Tomato Salmon Foil Packets for Two

The only fish I ate growing up came in a can and can also be referred to as chicken of the sea.  Unless you're Jessica Simpson then you know I'm talking about tuna.  My mom did pretty much all of the cooking and since she doesn't like fish, we never ate fish.

When I was in high school I worked as a waitress for a couple of years at a restaurant with a Friday night fish fry.  If you're from Wisconsin, you know what I'm talking about.  If you're not, then you're missing out.  Trying bites of my coworkers fried cod was the start of a very gradual transformation to my taste buds pleasure.

The big bang came when I studied abroad in Spain for a summer and lived with a host family.  When you live with a host family you eat what they eat, and the Spaniards sure do love their fish.  Much to my pleasure (and relief) I found that I enjoyed eating fish, even when it wasn't battered and fried in beer.

I became a fish eating machine, eating the fish whose names I never understood that were put on my plate.  I chowed down on pan fried fish.  Fish off the bone.  A fish that was good for stomach aches.  Sardines (I'm 90% sure that's what those little guys were at least).  And even fish that still had eyes!  While I still haven't adventured full on into the world of seafood, I'm definitely on my way.

Thanks to the masterful cooking and kind urging of Badger Kitchen's good friend Emily, I have discovered a new found love of salmon!  This salmon recipe is perfect for a fish cooking newbie like myself.

The fish stays super moist and juicy since each fillet is cooked enclosed in it's own foil packet.  Once you cut into the salmon it practically falls apart.  The olive oil and spices add flavor to the salmon and are complimented nicely by the tomato and oniony shallot.  I enjoy serving it with a side of vegetables and a chunk of bread to soak up the juices for a healthy, balanced and filling meal.

Hope you enjoy!
Kelsey

Recipe adapted from Food Network.

Ingredients:

• 2 (5oz.) salmon fillets
• 1 teaspoon olive oil plus 1 tablespoon
• Freshly ground salt and pepper
• 7 oz canned diced tomatoes
• 1 shallot, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• aluminum foil

Directions:

1. Preheat oven to 400 degrees.
2. In a small mixing bowl, combine diced tomatoes, shallot, lemon juice, oregano, thyme, salt, pepper and 1 tablespoon olive oil.
3. Massage 1 teaspoon olive oil, salt and pepper onto salmon fillets.  Place fillets oil side down on individual foil pieces.
4. Spoon tomato mixture onto salmon fillets until they are fully covered.  
5. Fold the sides of the foil so the fillets are fully covered and fold it so that it's sealed.
6. Place foil packets on a baking sheet.  Cook for 25 minutes or until fish is just cooked through.
7. Transfer from foil packets to plates and enjoy!

If you like this recipe, you may also like:

• Farro Salad with Smoked Trout
• Tuna Noodle Casserole
• Skillet Chicken with Cherry Tomatoes and Garlic

Skillet Chicken with Cherry Tomatoes and Garlic

It's the last Wednesday in August so you know what that means, the last installment of Tomato Month!  We've already brought you a salad, a pasta and a sandwich, so now I'm coming at you with this Skillet Chicken with Cherry Tomatoes and Garlic.

One thing that having a garden has really helped me with is eating more seasonable produce.  You're basically forcing it on yourself because, well, it pops up in your garden right when it's in season.  Besides when you grow it yourself, there are just so many other benefits to eating seasonably; from lower prices to having it likely grown locally so you're probably helping small businesses and farmers (especially if you hit up the farmer's market on the regular) while also reducing your produce's carbon footprint.

This dish is really a great way to maximize on seasonable produce right now.  Raise your hand if you have tomatoes coming out of your ears.  Yup, me too.  And while I love just popping cherry tomatoes in my mouth as a snack or tossing them in a salad, it's great to mix up the flavors a little bit and this skillet chicken definitely delivers on flavor.  The seasoned chicken tastes totally delicious and every time you bite into a cherry tomato it's like a miniature explosion of juices in your mouth.  Not only is it tasty but it definitely falls into the healthy category and takes minimal time and effort to make so it's a perfect weeknight dinner option.

Hope you enjoy!
Kelsey

Ingredients

• 2 large chicken breasts (I cut mine in half so they would cook better)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper
• 1 tablespoon olive oil
• 2 cups cherry tomatoes
• 2 large garlic cloves, minced
• 3 tablespoons cider vinegar
• 2 tablespoons water
• 1 teaspoon Italian seasoning

Directions

1. Spray large skillet with non-stick spray and set over medium heat.  Sprinkle chicken breasts with 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper.  Add chicken to heated skillet and cook until golden and cooked through, about 15 minutes depending on size.  Try to only flip chicken once.  Remove from skillet and set aside.
2. Add olive oil to same skillet and heat over medium.  Add garlic and tomatoes and stir until garlic is golden, 1-2 minutes.  Add water, vinegar, Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon crushed red pepper.  Continue stirring until tomatoes are softened, 2-4 minutes.
3. Spoon tomato and garlic mixture over chicken breasts and enjoy!

Recipe adapted from Weight Watchers New Complete Cookbook.

Two Years Ago: Tomato Avocado Feta Salad

BLT Grilled Cheese Sandwich

After April's Warm Tomato, Arugula and Bacon Panzanella Salad and Brittany's Caprese Pasta, Tomato Month continues with my take on the theme, a BLT Grilled Cheese Sandwich!

I'm going to start out by being straightforward with everyone, I know I'm calling this a BLT sandwich but I' didn't put any lettuce on it.  Leafy green lettuce and a hot skillet just don't go together too well so I chose to replace it with a different green food and that's where the avocado steps in.  Because the BLT was ultimately the inspiration for this sandwich I chose to keep it in the name, and because BAT just doesn't have the same ring to it.

The tomatoes I used in these sandwiches are fresh picked from my garden this past weekend.  It just feels so rewarding to be able to eat something that you have been taking care of and growing.  The tomatoes add a nice, fresh juiciness, and the avocado a gentle softness that helps balance out the crunch of the bacon and grilled bread.  We were really happy with how this sandwich turned out and I'm already thinking about how I'll be making it again accompanied by tomato soup once the weather cools off.

Enjoy!
Kelsey

Makes 2 sandwiches.

Ingredients:

• 4 slices of sourdough bread
• 6 pieces of turkey bacon, cooked
• 4 slices sharp cheddar cheese
• 1 large tomato, cut in 4 slices
• 1 avocado, mashed
• Butter

Directions:

1. Butter the outsides of two slices of bread.
2. Begin layering ingredients evenly on each slice, starting with one slice of cheese, then spread mashed avocado, place bacon strips and tomato slices, finally topping with another slice of cheese.
3. Butter the outside of last two slices of bread and top the sandwiches.
4. In a skillet preheated over medium heat, grill sandwiches for about 5 minutes on each side, or until cheese is melted.  If bread begins to burn before cheese is melted, lower heat.

Two Years Ago: Peach Almond Galette

Caprese Pasta

If you haven't heard from last Wednesday's post, August is tomato month at Badger Kitchen! Get excited gardeners, farmer's market goers, and tomato enthusiasts. This month we're featuring delicious recipes where the tomato has the starring role. This time of year, we find ourselves with tomatoes up to our ears! So look no further to find your next exciting recipe before you decided to cut that tomato up to just toss it into your side salad. C'mon now, your tastebuds are craving something new!

When I found this recipe at How Sweet It Is, I knew exactly how I was going to use it. I made it on a Sunday afternoon because it's a pasta dish. And pasta dishes warm up nicely as leftovers. So, it was going to be my go-to lunch for the coming work week. Yum, my lunch breaks were the highlight of the day. Oh and I had some gakwers this week as the aroma of basil filled the break room. 

Basil has to be one of my favorite fresh herbs. So delicious and it really is one of the main elements in this dish. Well, it is caprese pasta, after all. But surprisingly, my favorite part of this dish is biting into one of the juicy tomatoes. Just cooked enough, they add a refreshing burst of goodness amongst the mozzarella and noodles. 

Ingredients

1/2 box noodles

1 c. pasta sauce

1/3 c. half and half

1/3 c. parmesan cheese, grated

4 oz. mozzarella cheese, grated

1 pint grape tomatoes, halved or left whole (whatever your liking is!)

1 bunch fresh basil leaves, chopped

Extra cheese for garnish

Instructions

1. Preheat oven to 350 degrees.

2. Boil pasta, following directions on box.

3. Heat pasta sauce, half and half, and parmesan cheese in a saucepan over low heat. Stir occasionally.

4. Once pasta is done cooking, drain and place in a large bowl. Add mozzarella, sauce, tomatoes, and basil. Toss to combine. 

5. Place into a buttered 8X8 dish and garnish with more cheese, if desired. Cook in the oven for about 20 minutes. I love some extra crispy bites of cheese and noodles so I also broiled my dish for about 5 minutes at the end. 

Enjoy right away or as leftovers!

