Posts filed under ‘Recipes’
All great meals start with great inspiration, no? This story begins back in March, when I was on Spring Break in Florida visiting my family. You all may remember my uncle, the creative force behind this incredible Lobster Cream Sauce and his famous jambalaya. We were sitting at dinner one night when he began describing an idea he had seen for a homemade smoker, knowing full well that he would never undertake the making of such a contraption. He described terra-cotta pots and a re-rigged hot plate, and immediately my boyfriend’s attention was captured. It took a few months of research and equipment procurement, but we finally set out to build our smoker on one of the first sunny Boston Saturdays.
Now, I cannot give you the steps to building this big guy, as my boyfriend was the true mastermind. I know generally that it took two unglazed terra-cotta pots so big that you could probably fit me inside one of them, one for the base and one for the lid. We also used a small round grill with charcoal as a heat source instead of messing with the electric source of a hot plate. On top of the charcoal went a tin pan of wood chips soaked in water. We stacked the whole thing on some found bricks in my parking lot to allow for some air circulation. There you have it, the bare bones recollection of our construction project.
What I can more fully detail, however, is the spice rub and the sides. While there are many great pre-mixed beef rubs on the market, we decided to make our own. I mean, if we made our own smoker, might as well make it homemade all the way, right? Pre-made mixes also usually contain a lot of salt, so making your own allows you to control the sodium levels as well as the flavor. We followed this Big Bad Beef Rub recipe, adding a little extra cayenne because we both like the kick. We rubbed that all over our 6 lb brisket and let it sit for about a half hour. Once we got the smoker to the right temperature, we put the meat on, closed the lid and prayed. (We were hungry and a little nervous that our experiment would fail!) We waited, checked the smoker, added some water to the wood chips, and waited some more. The total cooking process took 10 hours, so we did a lot of waiting! To pass the time, we cooked up some delicious southern sides: Ina Garten’s jalapeno cheddar corn bread and my favorite Beer Braised Collard Greens.
We finally sat down to eat around 9pm. The results were well worth the wait! The beef was tender, the smokey flavor permeated each piece, and there was so much flavor and juiciness that nothing else was needed to enjoy the brisket. The cornbread was also great, with a more savory flavor profile than traditional cornbread. The collard greens were great as always!
Of course, we had days of leftovers. To keep meals interesting, we reheated some of the smoked brisket in some BBQ sauce and filled some Portugese rolls with it to make BBQ Beef Paninis. With some asparagus “fries” these were a delicious way to repurpose the leftovers!
The homemade smoker experiment was well worth the effort. It costs way less than buying a smoker ($200 vs. $700+) and is a lot of fun to experiment with the construction process. In the end, meat cooked low and slow is the way to go! Our future experiments include smoked pork ribs and smoked salmon. We look forward to continuing this new adventure!
Question: What else should we try on our new smoker?
Everywhere I look lately, there are tacos. Really fun and interesting looking tacos. Like these and these and these. I even made my own! I would venture a guess that tacos are one of the trendy foods this season, and I am loving it! Bright colored veggies packed with flavor on a warm corn tortilla is totally my idea of fun backyard summer food! More so, I love the ideas that are breaking tacos out of the box. These recipes are certainly more creative than my memories of family taco nights, and are sure to liven up your dinner table!
These tacos are a fusion of cooking influences in my life right now. My boyfriend, who is Korean, has been teaching me some basics about Korean cooking, and I have learned how to make some simpler traditional dishes like kimchi jjigae and ssam jang. Learning this new style of cooking, and having a fridge full of new-to-me condiments, has started to spark my creativity and put ideas in my head of how to combine our food heritages. Thus, after a weekend of Korean cooking and a brief glance through the most recent Cooking Light magazine my mom lent me, the idea for these tacos were born! Korean pulled pork, a simple ginger cucumber, and a great scallion slaw, and it worked! The meat is tender and flavorful, with rich and complex notes upfront and a slow spice that follows. The cucumbers and carrots are crisp and refreshing, and the scallions nicely finish off the taco.
