May 25th, 2008
Last week, as part of my sister’s graduation weekend of celebration and fun, we also had the unfortunate but necessary duty to move her out of her apartment. So, all of last Monday, we sorted, boxed, threw out and packed the last four years of her life.
At one point, my sister asked me to go through the pantry and throw out her leftover food. I cringed at the thought but unfortunately, it didn’t make sense to ship it all back home. Well, when I opened it up to see boxes and boxes of unopened rice pilaf, couscous and pasta, there was no way that I was going to let it all go to waste. I grabbed an old Victoria Secret shopping bag and went shopping.
She even had a couple cans of Betty Crocker Rainbow Chip icing! I am definitely a baking purist but a Funfetti cupcake with Rainbow Chip icing is my favorite half-birthday treat. This past February, I discovered that you can not find Rainbow Chip icing anywhere around here. But up in Boston, my sister was squandering two whole cans! My roommates were very excited to see me come home with this loot. I somehow miraculously managed to squeeze it all into my suitcase. I also nabbed a pair of her “old” jeans and they look absolutely awesome on me!
This dish, I came up with last night when I was looking over my spoils and what was about to spoil in the fridge. I do not normally buy anything that has a flavor packet because I enjoy making my own. This couscous had real pine nuts in the flavor packet so I thought I would try it. Turned out really well for a quick dinner!
Couscous with Mushroom, Spinach, and Goat Cheese
1 box of Pine Nut of Couscous
1 tablespoon olive oil
2 cups sliced Mushrooms
2 cups Spinach
1 cup Goat Cheese
1. Prepare the Couscous as directed.
2. In a frying pan, heat the olive oil.
3. Saute the Mushrooms and Spinach. Cover with a lid for about 5 minutes to wilt the spinach.
4. Stir the cooked mushrooms and spinach into the couscous. Crumble the goat cheese into the mixture.
P.S. Next time, I think I would add some sundried tomatoes and more pine nuts to jazz up the couscous a little more.
Filed under Goat Cheese, Mushroom, Spinach | Comments (10)
March 10th, 2008
Yesterday was miserable. The time change did not affect me at first. My problem yesterday was I had no inspiration of what to cook. Nothing? Nada? It was downright depressing. How does one make a grocery list when one has no cravings? ideas? inklings? So I went to Trader Joe’s, roamed the aisles- looking, searching and hoping to stumble across something. Later that night, I found myself at home staring at my purchases waiting for the lightbulb moment. I had some bread, goat cheese, cheddar, spinach and pretty red tulips (yes, the stand next to the check out counter got me, but they were just so pretty). So I had a peanut butter-honey sandwich for dinner…boring!
Today, like many others, I spent in a tired haze. I struggled to sleep last night and woke up exhausted. Why does losing one hour always mess me up this badly? I started to think of what I could make for dinner but same problem…no ideas? Came home, grouchy and hungry, walked through the apartment building door and…ahhhh!!!! the clouds parted, the sunlight shown through, the angels started singing, the cherubs sounded the trumpets…ok, you get the point…I HAD AN IDEA!!!!
My neighbors were making something that smelled like pancakes and I was hit by a sudden craving for crepes. I made Savory Crepes with a Goat Cheese-Spinach-Ham filling. Then, in another fit of inspiration, I threw together a Cheddar-Broccoli filling. My roommate and I agree that the goat cheese filling was better. When can you ever go wrong with goat cheese? It was a delicious!
Crepes
(adapted from Betty Crocker’s New Cookbook)
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups milk
2 tablespoon butter, melted
2 large eggs
1. Mix flour, sugar, baking powder and salt in a medium bowl.
2. Stir in remaining ingredients. Beat with hand beater until smooth.
3. Lightly butter a 6 to 8 inch frying pan. Heat over medium heat until bubbly.
4. Pour about 1/4 cup batter into frying pan. Immediately rotate frying pan until thin film covers bottom.
5. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown.
6. Stack crepes, keep covered until ready to fill.
Goat Cheese-Spinach-Ham Filling
1 tablespoon butter
1 clove garlic, chopped
4 cups chopped spinach
1/2 cup goat cheese, crumbled
1 tablespoon whip cream
1 cup chopped ham
1. Heat a tablespoon of butter into another frying pan over medium heat.
2. Sauté garlic in the butter briefly and then add the spinach. Sauté until wilted.
3. Add the goat cheese and whip cream, stir until melted.
4. Add ham and heat through. Season with salt and pepper.
5. Fill crepes.
Cheddar-Broccoli Filling
1 cup broccoli, chopped
1/2 cup cheddar, shredded
1 tablespoon whip cream
1. Heat whip cream and cheddar over medium heat, until melted.
2. Stir in brocolli and heat through. Season with salt and pepper.
3. Fill crepes.
P.S. Have leftover crepes? Fill them with Nutella, jam, fresh fruit, whip cream or anything else yummy for a dessert crepes. If you want to make dessert crepes from the beginning, add 1 tablespoon sugar and 1 teaspoon vanilla to the recipe.
Filed under Goat Cheese, Spinach | Comments (9)
