theboxexperiment

Attempting to live a more sustainable lifestyle.

Macaroni and Cheese June 21, 2011

Filed under: Dinner,Lunch,Vegetable — theboxexperiment @ 10:47 am
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My youngest sister, AbEm, is in town and is a very active kid, so yesterday she and I went on a hike at Great Falls on the Maryland side. We had planned on doing the Billy Goat Trail Section A but I ran a 10 mile race on Saturday and my legs were still very sore. The B.G. trail is supposed to be a good hike, but with some steep rock scrambles that I was worried about being able to do. So we went on a flatter hike, the Gold Mine Hike. It was so beautiful, everything was the bright green and because it was a weekday without many people there we got to see 15-18 deer. The first on our drive in, then one that was about 5 feet from us on a trail, and a family of 5 (2 babies, 1 mom, and 1 male)!  The gold mine is slightly disappointing (mostly because we didn’t do enough research about it before we headed out.) It was in operation from the late 1800’s to the early 1900’s. The mine doesn’t look like much, at this point its a falling down shack with a chain link fence around it. Post-hike research says the mine shaft is dangerous so the average hiker is prohibited from getting close to it.

It was a good long hike so we were quite hungry by early afternoon and were very excited for the mac cheese that we planned to make. This is by far the best macaroni and cheese recipes I have ever made. It came from JEM’s family and both AbEm and J love it. It is flavorful, cheesy, and very easy to make (though a bit time consuming). This is a make ahead type dish. Depending on your schedule you could make the pasta ahead of time or make all of it ahead of time then seal it and bake it later. If you need to travel with it, you could also make it, bake it for half the time, wrap it up, and finish baking it when you get to your place.

 

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Potato Salad May 29, 2011

Filed under: Dinner,Lunch,Snack,Vegetable — theboxexperiment @ 11:13 am
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It’s officially summertime and with summer comes barbecues, picnics, and hot weather. That can only mean grilling and cold salads. I made our first batch of potato salad yesterday and it turned out pretty well. I never remember what I put into it, so I’m here to share with you (and give myself a permanent record!).

Ingredients

  • 1 1/2 lbs of potatoes (red, white, yukon…)
  • 1/4 cup of mayo
  • 1 tsp of dijon mustard
  • salt and pepper to taste
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1/4 yellow or red onion or scallions
When I made this I was using 5 lbs of potatoes, so the proportions might be slightly off.
Steps
  1. Wash and cut potatoes into similar sized pieces.
  2. Put in a pot and fill with water until the potatoes are just covered.
  3. Bring potatoes to a boil, once boiling lower the temperature till its lightly boiling. Keep on heat for ~15 mins, until potatoes are tender but not mushy. (If you stick a knife, it should go in and slide off easily.)
  4. Drain and fill pot with cold water. Let sit for a few minutes, drain and rinse with cold water again.
  5. While the potatoes are boiling, chop the pepper and onion into small pieces. (Onion to add flavor so you can omit if you don’t like it, peppers to add color and flavor)
  6. Mix the mayo and dijon mustard.
  7. Once the potatoes are slightly cool, mix the potatoes, peppers, onion, and mayo/dijon mixture together until the potatoes are coated.
  8. Salt and pepper to taste.
  9. At this point you can serve immediately or you can store in the fridge for up to a day. (Making this a great make ahead dish!)
  10. Enjoy!!