Fresh Cherry and Jicama Relish with Goat Cheese Crostini Friday, Feb 15 2013 

Serves 6

1 cup fresh sweet cherries (about 5 1/2 oz), pitted and finely chopped
1/2 cup finely diced jicama
1 medium scallion (white and green parts), very thinly sliced
1 tsp chopped fresh mint
1/2 tsp red wine vinegar
Pinch of cayenne; more to taste
Kosher salt and freshly ground black pepper
2 1/2 oz (1/3 cup) soft fresh goat cheese
2 1/2 oz (1/3 cup) ricotta cheese
18 1/2-inch-thick baguette slices, toasted

In a medium bowl, stir the cherries, jicama, scallion, mint vinegar, and cayenne. Season to taste with salt black pepper, and more cayenne. In a small bowl, mix the goat and ricotta cheeses with a pinch each of salt and black pepper. Lightly spread the cheese over each baguette toast and top with the cherry relish.

Cook Fresh 2011 Magazine, Page 14

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Goat Cheese Omelet Thursday, Feb 7 2013 

4 large eggs
1 tablespoon water
1/8 teaspoon salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) crumbled goat cheese
1 teaspoon chopped fresh parsley
1/2 teaspoon chopped fresh tarragon
2 teaspoons olive oil, divided
1/2 cup thinly sliced zucchini
1/2 cup julienne-cut red bell pepper
1 teaspoon chopped fresh chives

Combine first 4 ingredients in a bowl; stir with a whisk. Combine cheese, parsley, and tarragon in a bowl.

Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Add zucchini and bell pepper, cook 4 minutes or until tender. Remove mixture from pan; keep warm.

Place 1/2 teaspoon oil in pan. Pour half of egg mixture into pan, and let set slightly (do not stir). Carefully loosen set edges with a spatula, tipping pan to pour uncooked egg to sides. Continue procedure for 5 seconds or until no runny egg remains. Sprinkle half of cheese mixture over omelet; cook 1 minute. Slide omelet onto plate; fold into thirds. Repeat procedure with remaining oil, egg mixture, and goat cheese mixture. Sprinkle with chives. Serve with vegetables.

Yield: 2 servings (serving size: 1 omelet and 1/2 cup vegetables). CALORIES 233, FAT 17.6g (sat 5.8g, mono 7.8g, poly 2g), PROTEIN 16g, CARB 3.6g, FIBER 1g, CHOL 430mg, IRON 2.5mg, SODIUM 416mg, CALC 84mg

Baked Barley Casserole with Mushroom and Squash Friday, Mar 2 2012 

Serves 6, Hands-on time 15 minutes, Total time 1 hour

1 tbsp plus 1 tsp olive oil, divided
8 oz mixed wild mushrooms (shiitake, oyster, cremini), sliced (about 3 1/2 cups)
1/4 tsp sea salt
5 oz butternut squash, peeled and cut into 1/4-inch dice (about 1 cup)
1/3 cup diced leeks, white and light green parts only
1 stalk celery, finely diced (about 1/2 cup)
1 cup uncooked pearl barley
1 clove garlic, minced
3 1/2 cups low-fat, low-sodium vegetable or chicken broth
2 tbsp chopped fresh parsley
1 tbsp chopped thyme leaves
1/2 cup raw pumpkin seeds
1 1/2 oz soft goat cheese, crumbled

Preheat oven to 400°F.

Heat 1 tbsp oil in a large nonstick skillet or Dutch oven over medium-high heat. Add mushrooms and salt and cook, stirring often, until mushrooms begin to release their moisture, about 2 minutes. Add squash, leeks, celery and remaining 1 tsp oil and continue to cook, stirring, until mushrooms are brown and squash is tender, about 4 minutes. Add barley and garlic and stir until thoroughly coated and slightly toasted, about 1 minute. Add broth, parsley and thyme and stir.

Transfer mixture to an 11-cup (2.6 L) casserole dish, cover with aluminum foil and bake in oven until barley is tender and liquid has been absorbed, about 35 minutes. Remove foil, sprinkle with pumpkin seeds and cheese and return to oven. Bake, uncovered, until seeds are toasted and cheese is softened, about 10 minutes.

Nutrients per 8-oz serving (using vegetable broth): Calories: 232, Total Fat: 6 g, Sat. Fat: 2 g, Carbs: 37 g, Fiber: 7 g, Sugars: 3 g, Protein: 7 g, Sodium: 208 mg, Cholesterol: 3 mg
Clean Eating, January 2011, page 54

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Herb and Goat Cheese Stuffed Chicken Breasts with Red Pepper Couscous Wednesday, Jan 25 2012 

1/4 cup Panko (Japanese breadcrumbs)
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh flat-leaf parsley
1 (4 ounce) package goat cheese
4 (6 ounces) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt, divided
4 teaspoons olive oil, divided
1/4 teaspoon crushed red pepper
1 (10 ounce) package fresh spinach
Lemon wedges (optional)

Prheat broiler to high. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 Tablespoons cheese mixture into each pocket; close opening wiht a wooden pick. Sprinkle chicken with 1/4 teaspoon salt.