- Brittany

Warm Tomato, Arugula and Bacon Panzanella Salad

Its tomato season just about, before you know it tomatoes will be coming out of your ears. Don't worry though because this month on the blog its all about tomatoes!

This is a really simple recipe to throw together. You could even cut it down and make it for one person because the leftovers don't keep. Soggy bread problems, ya know? Speaking of bread problems, this is the perfect salad for day old bread. You want the bread to be a bit dried out so it takes its time absorbing the dressing.

This recipe can really be adjusted to your own tastes as well. Add as much or as little arugula or basil as you want. Play around with it a little bit. Trust your instincts! Add more tomatoes if you want. It is your salad after all. This is just a good foundation to build off of.

I love me some roasted tomatoes. They get all jammy and soft. Delicious. This recipe creates that feeling without having to turn the oven on. The tomatoes get fried up quickly in some bacon fat and they leave behind all their juices in the pan that will make up the bacon dressing eventually.

Surprisingly the bacon isn't over powering as you might expect. It gives just the right amount of salty bacon flavor and crunchy topping.The vinegar and mustard add nice balance to the dressing. You could easily use green onions or shallots in replace of the leeks. I just happened to have bought leeks the day before at the farmers market. 

Overall this is a really easy and beautiful salad to throw together for friends. The crispy bread with the juicy tomatoes and rich bacon and spicy arugula go so well together. Try adding some mint for a little extra freshness with the basil. More tomato recipes to come this month! Enjoy!

April

Ingredients:
1 french baguette or french round, cut into 1 inch cubes 
6 slices smoke bacon (3 ounces), cut into 1/4 inch pieces
1 1/2 pints tomatoes, halved
1 leek, sliced

1 tablespoon lemon juice
1 1/2 tablespoons balsamic vinegar
3 1/2 tablespoons olive oil
1 tablespoon Dijon mustard
Salt, to taste
Pepper, to taste

2 handfuls of arugula
Handful of basil

Buratta, mozzarella or goat cheese to serve

Instructions:

1. Preheat the oven to 300 degrees F. Spread bread in one even layer on a rimmed baking sheet and toast bread in oven for 15 minutes or until the bread is crispy, but not browned. Meanwhile, fry bacon over medium heat, until crispy. Using a slotted spoon, remove bacon from pan, reserving 1 tablespoon of bacon grease. Add the halved tomatoes, cut side down to the pan, cooking over medium heat for 3-5 minutes or until softened and slightly caramelized. Remove the tomatoes, using a slotted spoon again, and set aside. 
2. Over medium heat, add a tablespoon of oil to the pan and saute the leeks until softened and lightly golden, about 5-7 minutes. Turn off the heat and add the lemon juice, balsamic vinegar, remaining olive oil and dijon mustard. Whisk it all to combine (it will be thick and clumpy, that is okay). Season to taste with salt and pepper. 
3. In a large bowl, add half the bread and top with half the tomatoes, arugula, basil and dressing. On top of that add the remaining bread and vegetables and dressing and toss to combine. Serve immediately and garnish with some bacon, buratta (or cheese of your choice) and a drizzle of balsamic vinegar.

Tomato One-Pot Pasta

One of the biggest challenges I've found with working a full-time job that gets done at 5:00 everyday is making dinner.  It used to be no big deal if I was making a recipe that took half an hour to prep and then 45 minutes to cook, I would just start around 4:30 or so.  If I do that now, we're not eating dinner until 7:30 and considering that I'm usually starving by the time I get home at 6:00, that just doesn't fly.

One of the obvious solutions is to just pick recipes for weeknights that are really quick to make (I'm open to any suggestions if you have any.)  I've seen a number of one-pot pasta recipes on pinterest and different blogs so I decided to give it a try since it sounds pretty easy.  And boy was it easy.  It took me maybe 10 minutes to cut up my onion, garlic and cherry tomatoes and then I just threw everything in a pot (including the uncooked noodles) and stirred.  About 30 minutes after getting home from work, voila dinner is served.  It's almost like magic.  Almost.

I was a little worried that this pasta wasn't going to have very much flavor, but it definitely does courtesy of the red pepper flakes.  As it cooks at the water evaporates the tomatoes break down a little bit, the flavors all blend together and what remains at the end is a sauce coating the noodles that for sure is not bland.

