Ginger Molasses Chocolate Chip Cookies

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It’s that time of year when spicy comfort foods start making their way into the kitchen. Although, we’re still having warmer weather than usual, we’ve started having chilly mornings and evenings.

So chilly in fact, that rather than give up our evenings on the back patio, we purchased a fire pit. Now we can enjoy the chilly evenings and extend patio sitting hopefully well into the end of October…maybe even into November if we’re lucky and willing to bundle up.

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I was feeling under the weather Tuesday and Wednesday and didn’t do much but run an errand or two in the morning Wednesday. That tuckered me out so I spent the remainder of the day horizontal on the couch, drinking tons of water and watching movies with the husband. I’m only good for that for about one day unless I’m feeling really terrible. Then I start to feel antsy and the to-do list starts creeping in outweighing the need for rest.

The dough is very sticky and spreads quite a bit while baking.

The dough is very sticky and spreads quite a bit while baking.

Thankfully, once I got up and moving this morning, I realized I was feeling much better. Still clunky, but not nearly enough to endure another horizontal day.

They'll puff in the oven, flatten toward the end of baking time, and then crackle on top.

They’ll puff in the oven, flatten toward the end of baking time, and then crackle on top.

I managed to roast an organic turkey, put the sliced meat in the freezer for sandwiches and turkey pieces in the freezer for soups. Then I wrestled with the carcass and put it in the crockpot for bone broth which will simmer for 24 hours. It’s so good for you, it’s worth the wrestling and once you get it taken apart and into the crockpot, it’s easy peasy from there.

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Once that was done and the dogs and I had filled our tummies on little turkey pieces (and that salty skin of course…SO good), I was craving a cookie…which of course, we didn’t have. The only sweet thing I have in the house is a bag full of dairy free chocolate chips and maybe a bag of prunes. Not liking the sound of prunes as my sweet snack I mustered the energy to bake a quick batch of these fabulous Ginger Molasses Chocolate Chip Cookies.

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A productive and tasty day and not too bad for coming off of a couple of sick days.

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Enjoy!

Lightly crisp on the outside and soft and chewy on the inside.

Lightly crisp on the outside and soft and chewy on the inside.

Ginger Molasses Chocolate Chip Cookies 

This recipe was adapted from gourmandeinthekitchen and is gluten-free, dairy free, and paleo.

*Preheat oven to 350 degrees, makes 15 cookies

1 Cup of Organic Cashew Butter (or any nut butter)

3 Tablespoons of Unsulphered Molasses

2 Organic Eggs

2 1/2 teaspoons of Freshly Grated Ginger (peeled)

3/4 Cup of Coconut Sugar

1/4 Cup of Coconut Flour

1 teaspoon of Baking Soda

1 1/4 teaspoon of Ground Cinnamon

1/4 teaspoon of Ground Allspice

1/2 teaspoon of Iodized Sea Salt

2 Grinds of Fresh Pepper

1/2 Cup of Dairy Free Mini Chocolate Chips 

Mix the cashew butter, molasses, eggs, and ginger in a stand mixer until fully combined and smooth. In a medium bowl whisk together the sugar, flour, soda, cinnamon, allspice, sea salt, and pepper. With mixer on low, mix the dry with the wet ingredients just until combined, scrape down sides. Add the chocolate chips and beat on medium high for 10-15 seconds until combined. 

Drop dough by rounded tablespoon onto parchment covered baking sheets. 7-8 per sheet. Bake for 6-8 minutes until edges are just barely beginning to turn golden. Cool on cookie sheet for 5 minutes and transfer to cooling rack.

Pumpkin Spice Buckwheat Bake

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This recipe is adapted from my sister-in-law, Alysia’s recipe for Buckwheat Bake.

She adapted hers from a friend’s recipe.

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It’s made with buckwheat groats. You just simply grind them into flour in your blender. I’m not sure why they don’t just use buckwheat flour…I’ll have to ask her that the next time I see her. It does have a different color than the buckwheat flour I have in my pantry. Buckwheat flour when cooked takes on a bit of a purple-ish hue, these buckwheat groats do not. But I must say, there was something very satisfying about making my own flour. I have a Vitamix so it went from seed to flour in under 20 seconds.

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You grind the flour, add the salt, water, and chopped nuts before you go to bed. Stir, cover, and let it do its thing while you get your rest. That’s why I don’t have any prep pictures for you. I thought I’d spare you the terrible late night lighting.

