Lately I’m spending part of my days either studying or attending Real Estate class in preparation for my CA Real Estate exam. My time spent in the kitchen has been more limited.
It was 2 o’clock. I had to leave for class in 45 minutes, and I hadn’t eaten lunch yet! In the cupboard was one of my go-to comfort, food short on time favorites, Annie’s Organic Mac n’ Cheese. In my fridge was a carton of old-ish cherry tomatoes, that needed to be cooked or thrown out, and a small bag of kale. So here’s what I did:
1. I put water with salt to boil for the macaroni
2. While waiting on the water to boil, I chopped up a couple cloves of garlic, sautéed on a low heat with some olive oil
3. When the garlic softened (about 1 minute), I tossed the cherry tomatoes (whole) and chopped kale into the pan, seasoned with salt and pepper, covered and cooked on a low heat, stirring every so often. Cooked on a low heat, the cherry tomatoes slowly burst and become slightly caramelized, and the kale softened in the tomato juices. If the veggies need a little more moisture, you can spoon the water from the cooking pasta
4. I added the macaroni to the boiling water, and set the timer according to package directions. When the pasta was ready, I drained it in a colander, then added a little low fat milk and butter to the pan, added the cheese in the packet, and stirred until it mixed thoroughly. Then I added the pasta, tossed it with the cheese sauce, and then added the kale and cherry tomatoes. At the last minute, I decided to throw in a handful of baby spinach, and stirred it around until the heat wilted it.
By 2:25pm I was enjoying my delicious mac n’ cheese lunch, before running off to class. And I was eating the leftovers for dinner. YUM! (Annie’s does have a couple of varieties for the gluten-free eater.)