Marissa's Caribbean Black Beans (Vegan)

Super easy and tasty recipe from our friend Marissa, which she served with chicken, rice, and mango salsa, along with cornbread and salad on the side. Yum!

1 onion, chopped
allspice, to taste
thyme, to taste
1 C. orange juice
3 cans black beans
mango salsa, opt. garnish

Saute finely chopped onion with spices. Add beans and orange juice and simmer until warmed through and flavors are blended. The mango salsa is just chopped mango and veggies with zest and juice of one lime.

Evie's Sweet Potato Cake & Chocolate Sweets Frosting (Vegan)

Sweet Potato Cake

From Teddy's Auntie Linka. This cake is sweetened partially with cooked sweet potato, which also adds moisture and a tender texture. It is delicately sweet; not too overly sweet! It's a new favorite in our home.

* Makes 1 cake layer (double the batch for a 2-layer cake)

Ingredients:
- 3/4 cup peeled, cooked, and cooled orange sweet potato (see note)
- 1/2 cup plus 1 tablespoon water, divided
- 1/4 cup pure maple syrup
- 1 tablespoon balsamic vinegar
- 2 teaspoons pure vanilla extract
- 1 cup whole-grain spelt flour (or a gluten-free blend flour!)
- 1/3 cup coconut sugar (or 1/4 cup more maple syrup + 1 banana)
- 1/4 cup mini or regular nondairy chocolate chips
- 1/2 scant teaspoon sea salt
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1 scant teaspoon baking soda

Directions:

Preheat oven to 350℉. Lightly coat an 8" x 8" brownie/cake pan or a 9" round cake pan with coconut or other oil, and fit the bottom of the pan with a small piece of parchment paper.

In a blender (or using a handheld blender and a deep cup or vessel), puree the sweet potato, 1/2 cup of the water, maple syrup, balsamic vinegar, and vanilla extract until completely smooth.

In a large bowl, combine the flour, coconut sugar, chocolate chips, and sea salt, then sift in the cocoa, baking powder, and baking soda.

Add the wet ingredients to the dry (be sure to scrape out all the blended ingredients with a spatula, and use the remaining 1 tablespoon of water to rinse the blender jar and get out any remaining puree). Mix until just well incorporated.

Transfer to the prepared pan, bake for 21-23 minutes, remove, and let cool on a cooling rack.

Sweet Potato Note: Orange sweet potato is a little sweeter and also a little looser than yellow sweet potato. I prefer orange in this recipe, but if you'd like to use yellow, add another 1-2 tablespoons of water and another 1 tablespoon of maple syrup to the wet ingredients to loosen slightly.



Chocolate Sweets Frosting

Yes, this frosting is made with cooked sweet potatoes! Once blended with rich nut butter and a few other magical ingredients, it turns into a thick, irresistible frosting!

*Makes about 2 1/4 cups

Ingredients:
- 1 loosely packed cup peeled, cooked, and cooled sweet potato (see note)
- 2/3 - 3/4 cup blended coconut sugar or maple syrup
- 1/2 cup cocoa powder
- 1/2 scant cup raw cashew butter or almond butter
- 1/4 rounded teaspoon sea salt
- 2-5 tablespoons nondairy milk (omit if using maple syrup)
- 1 teaspoon pure vanilla extract

Directions:
Place ingredients in a blender or food processor and blend until smooth!

Olivia's Pad Thai (Can Be Vegan)

This can be made vegan if you simply leave out the ground chicken and scrambled eggs. You can always use Asian-flavored ground beef substitute if you want it, but it's yummy without it!

INGREDIENTS:

onion, chopped into thin slices

garlic, chopped into small cubes

ground chicken

rice noodles

veggies (I sometimes use frozen stir-fry veggies from Costco or fresh bell peppers, carrots, mushrooms, or any other veggies of choice)

scrambled eggs

SAUCE:

juice and zest of 1 lime

soy sauce (1/2 C or so)

rice vinegar (1/4 C or so)

brown sugar (2 Tbsp or so)

peanut butter (I use PB Fit powder, 3 Tbsp)

sriracha (generous squirt)

TOPPING:

chopped peanuts (opt)

chopped cilantro (opt)

1) In wok, cook ground chicken in oil. Sprinkle with salt, pepper, and red chili pepper flakes, adding onion and garlic once chicken is almost done. Set aside.