Some notes on the recipe: First, you might be scratching your head about the pork. Isn’t she a vegetarian? Well, recently, I have slowly started to add meat back to my diet. (My decision was made mostly for personal health reasons that I won’t fully discuss here.) I am still eating vegetarian meals 80% of the week, but am making a conscious effort to make a meal that includes meat at least once a week. After 5-ish years of vegetarian cooking, this has required a little more planning and experimentation than I expected! Also, don’t be intimidated by the super long ingredient list that follows– most of it is for the meat marinade and is pantry-based. The only “specialty items” are the Hoisin sauce, which can be found in most major supermarkets, and the gochujang. That might be a little harder to find, unless you have an Asian food market in your area. It is essentially a red pepper paste that adds a slow, sweet spice to your meat. If you can’t find it or don’t love spice, replace it with ketchup. Lastly, make sure that you take the time to toast your tortillas! A warm corn tortilla is much more pliable and tastes better, really giving the finishing touch to this dish!
Question: How do you feel about the changes on my blog? Over the past two years, this blog has been an outlet to record and share what I have been making and the things that excite me. I realize that I have many vegan/vegetarian readers, but feel that it is important for me to share how I have been eating! Like I said, most of my meals will still be largely vegetarian, but I hope to reflect the new styles of cooking I am learning to incorporate as well. I hope you will continue as I adventure in cooking and healthy living!
Korean Pulled Pork Tacos with Sesame Ginger Cucumbers, Carrots and Scallions
12 corn tortillas
2 lb pork (shoulder, butt or loin all work well)
1-inch piece ginger, minced
4 cloves garlic, minced
2 tbsp Hoisin sauce
1/3 cup soy sauce
2 tbsp sesame seed oil
3 tbsp gochujang paste (or ketchup)
3 tbsp rice vinegar
2 tbsp honey
2 star of anise
1/4 tsp fennel seed
1/4 tsp cinnamon
1/2 tsp black pepper
Combine all ingredients in a slow cooker. Set to low and cook for 7-8 hours. Pull meat apart using two forks to create pulled pork. Mix desired amount of residual sauce into meat.
cukes and carrots:
4 medium pickling cucumbers, julienned
3 carrots, julienned
2 clove garlic, minced
2-inch piece ginger, minced
4 tbsp rice vinegar
4 tsp sugar
2 tsp sesame seed oil
Combine the matchstick-sized cucumbers and carrots with the marinade ingredients. Shake and then refrigerate, covered, for at least one hour.
2 bunch scallions (greens only), julienned
1.5 tbsp sesame seed oil
3 tbsp rice vinegar
1.5 tbsp red chili flakes
Cut the scallion greens into 2-inch chunks, then julienne into thin strips. Combine with remaining ingredients and refrigerate for at least one hour.
Warm a corn tortilla in a skillet or griddle. Layer cucumbers, carrots, scallions and pulled pork. Fold and enjoy warm!
46F was our high today. With sprinkly rain and gloomy clouds. On April 23. That is cold, friends! Winter has not seemed to get the memo: GO AWAY. The trees are blooming, the birds are singing, the clocks have changed, and my sweaters are looking worn and tired. I have a new spring dress that is begging to be worn. The weather is just not cooperating with me here! Where is SPRING?
The only thing that can make a dreary and cold day better is soup, and this one hit the spot! This soup was inspired by a recent trip to the Asian food market. I was excited to see inexpensive Kabocha squash, so picked one up along with a bag of baby Bok choy. As I paid for my purchases, the squash rang up as “Japanese pumpkin.” And the idea for what would become of the Kabocha squash was born: miso soup! The bok choy and the squash seemed to be natural soup add-ins, and the mushrooms were a last minute thought to add texture and more body. Tofu would also be a natural addition, but I did not have any on hand and do not always love how soggy it gets in leftover soup. I used a “minute miso” paste to create this soup, which made prep minimal. I have never worked with real miso paste, so am not quite sure what modifications that would add, but most bottles come with general instructions on how to create the basic miso broth! Overall, this soup comes together in 35-40 minutes, with most of the cook time added from the roasted squash.
Is your town’s weather uncooperative as well? Then give this soup a try!
Kabocha, Mushroom and Baby Bok Choy Miso Soup
Vegan, serves 4 as main course or 6-8 as starter
1 clove garlic, minced
8-oz package white button mushrooms, sliced
6 heads baby Bok choy, stems cut off with leaves roughly quartered and separated
1 kabocha squash, sliced into 1-inch strips
1/4 cup miso paste
4 cups hot water
1 tbsp soy sauce
2 tbsp sesame seed oil
Half the kabocha squash, and then cut into slices. Toss lightly with half of the sesame seed oil, then lightly salt and pepper to taste. Roast in a 400F oven for 30 minutes.
