Spring Vegetable Ramen

Viki collageIt’s no big secret that I’m a big fan of vegetables in the garlic and onion family, also known as Allium vegetables. I haven’t yet gone to the trouble of calculating, but Allium species ingredients may be in 95% of my recipes on this blog! allium Onions, garlic, scallions, shallots, chives–I love ’em all. One of my favorite bulbs that blooms in spring happens to be named Allium as well! Those flowers peaked weeks ago. The time for ramps has passed. Summer officially began last Saturday, and what do we have now? Garlic scapes. Those are the antennae in the goofy photo above.

I found an exciting way to use my scapes among Blue Apron’s weekly meal offerings. I like that they publish recipes on their website without requiring you to purchase the boxes, like I did recently. I’ll be honest, the recipe probably caught my eye because of the prominence of a slightly soft egg yolk in the picture. Also, it’s about time I join in on the country’s enthusiasm for ramen (though I refuse to make it with American cheese).
As a soup, you can really design this dish however you want. I chose to shop for a few items (mushrooms, peas, nori, and ramen noodles), and I had the rest ready to go.

Spring Vegetable Ramen
with Garlic Scapes, Shiitake Mushrooms and Egg

Adapted from Blue Apron

5 ounces fresh english peas, shelled
4 ounces sliced shiitake mushroom caps
2 eggs
2 garlic scapes
, thinly sliced
2 scallion, white and green parts thinly sliced separately
1 1-Inch piece ginger, peeled and minced
1 lemon
1 sheet nori
(dried seaweed)
4 Cups vegetable broth or stock
2 Tablespoons soy sauce
12 ounces ramen noodles
2 ounces arugula
Plenty of salt and pepper to taste
, which will depend greatly on the seasoning in your broth

I thawed a chunk of homemade (chicken) broth I had stowed away in the freezer for something like this. You really can use any broth, but you'll need vegetable if you're keeping it vegetarian, of course.

I thawed a chunk of homemade [chicken] broth I had stowed away in the freezer for something like this. You really can use any broth, but obviously you’ll need vegetable if you’re keeping it vegetarian.

Take out all your ingredients for preparation, including the eggs. The eggs should come to room temperature before cooking. I was particularly nervous about this step because when I attempted to make hard-boiled eggs last week, I followed Martha Stewart’s instructions here, and it was a major failure.

Set a pot of salted water over high heat and bring to a boil while you prep all of the vegetables.

Tip: you can use one prep bowl for your sliced garlic scapes, the whites of your scallions, and the minced ginger. The green parts of the scallions should have their own bowl. The shelled peas have their own bowl.

Remove some of the yellow rind of the lemon with a peeler. Avoid the white pith. Mince the rind finely. Measure 2 teaspoons and set aside. Quarter the lemon, remove its seeds, and set aside.

Make thin strips of nori with a knife or scissors (one of my favorite kitchen tools!).
Carefully add the room-temperature eggs to the boiling water and set a timer for exactly 7 minutes. Then drain and rinse under cold water for about a minute to prevent them from cooking further.

In the same pot in which you boiled the eggs, set some more salted water to boil (yay less dishes!).
In a second, larger pot, add about 2 teaspoons of olive oil and heat over medium heat.

Pour in the ingredients in your one bowl of scapes, green onion, and minced ginger. Season with salt and pepper. Sauté for a minute or two until slightly softened.

Add the mushrooms and cook for about a minute more. Then pour in the vegetable broth, soy sauce, and lemon zest. Squeeze in the juice from two of the lemon wedges, to start.
Increase the heat to bring the broth to a boil. Then lower the heat so the mixture simmers; let it go for 8-10 minutes.

Moment of truth: while the broth simmers, peel the eggs and cut them in half lengthwise. (SUCCESS! Solid whites and slightly gooey yolk.)

Squeeze lemon juice over the arugula and toss. Add salt and pepper.

