The weather cools down and the kitchen heats up!
Nothing like a warm bowl of homemade chicken soup to signal winter on the horizon.
And yes, my inner child chose star pasta.
Happy Fall!
Eat with all of your heart,
G
Too much of a good thing is impossible. At least when it comes to goat cheese.
I am a goat cheese fanatic, and I am always looking for new ways to incorporate this rich and flavorful cheese into my recipes. Plus, for those that are lactose intolerant, it’s an LI friendly cheese!
Now, although Pleadings & Pasta likes to create original dishes, sometimes you come across a flawless recipe that needs to be shared with everyone. This recipe is one of those.
Ms. Giada De Laurentiis is my culinary muse, and her effortless approach to cooking is embodied in this recipe for a filet mignon with balsamic reduction and goat cheese.
The tangy balsamic reduction brought me back to my epic dinner at Acqua al 2 in Florence, Italy where I had a similar dish. The goat cheese melts so beautifully and makes for a fancy, but easy meal.
Eat with all of your heart,
G
Fall is here.
With the changing leaves, and chilly temperature comes the desire for rich, flavorful dishes to usher out the light, refreshing ones of summer.
Rack of lamb has always intimidated me with its fancy presentation, and the ability to truly destroy it by over or undercooking it. However, I took up the challenge and the result was juicy, tender, and downright delectable.
Rosemary Rack of Lamb
Pleadings & Pasta 2013
1 Rack of Lamb
Olive oil
5-7 Sprigs of Rosemary
4-6 cloves of garlic
Salt and pepper to taste
1. Generously salt and pepper the rack of lamb. Crumble the rosemary sprigs and rub vigorously into the meat on both sides. Wrap the meat in plastic wrap and put in fridge for 2 hours.
2. Remove lamb from fridge and let sit at room temperature for 30 minutes, still wrapped.
3. Heat up a skillet to medium to high heat. Remove lamb from wrap, and brown the lamb on both sides (about 3-4 minutes per side). Meanwhile heat up the oven to 400 degrees.
4. Transfer the rack to a pre-heated cookie sheet wrapped in foil and place in pre-heated oven.
5. Cook for 12-15 minutes and then flip and repeat. Regularly check the lamb to determine how cooked the inside is. Some of my guests prefer their lamb more “well” whereas others like it more rare.
6. Remove and transfer to a cutting board. Slice according to the bone, and serve with mashed potatoes, asparagus, or your side of choosing!
Eat with all of your heart,
G
Pumpkin, Pleadings, & Pasta. October will be featuring all kinds of fun ways to dress up the basic ingredient of pumpkin!
Today’s feature is something I whipped up when I was craving a festive pasta alfredo. Now, a few words on alfredo. Since I eat dairy free, it’s not something I can enjoy regularly. Further, it’s usually calorie ridden, heavy, and isn’t the most authentic Italian cuisine.
Enter bechamel. For those of you that don’t know what a bechamel sauce is, it’s actually a foundational component of a lot of french cooking. Traditionally it is a roux of butter and flour cooked in milk, and infused with herbs sometimes.
I started with a bechamel-esque base (for those purists, it’s far from the original since I used almond milk and not a lot of butter), and built from there. The result was light and satisfying, yet comforting. It makes for a great addition to a cozy fall evening.
“Béchamel” Pumpkin Pasta
By Pleadings & Pasta 2013
1/2 cup almond milk
1/2 cup of pumpkin puree
2-3 oz of goat cheese
1 tablespoon of butter
1.5 tsp of flour
Several cloves of garlic
A few springs of fresh rosemary
Salt and pepper to taste
a dash of cinnamon
Pasta of your choice
1. Melt butter and whisk in flour. Add garlic cloves (crushed)
2. Heat through for 2 minutes then add almond milk and rosemary and bring to a boil
3. Once fragrant, add pumpkin puree and simmer until thickened.
4. Add goat cheese at the end, salt and pepper to taste and whisk smooth.
5. Boil pasta in salted water until al dente. Drain and add immediately into the “bechamel” pumpkin sauce.
6. Serve hot and enjoy!
Feel free to test run the recipe with other herbs too, including sage which is always a nice compliment to pumpkin.
Eat with all of your heart,
G
Sometimes the 10 year old inside of me craves a big, heaping bowl of Mac n’cheese.
It’s then that the adult in me reminds me that although satisfying in the moment, I won’t feel so good afterwards.
So, to satisfy my craving for this indulgent comfort food, I whip up a healthier and more lactose friendly version I like to call Mac and Goat Cheese.
Mac and Goat Cheese
By Pleading and Pasta 2013
2 small logs of goat cheese (one herbed and one regular)
1/4 cup of almond milk
1 lb of pasta (I like elbow macaroni but you can sub your favorite cut including whole wheat and gluten free varieties)
1 package of sweet cherry tomatoes (or some from your garden!)
1 cup of chopped fresh basil
Salt and pepper to taste
1. Chop the cherry tomatoes in half and set aside.
2. Cook the pasta in salted water until al dente.
3. Strain the pasta. Leave in colander and put the pot back on low to medium heat. Add almond milk and goat cheese. Stir until somewhat melted then add pasta, tomatoes, and basil.
4. Keep stirring until fully incorporated.
5. Serve hot and enjoy!
This dish is quick, easy, and really hits the spot. Mix it up with different flavors of goat cheese or other garnishes!