Ingredients:

• 12 ounces whole wheat linguine
• 12 ounces cherry tomatoes, halved or quartered
• 1 onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1/2 teaspoon red pepper flakes
• 2 sprigs basil (plus more for garnish if you wish)
• 2 tablespoons extra virgin olive oil
• 2 teaspoons coarse salt (plus more for seasoning to taste)
• 1/4 teaspoon freshly ground pepper (plus more for seasoning to taste)
• 4 1/2 cups water
• Grated parmesan cheese

Directions:

1. In a large, straight sided skillet, combine pasta, tomatoes, onion, garlic, red pepper flakes, basil, oil, salt, pepper and water.
2. Over high heat, bring to a boil.  Continue to let boil, frequently turning and stirring pasta, until pasta is al dente and water is nearly evaporated. (Around 10 minutes or so)
3. Split between 4 bowls, season with salt and pepper to taste.  Garnish with torn basil, grated parmesan and additional oil if you please.

Recipe from Martha Stewart.

Red Tomato Hash

People have been asking me a lot lately how school is going. My response is usually its been going for three weeks too many. That is right people, can't a girl just be ready to be done with school? We have all been there, right?

The best part of my semester, maybe the second best class ever taken at UW-Madison, is my 50 minutes of relaxation twice a week. It is pretty awesome. We stretch, relax, clear our minds, focus on breathing, all that cool stuff. I'm going to be a zen relaxation machine come December.

You may wonder to yourself, what could be a more awesome class than that? A literature class dedicated to J.R.R Tolkien. What I have to read The Hobbit tonight? Well, I am not going to argue with that, ever. Speaking of being a total LOTR nerd, who is way excited for The Hobbit movie to come out December 14th? I don't even care that it is right before finals week, I will be there at midnight.

Enough LOTR nerd talk and on to this hash. It is pretty delicious and fairly easy. You roast some tomatoes, garlic and jalapenos. Don't be afraid to let the tomatoes get really blackened, it makes the salsa more thick and delicious. Add it all to a food processor, making it a chunky salsa consistency. Finally toss in some finely chopped onion and cilantro and done.

You can also double the tomato salsa and get salsa one day and hash the next. I do suggest, depending on how hot your peppers are, one jalapeno for salsa and two for hash. The peppers I used, where like crazy stupid hot. Locally grown for the win. Grocery store jalapenos, weak.

After you make the salsa you cook up some onion and other vegetables you have on hand, in a non-stick skillet, with a little oil. Then add some salsa to the skillet, letting it reduce and thicken. Finally add some roughly mashed potatoes, stirring occasionally letting everything get all golden delicious before shoveling into your mouth.

xo
April

Ingredients:
Salsa:
1 pound (3 medium) tomatoes
1-2 fresh jalapeno chiles
3 garlic cloves, unpeeled
1/2 teaspoon salt
1/2 small onion, finely chopped
1/3 cup chopped cilantro
1 1/2 teaspoons cider vinegar

Hash:
1/2 small onion, chopped
1 medium red bell pepper, chopped
1 ear corn, kernels removed
3 cups roughly mashed red potatoes (from about 2 pounds boiled potatoes)
3 tablespoons vegetable oil

Instructions:

1. Lay the tomatoes on a rimmed baking sheet and place about 4 inches under a hot broiler. Roast until blistered and blackened on one side, about 6 minutes. Remove the baking sheet from the oven, flipping the tomatoes over and adding the jalapenos. Return the baking sheet to the oven and continue to broil for 6 minutes, at 3 minutes, add the unpeeled garlic cloves to the baking sheet.
2. Cool, then peel the skins off the tomatoes and garlic and stem and seed the jalapenos. In a food processor, grind the jalapenos, garlic and 1/2 teaspoon salt to a paste. Add the tomatoes to the paste, pulsing several times to achieve a coarse puree.
3. In a strainer, rinse the onion under running water, shake off any excess and add to the salsa, along with the cilantro and vinegar. (At this point you could use this as a salsa or continue on to make the hash).
4. In a large non-stick skillet over medium heat, fry the onion, pepper and corn in the vegetable oil for 5-8 minutes. Add 1 1/2 cups of the salsa and cook until thick and reduced, about 5 minutes. Finally stir in the 3 cups of coarsely mashed potatoes, continuing to fry and turn everything together until the potatoes brown and the mixtures holds together, about 5-10 minutes.
5. Serve the hash with a fried or poached egg.

Adapted from Ricky Bayless

Tomato Avocado Feta Salad

My excessive eating and fine wine drinking didn't stop when I got back from California. Why you ask? The sister-in-law came back a few days after us. She only got to stay for a few days before heading back to California and then to Texas. Then she finally gets to come home forever and ever or at least until she goes off to grad school. Probably somewhere cool like Harvard or Oxford. Smarty pants.

