Spinach and Goat Cheese Gnocchi

I feel like I'm out of practice with this whole food blogging business. Like, this whole mini-vacation I gave myself kind of screwed me over.

Like this recipe, it came from my photo archives. The archives, man. I don't archive. This is not how I do things.

But you know, it's all your fault. You said you wanted more savory dishes, even though this was always meant to be a primarily dessert blog (and crafts. Desserts and crafts. That's why I called it Treats & Trinkets). I don't do recipes when I cook savory. I do throw-things-in-a-pan-and-see-what-happens. But here I am, with a savory dish from the photo archives and now I'm all screwed up because of it, and it's all your fault.

Good thing is, I can cross something off of my foodie bucket list. I've wanted to try making gnocchi for a while now, and I stumbled across this recipe from Brokeass Gourmet when I just-so-happened to have some spinach and goat cheese in the fridge that needed to be used. The gnocchi was good, tangy, flavorful, and filling. Spinach and goat cheese is an a-plus combo in my book, and pasta is always a good thing, so when you put them together, something magic happens.

I also had some Roma tomatoes in the fridge that were on their way out, so I whipped up a simple tomato butter sauce (literally just tomatoes and butter, with some seasonings), but while it was good, it was a little too creamy to go with the gnocchi in my opinion. I'd suggest going with something lighter, or maybe even just toss it with some olive oil, minced garlic, and diced fresh tomatoes. You really want to give the gnocchi a chance to shine.

So here's your savory dish. I must admit, it was pretty tasty, and I'm glad I tried out something new. But can we please go back to our regularly scheduled sugar and butter posts now?

Spinach and Goat Cheese Gnocchi
Yield: 2 servings

Ingredients
1 cup packed chopped spinach
2/3 cup all-purpose flour, plus more for sprinkling
4 oz. creamy goat cheese
1 egg
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper (I used freshly cracked)
Pinch nutmeg
Olive oil, for frying

Directions
In a large mixing bowl, mix together all ingredients except for the oil until well incorporated. If the dough seems too sticky, add some extra flour. Gather the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for about 30 minutes.

In a large frying pan, add just enough olive oil to coat the bottom and heat on medium-high. On a lightly floured surface, roll the dough into two thin logs, about 8 inches long. Cut them into one inch pieces.

Add the gnocchi to the prepared pan, and cook for about 2-3 minutes per side, until golden brown. Serve immediately.

Recipe adapted from Brokeass Gourmet

Bowties Are Cool Blueberry Goat Cheese Pasta Salad

It's Saturday! You know what that means, kids: It's Doctor Who time!

Yay!!!!!

In case you missed it last week, I'm doing a new weekly series in honor of Doctor Who's 50th anniversary this year.

(Btdubs: Feel free to share your thoughts on last week's episode, The Bells of St. John. It wasn't my favorite episode, but I now totally get why Oswin was such a genius, and why the daleks turned her into one of them (although, I still don't get why the daleks would make other people dalek when they view everything else as inferior. They're not cybermen for crying out loud. They don't do upgrades) Annnnnnd discuss)

This week we're still focusing on the newest Doctor, because if he's only taught us one thing, it's that bowties are cool.

Source

On the interwebs, I read that Matt Smith's costume was originally supposed to be completely different and kind of pirate-y. I also read that Steven Moffat (executive producer and head writer) was completely against the idea of a bowtie, but that Matt wasn't really the Doctor until he donned the tweedy jacket and the bowtie and then started to pretend that his pen was a sonic screwdriver.

Side note: How adorable is Matt Smith? I want to shrink him and keep him in my pocket. Is that weird? I think that might be weird.

Given the inherent coolness of the bowtie, there was no doubt that I would make something with bowtie pasta for this series. My original thought was to do that trick where you dye the pasta by adding food coloring to the boiling water. Just a few drops it said. That's all you'll need, it said. It's so easy, it said.

It lied. Like a rug.

Instead of lovely TARDIS blue bowtie pasta, I had sad little grayish bowtie pasta. Those bowties were NOT cool.

Disheartened, I went to Home Goods for some retail therapy, where among other things, I found elderberry white balsamic vinegar. I was intrigued (and my brother immediately started quoting Monty Python), and grabbed it. Then I was watching Diners, Drive Ins, and Dives, and they made a pie with blueberries, goat cheese, and fresh basil. That flavor combination sounded fabulous, but we all know that I have some issues with pie.

