1 bunch green onions (sliced, white and green part separated)
2 tablespoons parsley (chopped)
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
In a large sauté pan over medium heat melt butter and add mushrooms, sautéing until cooked through and most of the liquid is evaporated. Add white parts of onion and cook for another minute until all liquid is evaporated.
Sprinkle flour over mushrooms and stir for 30 seconds until dissolved. Add beef broth, lower heat to medium-low and simmer for about 8 minutes.
Meanwhile, cook egg noodles per package directions in salted water. Reserve 1 cup of pasta cooking liquid when done.
Add goat cheese to mushrooms and stir until melted and evenly dispersed. Remove from heat, stir in yogurt, green onions, salt, pepper and parsley.
Add cooked noodles and toss with mushroom sauce, adding reserved pasta water slowly until desired sauce consistency is met. Serve immediately.
All the better if said gluten is in the form of rigatoni.
Because, rigatoni. Need I say more?
I’ve made this recipe with nearly every shape of pasta out there. It works well with them all, including whole grain and GF options. It is truly the easiest ‘mac & cheese’ you’ll ever make.
Easier than KD, even.
The key of course, is reserving some of the starchy pasta cooking water once the pasta is just about done. The pasta will have released a whole bunch of starch in to the cooking water, which when added to the strained pasta and goat cheese will thin it out enough to make a sauce, without making it watery.
I find that one small package of goat cheese isn’t quite enough for a full pound of pasta. I’ll still make the full pound (since that’s usually the size of the bag/ box I buy) and reserve the leftovers for a couple of snacks. Toss with EVOO before refrigerating. When you’re ready to eat it, drizzle with a little more oil, some good balsamic vinegar and sprinkle with s&p.
That. is it.
No word of a lie, folks.
If you are looking for a 15 minute meal (and that includes water boiling time) you may stop here. Pasta, goat cheese, s&p. Dead simple.
I usually jazz things up a bit, though.
Here I’ve got broccoli, grape tomatoes, cremini mushroom & pearl onions for roastin’.
It’s been a minute since we first introduced this idea to you.
Over 2 years, in fact. It was one of our very first blog posts.
As our blog grows, so too do our palates, so I’m stepping up my game for this round.
There is a LOT of delicious all up in these.
Let’s talk goat cheese.
I found this Sriracha flavoured goat cheese at my supermarket. As you can imagine, it’s bleeping awesome. However, if you’re not able to find it, squeeze a tsp or two of real Sriracha into plain goat cheese and mix until very well combined. Or, find another fun flavour. They seem to be all the rage now.
These burritos are entirely customizable. Where I used sweet potatoes, you could easily use squash. Where I used my colleague Dorothy’s organically grown summer kale, you could use store-bought fresh or frozen spinach.
Where I used barley, you could use rice, quinoa or bulgur.
Where I used black beans you could use lentils, tofu or chicken.
Seasoning (to your taste) is essential. I’m letting the sriracha goat cheese shine through here, so I’ve seasoned my barley and sweet potatoes simply with a little s&p. Try using your favourite spice mix or salsa as a flavour booster.
It may take you a couple of tries to determine the maximum fill capacity, but you’ll get the hang of it by burrito #3. I assure you, overfilled, messy burritos still taste glorious.
The paper towel roll is key, people. It’s a little microwave-safe barrier between your precious burrito and the (often) horrifying work microwave tray.
A final wrap in plastic will help prolong freezer life.
Now just label, freeze and eat the heck out of ’em.
2 Small sweet potatoes (peeled and chopped into ¾ inch pieces)
300g package of goat cheese
1 ½ cup chopped frozen kale or spinach (thawed)
1 cup canned black beans (drained and rinsed)
6 Large whole wheat tortillas
salt and pepper (to taste)
Sriracha hot sauce (to taste)
Rinse barley well under cold water. In a small saucepan, cover barley with about 2 inches of water. Bring to a boil, reduce heat to low, cover and simmer for 35 minutes. Remove from heat and drain any remaining water. Season with salt and pepper to taste.
Meanwhile, in a medium saucepan, cover sweet potatoes with water. Bring to a boil, cover and reduce to a simmer until cooked through and easily pierced with a fork, about 10-12 minutes. Drain water, mash sweet potatoes with a fork and add salt and pepper to taste
Build your burrito. Spread 1/6th of the goat cheese down the middle of the tortilla leaving 1-1 ½ inches on either side. (If using Sriracha, mix it with with the goat cheese first). Pile all other fillings on top of cheese.
Fold in the short middle sides of the burrito. While holding them in, lift one side of the burrito over the filling, tucking it in as tightly as possible. Roll to seal it. Wrap in a paper towel followed by plastic wrap. Freeze and store in a sealable freezer bag for up for 4-6 months.
To reheat burrito, remove plastic wrap. Microwave on medium power for 3-4 minutes (depending on your microwave).
I’ve got a book club meeting coming up and as usual, I’ve left reading the book until the last minute. There will be some serious power reading happening this weekend.
