Katherine Hall Page, Agatha Award-winning mystery novelist

Recipes

Many of Katherine's recipes are available in her cookbook, Have Faith in Your Kitchen,
plus some additional material.

Note: the selection will change periodically, so copy these down while you can!
Also see:

COMFORT FOOD FOR TIMES THAT TRY OUR SOULS!

Veggie Mac ‘n Cheese

What you need:

  • 6 ounces sharp cheddar cheese
  • 2 red bell peppers
  • 3 large garlic cloves
  • 1/2 cup water
  • 1 tablespoon unsalted butter
  • 2 tablespoons milk
  • 1/4 teaspoon paprika (preferably smoked)
  • 1/2 teaspoon salt
  • 6 ounces penne, ziti or elbow macaroni
  • 5 cups cauliflower florets

Shred the cheese and set aside. Reserve 1/4 cup to sprinkle on top.
Dice the peppers, mince the peeled garlic cloves, and place in a saucepan with the 1/2 cup of water. Bring to a boil and lower to simmer until the vegetables are very soft, about 15 minutes.
Boil water for the pasta.

Steam the cauliflower and when it is soft, transfer it to a bowl and mash roughly—you want some texture.
Cook the pasta according to the directions on the package and in the meantime place the contents of the saucepan, the butter and milk in a food processor or blender. Pulse until smooth. Add the mixture to the cauliflower along with the shredded cheese, paprika, and salt. Drain the pasta and fold it into the sauce. Stir well so all the pasta is coated. Pour it into a casserole and top with the reserved cheese. Bake in a preheated 350 ° oven until nicely browned and bubbling. The red peppers give the sauce a bright color and the smoked paprika, widely used in Mediterranean cooking, adds a subtle flavor as well as more color.

Serves six.
You may also serve this sauce over pasta without baking.

Note: You can make a tasty, easy soup with any leftover florets, if the head is a large one, and the stems. Simply chop roughly and put in a saucepan. Add a small sliced yellow onion and cover with chicken broth, your own or store bought. Bring to a boil and simmer until the vegetables are soft. Puree in a blender or food processor until smooth. Return to the saucepan, add 1 cup half and half or milk and 3/4 cup grated white cheddar cheese. Add a pinch of salt if your broth was no-salt. Simmer, stirring occasionally until the cheese is melted and serve or freeze. A curry spice blend is also nice in this. (Faith, and I, hate to waste food. You can use this recipe for broccoli stems and other vegetables as well. )


 


Copyright Katherine Hall Page and Proximity Internet Productions, 2007-