2) Meanwhile cook veggies in separate pan. (If using frozen veggies, chop smaller after cooked.) Add into wok with chicken mixture.

4) Scramble eggs in same pan where veggies were, breaking into very small pieces. Add to wok.

5) Cook noodles to al dente.

6) Pour drained rice noodles into wok with all the other ingredients. Slice noodles with kitchen shears before stirring.

7) Turn heat back on and pour on the sauce. Stir until warm and all covered in sauce.

8) Top with chopped peanuts and cilantro to serve.

Beach Week 2021

Rebecca's Gluten-Free, Vegan Pie Crust (Vegan)

Single Pie Crust (Vegan but not GF)

1 1/2 c. white, all-purpose flour

1 tsp. salt

1/2 c. palm oil shortening* 

1/4 c. water

Mix together flour and salt. Cut in the shortening until well blended. Add water and work the dough to a uniform consistency. Roll out with a rolling pin on wax paper or pastry cloth sprinkled with flour. Transfer to a pie plate and pinch the edges to create an attractive crust. If you are baking the crust alone, prick the crust with a fork and bake at 450 degrees for 10-12 min. If you are baking the crust with the filling in it, then follow the baking instructions for the specific pie recipe.

Gluten-Free Vegan Pie Crust

1 c. brown rice flour

1/2 c. tapioca flour

2 tsp. xanthan gum

3/4 tsp. salt

1/2 Tbs. sugar

1/2 c. palm oil shortening*

1/4 c. water

Follow mixing and baking directions above.

*Spectrum is a good brand of palm oil shortening that can be found at Kroger in the natural foods section.

"Freshca" (Water Kefir with Grapefruit) (Vegan)

This delicious, cultured probiotic beverage has completely replaced my desire and need for any kind of carbonated soda. It is delightfully bubbly all on its own—it develops a natural effervescence during the second brewing, and it also retains some sweetness even as the fermentation process proceeds.

I have at least a couple of batches of this brewing in my kitchen at all times, and it even travels with us when we go on trips. It is the finickiest of the cultured beverages we make, and I have better success if I don't try to leave it too long or put it into dormancy.

MAKING WATER KEFIR

1) Acquire some active water kefir grains from a reliable source. A healthy set of grains is always multiplying during the culturing process, so you can ask a friend who makes it regularly, or you can order them through various online sources.

2) Prepare a sugar water solution in a wide-mouth quart jar by dissolving 1/4 C. organic cane sugar with a little bit of very hot water from your tap. Stir until dissolved, then fill the jar to near the top with room-temperature filtered water. (The total volume will now be 3-4 cups of sweetened water.)

3) Drain your water kefir grains from the previous batch and add them to the sugar water solution in your quart jar, taking care to only use about 1 heaping Tbsp. of kefir grains per batch. (When they have multiplied beyond this quantity, remove the extra grains to share with a friend or start another batch!)

NOTE: It is very important to use only plastic, mesh, and glass containers and utensils when handling and working with your kefir grains. Never use metal strainers, spoons, or other equipment when working with kefir grains. Remember, your kefir grains are alive and must be cared for properly to continue to thrive.

4) Cover the jar with a coffee filter or cloth secured by a rubber band. Set aside to culture in a warm spot (68-85 degrees F) for 24-48 hours.

IMPORTANT: If you are culturing other fermented foods in your kitchen, you must keep them in separate areas from one another. Milk, water, and juice kefirs can brew in the same area—though we do use different starter cultures/grains for each—but all kefir should be kept separate from other culturing foods (including kombucha, sauerkraut, sourdough, yoghurt, or cheese) during the fermentation process. Intermingling the different cultures by storing them near one another during the culturing process will yield some very unfavorable results in flavor and texture—or sabotage the fermentation process entirely, in some cases! Make separate fermenting areas several feet away from one another for culturing each of these probiotic foods and beverages.

