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How To make Tortellini with Goat Cheese and Scallions

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2 Cups soft goat cheese, preferably Coach Farm
6 scallions -- plus
2 scallions, thinly sliced
2 eggs
1/2 Teaspoon freshly grated nutmeg
1/2 Cup grated Parmigiano-Reggiano -- plus 1/4 C
1 Recipe basic pasta
4 Cups good chicken broth
Bring 6 quarts water to boil and add 2 tablespoons salt.
In a large mixing bowl, mash goat cheese until soft. Add scallions, eggs, nutmeg and cheese and stir well. Using a pasta roller, roll out pasta to thinnest setting and then cut sheets into 2-inch squares. Bring chicken stock to simmer in a 4-quart saucepan. Place 1 teaspoon goat cheese filling in the center of each 2-inch square. Fold opposite corners together to form a triangle. Press edges together firmly to seal. Bring opposite points of the triangle together and meld together with firm finger pressure. Continue until all pasta is done. Drop tortellini in boiling water and cook until tender, about 7 to 10 minutes. Drain well and drop into simmering chicken broth. Add remaining scallions and cheese, check for seasoning and serve immediately.

How To make Tortellini with Goat Cheese and Scallions's Videos

7 Authentic TRINI DISHES!! Cooking TRINIDADIAN FOOD with @TriniCookingwithNatasha in Florida!

???????? NATASHA:
???? MY TRAVEL/FOOD BLOG:

After falling in love with Trinidadian cuisine during my trip to the island, I found myself craving it at home. So I linked up with a friend who happens to be the top Caribbean food influencer in the world! Come with me as we make authentic Trinidadian food with Natasha Laggan!

Through YouTube and social media, Natasha has made quite the name for herself as one of the foremost authorities on Caribbean cooking. I was super excited to watch her do her thing and have some more delicious Trini food!

???? MY TRAVEL/FOOD BLOG:
???? DAVID’S BEEN HERE MERCH:

She’d be making doubles, paratha roti, curry conch, curry ravioli with shrimp, and pork wallap. It was 9:30 a.m. And we’d be starting with some doubles!

Natasha made us some cherry coconut drops as well, and then started making the parathas. He rolled out the dough and added a mix of butter and Crisco before rolling it into a ball and letting it sit so it can rise.

Then, she started on the doubles bara using all-purpose flour, salt, yeast, sugar, turmeric, baking powder, and lukewarm water. She lets the dough rest for 10 minutes.

Next, she added a mix of chadon beni, garlic, and pimiento peppers to some chickpeas and dal with split peas she’d soaked overnight. Then, she added Amchar masala, jeera, turmeric, and all-purpose seasoning. It smelled so good!

Then, she jumped on the conch. She toasted some cumin seeds and fenugreek in a pan with oil, before adding scallions and onions, curry powder, and finally, the conch! It was a tropical curry and I couldn’t wait to eat it!

Then, the added the curry conch to an Instant Pot with some water to further tenderize it. After that, she started on the shrimp wontons using shrimp she marinated the night before with some Chinese spices.

She added a bit of shrimp to the wonton wrappers and fried them up. I love watching food being made. It makes me look forward to it even more! The wontons came out perfectly golden.

Then, she started pinching off small balls of bara dough, patted them out with oil, and fried them for less than 10 seconds each because they’re so thin!

Next was the curry ravioli with coconut curry sauce. She toasted some spices and added curry powder, water, and then the shrimp. In another pot, she boiled the ravioli and then added then to the shrimp and sauce.

The curry conch tasted great! Next was fried pork with soy sauce and Chinese seasoning. She sliced it thin and patted out the roti. Then, she cooked them on her tawa.

Then, she added the pork to a wok with spices, fries, peppers, and onions. It was spicy and tasty, with Chinese flavors. Then, it was time to eat!

We added chana, chadon beni sauce, tamarind sauce, pepper sauce, and cucumber to the doubles. They were excellent. I loved the fluffy bara and spice.

The wontons were crunchy and packed with shrimp curry. The sauce was a mix of ketchup, pepper sauce, and chadon beni sauce.

Next, the conch with roti blew me away. I loved the sweetness and the curry leaves. It was one of the best conch dishes I’ve ever had!

Next was the coconut curry shrimp ravioli, which blew my mind. It was one of the best pasta dishes I’d had in a while! I loved the tender pork, vegetables, and soft fries in the pork wallap.

Finall, the cherry coconut drop was a crunchy, slightly fluffy biscuit with cherries and coconut. I would love it with chai or coffee!

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Avocado Quinoa Blueberry Salad | Amy Roloff Cooking with 3 Fans & 3 Friends PART 1

I love having salads for lunch and dinner and I also love making salads into the main meal and served with some really good bread. This is one of those salads. It’s fresh, fulfilling, so good and it’s all about spring and summer. If you want to add some protein go well with salmon, chicken or another kind of fish. I hope you give it a try and better yet, feel free to put your own spin on it too.

Ingredients:
3 cups Arugula
2 cups Spinach (chopped romaine is a good substitute)
1 cup cook Quinoa
1 cup or more of Blueberries, fresh
½ small Red Onion thinly sliced and cut in half (or 1 large Shallot thinly sliced)
½ cups toasted Walnuts
1 large Avocado, rough chopped
½ cup Feta Cheese or about 6 oz Goat Cheese
1/3 cup Parsley chopped
¼ cup Basil, ribbon cut

Dressing:
1/3 cup Olive Oil
4 Tbsp White Wine Vinegar
1 Tbsp Stone Ground Brown Mustard (Dijon is a good substitute)
½ small lemon, zest and juice
1 – 2 tsp Honey
Salt and Pepper

Depending on serving size, salad serves approximately 4-6 salads or 4 ‘dinner salad’ servings.

Directions:
* If not already, cook quinoa according to the package directions. When done, fluff with a fork and let cool.
* In a small bowl combine all of the ingredients for the dressing and whisk until fully combined and blended together. Taste and add additional ingredients if necessary.
* I think it’s best to make individual salads but free to make it in a large salad bowl.
* In a bowl add the Spinach and Arugula. Add in the basil and most of the parsley. Then top it with the cooked quinoa, blueberries and onions.
* Drizzle the salad dressing on top and lightly toss the salad.
* Add the avocado and cheese and top it off with the toasted walnuts and garnish with a little chopped parsley.
* If not serving immediately, hold off on the dressing until you’re ready to serve. Or let others drizzle the dressing on their own salad.

Enjoy


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Empanadas & More - Ep 86

Roasted Cauliflower With Sun-Dried Crannberries, Parsley And Scallions

This video is about cauliflower

Cookbook Preview: Smitten Kitchen Every Day Cookbook, by Deb Perelman (2017)

My cookbook preview and look through of Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites, by Deb Perelman (Knopf; 2017)

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