Autumn's Gluten Free Mac and Cheese Bake with Spinach and Broccoli Surprise

In our house we taught all of our children how to cook and bake.  Feeling that some day it would come in handy for them.  Not to mention, that one day a week we wouldn't have to cook a meal.  Our 12 year old daughter, Autumn is the only one left at home, and is ecstatic to begin preparing  her own meals from start to finsh.  She gets to plan what meal she would like to create, and from there she makes the shopping list, and finally she gets to cook the whole meal by herself.  Of course I am always on hand for any questions or assistance, but we really try to foster her self-sufficiency in the kitchen.  While watching a cooking show (Rachel Ray) she had gotten inspired to create this wonderfully nutritious dish we call "Autumn's Gluten Free Mac and Cheese Bake with Spinach and Broccoli Surprise".

After having tasted this recipe by my daughter I would have to say that it is by far my absolute favorite mac and cheese recipe ever.  It is very light and yet chocked full of flavor and vitamins from the vegetables added.  Did I mention, I did not have to cook this incredible dish?!  While it is hard to watch our children grow up, it is ever so nice to see them being able to take care of themselves if they need to.  Awesome job Autumn!!!

Autumn's Mac and Cheese Bake with Spinach and Broccoli Surprise

1 bunch spinach, washed, dried and chopped

salt and pepper to taste

1 lb.of your favorite gluten-free pasta (she used Tinkyada's Fusilli)

1 bunch broccoli, chopped

3 tbsp. butter

3 tbsp. featherlight flour (all purpose flour)

2 1/2 cups whole milk, warmed

nutmag, freshly grated to taste

1 cup provolone, grated

1 cup Asiago, grated

1 cup Parmigianno-Reggianp, grated

Par-cook washed and chopped spinach for about 3 minutes.  Place in ice bath to stop further cooking and to lock in the greeness.  Drain well, and squeeze spinach free of liquid.  Do the same to the broccoli par-cook for three minutes, shock in ice bath, and drain.  When both vegetables are completed then place a large pot of water on the stove to boil.  Add your pasta and cook until al dente.

Take a saucepan and place on the stove at medium heat and add the butter.  When the butter has melted, whisk in the flour and cook for about 1 minute.  Add the warmed milk and whisk to combine.   Cook the sauce for about 5 minutes or until it thickens.  Season with salt, pepper, and nutmeg to taste.  When the pasta ia almost ready, add the provolone, and Asiago cheese to the sauce.  If the sauce is too thick you can add a bit of the reserved pasta water to help thin it out.

Heat the broiler or the oven to high.

In a large prepared casserole pan, combine the pasta, spinach, broccoli and sauce.  Top with Parmesan chesse and brown under the broiler or in a hot oven for a couple of minutes.  Remove from the oven and serve. 

http://www.foodnetwork.com/recipes/rachael-ray/mac-n-cheese-n-spin-occolini-bake-recipe/index.html

Roasted Broccoli with Parmesan

Here in California I think we get spoiled with the variety and the amount of vegetables that are available year round.  When my family and I traveled this summer across the U.S. we found that vegetables were not so prevelant everywhere else.  Salads were some times just a bowl of icebeg lettuce with one slice of cucumer and two cherry tomotoes on top.  Not very appealing, or tasty.  What we craved the most while on our trip, were the beautiful, colorful and fresh vegetables that abound in California.  My family loves vegetables.  Not just some vegetables but all vegetables.  I know that unfortunately our lives often can get so hectic.  It can get to the point that all we can think of is getting that meal on the table without any regard to what goes into it, what it's nutritional value is, or how it looks and tastes.  Slop!  We sometimes get stuck into a routine and forget to create new and exciting vegetable dishes to tease our palettes.  But you know me, I am ever seeking for new recipes.  I don't care where I get them, just as long as they keep coming.  There is this new cooking show on the Food Network called "10 Dollar Meals with Melissa d'Arabian".  I like her show because she is extremly accessible.  She is always giving tips on how to create wonderfully tasty, and eye catching meals without having to break the bank.  This concept really hits home for us, because that is our exact philosophy.  Who wants to eat the same old dried up veggies or worse yet soggie, no color, lifeless vegetables?  Certainly not a vegetable out of a can.  Yuck!!  Not us, that's for sure.

This vegetable dish is extremely easy, yet looks fancy; fine dining if you will.  Plus, roasting the broccoli does not mean it will lose anything in color, flavor, or texture.  Did I mention it only takes a few minutes to prep this dish and it costs less than a dollar for a family of four to serve?  And yet again a dish I can throw into the oven while the rest of dinner is being prepared and I am working on homework with my daughter.  This would be a nice dish to serve for a huge family gathering or party.  Simple yet elegant.  FYI, this concept of roasting vegetables can be adhered to many vegetables.  As a Puerto Rican I would be remiss if I did not add a little, if not alot of fresh minced garlic, and you could always add some fresh minced herbs, or marinade the veggies in a nice salad dressing before you roast them.  Remember to be creative and there is no wrong way to do this!

ROASTED BROCCOLI WITH PARMESAN
Recipe courtesy Melissa d'Arabian
Show: Ten Dollar Dinners with Melissa d'Arabian Episode: Supper for a Song
4 servings
Ingredients
• 1 head broccoli
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 2 tablespoons grated Parmesan
Directions
Preheat your oven to 400 degrees F.
Peel the outer layer of the broccoli stalks. Cut the broccoli lengthwise keeping the stalk and broccoli florets intact. (The long broccoli spears should resemble trees.) Arrange in a single layer on a baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Toss to coat and roast until nicely caramelized, about 15 minutes. Turn broccoli over and sprinkle with grated the Parmesan. Cook until the Parmesan melts, about 5 minutes. Transfer to a serving bowl or platter and serve immediately.

Click on this link to see this recipe on the Food Network:
http://www.foodnetwork.com/recipes/melissa-darabian/roasted-broccoli-with-parmesan-recipe2/index.html