Tried & True: Crab Mac & Cheese

Some people cook on a whim, using the tools their parents taught them or what they’ve managed to come up with for themselves. I, for one, like to follow recipes. It’s what I find comfort in as a baker, so as a novice chef I stick to what I know.

A friend and I recently decided to put our skills to the test (his by far already better than mine considering I didn’t even know how to cut an onion properly) after binge watching some Netflix cooking shows. After some searches, we settled on attempting to make crab mac and cheese. We have Rachael Ray to thanks for our endeavors, as her video and recipe had our jaws dropping at just the site of her finished dish. Let’s just say the results were worth sharing, so here are my thoughts!

What’s Good about this recipe:

  • The veggies: Catch me using this recipe in 10 years to sneak veggies to my kids because the celery and onions in here are just the perfect addition to make me feel a little less guilty for my third bowl.
  • The Panko/Parsley/Hot Sauce combo on top: I grew up hating crumb toppings on mac and cheese, but now I can’t imagine mac without it. I snuck in a bit more hot sauce than called for (I used my trusty Chulula), and it was definitely the right move.
  • How much it makes: In just the first night we scarfed down about 6 helpings worth, and there was easily another 10 to devour. Although the ingredients added up price wise (even with a few things already on hand, it cost us $55 for the rest), we got out money worth.

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What To Change:

  • More Cheese! We just about doubled all of the recommended cheese amount and for the better.
  • More milk! Use a bit more milk than called for, and whole milk at that, for the creaminess everyone dreams of.
  • The crab! Either be very thorough with how you stir it, or add less. I had a few bowls that were just way too crab heavy. You could even do without the grab all together if it isn’t your thing.
  • Although the veggies made me feel healthy, I am curious how this would turn out with healthy alternatives—meaning skim milk and whole wheat pasta. This mac is meant to pig out on, but it’s always a good thing to consider.

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Overall Verdict: It’s a keeper

According to my instagram followers, this mac looked professional when all was said and done. The many ingredients were worth the price because it was just about as intricate in flavor as mac can get. I was proud of myself for kicking butt in the kitchen —even if I had help. Here’s hoping I get to cooking more because I really missed creating (edible) things that I’m proud of!

But really who knows when I’ll post again,

Casey

 

 

 

 

Fruit Smoothie Recipe with Healthy Fats for Days

With a month left of summer and my remote internship over, I have more time to enjoy the simple things in life. Those things being homemade hearty smoothies and food photography. Luckily those both brought me to a fruit smoothie recipe that I could never get tired of. It’s sweet without being overwhelming, plus it keeps me full longer than most due to the healthy fats and seeds.

Enjoyed in moderation (my one true motto), healthy fats can be really good for you. Thanks to the help of some friends and a summer of food research, I’ve learned that adding things like avocados and coconut oil can really enhance the health benefits of a meal. At the same time, I am cautious not to overindulge considering there are other nutrients that I need room for. A fruit smoothie is perfect for getting my daily dose.

Here’s the fruit smoothie recipe that I’ve had a lot of luck with recently.

Ingredients (Single Serving; approximate amounts)

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  • 1/2 an avocadoDSC_0498
  • About 1/2 tablespoon of coconut oil
  • Spoonful of Chia Seeds (Plus a bit more for on top)
  • About a cup of frozen mixed berries
  • 1/2 frozen banana
  • About 3/4 of almond milk
  • Several drops of lemon juice
  • About a teaspoon of ginger paste
  • Granola (for on top)
  • Water (depending on how thick you want it)
  • Pinch of brown sugar (if you like it sweet)

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Blend It Up!

Blending a smoothie is different each time. A smaller blender, like my single-serving one, can make it hard it put everything in at once. I always end up adding more water and berries as more room is created for them, but the best part about making a smoothie is that it is hard to mess up. Even if the taste is off, it is easy to go back and adjust.

The key is to be cautious of air pockets in the blender, add water or almond milk with
caution as not to make it too thick or thin, and add more of whatever ingredients you find that you like.DSC_0515

This fruit smoothie recipe is not exact and can easily be personalized. The granola and extra chia seeds on top are for those who like it crunchy and more aesthetically pleasing, like me, but you could easily leave it topless or add fresh fruit. Next time I’m freezing my smoothie for a sweet, ice-cream-like treat.

It’s good to be back. Enjoy!

With Love,

Casey

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