Stop Blogging and Cook

DAILY POST MAR 21st:  IT’S TRY A NEW FOOD DAY

GLUTEN-FREE & VEGETARIAN

S H O P

GROCERY
Butter
Milk
Sharp cheddar cheese
Quinoa elbow pasta OR whole wheat elbows
Cornstarch
Cumin
Tumeric
Powdered mustard
Combination bread crumbs / sesame seeds / pine nuts

GREEN MARKET
Cauliflower
Onion
VARIATION: Add sautéed mushrooms or broccoli florets

T I M I N G

SERVES 2
COOKING TIME: 30 min

1. Preheat oven 350º F.
2. Cook pasta.
3. Sauté onion.
4. Make cheese sauce.
5. Add vegetables & tofu, cook.
6. Put into baking dish, add topping & broil.

C O O K  /  P R E P A R E

INGREDIENTS
1 c quinoa or whole wheat elbow pasta (pre-cooked)
1 TBSP butter + 1 TBSP butter
2 TBSP cornstarch
1/4 tsp cumin (more for adult tastes)
1 tsp tumeric
1/4 tsp powdered mustard
1 c milk (plain yogurt for adult tastes)
1 small onion, chopped  VARIATION: sauté onion before adding
2.5 oz tofu
1.25 c (1/4 lb) sharp cheddar cheese, grated
3/4 c cauliflower florets
1 TBSP bread crumbs  VARIATION:  add a few sesame seeds or pine nuts for added texture

VARIATION:  Substitute broccoli florets for 1/2 the cauliflower

PREPARATION

1. Cook pasta in boiling water, stirring occasionally until al dente.  Drain.
2. Saute onion in 1/2 TBSP butter, until caramelized; add more butter if needed.
3. Melt 1 TBSP butter in small saucepan; add cornstarch, cook & stir until smooth 2 min.
4. Add cumin, tumeric & mustard; stir.
5. Add milk stirring until thick, about 3 min.
6. Add cheese, sauteed onion, cauliflower & tofu; cook 2 min.
7. Put into an oven-proof dish (or in individual ones); sprinkle bread crumbs/nuts on top.  HOLD at this point if you’re taking 1 to work.
8. Run under the broiler for 5 min until browned.

S E R V E

Needs nothing more.

W O R K P L A C E   L U N C H

Take the leftover dish for lunch.  Heat & eat. You’re good ’til dinner.