The potluck theme for this meeting is 80s decadence, which is based on the book (apparently).
Shockingly, the food portion of the evening has taken priority and my contribution is already planned. It just screams 1987.
Stuffed mushrooms! Classic.
I’ve updated the recipe for our sophisticated 2014 palates though. We fancy huh?
I chopped up my mushroom stems and kale by hand, but if you have a small food processor that’s doesn’t weight 180 pounds and isn’t a pain in the behind to clean you can save yourself some time on this recipe by using it.
Feel free to use white mushrooms too. Creminis just have a bit more oomph.
This would be a great make ahead recipe. Do all the prep work and refrigerate or freeze the uncooked mushrooms on a cookie sheet until you’re ready to bake them.
It will be extremely hard, but try not to gorge yourself on the delicious filling before the mushrooms are stuffed. If you’re too impatient you wait for the final product I suggest licking the pan as I did. I mean…
24 whole cremini mushrooms (about 1.5-2 inches in diameter)
1/2 teaspoon salt (divided)
1 tablespoon canola oil
2 cloves garlic (minced)
1 Small bunch of kale, stemmed and finely chopped (about 4 cups chopped)
2 teaspoons good quality balsamic vinegar
140 g package of goat cheese
1/4 teaspoon freshly ground black pepper
Preheat oven to 375 F.
Clean mushrooms with a damp cloth or a soft brush. Do not submerge in water or they will absorb water. Remove stems from mushrooms and chop finely. Sprinkle inside of mushroom caps with ½ the salt (¼ tsp).
Heat oil in a sauté pan over medium heat. Add garlic and sauté for 1 minute. Add mushrooms, kale, remaining salt and pepper and sauté for 7-8 minutes. If your pan starts to dry out too much, add water 2 Tbsp at a time to keep the filling moist.
Remove pan from heat and add balsamic vinegar. While still warm add about ⅔ of the goat cheese and stir until well incorporated.
Stuff mushrooms with approximately 1½ - 2 tsp of filling. Top with remaining goat cheese.
Bake for 20 minutes. If your goat cheese hasn't browned on top, try broiling for an additional minute or so.
Hard to believe seasonal cooking would include fresh veg.
But no word of a lie, these beets hail from Bradford, Ontario. They’ve been cellared since their harvest in the fall and have maintained all their beet-y goodness.
I’m in the midst of a beet kick. I’ve got a big ass bag to work my way through and there are only so many beet-infused salads one woman can handle.
And as I’ve always said, “If it doesn’t work on pizza, it’s crap”.
Or I just made that up. But I’m thinking it will be my new food philosophy because, right?!
I’ve recently been playing around with pizza yeast which requires no rise time (or proofing as the pros call it) and a short 4 minutes of very cathartic kneading. I’ve had good success subbing some of the all purpose flour with whole wheat (up to half) and adding a couple of tablespoons of wheat bran or ground flax seed with excellent success. The recipe and instructions are on the back of the yeast package if you would like to try it out yourself.
You can also give our recipe for homemade dough a whirl. A pre-made crust or dough will work just fine and dandy though.
This particular one is infused with ground flax. An excellent source of dietary fibre and plant based omega 3 fatty acids. Yay for nutrition facts!
I’ve used reduced fat goat cheese here because unlike lower fat cow’s milk cheeses I find this cheese still has good flavour and texture.
Once you’ve got all your ducks in a row, this is a cinch to put together.
1 bunch kale (washed, stemmed and cut into ½ inch ribbons)
12 " pizza crust
140g package goat cheese
2 teaspoons good quality balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon good quality extra virgin olive oil
salt and fresh ground black pepper to taste
Boiling the beets in vinegar preserves their colour and prevents excessive bleeding when sliced.
Feel free to use frozen kale for this recipe. Rather than steam it with a closed lid, sauté it with the garlic to allow the extra liquid to evaporate.
In a small saucepan, cover beets with cold water. Add vinegar or lemon juice. Bring to a boil and then simmer for 40 minutes. To microwave, pierce beets with a sharp knife in a few different spots, put in a covered microwave safe dish with 2 tbsp water and heat on high for 7-9 minutes. Run beets under cold water until cool enough to handle. Remove stem and bottom ends and slice into ⅛" rounds, no need to remove the skins. If you wish to remove them, wear rubber gloves to protect your hands from staining.
Meanwhile, preheat oven to 500F.
Heat canola oil in a large saucepan over medium heat. Add garlic and sauté for 2 minutes until softened. Add chopped kale, stir and cover, steaming the kale with the moisture left over on the leaves from washing. If your kale is dry, add 2 tbsp water to the pot before covering. Steam for 3 minutes, remove lid, add salt and pepper and set aside.
Top the pizza crust with kale, followed by sliced beets and goat cheese. Drizzle evenly with balsamic vinegar. Cook pizza for 10-12 minutes until crust has browned
Drizzle with olive oil and add additional s&p to taste.