Tag Archives: cheese

Cilantro Jack Biscuits

25 Feb

photo_1[1]With great love, I woke up at (ugh) 7am on Sunday morning, ran downstairs and made my honeybear some tasty breakfast biscuits. I can never, ever sleep late on a Sunday morning, and even though we went to bed super late (1am) after cleaning up from our excellently fun dinner party, I still woke up with my awful body clock ringing.

But the biscuits were tasty with butter on top.


  • 1 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/2 stick butter (cold!)
  • 4 tbsp fat free greek yogurt
  • 1/4 c almond milk (or whatever milk you’ve got)
  • 1/2 c monterey jack (or whatever cheese), grated
  • 1/2 c fresh cilantro, just the leaves


  • Preheat to 350.
  • Whisk together flour, baking powder, salt, and sugar. Cut butter, and using a fork mix the cold butter in (don’t use your hands) until pea-sized flour-butter bits remain.
  • Stir in yogurt and milk. Finally stir in cheese and cilantro. Don’t over mix.
  • Flour a surface and roll the dough out onto the surface. Use a glass/cup or other shape to cut your biscuits. Mine was rolled to about 1/2 inch thickness and made 8 biscuits, though these were on the thin side. If you want them thicker, roll thicker!
  • Bake for ~15-20 min, or until golden on the outside. Enjoy!



Rough Night Zucchini Pizzette

27 Jun

Last night. It was only Tuesday night, but working until after 8 stinks (since I’m usually in by 7am). By the time I got home, it was past 8:30 and I knew there was no way I was going to get a workout in. So instead, I decided to make a quick dinner and hit the hay early!

We had some 7 large zucchini squashes leftover from our over-enthusiastic trip to the farmer’s market on Saturday. We really needed to make some headway there. And with the inspiration from the previous night’s eggplant pizzettes, I embarked on a brave new voyage: zucchini pizzettes! This was amazingly easy, quite filling (even had leftovers for lunch today).

This is literally a 12-minute meal, and instead of using fancy (read also, caloric) French baguettes for the pizza bread, you just use zucchini!


  • 2 medium/large zucchini squashes, with the ends cut off
  • about 6 tbsp jarred tomato sauce
  • 1/2 c grated mozzarella cheese


  • Preheat to 400. Cut zucchini into strips about a half-inch thick each.
  • Place zucchini strips on a greased baking sheet or silpat. Cover with tomato sauce and sprinkle with cheese.
  • Bake for about 10 minutes, or until the cheese looks crispy and bubbly.

Easy Eggplant Pizzettes

26 Jun

We had picked up another beautiful eggplant from the farmer’s market on Sat, and were quite lacking in time last night. We had both gotten home a little after 8:30, and by the time we had gotten in a quick workout it was already 9:30. It was a night for something quick and easy…


  • 1 medium eggplant
  • 1 clove garlic, chopped
  • 2 tbsp olive oil
  • 2 medium tomatoes (we used some tasty heirloom variety, also from the farmer’s market)
  • 1/2 c grated mozzarella cheese or feta


  • Cut eggplant into thin rounds– about a half-inch thick each. Let sit on cookie rack and sprinkle with salt. Let sit for ~30 min. (this is when we went to work out!) Salting the eggplant gets the bitterness out.
  • Once you return, preheat the oven to 400. Place the chopped garlic and olive oil in a small bowl and stir together. Brush the garlic oil on the eggplant– both sides, and then place the eggplant on a greased baking sheet or silpat. Place in the oven for ~10 minutes. Flip the eggplant, and rebrush with garlic oil, and bake for another ~10 minutes.
  • Cut tomatoes into very thin slices and place them over the eggplant. Cover in cheese, and bake for another 5-10 minutes, or until the cheese looks crispy.

Easiest Goat Cheese Tomato Soup

20 Apr

I really needed something to calm my stomach, and get me back in working order. Rafe left on Thurs to go visit his parents in SC, and I was solo for the weekend (read also, “hadn’t gone to the grocery since he left”)… But I did have a bunch of random ingredients that go into tomato soup! I also managed to have honey goat cheese on hand, which was basically like crack to me. You could also add some pasta into the soup as well, to make it more of a tomato noodle soup. Basically, this soup was the easiest thing I’ve made recently.


  • 2 tbsp olive oil
  • 1 onion, diced
  • 1 clove of garlic
  • 1 can (28 oz) whole San Marzano tomatoes (the can I used had basil in it as well)
  • pinch sugar
  • 1.5 c chicken stock
  • salt and pepper to taste
  • 1 tsp dry Italian herbs (or use fresh if you have em)
  • 3/4 c whole milk (2% or skim would probably work as well)
  • heavenly goat cheese (honey chevre was a plus)
  • Heat olive oil in pot over medium heat. Once warm, add onions and saute until glassy. Add garlic and cook until fragrant.
  • Add tomatoes, sugar, stock, and spices. Cook for ~15 min.
  • Blend soup (in batches if you need to) in a blender on medium so that the onion bits get smoother. Transfer back to pot on low heat. Add milk and stir.
  • When serving, add a spoon of goat cheese into the bowl, so that the taste of the goat cheese is distinctive as you eat it.