Meanwhile, saute sliced mushrooms in garlic and remaining sesame seed oil. Add the soy sauce, then cook until half of the liquid is absorbed. Add the bok choy, then turn off heat.
Meanwhile, bring water to boil in a kettle. Measure out 1/4 cup miso paste and add to a large 4-cup measure. Add boiling water to bring the total volume to 4 cups. Stir, then pour over the vegetable mixture. Stir the greens until they are well wilted.
Once the kabocha squash is finished roasting, remove from oven and gently peel back the skin with a fork. Cut into chunks and add to soup. Bring soup back to a boil, then remove from heat. Stir and serve warm.
Man oh man is this stuff tasty. I have had a craving for some good, healthy granola ever since returning from Florida. I have had some early mornings lately and my breakfasts have been, well… sad. An afterthought. Something to hold me over until lunch. After a day off, I decided that I couldn’t continue to neglect my favorite meal for much longer! Since oatmeal takes too much time in the morning and hot breakfasts on increasingly warmer mornings are sounding less appealing, the thoughts of granola came to my mind.
Now I may have mentioned this in other posts before, but homemade granola simply cannot be beaten… once you get it right. It is harder than you’d think to get the wet to dry ratio to give you just enough crumbles and clusters! Too far one way and the granola is dry and lifeless, and too far the other and the result is tacky and hard to store! Once that problem is solved, the combinations of granola goodness become endless. Even better, you can control the amount of sugar you add so you can avoid the cloying sweetness that plaques many store-bought varieties. This batch of granola essentially served as a spring cleaning for my pantry, using up bits of bulk good items bought for other purposes and since forgotten. I will post how I made it below, and then write out what I think is a pretty good bare-bones builder for a make-your own granola!
Question: What are your favorite fruit & nut combos for granola?
Spring Cleaning Granola
based on a friend’s favorite granola recipe
(note: makes a very large batch, recipe can easily be halved)
6 cups oats
1/2 cup lightly salted sunflower seeds (if using unsalted, add a pinch of salt to the wet ingredients)
1/2 cup raw pumpkin seeds
3 cups chopped peanuts
3/4 cup maple syrup, 1/2 cup mixed in and 1/4 cup reserved
1/2 cup canola oil
1 tbsp cinnamon
3/4 tsp nutmeg
3/4 tsp ground ginger
1 tsp vanilla
1/4 cup brown sugar
1 cup dried fruit (I used a combo of dried blueberries and chocolate-covered pomegranate seeds)
Mix together all wet and dry ingredients in separate bowls. Next, mix the wet into the dry ingredients until small clumps form. Spread evenly on a lightly-greased rimmed baking sheet. Place in a 325F oven and bake for 15 minutes. Stir the granola, and bake for 15 more minutes. Add the remaining 1/4 cup of maple syrup over the granola, stir, and bake for 5 final minutes. Remove and allow to cool on the tray. Once room temperature, stir in desired dried fruit.
Bare-Bones Granola Builder
3 cups oats
1/2 cup seeds (sunflower, pumpkin, sesame, chia)
1 1/2 cups chopped nuts (peanuts, almonds, pecans, macadamia, walnut)
1/4 cup oil (canola, vegetable, olive, grapeseed, coconut)
1/4 cup + 2 tbsp liquid sweetener (maple syrup, honey, agave nectar)
2 tbsp brown sugar
Spices (cinnamon, nutmeg, ginger, allspice, cloves)
Pinch of salt (if nuts not salted)
1/2 tsp vanilla extract (or almond or anise, if you want to try something fancy!)
1/2-1 cup dried fruit (cranberries, blueberries, raisins, cherries)
Mix together all wet and dry ingredients in separate bowls. Next, mix the wet into the dry ingredients until small clumps form. Spread evenly on a lightly-greased rimmed baking sheet. Place in a 325F oven and bake for 15 minutes. Stir the granola, and bake for 15 more minutes. Add the remaining maple syrup over the granola, stir, and bake for 5 final minutes. Remove and allow to cool on the tray. Once room temperature, stir in desired dried fruit.