Heat large nonstick skillet over medium-high heat; add 1 Tablespoon olive oil to pan. Add chicken to pan, and cook for 2 minutes on 1 side or until browned. Arrange chicken on a baking sheet (browned side up); broil for 8 minutes or until done.

Heat skillet over medium-high heat. Add remaining 1 teaspoon oil, red pepper, and spinach; cook for 2 minutes or until spinach wilts. Stir remaining 1/4 teaspoon salt.

Serves 4 (serving size: 1 chicken breast half and about 1/2 cup spinach).
Calories 348, Fat 12.9g (sat 5.4g, mono 5.2g, poly 1.3g), Protein 46.8g, Carb 10.7g, Fiber 3.7g, Chol 112mg, Iron 4.2mg, Sodium 579mg, Calc 114mg

Red Pepper Couscous

Cook 1 cup couscous according to package directions. Heat 2 teaspoons olive oil in a skillet ove medium-high heat. Add 1/2 cup chopped onion, 1/2 cup chopped red bell pepper, and 1/4 teaspoon salt; saute 7 minutes. Toss with couscous.

Serves 4
Calories 197, Fat 2.6g (sat 0.4g), Sodium 15.3mg

Cooking Light, April 2011, Page 80

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DANIEL CRODDY’S Chiles Rellenos Made Easy Thursday, Nov 10 2011 

Hands-on time: 43 min. Total time: 66 min.

Cooking spray
1 1/4 cups coarsely chopped onion
2 cups chopped tomatoes
1/2 cup low-sodium salsa verde
1/4 teaspoon salt
1/4 cup fresh cilantro
4 poblano chiles
1 cup (4 ounces) shredded reduced fat Monterey Jack cheese, divided
2 tablespoons goat cheese, divided
3 large egg yolks
3 large egg whites
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 teaspoon freshly ground black pepper
3 tablespoons cornmeal
1/4 cup canola oil

Preheat broiler to high.

Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion; saute 4 minutes or until tender. Stir in chopped tomatoes, salsa verde, and 1/4 teaspoon salt; cook 15 minutes or until thickened, stirring frequently. Place tomato mixture in a food processor; add cilantro. Process mixture until smooth. Set aside.

Place poblanos on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile; discard seeds, leaving stems intact. Spoon 1/4 cup Jack cheese and 1 1/2 teaspoons goat cheese in cavity of each chile.

Preheat oven to 350°.

Lightly beat egg yolks in a small bowl. Place egg whites in a medium bowl; beat with a mixer at high speed until stiff peaks form. Fold egg yolks into egg whites. Combine flour and black pepper in a shallow dish. Place cornmeal in another shallow dish. Dredge poblanos in flour mixture, and dip into egg mixture. Dredge in cornmeal.

Heat oil in a large stainless steel skillet over medium-high heat until hot; reduce to medium heat. Add coated poblanos to oil; cook 6 minutes or until crisp, turning to cook on all sides. Place chiles on a baking sheet, and bake at 350° for 8 minutes or until cheese melts. Serve with tomato sauce. Yield: 4 servings (serving size: 1 chile and about 1/3 cup sauce).

CALORIES 297; FAT 14.8g (sat 5.8g, mono 4.1g, poly 1.8g); PROTEIN 16.1g; CARS 25.6g; FIBER 2.7g; CHOL 159mg; IRON 1.9mg; SODIUM 562mg; CALC 254mg

Pages 170-171 COOKING LIGHT JUNE 2011

Five-Onion Soup with Scallion Crostini Wednesday, Oct 26 2011 

Serves 4. Makes 7 cups.
Hands-on time: 15 minutes. Total time., 1 hour, 20 minutes.

1 tbsp olive oil
2 leeks, white and light green parts only, thinly sliced (3 cups) and rinsed in cold water
4 shallots, thinly sliced (1 1/2 cups)
1 each white and red onion, thinly sliced (3 cups each)
2 tbsp white wine vinegar
8 cups low-sodium chicken broth
3 sprigs fresh thyme
2 bay leaves
4 slices whole-grain baguette, about 4 inches long and 1/4-inch thick each
2 oz goat cheese, softened
2 scallions, thinly sliced
Sea salt and fresh ground black pepper, to taste
1/4 cup finely sliced chives

In a large 6-qt saucepan, heat oil on mediumhigh. Add leeks, shallots and white and red onions. Cook, stirring frequently, for 2 to 3 minutes, until onions have softened slightly. Reduce heat to medium, cover with tight-fitting lid and allow onions to sweat and release water, about 15 to 20 minutes, stirring twice. Remove lid and continue cooking for about 10 minutes. Reduce heat to medium-low and cook for an additional 20 minutes, stirring and scraping bottom of pan with wooden spoon every 10 minutes, allowing onions to caramelize and turn golden brown. (Onions will be very soft and appear almost pureed.)

