diff --git a/scrapy_proj/openrecipes/spiders/simplyrecipes_feedspider.py b/scrapy_proj/openrecipes/spiders/simplyrecipes_feedspider.py new file mode 100644 index 0000000..fcdcbb1 --- /dev/null +++ b/scrapy_proj/openrecipes/spiders/simplyrecipes_feedspider.py @@ -0,0 +1,37 @@ +from scrapy.spider import BaseSpider +from scrapy.http import Request +from scrapy.selector import XmlXPathSelector +from openrecipes.spiders.simplyrecipes_spider import SimplyrecipesMixin + + +class SimplyrecipesfeedSpider(BaseSpider, SimplyrecipesMixin): + """ + This parses the RSS feed for simplyrecipes.com, grabs the original + links to each entry, and scrapes just those pages. This should be used + to keep up to date after we have backfilled the existing recipes by + crawling the whole site + """ + name = "simplyrecipes.feed" + allowed_domains = [ + "simplyrecipes.com", + "feeds.feedburner.com", + "feedproxy.google.com" + ] + start_urls = [ + "http://feeds.feedburner.com/elise/simplyrecipes", + ] + + def parse(self, response): + """ + We define a custom parser here because we need to get the link from + the feed item and then follow it to get the recipe data. + + Getting the data from seems overly complex, as we + would have to decode all the encoded characters and then build a DOM + from that. + """ + xxs = XmlXPathSelector(response) + links = xxs.select("//item/*[local-name()='origLink']/text()").extract() + + # self.parse_item comes from ThepioneerwomanMixin + return [Request(x, callback=self.parse_item) for x in links] diff --git a/scrapy_proj/openrecipes/spiders/simplyrecipes_spider.py b/scrapy_proj/openrecipes/spiders/simplyrecipes_spider.py new file mode 100644 index 0000000..16f674e --- /dev/null +++ b/scrapy_proj/openrecipes/spiders/simplyrecipes_spider.py @@ -0,0 +1,107 @@ +from scrapy.contrib.spiders import CrawlSpider, Rule +from scrapy.contrib.linkextractors.sgml import SgmlLinkExtractor +from scrapy.selector import HtmlXPathSelector +from openrecipes.items import RecipeItem, RecipeItemLoader + + +class SimplyrecipesMixin(object): + + """ + Using this as a mixin lets us reuse the parse_item method more easily + """ + + # this is the source string we'll store in the DB to aggregate stuff + # from a single source + source = 'simplyrecipes' + + def parse_item(self, response): + + # we use this to run XPath commands against the HTML in the response + hxs = HtmlXPathSelector(response) + + # this is the base XPath string for the element that contains the + # recipe info + base_path = """//article[@itemtype="http://schema.org/Recipe"]""" + + # the select() method will return a list of HtmlXPathSelector objects. + # On this site we will almost certainly either get back just one, if + # any exist on the page + recipes_scopes = hxs.select(base_path) + + # it's easier to define these XPath strings outside of the loop below + name_path = '//meta[@property="og:title"]/@content' + description_path = '//meta[@property="og:description"]/@content' + url_path = '//meta[@property="og:url"]/@content' + image_path = '//meta[@property="og:image"][1]/@content' + prepTime_path = '//span[@itemprop="prepTime"]/@content' + cookTime_path = '//span[@itemprop="cookTime"]/@content' + recipeYield_path = '//span[@itemprop="recipeYield"]/text()' + ingredients_path = '//li[@itemprop="ingredients"]' + datePublished = '//time[@itemprop="datePublished"]/@datetime' + + # init an empty list + recipes = [] + + # loop through our recipe scopes and extract the recipe data from each + for r_scope in recipes_scopes: + # make an empty RecipeItemLoader + il = RecipeItemLoader(item=RecipeItem()) + + # Extract core properties of recipe + il.add_value('source', self.source) + il.add_value('name', r_scope.select(name_path).extract()) + il.add_value('image', r_scope.select(image_path).extract()) + il.add_value('url', r_scope.select(url_path).extract()) + il.add_value('description', r_scope.select(description_path).extract()) + il.add_value('prepTime', r_scope.select(prepTime_path).extract()) + il.add_value('cookTime', r_scope.select(cookTime_path).extract()) + il.add_value('recipeYield', r_scope.select(recipeYield_path).extract()) + + ingredient_scopes = r_scope.select(ingredients_path) + ingredients = [] + + # Loop through ingredients to extract each ingredient + for i_scope in ingredient_scopes: + ingredient = i_scope.select('text()').extract() + ingredients.append("%s" % ingredient) + + il.add_value('ingredients', ingredients) + + il.add_value('datePublished', r_scope.select(datePublished).extract()) + + # il.load_item() returns a RecipeItem passed through the + # RecipeItemLoader's property formatters. Apppend the RecipeItem + # to the recipes list + recipes.append(il.load_item()) + + # more processing is done by the openrecipes.pipelines. Look at that + # file to see transforms that are applied to each RecipeItem + return recipes + + +class SimplyrecipescrawlSpider(CrawlSpider, SimplyrecipesMixin): + + # this is the name you'll use to run this spider from the CLI + name = "simplyrecipes.com" + + # URLs not under this set of domains will be ignored + allowed_domains = ["simplyrecipes.com"] + + # the set of URLs the crawler with start with. We're starting on the first + # page of the site's recipe archive + start_urls = [ + "http://www.simplyrecipes.com", + ] + + # a tuple of Rules that are used to extract links from the HTML page + rules = ( + # this rule has no callback, so these links will be followed and mined + # for more URLs. This lets us page through the recipe archives + Rule(SgmlLinkExtractor(allow=('/index/*.'))), + + # this rule is for recipe posts themselves. The callback argument will + # process the HTML on the page, extract the recipe information, and + # return a RecipeItem object + Rule(SgmlLinkExtractor(allow=('/recipes/*.')), + callback='parse_item'), + ) diff --git a/scrapy_proj/tests/html_data/simplyrecipes/item_arugula_corn_salad_with_bacon.html b/scrapy_proj/tests/html_data/simplyrecipes/item_arugula_corn_salad_with_bacon.html new file mode 100644 index 0000000..9d88918 --- /dev/null +++ b/scrapy_proj/tests/html_data/simplyrecipes/item_arugula_corn_salad_with_bacon.html @@ -0,0 +1,1171 @@ + + + + + + + Arugula Corn Salad with Bacon Recipe | Simply Recipes + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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Arugula Corn Salad with Bacon

