Category Archives: Food

tomato goat cheese cobbler recipe

Tomato Goat Cheese Cobbler Recipe

Hello friends!

Another relaxing weekend mostly spent enjoying our back deck has come and gone. James and I celebrated our one year wedding anniversary – and pretty much made it a whole weekend ordeal.

Friday night I whipped up a quick pesto pasta dinner, which we enjoyed on the back deck before heading inside to binge watch Netflix and stuff our faces with Graeter’s ice cream: cheese crown and chocolate chip cookie dough to be exact.

Saturday morning we went for a long bike ride. When our legs couldn’t take another mile, we headed home to spend the rest of the afternoon reading on the back porch. Then we headed to Sarah’s Place for dinner where we each enjoyed a saucy Italian dish – I demolished a plate of baked eggplant – and then slowly savored a dessert of cappuccino and carrot cake. We spent the rest of the night dancing to the music of some pretty great up-and-coming Cleveland bands.

After church on Sunday morning (and of donuts, of course), I spent some time working in the yard. Then it was back to the porch to continue reading. Right now I’m really into The Omnivore’s Dilemma: A Natural History of Four Meals by Michael Pollen. If you’re interested in the food industry and want to know more about how just about everything you eat is derived from corn, you’ll enjoy this book.

Finally having a few days to wind down, I was really excited to end the weekend with a recipe I’ve been dreaming about for a while now – especially since it included my homemade goat cheese as a main ingredient.

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This tomato goat cheese cobbler recipe was fabulous, and I can’t wait to make it again! The biscuits were the perfect combination of sweet and salty. The cherry tomatoes burst flavor in every bite. And, the goat cheese complemented the biscuit and tomato perfectly.

It was an extremely comforting way to wind down the night – enjoying warm cobbler, taking in the smells from neighbor’s grills, watching the sun set through the trees behind our house, sipping on a Manhattan.

I really hope you’ll take the time to make this, and enjoy it as much as we did.

Tomato Goat Cheese Cobbler

Prep Time: 2 hours

Cook Time: 35 minutes

Yield: 9 servings

Tomato Goat Cheese Cobbler

A perfect Sunday evening comfort food adapted from the David Blagh.

Ingredients

    Biscuits
  • 3/4 cup & 3 tablespoons all-purpose flour
  • 3 1/2 tablespoons cornmeal
  • 2 1/4 teaspoons baking powder
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup & 1 tablespoon cold unsalted butter
  • 3 1/2 tablespoons cold buttermilk
  • Tomato Filling
  • 1 package, or about 1 pint, cherry tomatoes
  • 1 can, or about 14 oz crushed tomatoes
  • 2 tablespoons olive oil
  • 10 sprigs of thyme
  • salt and pepper
  • 1 egg
  • 6 oz soft goat cheese

Instructions

  1. Mix flour, cornmeal, baking powder, sugar and salt in a large bowl. Cut in the butter using two knives until you have pea size pieces.
  2. Drizzle in the buttermilk and mix with a fork until dry ingredients are evenly moistened.
  3. Turn the dough onto a clean work surface. Press and squeeze until the dough begins to hold together.
  4. Shape the dough into disc about 3/4 inch thick. Using a biscuit cutter or a drinking glass, cut out about 9 biscuits. Continue to gather the dough scraps, press them into a slab again, and cut out as many biscuits as you can.
  5. Transfer the biscuits to a baking sheet and place them in the freezer for 1 to 2 hours.
  6. Preheat your oven to 350 degrees.
  7. Toss cherry tomatoes, olive oil, half the thyme and a pinch of salt and pepper in an oven proof skillet. Cover the skillet and cook on medium-high until the tomatoes begin to soften, about 2 to 3 minutes. Uncover the skillet and add the crushed tomatoes. Continue cooking until all the cherry tomatoes have burst slightly.
  8. Crack the egg into a small bowl and beat with a fork. Remove the biscuits from the freezer and brush the tops with the beaten egg.
  9. Place the biscuits on top of the tomato mixture, spacing them about 1 inch apart.
  10. Bake the cobbler for 25 minutes. Remove the skillet from the oven and dot the goat cheese between the biscuits, covering all exposed tomato mixture. Return the skillet, turn the oven to 450 degrees and continue baking until the top of the cobbler is nicely browned, about 10 minutes.
  11. Sprinkle the remaining thyme over the top of the cobbler, followed by a pinch of pepper.
  12. Enjoy warm out of the oven!
http://foodievsfitness.com/tomato-goat-cheese-cobbler-recipe/

blueberry picking

What to Do With Pounds and Pounds of Blueberries

Hey guys! Crazy long weekend full of friends and family over here.

We started the weekend off with a bang at Cleveland’s Hofbrauhaus, enjoying mugs of beer, great polka music and dancing on tables. My brother’s band really rocked the house and kept this typical “grandma” out way past her usual cap.

Saturday we built a fire pit in our backyard and invited some friends over for s’mores and raccoon attacks. We were all just chatting around the fire when someone calmly said “Uh, guys, there’s a raccoon sitting next to me.” She really ruined his sneak attack on the marshmallow bag, but that raccoon didn’t give up. He just kept coming back. All. Night. Long.

