Brown Butter-Pumpkin Mac and Cheese

Prep Time 0:15
Cook Time 0:22
Estimated Cost $9.50
29 Comments

I am loving pumpkin lately. It adds an earthy richness to dishes, plus lots of fiber, few calories and zero fat. Since I’m constantly reinventing mac and cheese, I figured I might as well try it with pumpkin.

The result was a creamy, satisfying mac with a rich sauce that will make you want to lick your plate. Brown butter, aged white cheddar and nutmeg perfectly complement autumnal pumpkin and taste so rich, you will forget that this dish has less than half of the fat and calories of regular mac and cheese.

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Ingredients

8 oz. elbow macaroni, penne, shells or other small pasta shape $1 for 16 oz.
2 tbsp unsalted butter plus more for the pan $1 for a stick
2 tbsp all-purpose flour Pantry
3/4 cup milk (any kind) $1 for a pint
3/4 cup unsweetened canned pumpkin $1.50 for a 15-oz. can
1/2 cup plus 2 tbsp shredded aged white cheddar cheese $3.50 for 8 oz.
dash nutmeg $1.50 for 1 oz.
salt and pepper to taste Pantry

Recipe Serves 4

Directions

Preheat oven to 375 degrees F. Lightly butter an 11"x13" baking pan or 4 ramekins/oven-proof bowls
Cook macaroni in salted boiling water according to package directions.
While macaroni cooks, melt the butter in a medium pot over medium heat. As soon as it begins to brown, add the flour and whisk until you have a very sticky dough.
Slowly whisk in the milk to form a creamy white sauce.
Continue whisking as you add the pumpkin and 1/2 cup of the white cheddar. You should have a very creamy orange sauce. Season with nutmeg, salt and pepper.
Drain the pasta and return it to its pot. Use a rubber spatula to scrape all of the sauce over the pasta and stir to coat the pasta evenly.
Scrape the sauced pasta into the prepared pan(s) and top with the reserved cheddar plus more salt and pepper.
Bake for 18-22 minutes or until the cheese is very bubbly and lightly browned on top. Serve hot.

Category: Meals

Tags: cheese, comfort food, hella broke, macaroni, macaroni and cheese, pumpkin, technique, vegetarian

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Pumpkin Naan

Prep Time 0:55
Cook Time 0:15
Estimated Cost $6.50
3 Comments

Here’s the third (and final—for now) coming of the pumpkin dough. This soft, chewy naan was made incredibly moist, thanks to the addition of sweet pumpkin. Serve these with soups, curries or alongside some fresh shahi paneer.

Note: this recipe makes a lot of naan. If you’re only cooking for 2 or 3 people, reserve half of the dough to make pizza.

Ingredients

1 packet yeast $1.50
2 tsp sugar Pantry
1 1/2 cups canned pumpkin $1.50
2 cups all-purpose flour, plus more for rolling and baking Pantry
salt Pantry
1 tbsp vegetable oil, plus more for frying Pantry
3 tbsp toasted sesame seeds $1.50 for 1 oz.
2 tbsp unsalted butter, melted (or ghee) $1 for a stick
handful fresh cilantro leaves, chopped $1 for a bunch

Recipe Serves 8

Directions

Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
Stir in canned pumpkin, flour and a pinch of salt salt until a sticky dough forms.
Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
Transfer dough to a floured surface and divide into 12 balls.
Sprinkle a ball lightly with sesame seeds and roll out into a 7-8" circle using a rolling pin, pressing the seeds into the dough. Repeat with remaining dough and seeds, adding more flour to the board if necessary.
Pour about 1 tbsp vegetable oil in to a large frying pan and heat over high heat. Fry a dough round for 1-2 minutes on each side. The dough should puff lightly and become dark brown or lightly charred in spots. Repeat until all dough rounds have been cooked.
Just before serving, brush naan lightly with melted butter and top with a sprinkle of salt and fresh cilantro.
Serve warm.

Category: Meals

Tags: bread, cilantro, frying, hella broke, herbs, indian, naan, pakistani, pumpkin, sesame seeds

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Shahi Paneer (or Tofu)

Prep Time 0:20
Cook Time 0:15
Estimated Cost $13.00 ($9.50 w/ tofu)
2 Comments

If my group of friends had an equivalent of 90210’s Peach Pit, it would be Lahore Karahi at O’Farrell and Leavenworth in San Francisco. Owner/chef Zulfiqar “Guddu” Haider would be our version of Nat and my very good friend Andrew Kaufteil, Lahore’s biggest champion, would be our very own Brandon Walsh (or maybe Dylan?).

We usually go in a big group and order one of everything for the table. It’s all mind-blowingly delicious (and shockingly cheap), but the dish I always make sure we get extra of is Guddu’s shahi paneer. Cubes of fresh paneer cheese in a flavorful, creamy sauce, spooned over some hot Basmati rice—I would be happy if that was all we ordered.

Here’s my attempt at replicating it. I won’t even pretend it’s close to as good as Guddu’s, but I must say, it hits the spot. If you can’t get your hands on fresh paneer, use firm or extra-firm tofu. Tofu is, essentially, a fresh soy cheese and it has a similar consistency and flavor to paneer.

