So, Nintendo posted this recipe a while ago on Twitter for Twilight Princess’ HD rerelease, and I decided to give this a try. Besides being a recipe from a video game, this combines two of my favorite flavors – pumpkin and goat cheese. The resulting soup is pretty damn awesome, and definitely a thing I would recommend making. (This version leaves out the fish, but tbh, I’m pretty okay with that, as I’m really not sure what that would’ve done to this.) (I also held back the celery in my version, as I’m not that big of a fan of it.)

Yeto’s Pumpkin and Cheese Soup
Makes a lot. That’s two containers’ worth of soup up there.

Ingredients

  • 2 T butter
  • 1 medium sized onion, diced
  • 2 carrots, diced
  • 5 cloves garlic, minced
  • 1 qt vegetable stock
  • 29 oz pumpkin puree
  • pinch ground cinnamon
  • 1 12 oz can evaporated milk
  • .25 c milk plus .25 c heavy whipping cream
  • 4 oz fresh goat cheese, crumbled (I used closer to 5, last of the TJ’s chevre I mentioned in the previous post)
  • 2 T brown sugar
  • dash sea salt
  • fresh ground black pepper

In a large pot (dutch oven, or just a bigass covered pot), melt the butter over medium heat. Add the diced onion and carrots, and saute for about five minutes, and then add your minced garlic, and saute another five minutes, until fragrant and the vegetables are soft.

Pour in your quart of vegetable stock, and bring it to a boil, stirring the soup here and there. Once boiling, reduce the heat to low, and keep simmering for another ten minutes, still stirring here and there. Add in the pumpkin and cinnamon, stir well to combine, and bring back to a simmer, simmering another fifteen minutes.

If you have an immersion blender (seriously, those things are a godsends for recipes like this), just stick it in the pot and blend until you’ve got a nice smooth soup. If you don’t, stick it in a blender or food processor in batches, and do the same.  Keep the heat of the soup on low.

Stir in the milk/whipping cream combo, evaporated milk, goat cheese, and brown sugar, slowly, until the goat cheese and brown sugar has melted into the soup. Season with a bit of sea salt and fresh ground pepper, taste it, and then sit down for a long ass gaming marathon with your nice hearty bowl of soup.

 

Potatoes. Goat cheese. Smashed together. Really, there’s not too many other ways that this recipe can get better, full stop.

Goat Cheese Smashed Potatoes
Makes enough for several meals’ worth of sides

Ingredients

  • 3 lbs red potatoes
  • sea salt
  • .5 c milk plus .5 c heavy whipping cream
  • 6 oz soft goat cheese (used silver medal chevre from Trader Joe’s)
  • 8 T (aka 1 stick) of unsalted butter, cut into 1 T pieces and chilled
  • fresh ground black pepper

Put your potatoes in a large pot, cover with water, add .25 c sea salt. Bring the potatoes to a simmer over medium high, and then reduce the heat to medium low and cook the potatoes for between 20 to 30 minutes depending on size (I aimed for 25, went a bit longer because I was playing Overwatch and it finished in the middle of a match), until fork tender. Try to avoid the water boiling if at all possible. In the last minutes of the potatoes cooking, take your milk/whipping cream combo and bring it to a simmer over medium heat.

As soon as your potatoes are done, drain them and put them in a large bowl. Smash them gently with a wooden spoon (without completely breaking them apart – see pic 1 for what this looks like) (this is also a great way to deal with stress, just saying). Then, pour the hot milk/whipping cream combo over the potatoes, crumble in the goat cheese, add the butter, and fold it all together (see pic 2), just enough to leave pockets of goat cheese. Season with sea salt and black pepper as your taste prefers. My potatoes were probably a bit more tender than they should’ve been, so they didn’t hold together as well, but the end result was still fantastic, and highly recommended.

This one was a bit of work to put together, but honestly, it was worth it. The bread came from a one-off batch of beer bread that the people who do my sourdough at the farmer’s market came out with a few weeks ago.  The hummus and soft eggs both come from existing recipes that are linked in their listing in the ingredients.

