Stuffed Patty Pan Squash With Bacon, Corn and Quinoa

The sun is high and the days are hot! Summer is glowing everywhere, and if your garden is anything like mine, it's hard to keep up with the goodies that are ripening on the vine. Don't have a garden? I'm sure you've noticed the abundance of new produce at your local stores and farmer's markets! I love the beautiful and delicious items to go around this time of year, and with that, the almost endless amount of recipes that can be created from the farm to table eatables.

I had planted a couple varieties of patty pan squash this year and have found them to be such a fun addition to the garden. All of a sudden I started noticing the star-like saucer shaped squash hanging around in the sunshine, and after harvesting a few, thought they could make lovely center pieces to a dinner plate or a perfect addition to a summertime potluck party.

This recipe combines ingredients that are readily available in the summer and fall months. The saltiness of the bacon combined with the sweetness of the corn is a fabulous match, and you can't go wrong when you melt a little goat cheese on top and sprinkle on a bit of fresh basil.

Stuffed Patty Pan Squash:

Total Cook and Prep Time: 1 hour
Serves 4-6

Ingredients:
4 medium to large patty pan squash
1 cup quinoa, uncooked
1/2 pound bacon
1 large ear of corn
1 large onion
2 oz chevre goat cheese
1 cup shredded white cheddar cheese
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Several teaspoons of olive oil
Basil for garnish


Begin by preheating your oven to 400 degrees. Start cooking the quinoa by adding one cup dried quinoa to two cups water. Cover and place onto stove top on a medium-high heat. One it starts boiling, reduce to low heat and simmer for about 20 minutes until fully cooked.

Once the quinoa is on the stove, cut the patty pans in half lengthwise. Take a spoon and scrape out the seeded center, but don't throw it away! Put the contents into a small bowl and set aside for later to add to the filling.

Slice of a little bit off the bottom of the squash so that they can sit flat once the filling has been added. Rub them down with olive oil, place face down onto a baking dish, and bake in the oven for about ten minutes. Remove and allow to cool.

Next, cook the bacon to your preferred consistency and chop the onion while the bacon is frying.

When the bacon is fully cooked, transfer it to a plate covered with paper towel. Once cooled, chop into small bits. Add the onions to the bacon grease and cook for about three minutes. Mix in the squash seed filling that was set aside and continue cooking for about five more minutes until the ingredients have caramelized. Stir occasionally.

Peel the ear of corn and remove the hairs. Using a sharp knife, slice off the kernels from the cob.

In a large mixing bowl, combine the cooked quinoa, chopped bacon, sauteed onion and squash, corn, salt and pepper. Using a large spoon, fill the patty pans with the quinoa mixture to create large mounds in the center. Top with chevre and grated cheddar. Return to the oven and bake until the cheese is melted and slightly browned.

Serve with chopped basil on top, and if you're feeling fancy, add a drizzle of some balsamic glaze.

Enjoy!

Homemade Goat Cheese

A good friend of mine recently gave me several gallons of fresh goat milk straight from her farm. Now, if you have been keeping up with my previous posts you will know that I love goat products and am a huge advocate of incorporating them into your diet. I was excited because this milk was local, raw, organic, and was particularly pungent smelling. My mind immediately went into goat cheese mode and there it stayed for the rest of the afternoon.

The recipe that I am sharing with fun, easy, and results in an absolutely fabulous cheese. Of course, if you can’t find any locally produced, raw goat milk then it is perfectly fine to buy pasteurized milk from the store. If goat products aren't your thing then cow or sheep milk will work just the same, just make sure it has full fat content. As I have mentioned before, goat milk can be a great alternative to cow milk. It has a far lower lactose level making it easier to digest for most people. It is also a great source of protein and calcium.

Homemade Goat Cheese:

Prep and Cook Time: 2 hours

Tools and Ingredients:

1 gallon goat milk

Salt to taste

1/4 cup lemon juice

Large cooking pot

Several layers of cheesecloth

Strainer

2 large bowls

Food processor (optional)

Candy thermometer (optional)

Pour the gallon of milk into the large pot and heat over a medium flame.

