herb and goat cheese gratin

A few weeks ago I had the pleasure of having lunch with two of my "internet" friends.  That is, two people I originally met through an online group (back before yahoo groups was even around...) who are now my real life friends.  I love that about the internet.  So this one friend has been super busy at work so we met her there and had lunch at their cafeteria.  I think if I worked there I would never cook again - it was amazing.  Anyway, I had this gratin that was pasta mixed with herbs and goat cheese and topped with buttery, herbed bread crumbs.  It was delicious.  So of course I had to attempt it at home!

Herb and goat cheese gratin

8 oz fusilli pasta

~ 4 oz goat cheese

4 tablespoons butter

1/3 cup bread crumbs

fresh Italian parsley (a combination of herbs would be nice but this is what I had)

Get the pasta going... while the pasta is cooking finely chop about 1/2 cup of parsley.  Melt the butter in a small saute pan and add the parsley.   Spoon about 2 tablespoons of the butter into the bread crumbs and mix well.  Season with some salt and pepper.  When the pasta is cooked and drained, toss with the remaining herb butter and the goat cheese.  Spoon in to individual gratin dishes and cover with bread crumbs.  Bake in a 400 degree oven until the bread crumbs are brown and toasty.  Easy peasy. We had this with roasted acorn squash - they served it with roasted purple potatoes and a carrot/green bean mixture.

I'm hopping in my car in about 30 minutes to drive 10 hours to surprise my dad for his 87th birthday which is tomorrow.  Hubby is on home duty with the pups.  I will try very hard to blog on the road...Happy Friday the 13th!

Recycling for the holidays

A non-cooking post today.  Last night I started working on my Christmas presents - on hubby's side of the family we always do homemade presents.  Even the kids get involved and make presents (they do, however, receive good ol' store-bought - no crocheted football helmets or anything).  Anyway, I can't post what I'm making this year (yet!) but thought I'd post about last year's gifts - a friend of mine wrote on her blog about trying to green the holidays.  I tried really hard to have a green/recycling theme for my gifts last year.  I made soy candles in glasses I found at various thrift stores:

I actually made several different ones but didn't get pictures of them all...each person received a set of four - either glasses or dessert dishes, that could then be used again once the candle is burned.  It was actually hard to part with some of the glassware - I had so much fun searching for it.  I also made lemon and ginger infused vodka with lemons from our trees.  I wrapped all gifts in repurposed/recycled fabric - pillowcases, fabric scraps, holiday napkins etc.  Even took apart a dress I found at a thrift store and used it for wrapping.  I did indulge in nice ribbon on most gifts because I know people reuse it.  Some of the bows were made from white plastic grocery bags!

I'm trying to have a similar repurposed approach to gifts this year - so I will be sure to post after the gifts have been distributed!

Portobello Mushroom fajitas

I finally made it into my favorite store tonight - the produce bin in the refrigerator was down to some Brussels sprouts (on the stalk) and half a cabbage.  I am creative but I am not a miracle worker.  Clearly some fresh produce was in order.  Since it's Tuesday and that's means Mexican food I decided to pick up portobello mushrooms and red bell peppers for fajitas.  Everything went together quickly and alongside some refried beans topped with an extra sharp cheddar (baked in the oven at 450 for about 15 minutes) and some fresh fruit, we had an easy, but good dinner.

Portobello Mushroom Fajitas

2 large portobello mushroom caps, stem removed and cleaned

2 bell peppers, cut into strips

1 red onion, thinly sliced

1 avocado, thinly sliced

shredded cheddar

hot sauce or salsa

salt, pepper, red pepper flakes

Saute the mushrooms slices in a small amount of oil until they release their moisture and start to brown.  Add onions and peppers, salt and some red pepper flakes and more oil if necessary.  Once everything is browned serve them in corn tortillas that have been warmed and top with cheddar, sliced avocado and hot sauce or salsa to taste.

Tomorrow I plan to post more about my favorite little store so stay tuned!

Flatbread pizza with grilled pears, gorgonzola and arugula

One of my favorite ways to make an easy pizza is with lavash flatbread.  Most grocery stores carry lavash these days (at least around here) and in no time at all you can have a crispy pizza, hot out of the oven.  This one came about when I looked through the fridge and found a small container of gorgonzola, some arugula and in the fruit bowl - two pears.  

Flatbread pizza with grilled pears, gorgonzola and arugula

2 pieces lavash bread (I use the one's from Trader Joe's about 14" x 10")

spray oil

2 pears

4 ounces crumbled gorgonzola

a handful of arugula

First, I sliced the pears and grilled them on my panini maker - just sprayed the grill with a little oil and then cooked the pears until they had grill marks on each side.  Put the lavash on a cookie tray and spray with some olive oil then distribute the pears evenly on the two pieces of bread.  Sprinkle the gorgonzola evenly and put the the cookie sheets in a hot oven (450 degrees) for a few minutes until the cheese is melted and the edges are crispy and browned.  When they come out of the oven add the fresh arugula to the pizzas.  

I love the sweetness of the pears with the peppery arugula.  I'll definitely be making this again!

FAIL

Well I made it six days into the month with daily blogging and I blew it yesterday!  I had a good excuse though - my broken heart after the Ducks lost to Stanford.  Our defense was sort of a "Where's Waldo" only we never did find it...poor Ducks.  But hats off to Stanford for a great game - we know how exciting that big win felt!  Being a "glass half full" kind of girl I prefer to focus on the fact that I had a great day out in the sunshine with my hubby, my brother (who flew into town for the game) and two of our good friends.  Even got to see a friend I haven't seen since high school.  He is a grandparent.  Ouch.  I am old!

So back in the saddle...both for blogging and for my Ducks.  quack.

Vegetarian Crockpot Chili

Tonight is movie night with our fellow empty nesters (two other couples in the neighborhood - we've formed our own little secret society- shhhhh).   Anyway, we're watching "Across the Universe" - one of my favorites.  I realize it's basically a two hour long music video but I love it anyway!  I made a pot of vegetarian chili and we are set to go.  I know I've posted this recipe before but it really is a good chili recipe - especially for serving to non-vegetarians - they always seem to like it!

Vegetarian Chili

1 large onion, chopped

1 teaspoon freshly ground black pepper

2 garlic cloves, minced

¾ ounce ground cumin seed

1 ounce plain chili powder

2 tablespoons dijon style mustard

1 tablespoon salt

1 tablespoon dried basil

1 tablespoon dried oregano

2 tablespoons dried dill

2 tablespoons dried parsley

2 tablespoons red wine

2 tablespoons lemon juice

1 6 ounce can tomato paste

2 28 ounce cans chopped tomatoes (do not drain)

2 cans kidney beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup TVP (texturized vegetable protein)

1 small can sliced black olives

water as needed

Combine everything except olives in crockpot and cook on high for about 4 hours then reduce to low for another 4 hours or so. Add olives about an hour before you’re ready to serve. The longer it cooks, the better it tastes.

Serves: 6-8

Adapted from Silver Palate Cookbook “Chili for a Crowd”

GO DUCKS!!!!

My favorite time of year

Fall is my favorite time of year - I love the weather, gearing up for the holidays, college football, even the getting-dark-early evenings.  There are many things I already miss about summer - mainly the fruit.  But today I had a perfect pear.  It was perfectly ripe - sweet and delicious.  And by the time I'm tired of pears it will be time for berries and melons once more.  I also got to watch a beautiful sunset -a very good day: