Lightened up Mac & Cheese

Mac & Cheese

 

Yup.  I’m on a diet.  That is probably the most loathed word in my vocabulary.  I hate to diet, but I need to.  You see, in about four months, I will be wearing a white dress….and you know how unforgiving white is.  I mean, even my chef white’s are black.

Anyhoo…..so, since I have been so completely undisciplined and totally accustomed to eating my heart’s content, I started to dig up some recipes that I know are in Martha Stewart magazines, namely, the Fit to Eat section.  The first one I came across was this one…..and I love me some Mac and Cheese.

I was really dubious about this lightened up version, in the magazine it looks creamy, but after reading the ingredients, I really wasn’t sure how it would hold up.  And, my daughter and Paolo being pasta connoseiurs….oh boy.  I was setting myself up to fail.  But I did it anyway, and let me tell you….it was amazing!  Ok, it obviously isn’t your typical rich mac and cheese, but damn, this was good!  The main component is Butternut Squash, boiled with chicken stock and nonfat milk, then mashed.  Just a teaspoon of olive oil, and 1 cup of full fat cheddar, this dish screams deliciousness.  And at only 350 calories per serving?  Sold!!!!

iphone january february 540

 

So, if you’re watching your weight, or just want to make a healthier version of a comfort classic, look no farther than this!

Here’s what you’re going to need:

Martha Stewart Living Magazine January 2003

Serves 6

1 small butternut squash (about 1 lb), peeled, seeded, and cut into 1 inch cubes

1 cup homemade or low sodium chicken stock, skimmed of fat

1 1/2 cups nonfat milk

Pinch of freshly grated nutmeg

Pinch of Cayenne pepper

3/4 tsp salt

Freshly ground black pepper

1 lb elbow macaroni

4 oz. extra sharp cheddar cheese, finely grated (about 1 cup)

1/2 cup part skim ricotta cheese

4 tbsp Parmesan cheese, finely grated

2 tbsp fine breadcrumbs

1 tsp olive oil

Olive oil cooking spray

1.  Preheat oven to 375F.  Combine squash, stock and milk in a medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium; simmer until squash is tender when pierced with a fork, about 20 minutes.  Remove from heat.  Mash contents of saucepan; stir in nutmeg, cayenne, and salt, and season with black pepper.  Stir to combine.

2.  Meanwhile, bring a large pot of water to a boil.  Add noodles; cook until al dente according to package instructions.  Drain, and transfer to a large bowl; stir in squash mixture, cheddar, ricotta, and 2 tbsp Parmesan.

3.  Lightly coat a baking dish with cooking spray.  Transfer noodle mixture to dish.  In a small bowl, combine breadcrumbs, remaining 2 tbsp Parmesan, and oil; sprinkle over noodle mixture.

4.  Cover with foil, and bake 20 minutes.  Remove foil, and continue baking until lightly browned and crisp on top, 30 to 40 minutes more.  Serve immediately.

Per Serving:  35o Calories, 6 G Fat, 18 MG Cholesterol, 57 G Carbohydrate, 505 MG Sodium, 16 G protein, 2 G Fiber

From my kitchen to yours,

Carla

 

Roasted Butternut Squash and Orange Soup with Ancho and Chipotle Cream

Butternut Squash Soup

It’s cold here.  I mean, I know it isn’t as cold as some parts of the world, but for a Caribbean gal like me, it’s damn well near freezing.  These last weeks, I find myself drinking cupfuls of tea every day, and dreaming of really warm things like oatmeal, stews, and of course, soups.

Since in South Africa I saw butternut squash EVERYWHERE, and the first shopping I did here had a big crate full, so I thought, why not?!  I did have to wait a while to make it, because I love roasting squash. (Remember I didn’t have an oven until last week?)  I love roasting it because it brings out its natural sweetness.  The kitchen also was super warm and cozy with the lovely aroma emanating from it.  I also had some oranges, so I decided to grate a little bit of the zest into the onions, and then juice the rest of it to put in the soup.  It completely changed the dish, for the better!  It tasted fresher and brighter.  But of course since I like contrasts, I needed a little zip too, so I toasted and soaked some ancho chiles and pureed them with some ground chipotle pepper into the cream.  The result?  Phenomenal.  I hope you try it too!

So here’s what you’re going to need:

1 medium-sized butternut squash, halved and roasted at 190C (375F) for about an hour, let cool

1 tbsp olive oil

1/2 a large onion, chopped

1 tsp grated orange zest

Juice from 1 orange

5 cups vegetable stock

1 cup 2% milk

Salt and pepper to taste

1 large ancho chile, toasted, soaked and seeded

2 tsp (or more, heck, I like it spicy, but it’s totally up to you) ground chipotle powder

1/4 – 1/2 cup heavy cream

Parsley leaf, to decorate if you are so inclined

In a large stock pot, add the olive oil and set the heat to medium low.  Add the onion and zest.  Saute until it is translucent, about 6-7 minutes.  In the meantime, peel the squash and cube it.  Add to the onions along with some salt, pepper and cook for about 5 minutes more.  Add the juice and stock and raise the heat to high.  Let it come to a boil, and then lower the heat to medium low and let it simmer for about 20-25 minutes.

When the squash is easy to mush, add the milk and purée with an immersion blender. Simmer for another 5 minutes.  Pass it through a chinois (or not, if you want it chunkier, omit this step) and return to heat.

In a small bowl, cut the ancho chile up into strips.  Add the chipotle and the cream and with the same immersion blender, blend until it is smooth.  Add some salt and pepper to taste.  (So your cream won’t whip, heat it up a little).

Serve the soup in bowls, and drizzle with the ancho chipotle cream.  Garnish with a parsley leaf.  Serve immediately.

From my kitchen to yours,

Carla