The life and times of me. Also known as: My quest to become more awesome.

Tag Archives: goat cheese

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Makes 5 burritos

Ingredients
Filling
1 cup of quinoa
2 cups of vegetable broth or water
1 bunch of kale, chopped small
1/4-1/2 cup chopped cilantro
Salt and pepper
Dressing
The juice of two limes
2 garlic cloves, pressed or chopped
3-4 T extra virgin olive oil
A dollop of honey
Salt and pepper
Black bean spread
1 can black beans
1/2 red or yellow onion, diced
1 garlic clove, pressed or chopped
1 T extra virgin olive oil
Salt and pepper
Goat cheese
5 large tortillas

Instructions
Preheat your oven to 400 degrees.

Start by rinsing your quinoa and putting in a medium pan. Add the two cups of broth or water and bring it to a boil. Once it’s boiling, reduce heat and cover. Cook it until all of the water has been absorbed, about 15-20 minutes.

While your quinoa is cooking, mix all of the dressing ingredients in a jar and shake to combine.

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Mix the chopped kale and cilantro in a large bowl and pour 2/3 of the dressing over it to marinate.

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Now put one tablespoon of olive oil in a small skillet and add the diced onion and one clove of garlic. Cook until they are translucent, not browned. Drain the can of black beans but do not rinse. Pour them into a bowl and mash them with a potato masher. Add the cooked onion and garlic and mix. Season with salt and pepper and aside.

When the quinoa is done, pour it into the kale and cilantro mixture while it is still hot, add the remaining dressing, and mix. Season with salt and pepper.

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Building your burritos
Start with a tortilla and spread the black bean mixture over about 2/3 of it (you don’t want to put it all over it because it will be a mess when you roll it up). Drop dollops of goat cheese on there to taste.

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Now put two decent sized scoops of the quinoa kale filling on.

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With the empty part of the tortilla on the top, fold in the sides of your burrito and roll it up ending with the empty part. Place in a baking dish. Do the same with the other four tortillas. When they’re all rolled up, brush them with some olive oil and bake them for 15 minutes or until they are slightly golden (this step is optional but I like the tortillas to get a little crispy). Serve with your favorite salsa and/or sour cream and guac.

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I’ve been trying to incorporate a couple of meat-free meals per week for JW and I and this one was a winner! It’s easily customizable too. If you like some heat, add some chopped jalapeño along with the onions and garlic (I didn’t do this because the salsa I had was really spicy). If you want it cheesier, add some shredded cheddar along with the goat cheese. If you want to add meat, these would be great with ground turkey or shredded chicken. The sky’s the limit! So get to cooking and let me know what you think!

**Oh yeah, hey strangers! It’s been a while! 😉


I made this quiche tonight for dinner and it turned out so well. It was super delicious and I’ll definitely be making it again.

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Ham, Asparagus, Leek, and Goat Cheese Quiche with Lemon Dill Cream

Start with a pie crust. You only need one with no top for a 9 or 10 inch pie pan. You can make your own (my favorite recipe here) or you can use a store-bought crust. Preheat your oven to 375 degrees. Poke some holes in the pie crust and bake it for 10 minutes. Let cool.

Filling:
2 leeks, only the white and very light green parts, thinly sliced
1 bunch of asparagus, woody parts removed and thinly sliced on a diagonal
1.5-2 cups of diced ham
2 tablespoons of butter
1/2 cup of crumbled goat cheese
4 eggs
1/2 cup heavy cream
1/2 cup milk
3-4 tablespoons of chopped fresh dill
Salt and pepper to taste

Sauté the asparagus, leeks, and ham in the butter until the asparagus just has a little bite and most liquid has cooked away. Pour this mixture into your precook pie crust. Sprinkle the goat cheese on top. Whisk the eggs, cream, milk, dill, and salt and pepper together and pour over the other ingredients in the pie crust. Bake for 45 minutes to an hour or until the middle of the quiche has set. While it is baking, prepare the lemon dill cream.

Lemon Dill Cream:
1/2 cup of sour cream
1 teaspoon of mustard powder
1 clove of garlic, finely chopped
1/2 teaspoon of fresh lemon zest
1 tablespoon of lemon juice
1-2 tablespoons of fresh chopped dill
Salt and pepper to taste

Mix all ingredients together in a bowl and serve over the quiche.

This quiche was delicious without the cream but I feel like the cream really pushed it over the top. This is also a really good way to use up leftover ham. Or it would even be really good as a vegetarian dish without the ham altogether.

Tips:
•Clean the leaks really well. A lot of dirt gets between the layers. I like to chop them and then clean them really thoroughly.
•Make sure to poke decent holes in your crust. Mine didn’t go all the way through do the crust puffed up. I had to tamp it back down and then some of the egg mixture went behind the crust. It still turned out but it annoyed me.
•Let it rest for 10 minutes before you try to cut it. It will fall apart otherwise.

Let me know if you try this and how it turns out! Enjoy!