Cooking with Organic Goat Cheese
Baked Goat Cheese with Arugala Salad & Tomato Dressing
1/2 cup Kalamata olives for garnish
3 bunches of arugala
1/2 cup of ricotta cheese
1 jar of Coonridge Organic Goat Cheese
1 large sprig of dill, chopped
1/2 cup pecans, finely chopped
1/2 cup fresh bread crumbs (whole wheat best)
For Dressing:
1/2 cup DREW'S peppercorn & garlic dressing
1/2 cup fresh tomato sauce
Dash of balsamic vinegar
Blend dressing ingredients together until smooth. You can add some fresh herbs as well. This will perk up the flavor. This dish is great for an appetizer, and also great served with some roasted heads of garlic.Mix the goat cheese and ricotta cheese together with the dill until smoothMix the pecans and breadcrumbs together in a shallow pan and drop dollops (2 to 3 T.) of the cheese mixture on top with a spoon. Sprinkle the crumbs on top of that and gently roll into ballsPreheat oven to 400F. and bake the cheese on a lightly oiled sheetpan. To serve toss the arugala with a couple of T. of the dressing and, using a spatula, place a piece of the goat cheese on top of that. Garnish with some breadcrumbs and olives. Ready!!! Enjoy. Serves 4
Three Bean Dip Extravaganza
1/2 cup cooked black beans
1/2 cup cooked anasazi beans
1/2 cup cooked pinto beans
(all of these beans should be Organic)
6 cloves of roasted garlic
1/2 yellow onion sautéed until soft
1/2 tsp cumin, 1 jar 505 salsa
1 chipotle pepper
1 tsp sea salt
1 bunch chopped cilantro
1 jar Coonridge Organic Goat Cheese
1/2 lb. Canadian cheddar, grated
3 rip tomatoes, chopped
Well, here's the scoop, I actually cooked the beans altogether, with a couple cloves of garlic and the chipotle pepper, until soft.When these were cooked I drained some of the water off and mashed them with the cumin, sea salt, black pepper, cooked onion, and roasted garlic.Let them cool and start layering. On a nice platter or dish start with your beans, then top with the goat cheese, tomatoes, salsa, cheese and finally the cilantro.Serve with chips and crispy veggies.Enjoy! This will serve at least 8-10 people. YUM!Fresh Corn and Polenta
2 cups of dried polenta
5 cups of filtered water
1 tsp of sea salt
1/4 cup of sun dried tomatoes, finely
chopped after being reconstituted
4 ears of corn removed from the cob
1 bunch of basil
chiffonade (sliced)
4 T olive oil
Serve with Coonridge Organic Goat Cheese. This is very simple. As you bring the water to a boil add the sea salt. When the water is boiling lower it to a simmer and add the polenta.Stir with a whip to make sure that this is well mixed so that the polenta gets completely distributed and cooked evenly.This will most likely take a good 1/2 hour. Continue stirring the polenta. While it is cooking get your tomatoes, corn and basil ready and add them.Now let this cook. Take a bit out of the pan and let it cool a minute or two. Taste it. It should be a bit loose, a bit creamy, and quite tasty. At this point you can serve it in a bowl or you can pour it into a greased cookie sheet to cool. It will be ready to grill or bake on another occaision.Delicious and simple, you can serve it with vegetables and Coonridge Organic Goat Cheese.Now enjoy this recipe which serves 6 to 8 people.Crisp Wild Rice Griddlecakes
1/2 cup wild rice
2 cups water
1 large egg
1/3 cup chopped fresh chives
2 T. oil
Top with Coonridge Organic Goat Cheese Rinse rice in cold water. In saucepan bring 2 cups of water to a boil and stir in rice. Simmer uncovered until tender but grains are not open, about 40 minutes. Drain and rinse under cold water and transfer to a bowl.Lightly beat egg and stir into rice with chives and salt and pepper to taste.Heat 1 T. oil in non-stick skillet. Drop heaping teaspoons of rice mixture into skillet flattening griddlecakes slightly with spatula. Cook until golden brown, about 1 1/2 minutes on each side.Drain on paper towels and season with salt and pepper. Top with Coonridge Organic Goat Cheese.Black Bean and Fresh Corn Enchiladas
5 ears of corn, cut off the cob
1 lb. firm tofu, crumbled
1 bunch of cilantro, chopped
4 T. canola oil
1/2 cup red chile powder
