Leveling Up the Mac and Cheese

Believe it or not, I’m still trying to use up the Christmas leftovers, although at this point I’m left with the stuff that keeps well like cold cuts and hard cheeses. Last night I decided to continue using up some of those leftovers by making a batch of Mom’s Homemade Macaroni & Cheese.

Now, it may look a bit anemic because I didn’t use a cheddar that was dyed orange, but taste-wise it was anything but! The cheese was one of my personal favourites, Balderson Royal Canadian (2 Year) Cheddar. This brand has the added bonus of being relatively local; their original factory was in Lanark County, although they’re now owned by Parmalat. Although this mac and cheese can be made with just about any cheddar or other sharp, hard cheese (and I think I’ve used them all over the years), including cheap store brands, it really shines with something with a bit more flavour. Despite making an entire batch, after last night’s meal there were no survivors leftovers, which is the ultimate compliment to the cook.

As an addendum, I’ve discovered that there is lactose-free milk and lactose-free cheddar, so if you’re like me and are lactose-intolerant, you can still make this dish. Unfortunately, so far as I know Balderson doesn’t make an official lactose-free cheese yet. However, according to Life Hacker, grocery chain Wegman’s says:

An easy way to check for lactose in cheese is to look at the Nutrition Facts under “Sugar”. Since the sugar in cheese is lactose, you can easily see how much lactose the cheese contains. If the sugar is listed as zero, then the cheese contains no more than half a gram of lactose per ounce. Compare to 12 grams of lactose in an 8 ounce glass of milk.

According to the Balderson Royal Canadian (2 Year) Cheddar official nutritional information, the sugar content is 0g, so if a lactose-intolerant person is going to treat themselves to cheese, this would be a good choice. So, like me, you could combine lactose-free milk and this delicious sharp cheddar (although you may be a bit paranoid and want to take some Lactaid in advance just in case).

Grilled Cheese & Orange Slices

I’ve been so busy prepping for my biggest market event of the season that I haven’t been able to set aside the time to cook anything fancy. But we’ve all still gotta eat!

Dinner last night was grilled cheese on homemade bread (my usual go-to of bread machine herb bread without the herbs) and orange slices. Of course, the ones I made for me were with lactose-free cheese; instead of the usual cheddar I had a rather nice Gouda, which was a nice change.

I’m looking forward to the holiday market season being over so I can spend more time cooking — especially cooking for Christmas!

Garlicky Pasta Primavera

Last night I was inspired by Delish to make their Bowtie Primavera recipe. It was originally posted back in 2016, but the video popped up again on my Facebook feed, and, well, I had lots of cherry tomatoes that needed eating, so I figured it was timely.

This dish features a lovely rainbow of vegetables: asparagus, zucchini, cherry tomatoes, and mushrooms. I find it funny that it’s advertised as a “spring pasta” because really the only spring part is the asparagus; the zucchini, cherry tomatoes, and most mushrooms are late summer/early fall produce. I actually couldn’t find fresh asparagus at the grocery store right now and so had to use frozen, but that works just fine cooked in a sauce anyway.

My cherry tomatoes were really juicy and released a lot of that juice when cooking, so I found that 1 cup of reserved pasta water was excessive. I ended up having to boil down the sauce in order for it not to be, well, soup. Additionally, I used lactose-free sour cream, which I don’t think make a huge difference to the consistency but it did mean that I could actually eat it. (I would assume that, to make this dish vegan, a cream cheese substitute could be used effectively.) I also didn’t garnish with chopped basil because, to be completely honest, I forgot to buy any.

All that being said, I was really happy with the end result. This dish was creamy but not cloying, came together quickly (although not as quickly as the recipe indicated), and was both healthy and tasty. I will definitely be making it again.

Glazed Lemon Loaf

I don’t know why, but I’ve been craving glazed lemon loaf lately. I think it may be because one of my favourite coffee shops has it in the pastry case every once and a while, and I do sometimes succumb to temptation. When I was grocery shopping with the family the other day, I thought that I might pick one up, but they were nowhere to be found! So I Googled a recipe, bought a lemon, and baked a loaf myself — despite the fact that I usually try not to turn on the oven in this heat.