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+ 24 | +

Posted by on

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+ +
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+ Arugula Corn Salad with Bacon (photo) +
+ +

This is a salad of bold flavors, but somehow they all manage to work together well. Sweet corn tossed with peppery arugula, bacon, onion, cumin, and wine vinegar to balance the sweet corn, and you have stimulated all the major tastes your tongue can perceive. If you have a grill, and the time, I highly recommend grilling the corn (in their husks) for this recipe; the smokey flavor just can’t be beat.

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+

Arugula Corn Salad with Bacon Recipe

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+ + Add to shopping list + +
+

Ingredients

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  • 4 large ears of corn
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  • 2 cups of chopped arugula (about one bunch)
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  • 4 strips of bacon, cooked, chopped
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  • 1/3 cup chopped green onions
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  • 1 Tbsp olive oil
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  • 1 Tbsp white wine vinegar
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  • 1/8 teaspoon ground cumin
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  • Salt and freshly ground black pepper to taste
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Method

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1 Cook the corn ears, in their husks, either on the grill for a smokey flavor, or by steaming in a large covered stock pot with an inch of boiling water at the bottom of the pot, for 12-15 minutes. Let the corn cool (can run under cold water to speed up the cooling), remove the husks and silk. I recommend cooking the corn in the husks for the added flavor that the husks impart. If you boil or steam the corn ears after you've already husked them, or if you cook them in the microwave, reduce the cooking time by a few minutes.

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cutting-corn-on-cob.jpg

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2 To remove the kernels from the cobs, stand a corn cob vertically over a large, shallow bowl. Use a sharp knife to make long, downward strokes, removing the kernels from the cob, as you work your way around the cob. Note: it may help to work over a low table, to be in a better ergonomic position to cut the cobs this way.

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3 In a medium sized bowl, mix together the corn, chopped arugula, bacon, and onions. In a separate bowl, whisk together the oil, vinegar, salt and pepper, and cumin. Mix dressing into salad just before serving. Taste and add more vinegar if necessary to balance the sweetness of the corn.

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Yield: Serves 4.

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You might also like

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  1. +
    + Grilled Corn-on-the-Cob (photo) +
    + Grilled Corn-on-the-Cob +
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  2. +
    + Grilled Corn Salad (photo) +
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    + Caprese Corn Salad (photo) +
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+ 24 Comments

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    + + jennbec + + + + + +
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    I just bought a bag of organic arugla and several ears of sweet corn at the farmers market this weekend. I’m going to try the recipe tonight with vegetarian bacon though and see how that works…probably not quite as good but healthier. I might also try dicing up a couple grilled tomatillos to toss in for a little extra tang since I like that flavor senseation the most. Thanks for the great idea!

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    Someone’s in a bacon groove lately.

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    Wrapping hot dogs…in a salad…what next?

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    Looks delicious.

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    home cook, I think it’s easier to remove husks and silk after cooking, so I always prefer to soak/grill corn vs. boiling shucked ears.

    +

    Elise, I recently read that a better technique for removing kernels is to first cut the ear in half, then use the vertical technique that you mentioned. I know that I often have kernels flying all over the place and am looking forward to trying the half-ear method.

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    This looks incredible! Would frozen corn from Trader Joe’s work in a pinch?

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    + + rebecca + + + + + +
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    I love salads with corn in them. This recipe sounds quite delicious!

