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Posts Tagged ‘goat cheese’


If you’ve noticed that my posts have slowed down, it’s because we’re planning a move and I’ve been sidetracked on that project… but the upside is that I’m getting creative with recipes to use up pantry and freezer ingredients.

This week, I made veggie burgers to use up lentils and breadcrumbs in the pantry. Of course, fresh breadcrumbs would be so much better, but that wouldn’t use up the ones sitting on the shelf. The nice thing about veggie burgers is that you can really adapt the flavors to whatever you like. I added in a chopped chili pepper that was growing in our garden, and they are really spicy! I topped them with some sriracha mayo because they can always use some moisture (although I had ketchup on mine because I’m just not a mayo fan).

Veggie Burgers with Sriracha Mayo

1 cup cooked lentils (mine were leftover from a previous dinner, so they had diced carrots and onions in them as well), mashed a bit

2 cups diced mushrooms

1/2 onion, minced

1 teaspoon garlic, minced

1 chili pepper, minced

1/2 cup fresh breadcrumbs (or dried, but fresh are better)

2 eggs, beaten

2 tablespoons goat cheese

1 tablespoon mayo

1 teaspoon sriracha

Pickles

Saute the onion in a little olive oil to soften. Add the garlic, chili pepper and mushrooms and allow to soften and start to brown. Remove from heat and add to lentils in a large bowl. Add in the breadcrumbs, goat cheese, and eggs and stir to combine. Refrigerate for an hour, until cold.

In a small bowl, combine the mayo and sriracha and stir together. Reserve for topping.

Form mixture into patties and saute in some olive oil for 2 minutes on each side, until browned. Bake in a 400 degree oven for 15 minutes, until they are cooked all the way through. Serve on a toasted bun with the topping of your choice.

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I have a lot of meatballs on here by now: classic spaghetti and meatballs, tuna meatballs, and chicken meatballs, and I thought it was time for vegetarian meatballs. These were inspired by a couple different recipes I saw across the blogosphere and they disappeared so quickly that I will have to make them again. They’re perfect for a party where meat-eaters and veggies alike will love them.

Lentil Meatballs

2 cups cooked lentils

1 cup drained and rinsed chickpeas

2 eggs

1/2 cup ricotta or goat cheese

1/2 cup grated parmesan

Juice of 1 lemon

1 garlic clove

1 tablespoon aleppo pepper

2 tablespoons chopped basil

2/3 cup panko breadcrumbs

1 tablespoon olive oil

Combine all ingredients in a food processor and blend until it creates a paste. Place on parchment paper on a baking sheet and bake at 400 degrees for 25 minutes or until they start to brown on top.  Squeeze a whole lemon over them before serving.

Lemon Pesto

3 cups basil

2 tablespoons pine nuts

1/2 cup grated parmesan

Juice of 1 lemon

4 tablespoons olive oil

Combine all ingredients in a food processor and blend until combined. Spoon over the meatballs or use as a dip on the side.

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Pasta salad is a summer staple, great for lunches and picnics. I usually use this as a way to clean out some leftovers in the fridge, and in this case, I had some goat cheese and arugula sitting around. I love to add arugula to pasta when it’s warm so that the arugula wilts a bit.

Pasta Salad with Tomatoes and Goat Cheese

1/2 package penne or other short pasta

3 ounces herbed goat cheese

1 cup arugula

1 cup basil leaves

1 tablespoon garlic

1 cup white wine

1 cup cherry tomatoes

2 tablespoons olive oil

Cook the penne according to package instructions in boiling, salted water but stop the cooking 1 minute early.

Meanwhile, saute the garlic in 1 tablespoon of the olive oil for 1 minute. Add the cherry tomatoes and saute for another 5 minutes. Add the wine and reduce. Add the pasta and a little pasta water and toss. Cook for the remaining minute and then off the heat, add the goat cheese, arugula, and basil leaves. Drizzle the remaining olive oil and remove to a bowl. You can sprinkle some parmesan over if you like. It can be eaten warm or at room temperature.

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Well, this is really more assembling than cooking, but it’s fantastic. I had this for the first time in San Sebastian, Spain, the home of tapas (or pintxos). The key is the right balance between the goat cheese and the strawberry. It’s also dependent on the quality of your strawberries, so fresh, summer strawberries are perfect. You can toast the bread with some olive oil or just use it fresh.

Goat Cheese and Strawberry Tapas

Baguette, sliced into crostini

6 ounces cana de cabra or bucheron goat cheese, room temperature

5 strawberries, sliced

Spread the goat cheese on the bread slices and top with strawberry slices. You can also toast the crostini with some olive oil or warm once you’ve topped with the goat cheese for a slight variation.

 

 

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These are one of my favorite appetizers, and they are great for a party because you can prep them up to a day or two beforehand and just pop them into the oven for 5 minutes before people arrive. They’re good warm or room temperature, as well. I actually used low fat goat cheese this time around, but you can really use any kind of goat cheese you want. Herbed goat cheese is also really good.

Prosciutto Goat Cheese Stuffed Dates

8 dates

1-2 ounces goat cheese

8 basil leaves

4 strips of prosciutto (or serano ham or speck)

Cut a slit lengthwise in the dates to remove the pit and stuff with goat cheese. Make sure to close them as much as possible.

Wrap a basil leaf around the stuffed date and wrap a half strip of prosciutto around that.

Bake at 375 degrees for 5-10 minutes, just until the fat on the prosciutto starts to render and brown and the cheese melts.

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