Have you read up on why it’s so important to soak nuts? It’s enlightening. For those of you who have issues with nuts, that could very possibly be a thing of the past if you soak them.

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I’ll be honest, I had my doubts about this recipe. So far I have not been very impressed with grain free baking.

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But this has me surprised and excited…and relieved that it is absolutely delicious! And also very good-looking without being doctored up. So many grain free recipes I’ve run across, I can tell they’re being doctored with other items to hide the unsavory texture or color.

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There’s all kinds of sneaky secrets in food blogging and photography. That’s annoying to me and you can always count on me to be honest with you. This is SO versatile. You can add any type of nut, coconut, grated carrots, probably grated zuchini…sweet potato, all different kinds of spices and dried fruits, chocolate, banana, garlic, herbs, sun-dried tomatoes…the options are endless.

It also has me wondering if you can bake it in two bread pans, slice it, and bake it again for biscotti…hmmm…or made in a french bread pan with savory add-ins as more of an artisan baguette…an interesting idea for later.

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My sister-in-law adds syrup, nuts, raisins, and cinnamon to hers. Her friend is more of a purist and prefers hers plain.

What I love about it is that it can easily be made sweet or savory.

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The texture reminds me a little of carrot cake. Dense but not too dense, a nice crumb, but doesn’t fall apart the minute you touch it like many grain free items.

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And for you non-grain purists, please remember that Buckwheat is related to sorrel and rhubarb and comes from the seeds of a flowering plant. It is not a grass and is therefore, not a grain. A fantastic option for grain free eating. Hallelujah and amen. No coconut flour or almond meal  here.

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Pumpkin Spice Buckwheat Bake

The night before you want to make the buckwheat bake:

2 1/2 Cups of Organic Buckwheat Groats, ground into flour

3 Cups of Filtered or Bottled Water

1 1/4 to 1 1/2 teaspoons of Sea Salt

1/2 Cup of Organic Walnuts, chopped

Grind the buckwheat groats in a high-speed blender until it turns to flour, pour it into a large bowl and add 3 cups of water, sea salt, and chopped walnuts. Stir to combine and cover with plastic wrap.

The next morning: 

Preheat oven to 350 degrees.

1 Cup of Organic Ground Flax

1 Cup of Organic Raisins

1 teaspoon of Baking Soda

1 Tablespoon of Baking Powder

1/2 Cup of Coconut Sugar

2 1/2 Tablespoons of Pumpkin Pie Spice

1 1/2 teaspoons of Pure Vanilla Extract

Add everything into the wet ingredients and mix well with a wooden spoon. Spread batter into a 9×13 inch baking dish and cook for 23-29 (it will vary depending on the ingredients you use) minutes, or until knife comes out clean. Serve with dairy free butter and organic, raw, honey.

Product Review ~ Grain Free Cookie Dough & Pasta

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A few weeks ago I was milling around on Pinterest and out of the gazillion things I looked at, I just happened to stumble upon Capello’s Paleo Pasta and Chocolate Chip Cookie Dough.  I could not believe I had never heard of them. They didn’t pay me, or ask me to do this review so rest assured, nothing is going to sway my opinion.

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Now of course, just stumbling on a grain free, fresh pasta that didn’t involve a vegetable and something I had to create myself, made me do a happy dance. And cookie dough for the husband too?

I’m sold.

So I told my husband all about it and the second he heard chocolate chip cookie dough he said, “order it”! And that was even despite the price…which I’m going to tell you right up front, is going to make some of you gasp. Unless you live in an area where you can find it in your local store and then you can probably just purchase one item at a time and not have to pay shipping.

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But before we get into the financial nitty-gritty, let me just give you a little of the what’s what on their products. They sell fresh Paleo pasta and cookie dough – fettucine, gnocchi, lasagna noodles, and chocolate chip cookie dough. They ship it straight to your house (for a fee of course) in a neat ice box container to keep everything fresh and safe. They ship all orders on Mondays only, so keep that in mind.

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They also enclose a UPS return label so you can get the box back to them.

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All of their products are gluten-free, dairy free, grain free, soy free and peanut free, and the cookie dough is all that and vegan. The egg free among us will be happy to hear that.

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Here’s the rough part.