When the broth is about ready, stir in the peas, season with more salt and pepper, and remove from heat. Leave lid on to keep warm while you cook the noodles.

Add the noodles to your pot of boiling water, stirring to separate. Cook according to package directions. Drain rinse with warm water.

In two large bowls, divide the noodles.
Pour broth in bowls. Garnish with the dressed arugula, scallions greens, nori strips, and eggs. Add a bit more lemon juice if needed.

That's what I'm talking about.

That’s what I’m talking about.

Kale and Mint Salad with Spicy Peanut Dressing

A haiku:

‘Tis salad season
What came in this week’s farm share?
Yes, lettuce again.

It is the time of year to have greens on the brain. My Golden Earthworm Organic Farm CSA started distributing its shares just three weeks ago, and I am already racing to keep up. I don’t to come across as complaining–this is some of the freshest, most nutritious food I can eat. And remember Crystal’s experiment? You might be interested in catching up with her here. Sounds like she might enjoy salad right now.

I used recipes from all different sources for my weeks’ inspiration. There was the Warm Orzo Salad with radishes and Dijon vinaigrette, from Good Housekeeping magazine, which I ate spooned over mixed greens. I cracked open Alice Waters’ The Art of Simple Food II to mix it up and make Red Romaine Salad with Sherry Vinegar and Garlic.
Joy the Baker inspired me to use the baby kale in her Tuna, Kale, and Egg Salad recipe.
A real highlight, these strawberries arrived in last week’s share. Eating them sliced over arugula with balsamic glaze drizzle was almost as good as dessert, and I didn’t even add the usual goat cheese!

One particular kale salad I made last week was special. It was a rock star salad; it rocked with flavor. Since kale is so hip, perhaps I should call it a pop star salad? If so, it would compare to those pop stars you think of and say, “he’s so famous, he can’t be any good,” and then you end up being impressed by his talent.

Once again, this salad has an Asian flair–the soy sauce, the spice, the peanut butter. It reminded me of the flavors I loved so much at a restaurant named Chin Chin, in Melbourne, Australia. It’s the kind of heat that makes your nose run a little, but you don’t feel like you’re dying.

Kale and Mint Salad with Spicy Peanut Dressing
from Food52 user dymnyno

1 large bunch lacinato kale, chopped very small
1 Cup fresh mint, minced, or a combination of fresh mint and fresh cilantro
1 Cup walnuts, chopped

3 Tablespoons smooth peanut butter
3 Tablespoons warm water
3 Tablespoons rice wine vinegar
1 Tablespoon pomegranate molasses
1 Tablespoon soy sauce
1 teaspoon fresh garlic
, minced
2 teaspoons fresh ginger, peeled and minced
1 teaspoon sesame oil
1 teaspoon dried red chili flakes

*These quantities aren’t meant to be precise. I realize that a “large” bunch is very subjective–usually one of my pet peeves in recipes, so I should have given you a weight by ounces. But the idea is to vary the ratios based on your taste preferences and what you have at home. In my case, I had leftover cilantro, a herb that would sensibly fit in with this flavor profile.

DSC_8726Mint was one of the first plants to assert itself in my garden this spring. Some people consider them weeds, they take over so much. If you have to pull some up, try to use it in a salad before tossing the rest!

When you are prepping the salad, the step of mincing the kale makes such a big difference in the texture. Kale can be tough, and this method helps tenderize the leaves without pre-cooking them. I found that the most efficient way to mince the kale was to remove the stems, stack and leaves, roll them up, and slice, using the chiffonade method. See below.

Toss the chopped kale, chopped herbs, and the walnuts together.
DSC_8741To a blender or food processor, add the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes. Mix at high speed until everything is smooth. So easy.

Since every bunch of kale is a different size, and every salad is going to be a different size, pour just some of the dressing into the salad at first. Add more as you go until you feel it is adequately dressed, and save the rest for another salad.
I see more rock star salads like this in my future. But the next batch of green lettuce I get? I think I’ll put some on a burger.

