Recipes – Page 14 – Well Dined

02
Apr
2014

Farro Stuffed Portobellos with Goat Cheese

categories: Recipes

Who would stuff a mushroom with more mushrooms? Melissa from Smells Like Brownies and I, that’s who, for our weekly vegetarian lunch get together. Melissa had a ton of farro given to her by a neighbor that she needed to start using, and she was craving mushrooms. So she found a recipe for balsamic roasted mushrooms with goat cheese to mix with the farro, yum. You know how much we love goat cheese. But then she thought, what if we put that inside of a portabella and grilled it? And I said, why the heck not! Mushrooms inside of mushrooms, people – it’s inception with fungi.

Mix up some baby bellas and tomatoes with olive oil, balsamic, thyme, garlic, and red pepper. Careful there – we thought we just added a pinch, but it turned out spiiiiiiiiicy. Thank goodness for goat cheese, amirite? Then roast those babies up.

Once they are roasted, mix them together with cooked farro, spinach,and goat cheese and spoon the mixture into portobello caps. The baby bellas are going inside the mamma bella! No? No one else finds that funny? Just me? Fine. (more…)

21
Mar
2014

Classic Pot Roast

categories: Recipes

Pot roast is a pretty standard American meal. Many folks have their own recipes that they love. But just in case you don’t, here’s mine! An herb crusted beef roast goes into a pot with potatoes, veggies, red wine, and beef stock until it is super tender – yum.

First step – rub that beef. Combine kosher salt, pepper, garlic powder, and Italian seasoning to make a rub. Sprinkle over and press into the meat.

The you are going to brown those veggies and sear that beef. Heat olive oil in a heavy dutch oven until very hot. Then add an onion and carrots and cook until really browned. Remove the veggies temporarily, add more oil, and sear the beef on all sides. Then take that out, too, because you need to deglaze. (more…)

19
Mar
2014

Grown Up Tuna Noodle Casserole

categories: Recipes

Okay, I am not a huge canned tuna fan. But I saw this recipe for stuffed shells with tuna, spinach, and roasted garlic topped with bechamel and buttery bread crumbs and I had to try it. I even had a couple of tins of really nice smoked albacore (pretty much the only canned tuna I like). You guys, this is not your grandmother’s casserole.

The first thing that makes this dish special is the roasted garlic, which is super easy to make. Just chop the top off of a whole head of garlic, place it on a sheet of foil, drizzle it with olive oil, wrap it up, and roast away. When it’s done it becomes creamy and sweet and is delicious spread on bread, but we will be using the whole thing in this recipe. Just squeeze to pop out all the cloves – I find this to be creepy but fascinating. All that sweet roasted garlic goes into a creamy bechamel sauce.

The filling is tuna, spinach, and breadcrumbs – simple, but good. After it is all mixed up, half of the garlic bechamel goes in to make it nice and creamy.

Then that mixture gets stuffed into cooked pasta shells. I tried to find whole wheat shells, but no luck. Then you are going to frantically lick the bowl, and the spoon, and your fingers – because this filling is soooooo good. (more…)

14
Mar
2014

Vegetarian Shepherd’s Pie

categories: Recipes

Happy Pi/Pie Day! I know that most people are probably celebrating with desserts, but what about a savory pie? Or rather a savory dish with pie in the name that isn’t actually a pie? Whatever, don’t judge me. It’s time for another vegetarian lunch with Melissa from Smells Like Brownies. Be sure to check out her delicious Pi Day Coconut Cream Pie, it is sooooooo good!

This vegetarian version shepard’s pie is packed with veggies, topped with creamy goat cheese, and perfect for St Paddy’s Day (which is never St Patty’s by the way). I mean, just look at that gorgeous green topping.

The base is made with roasted beets, eggplant, sundried tomatoes, and cherry tomatoes simmered in vegetable stock with thyme, caraway seeds, and fennel seeds. I was a little scared that the fennel and caraway would be really strong and take over, but they added just the right amount of depth and a real Irish flavor. (more…)

12
Mar
2014

Pumpkin Goat Cheese Alfredo

categories: Recipes

Here’s a quick little semi-homemade cold weather meal, perfect for weeknights. I took some store-bought fresh spinach fettuccine and thick sliced roasted turkey from the deli counter, and tossed them with a homemade pumpkin goat cheese alfredo. It’s interesting enough to not be boring, but it’s easy enough to not cause a headache.

The homemade part is the decadent sauce, which involves butter, garlic, cream, pumpkin, goat cheese, sage, and pumpkin pie spice. I wanted to do something a little different, which is why I went with turkey, but chicken would work just as well. And I like how the spinach pasta brought a little color to the table.

Pumpkin Goat Cheese Alfredo
adapted from Closet Kitchen
serves 2

8 oz pasta of choice (I used fresh spinach fettuccine from the refrigerated section), cooked
8 oz cooked turkey or chicken, diced or shredded
1 tbsp butter
1 clove garlic, minced
1 cup heavy cream
1/2 cup pumpkin puree
4 oz goat cheese
1/4 cup Parmesan, grated
1 tbsp sage, sliced thinly (or dried)
1/4 tsp pumpkin pie spice
salt and pepper to taste

Melt the butter in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Add the cream, pumpkin puree, goat cheese, Parmesan, sage, and pumpkin pie spice and simmer until the cheese has melted.

Add in the poultry and allow to warm through. Remove from heat and season with salt and pepper.

Toss with pasta and serve immediately.