Increase heat to high, add vinegar and stir until liquid is incorporated. Add broth, thyme and bay leaves and bring mixture to a boil. Reduce heat to medium and simmer for about 30 minutes.

While soup is simmering, prepare crostini: Position oven rack in top third of oven and preheat to broil. Place baguette slices on a baking tray and toast in oven for about 30 seconds to 1 minute per side, until very golden brown. Set aside. In a small bowl, stir together goat cheese and scallions. Season with salt and pepper. Spread about 1 1/2 tsp goat cheese mixture onto each baguette slice and broil for about 1 minute, until cheese is hot and light golden brown.

Remove bay leaves and thyme from soup. Sprinkle with chives and season with salt and pepper. Ladle soup into bowls, float 1 crostini on top of each bowl and serve immediately.

Nutrients per seruing (about 1 3/4 cup soup and 1 crostini): Calories: 296, Total Fat: 8g, Sat. Fat: 3g, Monounsaturated Fat: 3.5g, Polyunsaturated Fat: 0.5g, Carbs: 43g, Fiber: 7g, Sugars: 12g, Protein: 11g, Sodium: 249mg, Cholesterol: 17mg

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Herb and Goat Cheese Chicken Roulade Tuesday, Mar 8 2011 

8 oz goat cheese, slightly softened
1/2 tsp fresh sage, chopped
1/2 tsp fresh marjoram, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary
1 chopped whole, boneless, skinless all natural chicken breast, split and trimmed (1 to 11/2 lbs)
salt and pepper
4 prosciutto slices, sliced thin
½ cup all-purpose flour
2 eggs, beaten
1 ½ cup panko bread crumbs
4 Tbsp olive oil

Serves 4    Hands-on time: 75 minutes    Total time: 1 hour, 75minutes

Preheat oven to 350°F. In a small mixing bowl mix goat cheese and herbs together, set aside. Pound chicken breast to 1/4-inch thickness. Season with salt and pepper. Place 2 slices of prosciutto on each breast. Divide goat cheese mixture in half and spread on each breast. Roll up each breast and tuck in ends to secure cheese (use toothpicks if necessary). Dredge chicken roll-ups in flour (shake off excess), then in egg and then in panko bread crumbs. Heat olive oil in a medium skillet and lightly saute each side of roll-ups until lightly brown. Transfer to a baking sheet and bake for 20 minutes or until internal temperature reaches 165°F (juices should run clear) Remove toothpicks, if used, and cut each piece in half to serve.

Page 28, The Fresh Market magazine

Walnut-Breadcrumb Pasta with a Soft Egg Tuesday, Mar 8 2011 

Hands-on time: 20 min. Total time: 44 min.

4 large eggs
1 (2-ounce) piece French bread baguette, torn into small pieces (use breadcrumbs for a shortcut)
1/4 cup walnuts
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces uncooked fresh linguine
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh chives
1/3 cup (1 1/2 ounces) crumbled goat cheese

1. Bring 3 inches of water to a boil in a medium saucepan. Add eggs to pan; boil 5 1/2 minutes. Drain. Plunge eggs into ice water, and let stand for 5 minutes. Drain and peel.

2. Place bread in a food processor, process until finely ground. Add nuts to bread; pulse until finely ground. Heat a large skillet over mediumhigh heat. Add olive oil to pan, and swirl to coat. Add garlic, and saute for 30 seconds, stirring constantly. Add breadcrumb mixture, salt, and pepper to pan; saute for 5 minutes or until toasted, stirring frequently.

3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to the breadcrumb mixture; toss to combine. Sprinkle with parsley and chives; toss to combine. Divide pasta mixture evenly among 4 shallow bowls, and top each serving with 1 egg and 11/2 tablespoons cheese. Serve immediately.

Yield: 4 servings.

CALORIES 492; FAT 23.29 (sat 5.39, mono 10.59, poly 5.49); PROTEIN 19.28; FIBER 3g; CHOL 216mg; IRON 4.1mg; SODIUM 448mg

Recipes by Julianne Grimes
COOKING LIGHT JANUARY/FEBRUARY 2011, PAGE 192

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