Going Green with Soylent Green

Today, I am excited to feature a guest post by my friend, Crystal. Crystal is an actual friend, not simply an acquaintance or networking contact. We go way back, to the line for having one’s caricature drawn during a college freshman orientation event (where did that drawing go, anyway?). I guarantee there was free food involved. Crystal and I have a lot in common; we both love preparing and eating food as well as efficient time and energy management. She happens to be a stellar writer. Crystal is much braver than me in a lot of ways, including this latest adventure. I know I have acknowledged before how a dedication to planning interesting meals and the desire for efficiency can contradict. I have noted that one can see an entire evening disappear while preparing food, perhaps while other tasks or pleasures loom. I will admit that my cooking doesn’t always come cheap. Crystal faced the facts–she is on a mission to cut it all back. Read on for part one!


All natural Soylent mix

Last month, the New Yorker published a piece on Soylent, a shelf-stable powder that can be mixed with water to become a meal replacement. “The End of Food,” the headline screamed, “Has a tech entrepreneur come up with a product to replace our meals?” Unlike Slim Fast and similar products, Soylent claims to be nutritionally complete, the only thing you’ll need to eat (er, drink) for the rest of your life (which hopefully will not be shortened due to diet). Also, it was invented by a bunch of young engineers who subsequently launched a successful Kickstarter campaign to manufacture Soylent for the masses. $755,000 later, we are that much closer to a humanity that doesn’t have to think about food ever again. This despite a name that was intentionally chosen for dark humor.

My gut reaction upon hearing the Soylent story was that it was a ludicrous idea. Why would anyone want to replace all of their meals with this shake? That would take all the fun and pleasure out of eating! The more I thought about it though, the more I started to see the appeal. As someone who loves food, cooking and works in the food industry on several levels, it’s hard for me to step away from my “Good food will bring world peace and cure cancer!” bubble. But I know for many people, food is a means, not a way of living, and it requires time, expertise and effort to craft meals three times a day. If you are cramming for finals and would otherwise drink soda and grab two dollar-slices of pizza, is Soylent such a bad alternative?

So, I went to the Soylent website and looked at the ingredients. It read like the elements of the periodic table: choline bitartrate, manganese sulfate, chromium chloride, and on and on. As someone who cares about understanding what goes into my body, this was not reassuring. (Yes, I realize that when I eat “real” food, these chemicals are also going into my body, but I would rather they come from recognizable foods than be artificially produced in a factory.)

Also, it was expensive. A week’s supply (21 meals) was $85. That is actually much higher than the amount I usually spend on groceries each week ($20-30). I suppose if you factored in the cost of my pantry ingredients plus the amount I spend eating out at restaurants, I spend more than $85/week on food, but even so, this seemed like a large amount to spend on a product that was widely acknowledged to taste mediocre.

But what if I could make Soylent on my own? It turns out that there is a burgeoning DIY Soylent movement, with a rich variety of recipes designed for various needs (building muscle, losing weight, women’s health, etc). So, I set out to see if I could make Soylent on my own. And lo and behold, there was a recipe online for “All Natural Soylent.” I figured that if I could source all of the ingredients from the venerable Park Slope Food Coop, then it would indicate the quality and relative “naturalness” of my finished Soylent. It would also mean significant cost savings for me compared to buying Soylent directly.

Starting tomorrow (Mon 6/16), I am going to embark on a Soylent-only diet for one week. That means no solid foods, no alcohol, no cheating (I hope). I’ve never tried restricting my diet before in any manner, so clearly going cold-turkey on Soylent for a week will be a cakewalk.

Frequently Asked Questions

Natural Soylent Ingredients

What’s in this “all-natural” Soylent?

Milk, nuts, cocoa powder, dried spices, and other odds and ends, but primarily ingredients that you would know and recognize. Part of the appeal of using this mix was that any leftover ingredients I had at the end of the week could be used in regular cooking, whereas most Soylent recipes call for things like “GNC Mega Men Sport.” I ended up substituting a packet of Emergen-C for camu camu powder, since the Food Coop didn’t carry it, but since the recipe only includes 1 g of this, I don’t feel too bad about the compromise. Here’s the full recipe for a one day/3 serving batch, designed to give you 2,000 calories/day:

  • 5 cups 1% milk, Vitamin D-fortified
  • 55 g coconut sugar (potassium)
  • 45 g cocoa powder
  • 30 g chia seeds (fiber, protein and omega-3 fatty acids)
  • 75 g sunflower seeds (thiamin, riboflavin, niacin, B6, and folate)
  • 50 g hazelnuts
  • 25 g peanuts (niacin)
  • 10 g dried spearmint (vitamin K)
  • 5 g dried basil (vitamin K)
  • 10 g soy lecithin (choline)
  • 3 g iodized salt
  • 1 g Emergen-C powder (vitamin C)
  • 1 g paprika (vitamin A)

What’s it taste like?

Honestly, it tastes all right. The dominant flavors are chocolate and mint, so it basically tastes like minty chocolate milk, which would be really appealing if I only liked chocolate more. The texture is a little gritty but tolerable. If I work on my blender technique and experiment with blending the liquids and solids in smaller batches, I think I’ll be able to get a totally smooth shake. Or, if anyone wants to lend me a Vitamix blender, I’m all ears.

No really, why are you doing this? Why are you kicking puppies and taking all the fun out of food?

Anyone who knows me knows that I LOVE to eat. Moreover, I cook frequently and do it well. So I don’t think there’s any question that I’m lacking the skills or motivation to make my own meals. However, I also REALLY love efficiency and good time management. Right now, I spend a good chunk of my time planning meals, assessing my kitchen inventory, grocery shopping, prepping and cooking food. If I freed up that time, what could I do with an extra 5-10 hours each week? That idea excites me immensely. Can you imagine what you could accomplish with that block of time?

I’m also doing this as a social and psychological experiment. What’s it like to eat the same thing every day? I certainly don’t lack for options in NYC, but there are people in developing countries who can’t afford a diverse diet. How do I explain what I’m doing to my friends, family and coworkers? I tried to block off a relatively quiet week for my Soylent diet, so that I could avoid missing out on parties, work events, etc. Of course, it didn’t work out that way, and I’ll definitely be forced to drink my Soylent while at public gatherings. But that’s fine, I’m happy to share my story, even if I come off as a bit of a kook. More importantly, I hope my experiment will inspire some radical conversations about why we eat what we eat, and why the idea of Soylent feels so repulsive and icky to people…or not.

Wait, I heard Soylent makes you burp/fart/[unmentionable effects on your gastrointestinal system] a lot?

Prolific flatulence does seem to be one of the most “dangerous” side effects of the Soylent diet. This is probably because most Americans (97%) don’t eat enough fiber. So when you suddenly start eating the proper amounts of fiber, your system may have some trouble adjusting.

I’m not too concerned about this (though maybe my coworkers should be) because I already eat tons of leafy greens and whole grains, but there’s only way to find out what happens when I’m hitting the minimum recommended fiber level…

Will Soylent be healthier than what I normally eat?

Here’s a one-week snapshot of what I usually eat. In red, I’ve marked the meals which were from restaurants or that I otherwise didn’t make and don’t truly know what went into the food. I am a firm believer that homecooked meals, where you can control exactly what goes into your food, are better for you than food made in commercial settings. (Though I also recognize that some homecooked meals, including my own, can be just as unhealthy/even tastier than restaurant meals.)

Diet Diary

As you can see, much to my chagrin there is a lot of red. This was a week where I attended several events after work, and also had leftovers from Szechuan Gourmet from when I treated my mom and aunt to dinner. So I didn’t do a ton of cooking for myself that week. Weekend mornings are also tough because I’m working as a line cook, which means I end up cramming leftover food scraps into my mouth while I work, then eat at the end of my shift around 4:30 pm.

