Stove-Top Mac & Cheese

Ingredients:

• 8-ounces dry pasta (elbow, shells, bow-tie, etc)
• 3 egg yolks
• 1 cup half and half
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon yellow mustard
• 4 tablespoons melted butter
• 8-ounces sharp cheddar cheese, shredded (not preshredded because that is coated in cellulose powder which they make from wood)

Directions:

1. Prepare pasta according to instructions on box, cook to al dente
2. While pasta is cooking combine egg yolks, half and half, salt, pepper, mustard in a blender. Mix on medium low speed about 5 seconds. Slowly add the butter to the mixture while you continue to blend it on the lowest setting. 
3. Drain pasta and put it back in the pot
4. Add the sauce mixture to the pasta and stir
5. Add the shredded cheese and stir until it's melted and combined
6. Add more salt to taste

Bruchetta Pasta

Ingredients:
Pasta of your choice
3-4 Roma tomatoes
1/2 cup basil
2 boneless, skinless chicken breats
Parmeasean cheese
Asiago cheese
Salt
Extra virgin olive oil
Balsamic vinegar
Italian seasoning

Directions:

1. Salt a pot of water and bring to a boil
2. Cook pasta until al dente
3. Heat pan with olive oil
4. Sprinkle italian seasoning on chicken breasts
5. Cook chicken breasts in pan until done, don't over cook. Remove and let rest. 
6. Dice the tomatoes and chiffonade basil
7. When pasta is finished cooking drain and then put back in pot
8. Add about 3 tbs olive oil and 3 tbs balsamic vinegar and 1-2 tsp salt or to taste
9. Add about a 1/2 cup each of Asiago and Parmesan cheese, or to taste
10. Cut chicken chicken breast into finger sized pieces
11. Plate by putting pasta in a bowl, top with chicken, then add the tomatoes, finally the basil. 
12. Grate more cheese over pasta
13. Sprinkle a bit more olive oil and balsamic over pasta and perhaps a pinch more of salt

Hearth Bread

Ingredients:
2 1/4 teaspoon (1 packet) active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water (not over 110°F)
5 1/2 to 6 cups bread flour
cornmeal or flaxseed meal
boiling water

Directions:

1. Mix together yeast, sugar, salt and 2 cups warm water and let sit for a few minutes
2. Add flour until the dough pulls away from the sides of the mixing bowl
3. Knead or mix in stand-mixer for about 5 minutes
4. Return the dough to a greased bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
5. Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with meal. Let the loaves rest for 5 minutes.
6. Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water. Place on rack in a cold oven with a roasting pan full of boiling water on the oven bottom. Bake at 400°F for 35 to 45 minutes, until the crust is golden brown and sounds hollow to the touch.
7. Alternate: For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven, let cool and devour!  

Coconut Curry Chicken

Ingredients:

• 2 lb boneless skinless chicken breasts
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large bell pepper, seeded and chopped
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powde
• 1 tbsp garam masala
• Cilantro

Directions:

1. Blend together everything except the chicken and carrots (I use a Vitamix)
2. Put chicken and carrots in slow cooker or pot and cover with spice mixture
3. Serve over basmati rice or eat with naan
4. Cook in crockpot for about 4 hours or until chicken is fully cooked and tender
5. Top with fresh cilantro