Ingredients

1 tbsp unsalted butter $1 for a stick
3 cloves garlic, chopped Pantry
1 small white onion, chopped $0.50
3/4 cup half-and-half $1 for a pint
1 1/2 tsp curry powder $1.50 for 1 oz
1 tsp chili powder $1.50 for 1 oz.
1 tbsp sugar Pantry
2-3 tsp sriracha ("rooster sauce") $1.50 for 17 oz.
salt and pepper to taste Pantry
1 tbsp vegetable oil Pantry
6 oz. paneer or firm/extra-firm tofu, cut into 1" cubes $5 for 8 oz. paneer $1.50 for 14 oz. tofu
fresh cilantro for garnish $1 for a bunch

Recipe Serves 2-3

Directions

Heat butter in a medium pot over medium heat. Add garlic and white onion and cook for 1-2 minutes, stirring occasionally until very fragrant.
Pour half-and-half over the garlic and onions and stir once. Add curry powder, chili powder, sugar, sriracha, salt and pepper. Adjust seasonings as desired and reduce heat to medium-low.
In a medium frying pan, heat vegetable oil over medium-high heat. Cook paneer or tofu for 1-2 minutes on each side or until lightly browned. Transfer to half-and-half mixture in pot and stir gently to combine.
Cook paneer/tofu in the sauce for 3-5 minutes, or until the half-and-half has thickened and is very creamy.
Serve hot over rice.

Category: Meals

Tags: cheese, curry, hella broke, indian, pakistani, paneer, powder, vegetarian

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Red Curry with Sweet Potatoes and Tofu

Prep Time 0:15
Cook Time 0:15
Estimated Cost $8.50
6 Comments

I’ve had Thai curry on the brain after an epic visit to Marnee Thai earlier this week. Soft tofu and curry-soaked vegetables swimming in creamy coconut milk…ohhhh yeah. Fortunately it’s about as easy to cook as making a stir-fry. It’s nice over rice, but I like it on its own as well.

Ingredients

1-2 tbsp red curry paste. I like this kind $2 for 4 oz.
1 15-oz. can coconut milk $1
1-2 tbsp brown sugar Pantry
1 tbsp soy sauce Pantry
freshly ground pepper to taste Pantry
2 medium sweet potatoes or yams, scrubbed and cut into 1' pieces $1
8 oz. firm tofu, cut into 1" cubes $1 for 14 oz.
1/2 red onion, quartered $0.50
3 garlic cloves, chopped Pantry
1 head broccoli, cut into florets $0.50
1 red bell pepper, cut into 1" chunks $1.25
1 jalapeño, sliced into rounds (remove seeds if you don’t like spicy) $0.25
1 handful fresh cilantro, chopped $1 for a bunch

Recipe Serves 2-3

Directions

In a medium frying pan, whisk together the curry paste to taste (be careful, as it can be spicy in large amounts) and coconut milk. Add brown sugar to taste, soy sauce and black pepper. Stir well.
Bring heat to medium and add sweet potatoes. Cook, covered for 5 minutes. Add tofu, onion, garlic and broccoli florets. Stir gently to incorporate. Reduce heat to medium-low, cover and cook for 12-15 minutes, or until sweet potatoes yield easily to a fork.
Serve over rice if desired, garnished with jalapeño slices and fresh cilantro.

Category: Meals

Tags: coconut milk, curry, hella broke, thai, vegan, vegetarian

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Curried Pumpkin Pizza

Prep Time 0:15
Cook Time 0:12
Estimated Cost $8.25
6 Comments

I told you the pumpkin dough would be back. This unique vegetarian pizza uses curried pumpkin in place of traditional tomato sauce, making for a light-yet-hearty meal. Serve as an appetizer with an earthy ale or lambic or with a bowl of soup for lunch or dinner.

Ingredients

1 tbsp extra virgin olive oil Pantry
1/2 red onion, sliced $0.50
1 1/2 cups canned pumpkin $1.50 for a 15-oz. can
3/4 tsp curry powder $1.50 for 1 oz.
salt and pepper to taste Pantry
1 tbsp brown sugar Pantry
flour for rolling and pan Pantry
1/2 recipe Pizza Dough (or do like I did and use the dough from the Pumpkin Pie Cinnamon Rolls) $1.50
2 oz. white cheddar or aged jack cheese $2.50 for 8 oz.
2 cups washed and dried baby spinach leaves $1
1 jalapeño, sliced into rounds (remove seeds if you don't like spicy) $0.25
1 handful fresh cilantro leaves, chopped $1 for a bunch

Recipe Serves 2-3

Directions

Preheat oven to 475 degrees F.
Heat the olive oil in a medium frying pan over medium. Cook the onions, stirring occasionally for 6-8 minutes or until soft and very fragrant. Remove from heat.
In a mixing bowl, combine the pumpkin, curry powder, salt and pepper to taste and brown sugar. Mix well.
Roll the pizza dough out into a 12" circle and spread with the pumpkin mixture, leaving a 1" border for the crust.
Use a sharp knife or cheese-slicer to slice the cheese into about 8 very thin pieces. Scatter over the pumpkin.
Top the cheese with the spinach, jalapeño slices, caramelized onions and more pepper. Bake for 10-12 minutes or until crust is golden brown and cheese begins to bubble.
Sprinkle with chopped cilantro, cut into wedges and serve.

Category: Meals

Tags: cheese, comfort food, curry, fall, hella broke, onions, pizza, pumpkin, spinach

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