Shownotes for #19 Lord of the Blue Box: Volume Two!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week's song is "Learn to Fly by Josh Woodward from Findley, OH. Josh is a real Internet star with over 80 songs on his website that he freely encourages people to download and share. The link to his website in on the show notes page.  He is also a popular live performer around Findley, which is south of Toledo for those of you unfamiliar with the place. Check out his song, "Learn to Fly."

Here is the lead recipe I describe in the show:

You won't find any of these recipes on the back of the box. In all of them, you begin by cooking the macaroni in boiling water for the amount of time indicated on the box. You then combine it with the flavored milk, butter and cheese packet as directed. In some cases, I have change the proportions, so pay attention to the recipe.

Veggie MacNCheese (V) (Master Recipe)

1 package macaroni and cheese mix
1 to 1 1/2 cups leftover broccoli florets (alternative veggies you might not have thought of, fresh vs. frozen)

Preheat oven to 350 degrees F.

Make macaroni and cheese according to package directions. Add broccoli and stir to combine. Transfer to a medium-size casserole dish and bake until heated through, about 10 minutes.

Sausage Mac N Cheese (C)

1 package macaroni and cheese mix
2 tablespoons unsalted butter
1 pound homemade-style spicy pork sausage, removed from casings and crumbled
1 cup chopped yellow onions
1/2 cup chopped green bell peppers
4 teaspoons minced garlic

1 cup grated melting cheese (chedder, jack, mozzorella, etc.)
1/2 cup fine dry bread crumbs

Preheat the oven to 350 degrees F. Butter a large casserole dish with 1 tablespoon of the butter and set aside.

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 10 minutes. Drain in a colander and rinse under cold running water. Drain well.

In a large skillet over medium-high heat, cook the sausage, stirring, until browned and the fat is rendered. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pan. It is very important to use as little fat as possible. If not, the final mix will taste greasy. Add the onions, bell peppers, and cook, stirring, over medium-high heat until soft, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Remove from the heat.

In a mixing bowl, combine the remaining 1 cup of cheese with the breadcrumbs. Sprinkle over the macaroni and bake until golden brown and bubbly, about 25 minutes.

Green Chili MacNCheese (V)

I box macaroni and cheese
1 tablespoon corn oil
1/4 cup diced poblano chile
1/4 cup diced red bell pepper
1/4 cup diced red onion
1 tablespoon minced garlic
1/2 cup sweet corn kernels
1/2 cup roasted, peeled and pureed poblano chile


Kosher salt and cracked black pepper, to taste. Heat the corn oil in a heavy pan over high heat and saute the diced poblano chile, red bell pepper, red onion, and garlic until just tender. Add the corn kernels and saute quickly. Add the poblano puree, the milk and the cheese packet, and the macaroni. Stir until all the ingredients are thoroughly mixed. Season to taste and serve.

Here are some additional recipes from the show :

If you want to make Macaroni and Cheese from scratch that has the same qualities of the boxed variety, here's a healthier and tastier way to do it. You can then use this as the base for any of the recipes I give you here.

1 1/2 tablespoons cornstarch
1 1/2 teaspoons dry mustard
2 1/4 cups whole milk
2 tablespoons (1/4 stick) butter
2 1/4 cups (packed) grated sharp cheddar cheese (about 10 ounces)
8 ounces small elbow macaroni, freshly cooked

Topping:
4 tbs (1/2 stick) butter
3/4 cups fresh breadcrumbs made from 8 ounces trimmed sourdough bread

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, and 1 teaspoon dry mustard in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.

Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes. Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.