Allow the milk to heat to about 180-185 degrees. If you don't have a thermometer handy, you can just let the milk cook until little white bubbles start to form and the top becomes frothy (this is the point right before the milk starts to boil).

Once the milk has reached this point, stir in the lemon juice and let stand for about five minutes. The milk will begin to curdle and become a bit thicker on the top.

Place two layers of cheese cloth over your strainer and set into one of your bowls. Carefully pour the contents of you pot into the strainer. Once you have emptied the pot, you should be left with two items- the curds in your strainer and the whey in the bowl.

Don't throw out the whey! You can keep it and use it after you have made your cheese. Here is a link to a website with lots of ideas for the leftover whey: http://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html

Take your curds in the cheesecloth and tie off the section into a ball, leaving a bit of free cloth at the top to hang. Let this bundle hang over a bowl and drip out the remaining whey drops for about 1- 1 1/2 hours. You can set this up in your sink, counter top, or any convenient place in your home. 

After about an hour, remove the cheesecloth bundle and open it's contents. You will be left with a ball of soft, crumbly cheese similar to queso fresco. Turn into a bowl and mix in some salt to taste. You can get creative with the flavor of your goat cheese by adding your favorite herbs and spices.

If you prefer crumbly cheese, then your adventure with the goat milk will end here. However, if you want a cheese with a creamy consistency,  put the cheese into a food processor and blend until creamy.

Eat liberally on bread, salad, fruit, or whatever your palate desires!

Honey and Cinnamon Chevre Cheesecake w/ Almond Vanilla Crust

Since Valentines Day is right around the corner I've decided to go a little sweet on all of you. Even if you don't have a "sweetheart" this year you can share this recipe with your friends and family who will, after trying this delectable cheesecake, sing your praises until next February. In my opinion, a recipe like this  should used for a special occasion due to the fact that it is a fairly rich dessert. However, life needs some indulgences from time to time and this cheesecake is sure to hit the spot! .

My goal was to create dessert that most people can enjoy even if they have some dietary restrictions. This cheesecake is gluten free and has goat cheese and goat yogurt so that it's easier for your body to digest due to the lower lactose content. It's sweetened with honey instead of sugar so that you won't have such a large spike in your blood sugar levels. The ingredients are simple and delicious! The crust contains crushed almonds making a nice contrast to the creamy filling. It is sweet and slightly tart with a hints of vanilla and cinnamon leaving a truly divine flavor on your palate.

Cook and prep time: 1 1/2 hours
Chill time: 6 hours
Makes one 9" cheesecake

Preheat oven to 325 degrees

Crust:
1 cup almonds
1 cup gluten free flour:  I like to use Bob's Red Mill all purpose gluten free mix because of it's coarser texture and earthy flavor, but any gluten free flour will do.
1/4 cup butter, cubed cold
1 tablespoon vanilla
2 tablespoons honey

Filling:
1 1/2 cup chevre goat cheese
1 1/2 cup plain goat yogurt
4 eggs
1/2 cup honey
1 tablespoon vanilla
1 teaspoon cinnamon

Begin by putting the almonds, flour, butter, vanilla and honey into your food processor or blender. Mix until all ingredients are thoroughly chopped together making an almost dough like consistency. Since the honey and butter can sometimes stick to the edges,take time to stop the appliance to scrape the sides and then continue to blend the ingredients.
Once you have finished, scoop the contents into your cheesecake pan. Spread evenly on the bottom of the dish and press down to firmly pack the mixture, using a small flat bottomed glass if needed.

Next, clean and wipe out your food processor so that it's ready to make the filling. Put in the goat cheese, goat yogurt, eggs, honey, vanilla, and cinnamon. Blend until mixture is completely smooth. Pour the filling over the packed crust. Place cheesecake pan onto a cookie sheet and bake in a 325 degree oven for 45 minutes to 1 hour. The Cheesecake is done once the filling is slightly browned the edges and center and firm to the touch.
Allow to completely cool on the stove top and then move to the refrigerator to let it set for several hours. Cheesecakes have a much more desirable texture when they are cold and fully set. You can garnish each slice with a drizzle of yogurt and a sprinkle of cinnamon.
Enjoy!

