Recipe box: summer sandwich

OK this isn't really a recipe -- it's a sandwich. But I enjoy a little sandwich inspiration now and again, and this combo of veggies is so delicious that I had to share. (I also just noticed it uses mainly mini-vegetables, which makes it instantly more adorable and internet-worthy.) 

Ingredients for about one Bianca-sized sandwich (aka it's not small):

• Day old, crusty bread (I used a mini-baguette)
• Garlic clove, peeled 
• 6 to 8 cherry tomatoes, chopped in half
• 2 baby cucumbers, sliced
• 1 cup (or so) baby arugula
• Hummus
• Salt and pepper

Directions:
Toast the bread and rub some garlic on it. Spread on the hummus. Add the arugula, cucumber, and tomato. Sprinkle salt and pepper, to taste. And enjoy (preferably with a glass of white wine)! 

Recipe box: spicy mac and cheese

I'm completely freaked out by mac & cheese from a box -- seriously what is that stuff?! -- but I'm pretty weird about cheese in general so I guess it makes sense. How weird? I only like cheese if it's melted and still warm -- and even then, there's only so much of it I can eat.

Is your mind totally blown? Don't worry -- that's a normal reaction. In my experience, 95 percent of the people I tell this random fact to think I'm bizarre. This includes my fiancé, who's from the Illinois and, like all good Midwestern boys, takes his cheese EXTREMELY seriously.

Which is why I am completely flattered when he tells me he LOVES my spicy mac & cheese. And I must admit, it's pretty insane. It's loaded with four different cheeses (including blue cheese!), seasoned with cayenne pepper, and topped with breadcrumbs. I can't take all the credit for it -- I was inspired by Eat Live Run -- but I did make some tweaks to the original to up the spiciness and add a little crunch.

Take that, Kraft!

Ingredients 

• 16 oz macaroni noodles 
• 3 tablespoons butter 
• 3 tablespoons all purpose flour 
• 4 cups milk 
• 16 ounces mixed grated cheese (I use the mac & cheese blend my store conveniently sells - it's a mix of cheddar, monterey jack and mozzarella). 
• 3.5 ounces crumbled blue cheese 
• 1 tsp salt 1/2 tsp pepper 
• 1/2 tsp cayenne pepper 
• 1 cup Panko bread crumbs 
• 1 to 2 tablespoons olive oil 

Directions

1. Preheat oven to 400 degrees 
2. Cook the macaroni, and then drain and rinse with cold water. Set aside. 
3. In a heavy pot over medium high heat, melt the butter and add the flour. Whisk together and cook for 30 seconds. Add 2 cups milk and whisk until smooth. 
4. Add another cup of the milk (reserving one cup) and continue to whisk. Cook for 4 minutes while whisking. The mixture will thicken. 
5. Add 12 ounces of the grated mixed cheese and stir until the cheese melts. 
6. Add the salt, pepper and cayenne followed by the additional cup of milk and the blue cheese crumbles. Stir well. 
7. Once everything is smooth, add the cooked macaroni and toss. 
8. Pour into a 9″13″ casserole pan and top with the remaining grated cheese. 
9. In a separate bowl, combine the bread crumbs and olive oil. Use enough oil so that the crumbs are moist. 
10. Sprinkle the top of the casserole with the bread crumbs. 
11. Bake for 24 minutes, until cheese is bubbling and gooey. 
12.  If you like, broil for a minute or two to add some extra crunch to top.

Recipe box: popovers

I live around the corner from the Best Popovers in Boston and so this breakfast food is a staple in my diet. Since I couldn't spend out during Frugal February, I decided to make my own and they turned out pretty darn awesome. Initially I was worried my popovers wouldn't rise and/or they'd deflate, but it turns out that as long as you don't open the oven too early (no peeking!) and have all your ingredients at room temperature, you're golden!

Popovers
Adapted from the Joy of Cooking


Ingredients (at room temperature)
I make my ingredients "room" temperature by either sticking them in the microwave or in -- the case of eggs -- in warm water for a few seconds. Works like a charm!

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 1 1/4 cup milk
• 1 tablespoon warm melted unsalted butter

Directions

1. Place the rack in the center of the oven, and preheat to 450 degrees. 
2. Grease a popover tin, standard 12 muffin pan, or twelve 6-ounce custard cups. (I used a muffin/cupcake pan.)
3. In a large bowl, whisk the flour and the salt. 
4. In another bowl, whisk the eggs, milk, and butter. 
5. Pour the liquid mixture over the flour mixture, and fold just until blended. It will probably be lumpy! 
6. Fill the cups two-thirds to three-quarters full. (Side note: Joy of Cooking says to fill any unfilled cups one-third full with water so that your pan doesn't burn.)
7. Bake for 15 minutes at 450 degrees, then reduce the temperature to 350 degrees and bake for 20 more minutes, until browned and crusty. DO NOT OPEN THE OVEN until the last 5 minutes.
8. Remove from the oven, put on rack, and puncture the sides with a sharp knife to let steam escape. Serve immediately or return to a turned-off oven for up to 30 minutes for extra crispiness.