And honestly, the rest I winged, and made a few changes to.  Either way, the resulting breakfast was utterly perfect.  If slightly long on the title; anyone with any ideas on how to shorten it, I’m all ears.

Dukkah is another new and interesting spice blend I recommend; I got mine from the Spice Sage, as no one around here does it.

Soft Eggs with Hummus, Roasted Olives, Tomatoes, and Capers, Goat Cheese, and Dukkah
Lasts appx five days of breakfast in the amts I made it

Ingredients

  • equal amounts cherry tomatoes, quartered; kalamata olives, whole; capers (mine was appx .5 c on all)
  • olive oil
  • soft goat cheese
  • Roasted Garlic Hummus
  • bread
  • soft eggs

Preheat your oven to 400, and combine your quartered cherry tomatoes, kalamata olives, and capers with olive oil in a small baking dish. Roast for 20 minutes, and remove.  Mix your goat cheese in with the roasted salad.

Take a slice of bread, and spread the hummus over it. Put a soft egg on top, splitting it so that the yolk spills over it. Sprinkle dukkah on the bread. Scoop some of the salad, and sprinkle the dukkah on that.

And then enjoy your slightly nontraditional breakfast!

This was something I ended up whipping together on a whim, as one of the goat cheesers at the Farmers Market was doing fromage blanc, and I already had honey on me. What results is a sweet, slightly goats milk tasting, spreadable cheese that works great as a breakfast. Spread it on a small red pepper baguette, or whatever sort of breakfast bread you want.

Will edit later with formatting and recipe source.

Breakfast Cheese

  • Fromage blanc (I used a small container as seen in pic 1)
  • 2 T honey
  • Whatever bread you like, to spread it on

Mix together your fromage blanc and honey, until you have a smooth spread.

Then, put on bread, and enjoy! Would also probably work well on a breakfast sandwich.

So, I had the day off today, and decided to take advantage of it by making something I’ve wanted to make for a while.  This recipe has popped up in two places lately – in its original form in the Smitten Kitchen cookbook, which is effing fantastic, and a variation over on Set the Table, which will be linked to below.  I took the variation a little further, held the scallions (as I forgot them and didn’t really want to go out and get more)and slow roasted the tomatoes for the filling, and did garlic and herbed goat cheese instead of plain old goat cheese.  

The results, as I just bit into it while I was writing this?  Effing amazing.  Make this.  Make this now.

Tomato Shortcakes with Whipped Goat Cheese
Makes enough to make 5 biscuit sandwiches, plus a little bit of dough left over

  • 2 c plus 2 T flour
  • 2 T baking powder
  • ¾ t salt
  • 5 T frozen butter (remember that trick from the strawberry biscuits recipe with the frozen butter? We’ll be doing that here again)
  • 2 c milk
  • .5 lb cherry tomatoes
  • 1 T olive oil
  • 1.5 T champagne vinegar (I had strawberry champagne vinegar on hand, so I used that)
  • salt and pepper to season
  • 3 T heavy whipping cream
  • 4 oz soft goat cheese (I used garlic and herbed)

Preheat your oven to 225 (200 for mine, you know the deal here by now), and line a baking sheet with aluminum foil.  Slice your cherry tomatoes in half, and drizzle your olive oil over them.  Roast them in your oven for… well, I actually didn’t get an exact time on how long this was, as I watched about two and a half episodes of season 2 of Once Upon a Time, and it took about fifteen minutes to make the dough for the biscuits, and I took it out after the biscuits were cut.  So, call it… two hours, ish?  They should look a little wrinkled and shriveled.  

