Week 54: Pesto Mac and Goat Cheese

The perfect meal for rainy weather? Mac and Cheese. But you wouldn't expect us to make NORMAL mac and cheese, would you? This week's variation of an already-delicious dish uses goat cheese (salty deliciousness) and pesto. I also liked how the sauce stuck on the minature shells.

While it was still wonderful reheated as a leftover, it lost that great panko breadcrumb crunch that it had straight out of the oven. I also found the recipe slightly confusing to follow, but it's also likely that I was just distracted by the prospect of eating something that smelled this yummy.

Year of Yum Rating: 4 1/2 STARS

INGREDIENTS
2 tablespoons unsalted butter, plus extra for baking dish
1 clove garlic, minced
2 tablespoons finely chopped basil leaves
3/4 cup panko bread crumbs
1 3/4 cups Parmesan
1 pound mini pasta shells
2 cups half-and-half
16 ounces goat cheese
1/2 cup pesto sauce, store-bought or home-made
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

DIRECTIONS
Butter a 2 quart baking dish. Preheat the broiler and arrange a rack on top.

Melt the remaining 2 tablespoons of butter in a small pan over low heat. In a large bowl add the garlic, basil, panko, and 1/4 cup of the Parmesan. Add the melted butter and toss to combine. Reserve.

Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook according to the package instructions. Meanwhile, put the half-and-half in a small pot and bring to a simmer over low heat. Simmer until reduced and slightly thickened, about 5 to 7 minutes.

Reserve 1/4 cup of the pasta cooking water and drain the pasta. Put the pot over low heat and add the half-and-half mixture. When it simmers, add the goat cheese and whisk until smooth. Add in the remaining Parmesan and whisk until melted.

Add the pasta and stir to coat. Stir in the pesto, reserved cooking water, salt, and pepper. Season with additional salt and freshly ground black pepper, if needed.

Pour the pasta mixture into the buttered baking dish and top with the panko mixture. Put under the broiler until the mixture bubbles and the top is browned, about 1 to 2 minutes. Remove from the broiler and let cool for 5 minutes before serving.

Week 53: Spicy Lentil Tacos

I've said it before: I could ALMOST be a vegetarian if I wanted to. That's not to say that I can't appreciate a good steak, or a juicy grilled chicken breast, but I don't NEED those things. What I could NOT do without, however, is ground beef. Hamburgers. Tacos. Etc. These lentil tacos proved to me that I don't need ground beef in my tacos at all. The lentil mixture was a GREAT substitute. After this recipe, and the black bean burgers from a couple of weeks ago, I feel I could go on living a happy life if all the world's cows were to suddenly perish.

As you may have notices, I am VERY hesitant to give recipes the full five stars. The only one that has acheived that feat so far is the taco soup. When eating my taco, I asked myself, "Would I rather be eating anything else right now? Do I miss the meat? Is there something I could change/add that would make this better?" The answer to all questions was a resounding "NO!" So here we go: another pretty-dang-near-perfect recipe. (Have you picked up on a pattern? I LOVE my Mexican food...)

Year of Yum Rating: 5 STARS

INGREDIENTS

1 cup finely chopped onion
1 garlic clove, minced
1 teaspoon canola oil (we used olive)
1 cup dried lentils, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 1/2 cups chicken broth
1 cup salsa (Margarita's Hot Salsa is the only way to go. Do it.)
12 taco shells (we used flour tortillas instead)
1 1/2 cups shredded lettuce
1 cup chopped fresh tomato
1 1/2 cups shredded reduced-fat Cheddar cheese
6 tablespoons fat free sour cream (Anything less than "lite" is borderline gross.)

DIRECTIONS

1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.


2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.


The only salsa I would even consider using: Margarita's Hot Salsa.

Week 52: Avocado Salad with Carrot-Ginger Dressing

As I typed the title, I realized that this post marks 52 weeks of cooking. Fifty-two weeks as in a year. A year of yum.

Initially, the idea of this project was to cook a new, step-outside-of my box, and gain-cooking-skills-in-the-process recipe. I wanted to be comfortable in the kitchen, and I wanted to be confident that I had enough know-how go in the kitchen to make dinner, and not have to have a back-up plan in case it didn't turn out.

I think I have gained a lot over that year (give or take a few busy weeks that we might have needed to take a break). I have practice with a few stand-by techniques that don't intimidate me anymore in recipes. I have tried new foods that I never knew I liked before. I have learned that I almost ALWAYS underestimate how long it will take me to cook something. I have gained a greater appreciation for where food comes from, and I have given myself permission to spend a little more money on quality and organic ingredients (I would also like to thank Jillian Michaels and Food Inc. for that revelation.)

In this year I have moved from a tiny apartment kitchen, to a spacious, beautiful kitchen in the house that I bought. I have gotten to spend countless hours in the kitchen with my lovely friend, Abigail. I have gotten quite the reputation at school for bringing new, interesting dishes for lunch.

Abby and I are going continue our food adventure, and we'll see where it takes us. We've discussed beginning this next year with some sort of theme, but for now, just look for things that we have most likely found ourselves drooling over in a cooking blog or magazine.

Today's recipe was courtesy of Smitten Kitchen. It was a fun, summery, light salad recipe, and I really enjoyed the Asian flavor. It was also really easy to make, despite the fact that I've never cooked with fresh ginger or miso before. I'm excited to show off these leftovers at lunch tomorrow!

Year of Yum Rating: 4 STARS

INGREDIENTS
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water

1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered



Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.