The Muffin Tin Cookbook (22 page)

You can buy prepared pizza dough in the refrigerated deli case at your supermarket. Substitute anchovies for pepperoni, if you like, or substitute some different cheeses for the mozzarella.

Makes 6

2 cups tightly packed chopped kale

1 sweet potato or yam, peeled and cut into 6 rounds

2 tablespoons olive oil

2 tablespoons maple syrup

Salt and pepper

Wondering what to do with kale? You know it’s a healthy food but it can be a little tricky to cook with. This dish combines it with sweet potatoes for a lovely wintery dish.

Makes 4

4 ounces egg noodles, cooked

3 eggs

¹⁄³ cup light sour cream

2 tablespoons melted unsalted butter

⅛ teaspoon pepper

¼ teaspoon salt

¹⁄³ cup Boursin light garlic and herb cheese spread

¼ cup heavy cream

Pinch of sugar

1 tablespoon flour

⅛ teaspoon dry mustard

¼ cup shredded Asiago cheese

¼ cup crushed crackers

Noodle kugel is usually a dessert, but I’ve changed things up and made this as a savory dish. This goes well with Stuffed Cube Steak (see
Chapter 3
).

Makes 12

2 ounces chopped pancetta

2½ cups cooked brown rice

1 12-ounce package frozen butternut squash, thawed

½ teaspoon salt

¼ teaspoon pepper

1 tablespoon chopped fresh sage

2 teaspoons heavy cream

3½ ounces Monterey Jack cheese, cut into small cubes

½ cup shredded Parmesan cheese

Pancetta is a smoky Italian bacon that adds lots of flavor to this dish. Using frozen butternut squash makes this dish a snap.

Makes 12

1½ pounds baby red potatoes, cooked

²⁄³ cup light sour cream

4 tablespoons melted unsalted butter

Salt and pepper to taste

2 tablespoons chives, chopped

¼ cup shredded cheddar cheese

⅛ teaspoon onion powder

⅛ teaspoon smoked paprika

2 tablespoons grated Parmesan cheese

¼ cup plain low-fat or fat-free yogurt

Faster and easier than mashed potatoes, this dish is made very colorful by the inclusion of some of the red skins.

Makes 10

1 box (14.5 ounces) whole wheat elbow macaroni

3 tablespoons unsalted butter

¹⁄³ cup chopped onion

¼ cup flour

2 cups skim milk

⅛ teaspoon dry mustard

⅛ teaspoon ground pepper

⅛ teaspoon salt

Pinch cayenne pepper

Pinch nutmeg

2 slices prepackaged Velveeta cheese

1¹⁄³ cups grated good quality sharp cheddar cheese

¾ cup grated fontina cheese

1 cup grated Swiss cheese (Emmentaler or another good quality)

¼ cup blue cheese

¹⁄³ cup grated caraway Havarti cheese

¹⁄³ cup grated Parmesan cheese, plus 3 tablespoons reserved for topping

2 tablespoons light sour cream

2 tablespoons seasoned bread crumbs

Although this looks like regular mac and cheese, the sophisticated mix of cheeses takes it to a new level. You can substitute any cheeses you would like in this recipe. For example, try using some smoked Gouda instead of the blue cheese, or Monterey Jack in place of the fontina.