Nothing screams springtime like fresh ingredients and brightly colored veggies. As soon as the first warm day hits, I am craving salads, slaws, and anything on a grill. These fish tacos fit the bill perfectly! My boyfriend and I recently returned from an amazing Florida vacation, where we visited my grandparents and extended family, explored Ybor City in Tampa, and replenished our Vitamin D levels on the beach.
All of the sun kicked my veggie cravings into overdrive, and so I jumped at the opportunity to make a fun lunch for my grandparents!
Fish tacos seem to have become rather trendy these days, and come in several varieties. My requirements for a good fish taco are as follows: good grilled fish, not the fried stuff. Traditional corn tortillas, not flour. Avocado, in some form. Lots of cilantro. And a good, tangy, fresh cole slaw. Hold the mayo.
Simple, right? Still, many places don’t hold a candle to this homemade version. This recipe was inspired from bits and pieces of many that I have read, taking my favorite parts from all. Feel free to do the same with mine, or try out my version to let me know what you think!
16 corn tortillas
1 lb white fish fillets (use what is local to your region – I have used Cod in NE and tilapia in FL both with great results)
spices: paprika, chili powder, cayenne, garlic powder, salt, pepper
1 small head purple cabbage, finely sliced (you can also use green, but the color makes these fun)
1 bunch scallion, whites discarded
3 cloves garlic
3 tbsp lime juice (I used from a bottle, but fresh is always fun!)
3 tbsp cilantro, finely minced
1 jalapeno, finely minced (use 2 if you like more heat)
for avocado cream:
1/2 cup greek yogurt
1 tbsp minced cilantro
Assemble slaw first. Slice cabbage and scallions finely, then mince garlic and jalapenos. Combine with lime juice and minced cilantro. Add a pinch of salt if desired. Combine and refrigerate while preparing other components to allow flavors to combine.
Next, combine avocado, greek yogurt, and remaining cilantro in a food processor. Combine until very smooth. Cover in a small bowl and refrigerate.
Wrap corn tortillas in foil and place in oven to warm while cooking fish. Alternatively, place tortillas individually on a warm griddle after cooking fish for a crispier taco.
To prepare fish, begin by washing filets and patting dry. Season both sides with aforementioned spices according to taste. (More cayenne for the spice lovers, more paprika and chili powder for a deeper and sweeter flavor.) Salt and pepper to taste. Heat 1 tbsp olive oil in a large skillet with a cover. Add fish filets but do not crowd the pan. Cover and cook for 3-4 minutes. Flip, then cook for an additional 3 minutes, or until fish is flaky and cooked through.
To assemble tacos, take warmed corn tortilla and spoon avocado cream across the bottom. Top with slaw and a small piece of fish. Fold in half and enjoy immediately!
If seasons had personalities, I have decided that winter is mean and spiteful. It always decides to dump 18 inches of snow on you when you least expect or want it, canceling flights and travel plans and trapping you inside! Then you are cooped up and cold from all of the snow shoveling, there is nothing to stand between you and your insatiable carb-y comfort food cravings. Not like this happened to me recently or anything…
Comfort food does not have to be a diet deal-breaker, however. Take this rice bowl inspired by Post Punk Vegan Kitchen for example! The brown rice provides a starchy base to give the dish a healthy weight. The black-eyed peas and soy chorizo come together to give the warmth and heartiness that marks all good chilis. The original recipe doesn’t call for the chorizo, but I splurged at the grocery store in my pre-blizzard stocking up. I love the added flavor and texture that it gives the beans, which I successfully cooked in my slow-cooker! (Seriously, this trick is life-changing. Play around with this tutorial. You may never buy canned beans again!) The greens add volume and nutrition that is missing from many comforting favorites. My favorite part, however, is the hot sauce! I interpreted the sauce to use what I had on hand, and I could literally eat this from the food processor. I love anything spicy! There is so much flavor and heat to this dish that you don’t miss the cheese that marks many heavy winter favorites.
You can’t get me, winter blues!
Question: What do you crave when it is cold and snowy?
Spicy Winter Greens with Black Eyed Peas and Rice
inspired by PPK, serves 4-6
1 cup black-eyed peas, cooked in 4 cups water with 3 bay leaves for 5 hours on low in a slow cooker
1 package soy chorizo, crumbled
1/4 cup chopped fresh parsley
1 tbsp liquid smoke (optional)
Crumble the soy chorizo into a hot frying pan and brown. Add the drained cooked beans, chopped parsley, and liquid smoke and stir.