One Year Ago – Light Pumpkin Cream Cheese Loaf
Two Years Ago – Pinterest Recipes
Three Years Ago – 5 Couscous Dinners

10
Mar
2014

Brussels Sprouts Flatbread with Goat Cheese and Capers

categories: Recipes

It’s been a while since I’ve posted a Smells Like Brownies & Well Dined vegetarian lunch team-up recipe, what with holidays and traveling and all. Now I return to you with this delicious flatbread made with hearty whole-wheat dough, tender brussels sprouts sauteed in brown butter, creamy goat cheese, and salty Parmesan and capers. So good.

We called it a flatbread instead of a pizza simply because the toppings seemed more along those lines, and they were a bit loose and not glued down by cheese. But it doesn’t really matter what it is called.

I think brussels sprouts got a bad rap in the 80’s when everybody was boiling them to death, gross. But when they are roasted until they caramelize or shaved thin and served raw – yum. Here we saute them quickly in some brown butter and toss them with goat cheese and capers – double yum.

Lots of freshly grated Parmesan goes on top (plus more when it comes out of the oven). It’s just beautiful. (more…)

07
Mar
2014

S’mores Treats

categories: Recipes

I had recently been experimenting with Rice Krispies treats, and when I saw Golden Grahams at the store I immediately thought of making a s’mores treat. I wanted there to be bits of marshmallow and chocolate throughout (instead of all melted together).

It ended up being super easy – cereal, mini marshmallows, and chocolate chips bound together with melted marshmallow.

S’mores any time of year, no matter the weather, and without the mess! (more…)

05
Mar
2014

Chicken Parmesan Meatballs and Spaghetti Squash

categories: Recipes

Chicken Parmesan without the guilt? I saw a really yummy looking recipe for Chicken Parmesan Meatballs that I wanted to try, but didn’t want to eat all the carbs involved in pasta. I had also been seeing cheesy spaghetti squash casseroles that looked really good, so I had the idea to combine them.

Ground chicken, onion, Parmesan, parsley, lemon zest, breadcrumbs, garlic, and egg are combined to make the meatballs, which are basted with tomato sauce and cooked in the oven.

Spaghetti squash goes into a casserole dish (I cook mine in the microwave). This is from two medium squashes.

Place the cooked meatballs on top, then the tomato sauce. I forgot to season the squash, oops! So I added more salt and pepper here. (more…)

26
Feb
2014

Eggnog Ice Cream Affogato

categories: Recipes

Eggnog ice cream – why have I never thought of that before?! With the eggs, cream, and sugar – it’s the perfect base! Creamy, spicy, and delicious – this is the perfect winter ice cream. And it’s even better topped with fresh espresso as an affogato!

Eggnog, cream, orange extract, nutmeg, cinnamon, and rum come together to form the base; which freezes up soft and creamy.

To take it to the next level, pour a espresso over the ice cream to make an affogato.

Two scoops and a lungo or double-shot is the perfect amount for breakfast or a snack. It look’s like we might be getting another snow storm out here in the NE, and I know what will be keeping me warm!

Eggnog Ice Cream
from Scoop Adventures
Buy the fattiest, full-of-sugar eggnog that you can find because it will make the best ice cream.

2 cups eggnog (no rum added)
1/2 cup heavy cream
1/4 tsp orange extract
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tbsp dark rum

Combine all of the ingredients in a medium bowl and whisk to combine. If eggnog and cream were refrigerated, you may pour the mixture directly into an ice cream maker. If eggnog and cream were not fully chilled, place in a refrigerator until mixture is chilled (1 to 2 hours).

Once mixture is chilled and in the ice cream maker, freeze according to the manufacturer’s instructions. Scoop into a freezer safe container and place plastic or parchment over ice cream (to prevent ice crystals) and freeze until firm, at least 4 hours.

One Year Ago – Spiced Carrot Soup w/ Crispy Chickpeas & Tahini
Two Years Ago – Slow Cooker Creamy Chicken Pot Pie
Three Years Ago – Aji de Gallina; Kheer

24
Feb
2014

Food ‘n Flix: Babette’s Feast

categories: Recipes

The January pick for Food ‘n Flix is the 1987 Danish film Babette’s Feast (now included in The Criterion Collection), chosen by Culinary Adventures with Camilla. This is the story of two deeply religious and puritanical sisters who live on the remote coastline of 19th Century Denmark. They give up much in their lives in order to live the way that they were raised and to help the people of the village. Late in their lives, a French refugee comes to stay with them for many years and cooks them a fabulous meal to thank them. The sisters and villagers are afraid to give in to the decadence of the meal, but it ends up healing many of their wounds and rifts. It is a story about the healing power of food and how it can show love and thanks.

The food cooked in the movie is quite extravagant and I didn’t think I could take on turtle soup or quail stuffed with foie gras and truffles, so instead I decided to just go French in general. I must have been influenced by all the soup that the Danish villagers ate (and the stew meat in my freezer), because I made a French stew with beef and red wine – cooked low and slow in a crockpot.

Beef is seasoned with salt and pepper and placed into a bowl with onion, garlic, shallot, celery, carrot, thyme, bay leaves, and lemon zest.

This is the fun part – a whole bottle of red wine is poured over the ingredients and then left to marinate (refrigerated) overnight. The wine is the stock for this stew, and the flavor permeates everything. So make sure that you use a good one! I suggest a Cotes du Rhone for this. (more…)

Tag: Recipes