Happy Mother’s Day & Cooking for a Junior Girl Scout Cook Badge

Happy Mother’s Day! I wish all of the mom’s out there a beautiful and relaxing day. ❤ While Mr. BrookCook and my kids take care of me and the cooking today, I have time to share a special mother-daughter cooking project.

In order to earn a Junior Girl Scout Cook Badge, my daughter (with my help) had to cook a complete breakfast, a healthy dinner, and a delicious dessert. Understandably, she wanted to make meals that she wanted to eat! This was actually a great opportunity for her as she is harder to please when menu planning. It was a lesson in itself to see how much time and work is required to put together an entire meal. 🙂

We made Blueberry Cornmeal Muffins for breakfast with fruit salad on the side. She loved cutting all of the fruit herself. For the “healthy” dinner, she prepared a No-Boil Macaroni and Cheese (recipe below) with Simple Caesar Salad. Healthy enough, right? She loved it so much we have already made it again.

We made a Lemon Meringue Pie, using a store-bought pie crust, for dessert. Not only did she make the pie, she typed out the recipe to share with her Girl Scout Troop. A big project! She did a great job and I was very proud of her. I hope that she continues to enjoy cooking more and more in the future. ❤

No-Boil Macaroni & Cheese (adapted from Bon Appetit)

Yield: 8 Servings

For the Pasta:

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 T coarse salt
  • 1/2 teaspoon freshly ground black pepper or more, to taste
  • 1 pound elbow macaroni
  • 2 cups shredded extra-sharp white cheddar, divided

For the Topping:

  • 1/4 cup (1/2 stick) unsalted butter
  • 2 garlic cloves, chopped
  • 1 cup panko (Japanese breadcrumbs)
  • 2 T chopped flat-leaf parsley
  1. Preheat oven to 400°, preferably on convection.
  2. Melt 1/4 cup butter in a large saucepan over medium-high heat.
  3. Add flour; cook, whisking constantly, for 1 minute.
  4. Whisk in milk and 3 cups water.
  5. Bring to a boil, reduce heat to a simmer, and cook, whisking often, until a very thin, glossy sauce forms, about 10 minutes.
  6. Stir in 1 tablespoon salt and 1/2 teaspoon pepper. Remove sauce from heat.
  7. Toss pasta and 1 1/2 cups cheese in a 13x9x2-inch or other shallow 3-quart baking dish. Place on a rimmed baking sheet.
  8. Pour sauce over (pasta should be submerged; do not stir) and cover with foil.
  9. Bake until pasta is almost tender, about 20 minutes.

For the Topping:

  1. Melt remaining 1/4 cup butter in a large skillet over medium heat.
  2. Add garlic, panko, and parsley and toss to combine. Season with salt and pepper. Set aside.

To Finish the Dish:

  1. Remove foil from dish. Sprinkle with remaining 1/2 cup cheese, then panko mixture.
  2. Bake until pasta is tender, edges are bubbling, and top is golden brown, about 10 minutes longer.
  3. Let sit 10 minutes before serving.

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Quick Zucchini Lasagna

More zucchini and cheese!! This quick lasagna showcases summer zucchini. The zucchini is so thinly sliced using a food processor, it doesn’t have to be pre-cooked before baking. Layering the zucchini with cheese and no-boil lasagna noodles completes the simple preparation.

This recipe was adapted from Everyday Food. I increased the garlic, used whole milk ricotta, and added onions as well as shallots to the zucchini mixture. I was a little apprehensive to use cream cheese, but I think that it helped hold the finished dish together. Easy and tasty. 🙂

Yield: Serves 4 to 6

  • 1 T olive oil, for the onions
  • cooking oil spray, for the baking dish
  • 8 ounces reduced-fat cream cheese, room temperature
  • 1 container (15 ounces) part-skim or whole milk ricotta cheese
  • coarse salt and freshly ground black pepper
  • 2 medium zucchini (about 8 ounces each), halved lengthwise, then sliced thinly crosswise (I used a food processor 2 mm blade)
  • 2-3 large garlic cloves, minced
  • 1/2 cup minced shallots, about 2 large
  • 1/2 of a medium yellow onion, diced
  • 2 teaspoons dried oregano
  • 6 no-boil lasagna noodles
  • 2 ounces shredded (1/2 cup) part-skim mozzarella cheese

IMG_5010

  1. Preheat oven to 425 degrees on convection. Lightly oil an 8-inch square baking dish with cooking oil spray; set aside.
  2. Sauté the shallots and onion in olive oil until softened and lightly browned. Season with salt and pepper.
  3. In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper.
  4. In another medium bowl, combine zucchini, garlic, sautéed onions, and oregano; season with salt and pepper, and toss to combine.
  5. Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture.
  6. Sprinkle with mozzarella.
  7. Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 25 minutes on convection or up to 35 minutes in a standard oven.
  8. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.

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