The cookie dough is $43.05 for three 12 oz. rolls. Ouch…I know. That’s $14.35 a roll (not including shipping) and works out to about $1.30 a cookie. The package says it makes 13 cookies, but I’ve used two rolls and with each roll I was able to get 11.

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The Husband Cookie Dough Vote:

C- for Texture

C for Taste/Flavor

 His opinion was that he doesn’t care for the uneven flavors. He said every few bites he bit into a chunk of salt similar to the size of sea salt, the almond flavor is overwhelming, and he didn’t care for the texture. His words were, “they aren’t even close to being as good as yours”.  Mine aren’t grain free.

My Cookie Dough Vote:

 A+ for Convenience

B- for Texture

C- for Taste/Flavor when they’re warm

B for Taste/Flavor when they’re completely cooled

I do agree with Tony’s salt comment. I ate two leftover cookies last night and had several pieces of salt. But, I don’t know. Maybe I’m just happy to have a cookie that I didn’t have to figure out how to make from scratch. I would probably continue to purchase them if they weren’t so crazy expensive just for the simple fact that I find them to be tasty enough and so incredibly easy. But the price for me…difficult to justify.

I made the fettuccine noodles with sautéed veggies for us for lunch. This is the packaging. They can be refrigerated or frozen upon arrival and of course, need to be thawed in the fridge before cooking.

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The fettuccine noodles are $44.00 for four 9 oz. packages. That works out to $11.00 per package…or about $1.22 an ounce (again, without shipping added). The package says they only need to cook for 45 seconds and cooking time begins the second they hit the water.

At 45 seconds, they were VERY aldente. Kind of crisp in the middle in fact, and had a bit of a moosh along with the crunch. So rather than waste $11.00 worth of pasta, we slipped them back in the hot water and let them cook for about 5 minutes tasting along the way to make sure they weren’t getting overcooked. They softened a bit and the “moosh” was no longer evident. But still more aldente than I think a good pasta should be. There’s that fine balance, and we just couldn’t find it.

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We topped it with sautéed vegetables and leftover crumbled bacon from breakfast. Then, finished with the remainder of the fantastic goat’s milk mozzarella I told you about and sliced garlic french bread I toasted under the broiler.

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The Husband Pasta Vote:

B for Texture

B for Taste/Flavor

He said the 45 second cooking time was, “bogus” and that he really didn’t mind the texture, taste, or flavor. He feels this wasn’t a fair representation for some reason, and would really like to try it with spaghetti to see what it’s like. And we have 3 packages left (or $33 worth), so that won’t be a problem.

My Pasta Vote:

D- for Texture

C for Taste/Flavor

I think the texture was hard to get past. Maybe had the noodles been just a bit thinner? But the thickness combined with the somewhat uncooked texture, really threw me and I didn’t finish my meal. I was happy that they didn’t have an overwhelming flavor of almond flour, but disappointed that they didn’t really have any flavor at all.

When we try the pasta with spaghetti sauce, I’ll do another review and let you know. Sometimes, spaghetti sauce just makes everything better!

Vegetable Hash with Eggs

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Good morning!

What did you have for breakfast this morning? Anything exciting, or are your week day breakfasts always the same?

Or maybe you do the big no-no and skip breakfast altogether?

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I’m getting burned out on breakfast. I try to switch it up like I did today, but otherwise, I have a few things I rotate.

Saute diced sweet potato and onion, sliced mushrooms, and chopped kale in olive oil.

Saute diced sweet potato and onion, sliced mushrooms, and chopped kale in olive oil. Of course, you can add any vegetable or potato you like.

Vegetable & fruit smoothies, buckwheat & coconut flour pancakes with bacon, leftover dinner, scrambled eggs with maybe a piece of fruit or sausage, and hot buckwheat cereal with walnuts, cinnamon and chopped apple. Sometimes muffins or a sweet bread but I rarely make those. I miss the days of just peanut butter toast and tea. Simple and satisfying. I’ve been on a trial run of no grains, which has not been fun. And peanut butter is a major inflammatory so I try not to eat it very often.

Season with dried thyme and add a couple of handfuls of fresh spinach.

Season with dried thyme and add a couple of handfuls of fresh spinach.

I need to come up with some other options because lately I’ve been walking into the kitchen completely bored with even the thought of breakfast, or any meal for that matter.

Once the spinach is wilted, season with salt, pepper, and a grated clove of garlic.