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    Plus, I love those green bowls. I’m going to keep an eye out for ones similar.

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    + + Lauren + + + + + +
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    Oh Elise, this looks delicious! What a great way to use corn on the cob! I’ll have to buy a few extra ears and try this salad this weekend!

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    I make this exact salad but with avocado added. Something about having the smooth, creamy avocado really makes it just perfect :)

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    + + vanessa + + + + + +
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    Mmm. Made this salad for lunch. I’ve got corn coming out of my ears. I’ve decided that corn plays well with others. Over the weekend, we added grilled kernels to a saute of lobster mushrooms and onions with chives.

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    + + Lin Hanson + + + + + +
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    A corn cooking trick we use all the time, and I don’t know why more people don’t do it: Microwave corn in the husk. 3 or 3 ½ minutes per ear – in a glass dish & covered with plastic wrap. Once it’s cooked (with all the flavor of cooking in the husk) it’s a cinch to clean, removing husk, silk, etc. Corn stays hot longer than boiled because its heated from the cob out. Try it.

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    + + Erin + + + + + +
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    I made this and loved it! I’m bringing it to a party tomorrow–can I make ahead and keep cold or will that impact the taste negatively?

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    + + Elise + + + + + +
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    Hi Erin – I would wait to mix in the arugula with the rest of the ingredients until just before serving. Either that or wait on the dressing. Basically, once you dress the arugula, it will wilt. It’s still good, just wilted. I had the leftovers of this salad 2 days later and they were great, but didn’t look as pretty.

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    + + Erin + + + + + +
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    Thanks for responding (and in time for the party today). Just waiting for the grilled corn to cool as we speak before I mix everything up EXCEPT for the arugula. Thanks, again!

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    + + Jeanne + + + + + +
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    I am soooo stopping at the supermarket on the way home and grabbing some arugula, seeing as we got some corn at the market on the weekend. This salad sounds absolutely wonderful – thanks!

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    + + Lauren + + + + + +
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    HI Elise,

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    I’m a frequent reader of your site, but a first time poster. This recipe brought me out of my shell so to speak. So simple, so fresh, so good.
    +No excuse not to tell you that I’ve already made it three times (had to get my fill before summer ended), and it was just delicious.

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    Thank you!

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    + + Elise + + + + + +
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    Hi Lauren – I’m so glad you liked it! I like the combination of flavors as well. It’s a great end-of-summer salad when the corn is just still available and the arugula is beginning to come in.

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    + + Danabee + + + + + +
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    Wonderful recipe, Elise, thank you. Keep ‘em coming.
    +Tonight I was late getting dinner together and no time to steam nor grill the corn. I drained the fat out of the pan after cooking the bacon then quick-sauteed the corn in the bacon fat that coated the pan. Voila! instant smoky flavored corn.
    +P.S. If you stand your ears in a tall, narrow bowl while you cut the kernels off the ears you will minimize your “kernel flinging”. I found a good bowl at Target. Our border collie gets the dozen or so that hit the floor. It only seems fair.

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    This recipe hasn’t had a comment since 2008! Poor recipe – I was happy to give it some attention! I made this the other day and it tasted really good! It has a really intersting array of flavors, and the bacon was great with the corn! Thanks!

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    I made this last night and we thought it was good, but not great. However, I was using baby arugula so didn’t think I needed to chop it (as is called for in the recipe). This was a mistake which probably led to us not being head over heals in love with the recipe. The arugula had a hard time mixing with everything.

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    Overall, the flavors were good. Definitely remember to chop your arugula when you make this!

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    + + Victoria + + + + + +
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    To remove the corn kernels from the cob, place the cob in the hole of a bundt pan (if you have one) and knife them off. The kernels will drop into the pan, eliminating mess and stress.

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    Great tip Victoria, thanks! I made this salad tonight and it turned out great. I am always looking for new salad recipes as I serve one with each meal and we have grown bored with the basic baby greens salad. Thank you for a unique side salad that my family enjoyed!

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I apologize for the inconvenience, but comments are closed. You can share your thoughts on our Facebook page ~ Elise.

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Avocado Lettuce Tomato Sandwich (ALT)

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+ 40 | +

Posted by on

+ + +
+ +
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+ Avocado Lettuce Tomato Sandwich on Simply Recipes +
+ +

Have you ever written a list of your favorite foods? Avocado is at the top of my list. Yes of course there are other favorites—artichokes, blueberries, a good steak—but avocado is queen of them all. As long as I can remember, my family has always had avocados in the house, either out on the counter ripening, or in the fridge. For a couple glorious years we even had an avocado tree, until it died in a freeze. :-(

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So no wonder my father’s most treasured sandwich is, as he affectionately calls it, the A.L.T.—avocado, lettuce, and tomato, on toast. Of course he thinks he invented this sandwich, and he did, as have thousands of other avocado lovers around the world. I once asked him, why not add bacon? His response? A grumbled, “Why should I? It’s perfectly fine with avocado,” along with a look that said, if I wanted a BLT I would have made a BLT. That’s my dad. Do not get between him and his food. Of course if you want to add a couple strips of bacon to your ALT (that would make it a BLAT), be my guest!

