cheese – Page 11 – The Pajama Chef

Creamy Shells and Yogurt

August 20, 2013August 21, 2013 Sarah

A few years ago, I made Avocado Soup. It was a cold, gazpacho-esque soup made with yogurt, avocados, and seasonings. Hardly any liquid and served cold, it has gone down in history as one of the most disgusting things I’ve ever served for dinner. Nowadays I would have revamped it as a dip or a sauce, but four years ago it just went in the trash. And with it, my desire to use yogurt as anything more than something to eat with granola or occasionally in baking.

With that history of yogurt as a dinner ingredient, it came as a surprise to me when I saw this Creamy Shells and Yogurt recipe online and decided to make it. I know warm yogurt sounds weird, but hear me out. This is totally not what you think. Here, Greek yogurt makes a surprisingly delicious rich pasta sauce when combined with eggs and cheese.

As the sauce comes together, it is almost reminiscent of a rich macaroni and cheese. It is truly one of those dishes that you just have to taste to truly understand.

The eggs, cheese, and yogurt come together to make a tangy sauce that tastes rich while being actually pretty light, but the true star of the sauce are fresh herbs and lots of lemon zest. I used lemon thyme and mint for my herbs, but you could use whatever you have on hand. I think parsley, basil, oregano, or any of the usual suspects would work perfectly–but do try the minty lemon combo if you can. It is divine! For a little extra something-something I added some kale to the mix. You know how I love my kale!

Everything about this dish screams summer, and even though I only made this pasta a couple weeks ago, I’m craving it so badly now and am wondering if I can justify dirtying up the {clean} kitchen at 10:30 pm just for a small bedtime snack. Of yogurt pasta. And this after making Pumpkin Soup for dinner and telling Ben how I just cannot WAIT for apple picking, apple cider, pumpkin chocolate chip mini muffins, and all the joys of fall [which do NOT include football, thankyouverymuch. That’s Ben’s department.]. I am so seasonally confused. I want it all, summer and fall. But most of all, I want a big bowl of Creamy Shells and Yogurt. It is totally a bright and cheery summer comfort food. I am sooo glad to have tried this pasta–hope you will too!

a year ago… Oatmeal Buttermilk Bread
two years ago… Chorizo and Potato Tacos
three years ago… Taco Casserole

Creamy Shells and Yogurt [adapted from Big Girls Small Kitchen]
click to print

Ingredients:

12 ounces shell pasta
8 ounces plain Greek yogurt [whole or 2%]
3 eggs, beaten
1/4 cup mint, chopped + more for garnish
1 teaspoon lemon thyme, chopped
3 green onions
zest of 1 small lemon
1 ounce Mozzarella, shredded or cubed + more for serving
1 large handful kale [~1.5 cups]
freshly ground black pepper
crushed red pepper
salt

Directions:

Bring a large pot of water to boil, then add shells and cook to al dente.

Meanwhile, whisk together yogurt, eggs, mint, lemon thyme, green onions, lemon zest, and Mozzarella. Wash kale, remove thick stems, and tear into small pieces.

When pasta is ready, drain and reserve ~ 1/2 cup cooking water. Return pasta to pot and stir in kale. Then add 6 tablespoons water to yogurt sauce and whisk well to temper egg. Pour yogurt sauce over pasta and kale and stir vigorously to coat. Keep stirring until Mozzarella melts, then season to taste with peppers and salt as desired. Serve with additional mint and cheese as desired.

Time: 20 minutes.

Yield: 3-4 servings.

Linked up with: What’s Cookin’ Wednesday.

Beans, Main Dishes, Recipes, Sauces

Quinoa Black Bean Burritos with Southwest Sauce

August 9, 2013January 5, 2017 Sarah

We eat a lot of black beans around here–as a simple side with tacos, on salads, with rice. For some reason though, it’s rare that the black beans themselves are the star of the meal. And why not? They are so good and so filling! These Quinoa Black Bean Burritos with Southwest Sauce are the perfect example of that.

I honestly wasn’t expecting much of this meal, but it was so phenomenal that I just had to share. Quinoa and black beans are a natural combination, and when flavored with garlic and taco seasoning, are pretty amazing. I also added some cheese because duh. Cheese. It’s all melty and wonderful. You could certainly add the cheese separately to the burrito, but I kinda liked the gooey factor when it was stirred in with everything else.