Once the spinach is wilted, season with salt, pepper, and a grated clove of garlic.

So if you have some fantastic and fresh dairy free and gluten free ideas for me, I would love to hear them!

Scoot everything to the side, drizzle the open space with olive oil and add a couple of eggs.

Scoot everything to the side, drizzle the open space with olive oil and add a couple of eggs.

If you’re a blogger, leave me the link, if you’re not a blogger, leave me your recipe in the comment section.

Swirl them around a bit.

Swirl them around a bit.

When they start to cook, slowly add in the vegetable hash.

When they start to cook, slowly add in the vegetable hash.

When I try your recipes, I’ll feature you and your recipe on the blog. That way, we can share with everyone.

Toss until the egg is cooked.

Toss until the egg is cooked.

Well, off I go to start my Monday. Cleaning and laundry are on the agenda today.

And hopefully a good bread or two. We’ll see!

Season with salt, pepper, and a bit of fresh or dried parsley.

Season with salt, pepper, and a bit of fresh or dried parsley.

Have a great week and remember to share your favorite breakfast recipes!

Grilled Salmon & Vegetable Quinoa

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Yes, I know. Quinoa is considered a grain.

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The internet says this, “Quinoa, a species of goosefoot, is a grain crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, as it is not a member of the true grass family.”  

So irritating when they fold your salmon at the store! It tears up the middle of what would have been a perfectly gorgeous filet.

So irritating when they fold your salmon at the store! It tears up the middle of what would have been a perfectly gorgeous filet.

After reading this, I have no bloody idea what quinoa is. (Read in English accent, it will make you laugh.)

Grain, seed, grass, pseudocereal?

Heat your grill to 350 degrees and season salmon with olive oil, garlic powder, dried dill, sea salt, and pepper.

Heat your grill to 350 degrees and season salmon with olive oil, garlic powder, dried dill, sea salt, and pepper. I do mine on foil because I don’t like to have a fishy grill.

Who knows.

All I know is that it made a very tasty bed to lay my salmon on, and I’m thankful for that.

Cook Quinoa according to directions. Typically, one cup of Quinoa to two cups of water or broth.

Cook Quinoa according to directions. Typically, one cup of Quinoa to two cups of water or broth. Bring to a boil and simmer for 15 minutes or until the liquid has been soaked up.

After being off of grains for a several weeks now, I’m not entirely convinced that grains were leading to more joint issues for me. I’ve eaten rice twice and had one adverse reaction. Both times were at two different restaurants. The first time was a small Asian restaurant near us that “swears” the dishes I order are gluten free. However, the last two times we’ve eaten there, even prior to going grain free it made me sick. Achey, major migraine headache, etc.

Saute your favorite vegetables in olive oil. I used broccoli, onion, mushrooms, and red bell pepper.

Saute your favorite vegetables in olive oil. I used broccoli, onion, mushrooms, and red bell pepper.

The second time I had grains during my grain free trial was a few days ago at PF Chang’s. We ordered off of their gluten free menu and every- single-thing, was fabulous. I wish I would have taken pictures for you!

When the veggies are aldente, add a heaping couple of handfuls of fresh spinach and grate a clove of garlic over it.

When the veggies are aldente, add a heaping couple of handfuls of fresh spinach and grate a clove of garlic over it.

But long story short, I had zero reaction to that food and ate probably a half a cup of brown rice along with gluten free condiments, seasonings, etc. So I’m guessing the restuarant near us, is not as gluten free as they claim to be.

Toss until it's all wilted.

Toss until it’s all wilted.

Add a few pinches of your favorite seasoning.

Add a few pinches of your favorite seasoning.

The possible silver lining to this food allergy cloud is that I may be able to enter grains (occasionally) back into my diet with no adverse effects.

We’ll see.

Fluff the quinoa with a fork.

Fluff the quinoa with a fork.

Add the quinoa to the vegetable mixture and season with salt and pepper to taste.

Add the quinoa to the vegetable mixture and season with salt and pepper to taste.

I’ve been very truthful about how I feel about the whole grain free and Paleo “thing”. It’s annoying to say the least. And so far during this grain free trial, I notice the blanched almond flour bothers my joints more than anything. Yesterday we had paleo pasta made with almond flour (I’ll post a review soon) and paleo chocolate chip cookie dough made with almond flour. I felt terrible when I woke up this morning. Swollen, painful, hands and knees, headache, puffy. The typical allergy response to something your body doesn’t care for.

