Pizza Macaroni and Cheese

Ingredients:

• 2 1/4 cups macaroni (or any other small noodle you like)
• 2 tablespoons butter
• 1 medium onion or half a large onion, diced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 cup milk
• 2.5 cup shredded cheese, whatever combinations of cheeses you have and are trying to use up
• 1/3 cup bread crumbs
• 1 teaspoon Italian seasoning
• 1/2 tsp salt
• ½ tsp ground black pepper

Preparations:

1. Cook the macaroni al dente according to package directions. Drain. Transfer to a greased oven safe baking dish.
2. In a saucepan, melt 2 tablespoons butter or margarine over medium heat. Add onion and saute until onions have a rich golden color, approximately 12 minutes. Add garlic and sauté for an additional 2 minutes. Mix in the tomatoes and the spices. Stir in milk and bring to a simmer. Add 2.25 cups of cheese and let sauce simmer gently until the cheese is melted, stirring often.
3. Pour cheese sauce over the macaroni. Sprinkle with breadcrumbs, black pepper, and 1/4 cup cheese.
4. Bake at 350 degrees F for about 20 minutes.

Corn and Quinoa Chowder

Ingredients:

• 3/4 cup white quinoa 
  
• 1 tsp cumin seeds
• 1/2 Tbsp olive oil
• 2 1/2 cups fresh or frozen corn kernels
• 2 large potatoes, diced to half inch cubes
• 4 small shallots, chopped
• 4 cups vegetable broth
• 2 cups milk
• 1 large bell pepper, diced
• 3 Tbsp chopped cilantro
• 1 Tbsp lime juice
• 1/2 tsp cumin powder
• 1/4 tsp crushed red pepper
• 1/4 salt
• 1/4 tsp black pepper
• Shredded cheese for garnish, optional

 Preparations:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to a bowl.
2. Heat oil in pot; add corn, then shallots, then potatos. Sauté 5 minutes, or until shallots are translucent.
3. Add broth and milk and bring to a boil. Stir in quinoa mixture and the remaining spices. Reduce heat to medium-low and simmer uncovered for 10 minutes.
4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender. Remove from heat; stir in chopped cilantro and lime juice.
5. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges (squeeze lime juice into soup and stir before eating).