As good as the burrito filling is, adding some guacamole and a quick Southwest Sauce makes this burrito. For sure. The sauce’s intriguing ingredients–salsa, mayo, lime juice, maple syrup, and spices–sound a bit off, but trust me. It totally works! This sauce is tangy, sweet, and has a tiny kick–but no real heat. You could spice this up if you wanted though! These Quinoa Black Bean Burritos make a wonderfully easy vegetarian weeknight dinner, and the leftovers last for days. Serve it with a side salad and chips and salsa for a complete meal. My kind of recipe! You can bet this will be part of our regular rotation from now on. Enjoy!

a year ago… Summery Squash & Chicken Lasagna
two years ago… Watermelon Coolers
three years ago… OTT: Brown Sugar Bacon Twists

Quinoa Black Bean Burritos with Southwest Sauce

Servings: 6-8
Time: 30 minutes
Print

adapted from Food.com

Ingredients:

1 cup quinoa, rinsed [I used 1/2 cup each red and white quinoa]
2 cups vegetable or chicken broth
1 1/2 cups black beans [or a 15 ounce can], drained and rinsed
2 cloves garlic, minced
1/2 cup shredded cheddar cheese
2 teaspoons taco seasoning
flour tortillas
chopped avocados or guacamole [I made a simple guac–1 mashed avocado, lemon juice, cilantro, salt, pepper]

for Southwest Sauce

1/2 cup salsa
1 tablespoon mayonnaise [I think sour cream or plain yogurt could be substituted too]
1 teaspoon maple syrup
1 teaspoon cumin
1/2 teaspoon lime juice
1/4 teaspoon chili powder

Directions:

Place quinoa and broth in a large saucepan and bring to a boil. Cover, reduce heat to low, and cook at a simmer until all liquid has been absorbed–about 12 to 15 minutes. Then, add black beans, garlic, cheese, and taco seasoning and stir until cheese has melted. Simmer for 4 to 5 minutes or until heated through.

Meanwhile, prepare Southwest Sauce. Whisk together salsa, mayonnaise, maple syrup, cumin, lime juice, and chili powder. Taste and adjust seasonings as desired. If salsa is chunky, you may want to smooth sauce by pureeing in a blender or food processor.

Serve by spooning quinoa black bean mixture in a large flour tortilla. Top with avocados or guacamole, then roll shut. Drizzle Southwest Sauce on top immediately before serving.

Linked up with Foodie Friday and Weekend Potluck.

Recipes, Salads, Sides

Chopped Kale Salad with Bleu Cheese & Bacon

July 29, 2013August 21, 2013 Sarah

Kale. Seriously can’t get enough of it. Ben can’t either. No complaints here.

Normally, our kale is cooked–in pasta, fried rice, or as a base for chicken or pork. But this time, I decided to do something different and make a chopped kale salad. That’s right… raw kale, chopped into a billion teeny tiny bites and tossed with a fabulous array of toppings and the most spectacular dressing ever. Intrigued?

What makes this salad special and different is ALL the tastes and textures going on. Crisp carrots, sweet apples, salty bacon, pungent bleu cheese, tart cranberries, crunchy toasted almonds. And a sweet peanut butter-maple vinaigrette that is nothing short of amazing. I was literally eating it with a spoon, for goodness sake! It has a peanut butter base, so that’s totally legit, right?

By the way, if you aren’t the biggest fan of bleu cheese, don’t let this scare you. There’s only enough to give a hint of the flavor, but if you like it you can always substitute feta or parmesan. I don’t always include cheese in my salads but it really works in this one, to make it more substantial. Just FYI.

I threw this recipe together quickly on a busy night when we were headed to a small group dinner, and it was all but polished off. Fortunately, there was enough leftovers to enjoy for lunch the next day, but the salad definitely got a little soggy on day 2 so I would recommend adding the dressing just before serving if at all possible. I only made this a couple weeks ago and am totally craving it now, as I write this at 10:27 pm. I have a feeling this salad is going to become a regular in our house and I hope it will in yours too! Enjoy!

So you tell me… have you ever had a kale salad before? What are your go-to [kale] salad mix-ins?

a year ago… Man Cupcakes
three years ago… Creamy Baked Spaghetti

Chopped Kale Salad with Bleu Cheese and Bacon [dressing adapted from Iowa Girl Eats]
click to print

Ingredients:

1 1/2 bunches kale
1 1/3 cups red cabbage
1 large carrot
1 large Fuji apple
3 ounces bleu cheese, crumbled
5 slices bacon, cooked and crumbled
1/2 cup almonds, toasted and chopped
1/3 cup dried cranberries
freshly ground black pepper

dressing

4 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
2 tablespoons natural peanut butter

Directions:

Wash and dry kale, then tear into small bite-size pieces, discarding thick stems. Add to a large bowl and set aside.

Wash and dry cabbage, carrot, and apple, then shred. I used my food processor but a grater would also work. Add to kale, along with bleu cheese, bacon, almonds, and cranberries.

Whisk together balsamic, olive oil, maple syrup, and peanut butter until smooth to make dressing, then drizzle half over the salad. Toss to combine, and add more dressing as desired. I used about 3/4 of the total dressing made. Season with black pepper to taste, and serve immediately.

Time: 20 minutes.

Yield: 10-12 side salads, 3-4 meal size salads.

Linked up with: Tuesday Talent Show.

