These Grand Marnier Panna Cotta hearts tick all the boxes! Super easy, no bake, make ahead, full of flavor, gluten free, light, elegant. And only 6 ingredients! What more could a busy hostess ask of a dessert? Continue reading “Grand Marnier Panna Cotta”
This is a traditional Christmas lasagna according to Chef Fabio Trabocchi. The celery root ‘bechamel’ sauce, the earthy mushrooms with prosciutto and caramelized leeks, the marsala and the combination of cheeses all add amazing layers of flavor profiles to this dish. Continue reading “Mushroom Marsala Lasagna”
I am so happy to post this recipe for Easy Dill Pickles because I made them yesterday and the brittle, yellow newspaper article from 1988 (yes…1988) was crumbling in my hands. So… apparently I have been making these pickles for 28 + years! Continue reading “Easy Dill Pickles”
This is my favourite way to eat quinoa! It makes a perfect ‘meatless Monday’ kind of meal! The quinoa takes on a nutty toasted flavour after the casserole is baked in the over. Although this combination of flavours is the one I like best you can vary the layers with other ingredients to tailor to your taste or what you have – example – try a layer of roasted peppers, or fried mushrooms and caramelized onions or replace goat cheese with ricotta, replace pesto with tomato sauce. You get the idea!
Quinoa with Garlic Goat Cheese, Sun-dried Tomatoes and PestoYum
Spray deep casserole dish with cooking spray. I used 8 1/2" X 6 1/2" X 2 1/2 inch deep.
Cook quinoa according to manufacturer's directions. Usually means put quinoa and water in a pot, bring to a boil and simmer 15 minutes. Let sit for 5 minutes before stirring.
To roast garlic, trim the head off a bulb of garlic. Do not peal cloves. Drizzle a bit of olive oil on top, wrap in foil and roast in 350 degree oven for 50-60 minutes. When bulb is cool enough to handle squeeze cloves out of the skin.
Mash roasted garlic, tsp olive oil and goat cheese together until evenly mixed and spreadable. Set aside.
For the sun-dried tomatoes, add the wine to the hot water and soak the tomatoes approx 20 minutes. Drain tomatoes after they are softened.
For the pesto I used Kirkland's Basil Pesto right out of the jar.
Layer 1/3rd of quinoa in the bottom of your casserole.
Spread the sun-dried tomatoes evenly over the quinoa base
Layer another 1/3rd of quinoa.
Spread goat cheese mixture carefully over the quinoa layer. The warmth of the quinoa will help soften the goat cheese. Be careful not to stir up the quinoa layer when spreading the cheese. If your cheese layer is a bit clumpy it is ok as long as it is evenly distributed. It will melt further in the oven.
Spread the pesto over the cheese layer.
Top with remaining quinoa and press gently to even out the entire casserole.
Heat in over at 350 degrees for approx 25 minutes
Slice and serve.
If not serving right away you can refrigerate the casserole after assembling. When reheating it will take 20-40 minutes to warm through.