While your tomatoes slow roast, in a large bowl, mix together your dry ingredients (flour, salt, baking powder).  Then, take your frozen butter, and the largest holes on your cheese grater, and grate your frozen butter into your dry ingredients.  The butter will get melty as you use it, especially if your kitchen is hot, but keep at it; eventually you’ll get down to a small enough chunk, and once that happens, just toss it in. The end of this should look like the first picture.  Then, mix the butter in with your fingers and distribute it evenly, so the dough looks crumbly (see picture 2).  Then, add your milk and stir until your dough is evenly wet. Turn it out onto your counter, and pat/roll until your dough’s about ¾ to an inch thick.  Use a glass and cut out ten biscuits, rolling the dough out multiple times if you have to.  When you’ve got all your biscuits cut out, take the tomatoes out of the oven, and turn it up to 425 (400).  Line your baking sheet again, and put your biscuits on.  Bake for appx 15 mins, until your biscuits are golden brown.

While your biscuits bake, combine your tomatoes, the remaining olive oil, the champagne vinegar, and the salt and pepper.  In addition, put your whipping cream in a small bowl, and beat it with mixers for about 4 minutes on low speed, until it looks like the fourth picture.  Then add your soft goat cheese, and mix on low until combined and fluffy.

When your biscuits are done, remove them from the oven and let them sit a bit, until cool enough to handle.  On one, put a spoonful of your slow roasted tomatoes, and on the other, spread some whipped goat cheese.  Sandwich together, and nom!

God bless, quick, cheap, and easy meals that make large amounts of food.  This took about a half hour tops to make, and will serve as one of my two lunch options for the next week or so.  And plus, all you really have to spend money on for this is on the can of tomatoes, and the goat cheese; odds are high you have all the rest of this in your pantry, if you stock it well.

Pasta Arrabiata with Goat Cheese
Lasts 5+ meals as main course

Ingredients

  • 6 T olive oil
  • ¾ T crushed red chiles (you can get these by ordering pizza)
  • 3 cloves garlic, chopped
  • ½ onion, chopped
  • 1 15 oz can of diced tomatoes (original recipe recommended fire roasted, I went for olive oil/garlic diced tomatoes as a can of fire roasted tomatoes goes for around $4 here, honestly, go with whatever’s cheapest for you)
  • half a package of pasta (I used half of a 16 oz package of thin spaghetti)
  • 4 oz crumbled goat cheese (I went garlic and herb flavored)

Heat your oil in a pot over medium high heat, and add your chiles.  Cook for 3 mins, and then add your onion and garlic, and cook for another 4 to 5 mins.  Add your can of tomatoes, stir to combine, and then reduce the heat to medium low, cover and cook for about 20 mins.  Stir a few times during this.

While the sauce is cooking, cook your pasta, so that it finishes at about the same time as your sauce.  Drain the pasta, and then add the finished sauce to the pot the drained pasta is in, and toss the pasta until completely covered in the sauce.  If your goat cheese is not crumbled, slice and tear and add to the pasta, tossing again to coat.  

And then, sit back, because dinner, lunch, whatever is done, in only a half hour and well under $10 spent.

Continuing the afternoon’s theme of using the oven for maximum deliciosity (yes, it’s a word), I give you these sexy things.  The smell while they were roasting is absolutely indescribable.  The combination of the juices, the herbs, the garlic, the oils and vinegars, and the inherent sexiness of roasted tomatoes and mushrooms pretty much make the perfect storm of awesome in this side.

Balsamic Roasted Mushrooms with Goat Cheese
Makes 4 side servings

Ingredients   

  • 8 oz cremini mushrooms
  • ½ lb grape (or cherry) tomatoes
  • 4 T olive oil
  • 4 T balsamic vinegar
  • 4 large cloves garlic, minced
  • pinch red pepper flakes
  • dash sea salt and black pepper
  • pinch herb of choice (I used dried oregano)
  • 3 oz goat cheese (I used garlic herb goat cheese)

Combine everything except your goat cheese in your baking dish, and heat your oven to 400 (mine’s at 375, you know the deal by now). Arrange in one layer and bake for 25 mins. You’ll know it’s done when you see juices in teh bottom of the pan, and the tomatoes will be a little wilted.  Turn off the heat, and remove the pan, and top with the goat cheese (put it on in shreds).  Put back in the oven, and let sit for five more minutes to melt the cheese.

You can eat it by itself, on top of bread, basically, any which way you want.  ^^