donezo

Sometimes you need to see it in real life to really understand it. This doesn't really have anything to do with food but I guess sometimes reality makes itself known in the most obnoxious way. My reply to the world is I get it. No need for the neon signs. Message loud and clear.

I guess you can blame it on the novelty of starting something new. Ok, in this case the restarting of an oldie, my food blog. You will see a lot of new entries. I cheat and many may look like my Yelp reviews. I can be a bit lazy but it's still a good read.

My love for food started from a very young age. Apparently it started with American cheese, more precisely Kraft singles. I also have a special place for Velveeta. Don't get all your panties in a twist just yet but it's one of the easiest ways to make Mac and cheese from scratch..kinda off.

If you choose to make this, I warn you now. I don't measure...usually it's a splash of this and a pinch of that. I simply offer this as a guideline and I would suggest you adjust to your taste buds. 

MAC and CHEESE

Serves 4 (dependent on stomach size of people)

Veleeta cheese- approximately a pound
1 1/2 cups of milk or cream or half and half
1/2 tsp of Garlic powder
1/2 tsp of Onion powder
1/4 Black pepper
Seasoned salt (regular salt will do but I prefer seasoned) to taste
1 box of macaroni (Box is usually 16 oz)


3 tablespoons of Parmesan cheese
1/4 c of breadcrumbs
1/2 tsp of Italian seasoning

Preheat oven to 375 F. 

Heat up nonstick medium pot and throw in the Velveeta. If you were smart, you would have cut the cheese into cubes. I am slightly forgetful and am usually doing 3 things at the same time. So I just throw the block in. Add the seasonings (garlic and onion powder, black pepper, seasoned salt) and milk, stir to avoid burning and turn down to low heat. Let the magic happen.

In a separate pot, cook your pasta to al dente or very al dente if you are going to bake it. Or just look at the suggested time on the box

Mix in another bowl the Parmesan cheese, breadcrumbs and Italian seasoning. Set aside.

Also make sure you have a baking dish that has been lighted buttered or sprayed with Pam. Use olive oil if you want..just a light coating so the noodles stick less. Believe me it will make clean up easier.

Taste pasta, if you like it soft cook a minute longer. Once done, drain and mix with sauce. And dump all that in the baking dish. Note it may look like there is a lot more sauce to pasta but don't fret your pretty head just yet. As you bake the pasta, it will soak up the sauce. More sauce is better. If you mix the pasta and the cheese sauce and it looks even...make more sauce. Top of the pasta with the grated Parmesan cheese mixture. Put it into the oven and bake for 20 minutes. 

Enjoy. 

Why Not?

Hello, my name is Eve and I love food. Now I have heard people say it all the time but I really love food. But here comes the footnotes or food notes (clever eh?) I can do without most seafood and the innards of an animal. Vegetables are a necessary evil. I guess you can just say I am picky. I am also a snob about my food. If ain't broken, don't fix it. I sometimes wonder what right do I have to be such a snob, I guess I don't. I am just really opinionated. However, you can ask many of my friends and they would agree that generally (above average) of the time I choose food that can create food-gasm.

So what is the point of all of this...I am going to try this again. I am going to add my two cents to the jar of change. I know almost everyone and their mother has an opinion about food and every acclaimed food lover has a blog. I am going to join the masses. I will write about food I love and the ones that I occasionally wish I didn't eat. There really isn't going to be any rhyme or reason just my thoughts. Take it or leave it. I figure I have so many opinions I might as put it down into words and not just babble people can ignore.

I live in NYC now and the choices are endless. I am bringing out the stretchy pants and Google maps and or Yelp in hand and ready to eat.