Eat with all of your heart,
G
When I think of sweet potatoes I usually imagine changing leaves outside, snuggling into a warm sweater, and gearing up for the holidays. However, this nutritious staple can be eaten year round, and when dressed up with a summer twist, it hits the spot just right!
Lime Glazed Sweet Potatoes
1 lime
3 tbsps honey
olive oil
cilantro to taste
salt/pepper
3 large sweet potatoes
This side dish pairs nicely with a light seafood dish, or is great all by itself!
Eat with all of your heart,
G
Keeping up with the trend of food I crave, and decided to learn how to make, here is a recipe for homemade baked orange chicken.
The kicker on this recipe, is that you actually forget halfway through eating it that it’s pretty good for you in comparison to its deep fried counterpart. I served this recipe on a bed of quinoa instead of rice to make it even healthier. The quinoa nicely soaked up the rich and tangy orange sauce and made for a delightful and light meal!
Baked Orange Chicken
Pleadings & Pasta 2013
4 chicken breasts, cut into cubes
Panko bread crumbs
salt and pepper
One egg, beaten
Sauce:
1/4 cup orange juice
3 tablespoons of brown sugar
1 tablespoon of soy sauce
2 tablespoons Sriracha
1 teaspoon cornstarch (or 2 teaspoons flour) to thicken the sauce.
Eat with all of your heart,
G
Pad Thai is my go-to for Asian takeout. Words cannot express how much joy a fresh batch of pad thai brings to my soul.
For many years now, I dreamed of being able to conquer the pad thai recipe. It truly has been my Everest. I would research “authentic pad thai” and get frustrated, or intimidated, and give up. To be honest, I was afraid to ruin this coveted dish I adored so much with just an “ok” version of my own doing.
However, for some strange reason I mustered up the courage, I researched endlessly, put together a combination of several recipes and added a few tweaks of my own, and finally did it. Yes, I made Pad Thai. Not only did I make it, but it tasted wonderful. Not only that, I loved it so much that I started to make it an ungodly amount of times until I got it down and could make it in my sleep. And now today, I share with you the crown jewel of my recipe box.
This recipe stands for more than just deliciousness. Nay, it stands as a reminder that you can achieve the impossible. It stands for a symbol of not being intimidated and for believing in yourself. And, when this beautiful recipe came into creation, it marked a time where I found my passion for cooking re-ignited, and inspired to push my own limits of my culinary creativity.
So with that, I present to you, kick ass pad thai!
Kick Ass Pad Thai
Pleadings & Pasta 2013
There are no words, other than YUM!
Eat with all of your heart,
G
One of my biggest guilty pleasures in life is the avocado egg roll from the Cheesecake Factory. Honestly, I could sit down and order 3 orders and eat them in one sitting. Nothing compares to that warm comforting avocado and the to die for dipping sauce.
However, a quick google search will alert you to the fact that these babies are high in calories, and at over $10 just for the appetizer, can be painful to your wallet as well.
Enter Pleadings & Pasta. Sure I wanted to create my own at home but I also wanted them to be healthier than the original. Guess what? The do it yourself recipe I whipped up will satisfy that craving immediately and it’s easy to make. Such a great way to kick start off your meal.
Avocado Eggrolls
By Pleadings & Pasta 2013
Store bought eggroll wrappers (in the fruit and vegetable section by the tofu)
Filling
Cilantro
Olive oil
1 red onion
2-3 avocados (depending on size)
Salt, pepper, and a dash of cumin
1 Lime juiced
Dipping Sauce
2/3 cup honey
1/2 lime juice
Cilantro
Spot of Sriracha (if you want a kick!)
I dare you to have just one. Spoiler alert: It’s impossible.
Eat with all of your heart,
G
For those of us with our own gardens, July means the advent of zucchini season! Before you know it your garden will be overpopulated with these bright green gems, and there are so many ways to incorporate them into your recipes.
So, in honor of zucchini season, I wanted to share one of my favorite pizza recipes adapted from a Smitten Kitchen recipe. The dough I use incorporates semolina flour which adds a nice chewiness to the dough. Serve piping hot with a side of olive oil and herbs to dip it into!
Pizza Dough
1 cup semolina flour
1 cup all-purpose white flour
1/4 tsp. sugar
2 tbsp dry yeast
dash of salt
fresh herbs chopped (optional)
Toppings
1 Yellow Squash
1 Zucchini Squash
Goat Cheese
1 Lemon
1. Dissolve yeast in 1 cup warm water. Be careful, if water is too hot it will kill the yeast. Sprinkle in the sugar afterwards to encourage the raising of the yeast. Let raise for 10 minutes.
2. Mix flours, salt, and herbs in a bowl.
3. Add the yeast and water to the dry ingredients and mix until incorporated and form into a ball. Add more flour if the dough feels too sticky. Cover with a towel and let sit for 20 minutes. After first rise, punch the dough and let rise again for another 15 minutes.*
4. Add flour to your rolling surface, and roll the dough to your desired thickness.
5. Place the dough into a pan that has been oiled with olive oil. *Note, you can do the second rise in the pan itself if you prefer a more fluffy dough.
6. Crumble goat cheese onto the dough. Layer very thin slices of the squash and zucchini on top of the goat cheese.
7. Zest the lemon on top of the pizza, sprinkle salt and pepper to taste and bake for 12-15 minutes at 400 degrees.
8. Remove when dough is a light brown color on the bottom and is nice and crispy.
Eat with all of your heart,
G