A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.
A very rich and creamy version of macaroni and cheese. This can be made any time of the year. My whole family loves it.
“This is a tasty cheesy pasta dish that’s a great way to use leftover turkey. Chicken can also be used instead of turkey.”
This easy bread from Jim Lahey’s “My Bread: The Revolutionary No-work, No-knead Method” is studded with chunks of pecorino cheese. If you prefer, any firm or semi-firm cheese can be substituted.
CHEESE BREAD
Start to finish: 15 hours (30 minutes active)
Makes one 10-inch round loaf
3 cups bread flour
2 1/2 cups cubed (1/2-inch cubes) pecorino cheese
1 teaspoon salt
3/4 teaspoon instant or other active dry yeast
1/2 teaspoon ground black pepper
1 1/3 cups cool (55 to 65 degrees) water
Wheat bran, cornmeal or additional flour, for dusting
In a medium bowl, stir together the flour, cheese, salt, yeast and pepper. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds.
Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 12 to 18 hours.
Another easy and inexpensive solution is to bake a batch of all-in-one breakfast muffins during the weekend. With about 20 minutes effort you can have a dozen breakfasts lined up (muffins freeze particularly well).
While blueberry and banana muffins are popular choices, many recipes are more sugar than fruit and can leave you hungry by midmorning. But these buttermilk-based savory ham and cheese breakfast muffins are loaded with hunger-fighting protein.
And at just about 65 cents each, they are a much better bet than those costly coffee shop pastries.
These muffins stay fresh in the refrigerator for three days, or can be sealed in plastic wrap and frozen for up to two months. To reheat, remove the plastic wrap, cover the muffin in a paper towel and microwave on high for 30 to 60 seconds.
Ham and cheese buttermilk breakfast muffins
Start to finish: 45 minutes (20 minutes active)
Servings: 12