*Adapted from Debbie's recipe
1 pkg. (10 oz.) wide egg noodles
1 stick butter-softened
3 oz. goat cheese
1 lb. cottage cheese
1 cup sour cream (I bet creme fraiche would be even better)
1 cup sugar
Contents of 1 vanilla bean
1/2 c currants
1/2 c apple
1/c c pear
6 eggs
Preheat oven to 375. Mix all ingredients, adding noodles last.
Pour into a dish. Bake at 375 for 1 hour (or if you have a super fast convection oven, 35 minutes)
Tuesday, April 26, 2011
Friday, April 22, 2011
Avocado Salsa
"AVOCADO SALSA
Two avocados, chopped
One-half red onion, chopped
Five Roma tomatoes, chopped (or any with no seeds)
Four ounces crumbled feta cheese (any flavor)
One quarter cup olive oil
Three tablespoons red wine vinegar Garlic cloves minced or garlic salt
Mix all together and refrigerate for at least one-half hour. Enjoy
Two avocados, chopped
One-half red onion, chopped
Five Roma tomatoes, chopped (or any with no seeds)
Four ounces crumbled feta cheese (any flavor)
One quarter cup olive oil
Three tablespoons red wine vinegar Garlic cloves minced or garlic salt
Mix all together and refrigerate for at least one-half hour. Enjoy
Sweet Potato and Yam Shepherd's Pie
Like I said...this isn't a real recipe, but here's what I remember.
Topping
1 lb sweet potato
1 lb yam
3 T butter
1/2 c parmesan cheese (shredded is better than grated)
1/2 c cream (you can omit this if you want it to be healthier)
1-2 egg (this makes it nice and fluffy, 2 eggs if you want it to be fluffier)
salt and pepper to taste
1/4 c goat cheese
paprika
Filling
5-6 cups of whatever vegetables are in season, here's what I used:
1 lb asparagus
2 medium parsnips
3 carrots
1 bunch greens (I used rainbow chard)
1 red onion
1 cup peas
seasoning to taste (I used curry powder + salt and pepper)
Directions
Topping
1. Peel and cut potatos into 1 inch chunks. Boil until soft enough to mash.
2. Mash potatoes with butter, salt, pepper, cream, cheese and egg
Filling
1. Cook vegetables in pan using your fat of choice (I used coconut oil because I think it is delicious
2. Season the vegetables with whatever sounds delicious to you. Like I said, I used curry, but cumin, cinnamon, oregano, thyme, rosemary or coriander would also be delicious.
Assembling the Pie
1. Line bottom of 9 x 12 pan with cooked vegetables.
2. Spread mashed potato mixture on top to that it covers completely. The goal is about a 1:1 ratio of potato to vegetables.
3. Sprinkle goat cheese and paprika on top to make it look extra lovely.
4. Put in oven at about 350 degrees for about 25 minutes, or until you feel too hungry to wait any longer.
Enjoy!
Topping
1 lb sweet potato
1 lb yam
3 T butter
1/2 c parmesan cheese (shredded is better than grated)
1/2 c cream (you can omit this if you want it to be healthier)
1-2 egg (this makes it nice and fluffy, 2 eggs if you want it to be fluffier)
salt and pepper to taste
1/4 c goat cheese
paprika
Filling
5-6 cups of whatever vegetables are in season, here's what I used:
1 lb asparagus
2 medium parsnips
3 carrots
1 bunch greens (I used rainbow chard)
1 red onion
1 cup peas
seasoning to taste (I used curry powder + salt and pepper)
Directions
Topping
1. Peel and cut potatos into 1 inch chunks. Boil until soft enough to mash.
2. Mash potatoes with butter, salt, pepper, cream, cheese and egg
Filling
1. Cook vegetables in pan using your fat of choice (I used coconut oil because I think it is delicious
2. Season the vegetables with whatever sounds delicious to you. Like I said, I used curry, but cumin, cinnamon, oregano, thyme, rosemary or coriander would also be delicious.
Assembling the Pie
1. Line bottom of 9 x 12 pan with cooked vegetables.
2. Spread mashed potato mixture on top to that it covers completely. The goal is about a 1:1 ratio of potato to vegetables.
3. Sprinkle goat cheese and paprika on top to make it look extra lovely.
4. Put in oven at about 350 degrees for about 25 minutes, or until you feel too hungry to wait any longer.
Enjoy!
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