Recipes of the Week

This week our theme is cheese. Mainly my favorite cheese, goat cheese. The first recipe is brought to us from my dear friend Megan via Cooking Light. It looks incredibly yummy. The second recipe is a my version of a Bon Apetit recipe.

Risotto-Style Fregula with Mushrooms, Abbamele and Goat Cheese

2 1/4 cup fat free chicken broth

1 cup water

1 tbls olive oil

8 ounces wild mushrooms

1/3 cup shallots, chopped

1 1/4 cups uncooked fregula (small, toasted semolina pasta, similar to couscous)

3/4 tsp salt

1/4 cup dry white wine

1/4 cup finely chopped fresh chives

1/4 cup goat cheese

1 tbls abbamele, divided (could also use buckwheat honey)

3 tbls chopped walnuts, toasted

Combine broth and 1 cup water in a saucepan over medium heat; bring to a simmer. Heat oil in a large skillet over medium heat. Add mushrooms; cook 5 minutes or until moisture evaporates. Add shallots; cook 4 minutes, stirring frequently. Add fregula and salt; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until liquid is nearly absorbed, stirring constantly.

Set aside 1/4 cup broth mixture; cover and keep warm. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 15 minutes total). Remove from heat.

Stir in reserved 1/4 cup broth mixture, chives, goat cheese, and 1 1/2 tsp abbamele. Sprinkle walnuts. Drizzle each serving with 1/4 tsp abbamele. Serve immediately.

Farfalle with Chicken, Sun Dried Tomatoes, Caramelized Onions and Goat Cheese

2 tbls olive oil

1 large red onion, thinly sliced

2 tbls Sherry wine vinegar

1 tsp sugar

8 ounces farfalle

1 cup dry white wine

1 cup chicken broth

1 1/2 cup julienned sun dried tomatoes

2 cups shredded cooked chicken (best if use a rotisserie chicken)

1/2 cup thinly sliced basil leaves

3 cups baby spinach

3 ounces fresh goat cheese

Heat oil in heavy large skillet over medium high heat. Add onions; sprinkle with salt and cook until beginning to brown, stirring often, about 8 minutes. Reduce heat to medium-low. Stir in vinegar and sugar; cook until onions are browned, stirring often, about 15 minutes. Transfer to bowl and set aside. Reserve skillet.

Cook pasta in large pot of salted water, until tender but still firm to bite. Drain.

Add wine to reserved skillet. Boil until reduced to 1/2 cup, 3 minutes. Add pasta, onions, broth and next 4 ingredients. Season with salt and pepper. Stir over medium heat to warm through, about 3 minutes.

Divide spinach among plates. Spoon pasta over spinach. Top with crumbled goat cheese.

CHALLENGE OF THE WEEK: Instead of vegetable oil, use olive oil (or no oil) in all your cooking. It is better for your skin and hair!