1 lb bunch collard greens, stems removed and cut into 1-inch pieces
1 small red onion, sliced
1 tbsp olive oil
2 tbsp red wine vinegar
1/2 cup water
1 tsp garlic powder
salt to taste
Saute red onion in olive oil until soft. Add half of the greens and all of the water and heat until wilted. Add the other half of the greens. Season with vinegar, garlic and salt. Cook over medium heat until greens are soft and water is evaporated.
1 cup raw cashews, soaked overnight
1/3 cup Frank’s Red Hot
1/3 cup water
1 tsp garlic powder
Drain cashews. Combine all ingredients in food processor and blend until smooth.
Fill bottom of bowl with 1 serving cooked brown rice. Top with greens and beans. Drizzle with 1-2 tbsp hot sauce. Enjoy!
My original plans for the weekend before last were to drive to NJ to see a certain little someone turn a year old. Mother nature had different plans though!
Guess 24.9 inches of snow in 24 hours is pretty impressive… but still doesn’t help my restlessness from being snowed in! I decided to use my housebound time fruitfully: I finished my FASFA, did some paperwork for school, cleaned, and cooked… a lot. And I proved to myself that there is still a chemist left in me! I successfully made homemade bagels on my first attempt! I dutifully followed the recipe as closely as possible, but had to do a lot of converting since I don’t have a functional kitchen scale. (Anyone know where to buy weird batteries?) I found this really helpful chart that made the recipe possible. I was a little worried when the dough was really dry and tough initially, but the final result was impressive! A good-sized, fluffy bagel with a crunch to the outside and a soft fluffy interior! If I can bake bagels, I am convinced that anyone can! I had fun with the toppings – sesame seeds on 6, and chia seeds on the other 4. I can’t choose a favorite, both are so good! Nothing better after a morning of shoveling than a hot, fresh bagel sandwich waiting for you.
If you have a kitchen scale, follow the original amounts. It will most likely have even better results, and more evenly sized bagels. If you don’t, I included my conversions below to save you some work!
Question: How did you spend your snowed-in time?
Honey Wheat Bagels
original recipe from here, makes 10 bagels
2 1/4 cups whole wheat flour
3 cups + 1 tbsp bread flour
1 3/4 cups water (80F)
2 tbsp + 1 tsp granulated sugar
4 1/2 tsp honey
1 1/2 tsp salt
2 tsp instant dry yeast
Please see original recipe for instructions. A few notes: the recipe is a little too big for most food processors. You can mix and knead by hand! I also had to add a few drops of water to get all of the dough to combine.
There is so much in my life to be thankful for that it is overwhelming at times. Family, friends, boyfriend, health, roommate, home, school, mentors, opportunities. My life is beyond blessed, and I should remember to thank God on a daily basis instead of waiting for this season to roll around. This year, I am most thankful for a “big” family Thanksgiving again! Ever since my extended family relocated to Florida, Thanksgiving at my house has been a quiet affair. Not this year! My sister and I are both bringing home our boyfriends, and my best friend is bringing her husband and baby. We will have a table of 9 again! We will be eating on Saturday to accommodate schedules and travel, but it’s not the date that makes this day special. It’s the spirit of gratitude… and the food!
There have been numerous Thansgiving recipes and round-ups floating around the blog-world this past week. So many are drool-worthy, but most of you probably already have your menus planned. My family has a few traditional favorites that we always make, but we usually incorporate or swap out one or two new dishes each year! This recipe was inspired by some flavors that grace some of my Mom’s traditional Thanksgiving dishes. The lemon and thyme have a Thanksgiving earthiness that welcomes it at any holiday table, but the lightness of this dish makes it a great lunch option for the days leading up to or following Thanksgiving. I know my stomach always needs a rest after the heavy meal! Make this and serve it warm as a gluten-free option for guests, and then have the leftovers as a cold and light post-holiday lunch!
Question: What are you thankful for this year? What is your favorite dish at Thanksgiving? Is your menu set yet, or are you still looking for ideas?
