Broccoli Mac!

It does take a little more effort than box macaroni, but it's totally worth it. Besides, it doesn't really take any more time, because you make the sauce while the noodles cook!

The added cottage cheese keeps it creamy and cheesy even with less cheddar, no butter, and less oil. If you want to bake it, sprinkle some buttered bread crumbs on top and bake it in a greased dish at 350F for 30-35 minutes. I'm usually too much in a hurry to want to wait for it to finish baking, so stovetop macaroni is king at our house!

1 cup macaroni (or other smallish pasta)
1 cup frozen broccoli florets
3 tsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
3 tsp flour
1 1/2 cups milk
2 tsp dijon mustard
1 tsp Frank's Red Hot
1 cup lowfat cottage cheese, pureed
1 cup grated extra sharp cheddar cheese
salt and pepper to taste

Cook pasta according to package directions, adding broccoli to the boiling water during the last 5 minutes of cooking time. Prepare cheese sauce while pasta and broccoli are cooking.

Heat oil in a medium heavy bottomed saucepan over medium heat. Add onions and cook until soft and translucent. Add garlic and cook until fragrant (not more than 2 minutes). Sprinkle the flour over the onions and cook, stirring constantly, for 2-3 minutes or until the mixture is lightly golden.

Gradually whisk in the milk, being careful to avoid lumps. Add the mustard and hot pepper sauce and bring the sauce to a simmer to thicken. Remove from heat, add cottage cheese and cheddar cheese and stir well.

Dump in the (cooked and drained) macaroni and broccoli, stir once more, and then allow to stand, covered, for 5-10 minutes. The sauce will thicken even more as it stands with the pasta.

Season to taste, and consume with gusto.

Serves 2 ravenous eaters.

Definitely lazy, and definitely delicious.

Now I know it doesn't take much to produce a tasty vegetarian dessert, especially if you're not trying to make it vegan, but these cookies are so crazily, insanely easy and so madly, addictively delicious that they have to be made famous throughout the world. I mean, COME ON PEOPLE! They only have 5 ingredients!!

Peanut Butter Cookies!
1 cup reduced fat peanut butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tablespoon flour

Mix all ingredients together well. Bake at 350F for 8-10 minutes.

And that's it! Put some chocolate chips in there if you want, or some grated ginger and little bit of crisped rice. Maybe the idea of peanut butter and jam thumbprints appeals to you. They're all delicious. Trust me, I've tried them!

Go forth, eat cookies, and be happy!

Curried Lentils with Basmati Rice

Based on a recipe for Indian Lentil Pilaf from Vegetarian Times, but heavily modified when said recipe turned out to be unacceptably bland.

- 1 cup brown lentils, rinsed and sorted
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 3 medium, diced
- 1 cup basmati rice
- 4 large cloves garlic, crushed and chopped
- 1 tablespoon grated fresh ginger
- 1 regular sized can petite diced tomatoes, with juices
- 1.5 cups vegetable broth (or water)
- 1 cup frozen chopped spinach
- 2 tablespoons butter
- 1 tablespoon garam masala
- 1 tablespoon curry powder
- plain yogurt and chopped cilantro for garnish

Bring lentils and 4 cups water to a boil in a large pot. Reduce heat and simmer 15-20 minutes, or until lentils are al dente. Drain, reserving 1 cup of lentil water, and set aside.

Wipe out the pot, then return it to the stove and cook the onions over medium heat, stirring frequently, until they acquire a deep golden color. Add the rice, garlic, and ginger and cook for 3-4 minutes, or until the rice is evenly coated with oil and beginning to smell toasty.

Stir in tomatoes, broth, lentils, and reserved lentil water, and bring to a boil. Reduce heat to low, cover, and cook 20 minutes, or until liquid is absorbed and rice is tender. While the pilaf is cooking, melt the butter in a small skillet over medium heat until the foam has subsided. Stir the garam masala and curry powder into the hot butter, and stir fry the spices until they are fragrant, approximately 2 minutes. After 20 minutes, remove the pilaf from heat, stir in the spice butter and spinach, and allow to stand, covered, for 10 minutes.

Stir the pilaf once more before serving to distribute the spinach, add salt to taste, and serve topped with plain yogurt and chopped cilantro. Serves 6 to 8.