Then suddenly, like an invasion of Sontarans, it struck: Blueberries. Blue, like the TARDIS is blue. With a fruity balsamic vinaigrette. In a pasta salad. A bowtie pasta salad. Which would be cool. Literally. Because it's served chilled.

...

My mommy thinks I'm funny.

Time itself must have bent over backwards to get me to make this salad, because it is officially my favorite salad in the history of ever. I'm not usually not a fan of the sweet/savory combo, and I never like fruit in my salad, but for some reason, this hits all the right notes. The firm pasta, the lightly sweet homemade vinaigrette, the bitterness of the spinach, the tang of the goat cheese, the slight tart of the berries, with the underlying note of the fresh basil. (The tomatoes are really just there for color. I picked them out afterwards. They didn't really go. Hashtag foodbloggerproblems)

Best. Salad. EVER. And also one of the prettiest. :3

Whovian or not, there are three facts that must be universally acknowledged as true:

1. Bowties are cool.
2. This salad is awesome.
3. And this is me almost every time I go to cook something:

Source

"What are you making?" "I don't know. It's a thing in progress. Respect the thing!"

Blueberry Goat Cheese Pasta Salad {Printable Version}

Yield: 6-8 servings

Ingredients

1 box (16 oz.) bowtie pasta

½ cup fruity white balsamic vinegar

½ cup olive oil

2 tsp. spicy brown mustard

2 cloves garlic, minced

½ tsp. sea salt

½ tsp. freshly cracked black pepper

½ tsp. dried oregano

1 pint fresh blueberries

½ cup fresh basil, julienned

4 oz. goat cheese, crumbled

12 oz. fresh baby spinach (or your favorite lettuce)

Optional—cherry tomatoes

Directions

Cook the pasta according to the directions on the box. Drain and rinse well with cold water. While the pasta is cooking, mix together the vinaigrette: in a small mixing bowl, whisk together the balsamic, oil, mustard, garlic, salt, pepper, and oregano until smooth. Refrigerate until use.

Mix the cooked pasta with the blueberries, basil, half of the goat cheese, and about half of the vinaigrette (and cherry tomatoes, if using). To serve, line the bottom of a serving bowl or platter with the spinach, and top with the pasta. Sprinkle the remaining goat cheese on top, and drizzle with the remaining vinaigrette.

Serve cool.

Tip: Salt the boiling water for more flavorful pasta. I usually cook the pasta 1-2 minutes less than the shortest cook time on the box because I prefer it more firm.

Recipe by Kim

It kind of looks like it's crying, doesn't it?

...

OMG, don't blink, it's the weeping pasta salad!!!!!

Spaghetti Squash with Browned Butter and Goat Cheese

I think people expect receptionists to have secret, exciting lives. I got back to work this week and people kept asking me if I did anything cool or went anywhere exciting.

The real answer of cooking food and chasing down the cat so he doesn't try to make friends with the contractors' power tools did not seem to satisfy them.

So I told it in a different manner. I went to this super cute place, totally my style. It was under construction, which kind of sucked, but it was pet friendly and really comfortable. There are plenty of places to read and relax, lots of shopping, and there was a gourmet cook that was out of this world.

People were rather more impressed with that and asked me where I went.

Chez Kim, of course.

See, I don't really have any coworkers, other than G who I do security with, and who was the receptionist before me. I'm pretty much by myself all day, everyday. And while I know pretty much everyone, and everyone knows me, no one really knows me, if you catch my drift. I don't have water cooler chats or get to talk to people that sit near me. Maybe that's why people assume that I have a secret life. Shh, I'm Batman

G tries to convince people I'm funny, but no one believes her. I told her I don't believe her, either. She laughed.

Anyway, back to my original point. When I said that there was a gourmet cook, G laughed, but everyone else was curious.

Who's doing the cooking? they asked. I could almost see the gears turning in their heads. Boyfriend? Does she have a boyfriend? Would we know if she had a boyfriend? She's not married is she?

Me. I'm doing the cooking.

And then I got weird looks because you're apparently not supposed to cook for yourself when you're on vacation. But a) I like cooking, and b) I wouldn't have gotten this spaghetti squash, because no one else had the recipe. I didn't even have the recipe until I finished cooking it. Because that's how I roll.

