Wednesday, April 22, 2009

Blend Everything After The Stars

Hello, friends.

Here we have a favorite supper here at chez centrepullball. Camel Pockets. Oh, my. So good.
This time I divided the dough into 8ths instead of 16ths for EVEN BIGGER Camel Pockets! Yowza! Also, I used less pepper. Next time, I'm going back to 16ths. Much more manageable. Also, I am going to try and cut the oil down in both the dough and the filling. But really, you should try these. So supergood.

The giant Camel Pocket.

And another nice, quick supper. I can't believe it's taken me this long to sort of come up with a favorite mac and cheeze supper, I mean, mac and cheeze, so basic! But this is it. It's pretty much the New Farm Macaroni and Cheeze recipe, not baked. I just whizzed all the sauce ingredients in the blender with a Tablespoon of cornstarch, heated it (carefully!) over the stove and dumped it over the pasta when it was ready.

16oz uncooked elbows
3 T oil
1/4 C flour
1 1/2 C really hot water
1 t salt
1 t garlic powder
pinch turmeric
1/2 C nutritional yeast
1/2 t paprika
1 T cornstarch

Blend everything after the stars. Heat on stove, stirring often to prevent lumps. Meanwhile boil yer pasta. Drain pasta, mix with sauce and serve. Yuuuum.

Do you know how excited I will be to serve supper with fresh, local produce instead of canned or frozen, huh? huh?

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