Without running a full nutritional analysis, I have no way of knowing how healthy my normal diet is, but it’s probably a bit high in fat and not nutritionally complete.

Will I save money by drinking Soylent?

I mentioned above that I felt buying Soylent was expensive, so how does making Soylent compare in terms of cost? I ran the calculations for my version of Soylent, and it comes out to $2.01/meal, which is definitely cheaper, about half the cost of buying official Soylent. If you bought all of the ingredients on Amazon, it would be just a bit more, about $2.75/meal.

Soylent Cost

So that’s that for now. I will be posting throughout the week with updates on the Soylent experiment, whether it’s worth the time savings, cost savings or health benefits, and any other unexpected effects. Stay tuned!

Crystal Cun is a writer, cook and oystermonger in Brooklyn who loves sharp cheeses, knives and ideas. You can read more of her work here or follow her on Twitter at @LadyParmalade.

Fresh Gnocchi & Baby Zucchini with Pan-friend Squash Blossoms – Blue Apron

This post is the third in a series in which I review one of the services that provides pre-portioned ingredients and recipes, delivered to your door. The first was Hello Fresh, then Plated, and now Blue Apron.
See: Salmon Salad – Plated and Hello fresh – hello leftovers?

Like I did for the others, I signed up for Blue Apron through a promotion. It may have had to do with the process of entering that code, but I was a little put off by the fact I had to fully commit my credit card and ordering information before I could select the meals that were going to be covered. I saw the recipes they were featuring in the upcoming weeks. I discovered that while I wasn’t permitted to mark off individual recipes for my next delivery, I could fiddle with my meal preferences (whether I ate meat, fish, etc.) in order to get what I wanted. From some of the reviews, I see that people don’t always receive their top picks. I was pretty excited about the three meals kits I would be getting: Pan-Seared Drum and Tomato Jam with Himalayan Red Rice Risotto & Asparagus, Fresh Gnocchi and Baby Zucchini with Crispy Squash Blossoms & Lemon Brown Butter, and King Trumpet Mushroom Steam Buns with Miso Butter & Japanese Sweet Potato Salad.
I felt good about the recipes because several of them used ingredients I never have or had never even tried. Like Hello Fresh, I had to order three meals of two servings (I could, mercifully, order only two with Plated). The pricing is very similar, at $10-$12 per person per plate.
Blue Apron’s delivery came in a giant box. It was thoroughly lined with padding, which kept the ingredients well-protected.
Everything arrived in great condition. Blue Apron uses the same brand of freezer packs as Plated to keep highly perishable items, like fish, cool at the bottom of the box. I liked the use of brown bags for packaging some of the smaller, miscellaneous ingredients. There was a mix of items that did and did not need refrigeration, but they were small enough to stick in the fridge either way.

As usual, I executed the fish recipe first. I enjoyed the fish itself, and appreciated the accompanying ingredients, but the dish as a whole seemed overly simple. I had the same issue as before with the rice being bland at first, until I realized that I needed to be truly liberal with salt and pepper. Perhaps I should have added extra garlic–the recipe called for two cloves and they gave me a whole head, which happen to be pretty old.

The recipe I am featuring here is the gnocchi and baby zucchini recipe; this one came out great!

I will say that on the day I unpacked the box, I looked over the squash blossoms, the very top item. I was shocked to see in blaring text that they were a product of Israel.
Now, I know my produce can come from various parts of the world a different times of the year. But I felt that Blue Apron had specifically alluded to the fact it is spring in the United States, and it is the season to pick the blossoms from the zucchini plants here. Nevermind that it is a little early for that. I felt slightly misled.