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At first when I went off of the grains I noticed a major difference in joint swelling and pain. However, the main flour I was using was Mama’s All Purpose Almond Flour. There are other ingredients as well, so I just assumed it was the rice and the thought that I may possibly be bothered by almonds never even crossed my mind. I guess I’ll never know for sure until I’m tested. Another thing to go on the “to-do” list when we are properly insured.

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So I’ll start experimenting a little at a time. A healthy, happy, food balance is all I’m looking for.

Aren’t we all!

My Corner of The World ~ Labor Day Weekend

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Everyone is enjoying spending time on the patio and loving the grassy back yard.

This is our cat, Chloe. She doesn’t get much camera time because she’s kind of a snot. But loving in her own way. Basically, she loves you when she feels like it and you’re allowed to scratch the top of her head for 3.5 seconds before she gets totally annoyed with your presence.

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These two of course love to love people and typically you can hug them, kiss them, and love on them as much as you want.

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They look like they’re fighting, and sometimes sound like it too. But it’s all just fun and games; they live for fun and games.

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Even the back yard Hawk came for a visit. Someday I’m hoping he’ll land on our fence-line so I can get a proper picture.

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I love watching the dogs watch the birds. They’re so observant! Especially Abigail. Romeo is usually preoccupied with making sure the bees aren’t after him.

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Did I tell you the fence gates are finally up? Yep, but not without that irritating dance we’ve become accustomed to with that company.

Make an appointment but don’t show up…one two three…we have to track them down…and one two three four…then make excuses….and twirl your partner…two three four…and then install it like a 10 year old did it…this is the point when you hear the needle scratch the record and the dance inevitably gets ugly.

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Yes the gates are up but…this one shouldn’t have a black frame, it should be powder coated to match the rest of the fence. And what’s with the major gap between the post and gate? This company really makes us appreciate Monadnock Fence in New Hampshire. They were so professional and did such a fantastic job on the fencing with that house. Too bad they don’t travel…

So for now we’re stuck with the current fencing company which shall go unnamed because honestly, I don’t want to promote them in any way, positive or negative. There are scratches all over the fence and the big double gate in front.

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Now, some may think we’re being too picky I suppose. Maybe people like scratches and dents on their new, very expensive, fence?

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Some of the bolts are in so tight they dented the fencing…along with scratching off all the paint and scratching the surrounding area. Attention to detail is not their strong point.

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Prior to this handiwork, Tony had to listen to the installer whine about how understaffed and over worked they are. And how somehow he just never gets the emails or messages his boss leaves him that he’s supposed to be at our house working on the fence. This of course is after he didn’t show up for our appointment to hang the gates, then rescheduled for the next day. The next day rolled around…and guess who wasn’t here? So Tony called him and that’s when the missed message excuses started and finally the guy wanted to reschedule again. Well, Tony had finally had enough.

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He hung up on him.

Yep. I was surprised too. Finally, someone willing to put their foot down besides me. Of course the worker called him right back. Maybe getting the hint that we are at our wits end. You would think that’s the case. So he showed up after all and installed the gates. But later when we walked the fence and looked at everything, we noticed all of the scratches, dents, and otherwise really crappy craftsmanship.

Do all of these scratches, and scraped paint look like a new fence to you? Me either.

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Tony had to put in another call to the job foreman “discuss” all the areas of concern last week. They played phone tag a couple of times and Tony let him know he’d be here all week and wanted them to make an appointment to come out here to talk about the fence.

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We also have not paid the second half of the cost of the fence which you would think would be a motivator to get them out here. But guess what? It’s now Saturday…the call went out on Tuesday…and nothing. I can already see where this customer service road is leading us. They could care less.

This is where you have to constantly remind yourself to count to 10 and take deep breaths and all that happy inner child bull$hit.  And stop trying to mull over in your head why such a popular fence company in this area has such incredibly negligent customer service. Because really, you’ll drive yourself mad with all the thoughts of “if this were my company I would…” and “why would someone scratch that all up like that?” and “why are they not out here taking care of this?” and finally, the inevitable shaking of your head and the “what THE HELL look?”…anyway, I guess this story is to-be-continued, unfortunately.

Luckily we had other more enjoyable things to concentrate on.