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Avocado Lettuce Tomato Sandwich (ALT) Recipe

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  • Prep time: 10 minutes
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The key to a delicious A.L.T. is salt. The flavor of both avocados and tomatoes shines with the addition of a little sprinkling of salt.

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+ +
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+ + Add to shopping list + +
+

Ingredients

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  • Toasted whole grain bread
    • +
  • Sliced avocado (see How to Cut and Peel an Avocado)
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  • Lettuce (Boston Bibb or butter lettuce work well)
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  • Sliced fresh tomato
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  • Kosher salt
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  • Mayonnaise
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Method

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1 For each sandwich, toast two slices of whole grain bread. While the bread is toasting, slice your tomato and avocado.

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2 Slather as much (or little) mayonnaise as you like on one side of each slice of toasted bread. Add a layer of sliced avocado and sprinkle a little kosher salt over it. Add a layer of lettuce and a layer of sliced tomatoes. Sprinkle a little salt over the tomatoes too.

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3 Top with the second slice of toasted bread. Cut the sandwich in half if you want, to make it easier to eat. Enjoy!

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Avocado Lettuce Tomato Sandwich on Simply Recipes

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You might also like

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    + Pan Seared Salmon with Avocado Remoulade +
    2. +
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    3. +
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    + Baked Salmon with Avocado Mango Salsa +
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+ 40 Comments

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    + + Wilma + + + + + +
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    When the tomatoes in my garden start coming in I make toast bread. Fill the toast with cheese, spinach, red onion, tomato and avocado. And a generous slavering of mayo. Sometimes I’ll grill it if I’m feeling adventurous.

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    I am fascinated to see a “recipe” for a sandwich that has been a staple in this California kid’s home since she was a child – except that it usually has a couple of strips of crisp bacon. BLAT. A BLT with Avocado. Doesn’t sound too good as an acronym, but it is a delicious sandwich.

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    The ingredients are the key. Including Hellman’s (Best Foods in the West) Real Mayonnaise and good wheat bread. No Wonder Bread-type bread, please. Your bread looks exactly like one we are using now. And Lawry’s Seasoned Salt is great on this along with fresh ground pepper, which is a must with avocado.

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    Yummm.

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    + + Sandy S + + + + + +
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    ALTs are so yummy! I could probably live on them. I sometimes add cream cheese, or fry up some mushrooms in butter and add them. But, I usually just slice the avocado while it’s still in the peel, open the slices up a bit and spritz it with lemon juice before adding it to the sandwich with dash of pepper and/or salt free herb blends. ALTs also make great lettuce wraps that are even good without the mayo. A great way to have guilt free seconds!

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    This is our standard order when we are at a restaurant that isn’t very vegan friendly. ALT please! With mustard instead of mayo. Thanks for sharing!

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    + + Julia M. Arnold + + + + + +
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    The first time I had avocado, I was about 20 yrs. old, I’m now 78 yrs. old and, of course, still eating avocados.
    +Anyway, the first time I had it was in a restaurant in NYC. It was a first course…simply a half an avocado on a plate, the pit removed and a simple delicious vinaigrette where the pit had been. You ate it with a spoon, just like a grapefruit. It was divine!

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      + + Elise + + + + + +
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      Hi Julia, that’s still how I usually eat avocado—cut in half, pit removed, avocado still in its skin (it makes a perfect cup to hold it!), and with a squirt of fresh lemon juice and a sprinkle of salt right in the hole where the pit had been. So good!

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      + + Gary + + + + + +
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      Julia, thank you for posting. You are bringing some delicious and good memories of mine because when I was also in my 20′s the only way I knew or liked my avocados was with a Dijon vinaigrette, a little bit on the creamy side, and fill the center piece of the avocado. I am going to try this sandwich and add the same vinaigrette.

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    + + Lisa + + + + + +
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    Elise,
    +Who (in their right mind) could ignore a lovely ripe Haas avocado??

    +

    I love to make a sandwich (toasted bread) with canned baby shrimp, avocado, and alfalfa sprouts. Best with a mayo/ketchup mixture…generously placed on both sides of the bread.

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    YUMM!!!

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    + + Waldemar Filipczak + + + + + +
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    Simple and delicious!!!!
    +Avocado is my wife and my favorite. We use it on bread – instead of butter.
    +Do you know that during the 1700s, European sailors used the avocado as a spread for biscuits, which led to the name “midshipman’s butter.”

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    I’ve done the BLT, BLAT and also a C-BLAT (chicken) but never thought of an ALT (ALTernate?). I’ll be making this very soon. Thanks for the idea!

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    What a great change from a blt. I love avocado, but usually only use them for guac, or just eating them plain or on a burger. I really like the idea of an alt.

