Tag Archives: goat cheese

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese

31 Jan

we had gotten a butternut squash in our veggie box — squash is always tricky since husband claims he doesn’t like squash. This was utterly delicious though! there was a great combination of ingredients.. even husband liked it!

DSC_7379

Butternut Squash Quinoa with Kale, Cranberries, Walnuts and Goat Cheese
adapted from stuckonsweet

INGREDIENTS
1 small/medium butternut squash, diced
1 or more large leaves of kale, stem removed
½ cup cranberries
¼ cup walnuts, toasted
¼ cup crumbled goat cheese
1 cup quinoa
2 cup chicken stock
olive oil
salt and pepper

INSTRUCTIONS
Prepare Quinoa according to package direction. Use chicken stock instead of water to add flavor. Cool completely.
White quinoa is cooking, add a few drizzles of olive oil to a saute pan and place over medium heat. Add diced butternut squash and saute until tender, about 10-12 minutes. Remove from pan and let cool.
In the same saute pan add a little more olive oil and the kale. Wilt slightly, 1-2 minutes, you want the kale to still be slightly crunchy. Remove from pan and roughly chop. Set aside to also cool.
Again, in the same pan add walnuts, no olive oil is necessary. Toast for a few minutes on low heat – careful not to burn! Remove from pan and let cool.
Add all of the cooled ingredients along with the cranberries, goat cheese, a little salt and a little pepper, and gently mix.

Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta

10 Jul

This was super yummy and best of all got to use spinach and goat cheese from our csa box!

20140710-213220-77540289.jpg

Caramelized Shallot, Spinach and Goat Cheese Garlic Butter Pasta
adapted from howsweeteats

ingredients:
1 box pasta
2 tablespoons olive oil
2 shallots, sliced
1/4 teaspoon salt
2 teaspoons brown sugar
12 ounces fresh spinach
3 tablespoons unsalted butter
2 garlic cloves, minced
6 ounces goat cheese, crumbled
a pinch of crushed red pepper flakes

directions:
Bring water to a boil for pasta and prepare according to directions.

While the water is coming to a boil, heat a large skillet over low heat and add olive oil. Add the shallots and salt, stirring to coat. Cover and cook for 10 minutes, stirring occasionally. Add the brown sugar and cook for 5 minutes more. Be sure that the pasta is cooking by this time.

Add the spinach to the skillet with the shallots and toss. Stir continuously until the spinach is wilted, about 5 minutes.

Heat a small saucepan over medium heat and add the butter. Whisk constantly until the butter begins to brown. The minute you see brown bits appear in the bottom of the skillet, remove it from heat and whisk for another 15 seconds. Add the minced garlic to the brown butter and whisk for 30 seconds.

Add the cooked pasta to the skillet with the spinach and shallots. Toss well, then add the garlic brown butter and toss again. Crumble the goat cheese into the pasta and stir. Sprinkle with the crushed red pepper. Serve immediately.

Goat Cheese Lemon Pasta with Kale

12 Apr

Kale was on sale at the grocery store and looked pretty good so I grabbed a bunch. This came out really good and was quick to make!

20140412-225523.jpg

Goat Cheese Lemon Pasta with Kale
adapted from twopeasandtheirpod

ingredients:
1 box pasta pasta
1 tablespoon olive oil
1 medium shallot, diced
2 cloves garlic, minced
Dash of crushed red pepper flakes
Zest of 1 large lemon
Juice of 1 large lemon
1 small bunch kale (about 5 cups), coarsely chopped, stems removed
5 ounces goat cheese
Salt and black pepper, to taste

directions:
1. Bring a large pot of water to boil. Salt the water and cook pasta according to package directions.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shallot and garlic. Cook until tender, about 4-5 minutes. Add a dash of crushed red pepper flakes. Stir in the chopped kale. Stir and add the lemon zest and lemon juice. Cook until kale leaves are wilted and tender.

3. Carefully drain the pasta. Return to pot. Crumble the goat cheese over the hot pasta and stir until creamy. Add the kale/lemon mixture. Season with salt and black pepper, to taste. Serve immediately.

Pasta with Chicken, Goat Cheese & Spinach

7 Jan

This would have turned out better had I doubled the sauce. The recipe called for 1/2lb pasta but as always I just used the whole Box :). Which in turn made the sauce almost non existent and dry… Will have to try this again next time!

20140107-231421.jpg

pasta with Chicken, Goat Cheese & Spinach
adapted from fine cooking

1 cup chicken stock
2 Tbs. minced shallots (from about 2 small)
5 oz. goat cheese, at room temperature, cut up or crumbled
Kosher salt and freshly ground black pepper
Pinch crushed red chile flakes
1/2 lb. dried pasta
2 skinless, boneless chicken breast halves (about 1 lb. total) cut into pieces
2 Tbs. olive oil
4 oz. fresh baby spinach (about 6 cups)
2 Tbs. chopped fresh basil

In a medium saucepan, combine the chicken stock and shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper, and the red chile flakes, and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.

season chicken with salt and pepper. Heat 1 Tbs. of the olive oil in a sauté pan over medium-high heat. Add the chicken and sauté until browned and just cooked through, about 5 minutes on each side. Remove the chicken from the pan. Add the remaining 1 Tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes.

In a large bowl, combine the pasta with the goat cheese sauce; add the spinach and the chicken with its juices. If the pasta is dry, stir in some of the reserved pasta water until the sauce reaches the consistency you want. Season with salt and pepper and serve in warm bowls, topped with the basil.

Creamy Goat Cheese Pasta with Lemon and Spinach

16 Sep

This was so good and so easy! YUM!

