Tag Archives: goat cheese

Interesting Food Links, News, and Recipes

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Spicy Squash Salad with Lentils and Goat Cheese

Homemade Twix

Patented Glo-fish Sushi? How One Activist Is Cooking with Experimental Frankenfoods to Raise Consciousness About GMOs

The husband thought this was funny…I feel the need to apologize for posting this.

13 Bloody Halloween Recipes

Wines to Pair with Your Halloween Candy

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In process: Pasta with goat cheese, kalamata olives, roasted tomatoes, and basil

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Process: Chop tomatoes; slice onions; prepare two heads of garlic.  Douse in olive oil. Salt and pepper. 425 degree oven. Roast. Don’t let them stick or burn.

Take vegetables out of the oven.

Set tomato/onion mixture aside.

Let garlic cool. Make it into a paste. It’ll spread like butter.

Boil pasta in salty water.  I used rigatoni.

Mix garlic paste, goat cheese, basil (chiffonade), chopped kalamata olives with some starchy water reserved from the pasta. (Cut your left hand and burn your right. Drink wine to dull the pain.)

This is the sauce.

Mix the tomatoes/onions with the garlic, basil, roasted garlic goat cheese.

Drain pasta.

Pour sauce over pasta.

Done.

Sunday Menu

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I love my Saturday morning ritual: sitting in bed, drinking hot coffee (with almond milk), and searching the Internet for recipes.

The husband is sitting next to me, reading Sex at Dawn by Christopher Ryan and Cacilda Jetha.  This book, written by evolutionary psychologists, argues that the presumption that ancient human families and sexualities were monogamous and possessive is wrong. He’s reading it as part of his research on family structure evolution.

Recipes up for consideration for this weekend’s cooking marathon:

I really wanted to make either mushroom soup or sweet potato soup, but guess what–

Thanks to the Summer of Hummus, I don’t have a blender.  And I want a pureed soup.  So, I plan on pouting for a bit this morning, and trying to decide whether or not I want to buy a blender today.

Sunday Menu

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Sunday Menu

Every weekend, my husband (when he’s not working) and I try to cook as many of the week’s meals as we can.  We usually make a casserole of some sort, a pasta dish, and a rice dish.

Sometimes we follow recipes; sometimes we don’t.

Tomorrow, we plan on making:

  1. Stuffed bell peppers (stuffed with tomatillo rice)
  2. Vegetarian shepherd’s pie (with zucchini, butternut squash, mushrooms, and whatever else I can find in my fridge)

I’m not really sure what else we’ll make.  Today, we went Thistledown Farms and bought a poblano pepper, four gargantuan bell peppers, sweet potatoes, tomatoes, (advertised as bodacious) corn, sweet onions and tomatillos (and of course, pumpkins.  It was a pumpkin patch after all).    I have some Laura Chenel’s goat cheese in the fridge that I bought last week at the MoC.  That might be good with fresh roasted tomato sauce and penne.

Tomorrow, I will attempt to write down recipes as we create so that I can share them.  Pictures would be nice to offer as well,  but I am downright terrible at photographing food.  I’m only good at taking mediocre facebook pictures.  Hopefully, my husband has an unknown talent we can exploit.