Monday, December 14, 2009

Pasta with Fresh Thyme, Garlic & Goat Cheese

Garlic? Check! Thyme? Amazing! Goat Cheese? Irresistable! Put it all together and you've got a whole lot of Awesome!!! This recipe is so simple and so tasty, you may never make spaghetti and marinara again:) Serve this with some greens and crusty bread and you'll be a happy camper.

Serves 2


  • 1 package fresh pasta (fettucini or linguini)
  • 6 cloves of garlic
  • 4 sprigs fresh thyme - leaves picked
  • A good handful of goat cheese
  • 2 Tbls olive oil

  1. Cook the garlic cloves unpealed in a good sized skillet, turning every so often, for 15 minutes (this is making roasted garlic without turning the oven on!)
  2. Put some salted water on to boil while you cook the garlic
  3. When the garlic's done, peel it
  4. Put the pasta in and cook al dente
  5. Drain the pasta and toss it in the skillet with the garlic, thyme, goat cheese and olive oil. Mix it up good, bashing up the soft garlic a bit and getting it all mixed together
  6. Enjoy!

Tuesday, December 8, 2009

Easy Goulash (Think Fancy Beef-a-Roni)

I made this last night and it was super easy and super tasty! It may be a little salty (how I like it:), but you can ditch the salt included in the recipe and it should still come out great!

Serves 6


  • 1 lb lean ground beef
  • 1/2 lb ground turkey
  • 1 large onion - chopped
  • 1.5 cups water
  • 1 (15 oz) can tomato sauce
  • 1 (15 oz) can diced tomato
  • 2 cloves garlic - minced
  • 1 Tbls Italian Seasoning
  • 2 bay leaves
  • 4 teaspoons soy sauce
  • Pinch of Salt & Pepper
  • 1.5 teaspoons seasoning salt
  • 1 cup dried macaroni (I like whole wheat)

  1. Brown the beef and turkey over medium high heat in a Dutch Oven or heavy saucepan. Break it up into crumbles while it cooks

  2. Throw in the onions and saute until about 5 minutes

  3. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, salt & pepper, and seasoned salt. Stir well

  4. Place a lid on the pot and allow this to cook for 20 to 25 minutes

  5. Add the elbow macaroni and stir it up, put the lid back on and simmer for about 20 minutes

  6. Turn off the heat, pull out the bay leaves and allow it to sit about 30 minutes