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    I often add sliced avacado to my BLT but never thought of ALT for a meatless meal! I’m having this soon!

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    I’ve made this exact sandwich many times. It’s so, so good. I also vary it with adding a little yellow onion, maybe some sort of cheese, homemade bread or other bread, and occasionally some uncured and trimmed bacon… depends on what I have on hand.

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    At any rate, this is a yummy, yummy sandwich. Avocados are a staple at my house. :-)

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    BTW, I bought some avocados at the local farmers’ market yesterday (the one at Country Club Plaza here in Sacramento). Always so amazing. I’m having an avocado feast the next several days, that’s for sure. So your sandwich recipe is perfect timing. :-)

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    If I have it on hand, some herb cheese like a boursin adds another layer of flavor. Also grew up with avocados but Mom didn’t care for tomatoes so at the sandwiches without for a number of years. Avocado on most any sandwich is a winner. Favorite way tho, is halved, with bay shrimp, a dollop of cocktail sauce and a squeeze of lemon or lime.

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    I love this sandwich, we make it all the time, only we add a slice of red onion, a little mustard, and a sprinkle of cayenne pepper!

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    Delicious!

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    One of my go-to sandwiches when there’s nothing else to eat. Tastes great with some ground cumin sprinkled on with the salt.

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    try using squaw bread with the BLAT and it becomes a BLAST…

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    its amazing how much better it tastes and sounds..

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    oh yeah and yo can put turkey on it as well BLASTT>>>>

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    What a great sandwich. When I make a sandwich like this, I always lay the bread together as if it is already a sandwich and toast it stacked in the toaster oven. That way I get great crunch on the outside and soft on the inside.
    +My favorite avocado sandwich is just toast with a half of an avocado mashed across it. Add a splash of olive oil, salt and pepper and you have a great smashwich!

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      Pesto ! Ha! It was brilliant idea!
      + I’ve tried it and .. it left me speechless – sssssssso good :’-)

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    I love BLT, BALT, ALT, and BELT. BELT is a BLT with a fried egg. How about a BLEAT (BLT with egg and avocado)?

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    At one time there was a “diet” couple who wrote a book called “Fit for Life”. Their sandwich with avocado became a favorite of mine. You don’t slice the avocado. Instead, you cut a ripe avocado, remove the pit and then, as you would squeeze a lemon, you squeeze the half avocado over the bread, add some mayo and tomato and red onion. Really good!

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    Had a BLAT in Australia last year while killing time between landing and getting into the hotel and it was awsome. Never thought to add advocado to a BLT.

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    I discovered avocados fairly recently and just absolutely adore them! I put avocados on a fried egg sandwich with a little cheese and herbs. I’m always looking for new and delicious ways to use them. However, at 1.80/each here in Michigan currently, I have to be very judicious and make sure I get the most “bang for my buck”. Thanks for all ideas :) PS – thanks for posting such an elegantly simple “recipe” – I would have never come up with this on my own!

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    Loved reading the comments and everyone’s variation of their fave avocado sandwich! Mine is a few slices of avocado on 1 piece of whole grain toast with thin sliced layered tomato and sometimes a few slivers of red onion. The key is lemon pepper on the avocado and salt on the tomato! I never tire of it.

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    Love this. I make the same sandwich all the time, except instead of plain mayo I make a garlic/Sriracha version. It is so tasty, especially on good whole grain or sourdough.

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Green Chile Mac and Cheese

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Posted by on

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+ Green Chile Mac and Cheese on Simply Recipes +
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So, our markets are awash with New Mexico Hatch green chiles right now, and our garden is bursting with poblanos and Anaheims.

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This is not a bad problem to have.

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We may complain about the zucchini beast and her cousin the cucumber monster, but the chile plants? Uh uh. We roast and eat every one. Here’s my new favorite recipe for putting to good use garden or market green chiles—a green chile mac and cheese casserole, with corn. Yum! This is so crazy good that even my friends who typically shy away from cheesy dishes asked for more. There’s something about the trio—green chiles, corn, and cheese—that’s irresistible. The splash of lime? Perfect.

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Green Chile Mac and Cheese Recipe

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  • Prep time: 20 minutes
  • Cook time: 45 minutes
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We used a mixture of hatch, anaheim, and poblano chiles for this dish, but any combination of those you'd like will work. Just remember to taste test the chiles before adding them to the casserole. Even though these are mild green chiles, once in a while you'll get a hot one!

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Some markets sell a "Mexican blend" of shredded cheese; feel free to use this cheese blend in this recipe.