Appetizers, Recipes

Mediterranean Feta Dip

July 24, 2013July 24, 2013 Sarah

So, I used to post once a month on a blog called Today’s Housewife. Last fall, the group decided together to stop posting due the busyness of life and families and such. Though sad, I enjoyed being part of the group. As of early January, the blog was officially taken down. But I don’t want to lose my recipes, so periodically I will be reposting them on here. Enjoy!

from July 12, 2012… We haven’t gotten to 100 degrees yet this summer, but it’s been pretty darn close. This would be excellent right now!

Over the past few weeks of 100 degree days, pretty much the thing I’ve wanted to do the least is turn on the oven. I mean, it doesn’t need to be hotter inside than it already is outside, does it? But the thing is… food preparation still needs to be done. Dinner, get togethers, general happiness, the like. And sometimes, you just need gooey cheese. Or is that just me?

Well, if you are in any way like me, or if you just happen to like good food, then this dip is just the thing! Mediterranean Feta Dip combines a bunch of delicious Greek flavors like roasted red peppers, sundried tomatoes, and feta cheese in a cool, light dip that is perfect for the hot days of summer.

I made this dip for a church event recently and it was a huge hit. The flavors are simple yet classy, and it was a snap to throw together. Just be sure to allow time for chilling, as that really helps the flavors meld together. I know this will be an appetizer I make time and time again. Hope you enjoy!

Mediterranean Feta Dip [adapted from Closet Cooking]
click to print

Ingredients:

1/2 large onion, quartered
2 cloves garlic, peeled
1 12 ounce jar roasted red peppers, undrained
4 ounces sundried tomatoes packed in oil, drained
8 ounces feta cheese
zest and juice of 1 lemon
1/2 teaspoon cracked black pepper
crackers or pita chips, for serving

Directions:

Pulse garlic and onion in food processor until finely chopped. Add roasted red peppers, sundried tomatoes, feta cheese, lemon zest and juice, and black pepper. Pulse until well combined. Cover and refrigerate for one hour before serving with crackers or pita chips. Keeps in refrigerator for up to one week.

Time: 15 minutes.

Yield: about 3 cups dip.

Linked up with: What’s Cookin’ Wednesday.

Breakfast, Egg Dishes, Recipes

Eggplant Potato Frittata for Two [or a crowd]

July 17, 2013July 17, 2013 Sarah

from September 8, 2011… I need to make this again soon!

Q: How do you get a husband (or kids) to eat eggplant?

A: With eggs, cheese, and potato of course!

This summer my husband and I joined a CSA for the first time. CSA stands for “Community Supported Agriculture” and is basically a chance to purchase a basket of produce each week from a local farmer. You can read more about our experience here, but for the most part, it’s been great–and it lasts until early November so we still have several months to go! I love that my CSA basket has items that I would never purchase on my own… but sometimes it does create challenges, like when you have an eggplant-hating husband and you receive a pint full of those purple vegetables.

Enter the frittata, also known in my kitchen as a “miracle vegetable hider” or just plain “delicious.” A frittata is a crustless quiche, prepared mostly on the stove but thrown in the oven for a delicious finishing touch. Frittatas sound complex, but are really simple to prepare and make a great, filling dinner on a busy night or an impressive looking meal for company.

Over the past few months, we’ve had the opportunity to make many combinations of frittatas with different vegetables and herbs. It’s amazing what egg and cheese can do! This is my latest version–sweet, chewy eggplant combined with familiar, comforting potatoes was a winner in our book, and I hope you enjoy it too!

Eggplant Potato Frittata for Two [adapted from In Praise of Leftovers and The Pajama Chef]
click to print

Ingredients:

olive oil
3/4 cup potato, cut into very thin rounds
3 small eggplants, chopped [about 3/4 cup]
4 eggs
1 tablespoon water
3 tablespoons fresh herbs, chopped [I used basil] or 1 tablespoon dried herbs
salt and pepper
1/2 cup shredded cheese [I used mozzarella]

Directions:

Preheat oven to 350 degrees.

Heat a small, ovenproof, non-stick skillet over medium heat. Add a little oil [once around the pan], then add potato and eggplant. Cook 4-5 minutes or until soft, stirring frequently.

Meanwhile, beat eggs, water, and herbs together in a small bowl. Season with salt and pepper.

After vegetables are soft, pour in egg mixture and use a spatula to evenly distribute vegetables. Allow to cook for a couple minutes, until the bottom of the frittata starts to set, then use a thin spatula to lift the edge of the frittata. This allows the uncooked egg to transfer below to cook. When eggs are almost set, top with cheese and place in the oven to cook for 5 minutes, or until cheese is melted. Cool briefly before cutting, then serve warm.

Note: Recipe can be easily doubled, tripled, etc. as needed, but leftovers aren’t the best so just make what will be consumed in one meal if possible.

Yield: 2 servings.

Time: 30 minutes.

Linked up with: What’s Cookin’ Wednesday.