Vitamix Macaroni with Cheese Sauce

2 cups elbow macaroni, uncooked
1/4 cup (30g) all purpose flour
1/4 cup + 1 teaspoon butter
1/4 teaspoon salt
1 1/3 cup milk
1 cup cheddar cheese (115 g)
Pepper
Paprika
Dash of cayenne

1) Cook macaroni as directed on package. Drain.

2) Spray or rub an 8x8 inch baking dish with oil or butter. Then add macaroni to the dish.

3) Place butter, flour, salt, and milk into the Vitamix in that order and secure lid.

4) Select Variable 1.

5) Turn machine on and slowly increase speed to Variable 10, then to High.

6) Blend for 3-4 minutes or until heavy steam escapes through the lid opening. As mixture thickens, it will not splash as much.

7) Remove the lid plug and add cheese, pepper, paprika, and cayenne through the lid opening. Blend for 1 minute.

8) Pour over macaroni and mix thoroughly.

9) You can either serve it like this, or make a breadcrumb mixture to put on top and broil in the oven.

Big Mac Sauce

1 cup Mayo

1/4 cup relish

2 tbsp mustard

Paprika

Garlic powder

Onion powder

Slushy Amaretto Sour

1/2 cup Amaretto

1 lemon juiced (3 Tbsp)

2 Tbsp simple syrup

Ice 1-  2 1/2 cups

Pulse the ingredients together adding the ice gradually to your desired consistency 

Miriam’s Gnocchi

1. you need russet potatoes.  You take about 1-1.5 per person if you  are making for just one meal. 

2. peel and boil the potatoes.  Once they are fully cooked, mash them up (my potato masher sucks so sometimes I beat them with a beater also.  

3.  Put potatoes in a bowl with a dip in the middle. For up to 8 potatoes add 1 egg whole, a drizzle of olive oil and if you want salt but I never put salt.  Then add flour until the dough smells right and it is firm but soft at the same time.

Pasta e Fagioli

For the Pasta:

• 2 tablespoons extra virgin olive oil
• 4 ounces Pancetta, cubed
• 2 small carrots, cut into a 1/4 inch dice
• 1 medium onion, cut into a 1/4 inch dice
• 2 celery stalks, cut into a 1/4 inch dice
• 4 garlic cloves, sliced
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 0.25 teaspoon red pepper flakes (optional)
• 2 19oz cans Canellini Beans, drained and rinsed
• 6 cups chicken broth OR 6 cups water + 2 chicken bouillon cubes
• 8 ounces dried Ditalini pasta
• grated Parmigiano reggiano cheese for serving

Directions

Put a stock pot over a medium-high flame and heat the oil. Add the Pancetta and cook until crisp, about 5-7 minutes.

Lower the flame to medium and add in the carrots, onions, celery, garlic, tomato paste and rosemary. Cook until the tomato paste is fully incorporated and the vegetables are softened, about 5 minutes.

Divide the cannellini beans between 2 separate bowls and mash half of them using a potato masher. You may also purée these if you prefer! Add the mashed and whole cannellini beans to the pot along with the chicken broth. Turn up the flame to high and bring the pot to a boil.

Drop the pasta into a separate pot of generously salted boiling water. Cook the pasta for HALF the time of the package instructions. Drain and add the pasta to the stock pot.

Cook in the Soup until the pasta is al dente, about 5 more minutes. Remember, the pasta will continue to cook in the hot liquid, so you don’t want to initially overcook it and make it mooshad!

Serve with a generous sprinkle of grated Parmigiano reggiano Cheese!

Belgian Waffles

4 eggs

4 cups flour

1 cup vegetable oil

3 ½ cups milk

2 tablespoons brown sugar

3 tablespoons baking powder

½ teaspoon salt

Topping (optional)

5 oz raspberries

5 oz blueberries

10 oz maple syrup

10 oz whipped cream

1)    Pre-heat waffle iron.

2)    Beat eggs until fluffy. Mix in remaining ingredients until smooth.

3)    Spray waffle iron with Pam. Pour 1 to 1 ⅓ cups of batter onto iron. Bake for about 5 minutes.

4)    Top with fresh berries and maple syrup and whipped cream. During the winter – cook the fruit with 1 cup of sugar. Pour directly onto waffles.