Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Goat Cheese and Butternut Ravioli with Butter and Onions

I realized that I hadn’t made ravioli in almost a year, since I made the fried ravioli.  I had a jar of butternut squash puree so I decided to make it into ravioli.  
To make the filling, I melted down a small log of goat cheese.
Then, I added in the butternut puree and mixed it up.
While that was warming, I made the macaroni dough. I rolled it out and added a small scoop of filling in each.
I covered them…
Sealed them…
and separated them.
While all of this was going on, I sauteed a bunch of onion slices in butter.
John was a bit leery of the butternut filling.  Once he tried it, his eyes widened… he LOVED it!
This post was shared with Simple Lives Thursday!
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Fish Cake Salad

We try to eat seafood at least once each week.  It is usually a simple baked fish.  Sometimes it is a shrimp stir-fry or clams with macaroni.  I have been wanting to try something different, so this time I was aiming for fish burgers.  But I didn’t have burger buns… so…. I put it on a salad!
To make the burgers, I baked up a white, somewhat flaky fish.
When it was cooked, I broke it up and mixed it with bread crumbs, egg, celery, onions, and whatever herbs I had on hand. 
I shaped them into patties and fried them in coconut oil.
In the meantime, I boiled up some beets for the salad.  When they were cool, I sliced them up.
I stumbled upon some walnuts when I cleaned out the freezer, so I toasted them up.
The rest of the salad was arugula, cranberry-cinnamon goat cheese with balsamic vinegar and olive oil.  
When the fish cakes were crispy, I put them on the salad.  It was one of my best ideas yet!
This post was shared on Fight Back Friday!


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Celery and Potato Gratin

For some reason I ended up with lots of celery in the fridge.  That, along with a bunch of other things I had lying around the kitchen, became the side dish for the steak-n-kale salad I posted about on Monday.  
I made this in two parts.  First I made the breadcrumb topping and then I made the veggie mix.  It was good, because I was able to do it all in one dutch oven, but it had a down side. The topping was so good I kept snacking on it!
This recipe started the way most do (at least in my world).  I chopped a bunch of onions and sauteed them.
 When they were soft, I added in butter, breadcrumbs, garlic powder, and salt.  
 Then, I added in a few pieces of torn up toast. 
I added more olive oil and butter until it was brown and toasty.  
The topping was done.  It  was all scooped out into a separate dish and I started work on the veggies.  The celery was sliced and added to the dutch oven with chicken stock, salt, and rosemary.
When all the celery was softening, I added in a jar of cream of nothing soup and some more broth.
When it started to thicken, I added thinly sliced potatoes.
When the potatoes were coated with the sauce, I added in fresh scallions and shredded cheese.
Last, but not least, the bread crumb and onion topping was spooned on top and covered with shredded Parmesan cheese.
I baked it at 400* until it was dark brown and gooey.
 I know it doesn’t look to appetizing, but trust me, it was heavenly!
This post was shared on Real Food Wednesday, Fat Tuesday, and Fight Back Friday!


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I’m back… with steak salad!

Hi!  Long time, no see!  After spending the last 2 months snuggling on this little face…
I’m back!  
I’ll be posting again as regularly as I can, starting today with a quick steak and kale salad I threw together the other night. 
I sliced up some steak thinly and brushed it with garlic olive oil.  Then, I threw it on the cast iron grill pan.
While it cooked, I threw together Russian Kale, olive oil, lemon juice and salt.  I meant to take a picture, but I got distracted.
Yeah, I am going to be shamelessly adding baby pictures…
Anyway, once the steak was cooked, but rare, I threw it on top of the kale salad.  So quick and easy!
This post was shared on the Hearth and Soup Hop.