Sunday we headed over to my college roommate’s one of my dearest friend’s family home. She was visiting from NYC, and had a bunch of her old farm town Ohioan friends over for a good ol’ backyard BBQ. This night of course also ended with a bonfire and more s’mores. Only this time we really amped it up and went with chocolate filled marshmallows.

By Monday, we were absolutely wiped from summer fun, so after a morning hike, we spent most of the day on the couch. We then headed to my parents for dinner, and ended the July 4th weekend with a piece of cherry pie.

blueberry recipes easy desserts

Amongst all of this fun, my most favorite part of the long weekend was Saturday morning. We woke up as early as we could to head out for the first day of blueberry picking season! Together, James and I picked 16 pounds of blueberries.

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A little boy picking berries with his mother even came over to James and squealed with delight, “You’ve got a lot in your bucket! You even have way more than my mom has!” The two boys then proceeded to throw blueberries for one another to catch in their mouths. No matter the age, boys will be boys.

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So, now I have pounds and pounds of blueberries to turn into delicious – healthy and some not-so-healthy – muffins, breads, cakes and crumbles. The whole shebang.

I’ve of course started a Pinterest Board and thought I’d share some of the recipes in case you decided to add blueberry picking to your list of summer fun too.

  • This is the blueberry recipe – an incredibly easy to make dessert, by the way – that I specifically loaded up on blueberries to make: Bread & Wine & Blueberry Crisp.
  • Since my brother-in-law and his lovely lady just blessed us with an ice cream maker, I’m more than excited to try my hand at a blueberry ice cream using fresh blueberries.
  • A homemade blueberry jam without loads of excess sugar definitely made the list! Cant wait to mix up the usual egg breakfast and spread this on some Ezekiel toast.
  • Some blueberry scones from one of my favorite baking bloggers – she even titles them My Favorite, so you know they have to be awesome!
  • This is an oldie, but a goodie that you must try: Blueberry Balsamic Grilled Cheese Sandwich.
  • For a day when I feel like pulling out the fancy pants, I’ve saved this recipe for Blueberry Zucchini Cake with Lemon Buttercream.
  • And then, well…there’s these

Making Time For Hobbies

Hello, hello.

Wow, what a weekend we had. I mean wow what a week. We were go-go-go every day after work. We saw so many friends and family. It was fantastic.

Except it wasn’t fantastic for this blog. I’ve found more and more that this blog suffers when my life prospers. When I’m off doing the things I really love, there’s simply no time for stopping at the computer. Don’t get me wrong – I love sharing with you guys. But, now I understand why so many blogs fail. They really and truly require many hours of work. It’s not all taking pretty pictures and sharing stories.

I’m also finding that the older I get the more hobbies and activities I want to fill my day with. Why can’t someone just pay me to be a 50’s housewife, so I can fill my days with the hobbies that bring me the most joy?!

I want to do so much more of what these past few weeks have been filled with.

I want to celebrate more with family, (that’s my brother Sean. He just graduated from college. And…he’s in a band.)

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and splurge more with friends.

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I want to ride my bike down more country roads,

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and attend more local festivals. IMG_2248

I want to bake more breads, ferment more veggies, ice more cakes and try more new foods (Those are lentil croquettes from a restaurant in Cleveland, Ohio called Fire and Drink)!

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But, most of all I want to make more cheese. Ok, here’s the story…

James and I joined a herdshare. As part of this herdshare, we visit a local farm every week to pet the goats and pick up our share of their milk. The goat milk has been great in morning coffee, oatmeal and plenty of baked goods. But, I’m ready to take it up a notch – to cheesemaking! Yep, I made my first cheese, a chevre, and I’m hooked. I can’t wait to make cheddar, brie, mozzarella – you name it!

Instead of attempting to make the chevre on my own, I asked the woman who cares for the goats to walk me through the process. Cheesemaking is not like cooking or baking. It is science. So, to begin, I got a science lesson on the making of cheese.

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This is the aftermath of the actual cheese making session. We nibbled on a little bit of a cheese that had already been made while our recently made cheese was beginning to set in the pot.

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After allowing the cheese to drain for close to 10 hours, and letting it sit in the refrigerator for three days, I was dying to taste it. The tasting itself was an event. We poured some wine, salted the cheese together and took our first bite.

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Every day after, the cheese kept gaining more and more flavor. It was just about perfect when we had family in town, so I whipped up some mini appetizers, pairing the goat cheese with fig and jalapeno strawberry jelly.

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So, there you have it. If you’re waiting around for days for a new post it’s because I’m busy making cheese :).

 

chocolate quinoa cake

The Good, The Bad and The Ugly in My Kitchen

So, I’ve never baked a cake before. It sounds crazy considering my love for desserts and the rest of my repertoire – big cookies, little cookies, scones, quick breads, etc.

It wasn’t long into my search for THE FIRST cake recipe when I came across chocolate quinoa cake. A deeper search revealed blogger after blogger raving about this stuff. Obviously, I had to give it a try.

EPIC FAILURE PEOPLE. EPIC.