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Ingredients

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  • 2 cups elbow macaroni
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  • Salt
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  • 1 1/2 cups of whole milk
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  • 2 Tbsp unsalted butter
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  • 2 Tbsp flour
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  • 1/4 pound (1 cup, packed) finely shredded jack chese
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  • 1/4 pound (1 cup, packed) finely shredded sharp cheddar cheese
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  • 2/3 cup corn kernels (frozen is okay, if frozen, defrost before using)
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  • 1 1/4 cups chopped roasted, seeded green chiles (or two 4 ounce cans diced roasted green chiles)*
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  • 2 teaspoons lime juice
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  • 1/4 to 1/3 cup panko or other breadcrumbs
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*If you are roasting your own chiles (highly recommended), start with about 5-6 large green chiles—Hatch, Anaheims, or poblanos, or a mixture—and char them over a gas stove (see directions for roasting over a gas flame), under a broiler (roast until one side has blackened, then flip to blacken the other side), or on a grill. Place in a covered bowl to steam, then peel off the charred skin. Remove and discard the seeds and stems.

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Method

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1 Bring a large pot of salted water to a boil (a tablespoon of salt for every 2 quarts of water). Add the macaroni pasta. Return to a rolling boil, and boil, uncovered, for about 2 minutes less than the cooking time given on the pasta box instructions. The pasta should be mostly cooked, but still a little too firm to eat; it will complete its cooking in the oven. When the pasta is ready, drain it into a colander and run cold water over it to stop the cooking.

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2 Preheat the oven to 400°F. Heat the milk in a small pot until it is steaming. Keep it warm while you continue with the dish.

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3 In an ovenproof pot such as a casserole or Dutch oven, heat the butter over medium heat. When the butter is melted and bubbly, stir in the flour to make a roux. Cook this, stirring often, for about 2 minutes. You don't want the roux to brown. Add the hot milk to the roux, a little at a time, stirring constantly so that lumps do not form. Whisk until smooth.

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4 Stir in the cheeses third at a time, stirring to incorporate after each addition.

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5 Add the macaroni, chiles, corn and lime juice and stir until well combined.

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6 Top the mac and cheese with panko or breadcrumbs. Bake uncovered for 25 to 30 minutes at 400°F, or until the breadcrumbs are lightly browned. Remove from oven and let cool for 10 minutes before serving.

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Yield: Serves 4-6.

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Links:

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Chili Mac and Cheese, from Weelicious

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Green Chile, Chicken and Bacon Mac and Cheese, from Picky Palate

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Lobster Green Chile Mac and Cheese, from Rogue Gourmet

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Green Chile Mac n Cheese on Simply Recipes

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You might also like

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  1. +
    + Green Chile Enchiladas (photo) +
    + Green Chile Enchiladas +
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    + Green Chile Cornbread (photo) +
    + Green Chile Cornbread +
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    + Roasted Green Chiles in a Light Vinaigrette on Simply Recipes +
    + Roasted Green Chiles in a Light Vinaigrette +
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+ 55 Comments

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      + + Elena + + + + + +
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      Use brown rice pasta or quinoa and corn pasta. That is all I use now and am extremely happy with the change. No more guilt :) I buy mine online by the case. It is a lot more economical that way.

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        Good idea! Might I ask where online you’ve been able to get a reasonable bulk price on any of those items? Thanks, Elena!

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          I get them at Amazon. I also bought br rice lasagna and we could not tell the difference. I am leaning more towards the br rice noodles instead of the quinoa.

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          Trader Joe’s also carried br rice spaghetti. That is the only pasta I could find there that was made of br rice.

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          Once you try this, you may not go back. No guilt :)

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        These types of pastas are not low carb, but they are wheatless and may be gluten free. Carbohydrates are abundant in all grains and starch. Replacing some of the pasta with cauliflower does remove some carbohydrates, since cauliflower is a vegetable and not starchy.

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          My bad – You are absolutely right about the carbs but at least one is eating something healthier than just empty calories. And, yes, they are gluten free.

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          My husband has some skin issues and we found that not eating gluten has helped him tremendously. Now he eats arepas (a puffed up version of a taco shell).

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        Corn pasta is not low carb and is actually higher in calories than most other pastas.

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        What do they fatten up cows with? Corn.

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          I did say I prefer the br rice pasta.

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          You are probably right about the corn and quinoa but at least there is fiber and not just empty calories.

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    This look like the most delicious dish I can imagine. I can’t wait to make it. I have a feeling it’s going to be one of those rare occasions when my kids actually thank me for dinner.

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    I am all over this one Darlin’!! I’m going to have to ask about Hatch Chili’s though I don’t think I have ever seen them around here (michigan)…we must have them right?! I’ll ask. This looks amazing…all the flavors I love.

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      Hatch’s Chiles are a New Mexico specialty; they’re the best green chiles anywhere! They are ripe about this time every year, and there are roasting and canning and eating celebrations all around! Sometimes you can find them in the grocery store , canned, saying “Hatch’s.” If not, your best substitution is a regular green chile (many brands available). They are usually marketed as “mild” green chiles; you’re not looking for the heat of a jalapeno.

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        Hi Deb — if you have opportunity to try the Pueblo chile, please do so. Also known as the Mira Sol chile, it’s out of Pueblo CO. Sometimes described as more floral and grassy than Hatch chiles. Certainly meatier. And, IMHO, tastier!

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      If you live anywhere near a Trader Joe’s, they carry Hatch green chiles (canned). Not as good as fresh but way better than any other canned green chile. I don’t think all Trader Joe’s carry exactly the same products so it may just be that I’m in luck here. Hope you can find them. But definitely fresh is best.

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      If you become an addict (easy to do), you can order them online (Google New Mexico Hatch Chile) in either the fresh state (and you’ll have to roast and freeze them all yourself), or I think some companies will send you them already roasted and frozen in packages, packed in dry ice. It’ll cost you a pretty penny though :)

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    Yum, yum! This looks heavenly! You are right, the combination of green chiles, corn and cheese is so, so good! I have one bag of locally grown, roasted green chiles left in the freezer from last year and they will be going into this dish. Thanks!

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      Made this tonight for supper and I have to say that it is the best mac & cheese I have ever had! Thanks Elise for another great, great recipe! :)

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    If you ever do feel that you have too many chiles, you may send them my way and I will gladly take them off your hands.

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    I was ECSTATIC to find some in the store the other day. They are not common cuisine.

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    I have a craving for real mac & cheese lately, so this just sounds delicious!

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    Honestly, simply, yes please and thank you. Our markets are littered with the chiles up here as well, and I have been meaning to do some canning in the next couple of weeks. I can eat chiles of any kind all day long, but in mac and cheese, omg. I will eat the whole pot. thank you.

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    This was fantastic — even though I didn’t have corn and used padron peppers. I substituted the wheat flour with rice flour for the roux (which works quite well) and instead of panko or breadcrumbs, I used almond flour and slivered almonds for crunch. Easy gluten-free subs. And my dinner companion had heaping seconds :-)

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      Thanks for the GF info! Love hearing that rice flour worked in the roux and your idea of slivered almonds! This put it on the To Do list!

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    Can I make this and then portion it up into little containers for freezing?? (please let the answer be yes! :) )

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    I’m looking at this after a working all-nighter, no breakfast yet, and it’s almost lunchtime. I could eat the whole pan full and then sleep for three days. Taking the time to make the sauce from a roux puts it right over the top — the ultimate satisfying food.

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    OH, myyyyy!

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    I visited New Mexico for the first time one winter break (I’m a teacher) in 1994, and I became addicted to Hatch chiles. My dear friend and host Susan, the first night of my visit, served spaghetti and red sauce—with the addition of a blob of green chiles she’d roasted and frozen the previous September. I was dubious…until I tasted. Swooning ensued.

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    I know the serendipity of chiles, cheese, and corn, since I sort of invented a chile relleno casserole that is a regular in our “rotation.”

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    I cannot WAIT to try this recipe…THANK YOU.

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    I made this for supper tonight. My wife and I loved it! Not too spicy for her and she can not handle really spicy food.

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    Elise, you are brilliant. Green chile with mac and cheese. I roasted 25 pounds of hot Hatch chile for my freezer but keep pulling out packages to add to food everyday. Here is one more way to enjoy them.

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    I live in Sydney, Australia I’m wondering where I can phurchase monterey jack cheese if not available can I substitute with other cheeses like cheedar tasty cheese and gruyere.

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      I don’t recommend using gruyere; it doesn’t play well with the chile and corn. I would go all cheddar if Monterey Jack is not available.

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    This looks phenomenal! They’ve been roasting hatch chiles at the nearby Whole Foods recently–I’m definitely going to pick some up to give this a try.

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    Sounds more entertaining than Martha’s “Crack and Cheese” recipe …. thanks!

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    Ohmygarsh… This looks like Comfort food with a capital C. Am going make it at the first available opportunity. As you say, it looks crazy good. Think it’ll work with habaneros?

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    Mmmm. I do something similar but add diced seeded tomatoes, black olives, and some chopped cilantro in addition to the chiles (usually jalapenos, because I like a little heat!). So good.

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    Elise, we often find that mac and cheese is not creamy for us. If we make 1.5 recipes of the roux we could reserve some for serving, yes? Also, if this was mentioned forgive, but the best part of this might end up being the leftovers. We often cut into squares and re-Panko then freeze or refrigerate in serving sizes. When ready to use then thaw and deep fry – can’t wait

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    What size dutch oven/ovenproof pot is recommended? Roasted my peppers last night and will be making this for dinner this evening. Can’t wait!

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    I made this over the weekend and we had it with red snapper and grilled peppers. It was so good – thanks again for another great recipe! I used canned chilies because that’s all I had the energy for but I’ll bet it’s wonderful with fresh!

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    This looks amazing, but I was hoping to know the weight of 2 cups of elbow macaroni. Is this simply a pound of dry pasta? Thanks for any advice.

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    I have made this without the corn and lime juice but with a healthy dose of goat cheese. The goat cheese and chiles go together beautifully!

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    So delicious! I added onions and smothered the finished product with some sour cream, and I’m so making this over and over and over. Thanks!