This salad was the perfect healthy cleansing meal I needed after over indulging for more consecutive days than I'm willing to admit. I exercised, a few times, in there. That counted for something. Anyways, my dad and my mom gave this rave reviews. They took part in the overindulging binge as well and thought it was only fair they had a bowl of this too.


I tested out two different dressings for this on my dad. One made with bacon fat and balsamic vinegar, a little BLT inspiration situation. Bacon grease and everything else associated with bacon, usually makes everything better. Surprisingly not the case here and not just because this was supposed to be a healthy meal.

The vinaigrette listed below, made for a much brighter salad. Made the tomatoes a little more sweet and paired with the avocado better. It was just all around better. The tomatoes became the star, which is the point. Save the bacon for your next BLT or don't. Sprinkling bacon pieces over the top of the salad was a nice option, giving it a bit more richness without having a greasy heavy bacon vinaigrette.

The best part of this salad has to be that you can make it as big or as little as you want. Make it fit your needs. Love avocado? Use two instead of one. Love feta? Use more of it. Crumble it instead of cube it, getting little bits in every bite. You get the idea. Its a awesome summer salad perfect for showing off summers tomatoes.

xo
April

Serves 2-4
Ingredients: 
Vinaigrette:

1 medium shallot, minced
1 garlic clove, minced

2 tablespoons white wine vinegar
1 1/2 tablespoons dijon mustard
1 1/2 tablespoons honey
1/2 cup plus 1 1/2 tablespoons extra virgin olive oil
Salt and pepper to taste
Salad:
3 large heirloom tomatoes, cubed
1 avocado, cubed
4 ounces feta cheese, cubed
2 slices bacon, cut 1/4-inch pieces, cooked crispy (optional)

Instructions:

1. For vinaigrette: combine all the ingredients for the in a bowl, whisking until the mixture emulsifies.
2. In a large bowl, combine the tomatoes, avocado and feta. Pour some vinaigrette over the salad, gently tossing. Serve, dressing with more vinaigrette to taste.

Green Tomatillo Guacamole

My parents had their Monday night crew of friends over this week, and of course I jumped on the opportunity to show off my mad kitchen skills. They were going to order pizzas. Why do that when it is so easy just to throw some homemade ones together?

I got to be creative with two and my mom made two. Whenever my mom and I try to cook in the kitchen together these days, it turns into a bit of a competition. My dad can attest to my great concern that mom was going to show me up and steal my thunder. Worried all day. Thought my pizzas might be too weird, aka adventurous. Beet pizza. Zucchini and roasted tomato pizza. I just struggle to keep things on the straight and narrow normal path.

So much for all of my fretting, mine were the bomb. Who had one of their whole pizzas devoured? This kid right here. Victory! Hers were good too, she just failed to steal my thunder. Enough bragging and onto the guacamole, which is not your regular guacamole. Which is silly because my whole reasoning behind making it was to quell my concerns about my pizzas.

It was a hit. This is based on a recipe by Rick Bayless, forgot my trusty cookbook at my apartment. The tomatillo mixture makes this guac nice and tangy. It also ends up being less thick than your traditional guac. The addition of lime juice, just a squeeze, is optional. I tasted it and thought maybe it needed more tang. After I added the lime I thought maybe it was better without, but I couldn't go back and compare, obviously. It was a hit though, and will for sure impress!

xo
April

Ingredients:

3-4 medium tomatillos, husked and rinsed

2 serrano peppers, stemmed

3 cloves of garlic, peeled

Cilantro

1/2 a small onion, finely chopped

3 avocados
1/2 teaspoon salt
1/2 lime (optional)

Instructions:

1. Turn your ovens broiler to high. Arrange the tomatillos, serranos and garlic on a rimmed baking sheet, placing it under the broiler for 5-8 minutes. Half way through or when the tomatillos are nicely charred with brown spots, flip them over and return them to the oven. Once nicely charred on both sides, remove from the oven and allow to cool.
2. Once cooled, add the tomatillos, serranos, garlic, cilantro, and a scant 1/4 cup of water to a blender or food processor, blending until smooth. 
3. Cut the avocados in half, remove the pit, and scoop out the flesh into a medium bowl, adding the onion and tomatillo mixture. Mix with a fork to your desired consistency (I like mine fairly smooth). Add more cilantro, squeeze of lime and salt to taste.