6 large cloves of garlic, chopped
1 T. cumin
6 small zuckinni, sliced
1 dozen blue corn tortillas
1 tsp. sea salt
1 T. chile pequin
1 jar of Coonridge Organic Goat Cheese
1/2 cup rice or wheat flour
2 cups black beans, cooked Preheat your oven to 350F. Make your red dhile auce by heating the canola oil and adding the cumin, red chile powder, garlic and sea salt. Let this cook for a couple of minutes. Then add the four and mix as a roux. This is to thicken the sauce. Now after another minute or so you can add approximately 1 quart of clean water and stir well. Use a whip to make sure this mixture is smooth. Let this cook on a medium heat for approximately 5 minutes.Steam or roast the zuchinni. It does not need to be completely cooked. When done add, in a medium sized bowl, the zuchinni, corn, tofu, cilantro, goat cheese, sea salt, black beans, and chile pequin. Mix well. Now you are ready to put this dish together.Start with a 13x9 inch roasting pan and lightly grease it. Add about 1 cup of the red chile sauce. Then layer 6 blue corn tortillas in the pan and top with the corn mixture. Top with the remaining blue corn tortillas and top those with about 2 cups of chile sauce. Any sauce you have left over you can use when serving this dish.Bake this now in the oven for 45 minutes. Let cool for 5-10 minutes and serve. Yummy ready to eat! Perfect with a salad-lots of avocados and radishes. This serves 6 to 8 people. Enjoy!!!Baked Apricots with Goat Cheese and Pistachios
12 ripe apricots cut in half
1 jar Coonridge Organic Black Peppercorn Goat Cheese
1/2 cup of toasted pistachios chopped (not fine)
1/4 cup pecans toasted and chopped
1/4 cup of honey (you pick what kind to use)
dash nutmeg
juice from 2 lemons and 1 orange First thing to do is preheat your oven to 400F., as this is a simple process once you have your nuts and apricots ready.Next place the apricots pit side up in a pie plate and pour the lemon/orange over them. Then you actually just layer this dish.Next drizzle on the honey. Then put the cheese on equally over the apricots and then sprinkle on the nuts and the dash o' nutmeg.Now bake this dish for 20-30 minutes and remove it from the oven. It is your choice if you want it hot or warm.I think that it would be great to serve it with some cherries or raspberries for color and they certainly will compliment the dish. Enjoy.Depending on how hungry your folks are this is good for 3-4 people for dessert. Maybe serve it with a nice dessert wine. Scrumptious, enjoy.
When it reaches it's optimum speed, the passwaord is generated. Then the gates to the Universe are unlocked and you will travel through the portal and view your documents. Keep in mind that while you are gone for hours, we will have no record of you ever leaving to check your email. No film, no tape, just you and your stories of how you went to this other world and read your email. Meanwhile some body will be keeping tabs on it. He will help you read your email again when you break your password generator. He will have already built another for you in some where in Mexico.
Late at night the boss then proceeded to sneak in and wire leads to the LEDs in order to monitor the voltage being passed through. Numerous differenent results were gained from this method.
Might I suggest Windows 98? You can play partial mpegs as they down load. Naturally, it will slow your system a bit but since you should be running it on a pIV 1G with boat loads of ram and the fat32 filesystem is so fast and stable, you should have no problems. Enjoy! Heck, one can even run multiple downloads and watch them all with windows 98. My question is wheteher or not that can be done with '95, becasue I feel so Redmond.
Slashdot Mirror
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Right here!
ah! double tea bags to you! enjoy.
1] remove seeds and stems
2] roll in to cigarette form
3] hold to tungsten bulb and light
4] eat 4" x 4" pan of brownies.
Nor the "X-Doll".
The Japanese Pies are better than Microsft Pies, I'm sure.
TTTTTTTTTTTD
_))
Why, yes, it does. Fast T n' A r00lz.
I have a new trackball mouse. Neat-o.