Here is the shopping list for next week:

Next week I'm going to show you haw to turn a bunch of asparagus into a quick, cheap, healthy snack. Most people are turned off to asparagus because they are eating old stuff that is over cooked. This is a shame because fresh asparagus cooked quickly is one of life's great pleasures. You need at least one bunch of really fresh asparagus. You can tell if its fresh by looking at the bud end. The buds should be full and firm. There should be no wrinkling on the around the stalk below the buds. The stalks should be sitting with the cut ends in water. Look at all the stalks in the bunch. Sometimes the older ones are in the inside. When you can buy asparagus from a roadside farm stand, do it. The taste of fresh cut asparagus is amazing.
You'll also need the following: a four eggs, fresh Parmesan cheese, butter, fresh lemon, a large shallot or two smaller ones), Dijon mustard, a little bit of heavy cream, 8 slices of boiled ham, and 1/2 lb of fontina cheese (the cheapest kind will do).

Here is a list equipment you will need for next week:

 a pot large enough to hold the asparagus, a frying pan, an oven proof baking dish

Shownotes for #18 Take a Can of Biscuit Dough!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

Today, I'm playing "Things are Looking Up" by the underground california rock band American Heartbreak. They've just released a new CD which you can check out on their webpage, as well as the west coast club dates. This is the band that includes Michael Butler on bass. He's the host of the Rock-n-roll Geek podcast. Enjoy.

Here is the lead recipe I describe in the show:

Handling the dough. Turn on the oven to 450 degrees before you open the can of dough. The dough should be filled by the time the oven gets to the proper temperature. There are eight rounds in a can of dough. Begin by separating them on your work surface. Put down some plastic wrap for rolling the rounds. Don't use flour. It will only toughen the dough and make it slide on the surface. You want it to stick. Refrigerator dough is very forgiving. You can always roll it up in a ball and start over again. However, it's a good idea to let it rest five minutes if you do. It is hard to get the dough to stick to itself. A little water on the tip of your finger makes a good glue. trace it on just before you close the dough. Then press the edges very firmly together. Let the dough rest for a few minutes before backing. Brushing the dough with a egg yolk, mixed well with a little warm water will give the finished piece a nice shine. Bake all of these savory pastries for 8 to 10 minutes on baking paper (parchment, not waxed) or quick release aluminum foil.

Cheese bakes and Parmesan Sticks

These are the best ones to start with, until you get used to playing with the dough. Roll a single round out into a flat round shape as thin as you can get it. For the cheddar bakes, lay about 2 or 3 tbs of grated cheddar cheese on the bottom half of the round. Fold the other half over the cheese and firmly press the edges together. Bake as above.

For the parmesan sticks, grind some fresh pepper on the dough and a little salt. place 2 or 3 tbs of grated parmesan cheese even on the round, avoiding the edges. Starting at the bottom, roll the dough over the cheese to form a tight cigar. Crimp the edges together along the seam and at the ends. Bake as above.

To make cheese bites. Cut the separated dough into thirds. flatten each piece. Put a cube of cheese in the middle and fold the dough over sealing tightly. Shape the dough into a ball between your fingers. Make a mixture of equal amounts of finely crushed corn flakes, parmesan cheese and salt. Melt 3 tbs of butter. Dip each ball in butter, then in the mixture. Bake as above. They are done in about 7 minutes. Serve hot.

Empanadas

Roll a single round out into a flat round shape as thin as you can get it. For any of the fillings below, place 2 or 3 tbs in the center of bottom of the round and fold the top over. Press firmly.

Meat filling (enough for 24 empanadas or three cans of dough!):

2 tsp. olive oil
1/4 c chopped onion
2 cloves of garlic smashed and chopped
1/2 lb ground meat (your choice of beef, veal, lamb, turkey, seitan or grated tofu)
2 tsp finely chopped fresh jalapeno pepper (or the pickled variety from last week's show)
Salt and pepper
2 plum tomatoes from the can, drained and crushed
1 hard boiled egg, finely chopped
2 tbs cilantro leaves
2 tsp fresh lime juice

Cook the onions and garlic in the olive oil for about a minute. Add the ground meat and cook stirring until no longer pink. Transfer to a bowl and combine with the other ingredients. Allow to cool completely before filling empanadas.

