Chocolate Mousse with Berries – Quick Valentine’s Dessert
February 14, 2011 - Written by DianaHere’s a Chocolate Mousse recipe that’s so quick, easy, delicious and perfect for Valentine’s Day. For the Superbowl I made vegan cupcakes that were delish. I thought the glaze tasted like pudding, but it was thick and sweet. I took that recipe and changed it into a mousse. This dessert is pretty fast and easy to make.
The microwave was used to melt the chocolate and goat cheese together before putting it into the magic bullet to combine it and add air (to moussify). That’s really all it takes, pour the mousse red raspberries and sliced strawberries in ramekins and then decoratively top with one of each and refrigerate. This is a dessert you can make after work and cool while dinner is being devoured. I loved it and so did my husband. One for us tonight, and another for tomorrow (no kids, oh well).
Ingredients:
- 8 ounces silken tofu
- 4 ounces semi sweet chocolate
- 2 tsp chevre (goat cheese – plain)
- 1 tsp vanilla extract
- 1 1/2 tsp agave
- 4 strawberries
- 12 raspberries
Use a paper towel or cloth to drain and pat dry the …
Sausage & Chard Crustless Quiche
August 24, 2009 - Written by Diana
I like quiches a lot, but more without the pie shell. I’m that way with pies too, I like the insides the most. This was our breakfast this morning. I used some herb garden chevre in it that we got from the cheese guy at the farmer’s market and some gouda (because it’s good-er that way). Quiches are fun because you can change it up a little – put in a different meat, or a different cheese, use some other veggies and it changes the taste for a whole new type of quiche.
Ingredients:
- turkey sausage – 6 breakfast links, cooked and crumbled
- handful of chard, stems removed
- shallot – diced
- 6 eggs
- 2 tbs evaporated milk
- 2 tbs herb garden chevre (you can substitute another herby chevre)
- 1 tbs gouda
- salt, pepper
Preheat oven to 350 degrees. Instead …
Farfalle with Chicken and Asparagus
April 27, 2009 - Written by DianaI keep using Asparagus and Chevre because I like the combination but also because asparagus is in season. I have some asparagus growing in a raised bed, but it’s very little, so I supplement with the store asparagus. Of course, then I keep using the asparagus until it is gone because I don’t want to waste any of it. The only thing I would add is little pear tomatoes, or dried tomatoes for a little more color, but the flavor as it was is very good.
Ingredients:
- 1/2 box farfalle cooked according to directions
- 1 whole chicken breast grilled and diced
- bunch of asparagus
- 1 handful pecans
- 4 oz goat cheese
- 1 big bunch of all different herbs – tarragon, chives, thyme and parsley
- garlic pepper
- salt
- grated parmesan
Directions:
In a pan with a …
Chicken stuffed with Asparagus and Herbed Garlic Chevre
April 20, 2009 - Written by DianaSince it’s National Garlic Day, I wanted to come up with a dinner that had some nice garlic flavor. Originally I was going to make a salad with garlic chicken and asparagus, but while I was at the store other thoughts entered my mind and I went with it. I grilled asparagus on a grill pan first, but maybe it doesn’t really need it. We loved the whole meal and I will definitely do it again when my daughter’s home, she enjoys it when I come up with something delicious.
Ingredients:
- 2 large chicken breasts – sliced in half, then pounded flat.
- 16 spears of asparagus
- Herbed Garlic Chevre
- Grated Parmesan Cheese
- Herbs – basil, parsley
- Salt
- Garlic-Pepper
Dollop the Herbed Garlic Chevre on the flattened chicken …