I have a boner!
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For me to p00p 0n!
This Here's Yugo Nominees Chosen
Yeah, like Konqueror or some thing kEwl like that.
Oh yeah, well, first reply to first post, homie! Get it in you.
Cooking with Organic Goat Cheese Baked Goat Cheese with Arugala Salad & Tomato Dressing 1/2 cup Kalamata olives for garnish 3 bunches of arugala 1/2 cup of ricotta cheese 1 jar of Coonridge Organic Goat Cheese 1 large sprig of dill, chopped 1/2 cup pecans, finely chopped 1/2 cup fresh bread crumbs (whole wheat best) For Dressing: 1/2 cup DREW'S peppercorn & garlic dressing 1/2 cup fresh tomato sauce Dash of balsamic vinegar Blend dressing ingredients together until smooth. You can add some fresh herbs as well. This will perk up the flavor. This dish is great for an appetizer, and also great served with some roasted heads of garlic.Mix the goat cheese and ricotta cheese together with the dill until smoothMix the pecans and breadcrumbs together in a shallow pan and drop dollops (2 to 3 T.) of the cheese mixture on top with a spoon. Sprinkle the crumbs on top of that and gently roll into ballsPreheat oven to 400F. and bake the cheese on a lightly oiled sheetpan. To serve toss the arugala with a couple of T. of the dressing and, using a spatula, place a piece of the goat cheese on top of that. Garnish with some breadcrumbs and olives. Ready!!! Enjoy. Serves 4 Three Bean Dip Extravaganza 1/2 cup cooked black beans 1/2 cup cooked anasazi beans 1/2 cup cooked pinto beans (all of these beans should be Organic) 6 cloves of roasted garlic 1/2 yellow onion sautéed until soft 1/2 tsp cumin, 1 jar 505 salsa 1 chipotle pepper 1 tsp sea salt 1 bunch chopped cilantro 1 jar Coonridge Organic Goat Cheese 1/2 lb. Canadian cheddar, grated 3 rip tomatoes, chopped Well, here's the scoop, I actually cooked the beans altogether, with a couple cloves of garlic and the chipotle pepper, until soft.When these were cooked I drained some of the water off and mashed them with the cumin, sea salt, black pepper, cooked onion, and roasted garlic.Let them cool and start layering. On a nice platter or dish start with your beans, then top with the goat cheese, tomatoes, salsa, cheese and finally the cilantro.Serve with chips and crispy veggies.Enjoy! This will serve at least 8-10 people. YUM!Fresh Corn and Polenta 2 cups of dried polenta 5 cups of filtered water 1 tsp of sea salt 1/4 cup of sun dried tomatoes, finely chopped after being reconstituted 4 ears of corn removed from the cob 1 bunch of basil chiffonade (sliced) 4 T olive oil Serve with Coonridge Organic Goat Cheese. This is very simple. As you bring the water to a boil add the sea salt. When the water is boiling lower it to a simmer and add the polenta.Stir with a whip to make sure that this is well mixed so that the polenta gets completely distributed and cooked evenly.This will most likely take a good 1/2 hour. Continue stirring the polenta. While it is cooking get your tomatoes, corn and basil ready and add them.Now let this cook. Take a bit out of the pan and let it cool a minute or two. Taste it. It should be a bit loose, a bit creamy, and quite tasty. At this point you can serve it in a bowl or you can pour it into a greased cookie sheet to cool. It will be ready to grill or bake on another occaision.Delicious and simple, you can serve it with vegetables and Coonridge Organic Goat Cheese.Now enjoy this recipe which serves 6 to 8 people.Crisp Wild Rice Griddlecakes 1/2 cup wild rice 2 cups water 1 large egg 1/3 cup chopped fresh chives 2 T. oil Top with Coonridge Organic Goat Cheese Rinse rice in cold water. In saucepan bring 2 cups of water to a boil and stir in rice. Simmer uncovered until tender but grains are not open, about 40 minutes. Drain and rinse under cold water and transfer to a bowl.Lightly beat egg and stir into rice with chives and salt and pepper to taste.Heat 1 T. oil in non-stick skillet. Drop heaping teaspoons of rice mixture into skillet flattening griddlecakes slightly with spatula. Cook until golden brown, about 1 1/2 minutes on each side.Drain on paper towels and season with salt and pepper. Top