Veggie Filling (enough 16 empanadas or two cans of dough):

2 tsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp ground turmeric 1/4 c chopped onion
2 cloves smashed garlic
1 small bag of frozen diced mixed vegetables (any variety)
salt and pepper to taste
2 tbs cilantro leaves
2 tsp fresh lime juice

Cook the spices in the olive oil over medium heat until fragrant. Do not burn them. Add onion and garlic and gook for 1 minute. Add the bag of diced vegetables and stir until the vegetables are warmed through, most of the liquid has evaporated from the pan and the vegetables are glazed with the oil. Add salt and pepper to taste. Off the heat, stir in cilantro and lime juice. Allow to cool completely before filling empanadas.

Sausage roll

1 can biscuit dough
8 hot dogs/tofu dogs, grilled or warmed in hot water, or cooked breakfast link sausage
Mustard of any variety, to taste

Nothing could be simpler. Roll a single round out into a flat elongated oval shape as thin as you can get it. Slit the sausage on one side and lay cut side up on dough. spread a thin layer of mustard on the sausage. put the sausage back together. Rolling from the bottom, first cover sausage. Then continue to roll to the top. Press the seam firmly together.

Quickie Bites

1 can biscuit Dough
1 egg
1/2 c half and half
salt and pepper to taste
1/4 c chopped red pepper
1/4 c chopped onion
1 tbs butter
1/4 cup chopped left-over chicken, turkey, ham, pork, shrimp, fish, etc.
1 tbs chopped fresh flat leaf parsley, or any other flat leaf herb
1/4 cup shredded melting cheese

Heat the oven to 375. This is lower than the package directions. Beat the egg and then add the cream. Beat together until smooth. Saute onion and pepper in hot melted butter over medium high heat, stirring constantly until very soft, about fifteen minutes. Add the left-over meat or fish and heat through. Salt and pepper to taste. Generously butter 24 miniature muffin cups. Separate dough into pieces and cut each in half. Press dough into bottom of each grease muffin cup covering the bottom and the sides. Divide the onion-pepper-meat mixture among the dough filled cups. Spoon approximate 1 tablespoon of the egg and cream into each cup. Sprinkle with cheese. Bake for 20 to 25 minutes, until golden brown. Cool slightly and remove from muffin cups. What you don't eat keeps in a plastic bag in the refrigerator for a few days. Can be reheated in a toaster over (not microwave)

Thumbprint Cookies

You'll want to make a lot of these.

2 cans of biscuit dough
1/2 c butter or margarine, melted
1 can or jar of prune, apricot, apple, cherry, or cheese filling (from the bakery section)
2 tbs butter, softened
3 tbs flour
1/4 c sugar.

Heat over to 375. This is lower than the package directions. Separate dough. Dip one side of dough into the melted butter. Place butter side up on an ungreased cookies sheet. Make a large deep thumbprint in the center of each biscuit. Fill this cup with a heaping teaspoon of filling. Combine the softened butter, flour and sugar and mix well. Sprinkle the mixture evenly over each roll. Bake 20 minutes until golden brown. Serve warm.

Here are some additional recipes from the show :

Here is the shopping list for next week:

Next week I'm going to tell you about how to make

Here is a list equipment you will need for next week:

Shownotes for #17 Lord of the Blue Box: Volume 1!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week I feature the song Upside Down by Bob Gentry. A Detroit transplant now living in Hollywood, Bob Gentry has just recently released his 1st solo CD after branching out from his band Moisture. Check out his website to hear more of his music and check for club dates.

Here is the lead recipe I describe in the show:

You won't find any of these recipes on the back of the box. In all of them, you begin by cooking the macaroni in boiling water for the amount of time indicated on the box. You then combine it with the flavored milk, butter and cheese packet as directed. In some cases, I have change the proportions, so pay attention to the recipe.

Spicy Mac N' Cheese

This simply adds flavors to the existing flavor packet in the box.