Fresh Gnocchi and Baby Zucchini with Crispy Squash Blossoms & Lemon Brown Butter
From Blue Apron
Makes 2 servings

4 whole squash blossoms
1 small lemon
1/2 lb baby zucchini
1/4 Cup rice flour
2 Tablespoons butter
1/3 Cup pecorino cheese
, grated
10 ounces fresh potato gnocchi
Approx. 2-3 Tablespoons of canola oil, for frying

Start by washing and drying the produce.
DSC_8903Set a large pot of salted water over heat to bring to a boil for the gnocchi for later. Remove the stems and pluck the stamens out of the squash blossoms. Reserve two of the whole flowers to fry. Roughly chop the other two flowers.

Take the lemon and remove some of the yellow rind with a peeler. Avoid the white bitter pith. Finely mince the rind and measure 2 teaspoons to set aside. Cut the lemon in half. Take one of the halves and half that, so that you have a wedge for serving with each of the plates.
Cut the tops and bottoms off of the zucchini and discard. Slice the zucchini in half lengthwise and then crosswise so you have quarters. Set aside.

DSC_8907Now we fry the flowers. Combine the rice flour and ⅓ cup of water in a medium bowl to create a batter. It may seem very thin.

Coat the bottom of a medium sauté pan with oil and heat until very hot. If you flick a little water into the oil and it sizzles, it is ready to go. Dip the whole squash blossoms in the batter, allowing any excess to drip off. Because my batter was so watery, I felt like hardly anything stuck. Perhaps I could have added less water.
Transfer the battered squash blossoms to the pan and cook until crispy, 2-3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt. Set aside.

Discard the oil from your sauté pan, pouring it into a heatproof bowl to cool first. Carefully wipe out the pan.

Time for the lemon brown butter sauce. To the same pan, add the butter and melt. As a warning, the pan may have retained so much heat that the butter already starts to melt and brown without turning the heat back on at first.
Watching closely, cook until the butter foams, and swirl around until it becomes golden brown and smalls nutty, about 2-3 minutes.

Add the chopped squash blossoms and lemon zest and cook, stirring frequently, 5 to 10 seconds, or until thoroughly coated.
Add the zucchini and season with salt and pepper. Cook, stirring occasionally, 3-5 minutes. Once the squash is tender, stir in the juice of your lemon half.

In the meantime, add the gnocchi to the pot of boiling water.
The gnocchi should be done and tender in 2-3 minutes, when it floats to the top of the pot. Use a slotted spoon or strainer to transfer the cooked gnocchi to the pan with the cooked zucchini and brown butter. If the zucchini isn’t tender yet, transfer the gnocchi temporarily to a separate bowl.
I love the little ridges! These reminded me of Alf.
ALF Season 1

Pour in most of the Pecorino cheese, keeping a few pinches for serving. Scoop ¼ Cup of reserved pasta water and stir into the mixture.
Remove from heat and season with salt and pepper to taste. Serve the gnocchi on 2 dishes, topped with a fried squash blossom each. Sprinkle with the remaining Pecorino cheese.
Once I scooped out what I felt was two servings, there was about one serving left in the pan. I was underserving because my husband and I had snacked beforehand, and were eating a salad as well. For once, I was content with the quantity of food that came out. And the taste was wonderful. The lemon flavor really shined, balanced by the salty cheese, and the tender gnocchi and zucchini created a very pleasant mouthfeel. I would have liked to see the fried blossoms come out crispier; improvements could be made to the batter. This will be a great recipe to return to when the squash blossoms are harvested here in New York!

Blue Apron Rating (on a scale of 1-5):
Ordering: 2
Packaging: 4
Ingredients (freshness): 3
Recipe accuracy (quantities, ratios): 4
Instructions: 4
Recipe uniqueness: 4
Accuracy of portion sizing: 4
Taste: 5

Macaroni and Cheese with Bacon and Red Peppers

I hope you aren’t one of those people who envisions the color yellow or orange when thinking of cheese.

kraft-mac-and-cheese 2If you are, I’m sure you have lots of company. How many of us were introduced to macaroni and cheese as a child in the form of Kraft’s infamous blue boxes and the orange cheese sauce? Heck, I enjoyed it then. My mom would add cut-up hot dogs, which probably made a huge difference in boosting the bland taste of that cheese. Then there’s baked cheddar Goldfish, another childhood staple (and a fairly good snack choice). At some point, the color orange became associated with enhanced flavor.