NOTE: If you need to leave your water kefir culturing for longer than 1-2 days—i.e. life is busy and you don't have time to move onto the second fermentation yet—you should add a couple of organic raisins to the jar to extend the time your grains can survive without a new feeding. This is very important, as the grains will run out of enough nutrients if left in just the sugar water solution for more than a couple of days.

Note that doing this may change the taste of your final product, as you are technically culturing the beverage for twice as long as usual before pouring it up and bottling it for the second fermentation. Although still delicious, this will result in a stronger, more sour-tasting beverage.

5) If you prefer your water kefir without the natural effervescence produced during the second ferment, you may pour it up at this point and drink it plain or with added fruit juice. However, we enjoy the carbonation produced in this next step, so we always continue with a second ferment under pressure.

FLAVORING AND BOTTLING WATER KEFIR

6) You can use a variety of flavorings for your second ferment, but the one that works best for us and which we strongly prefer is fresh grapefruit juice. Slice the grapefruit in half and remove any large seeds that are visible, then use a hand juicer to extract as much juice and pulp as possible.

7) Pour the grapefruit juice into your prepared kefir—this is the liquid you strained the grains out of earlier—and then skim off any tiny seeds that are in the mix using a miniature sieve. (Note that this sieve can be metal because it isn't touching any live kefir grains.) 

Take care to leave as much of the pulp as possible. It is this juice and pulp that will feed the kefir during the second ferment.

NOTE: It is important to purchase Grolsch-style flip-top bottles designed especially to handle the pressure of fermented and carbonated beverages. (I purchase Lorina sparkling lemonade and then re-use these bottles for second fermenting our "freshca" soda, but you can order or purchase them from any craft beer store or online. Just be certain they're safe for brewing or they will explode on you!)

8) Carefully inspect your flip-top bottle for any signs of cracks. Finding none, pour all of the prepared kefir/juice mixture into your flip-top bottle and clamp it sealed. 

NOTE: If you are using the small grapefruits that are about the size of a large orange, you will need the juice from the entire grapefruit. If it is one of those huge grapefruits with the thick skins, you may get away with just a half. At any rate, you will want to add just enough juice to the finished water kefir to bring the liquid level in your flip-top bottle to near the top. If you leave too much headroom, you may build up too much pressure and your bottle may explode. (I have done this. It is not pretty, and it is a huge mess of juice and fruit and broken glass to clean up from all over your kitchen!)

10) You can refrigerate it at this point if you do not want carbonation. If you do want carbonation, clamp the bottle securely and let it sit at room temperature for 24-72 hours or until it carbonates. 

It is important to burp the bottle once a day to avoid excess pressure build up. Just open the seal and lift the cap ever so slightly and let the pressure release very slowly. (Otherwise your soda may "bubble up" out of the bottle and all over your counter. If it seems like it is going to do so, clamp the bottle shut again very quickly and move to the sink before opening again. Let just the slightest air out very slowly until the pressure has released enough to let go and open the bottle fully. When it is this fizzy, it is ready!)

11) Refrigerate your bottles of water kefir ("freshca" around here), and continue to burp them once daily until consumed. (I set a daily alarm on my watch so I never forget!)

12) Enjoy! 

Aunt Kim's Restaurant Style Salsa (Vegan)

1 can whole tomatoes with juice, 28 ounce
2 cans Rotel, 10 ounce
1 onion, chopped
2 cloves garlic, minced
1 whole jalapeño, quartered and sliced thin (or more to taste)
1/2 tsp. sugar
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 C. fresh cilantro (or more to taste)
half a lime, juiced

Note: This makes a very large batch. Use a 12-cup food processor or VitaMix, pulsing to combine ingredients. Refrigerate for at least one hour. Serve with tortilla chips or cheese nachos.

NOTE: This original recipe appeared on PioneerWoman.com

Beach Week 2020

Rae Stacy's Coconut Milk Sauce (Can Be Vegan)

This can be made vegan by simply leaving out the chicken. I also leave out the oil. It is delicious prepared with lots of veggies and served over hearty brown rice.