Goat Cheese Frittata w/ Fennel, Leeks, Beets, and Garlic

Breakfast is by far my favorite meal because it really sets the pace for the rest of my day. If my morning is kicked off with plenty of veggies and protein I feel like I can do anything.
I wasn't a morning person for the longest time until I got into a routine of eating breakfast. I realized that the only thing standing in my way of a productive morning, free from the groggy haze that lingers over most of us in the early hours of the day is to eat a warm, delicious meal!
Breakfast time has helped stabilize my metabolism and gives me energy that I've never had before. I find that it's extremely important to eat foods that aren't full of refined sugars, like many breakfast cereals and pastries often have. These foods will spike your blood sugar dramatically giving you a quick wake up, but will soon fade and leave you with a foggy feeling in no time. If you want to feel great in the morning, take a little extra time for yourself and eat breakfast!
 Many people tell me that they don't have an appetite in the morning and wait until it's way past noon to even begin to think about eating. If you are someone who feels the same, my advice is to start with small meals and work your way up. Once your body gets used to having a real meal in the morning as opposed to 3 cups of coffee and a power bar, it will crave more nutrients upon waking and you will soon be in full breakfast swing!

A frittata is an excellent choice to make for a delicious breakfast. It is a baked egg dish with various ingredients used as filling. It is very similar to a quiche only without the crust. The recipe below is easy and can last you several days if you double the ingredients. Any left overs can be reheated for the next morning, and a slice of frittata is also great cold if you are on the go. All of the vegetables I've used are abundantly grown in the winter and make for an outstanding flavor combination! Make it on the weekend or your days off when you have a bit more time to devote to your frittata, as the beets can take up to an hour to boil until tender.


Prep and cook time: 1 hour 30 minutes
Serves 2-4

Ingredients:

• 1 medium or 2 small beets, any type or color is fine
• 1 small-medium fennel bulb
• 1 small-medium leek
• 3 garlic cloves, minced
• 2 oz. chevre goat cheese
• 6 eggs
• 1/4 cup goat milk (or any milk or cream that you desire)
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• Plain yogurt, black pepper, paprika, and fennel tops for garnish

Preheat your oven to 375 degrees.

Place your beet in a small pot and cover with water. Bring to a boil and cook for 45 minutes to an hour or until soft enough to easily stick a fork in.

While waiting for the beet to cook, cut the fennel bulb width-wise and coarsely chop. Leave the tops for garnish. 

Do the same with the leek but slice the entire leek, green parts and all. Make sure you rinse it thoroughly because dirt can often get stuck in between the leaves at the top. Many people only use the white part of this vegetable, but the green part is just as edible and brings a nice color to the dish.

Add one tablespoon olive oil to a medium pan and saute the fennel and leek over medium heat, about 5 minutes.

Once the beet is fully cooked, remove from stove top and place it in a bowl. Transfer to the sink and run cold water over the beet while you remove the skin. Skin will easily slip off by rubbing your fingers over the beet, leaving you with a more colorful and tasty layer underneath.

Once the skin is removed, cut the been into thin, one inch slices.

Take your baking pan and grease with one tablespoon olive oil. I like to use a cast iron skillet, but any medium baking dish that you have available will work just fine. Layer in the sauteed fennel and leeks, sliced beets and minced garlic. Crumble the goat cheese on top.

Crack eggs into a separate bowl. Add goat milk and salt. Whisk until thoroughly mixed together. 

Pour the egg mixture over the ingredients in the baking dish.

Place into your preheated oven and bake at 375 degrees for about 25 minutes. Frittata is done once the egg mixture is firm and slightly browned on top.

Garnish with plain yogurt, fennel tops, black pepper and paprika. Serve immediately.