Ordinarily, food bloggers’ sites are filled with beautiful photography of their kitchen creations, but I think it’s high time you see the good, the bad and the ugly in my kitchen. Because, truthfully there’s usually more scenes like this than there are the perfectly arranged ones. These pictures are more true to most of the kitchens out there.

I tried to save the face of my first cake by adding a little coconut. I thought it would hide some of the imperfections in the icing. I was wrong.

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After one bite of this cake, I didn’t give a rat’s a** about what it looked like. It was so moist. Seriously. SO. MOIST. The quinoa gave the cake it’s own unique texture, unlike any other cake I’ve had before.

Despite the looks, James was endlessly raving about how this might be the best cake I’ve ever made ( I think the cake got to his head, and he forgot this is my first). Night after night, he cut himself a piece and went back for a few extra nibbles. When I requested that he save the very last piece for my dad – the ultimate dessert critic – I thought he might even cry like a two year old who doesn’t want to share his toys with the other daycare kids.

I don’t blame him. This cake was so good, it could be eaten for breakfast, in the afternoon with coffee, or like most prefer it, after dinner for dessert.

chocolate quinoa cake with vanilla frosting

Now a quick bit about the frosting – the original recipe called for a chocolate cream, the main ingredients being cocoa powder and heavy cream. Not having any heavy cream in my refrigerator, I went a little rogue and whipped something up using the ingredients I had on hand. I think the next time I make this, I’ll still opt for a vanilla buttercream frosting instead of the chocolate cream because the cake itself is already very, very chocolatey. It’s so sweet (and filling because of the quinoa) that you really only need a few bites to be satisfied. Unless, of course you live with James. Then a cake that might serve 12 will only serve 6 – 8.

Alright guys, get one last look at this mess of a cake, and then get in the kitchen to start your own. I promise you’ll want to try this. And, hey, if it doesn’t look pretty, you don’t have to worry about it because it will soon be in your belly. One forkful will turn into two large pieces of chocolate quinoa cake before you know it.

Chocolate Quinoa Cake

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving Size: 8-12

Chocolate Quinoa Cake

Originally posted by Barefeet in the Kitchen

Ingredients

    Cake
  • 2 c cooked quinoa
  • 1/3 c milk
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 c butter, melted
  • 1 1/2 c white sugar
  • 1 c unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • Vanilla Buttercream Frosting
  • 3 c powdered sugar
  • 1/3 c butter, softened
  • 1 1/2 tsp vanilla
  • 2 T milk
  • coconut

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease two round cake pans and line the bottoms with parchment paper.
  3. Combine milk, eggs and vanilla in food processor and pulse a few times to mix.
  4. Add cooked quinoa and butter. Puree until smooth.
  5. Combine the dry ingredients - sugar, cocoa, baking powder, baking soda, salt - in a large bowl.
  6. Add the wet ingredients to the dry ingredients. Stir to combine.
  7. Pour the batter evenly into the two cake pans, and place on a center oven rack. Bake 30 - 40 minutes, or until a toothpick comes out clean.
  8. Remove the cakes from the oven and let cool about 10 minutes before inverting onto a wire rack to cool longer.
  9. While the cakes are cooling, prepare the frosting.
  10. In a medium bowl, mix powdered sugar and butter with electric mixer.
  11. Stir in vanilla and 1 T milk.
  12. Gradually beat in the remaining milk until the frosting becomes smooth.
  13. Once the cakes have cooled, spread a layer of frosting on top of one of the rounds. Top with the second cake round.
  14. Spread the remaining icing around the rest of the cake starting with the top and working your way down.
  15. Sprinkle or pat coconut onto the frosting.
http://foodievsfitness.com/chocolate-quinoa-cake/

Two Quick and Delicious Dinners You Won’t Be Disappointed You Tried

Some women love shopping for clothes. Others love picking out a fantastic new pair of earrings. Me? I love grocery shopping. Especially when that grocery shopping includes a trip to Trader Joe’s.

I don’t do our regular grocery shopping at Trader Joe’s because I prefer to go to markets where I can get locally grown fruits and vegetables. I do; however, go to Trader Joe’s to stock up on frozen items for those nights that I just don’t feel like cooking. This includes both frozen fish – which means James is cooking on the grill 🙂 – and frozen pastas, veggie burgers, etc. that I can quickly throw into a frying pan.

Slowly, but surely each time I go to Trader Joe’s I find myself starting to grab for more and more regulars – dark chocolate covered almonds, dark chocolate peanut butter cups, ginger mints, black bean pasta, marinated mushrooms. Two of those regulars fall under the easy dinner, frozen food category:

Sweet Potato Gnocchi with Butter and Sage

Mushroom Ravioli with Mushroom Truffle Sauce

OH. MY. GOSH. Both of these pastas just absolutely wowed us. There were definitely some subtle eye battles at the dinner table over who was going to get the last of what was still in the pan. So packed with flavor, and so satisfying – especially with a large leafy green side salad – I hope these two items never get discontinued or there will certainly be tears in our house.

Share your favorite Trader Joe’s find in the comments! It always seems they have another well-kept secret around the next grocery isle, and we don’t want to be missing out, so please share.