Delicious World of Chefette Spicy

formerly Ladles and High Heels


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Spinach and Corn Mac and Cheese

spinach mac and cheeseCreamy, jam packed with flavor and wonderfully versatile, this loose interpretation on mac and cheese has been on my mind for a really long time. Kishore loves his mac and cheese and he would eat only one version- Ina Garten’s. Although I made it exactly as she does a couple of times, I quickly realized that it was not an everyday mac and cheese. For one, it is full of cheese (always looks good on paper but not sensible to eat twice a month) and all purpose flour. To top that, Ina’s recipe calls for one whole stick of butter! I shudder at that thought.
spinach mac and cheese3Hence, I have been playing with ingredients for a really long time. Although I shaped it into a healthy version, one thing I did not want to play with was the flavor. So I kept jalapeño, broccoli and artichoke out of the dish. But last week, I wanted to change it up because I was not a huge fan of mac and cheese. As I mentioned before, I have been making this dish up for a very long time. A quick search on the internet proved that it does really exist. But I decided not to peep into any of those and do what I decided to. Hence, I combined my favorite dip, Warm Spinach and Corn (sometimes Artichoke) Dip and Macaroni and Cheese!

spinach mac and cheese2Spinach and Corn Mac and Cheese

Ingredients:
One pound macaroni elbows or any medium/small size pasta (I used Penne)

Four Tbsp all purpose flour

Four Tbs whole wheat flour

One and a half cups 2% milk

Half cup water

Eight Oz Container of low-fat cream cheese

Four to Five cups fresh spinach, washed and chopped

One cup cooked sweet corn kernels

Half tsp nutmeg

Four oz reduced fat Colby Jack cheese shredded

Four pods garlic, finely chopped

One Tbsp butter

Two Tbsp olive oil

Salt and pepper to taste

Method:
Cook the pasta according to package instructions, drain the water and keep aside.

Preheat oven to 375°F. Melt the butter in a pan over medium heat. Add spinach and let it wilt. Add the sweet corn and cream cheese. Mix it well until the cheese melts. Add enough pepper and salt. Grease an 8″ baking dish. Pour the spinach mixture and bake it for ten minutes. Meanwhile, make the white sauce:

Heat the olive oil in the same pan you made the dip. Add garlic and saute on low heat until slightly cooked. Sprinkle both the flours and saute for a few minutes. This will take the raw smell off the flour. While that happens, mildly heat the milk in the microwave. With a whisk in one hand, slowly pour the milk as you whisk it into the mixture. All through this process, it is important that you leave the heat at low. Sprinkle in some salt, pepper and nutmeg. Slowly mix the sauce until it starts thickening. When it reaches a very thick consistency, pour in the water. Let it boil some more. When the sauce reaches a pouring consistency and passes the ladle streak test (dip the ladle in the sauce and draw a line with you finger on the back. If it leaves a clear line, it has reached the desired consistency), add the cheese.

Mix in the pasta. Pour the mac and cheese into the baked spinach dip and give it a mix. Return to the oven and bake for 30 minutes, until it is bubbling and gooey.

Cook’s notes: I know that water is frowned upon while making mac and cheese. However, I find it a delightful substitution for milk. If you’d rather, replace water with milk.

My 8″ pan was occupied, hence I had to make it in two (cake and loaf) pans. This helped with portion control.

Add red pepper flakes if you like spice. I did.

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Jalapeño Poppers Pizza with Sweet Corn and Garlic Chips

jalapeño poppers pizzaSometimes, you want to make a dish for dinner and then you realize that you have planned something else that you have been waiting to make. For me, it happened on the day I found surprisingly firm jalapeño peppers at the market a week ago. Thinking I would make jalapeño poppers that evening, I bought exactly six (I had to exercise sound restraint since I am known to over-indulge while shopping for vegetables) but got home to realize that there was a ball of pizza dough thawing on my counter.

If there is one thing you should know about me, it is that I have freakish rules about twice freezing anything. I simply don’t do it and I hate trashing perfectly good edibles just because I have strange opinions on things that come out of my freezer. So I decided to combine my two dinner plans and make one super-awesome, easy-peasy Jalapeño Poppers Pizza! Thankfully, I had all the ingredients I needed in the fridge and it involved around ten minutes of prep time, a very welcome coincidence since I had my last final exam the next day.
jalapeño poppers pizza2
Although it tasted a lot like the Naan Pizza you get in the freezer section of the Indian store (if you haven’t tasted it, you really have to asap! It is the bomb) sans the obvious Desi taste to it. I added some freshly cooked corn that was just off the cob for a mild sweetness and some garlic chips because, well, who doesn’t like garlic on their pizza, right? The end product was a love child between spice and flavor- two attributes of cooking we all love! And guess what. I never missed bacon, an essential in jalapeño poppers.
jalapeño poppers pizza3
This is how I made it-

Jalapeño Poppers Pizza with Sweet Corn and Garlic Chips

Ingredients:
Half a box of pizza dough

Three jalapeño peppers (two if yours are as huge as mine were) sliced breath-wise

Half cup sweet corn cooked

One small yellow onion finely sliced

6oz cream cheese

One green onion chopped

Four pods of garlic, sliced (a la Gus Fring style, if you are into Breaking Bad)

Half cup shredded cheddar cheese (or Mexican blend)

Four Tbsp olive oil

Salt and pepper

Method:
Heat a pan with one Tbsp olive oil. Saute the sliced onions on medium-low heat until brown and caramelized.  When done, transfer to a plate and heat the rest of the olive oil on high heat. While it is getting hot, preheat your oven to 400°F (200°C). When the oil is hot, add the garlic. It will sizzle and go from brown to burnt in a jiffy so take extra caution and keep sauteing until it gets golden brown and crisp. When done, transfer the garlic chips to a cup. Reserve the oil. This is liquid gold. Roll the pizza dough into an 8 inch pizza base. If it gets sticky (something that is bound to happen to thawed pizza dough), sprinkle some flour and trudge on. Transfer it to a floured pizza stone and bake for seven minutes.

The trick here is to make sure the pizza bakes without getting all soggy so this step is kinda important. While the crust is baking, mix the chopped green onion with the cream cheese. When the crust is pre-baked, take it out of the oven and slather on the cream cheese mix. It will melt and slide but don’t worry, that’s the beauty of pizza making. Top it with caramelized onion, corn, cheese and garlic chips (in that order). Finish with the sliced jalapeño on top and sprinkle with salt and pepper.

Bake in the oven for fifteen minutes more. When the cheese has melted and the jalapeño slices look slightly wilted, it is done. Spoon a little garlic-infused oil on top and sink into Popper-Pizza heaven.