Roasted Tomatillo-Serrano Salsa

My love affair with Rick Bayless continues! I made this to go along with homemade quesadillas, yummy. You can find everything in a regular grocery store and the process is very simple. In total, thirty minutes are spent actively cooking.

Tomatillos are a pale yellow to green fruit, covered in a papery lantern like husk. They are not green tomatoes though. Tomatillos are more tangy and citrusy than a green tomato. Make sure to pick ones that have grown fully into their husk. When you peel off the husk, rinse the sticky coating off that can sometime make them hard to peel.

The recpie asks you to rinse the chopped onion under cold water. This may seem silly, but is really worth it. When you give the chopped onions a rinse, the taste of onion does not overpower everything else like it sometimes can. I would suggest using this trick whenever you make salsa or guacamole. This salsa is also used in an amazing Tomatillo-Green Guacamole, recipe to come in the future!

Recipe courtesy of Rick Bayless
Ingredients:
1 pound (10-12 medium) tomatillos, husked and rinsed
1 to 3 fresh serrano chiles to taste
2 large garlic cloves, unpeeled
1 small white onion, finely chopped
1/4 cup roughly chopped cilantro
Salt, about 1 teaspoon
Sugar, about 1 scant teaspoon (if tomatillos are too acidic)
Instructions:

1. Turn broiler to high. Place tomatillos on a baking sheet and place 4 inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Cool completely. Roast the chiles and garlic in a ungreased skillet over medium heat, turning occasionally, until blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 minutes for the garlic. Cool, then pull the stems from the chiles and peel the garlic
2. In a food processor or blender, add the roasted tomatillos, garlic and chiles (I used one and a half), pulsing until everything is reduced to a coarse puree. Scrape the salsa into a serving bowl, adding a 1/4 cup of water if it is too thick. You can complete all of these steps up to 2 days ahead of time.
3. Right before you are ready to serve, scoop the onion into a strainer, rinse under cold water and shake off any excess water. Add the onion and cilantro to the salsa, seasoning to taste with salt and sugar.

Sun-Dried Tomato and Goat Cheese Pasta

Earlier today I was looking through some old recipes that I had saved and I came across this recipe for rigatoni with sun-dried tomatoes and goat cheese.  Being a member of the Badger Cheese Club with my fellow blogger, April, goat cheese has definitely become one of my favorites so I decided to adapt the recipe I found and try to make it a little bit healthier.

I learned something from cooking this meal, and that is I do not really care for sun-dried tomatoes.  The pasta is still very good though.  The red pepper flakes give the pasta a nice little kick, while the sun-dried tomatoes balance it with sweetness.  The pasta is topped with homemade whole wheat bread crumbs that add some crunch to the creamy pasta.  If I make this recipe again, I will add a little more pasta as the sauce was a little too dense for my taste, but some people may like it that way.

Whole Wheat Bread Crumbs

Ingredients

• 4 slices whole wheat bread

Directions

1. Preheat oven to 350 degrees.
2. Put bread slices into a food processor and run for about 25 seconds so that crumbs are fine.
3. Spread crumbs onto a baking sheet evenly and cook for about 10 minutes.  Bread crumbs should be golden brown.

(Store unused bread crumbs for future use.)

Recipe from Comfort Food Fix by Ellie Krieger

Sun-Dried Tomato and Goat Cheese Pasta

Ingredients

• 8 ounces whole wheat penne noodles
• 1/3 cup whole wheat bread crumbs
• 4 tablespoons olive oil
• 1/8 teaspoon pepper
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup sun-dried tomatoes, cut into strips
• 1 cup skim milk
• 4 teaspoons corn starch
• 1/8 teaspoon nutmeg
• 4 ounces goat cheese
• Salt to taste

Directions

1. Preheat oven to 400 degrees.
2. Prepare whole wheat noodles according to package directions.
3. In a small bowl, mix whole wheat bread crumbs, 2 tablespoons of olive oil, and pepper.  Set aside.
4. In a separate small bowl, whisk together skim milk and corn starch.  Set aside.
5. Heat 2 tablespoons olive oil over medium heat in a large saucepan.
6. Add garlic, red pepper flakes, and sun-dried tomatoes.  Stir for 1 minute.
7. Add milk mixture and nutmeg.  Let simmer for 2 minutes.
8. Toss in cooked noodles and goat cheese.  Add salt to taste.
9. Spread noodle mixture in a baking dish.  Sprinkle bread crumb mixture on top.
10. Bake in the oven for 10 minutes.  Serve and enjoy!