with Coonridge Organic Goat Cheese.Black Bean and Fresh Corn Enchiladas 5 ears of corn, cut off the cob 1 lb. firm tofu, crumbled 1 bunch of cilantro, chopped 4 T. canola oil 1/2 cup red chile powder 6 large cloves of garlic, chopped 1 T. cumin 6 small zuckinni, sliced 1 dozen blue corn tortillas 1 tsp. sea salt 1 T. chile pequin 1 jar of Coonridge Organic Goat Cheese 1/2 cup rice or wheat flour 2 cups black beans, cooked Preheat your oven to 350F. Make your red dhile auce by heating the canola oil and adding the cumin, red chile powder, garlic and sea salt. Let this cook for a couple of minutes. Then add the four and mix as a roux. This is to thicken the sauce. Now after another minute or so you can add approximately 1 quart of clean water and stir well. Use a whip to make sure this mixture is smooth. Let this cook on a medium heat for approximately 5 minutes.Steam or roast the zuchinni. It does not need to be completely cooked. When done add, in a medium sized bowl, the zuchinni, corn, tofu, cilantro, goat cheese, sea salt, black beans, and chile pequin. Mix well. Now you are ready to put this dish together.Start with a 13x9 inch roasting pan and lightly grease it. Add about 1 cup of the red chile sauce. Then layer 6 blue corn tortillas in the pan and top with the corn mixture. Top with the remaining blue corn tortillas and top those with about 2 cups of chile sauce. Any sauce you have left over you can use when serving this dish.Bake this now in the oven for 45 minutes. Let cool for 5-10 minutes and serve. Yummy ready to eat! Perfect with a salad-lots of avocados and radishes. This serves 6 to 8 people. Enjoy!!!Baked Apricots with Goat Cheese and Pistachios 12 ripe apricots cut in half 1 jar Coonridge Organic Black Peppercorn Goat Cheese 1/2 cup of toasted pistachios chopped (not fine) 1/4 cup pecans toasted and chopped 1/4 cup of honey (you pick what kind to use) dash nutmeg juice from 2 lemons and 1 orange First thing to do is preheat your oven to 400F., as this is a simple process once you have your nuts and apricots ready.Next place the apricots pit side up in a pie plate and pour the lemon/orange over them. Then you actually just layer this dish.Next drizzle on the honey. Then put the cheese on equally over the apricots and then sprinkle on the nuts and the dash o' nutmeg.Now bake this dish for 20-30 minutes and remove it from the oven. It is your choice if you want it hot or warm.I think that it would be great to serve it with some cherries or raspberries for color and they certainly will compliment the dish. Enjoy.Depending on how hungry your folks are this is good for 3-4 people for dessert. Maybe serve it with a nice dessert wine. Scrumptious, enjoy.
When it reaches it's optimum speed, the passwaord is generated. Then the gates to the Universe are unlocked and you will travel through the portal and view your documents. Keep in mind that while you are gone for hours, we will have no record of you ever leaving to check your email. No film, no tape, just you and your stories of how you went to this other world and read your email. Meanwhile some body will be keeping tabs on it. He will help you read your email again when you break your password generator. He will have already built another for you in some where in Mexico.
Penis Bird Guy, unkowingly, the inspirational motivation behind my creation.
This is me thanking you.
Have a nice day.
just isn't intersting as WAR!!!
Yes, sign up for a paypal account.
Late at night the boss then proceeded to sneak in and wire leads to the LEDs in order to monitor the voltage being passed through. Numerous differenent results were gained from this method.
Give me some thing to look at when I read Slashdot.
Might I suggest Windows 98? You can play partial mpegs as they down load. Naturally, it will slow your system a bit but since you should be running it on a pIV 1G with boat loads of ram and the fat32 filesystem is so fast and stable, you should have no problems. Enjoy! Heck, one can even run multiple downloads and watch them all with windows 98. My question is wheteher or not that can be done with '95, becasue I feel so Redmond.