Chard with Green Olives, Currants and Goat Cheese
From
Eating Well
1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped (see Note)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped pitted green olives
1/4 cup currants
1/2 cup crumbled goat cheese (2 ounces)
- Heat oil in a Dutch oven (or heavy stock pot) over medium heat.
- Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.
- Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.
- Stir in olives and currants.
- Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.
NUTRITION INFORMATION: Per serving: 97 calories; 5 g fat (2 g sat, 3 g mono); 4 mg cholesterol; 10 g carbohydrate; 4 g protein; 2 g fiber; 360 mg sodium; 504 mg potassium.
Fingerling Potatoes and Goat Cheese Fondue
From
Martha Stewart
2 pounds fingerling potatoes (30 to 40)
1 teaspoon salt
8 ounces soft goat cheese, room temperature
1 cup nonfat buttermilk
1/2 teaspoon coarsely ground black pepper
1 bunch of chives, finely chopped
3 tablespoons finely chopped fresh thyme leaves
3 tablespoons finely chopped fresh tarragon leaves
3 tablespoons finely chopped fresh flat-leaf parsley
1 chervil, for garnish
- Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil.
- Reduce to a simmer, and cook until potatoes are tender, about 15 minutes.
- Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
- Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water.
Goat Cheese Nachos
From
Everyday With Rachael Ray magazine
Two 15.5-ounce cans black beans, drained and rinsed
Juice of 1 lime, plus lime wedges for serving
1/2 white onion, finely chopped (about 1/2 cup)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
Pinch cayenne pepper
Pinch ground cumin
Salt and pepper
20 ounces soft fresh goat cheese, crumbled
1 cup heavy cream
2 bags tortilla chips (18 to 24 ounces total)
3 ripe avocados, coarsely chopped
1 pint fresh pico de gallo or salsa
1 cup chopped cilantro
- In a medium saucepan, combine the black beans, lime juice, onion, olive oil, garlic, cayenne, cumin and a pinch salt and pepper.
- Cover and warm over medium-low heat, about 5 minutes. Remove from the heat and transfer half of the mixture to a food processor; blend until smooth. Return the puree to the saucepan and stir; cover to keep warm.
- In a medium, microwaveable bowl, stir the goat cheese with the heavy cream.
it's january 19 and i still seem to be in the christmas spirit. by that, i mean that i can't seem to cook in any other color scheme than red and green. it could be the cold weather and the snow.
