Quick Cheese Chowder
2 cups shredded Cheddar cheese
2 cups medium white sauce
1 1/2 cups water
2 medium potatoes, chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 cup chopped onion
1 cup chopped, cooked ham
1/2 tsp. salt
hot pepper sauce to taste
Prepare White Sauce
Stir 4 Tbsp flour into 4 Tbsp oil or melted butter (or blend of both) until bubbly.
Add 2 cups milk, stirring constantly until sauce begins to thicken. Let simmer, stirring occasionally for 10-15 minutes to fully cook starch.
Add grated cheese and stir until melted. Set aside.
Bring water to boil in a 3-quart saucepan, adding vegetables. Lower heat, cover and simmer until vegetables are tender (about 15 minutes).
Add cheese sauce to vegetables. Add ham and seasonings. Mix well and heat through.
A nice variation on scalloped potatoes. To provide flavour beyond pepper and salt, I enhanced the recipe in the following ways: added rosemary to the cooking water for the potatoes, added a pinch each of garlic powder and cayenne pepper along with pepper and salt to the main dish and the cottage cheese topping. I think my main problem was too many potatoes (I used four and three would have been adequate) without increasing the amounts of shredded cheese and cottage cheese topping as well.
This is a meal to be planned for and savoured. Not that it is difficult. Most of the time you can go about whatever you have to do while the beans are quietly soaking, simmering or baking. If you have a slow-cooker you can let the beans cook on low overnight and start right in on the baking in the morning. But neither the first cooking nor the baking require more than a few minutes of preparation time.
A nice satisfying stew. I really liked this. And except for a tiny ½ teaspoon of potato flour it is pretty much devoid of starch, so it’s a good paleo choice. With extra time, it would work well in a slow-cooker. Actual preparation prior to simmering only takes 15 minutes or so.
This is very good. I love these dark greens. And so good for you, too as they are rich in vitamins and minerals. Apparently the ancient Persians considered they helped children grow properly and so served them often. Adding cooked chicken or tuna makes it a whole meal. For a side salad, use only the vegetables.