ROASTED RED PEPPER GOAT CHEESE PASTA

October 22, 2018

This is pasta with a sauce that is untypically light and we are fans of it. Because it’s still a red sauce I think that makes it seem really hearty. There’s no cream in the sauce. It’s almost entirely just roasted red pepper and onions. Plus GOAT CHEESE – my favorite thing to be in any dish usually. I did penne for the pasta, a nice sturdy noodle.

ROASTED RED PEPPER GOAT CHEESE PASTA
Serves twelve souls

4 onions, sliced
1 stick butter
48 ounces roasted red peppers
16 ounces goat cheese
2 teaspoons salt
2 teaspoons black pepper
2 pounds pasta, cooked
parmesan, grated
fresh oregano (optional)

Sauté onions in butter in a skillet over medium heat for 5 minutes.

Place onions and butter in blender with roasted red peppers and purée until smooth.

Return purée to skillet and stir in goat cheese, salt, and black pepper. Stir occasionally, until goat cheese is melted and evenly distributed.

Toss pasta in sauce and top with grated parmesan and oregano.

ROASTED RED PEPPER GOAT CHEESE PASTA

Author: Rachel Schultz

Ingredients

4 onions, sliced
1 stick butter
48 ounces roasted red peppers
16 ounces goat cheese
2 teaspoons salt
2 teaspoons black pepper
2 pounds pasta, cooked
parmesan, grated
fresh oregano (optional)

Instructions

Sauté onions in butter in a skillet over medium heat for 5 minutes.
Place onions and butter in blender with roasted red peppers and purée until smooth.
Return purée to skillet and stir in goat cheese, salt, and black pepper. Stir occasionally, until goat cheese is melted and evenly distributed.
Toss pasta in sauce and top with grated parmesan and oregano.

ORANGE & HONEY CARROT SOUP

October 15, 2018

Rachel Schultz

There was a moment when I was cooking this when I thought, this here is what people wax poetic about when they speak of a love of cooking. One main thing being aromas. It was about when bacon was starting to crisp up and the smell of bacon cooking is not like much else. And then also the part with onions + olive oil + garlic – another of all time favorite most popular scent. This soup brings a little something special to a weeknight dinner.

It’s a pleasant flavor that feels a little high end but with crowd (and kid) pleasing ingredients.

Also tomato soup has the reputation for what to eat when you’re feeling sick but this is even better!

Orange & Honey Carrot Soup
Serves six

1 onion, chopped
2 pounds carrots, chopped (about 8 carrots)
6 cloves garlic, smashed
3 and 1/2 cups vegetable broth
2 teaspoons grated ginger
1 orange, zested and juiced
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bacon, cooked and crumbled
1 batch bacon fat croutons

Saute onion and carrots with olive oil in a stockpot over medium for 8 minutes. Add garlic and cook for 2 more minutes.

Add broth, ginger, orange zest, orange juice, honey, salt, and pepper to pot. Bring to a boil. Once boiling reduce heat to low and simmer for 25 minutes.

Transfer mixture to blender or food processor and puree until smooth. Top with bacon and croutons.

ORANGE & HONEY CARROT SOUP

Author: Rachel Schultz

Ingredients

1 onion, chopped
2 pounds carrots, chopped (about 8 carrots)
6 cloves garlic, smashed
3 and ½ cups vegetable broth
2 teaspoons grated ginger
1 orange, zested and juiced
2 tablespoons honey
½ teaspoon salt
½ teaspoon pepper
1 pound bacon, cooked and crumbled
1 batch bacon fat croutons

Instructions

Saute onion and carrots with olive oil in a stockpot over medium for 8 minutes. Add garlic and cook for 2 more minutes.
Add broth, ginger, orange zest, orange juice, honey, salt, and pepper to pot. Bring to a boil. Once boiling reduce heat to low and simmer for 25 minutes.
Transfer mixture to blender or food processor and puree until smooth. Top with bacon and croutons.

SPAGHETTI CARBONARA

September 17, 2018

Rachel Schultz

Eating this for lunch one day, a couple friends asked me what I was having. It’s hard to reply “spaghetti carbonara” and not feel pretentious, but it’s really not a complicated dish! You could do it. The other reaction people have is, “Oh. What actually is spaghetti carbonara?” Simply a pasta dish based on eggs, cheese, and pepper. It’s popular to add green peas too. And I of course did bacon.

Spaghetti Carbonara
Serves four

1 pound bacon
1/4 teaspoon pepper
8 ounces linguine
1 cup frozen peas
1 egg
1 cup grated parmesan
6 green onions, sliced

Cook bacon in a skillet over medium heat until crispy, stirring occasionally. Do not drain bacon fat when done. Season bacon with pepper.

Prepare pasta according to package instructions. Add peas one minute before cook time is finished. Reserve one cup of pasta water.

Whisk 2 tablespoons pasta water into warm bacon fat.

In a small bowl, whisk egg. Add 2 tablespoons of bacon fat mixture to egg and whisk together. (This warms it up so it won’t scramble when added to pan.)

Add all of egg mixture to pan and stir. Toss with linguine, peas, parmesan, and green onions.

Top with additional parmesan.

SPAGHETTI CARBONARA

Author: Rachel Schultz

Ingredients

1 pound bacon
¼ teaspoon pepper
8 ounces linguine
1 cup frozen peas
1 egg
1 cup grated parmesan
6 green onions, sliced

Instructions

Cook bacon in a skillet over medium heat until crispy, stirring occasionally. Do not drain bacon fat when done. Season bacon with pepper.
Prepare pasta according to package instructions. Add peas one minute before cook time is finished. Reserve one cup of pasta water.
Whisk 2 tablespoons pasta water into warm bacon fat.
In a small bowl, whisk egg. Add 2 tablespoons of bacon fat mixture to egg and whisk together. (This warms it up so it won't scramble when added to pan.)
Add all of egg mixture to pan and stir. Toss with linguine, peas, parmesan, and green onions.
Top with additional parmesan.

Adapted from Six Seasons.