1 - 1 1/2 C. chopped onions
2 Tbsp. vegetable oil (opt., omit for oil-free)
1/2 tsp. salt
2 Tbsp. minced ginger root
1-2 tiny chiles, minced
5 - 6 garlic clove, minced
14-oz. can coconut milk
1 1/2 - 2 lbs. raw chicken (opt., omit for vegan)
1 Tbsp. soy sauce
2 C. chopped fresh greens (spinach, cabbage, broccoli, or any strong-tasting green)

Sauté onions with salt. When translucent, add ginger, chiles, and garlic and simmer on low heat for several minutes. Add coconut milk and simmer for 5 minutes. Add chicken and simmer until just cooked. Add soy sauce and greens and stir until the greens just wilt. (If using cabbage or broccoli, add sooner.) Serve over rice.

Gluten-Free Sourdough Bread (Vegan)

For those accustomed to making wheat sourdough, this gluten-free version will feel awkward and unfamiliar, and it will not taste quite as fabulous to you as your usual wheat sourdough. (My wheat sourdough is the most delicious bread I've ever eaten in my life, hands down!) But for those needing to eat gluten-free, this will be a delicious and satisfying way to get bread back into your life! Just set what you know about wheat sourdough baking aside for a while, as this is a good bit different.

NOTE: I created a gluten-free starter using the method outlined below (twice!) and then I let it go again (twice!) because it was just such a pain to keep both sourdough starters alive and fed. I have since done some research and verified through experience that those who experience challenges with gluten and need to eat gluten-free sourdough can eat regular sourdough, provided the following conditions are met:

1) The wheat flour used is organic.

2) The sourdough cultures and "ferments" for at least 24 hours (at least 12 hours initially and then 12 hours secondarily in the fridge).

3) Rice flour is used to "process" the bread at the end stages when it will no longer be culturing for a long period. In other words, when you pour up the dough and put it in for the second rise, you mustn't use more wheat flour but use rice flour. 

4) Eat it in moderation.

If you do all of that, the regular organic sourdough should work fine for you!

On with the original post, utilizing the GF sourdough starter I created (twice) but no longer have to share with you because I no longer use it. Let me know if you want some of the organic wheat one, which everyone I know who needs to eat GF can have!

Making the initial gluten-free sourdough starter:

Sourdough starters mature and ripen with age, so getting some established starter from a friend is always preferable. (I'm happy to give you some, if you live nearby!) But if you don't have a friend who can share with you, you can always create your own using this process: 

Day 1: Start with 1 C. King Arthur Measure-for-Measure gluten-free flour blend and stir in 3/4 C. filtered, room-temperature water. Set aside, covered with cheese cloth or another "breathable" fabric.
Day 2: Discard half of your budding starter. Feed the rest with the same mixture as above.
Day 3: Measure out 100 grams of the starter and combine it with 100 grams of filtered water and 100 grams of GF flour blend. Continue this process daily—for however long it takes—until the mixture is doubled in bulk after 24 hours. Mine took three days, but it can take up to seven. (Your starter is gathering natural wild yeast from the air! How cool is that!)

Caring for your gluten-free sourdough starter longterm:

Unless you are making bread daily, you will store your sourdough culture in the refrigerator. Feed it once a week or so using a 1-1-1 ratio of starter, water, and flour. (I use King Arthur Measure-for-Measure gluten-free flour blend.) 

Start with 100 grams of starter and "feed" it by stirring in 100 grams of water (preferably filtered, but not cold) and 100 grams of gluten-free flour blend. It is very important to keep the ratio consistent at 1-1-1. Do not use more starter than flour and water. This will cause the starter to not have enough "food" to remain healthy over time. If you're not planning to bake on feeding day, simply place the starter back in the fridge and leave it for up to ten days before feeding again. 

Here's my newly fed starter resting on the counter near the toaster oven. This is my "sourdough spot," which is a warm space in my kitchen that is safely away from the other healthy food cultures growing there. Interestingly, you must maintain a healthy distance between cultured foods as they brew in your kitchen—foods like sauerkraut, kefir, kombucha, vinegar, yogurt, or cheese—because the different cultures don't play nicely together and will definitely mess each other up if not kept several feet from one another during culturing.