(This recipe was adapted from here.)


Cauliflower Mac & Cheese

20 Mar

OK, so sue me. This recipe is from a little while ago. I’ve been busy! Basically, I love cauliflower and its ability to transform to suit any texture and flavor bent.



  • one big head of cauliflower, cut into bitty pieces (about an inch in length, but whatever you prefer)
  • 1 lb pasta, any shape
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1/4 tsp nutmeg
  • salt and pepper to taste
  • 1 c chicken stock (low sodium)
  • 1 1/2 c non-fat milk
  • 1 tbsp corn starch
  • 1 tbsp cold water
  • 1 1/4 c grated cheese (any kind)
  • 1/4 c bread crumbs


  • Blanch the cauliflower (toss the little pieces into a pot of already boiling salted water. pull out after ~3-4 min with a strainer). Use the same water to cook the pasta according to directions, pulling it out a little al dente.
  • Sautee the onion with olive oil in a large, deep pan until glassy. Add the nutmeg and spices. Once all mingled, add in chicken stock, whisk. Add in skim milk, whisk.
  • Combine the corn starch and cold water together, and then add to fry pan mixture, whisking (almost frantically). This will thicken up the mixture. Finally, add 1 c of the cheese and turn heat to med or med-low to allow cheese to melt without burning.
  • Preheat oven to 350. Toss cauliflower and pasta together in a large glass dish. Pour the sauce over all of it. Use remaining cheese to garnish on top– same with breadcrumbs (this will give it a tasty crust). Bake for ~10 min, and then amp up to broiler for 2 min to crisp up. Serve hot!

Pear and Gonzongola Flatbread Pizza

5 Feb

Basically, this is my go-to pizza recipe for girls’ night at my house. Love love love.

Dough Ingredients

  • 3/4 c warm water (let the faucet run on hot for a few seconds first)
  • 1/2 tsp honey
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 1/4 c flour
  • generous 1/4 c whole wheat flour
  • 1 1/4 tsp yeast

Dough Instructions

  • Throw everything in the order in which I’ve listed it into your bread maker. This will make a “small” (1 lb) ball of dough.


  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1-2 regularly ripe pears– sliced into thin slivers
  • 4 tbsp gorgonzola (or blue cheese)
  • 1/2 c grated mozzarella cheese
  • Honey


  • Preheat oven to 400
  • Once you’ve got your dough ready, roll it out (I use an empty wine bottle to roll it out instead of a rolling pin!) in your shape of choice. I go square every time, since it’s easier to cut after the fact
  • With the back of a spoon, lay the olive oil onto the top of the dough, coating it very lightly. Salt and pepper to taste.
  • Lay your pear slices down. Then toss gorgonzola on. Finally top with mozzarella.
  • Bake for ~10 min or until bubbling and crisp.
  • After you take it out of the oven, drizzle some honey on top before eating for some sweet and savory (gorgonzola and honey) contrast flavors. Try to share with your friends.

Broccoli Quinoa Casserole

6 Nov

Mmmmm, casseroles. They are so very domestic and 1950s. My good friend Debbie got us a huge awesome souffle dish off our wedding registry and we used it for the first time tonight! Psyched. This is going to be lunch tomorrow also…



  • Can of cream of broccoli soup
  • 1 tbsp mayo
  • 1 egg
  • splash of 2% or skim milk
  • 2 cups broccoli, lightly steamed or blanched
  • 2 cups pre-cooked quinoa (we used red quinoa for color)
  • 1 cup grated cheese (colby jack, cheddar)
  • sprinkle of grated parmesan
  • Pre-cook the quinoa. Meanwhile, steam or blanch the broccoli
  • Mix the cream of broccoli soup with mayo, egg, and milk in a large bowl. Mix in the broccoli, quinoa, and cheese. Throw into a large baking dish or souffle dish and toss the parmesan on top.
  • Bake at 350 for 20 min or until slightly crisp. Turn to 425 to brown the cheese.
MMMMMMM. So simple, healthy (egg, brocc and quinoa! only the cheese is marginal), and delicious.

Sweet Potato Spaetzle

30 Oct

In the same vein as Squash Fever, sweet potato screams, “It’s fall, motherfucker!”

Sweet Potato Spaetzle, adapted from National Nosh

1 large sweet potato, roasted and peeled

dash sugar and salt

1/3 cup water

1/2 tbsp olive oil

dash each nutmeg, cinnamon, cloves

1 1/2 cups flour

salt and pepper to taste

1 egg

1 tbsp oil

1/2 cup grated parmesan or other cheese


Roast sweet potato, let cool, peel and take the good stuff out!

With an electric mixer, combine the mashed sweet potato with water and 1 tbsp oil, then add the flour, a little at a time, plus salt and pepper. Once flour is mixed in, add the egg, beat a little more, then refrigerate for 10 minutes.

Put a pot of salted boiling water on to boil. Use a spaetzle maker or colander to drop in the doughy bits. When the noodles float, they’re done. Toss with olive oil and top with a bit more parmesan or other cheese. Really, any cheese will do, and the cheesier the better.