cheese – Page 8 – Well Dined

08
Jul
2013

Garlic Scapes

categories: Recipes

I saw these guys at the Farmers Market and though, “What the heck are those?” So out came the phone and Google searching commenced. Garlic Scapes, as it turns out, are a shoot that grows out of the top of the garlic plant. They need to be removed so that the plant can focus on growing the bulb instead of flowering. This is fortunate, because the also happen to be insanely delicious. They taste like garlic, but without the bite, and can be used like scallions.

I bought myself a big handful and set about looking up recipes. The most common way to use them is in a pesto, so of course I did not make that… because I’m weird.

Instead, I made carbonara – with guanciale (cuz I’m legit) and peas (which put an end to my legit-ness, but I don’t care cuz I love peas). You are probably wondering what the heck I am talking about, I don’t blame you. Here is a link to a great article about the do’s and dont’s of real carbonara. TLDR (too long, didn’t read for all you non-techies) – while bacon and pancetta are acceptable, guanciale is the best; peas are a definite don’t.

I also made biscuits – with garlic scapes, Gruyere, and goat butter (another new obsession of mine). (more…)

05
Jul
2013

Roasted Radish Flatbread with Honey

categories: Recipes

So this little beauty came about due to inspiration from Bev Cooks and the need to get rid of a lot of leftover ingredients from other meals. Sort of a clean-out-the-fridge-in-the-most-delicious-way-possible sort of thing.

I had leftover ricotta from this recipe, with you may recall from last week. Well, not really leftover since I purposefully made double the amount I needed.

And I had little nubs of radish left over from this Spring salad I made inspired by this Martha Stewart recipe. I didn’t post about it but it had butter lettuce, shaved radish and fennel, blanched peas and asparagus, and fresh mozzarella in a lemon juice and sour cream dressing. (more…)

27
Jun
2013

Lemon Ricotta Pasta with Seared Scallops

categories: Recipes

You guys know how much I love homemade ricotta. In case you don’t – it’s A LOT. I’ve also been kind of obsessed with peas lately. So I was super excited to try out this recipe.

I had never made scallops at home before, so I was pretty nervous. But as it turns out, it’s pretty easy! Just make sure that you buy them no more than 1 day before you want to cook them, keep them on ice if you aren’t going straight home, and store them in the coldest part of the fridge. Also, be warned that your house will smell like seafood after you cook them.

As for the pasta – whole wheat linguine, lemon, peas, thyme, and of course – fresh ricotta. Fresh and light and creamy deliciousness!

Here’s one more shot to tide you over… (more…)

18
Jun
2013

Asparagus Custard Tart

categories: Recipes

We are coming to the end of asparagus season, but you may be able to get one more use in – and I recommend this one. An asparagus flavored custard with goat cheese and Gruyere, tucked inside a flaky puff pastry shell? Yes, please!

This Martha Stewart recipe uses the stalks and tips separately. The stalks get pureed into the custard, and the tips decorate the top of the tart.

The custard is made with asparagus, eggs, cream, and flour (I altered the recipe based on comments – adding more flour to help it set up).

The custard goes into a pre-baked shell, then the cheeses are sprinkled on top, followed by the asparagus tips.

The texture is gorgeous and the asparagus is definitely the star of the show. Yum, yum, yum – get out there and grab the last of the asparagus! (more…)

14
May
2013

Grilled Halloumi & Quinoa Salad

categories: Recipes

Halloumi is a salty, dense Greek cheese that is super amazing when grilled. My friend Melissa, from Smells Like Brownies, is a big fan so she was pretty excited when I showed her this recipe. Hearty quinoa mixed with lettuce and veggies and topped with warm cheese – delish!

We didn’t end up having the cucumbers the original recipe called for, so we used tomatoes instead and they were great. I do really like cucumbers, though, so I would say to use both. The more veg, the better, right? The dressing includes red wine vinegar, olive oil, lemon juice, parsley, mint, and scallion – yum!

We also discovered (by oiling one side and not the other of an electric grill) that the cheese gets better grill marks when the grill is not oiled. Don’t worry, though, it won’t stick!

This is a very satisfying (and light!) vegetarian lunch that is sure to make even meat eaters happy. (more…)

29
Mar
2013

Vegetarian Enchiladas

categories: Recipes

Back again with another vegetarian lunch team-up with Smells Like Brownies. This healthy enchiladas are made with whole wheat tortillas and packed with tons of veggies. There is plenty of protein from black beans, but you could always add some shredded chicken if you want. The sauce couldn’t be easier – it’s just a jar of salsa! Fresh, bright, and super filling – these are awesome and sure to please the whole family.

Step 1 – place a mixture of black beans, spinach, corn, and cheese onto a tortilla. We added in some diced zucchini, too! (more…)

11
Feb
2013

Quinoa and Kale Crustless Quiche

categories: Recipes

Here is a dish that is simple, easy, healthy, and totally delicious.

All you do is mix together cooked quinoa, wilted kale, caramelized onions, eggs, and cheese; then bake until set.

It sets up a bit like a frittata. So simple!

Quinoa and Kale Crustless Quiche
adapted from Food 52
serves 4-8

1/2 cup quinoa
1 cup water
2 tbsp olive oil
1 bunch kale, stems removed and cut into ribbons
1 sweet onion, thinly sliced
2 cloves of garlic, minced
1/2 cup shredded white cheddar cheese (or whatever you like)
3 oz reduced fat cream cheese (or Laughing Cow), cubed
4 eggs
salt and pepper to taste

Preheat the oven to 350 and prepare a 9″ pie dish (either butter the dish thoroughly or spray with baking spray).

Rinse the quinoa. Combine the quinoa and water in a pan. Bring to a boil on medium-high heat and then reduce to a simmer. This will take about twenty minutes. Set aside.

Meanwhile, start to caramelize the onions. Heat the olive oil in a large saute on medium heat. When the oil is shimmering, add the onions. Slowly cook until the onions are soft and browned. Remove the onions from the pan, and place them in a large mixing bowl.

Add the kale into the hot onion pan. On medium heat, cook until the kale is wilted and bright green, about two minutes. Allow the greens to cool. Squeeze out any extra liquid using a sieve or a clean dish towel.

Add the kale, quinoa, garlic, cream cheese and cheddar to the mixing bowl. Stir the ingredients so that they are evenly distributed.

In a small bowl, whisk the eggs so that they are well combined. Pour over the quinoa/kale mixture. Stir until the egg clings to the greens. Add salt and pepper.

Pour the mixture in the prepared pie dish. Bake for about 45 minutes, until the top is golden and the pie has started to pull away from the edge of the baking dish. This dish is delightful hot, but even better at room temperature.

23
Jan
2013

White Lasagna

categories: Recipes

White lasagna with shredded chicken, spinach, butternut squash, whole wheat pasta, and low fat cheese for a super delicious, creamy, but light dinner? Yes, please! (more…)

31
Dec
2012

Christmas 2012

categories: Recipes

I wanted to do a big Christmas dinner, but I didn’t want to be in the kitchen all Christmas Day. I also wanted to try something different than the usual rib roast and Yorkshire pudding. So I decided to do dinner on Christmas Eve and to do some easy, low-prep dishes for Brunch on Christmas Day.

I ordered a half fresh ham through Whole Foods to try cooking a Christmas ham for the first time, but I made a few mistakes. I wanted to cook it in the slow cooker with brown sugar and cider to make a glaze, but I didn’t realize that “fresh ham” is not really what we consider ham – without the curing or smoke, it is more like a pork roast – so I didn’t really get the flavor that I wanted. I also couldn’t get the whole thing to fit in my (very large) slow cooker insert, so I had to chop a chunk off – which actually ended up being a good thing because I roasted that piece and it came out better. (more…)

10
Dec
2012

Quinoa Mac and Cheese

categories: Recipes

The recipe calls this “mac and cheese”, but I feel like it is more of a “cheesy casserole”. Either way, it is tasty and good for you – packed with protein rich quinoa and tasty veggies. You can make it even healthier by using fat free milk and fat free cheese. It is also totally customizable to your tastes!

Start by sauteing whatever veggies you want to use. I went with leeks and tomatoes as suggested by the recipe, but you could do onions or shallots, bell peppers, corn, spinach, anything you want.

Add the quinoa and allow to toast a little bit to get extra flavor. (more…)

Tag: cheese