Feeding your gluten-free sourdough starter:

It's ready when doubled in size!

When you want to bake with it, feed your starter and let it culture at room temperature until it is doubled in bulk. (I use a rubber band around my jar to mark the "starting place" after I've just fed it,) It will also look nice and bubbly, though gluten-free starter will look different from regular wheat sourdough starter. (It will look almost "frothy," with none of the characteristic wet look or "stretchiness" of the gluten web that is present in wheat sourdough.) This process will usually take at least 6-8 hours if it's been in the fridge, so I usually let it proof overnight and make the dough in the morning, or feed it in the morning and let it rise all day, then make the dough in the evening. It is very important to make the dough while the starter is active and bubbly, before it begins to fall. If it deflates, you will have to feed it and wait again before making the dough. (This does not happen nearly as quickly with the GF sourdough starter as it does with wheat sourdough, however.)

Baking with your gluten-free sourdough starter:

This recipe is the only one I've tried so far, because it is super easy, it works, and it satisfies our urge for gluten-free bread that tastes good. I will post other recipes as I experiment, if I find one we like better. Be sure to carefully measure your ingredients, as accuracy matters here. After you have fed the starter and notice that it is almost doubled in bulk (many hours after feeding), continue with the process below:

Dry ingredients. Sift together well:

375 g gluten-free flour blend* (2 3/4 C.)

25 g almond meal (1/4 C.) [I grind a handful of almonds in my Vitamix for this]

15 g coconut sugar or dark brown sugar (1 Tbsp.) 

15 g psyllium husks** (3 Tbsp.) 

15 g finely ground sea salt (2 tsp.)

* [I use King Arthur "Measure-for-Measure" GF flour blend or Bob's Red Mill "1-to-1 Baking Flour" GF flour blend. You can experiment with others, but those are the two I've tried that I know work. If you try others with good results, let me know in the comments!]
** You can even use Metamucil for a slightly sweet, slightly orange-flavored bread. Also, I have a friend who uses ground flax seed instead of psyllium husks, with good results.

Wet ingredients:

375 g water, preferably filtered but not cold (1 1/2 C.)

50 g avocado oil (1/4 C.)

Starter ingredients:

175 g active gluten-free sourdough starter (1 C.)

15 g raw apple cider vinegar (1 Tbsp.)

Dutch dough whisk and lame—and wheat sourdough versus gluten-free

1) Combine the wet ingredients (water and oil) into the sifted dry ingredients—I use my Dutch dough whisk, but you can just use your hands if you want—and mix together until well-combined. Set this mixture aside, covered with a wet cloth, to rest for 1-2 hours before proceeding. (Yes, you are doing this step even without the starter in there, which seems counterintuitive and unnecessary. You can skip this step and combine all the ingredients at once, but your bread will not rise as high or be as light. (The GF loaf pictured above was made without doing this step. If you do this step, however, your GF loaf will be about as tall as your regular wheat sourdough.) 

[NOTE: The original recipe says you can let this mixture sit overnight in the fridge at this stage, but I've never tried that. If you decide to try it, you must bring it back to room temperature before proceeding.]

8-in glass bowl or small proofing basket

2) After your wet flour mixture has rested for 1-2 hours, fully incorporate the starter and vinegar into your moist flour blend with your hands or your Dutch dough whisk, folding it in and shaping the dough into a ball as much as possible.

3) Transfer dough to a medium (I use 8-inch) glass bowl or proofing basket lined with a cloth dusted in GF flour. 

4) Cover well—I place my bowl into a large plastic bag and twist it closed—and place in a warm spot for 4-6 hours or overnight. (I put mine in my oven with the light left on.) The dough will release moisture, which will cling to the plastic wrap covering it, which is good. It needs to stay moist during this stage. It will only be visibly risen about one inch or so after this step

5) At baking time, preheat oven to 450 degrees. Line a cast iron Dutch oven with parchment paper—stuff the parchment paper in there to "shape" it, then pull it out again for this next step. Gently turn your dough out onto the shaped parchment paper—which is no longer in the Dutch oven—flat side down.

6) Score the dough in a pattern with a bread lame or very sharp knife to allow steam to escape during baking. The scoring is functional, not just for appearance, so don't skip this step!

