remaining oil and patties. Serve hot.
This recipe can be found here.
Mac and Cheese with Collards
Ingredients
8 ounces whole-wheat elbow noodles (about 2 cups)
4 cups chopped collard greens
1 ¾ cups low-fat milk, divided
3 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon ground pepper
1 cup shredded extra-sharp Cheddar cheese
2 ounces reduced-fat cream cheese
2 teaspoons white-wine vinegar
¼ cup panko breadcrumbs, preferably whole-wheat
1 tablespoon extra-virgin olive oil
½ teaspoon paprika
Directions
Bring a large pot of water to a boil. Add pasta and collards and cook according to the pasta package directions. Drain.
Meanwhile, heat 1 1/2 cups milk in a large broiler-safe skillet over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; reduce heat to medium-low and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and whisk in Cheddar, cream cheese and vinegar until the cheese is melted. Stir the pasta and collards into the sauce.
Position rack in the upper third of oven; preheat broiler to high.
Combine breadcrumbs, oil and paprika in a small bowl. Sprinkle over the pasta. Broil until golden brown, 1 to 3 minutes.
This recipe can be found at here.
Peach Custard Pie
Ingredients
Crust
½ cup pecan halves
3/4 cup whole-wheat pastry flour (see Note)
¾ cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
Filling
1 cup sugar
¾ cup low-fat milk
3/4 cup nonfat plain Greek yogurt (6 ounces)
2 large eggs
2 tablespoons all-purpose flour
2 teaspoons cornstarch
1 teaspoon vanilla extract or 1/4 teaspoon almond extract
Pinch of salt
2 cups sliced peaches, fresh or frozen, peeled if desired
2 tablespoons chopped pecans
Directions
To prepare crust: Pulse pecans in a food processor until finely ground. Combine with whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 1/4 cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Position rack in the lower third of oven; preheat to 400 degrees F. Coat a 9-inch pie pan with cooking spray.
To prepare filling & assemble pie: Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla (or almond) extract and salt in a medium bowl; whisk until smooth.
Roll out the dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet and invert the