20130916-213323.jpg

Creamy Goat Cheese Pasta with Lemon and Spinach
adapted from Very Culinary

1 box pasta (I used shells)
4 ounces goat cheese
1/2 cup chopped fresh parsley
juice and zest from one lemon
4 cups baby spinach
1/4 cup pignoli nuts, lightly toasted
salt and pepper to taste

Cook pasta according to al dente directions.

A few minutes before pasta is done cooking, remove one cup of boiling water from pot. In a pot over medium heat, stir goat cheese into 1/2 cup pasta water until cheese is dissolved. Add parsley, lemon juice and zest. Stir in spinach until just wilted.

Add pasta to cheese mixture and mix until light and creamy (add a bit more water if necessary). Mix in pignoli nuts. Season with salt and pepper and serve.

Lemon Basil Goat Cheese and Green Bean Pasta

7 Aug

Sometimes you just need a fast and easy dinner and a yummy one at that. This recipe fit the bill! Yum! The original called for roasted asparagus instead of green beans, but I didn’t have any and I’m not that big of a fan so hericot verts from tjs it was! I added in the walnuts for some crunch!

20130807-224946.jpg

Lemon Basil Goat Cheese and Green Bean Pasta
adapted from laaloosh

Ingredients
1lb pasta
1 lb green beans
5 oz goat cheese
1 tbsp lemon zest
2 tbsp lemon juice
1/2 cup fresh basil, finely chopped
3-4 garlic cloves, chopped
1/2-1 cup chopped walnuts, toasted
1 tbsp olive oil
Salt and pepper to taste

Instructions
Prepare pasta according to package instructions. Preheat oven to 425 degrees.
Sauté green beans until tender crisp.
Drain pasta and reserve 1 cup of pasta water.
Place hot pasta into a large bowl, and add in goat cheese (breaking it up as you put it in), olive oil and lemon zest and lemon juice, along with a tbsp or two of the pasta water. Stir to combine.
Now mix in basil, walnuts, green beans and garlic, and toss to combine. Season with additional salt and pepper. Serve immediately.

Carrot Cake with Tangy Orange Frosting

19 Mar

For some reason I had an abundance of carrots. A carrot cake seemed like a logical solution :). The original recipe called for 6 ounces each of goat and cream cheese. I didn’t have 6 ounces of either so I substituted mascarpone to make up the difference. This cake was really good, but I couldn’t get over the goat cheese flavor in the frosting. Husband had no clue there was goat cheese in the frosting until I told him! But every time I took a bite all I tasted was goat cheese. So I ended up scraping the frosting off the pieces I ate. Husband on the other hand ate it happily with the frosting.

20130319-222743.jpg

Carrot Cake with Tangy Orange Frosting
adapted from thekitchn

For the cake:
1 cup all-purpose flour
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoons ground nutmeg
3/4 cup olive oil
1/4 cup buttermilk
2/3 cup brown sugar, lightly packed
2/3 cup granulated sugar
3 large eggs
2 teaspoons orange zest
2 teaspoons pure vanilla
3 cups grated carrots
1 cup chopped walnuts

For the frosting:
2 ounces cream cheese
4 ounces goat cheese
6 ounces mascarpone cheese
2 teaspoons freshly grated orange zest
1 teaspoon pure vanilla extract
3 cups confectioners’ sugar

Preheat the oven to 375°F and place a rack in the center of the oven.

Grease 9×13 pan.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Using an electric mixer on medium-low, combine the olive oil, buttermilk, sugars, eggs, orange zest and vanilla. Slowly add the dry ingredients to the wet ingredients. With a spoon, fold in the grated carrots and walnuts.

Pour batter into prepared pan. Bake for 30-40 minutes, or until a cake tester inserted in the middle comes out clean. Remove the cake from the oven and allow to cool on a rack for 10 minutes, then carefully invert out of the pans and set right side up to cool completely on the rack.

While the cake is cooling, prepare the frosting. With an electric mixer on medium-low, combine the cream cheese, goat cheese, mascarpone, orange zest and vanilla. Slowly add the confectioners’ sugar until the frosting reaches desired consistency.

Apple goat cheese pecan pizza revisited

2 Dec

Made the apple goat cheese pecan pizza again. This time a round pizza. Still yummy still delicious!

20121202-200733.jpg

baked eggplant goat cheese stacks

26 Mar

 

just posted a super delicious eggplant recipe over at townmousecountrymouse

Fresh Pear, Fig, and Arugula Pizza

19 Mar

ive made a fig prosciutto arugula pizza before and it was really tasty!  this time there were a few additions to the ingredients and it was DELICIOUS! YUM!!!

 

Fresh Pear, Fig, and Arugula Pizza

adapted form doughmesstic

 

Pizza Topping Preparations

    • pizza dough (i used pillsbury thin crust)
    • fig butter/preserves –
    • Crushed Rosemary –
    • Fresh Mozzarella
    • Goat Cheese (I used Chavrie)  – about 2-2.5 oz
    • cooked shredded chicken – about 1 cup
    • Fresh Arugula  — 1-2 cups
    • Thinly Sliced D’Anjou Pears  – used one

preheat oven to 350 — sprinkle some cornmeal on pan and place dough on pan.  bake at 350 until slightly set and no longer tacky, about 5 minutes.  Remove from oven and add toppings as desired, then return to oven to complete baking.

Once the dough is par baked, remove from oven and top with fig preserves, rosemary, mozzarella, goat cheese, and chicken.  Return to oven until cheese is melted and lightly browned.  Remove and top with arugula and pear slices.  Slice, serve and enjoy!