Recipe Remix: “Hamburger” Casserole with Goat Cheese

Here’s another healthy take on the traditional hamburger sour cream casserole, this time using yogurt and goat cheese in place of sour cream and cream cheese. I also swapped in ground turkey, like last time. Can you tell my kitchen lighting and iPhone camera pixels have improved?!

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“Hamburger” Casserole with Goat Cheese

Brown 1+ pound of ground turkey in skillet with 1 minced garlic clove. Add two cans of tomato sauce or crushed tomatoes, and simmer for 20 minutes or so. Meanwhile, boil a bag’s worth of egg noodles and drain. Next, stir together one bunch worth of sliced green onions with a 5 oz. cube of goat cheese and 1+ cup of yogurt, or enough to create a sauce. Layer all three (meat, noodles, sauce) in a casserole dish, and bake at 350 for 20-30 minutes. Stir halfway through baking so the noodles don’t get too try.

Bonus: leftovers for a couple of nights, depending on how hungry you are!

Meal ‘n Steal: $5 Banh Mi Sandwich

Today I was introduced to a whole new world inside of Duc Loi Supermarket in the Mission. They carry all kinds of local produce, organic products and wine, for a fraction of the price of fancier gourmet shops. But what we really came for was the Banh Mi Sandwich from the deli counter. At just $5 a pop, you get an entire meal in one sandwich – and bite by bite, it lived up to its rep.

Banh Mi Sandwich  @ Duc Loi Supermarket

So what’s in a Banh Mi sandwich? Five kinds of meat: pork pot roast, liverwurst, pork roll, head cheese and pork belly. But here’s the kicker, all that rich protein is balanced with carrots, jicama, cilantro, cucumber, daikon, and jalapeno – served on French bread.

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Oh, and I walked out with a bunch of green onions for $0.49. Can you think of anything that costs less than a $1 at the grocery store? Me neither. Consider me a convert!

Cleaning out the fridge: goat cheese lasagna

In this installment of making dinner from scraps, I whip up a simple yet flavorful lasagna with goat cheese, gruyere and butternut squash pasta sauce. I took inspiration for the goat cheese sauce from Fine Cooking, the layering from Keep it Luce, and I used about half a bottle of Dave’s Gourmet Butternut Squash Pasta Sauce (which is delicious and dairy-free; I highly recommend it on gnocchi).

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Instructions:

To make the goat cheese sauce, I whisked 1/4 cup of flour in a sauce pan with 2 tbsp of olive oil (butter would have been better, but of course I didn’t have any). Next, I whisked in 3 cups of unsweetened almond milk and let it thicken for about 10 minutes or so. From there, I stirred in 5 oz. of goat cheese, 1/2 cup shredded gruyere, 1/4 tsp freshly grated nutmeg, 1 tsp salt, and a couple clicks from the pepper mill.

Meanwhile, I toasted raw walnuts at 375 degrees in the oven, and then crushed them under foil with a rolling pin.

Then came the construction of the lasagna, using no-bake lasagna noodles. I used a 9×13 pan, but my lasagna came out very thin, so better to go with a smaller pan or double the recipe.

First, I layered 1/3 of the goat cheese sauce, followed by noodles, and 1/2 the butternut squash pasta sauce. Next, I added another layer of goat cheese sauce, noodles, and the pasta sauce. Then, I added a layer of toasted walnuts. (Note: I was also conservative with only one layer of toasted walnuts, but next time I would double it.)

After one final layer of noodles, goat cheese sauce, and pasta sauce, I sprinkled a healthy dose of grated gruyere on top. I baked it in the oven, covered with foil, at 375 degrees for about 40 minutes or until bubbly. I finished off a few extra minutes without foil at the end to melt the gruyere.

Delicious, easy and David-approved!

Meal ‘n Steal: $5 Arugula, Peach and Goat Cheese Salad

A $5 salad might not seem like a steal, but unlike it’s wimpier counterparts, this bowl full of wild rocket arugula, Cypress Grove goat cheese, sliced almonds and fresh peaches will actually fill you up. (There’s nothing worse than saving a buck and being hungry afterwards.)

Wild Rocket Arugula, White Peach, Cypress Grove Goat Cheese, Toasted Almonds @ Bair Island Tap & Eatery

If you’re not able to make it to Bair Island Tap & Eatery in San Carlos, you could easily make your own hearty version at home. In general, I’ve discovered goat cheese really coats dishes (and your stomach) well. And you can’t go wrong with nuts, dark leafy greens and tree fruit in any combination.