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Posts Tagged ‘Good Housekeeping’

Hi, my name is Jessica, and I’m addicted to goat cheese.

When Jared and I went to Paris this year for our three-year anniversary, I fell in love with the creamy goodness all over again! We had goat cheese salad every day (and sometimes twice a day). It just melts in your mouth and is the perfect, tangy consistency.

I posted earlier this summer about Smitten Kitchen‘s amazing Asparagus, Goat Cheese, and Lemon Pasta, and I’m always looking for new recipes to try with my favorite ingredient. So when I saw that goat cheese was the featured food in the “Five Ideas for…” section in the September 2009 issue of Good Housekeeping, I was definitely on board. I’ve already tried the Lemony Goat-Cheese Salad (blog post to come soon). Delish!

  1. Fresh-Tomato Pasta:  In a large saucepot of salted boiling water, cook 1 lb. bowtie pasta as label directs. Drain well; return to pot. Meanwhile, in large bowl, toss 2 lbs. chopped ripe tomatoes, 3 sliced green onions, 1/4 cup chopped Kalamata olives, 1 tbs. olive brine, 3/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Toss with pasta; let stand 10 minutes, tossing twice. Stir in crumble cheese. Serves 4.
  2. Artichoke Spread:  In food processor, coarsely chop 1 jar (6 oz.) artichokes, rinsed and drained. Add crumbled cheese, 3 tbs. snipped chives, 1/2 tsp. freshly grated lemon peel, and 1/8 tsp. each salt and freshly ground black pepper. Pulse until combined. Makes 1 cup.
  3. Lemony Goat-Cheese Salad:  Preheat oven to 425 degrees. From 1 lemon, grate 1/2 tsp. peel and squeeze 4 tsp. juice. On plate, combine lemon peel, 3 tbs. panko bread crumbs, and 1/2 tsp. olive oil. Cut cheese log into 4 slices. Dip slices in crumbs, pressing to adhere to all sides; place on baking sheet. Bake 8-10 minutes or until golden. In large bowl, whisk lemon juice, 2 tbs. olive oil, 1/8 tsp. salt, and 1/4 tsp. freshly ground black pepper. Add 1 package (5 oz.) baby greens; toss. Divide among 4 plates; top with cheese. Serves 4.
  4. Goat-Cheese Frittata:  Preheat oven to 375 degrees. In large bowl, whisk 8 large eggs, 1/2 cup water, 1/2 tsp. salt, and 1/4 tsp. freshly ground black pepper until blended. Heat 2 tsp. olive oil in 10-inch ovenproof skillet on medium. Add 4 cups chopped Swiss chard leaves (from 4 stalks) and 3 sliced green onions; cook 5 minutes or until softened, stirring. Add egg mixture; stir to combine. Sprinkle with coarsely crumbled cheese; cook 4 minutes or until beginning to set. Bake in oven 10-12 minutes or until egg is set in center. Serves 4.
  5. Honeyed Peach Pillows:  Preheat oven to 425 degrees. In large glass bowl, microwave 1/4 cup honey on high 1 minute. Stir in 3 cups peach wedges (1 lb.). On plate, microwave 1/2 cup pecans on high 2 minutes or until toasted. Cut plain cheese log into 6 slices. Cut 1 sheet puff pastry into 6 rectangles. Bake on cookie sheet 13-15 minutes or until puffed and golden. Top each with cheese slice, peaches with honey, and pecans. Serves 6.

Each recipe uses a 4-0z. log.

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I’m all about the one-dish dinners! The less pots I have to clean, the better 🙂 Good Housekeeping had a great section in their January issue on multiple ways to make dinner in one pot. I tried two of them, and they were absolutely delicious! The recipes are posted below. (Please note on the Lentil Stew – I got stuck at work and the crockpot cooked for three hours longer than I had planned, making the stew a little overcooked. My friend Amy suggested hooking the crockpot up to a light timer, so it shuts off right when you want it to. Great idea! That’s what I’ll be doing next time.)

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Indian Cauliflower Curry Stew

  • 1 tbs. EVOO
  • 3 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 1/2 cups brown rice
  • 1 tbs. finely chopped peeled fresh ginger (I used powdered ginger instead)
  • 1 tbs. curry powder
  • Salt
  • 2 1/2 cups vegetable broth
  • 1 medium head cauliflower (2 lbs.), cut into small florets (4 1/2 cups)
  • 2 cans (15-19 oz. each) garbanzo beans (chickpeas), rinsed and drained
  • 1/2 cup loosely packed fresh cilantro leaves, chopped
  • 1/4 cup plain low-fat yogurt, plus additional for serving

In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10-12 minutes or until vegetables are lightly browned and tender, stirring frequently.

Meanwhile, prepare rice as label directs; keep warm.

Stir ginger, curry, and 3/4 tsp. salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15-20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.

To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with additional yogurt to dollop on top if you like. Makes about 8 servings.

Lentil Stew With Butternut Squash

  • 2 large stalks celery, cut into 1/4-inch-thick slices
  • 1 large onion (12 oz.), chopped
  • 1 large butternut squash (2 1/2 lbs.), peeled, seeded and cut into 1-inch chunks (note – this will take a while!)
  • 1 bag (1 lb.) brown lentils (I couldn’t find them at the store, so I used green lentils and you’d never know the difference)
  • 4 cups water
  • 1 can (14-14.5 oz.) vegetable broth (1 3/4 cups)
  • 1/2 tsp. dried rosemary
  • Salt and pepper
  • 1 oz. Parmesan or Romano cheese, shaved with vegetable peeler
  • 1/4 cup loosely packed fresh parsley leaves, chopped

In 4 1/2-t0-6-quart slow cooker bowl, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt, and 1/4 tsp. freshly ground black pepper. Cover slow cooker with lid, and cook as manufacturer directs on low setting 8 hours.

To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Makes 8 servings.

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