This upbringing was misleading! I was duly educated during a tour of the Cabot Cheese facility a few years ago. Cheese should be white, not yellow! Sure it can be a natural additive that gives cheese an orange hue. And OK, apparently it is added, or left out, to signal where the cheese was made. But in the case of Kraft macaroni and cheese, some people believe the dye his harmful. And when think about the main ingredients, isn’t it a little odd? When was the last time you saw yellow milk?

Now that I have finished my tirade, I am going to tell you about my adapted macaroni and cheese recipe, that happens to come out orange. Ha! It is naturally colored that way because I include the spice turmeric. Someone had recently reminded me about turmeric’s purported inflammation-relieving properties, which made me want to use it.
I adapted a recently published Cooking Light Chicken-Broccoli Mac and Cheese recipe that has turmeric on the ingredients list, but I left out the chicken and substituted red bell pepper for the broccoli. I also followed some of the methods in another recipe from Betty Crocker that had the same ingredients I wanted to use.
I had been looking for a recipe that uses bacon, because I had a little left in a package that was expiring. I never hear anyone else dealing with this. Am I the only one in the world who has trouble using up bacon?

Macaroni and Cheese with Bacon and Red Peppers
Adapted from Cooking Light and Betty Crocker

6 ounces uncooked pasta, such as macaroni (of course), shells, penne, or rigatoni (my favorite)DSC_8697
2-3 slices of bacon, to taste, roughly chopped
1 (about 6 ounces) red bell pepper, thinly sliced
2 (about 1 ounce) green onions, sliced
1 teaspoon kosher salt, divided
1 Tablespoon garlic, minced
1/8 teaspoon ground turmeric
1 1/4 Cups low-fat milk
, 1% ideal
1 Cup low sodium chicken stock,
OR 1 teaspoon of Better-Than-Bouillon Chicken Base dissolved in 1 Cup hot water
1/4 Cup all-purpose flour
about 1 1/4 Cups (5 ounces) sharp cheddar cheese, shredded; I used this amazing cheese
1/4 Cup panko
1 Tablespoon butter

With the two different recipes, there are two approaches: 1. cooking the bacon and vegetables and sauce in a pan and then transferring everything into a casserole dish to bake for awhile, and 2. cooking the bacon and vegetables and sauce in the same pan you will put in the oven to broil briefly. I chose 2. One less dish to wash!

In a medium saucepan, cook pasta according to package directions, leaving out the salt.

Prepare your vegetables of choice, chopping or slicing them down so they aren’t much bigger than your pasta of choice.

Cook bacon in a large ovenproof skillet over medium-high heat until browned. Remove the bacon from pan with a slotted spoon. Pour all but 1 1/2 teaspoons of the drippings out of the pan.

Such a tiny amount of bacon!

Such a sad, tiny amount of bacon!

Add peppers and green onions to the pan and sauté over medium heat for about 4 minutes.
Add in the garlic and cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.

Have your other ingredients measured and ready! Also, preheat oven to broil.
With a whisk, combine 3/4 teaspoon salt, milk, stock, and flour. Add mixture to pan and bring to a boil, stirring frequently. Cook until thickened, about 2 minutes, and then turn off the heat.
Add pasta mixture and about half of the cheese and toss together.
Sprinkle with remaining cheese. Melt 1 Tablespoon of butter in a dish and combine with panko; sprinkle over pasta mixture. Top with bacon.

Looks like a party, doesn't it?

Looks like a party, doesn’t it?

Broil 2 minutes or until cheese melts and just begins to brown. Watch closely. It might not brown evenly. No worries. The imperfection means it is real food!

Enjoy your creamy and naturally cheesy macaroni and cheese!