1 box of macaroni and cheese
1/2 cups finely chopped onion
1 large garlic cloves, minced
1 tablespoons minced pickled jalapeno chilies, to taste or 1 to 2 tablespoons of chipotle in adobo
Butter as indicated on the box
Milk as indicated on the box
1 or 2 stewed plum tomatoes, from a 28-ounce can, juice discarded and tomatoes chopped and drained well. Reserve the unused tomatoes for another dish.
1/4 cup fresh bread crumbs
1/4 cup freshly grated Parmesan (about 1/4 pound)

Prepare the macaroni. In a large heavy saucepan cook the onion, the garlic, the jalapenos, or chipotle in butter over moderately low heat, stirring, until the onion is softened, about ten minutes. Add the milk and bring the liquid to a boil and stir in the tomatoes. Add the flavor/cheese packet and Simmer the mixture for 2 minutes and salt and pepper to taste. Finally, stir in the cooked macaroni and serve.

Mac N' Cheese Carbonnara

1 box of macaroni and cheese
6 slices of bacon, fried crisp and chopped.
1 clove garlic, sliced
1 tbs of bacon drippings reserved
3 tbs bread crumbs
1 tbs fresh chopped parsley
salt and pepper to taste
2 fresh eggs
1/2 c. frozen peas
Fresh grated parmesan cheese

Fry the sliced garlic with the bacon over medium heat. Do not let the garlic burn. It helps if you add the garlic after you have turn the bacon the first time. After removing the bacon from the frying pan, remove all the drippings and put back on tablespoon. Leave the garlic in the frying pan. Combine bread crumbs and parsley in the frying pan and stir to combine with the drippings. If the mixture looks to dry, add a little more fat.

Prepare the macaroni and cheese according to the package directions, but keep a low flame under the cheese/milk mixture. Stir in the cheese flavor packet As soon as the macaroni has been added to the cheese/milk mixture, add the two eggs and stir until they are incorporated. They will continue to cook as you finish the dish. Stir in the chopped bacon and the breadcrumb mixture. Adjust the salt and pepper balance at this point. Then, stir in the frozen peas that have been defrosted by letting hot water run over them in a sieve or colander. Sprinkle with parmesan cheese and serve immediately.

Southwestern Style Mac N' Cheese

1 box of macaroni and cheese
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 c chopped onion
2 cloves of garlic, smashed and chopped
2 tbs olive oil
1/4 pound thickly sliced ham, chopped (about 1 cup)
1 teaspoon minced pickled jalapeno pepper (wear rubber gloves)
2 tbs chopped fresh cilantro
2 tbs butter
1/3 cup finely crushed taco chips

Prepare the macaroni from 1 box of macaroni and cheese, In a frying pan, sauté the chopped red and green pepper with chopped onion and garlic in 2 tbs olive oil. When these are softened, add the chopped cooked ham and the chopped pickled jalapeno. Melt the butter in a pan and add the crushed taco chips. Stir until they absorb the butter. In a pot, combine the milk and butter and heat until butter is melted. Stir in the cheese flavor packet. Keep the heat on low. As soon as the macaroni has been added to the cheese/milk mixture, stir in the pepper, onion and ham mixture, the cilantro and the taco chips. Serve.

Here are some additional recipes from the show :

If you want to make Macaroni and Cheese from scratch that has the same qualities of the boxed variety, here's a healthier and tastier way to do it. You can then use this as the base for any of the recipes I give you here.

1 1/2 tablespoons cornstarch
1 1/2 teaspoons dry mustard
2 1/4 cups whole milk
2 tablespoons (1/4 stick) butter
2 1/4 cups (packed) grated sharp cheddar cheese (about 10 ounces)
8 ounces small elbow macaroni, freshly cooked

Topping:
4 tbs (1/2 stick) butter
3/4 cups fresh breadcrumbs made from 8 ounces trimmed sourdough bread

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, and 1 teaspoon dry mustard in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.

Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes. Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make cool stuff with refrigerated biscuit dough. Here is the shopping list for next week: You need at least four cans of biscuit dough, any brand will do. You’ll also need some parmesan cheese and some cheddar cheese for grating. ground meat (your choice of beef, veal, lamb, turkey, seitan or grated tofu), a fresh or pickled jalapeno, fresh cilantro, a fresh lime, a bag of frozen diced mixed vegetables, a hard boiled egg, a few plum tomatoes from a can, some cumin, some coriander, and some turmeric, and if you want to cook for the roommates, you’ll need a package of hot dogs/tofu dogs or cooked breakfast link sausage and some mustard.

Here is a list equipment you will need for next week:

a rolling pin or wine bottle, a frying pan, two pots (one for cooking the pasta), a baking sheet, some parchment paper or quick release aluminum foil.

Shownotes for #16 Take a Can of Tuna!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for all of these recipes is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com. We now have a Frappr map to locate all the listeners. PLease add your pin. Just follow the links.

The podsafe music used in the show:

Katie Davis is an independent singer songwriter from Seattle whose influences are Janis Joplin and Bob Dylan. So, you really have to listen to the words of this song, Los Angeles. Check out her website at Katiedavis.us for more information and her cd and appearances.

Here is the lead recipe I describe in the show:

The Best Tuna Salad
2 tbs chopped onion or shallot
4 tbs chopped celery that has been well strung
½ c mayonnaise
2 tbs fresh lemon juice
1 can of white or light tuna in water or oil
1 ½ tsp dill seed
Salt and Freshly ground black pepper.

Combine celery and onion and either chop together very finely or put in a food processor and blend until fine. Add mayonnaise and combine. Add lemon juice. And tuna. Process with four or five pulses. Remove to bowl and stir in dill seed and salt and pepper to taste.

Here are some additional recipes from the show :

Tuna Canape
2 tbs extra virgin olive oil
1 tbs wine vinegar
1 tsp Dijon style mustard
½ c ketchup
1 7 oz can white or light tune in water, flaked
2 tbs minced onion
salt and pepper

mix oil, vinegar, mustard and ketchup. In another bowl combine tuna and onion, then stir in the ketchup mixture, season with salt and pepper. Spread on toasted bread.

Tuna Butter Canape
1/2 7 oz can white or light tune in water, flaked
2 tbs softened sweet butter
1 tsp fresh lemon juice
1 tsp grated onion
freshly ground pepper
slices of bread
slices of cucumber, or tomato
Parsley springs

Chop tuna in a food processor. Add butter, pepper, lemon juice, and grated onion. Blend to a smooth paste. Spread a tsp of this mixture on a bread round. Top with a cucumber or tomato slice. Then place small ball of tuna spread in the center and top with a sprig of parsley.

Makes 12 to 14 round French bread slices, or two large slices of white bread cut into squares.

Cannellini Beans with Tuna
1 can of cannelloni or Great Northern beans, drained and rinsed
2 tbs extra virgin olive oil
2 tbs chopped parsley
salt and pepper to taste
1 can of white tuna in water or oil
3 very thin slices of red onion
1 tbs finely chopped fresh basil leaves

In a bowl, toss beans with oil, parsley and salt and pepper. Mound on a plate.
Break tuna in large pieces. Arrange these in a ring around the beans. Top with onion rings and sprinkle on the basil. Grind a little more black pepper on top. Serve at room temperature with toasted white bread and a glass of red wine.

Here is the shopping list for next week:

You need at least one box of boil and mix macaroni and cheese. If you want to try all three recipes, you'll need three boxes. Any brand and any shaped pasta will do. If you have favorite, go for it. If you buy the one on sale, that’s cool too. You’ll need a can of plum tomatoes, a jar of pickled jalapeno peppers (always good to have on hand) or if you like a little more heat, a can of Chipotle peppers in adobo sauce (you’ll find it in the Mexican food section of the supermarket. It’s a little can), some sliced bacon, fresh eggs, a bag of frozen peas, fresh garlic, fresh parsley, bread crumbs, some parmesan cheese, a red pepper, a green pepper, ¼ lb of cooked ham as a whole slice, some taco chips.