Lemon Thyme Quinoa with Zucchini and Mushrooms
1 cup quinoa
2 cups vegetable broth (or water)
1/2 red onion, diced
1 tbsp minced garlic
1 tbsp olive oil
1 8-oz. package mushrooms, sliced
1 cup shredded zucchini
1/4 tsp pepper and pinch salt
1/2 tsp dried thyme leaves
2 lemons, juiced
Add quinoa to a dry pot and toast until you hear a faint popping noise. Add vegetable broth, bring to a boil, and then reduce to simmer until most of the liquid has been absorbed.
Meanwhile, cook onions and garlic in olive oil over medium-high heat for 3-5 minutes. Add sliced mushrooms and stir. Cook until soft, about another 5 minutes. Add in shredded zucchini and turn off the heat. Stir in salt, pepper, and thyme. Add the quinoa and stir well. Juice the 2 lemons over the dish. Turn the heat back on and cook for another 3-4 minutes until the remaining liquid has been absorbed. Serve warm or cold– tastes great either way!
My most recent rotation left me with a lot of free time. Desperately needed free time. I had literally been praying for weeks, “I just need time to relax and recover!” Yet, when I got my free time (finally), I had no idea what to do with it! I realized I have been so busy for the past year that I had forgotten how to “waste time” or just sit and be. I lost track of what my hobbies were, what I would do for fun or to relax. I ended up sleeping a lot, working out a little, and watching TV more than I care to admit. However, after 3 weeks, I finally feel back to “me”. I am reading a book for fun again. I have caught up on the news. I know at least one recent event not related to health care. I have caught up with friends, with family, with blogs.
And I have created. This might possibly be one of the best recipes to come out of my kitchen to date. I made it twice before getting it right to share with you. It was inspired by two different lasagnas prepared by friends – one a twist on traditional lasagna with an Indian flare, and one made gluten-free with zucchini noodles. I decided to combine both ideas with my own vegetarian flare, and the results were DELICIOUS. Seriously. My roommate and two house guests would agree. Every bite sings softly with curry and a hint of spice, with the warmth and comfort of traditional lasagna. Better yet, it is incredibly healthy with zucchini for “noodles”, tempeh in place of ground beef, and a lot less cheese than you would normally expect.
The best part of this recipe is its adaptability. If you are a carnivore, you can easily use 8 oz. ground turkey or chicken in place of the tempeh. If you like your pasta, use noodles instead! Add more chili flakes if you really want that spicy factor. A note on the tempeh– a quick Google search informs me that there are gluten-free varieties. The kind I used had some barley grains and so technically wouldn’t be safe for the gluten intolerant. However, if you are both gluten-free and vegetarian, there are varieties that exist and are safe for you! If you haven’t explored tempeh before, I would also recommend adventuring to the store and trying it. The flavor is mild and the texture mimics ground meat well in this dish. Have fun with this recipe and enjoy letting your creativity flow in the kitchen!
Indian Spiced Zucchini Tempeh Lasagna
1 tbsp olive oil
3 cloves garlic, minced
1/2 large white onion, minced
2 tsp curry powder
1 tsp garam masala
1/2 tsp corriander seeds
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp red chili flakes
14 oz can diced tomatoes
1 tbsp tomato paste
8 oz package tempeh
2 medium zucchini
4 oz goat cheese
1/4 cup Greek yogurt
In a large pan, saute garlic and onions in olive oil until onions are very soft and begin to lightly brown, about 7 minutes or more. Stir the spices directly into the onions over low heat. Stir in the tomatoes and tomato paste and continue to cook over low heat. Meanwhile, in a small pan coated with cooking spray, crumble the tempeh. Cook for a few minutes over medium heat to slightly brown the crumbles. Stir the tempeh into the tomato sauce and reduce to lowest heat. Cook until the sauce is thick.
Meanwhile, slice the zucchini into long, thin “noodles” using a mandolin set on the intermediate thickness. In a separate bowl, combine goat cheese and yogurt until smooth. Spray an 8×8 baking dish with cooking spray. Begin with 2 layers of zucchini slices to create the bottom layer. Top with half of the tempeh mixture, and then another 2 layers of zucchini. (I criss-crossed my layers to create a better faux noodle). Spread the middle zucchini layer with half of the cheese mixture. Top with the remaining tempeh and another zucchini layer, and then coat the top with the remaining cheese mixture. Bake at 350F for 30-35 minutes, or until the inside is bubbling and the edges are lightly crisp. Cut into 4 squares and serve.