Tonight for dinner I made my Oma’s mac and cheese recipe. Normally when I make mac n’ cheese I start with a rue for the cheese sauce but Oma’s technique is easier and tastes great! I used a combo of gouda and asiago cheeses but you can get creative and use your own combinations 🙂 Now, I can’t say this is exactly how my Oma makes it, I always have to cook with her to get it right but I went off the directions she texted me. There are no measurements and very vague directions, but good cooks never measure and good cooks also know how to interpret vague directions 😉
1 package macaroni noodles
1 package asiago cheese
1 package gouda cheese
1 cup milk
4 tbsp unsalted butter
3 eggs whisked
1 cup breadcrumbs
salt and pepper
-Liberally salt a pot of water and boil. Once boiling add macaroni and cook according to package directions. Set cooked pasta aside.
-Add butter to a large pot and melt over medium low heat.
-Once butter is melted add milk and heat until simmering (not boiling)
-Add shredded cheese to milk one handful at a time while whisking it in.
-Once cheese is all melted and incorporated add macaroni and stir together.
-Add eggs and stir. At this point lower the heat to low.
-Lastly, add pancetta.
Top macaroni and cheese with breadcrumbs. Enjoy!
In our family, there is nothing better on a rainy day than a nice, big pot of home made erwtensoep. Commonly referred to as “hot dog soup” by the kids (that’s what Bella calls it and what I called it as a child), it has been a favorite of the Modderman/Maagdenberg family for decades (My maternal side of the family)! I decided to make it last night because I figured for the next few months it’s going to be hotter than Satan’s mouth so this was my last chance for a while! When my husband got home from work he walked in the house and exclaimed, “It smells amazing, you can smell it all the way outside!”….ya, it’s a family favorite and you will understand once you make it. Another great thing about this recipe, it’s super in-expensive and it will yield tons of leftovers. It tastes even better the next day. Here is our version…
6 stalks celery, chopped
2 leeks, chopped
1 onion chopped
2 tablespoons olive oil
2 smoked ham hocks or 1 large one
generous amount of sea salt
1 bag split peas
handful chopped parsley
pork kielbasa, sliced
Drizzle olive oil in large pot over medium flame. Add onion, celery, and leeks and saute for about 3 minutes. Add about 12 cups of water to the pot and a generous handful of sea salt or kosher salt. Add ham hocks to the water and simmer about 2 hours.
Add the bag of split peas to the water and simmer another hour, stirring occasionally. Take out the pork shank, shred the meat off and add to the soup. Once it has become a soup like consistency add the chopped parsley, a pinch of nutmeg, and black pepper to your liking.
Finally, slice the kielbasa and add to soup only moments before you are going to eat it.
You can serve this over rice if you like, but it is fantastic all on it’s own! Smakelijk eten!
1/2 cup almond butter
1/2 cup cocoa powder
1 can coconut milk
1/4 cup honey
Whisk ingredients together in medium sized bowl. Pour into freezer pop molds. Freeze atleast 4 hours. Enjoy!
Hooray! Look what they now sell at Trader Joes…Holla!!!
Galangal root is used in many Indonesian dishes. Unfortunately it is not sold in most grocery stores but can be found in Asian stores such as Ranch 99 and Lyon. This is what it looks like:
To make sure I always have it on hand, I do what my Oma does…freeze it. What you want to do is slice it into disks and put in a freezer safe back like this: