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Before you jump to Cheesy white sauce gratin with chicken and kabocha recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Spending less Inside the Kitchen.
It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That's a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. Unless everyone begins to start living more green we won't be able to resolve the problems of the environment. This must happen soon and living in approaches more friendly to the environment should become a mission for every individual family. The cooking area is a good place to start saving energy by going much more green.
Even though it may not taste as good, preparing food in the microwave rather than in the oven will save you a packet of money. The energy used by cooking in an oven is definitely greater by 75%, and possibly this small bit of knowledge will spur you on to use the microwave more frequently. When it comes to boiling water and steaming vegetables, you can save a lot of electricity and do the job faster with countertop appliances rather than a stove. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned way, but you would be wrong. Especially if you ensure that the dishwasher is full previous to starting a cycle. By cool drying or perhaps air drying the dishes as opposed to heat drying them, you can increase the amount of money you save.
From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Eco-friendly living is not really that hard. Typically, all it takes is a little common sense.
We hope you got insight from reading it, now let's go back to cheesy white sauce gratin with chicken and kabocha recipe. You can cook cheesy white sauce gratin with chicken and kabocha using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Cheesy white sauce gratin with chicken and kabocha:
- Provide of penne pasta.
- Take of butter.
- Provide of onion (thinly sliced).
- Get of kabocha squash (bite size cut).
- Get of chicken breast.
- Prepare of flour.
- Use of milk.
- Get of heavy whipping cream.
- You need of bay leaf.
- Use of chicken stock.
- Use of Italian cheese mix(mozzarella, provolone, cheddar).
- Provide of parmesan cheese.
- Provide of bread crumbs.
- Provide of Salt.
- Provide of Pepper.
- Take of Truffle salt (if you prefer).
Instructions to make Cheesy white sauce gratin with chicken and kabocha:
- In a large pot, bring water to a boil and add salt. Cook penne for al dente. After cooking, put the pasta into the 9 x 13 inch oven safe container..
- Pre heat oven 425F.
- In a microwave safe glass container, pour 1/2 inch of water and place in kabocha. Microwave for 3 minutes..
- In a large pan, medium heat, melt butter and add sliced onion until it gets clear, 5 minutes..
- Add flour to the pan and mix very well until you don’t see any flour..
- In the same pan, sauté chicken until it’s cooked and become white color, 5 minutes. (Chicken will be cooked more later). Add back the microwaved kabocha into the pan..
- Add milk and heavy whipping cream 200 ml at a time. After finishing pouring all the milk, add bay leaf and sliced chicken stock cube into the pan and cook for another 2 minutes. Adjust flavor with salt and pepper..
- Pour � into the 9 x 13 inch container (from ➊). Remove bay leaf. Sprinkle over with Italian cheese mix, parmesan cheese and bread crumbs..
- Bake it for 15 min at 425F until it’s golden brown like this!.
- Truffle salt is a great addition to this dish if you are feeling fancy!.
Cover pan with tight fitting lid to prevent film formation until sauce is to be used. Use on creamed and scalloped foods, sauces, gravies and in vegetable dips. Feel like adding something different to your fall repertoire? Start with kabocha squash, which is in many markets right now. Here, it's paired with ground chicken (ground turkey would work as well) and cooked in a sauce finished with a gluten-free potato starch slurry, which lends a silky thickness.
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