Daily Archives: December 14, 2013

Penne rigate with homemade cheese bechamel sauce

Nothing is better than a fresh made bechamel sauce. It is called the mother sauce for good reason. It’s the beginning of so many good sauces.

I strongly believe one of the issues that is wrong with the American diet, besides eating too much, is not consuming a varied diet. In previous times people ate a changing diet based on fresh seasonal food. Today most of us eat the same thing almost on a daily basis. It’s unhealthy and doesn’t allow our body to rid itself of unhealthy elements, as well as a chance to absorb all the various nutrients it needs.

But I digress! Picture it. Sicily, a young hungry peasant girl buys a large bag of penne rigate…

Penne Rigate with homemade cheese bechamel and roasted Brussel sprouts in olive oil and lemon juice

2 3/4 cups dry pasta
4 tbsp butter
4 tbsp flour
2 cups milk
2 cups shredded cheese
1/2 teaspoon dry mustard
Salt and pepper

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1) boil the pasta in four cups of water until al dente – about 9 minutes

2) meanwhile, in a saucepan over low heat, melt the butter

3) add salt, pepper, dry mustard, and flour and cook for about 1 minute stirring constantly

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4) add the milk and stir constantly until thickened. After about four minutes the bechemel will thicken.

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5) add the shredded cheese and stir constantly until smooth.

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6) when the cheese has been incorporated, lightly butter a 2 quart casserole dish and pour in the drained pasta.

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7) pour the cheese sauce over the pasta evenly and mix it in. I sprinkled fresh pepper on top.

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8) bake at 350f for 25 minutes.

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Roasted Brussel sprouts with lemon and olive oil

1) remove stems from sprouts and cut in half

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2) place sprouts in a bowl and coat with the juice of one lemon and about a quarter cup of olive oil.

3) spread the sprouts evenly on a pan and roast for about half an hour at 400f or until the edges become crispy.

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Enjoy! I am posting this from my IPhone- please excuse the sloppy editing. I will have to clean it up later! 🙂
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