I’m happy to report that it turned out exactly as I had hoped! Moist (but not doughy) in the center, with just a little tang of lemon in the glaze… Perfect. I found the Glazed Lemon Pound Cake Loaf recipe on Seasons & Suppers: The Summer Edition. The writeup for the recipe stresses that it must be made just so, with butter and eggs at room temperature, sour cream removed from the fridge fifteen minutes before adding, and a very specific order of operations. Given that I’ve never made lemon loaf before (lemon poppyseed yes, straight up lemon no), I figured that I should follow the directions as written — at least the first time. Okay, well, I did have to make one small modification to adjust for my dairy issues, and used lactose-free sour cream instead of regular. But it still turned out great!

I think that the only beef I have with this absolutely delicious recipe is that it’s called a pound cake. What I’ve always been taught is that a pound cake calls for a pound each of flour, butter, and sugar. A quick Googling tells me that this translates to approximately 3 1/3 cups all-purpose flour, 2 cups butter, and 2 cups granulated sugar… Which isn’t even close to the proportions in this recipe. I mean, it gets a little bit closer if you halve it so that it’s simply equal weights, but even so, to me, that’s not really a pound cake. Not that this has anything to do with the quality of the recipe itself, mind you. The methodology was correct, and the end results were delicious! And I will definitely make this recipe again. I guess I’m being just a bit pedantic.

Muffins & Schnitzel & Faux Alfredo

Yesterday was a busy day for cooking. The first thing Thing 2 did when she returned from school was to request that we make muffins together. I used up the leftover pancake mix from the Pancake Mix & Peach Muffins to whip up a second batch; it turns out that the size of box that they sell at the dollar store will make two batches with a little left over. This time we tried the recipe with the spices (which greatly enhanced the flavour), and added apricots instead of peaches as the fruit. No nuts again this time, since the kids want to take them to school. They turned out quite well!


Pancake mix & apricot muffins.

For dinner I decided to try a few things I hadn’t made before, the first of which was chicken schnitzel. Schnitzel is one of my husband’s favourite foods from his childhood (although he insists that it’s not real schnitzel unless it’s pork). I found pre-tenderized and breaded schnitzel on clearance at the grocery store yesterday, so I figured I’d give it a shot. In all honesty, I did overcook it, but my husband still ate his portion and the kids’ leftovers, so it wasn’t that bad. I think I know where I made my mistakes and I know what to change when I try this dish again in the future.


Chicken schnitzel, linguini with cauliflower Alfredo sauce, and steamed spinach.

The second new dish that I made was linguini with Cauliflower Alfredo Sauce from Just A Pinch. I’d seen this recipe referenced on a few cooking blogs and it was touted as being fantastic. I love creamy sauces, but my digestive system can’t handle much milk, so I thought that this was the perfect solution. My sauce turned out a little more brown than the recipe’s, but that’s because my homemade chicken broth turned out more brown than the commercial kind because of the way the chicken was originally prepared. Taste-wise, I don’t think that affected it much, though.

My main problem with the recipe is that after following all of the instructions to the letter, the sauce ended up being really, really watery. I mean, it was more of a soup than a sauce and would never have stuck to the noodles. I suspect that this was because my cauliflower was smaller than the one from the recipe, which affected the solid-to-liquid ratio; I find that accurately recreating a dish can be difficult if the ingredients aren’t given in a weight or volume-based measure. I also had to use almond milk instead of heavy cream, which probably didn’t help, but there’s only 1/4 cup of that in there in any case. In the end I was able to save the sauce. First I whisked about 4 Tbsp of flour with some water to make a smooth paste, which I then whisked into the sauce. I simmered it all together for a while but I found that it wasn’t thickening fast enough, so I chucked it all into a microwave-safe casserole dish and microwaved it in three-minute increments (stirring after every three minutes) until it reached the desired consistency.

So would I make this recipe again? Probably, when my desire for a creamy alfredo-like sauce resurfaces. You definitely could taste the cauliflower in there, but that’s not necessarily a bad thing. I’d say it’s a reasonable replacement for a proper Alfredo, and it’s still a thousand times better than some of the canned versions that are available around here. Next time I’ll just adjust planned cooking times to accommodate having to thicken it.