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My husband is a hang glider. Have I told you that? He’s checking the wind speed.

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He talked me into going with him last week and “helping” him launch.  It’s necessary to have someone to keep your wings steady when you’re getting ready to launch, because it’s typically windy.

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Set up and safety checks are extensive and took about 35 minutes or so. Not easy on a hill like that…in strong winds.

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Now, keep in mind, I’m not the adventurous one in this relationship. I like little adventures like road trips, trying new restaurants, reading, and being a food blogger. Strapping wings to my body and running off the side of a mountain?

That will never happen.

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In fact at this point, it was so windy and just the thought of watching him run off that mountain made my stomach feel sick. Call me un-adventurous or paranoid if you like, but I know a storm when I see one coming.

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Apparently in flying there’s some kind of mathematical formula for wind and force. When it’s windy, the gusts are 4 times that speed in force….or something like that. So I kept asking…”are you sure it’s safe, it’s awfully windy?” The wind was coming in at 18 miles an hour. The gusts were extremely powerful.

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Wanting to be as positive as possible and not an un-adventurous negative nelly…I just tried my hardest to follow his directions and be of help. And I prayed. I did A LOT of praying.

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My job was to hold the hang glider down so it didn’t take off without him. That’s how windy it was. And it was not easy.  I am 5′ 4″ and although I’m not as skinny as I used to be, I am not a big person. The glider is at least 20 feet wide from tip to tip and weighs around 58 pounds. It’s awkward. Similar to holding an umbrella in a massive wind storm except bigger and heavier.

So he strapped into his flight suit and clicked into the glider and we had to wait for the perfect wind and not so many gusts. I had to stand on the bar to hold it down, because once he’s clicked in, if he gets a gust and it’s not under control…off he goes, unprepared, and it could end up with an ugly outcome.

Sounds like great fun, doesn’t it?

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We watched the weather which was getting increasingly worse and more than once, the glider tried to take off with both of us.

At the point where it lifted me completely off the ground, I finally had to tell the truth. My knees were shaking, my stomach was sick, I’d had a full body workout…and finally I admitted, “I am NOT comfortable with this.”

Luckily, we work pretty well as a team and he agreed. The weather was too crazy. So we had a few hairy moments as he clicked himself off the glider, got it turned around so it wouldn’t take off, and then began to tear it back down in the wind.

I’m not a fan of watching the people I love do dangerous things.

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There will be many more opportunities to fly in safer weather…and hopefully with a stronger helper than me. I did get some really beautiful pictures though.

We are still feeling so blessed to be back home.

We loved so much about New Hampshire, but we really missed the wide open spaces of Washing state!

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Moose like to hang out in that little area of dense trees at the bottom of the mountain.

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Farmland as far as the eye can see.

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The glider is so long the front of it rests on the dashboard.

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One last check just to see what the wind speed looks like before we head back home.

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Veggie & Chicken Goat Cheese Melt

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Last weekend at the farmer’s market just down the road from us, we stumbled upon a local goat’s milk cheesemaker.

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He had lots of samples which is always fantastic and I came away with two different types of goat cheese.

A spreadable garlic dill cheese and a goat mozzarella. We used the goat mozzarella on pizza a few days ago and it was delicious. Melted perfectly without being too moist. I think I even prefer it over buffalo mozzarella.

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I decided to use the garlic dill goat cheese and another cheese I found at our local grocery store for the melts. The garlic dill is incredibly flavorful. The dill really stands out and I love the balance of garlic and salt. The Beemster goat cheese tastes similar to a  light swiss cheese.  Alone, or together, they are fabulous.

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I sliced up an onion, pepper, a couple of mushrooms, chopped a clove of garlic, and sautéed them in olive oil.  When they were almost finished I added three chopped sun-dried tomatoes (in oil) and tossed them around until they melted nicely.

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Then I cut a piece of french bread in half and toasted it under the broiler.

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This is such an easy lunch.

I then spread the garlic dill cheese on the toasted bread, added a layer of sautéed veggies, then a few slices of left over chicken breast.

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Then, another layer of veggies, a drizzle of olive oil on each…

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and a generous amount of grated Beemster cheese.

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Popped it under a 500 degree broiler until the cheese started to bubble…

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Easy as that.

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Fabulous and full of flavor. I served mine with a side of spicy mustard.

Delicious!

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