp vegetable oil
2 tbsp all purpose flour
1 16 oz can petite diced tomatoes
1/4 tsp dried thyme
1/8 tsp cayenne pepper
1/2 tsp hot pepper sauce
1 lb steamed and cleaned salad (250/350) shrimp
1 lb chorizo, diced to the same size as shrimp
1 cup fat free half and half
1 cup skim milk
16 oz Angel Hair pasta
10 oz grated Parmesan/Romano cheeses (separated)

Preheat oven to 400 degrees. Cook Angel Hair pasta; drain and set to the side.

In a medium skillet, brown chorizo and drain.

In a large pot, sauté the onion, celery and garlic in oil for about 3 minutes or until soft. Add the flour, stir, and sauté for 1 minute longer. Add the tomatoes and their liquid, thyme, cayenne and hot pepper sauce. Stir to combine, then add half and half, and skim milk. Stir to combine, then add shrimp and chorizo. Heat just to boiling, then stir 5 ounces of Parmesan/Romano cheese, and angel hair pasta. Toss to combine.

Dish out into individual oven proof serving dishes, and place 1/2 – 1 ounce of reserved grated cheese over top, and place in oven for 8-9 minutes, or until cheese has melted and top is lightly browned.

Serve with a side of green vegetables (a salad, spinach, haricots verts, or broccoli), and a piece of garlic bread.

Serves 8.

Hearty Macaroni & Cheese with Ham

2 tbsp butter
2 tbsp all purpose flour
2 tbsp Dijon mustard
2 cups skim milk
16 ounces medium shell pasta
1/2 lb ham (any type except country), finely diced
2 1/2 cups mixed reduced fat (partially skim) cheddar and mozzarella cheeses
1/2 cup plain or Italian bread crumbs (you can also make your own!)

Cook pasta just shy of al dente (between 1 and 2 minutes shorter than the package recommends). Drain and set to the side.

In a large cooker, make a roux by melting butter and adding in flour. Whisk together until foamy, about 2 minutes. Reduce heat to low, add Dijon mustard, stirring together continuously. (Note: the roux will “seize up” this is okay!) Add skim milk and whisk continuously until roux relaxes and combines together. Continue stirring until thickened. Add ham and cheese and stir until cheese is completely melted. Remove from heat, and stir in pasta. Once pasta is completely coated, turn out into a 9x13x2 baking dish. Top with breadcrumbs. Bake for 25-30 minutes, or until bubbly and the breadcrumbs are lightly brown. (Serves 6 as a main course, more as an appetizer.)

Spinach Salad with Raspberry Walnut Vinaigrette

The Raspberry Vinaigrette and dried cranberries cut through the pungency of the onion for a sweet and tangy taste.

This is just a starting point. Go crazy with the veggies!

12 ounces of spinach, cleaned and dried.
3 large carrots, cut into coins
4 ounces of radishes, sliced
1 medium white (or red) onion, cut into half and then into strips
2 ounces dried cranberries

Using four salad bowls, layer 3 ounces of spinach, 1 ounce of radishes, 1/2 ounce of dried cranberries, carrots and onions to taste. If using other veggies, pile them on as well! Top with Raspberry Walnut Vinaigrette.

Raspberry Walnut Vinaigrette

1/2 cup raspberry vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
4 tsp sugar
2 garlic cloves, finely chopped (2 tsp.)
2 tsp Worcestershire sauce
1 tbsp Dijon-style mustard
1 tbsp freshly squeezed lemon juice
2 tsp dried tarragon, crushed
1 cup water
2 tbsp walnut oil

Combine the vinegar and salt until salt is thoroughly dissolved. Add all other ingredients and mix well. Refrigerate in a tightly covered container. Shake well before using.

Yield: 2 cups. (Serving size: approximately 2 tbs)

The Wannabe Gourmet

Tag Archives: cheese

Creole Romano

Hearty Macaroni & Cheese with Ham (and Spinach Salad)

The Self-Trained Amateur Chef!