has anyone made the baked mac and cheese from the ultimate uncheese book? i made it with a few of my friends the other day and it turned out awfully! i'm a huge fan of joanne stepaniak and most everything else i've made from her cookbooks have turned out really great. i think part of the problem was that we used pine nuts instead of cashews... also, there seemed to be an awful lot of water. the cheese sauce wasn't thick at all. i've made lots of mac and cheese and the sauce is usually stretchy and creamy and delicious! this sauce was just really thin... and watery... and not like mac n' cheese at all. was my mistake with the pine nuts? does anyone have tips on how to make it better next time?
So I picked an organic pumpkin from my local farm last Friday. I was going to make pie today or tomorrow but I don't know if I'll get around to it. Then this weekend I'm going away until Monday so I'm wondering if anyone knows how long it will last? I'm guessing it will last shorter than grocery store bottom pumpkins since it was never sprayed with pesticides.....
I made this tonight and it was SO good. My kale was a little wilted, so I'm glad I could use it all up (I froze it, don't ever do that).
African Pineapple Peanut Stew
1 large onion, chopped 2 garlic cloves, minced or pressed 1-2 bunches kale (4-8 cups sliced) 2 cups undrained canned crushed pineapple, in juice (20-ounce can) 1/2 cup peanut butter 1 tablespoon Tabasco or other hot pepper sauce 1/4 cup chopped parsley - I used dried parsley and oregano salt to taste
Prepare the kale by washing it and removing the large center stem from each leaf. Stack the leaves on a cutting board and slice them into one-inch thick slices.
In a large, covered wok or Dutch oven (non-stick preferred), sauté the onions for about 6 minutes, stirring frequently, until the onions are lightly browned. Add the garlic, and stir for another minute.
Add the pineapple and its juice to the onions and bring to a simmer. Stir in the kale, cover, and simmer for about 5 minutes, stirring a couple of times, until just tender. Mix in the peanut butter, Tabasco, and parsley and simmer for 5 minutes. Add salt to taste, (This makes about 4 servings).