Posts Tagged Goat Cheese
Three Cheese Baked Penne
Posted by Eileen Devlin in Italian, Low Calorie, Main Course, Poultry, Vegetables on March 16th, 2010
I needed something quick and easy before I started work and so I came across this recipe. Sometimes pastas can come out a bit bland or the sauce too “tomato-ey” or overpowering. Between the sweet Italian sausage, the three cheeses, and the additional herbs – even my young son (who has turned out to be my worst critic, go figure) can’t get enough!
Your supplies:
2.5 c uncooked whole wheat penne
2 (4 oz) links sweet turkey Italian sausage
1 c finely chopped green bell pepper
1.5 tsp dried Italian seasoning
1 tsp crushed red pepper
1/8 tsp black pepper
dash of salt
10 grape/cherry tomatoes, halved
1 garlic clove, minced
1 (8-0z) can garlic and herb tomato sauce
3/4 c shredded part skim mozzarella cheese
1/2 c crumbled goat cheese
1/4 c grated Parmesan
1. Preheat oven to 350.
2. Cook pasta according to package directions. Drain and keep warm.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with spray. Remove casings from sausage. Add sausage and cook 2 minutes, stirring to crumble. Add bell pepper and next 6 ingredients; saute for 6 minutes or until pepper is tender. Stir in tomato sauce. Reduce heat and simmer 5 minutes. Add pasta to pan, tossing to coat.
4. Spoon mixture into a prepped 8 in square baking dish. Stir in mozzarella and goat cheeses; sprinkle with Parmesan. Bake for 7 minutes or until bubbly and top is browned. Makes 6 (1. 25 c) servings.
Nutritional Information:
Calories: 326
Fat: 10.9 g
Protein: 20.8 g
Carbohydrate: 38.9 g
Fiber: 4.9 g
Cholesterol: 47 mg
Sodium: 641 mg
Bison Stew with fennel, mushrooms, tarragon and goat cheese
Posted by Van Santos in Main Course, Recipes on April 11th, 2009
The little bottle in the middle is truffle oil!!
And the finished product—not quite so beautiful.
Not as pretty perhaps, but much more yummy!!
So I’m a new contributor here and I will probably do things a little differently. I know not how to use a recipe. And therefore I cook with my gut and have no clue exactly what I do any given time I make something and everything is always a variation on the theme.
I enter the kitchen with the spirit of adventure and I do have some distinct “guts” that help me achieve exactly what I want often, but other times things turn out quite differently from what I intend—generally when I’m doing something I’ve never done before. So if you are experimenting with this “recipe” try to approach it with that spirit.
The secret to food always being tasty is the quality and combination of ingredients. Where things differ from my intent most often is in texture, which can be very annoying at times, but, nonetheless, I tend to end up with something edible.
So this is the recipe as best as I can describe being that I measured nothing! This, can, of course, be prepared with beef as well as bison.
The Recipe
3 lb bison roast (this of course can vary depending on your needs) I had to cut up the roast into chunks for stew as the market did not have stew meat. I had my husband and sous chef help with this.
one large onion (diced or slice in thin half circles)
2 or 3 large fennel roots (sliced in thin half circles)
2 lbs mushrooms (sliced thin)
1 cup of white wine
One large log of goat cheese
3 tablespoons dried tarragon (I’ve never cooked with fresh tarragon–if you can do that you’d probably use a lot less)
Salt and fresh ground black pepper to taste.
Slice the onions, fennel and mushrooms and saute on medium high heat to brown just a tad.
Brown the meat in some olive oil or organic butter in a separate pan–do not cook thoroughly, just brown it on high.
Combine the meat and the veggies and toss about in a large pot.
Pour the cup of wine over it and cover and simmer for 20 minutes.
Add salt and pepper anywhere along the way as needed. I do suggest you put at least some of the pepper in early on as it’s nice if it cooks with it for a while. You may find you need a bit more at the end.
After 20 minutes check and see how much liquid is there. You’ll want to uncover and simmer the liquid down to below the surface of all the goodies. (perhaps half way below or a little less–cook the meat up to an hour—if you use other cuts of meat or beef you may want to cook longer)
When it’s all done stir in the goat cheese and put in a teaspoon of truffle oil–more or less to taste. (this is optional—I only have truffle oil right now because my sister gave it to me as a gift. It’s outrageously expensive!)
Have fun!!