Creamy and cheesy and buttery and ooey-gooey goodness. Browned butter and goat cheese and garlic get mixed to make a super creamy, decadent sauce. You've got the natural sweetness of the squash, then I added some fresh basil, some crumbled bacon, and some seasonings. I added some mozz on top for extra gooey melty-ness. And it was good.

I took healthy stuff and I drowned it in the thoroughly unhealthy to make it some nummy, nummy goodness. That fact is not lost on me.

And if I may suggest-- keep a bodybuilder on call to help you cut open the squash. That sucker was not giving it up. I had to break out the big knife, and klutzy me is normally kept far away from such sharp implements of doom. (oddly, I did not cut myself. But I did burn my thumb pretty badly.)


Spaghetti Squash with Browned Butter and Goat Cheese {Printable Version}
Yield: 4-6 serving

Ingredients
1 large spaghetti squash
¾ cup unsalted butter
2 cloves garlic, minced
4 oz. goat cheese
4 strips cooked bacon, crumbled
¼ cup roughly chopped fresh basil
½ tsp. sea salt
¼ tsp. freshly cracked black pepper
Pinch dried sage
Shredded mozzarella, for sprinkling

Directions
Preheat the oven to 375°F. Cut the squash in half lengthwise, scrape out the seeds, and place flesh side
down on a baking sheet. Bake 30-50 minutes, until the skin can be pricked with a fork. Using a fork,
scrape the flesh away from the skin into long “noodles.” Discard the skin.

While the squash is cooking, melt the butter in a saucepan over medium-low heat. Add the minced garlic
and continue to cook, stirring constantly, until the butter turns a light golden brown. Remove from heat
and let cool slightly.

Mix together the cooked squash, browned butter, and all remaining ingredients except the mozzarella,
until well combined and creamy. Add to a baking dish (a 9-inch pie plate should work, depending on the
size of your squash), sprinkle with mozzarella, and bake 5-10 minutes, until the cheese is melted. Let
cool slightly before serving.

Recipe by Kim

Open-faced Balsamic Chicken & Goat Cheese Sandwich

Okay, guys. I totally had this dream that I met Benedict Cumberbatch. And I was in my pajamas. They were my flannel gray pajamas with pink polka dots. And my hair was a mess, and I was holding Needy McSnuggles.

Even in my dreams, I'm a hot mess.

He rang the doorbell, and I opened the door (while holding the cat; I don't think that's something I could manage in the waking world. Needy McSnuggles is two armfuls of purring fur at the best of times). And he just smiles and says hello.

And my dreamself just kind of blinks at him and goes, "Do I know you?"

He introduces himself as the British actor (quite literally) of my dreams, and because my subconscious thinks so highly of me, I respond, "No, you're not. You're standing on my porch. You can't be Benedict Cumberbatch because you're standing on my porch."

I don't remember what else happened. I think there was cake. And there might have been some crime-solving. But I'd like to think that I invited him inside and fed him, because feeding people is what I do.

I could have made him this sandwich. While sounding and tasting very fancy, it's a breeze to put together. You just slice up some chicken. Put it on some bread. Put some salsa on top of the chicken. Crumble up some goat cheese on top of that, and a little bit of shredded mozz, just for meltability. Drizzle with some balsamic and shove it under the broiler. Make awkward conversation with your unexpected guest for a few minutes until the mozz is golden brown and bubbly. Serve and impress, and then while he's distracted with food, run to the bathroom and try to put your hair in some semblance of order. Maybe take off the fuzzy slippers and try to brush off some of the cat hair.

Moral of the story? There is none. I'm awkward, my subconscious knows it, and this is a tasty sandwich.

Open-faced Balsmic Chicken & Goat Cheese Sandwich {Printable Version}
Yield: 1 sandwich

Ingredients
2 thick slices of your favorite sandwich bread
About ½ large cooked chicken breast, sliced into thin pieces (preferably flavored with balsamic vinegar)
2 tbsp. salsa, drained*
1 oz. goat cheese
¼ oz. shredded mozzarella
Balsamic vinegar

Directions
Place the chicken on each slice of bread in an even layer. Top with salsa. Crumble the goat cheese on top and sprinkle with the shredded mozzarella. Drizzle with balsamic vinegar and place under the broiler for a few minutes, until the cheese is golden brown and bubbly. Serve hot.

*Make sure to use a quality brand of salsa with a lot of flavor.

Recipe by Kim