7) Carefully lower the parchment paper and dough back into the Dutch oven and cover with a well-fitting lid. If you don't have a Dutch oven, you can use a baking stone with a metal bowl inverted on top like a lid, or a  pre-soaked Romertopf clay baking pot. Just use anything that traps all the moisture inside during the first part of the baking cycle, and to keep the heat steady throughout. This ensures the bread cooks from the inside out and isn't too moist in the middle.

8) Bake for 30 minutes with the lid on, then remove the lid for 20 more minutes of baking.

9) After these 50 minutes of baking, carefully lift the bread from the Dutch oven using the parchment paper, then place the loaf directly on the wire oven rack for the last 10 minutes of baking. It will look dark, like it is burning, but it isn't. 

Recap: Bake 30 minutes covered, 20 minutes uncovered, and 10 minutes directly on the oven rack.

10) Carefully remove the loaf from the oven and place it on a cooling rack for 2-3 hours. Do not cut into the bread until it has cooled completely. 

NOTE: This bread will keep fresh on the counter in a ziplock bag for around 3 days, or you can slice and freeze it for toasting later. (We always eat it toasted, with a little bit of butter or buttery spread put on before putting it in the toaster oven!) Interestingly, even though sourdough bread does get stale, I've never had a loaf of wheat sourdough mold, even after a week on the counter in a ziplock bag. The gluten-free sourdough is more moist, however, and will mold after a few days unless frozen.

Regular (wheat) sourdough on the left, versus gluten-free sourdough on the right. Enjoy!

* The recipe shared here is modified heavily from this recipe from Meghan Telpner.

Using the leftover starter:
If you're like me, you don't want to waste one bit of your sourdough starter, even when you have some "discard" during your feeding and baking cycle. Just save the discard starter in a jar in your fridge and use it for one of these wonderful recipes we've tried and loved: Gluten-Free Sourdough Pancakes, Best Gluten-Free Sourdough Pancakes (which we do like better!), Gluten-Free Sourdough Apple Cake, or you can try any of the other wonderful recipes at Cultures for Health. They are a wealth of information and a wonderful resource for GF sourdough recipes! I encourage you to explore their site as your continue on your journey of making healthy cultured foods at home!

Aunt Kim's Greek Turkey Burgers

2 lb ground turkey

1 1/2 C. fresh bread crumbs (can use GF)

1 1/2 C. chopped baby spinach

1/2 C. light greek dressing

5 oz feta, cubed

1/4 large onion, finely chopped

1 egg

salt and ground pepper, to taste

1) Preheat outdoor grill for medium-high heat. Lightly oil the grate.

2) Combine all ingredients and form into patties.

3) Cook turkey burgers on preheated grill until juices run clear and instant-read thermometer reads 165 F (maybe 5-10 minutes per side). NOTE: Uncle Tom sprays the turkey burgers with cooking spray while cooking to create crispy outside.

Served with broccoli salad and orzo veggie salad. Beach Week 2021.

Olivia's Sourdough Cinnamon Rolls

DOUGH:

550 g bread flour

45 g sugar

10 g salt

150 g water

150 g warm or room temp oat milk

1 stick melted butter (can use vegan)

75 g live sourdough starter

FILLING:

85 g softened vegan butter (or regular, 3/4 stick)

90 g brown sugar

1 Tbsp cinnamon

sprinkling of ground nutmeg

1 tsp. vanilla

METHOD:

1) Combine flour, salt, and sugar in large mixing bowl.

2) In a separate bowl, combine warm milk, warm water, melted butter, and starter.

3) Pour wet into dry and mix with dough hook until everything is incorporated and you have a shaggy ball.

4) Cover and let rest 45 minutes.

5) Perform four sets of "stretch and fold,"  once every 45 minutes for 3 hours.

NOTE: STRETCH AND FOLD = lift up dough, stretch, let stretch out thin, then fold over the ball of dough. Do this all the way around the ball of dough until all parts of circle have been stretched and folded in this way.

6) After last fold, let dough sit for three hours.

7) Roll to 18 x 12 inches on floured surface.

