Meals # 14 & 15 ~ Quinoa Pilaf & Arugula Pesto Mac & Cheese

Quinoa Pilaf

1 tablespoon olive oil
1 small shallot, peeled and chopped
1/2 c mushrooms, sliced thinly (the original recipe called for crimini mushrooms)
1 1/2 c quinoa, washed and drained
1/4 teaspoon dried thyme (the original recipe called for 1/2 teaspoon fresh thyme)
1/4 teaspoon dried bay leaves (the original recipe called for 1 fresh bay leaf)
1 1/2 teaspoon salt
Pepper
3 c vegetable stock, or water (I used chicken broth)

1. In a saucepan, saute shallot until translucent. Add mushrooms and cook until brown.

2. Add quinoa, thyme, bay leaves, salt, and pepper and stir. Let ingredients heat up and roast a little to bring out flavors.

3. Carefully add the stock. When it comes to a full boil, reduce heat and let simmer for about 15 min. Turn off heat and let sit for an additional 10 min.

For dinner Ryan made Chicken Gyros & I made the quinoa pilaf!

The verdict: The quinoa was a good sub for rice! It was yummy, but I could have gone for a little less salt. However, I think I like less salt than most people.

Link to Quinoa Pilaf recipe

Arugula Pesto Mac & Cheese

4 cups uncooked pasta (I used shells)
2 tablespoons unsalted butter
2 tablespoons flour
2 cups milk
1/4 c heavy cream
10 oz freshly grated cheese (the original recipe called for white cheddar, but I couldn't find that at the store. I used extra sharp yellow cheddar. I also only used 8 oz)
Pinch of nutmeg
Salt and pepper to taste
1/3 c arugula pesto (see pesto recipe at end)
1/3 c panko breadcrumbs


1. Preheat oven to 400 degrees F.
2. Bring water to a boil and cook pasta according to package directions. You can shave a few min off cooking time since it will go in the oven.
3. While the pasta is cooking, heat butter in a saucepan over medium heat. Once sizzling, add flour and whisk until smooth and golden brown - about 2-3 min.

4. Add milk and cream, bring to a boil while whisking constantly.

5. Reduce heat and add cheese. Cook and stir for a few minutes to melt cheese and thicken sauce. Add nutmeg, salt & pepper to taste.

6. Add pasta to a baking dish and pour cheese sauce and pesto over top. Stir well. Top with additional cheese and breadcrumbs. Bake for 30-35 minutes until golden and bubbly.

Arugula Pesto

4 cups arugula
1/3 c asiago cheese
3 garlic cloves
1/4 c olive oil

1. In a food processor, combine garlic, arugula, and cheese. Pulse until combined.

2. Add olive oil 1 tablespoon at a time until pesto is smooth.

For dinner we had pork in the crock pot, mac & cheese, and green beans for my boys (I don't like green beans!!)

The verdict: The mac and cheese was amazing. It is more of an 'adult' mac & cheese!! Ha ha. The pork was really good too, so I'll add a link to that recipe at the end as well!!

Link to Mac & Cheese recipe
Link to slow cooker pork recipe

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