........sorry no photo, but trust me - it's yummy!
1 (14 oz) can fat-free chicken broth (I used veggie broth)
1 C plus 2 T elbow macaroni (uncooked)
3/4C 1% milk (I used skim)
2 T cut-up butter
2 t flour
coarse salt and pepper to taste (I would omit the salt altogether)
1 C 50% reduced fat shredded cheddar cheese (I used full fat sharp cheddar)
Heat oven to 350 degrees. In a 2-1/2 qt baking dish, combine broth, macaroni, milk, butter, flour, and salt and pepper to taste; mix well. Cover with foil and bake 15 minutes; stir. Bake 15 more minutes and stir. Bake 10 more minutes. Stir in cheddar cheese and serve.
Monday, May 28, 2012
1 C all purpose flour
1/2 teaspoon salt
3T olive oil, divided
1/4 C warm water
2 oil-packed anchovy fillets
2 cloves garlic, crushed
pinch red pepper flakes
2 C baby spinach
1 C sliced white button mushrooms
2 C shredded fontina or other semisoft cheese
Preheat oven to 500 degrees. Spray 2 baking sheets with olive oil cooking spray.
In a food processor, combine flour and salt, then pulse to combine. With the processor running, add 1 T olive oil, then slowly drizzle in the water until the dough forms a tacky, but not wet ball. If the dough is too dry, add water 1 tsp at a time and pulse until it holds together easily when squeezed.
Transfer dough to a lightly floured counter. Divide dough into 4 equal pieces. Using a floured rolling pin, roll each piece to the size of a large dinner plate.
Place 2 flatbreads on each baking sheet and set aside.
In a small bowl, combine the remaining 2 T olive oil, anchovies, garlic and red pepper flakes. Mash with a fork until chunky smooth. (I used an immersion blender.)
Use a pastry brush to coat each flatbread with the oil-anchovy paste, then top each with a quarter each of the spinach and mushrooms.
Finish each pizza with 1/2 C cheese. Bake for 10 minutes, or until lightly browned at the edges and the cheese is melted.
***we used many different toppings, including pizza sauce, sausage slices for meat eaters, mozzarella, roasted red peppers. Be creative!