Every once in a while you come across a rare recipe that manages to combine lightning speed of preparation with sublime flavor and satisfaction. Classic Italian Spaghetti Cacio e Pepe is one such recipe. In his Layover – Rome episode, Anthony Bourdain went so far as to say that if you could only eat one meal in all of Rome, it should be Cacio e Pepe. And yet, it is “nothing” more than spaghetti with olive oil, Romano cheese, and black pepper.

Another great recipe, destined to become a regular feature in our home is this wonderful take on Mac N’Cheese….minus the macaroni, and substituting chickpeas for a high-protein, low-glycemic, and very supremely delicious alternative.

The image is from the blog: Inspired Edibles, as is the recipe.

No joke, two minutes to prepare (I used canned chickpeas), and I believe it could be accomplished by someone who can’t even boil water. There is no excuse for not making this one. I would even forgo the pre-boiling and just combine the ingredients in the casserole (half the cheese in the mixture), top with the remaining cheese, and throw in the oven for 30 minutes at 350.

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