8) Spread filling over entire dough.

9) Roll longways and cut into 2-inch pieces to make 9 rolls.

10) Place in greased 8 x 8 inch tin. Cover and move to fridge overnight.

11) In the morning, remove from fridge and let sit for 3-4 hours at room temp.

12) Bake at 400 degrees for 10 minutes, then lower to 350 degrees and bake for 30-40 more minutes.

13) Top with lightly sweetened cream cheese frosting.

Original recipe is from @earths.feast on Instagram.

Aunt Kim's Beach House Macaroni & Cheese

 16 oz tubular pasta, cooked

1 Tbsp. EVOO olive oil

6 Tbsp. butter

1/3 C. flour

3 C. whole milk

1 C. heavy whipping cream

4 C. sharp cheddar cheese, shredded

2 C. gruyere cheese, shredded

salt and pepper to taste

1.5 C. panko crumbs, for topping

4 Tbsp butter, melted, for topping

1/2 C. parmesan cheese, shredded, for topping

1/4 tsp. smoked paprika (or regular is fine), for topping

1) Preheat oven to 350 degrees. Lightly grease a large 3- or 4-qt baking dish and set aside. Combine shredded cheese in a large bowl and set aside.

2) Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

3) Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

4) Melt butter in a deep saucepan, dutch oven, or stock pot.

5) Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

6) Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

7) Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

8) Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

9) Pour half of the mac n cheese into the prepared baking dish. Top with remaining 2 C. of shredded cheese and then the remaining mac n cheese.

10) In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Beach House 2021

Aunt Kim's Mexican Manicotti

1 lb. lean ground beef

2 C. Mexican blend shredded cheese

1 can refried black beans (Bush's)

1 pkg taco seasoning mix

1 16-oz jar picante sauce

2 C. sour cream

2 green onions, sliced

1 small can sliced black olives (opt.)

2 C. warm water

1 box manicotti shells

1) Mix raw ground beef with taco seasoning, 1 C. of cheese, 1 can refried black beans

2) Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.

3) Pour the picante over the stuffed shells. Then pour in the 2 cups of warm water.

4) Cover with foil and bake in 350-degree oven for 1-1.5 hours.

5) When shells are done and dish is bubbly, top with sour cream, reserved cheese, and olives.

6) Put back in oven for 5-10 minutes.

7) Remove from oven and top with green olives.

Served with STREET CORN, CASSEROLE STYLE

16 oz. whole kernel corn

1/2 C. mayo

1/2 C. sour cream

4 oz. cotija cheese, grated

paprika

chili powder

Mix together sauce ingredients, then stir in corn. Pour into 11x7 or 8x8 dish, sprinkle liberally with paprika and chili powder. Bake at 350 degrees for 30 minutes or until heated through.

Beach Week 2021

Chocolate Chip Date Cake (The Trellis)

This is an old recipe from The Trellis restaurant, a Williamsburg staple on DOG Street for many years that was a favorite of ours when we were at William & Mary. This cake is delicious—very sweet and rich!

1 8-oz pkg. chopped dates

1 3/4 tsp. baking soda

1 stick butter

1 3/4 C. flour

4 Tbsp. cocoa

1/2 tsp. salt

1 1/2 C. sugar

2 eggs

1 tsp. vanilla extract

3 C. chocolate chips

1 C. walnuts, chopped

1) Preheat oven to 325 degrees. Prepare 9x13 pan with butter and flour, then set aside.

2) Soak dates in 1 1/2 C. boiling water and 1 tsp. baking soda.

3) Combine flour, cocoa, 3/4 tsp. baking soda, salt. Sift.

4) Mix 1 C. sugar with butter. Beat until smooth. Add eggs, one at a time. Scrape sides of bowl. Beat until creamy.

5) Add vanilla, then flour mixture and date mixture alternately. Mix well.

6) Pour into prepared pan and spread evenly, especially into corners.

7) Sprinkle 1/2 C. sugar over top. Bake 20 minutes.

8) Remove from oven. Top with chips and nuts, then bake additional 20-25 minutes.

9) Cool 30 minutes. Refrigerate 30 minutes. Serve.