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      Minced onions, properly browned in a little butter — especially shallots or Vidalia onions — can be very good indeed. No need to go light, though they do change the nature of the beast a bit.

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Pasta with Tomato, Spinach, Basil, and Brie

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During the summer months when tomatoes are in season, we look for practically any excuse to use our garden tomatoes. The basil plant that we frantically try to keep from completely going to seed, also beckons. ”The time is NOW,” the garden seems to say, “take advantage of us while you can!” Here’s a quick and easy pasta side to help lighten the garden guilt, if only by a couple tomatoes and a handful of basil. It’s another favorite of my friend Heidi H (thanks Heidi!). This pasta dish uses bits of melty brie to bring it all together – the tomatoes, pasta, basil, garlic, and baby spinach, and is tossed with Parmesan before serving. Yum!

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Pasta with Tomato, Spinach, Basil, and Brie Recipe

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  • Prep time: 10 minutes
  • Cook time: 20 minutes
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Ingredients

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  • 2 cloves garlic, minced
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  • 1/4 cup olive oil
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  • 1 pound chopped fresh, ripe tomatoes (about 2 medium tomatoes)
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  • 6 ounces brie cheese, rind removed, cheese cut into small chunks
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  • Zest and juice of one lemon (about 1 teaspoon zest and 3 Tbsp juice)
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  • A handful of basil leaves, chiffonade or sliced thin
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  • 5 ounces baby spinach, rinsed, patted dry
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  • 1/2 to 3/4 pound of linguini or fettuccine pasta
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  • 1/2 cup grated Parmesan
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  • Salt and pepper taste
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Method

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1 Heat a large pot of salted water for making the pasta. While the water is heating, prep the ingredients. Once water is boiling, add the pasta and cook until al dente (cooked through, but still a little firm to the bite).

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2 While the pasta is cooking, place the garlic, olive oil, chopped tomatoes, chunks of brie (make sure to cut away the white rind!), lemon zest, and lemon juice into a large, microwave safe bowl. Microwave for 2-3 minutes, or until the brie is melty and soft. (If you don't have a microwave, place the ingredients in a bowl and let sit for an hour or two, so the brie softens.)

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3 Once the pasta is done, drain it and place it in the bowl with the cheese and tomatoes. Add the basil and baby spinach. Toss together so that the spinach, basil, cheese, and tomatoes are well dispersed through the pasta. Break up or smash any large pieces of cheese. Sprinkle with grated Parmesan cheese and freshly ground black pepper, and toss more to incorporate. Add more salt to taste.

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Yield: Serves 4 as a side.

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Pasta with Tomato, Spinach, and Brie on Simply Recipes

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+ 28 Comments

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    This dish is calling my name! Will try it with some GF noodles. Thank you Elise for all the wonderful, yet easy summertime recipes! You have helped keep the ‘fast food devil’ at bay!

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    That looks awesome. I could eat that right now.

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    My wife doesn’t like any of the rinded soft cheeses (brie, camembert etc)… can anyone suggest an alternative that will work in a recipe like this.

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      Chris, goat cheese, feta or mozzarella would work too. Thanks for the great summer recipe, Elise!

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      I’ve used Gorgonzola in a similar recipe and loved it. I think a milder goat cheese would be delicious also if the Gorgonzola is too strong a flavor.

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      I have done a similiar recipe and used mozzarella, which worked well. I have also added lightly stir fried courgette (zucchini) and king prawns which was very yummy.

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    My friends and I fixed a meal similar to this yesterday. We got it out of a cookbook from 1984 Named The Pasta Salad Book. It consisted of fettuccine, lemon juice, tomatoes, basil and pepper. We topped it with sauteed shrimp and portabello mushrooms. It made for a great summer lunch! And, if you fancy a little bit of Parmesan cheese does it justice.

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    I have made a pasta like this for years, but I don’t cook the sauce. Use a good triple cream brie and mix the ingredients in a bowl one hour ahead; it will melt. Let it rest for the hour at room temperature and then add the cooked pasta. The hot pasta is all the heat that is needed, and the fresh taste is incomparable. Yum!

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    Made this last night for dinner, without the spinach. Divinely delicious. Will try next time with some spinach.

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    Brie is my favourite cheese ever and I have no idea why I’ve never thought of using it in pasta. Only sandwiches ever! Silly. It’s rather expensive here so I assume using a portion of Greek yogurt and a portion of brie would work well?

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    This was absolutely delicious and quick! I planned to make it based on the ingredients alone and hadn’t read the directions closely. When I came to the part about placing ingredients into a microwave safe bowl and zapping them, I was skeptical. But it turned out great! I did toss with red pepper flakes along with the other seasoning. Thanks for the recipe!

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    Normally I avoid pasta as too carb-loaded, but I am so happy I made an exception for this recipe! I made it as directed with a half pound of pasta and it was fabulous. Can’t wait to make it again and share with company!

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