This has been an exhausting month. We’ve been celebrating new jobs, birthdays galore, the arrival of good friends, checking out new restaurants and just enjoying all things fabulous about fall. Somewhere in there, we’ve been expected to cook. It’s possible that little piece of the pie fell through the cracks. Of course, we enjoy cooking, but perhaps this is one of those times when it felt like we had to make something. For the sake of the blog, for the sake of our readers. Is this how it feels when people get a bit of the blogging blues? If there’s one thing we both want to avoid, it’s the feeling that cooking is a chore. Some activities are hard to enjoy when they feel like obligations. When times like this arise, you find an easy way to solve the problem.
Pull ingredients out of the fridge or pantry, lay them on the counter and pick out the ones that will complement each other best. That’s a great way to approach cooking. Especially when you’re feeling lazy. There was a bit of goat cheese and mascarpone left over from a recent party, and it seemed like a great idea to add the two to a pasta dish. Marinated olives are great with citrus, so popping these two into the mix were a great way to add more flavor. You can never go wrong with fresh herbs, and that’s why we love to use them whenever we can. When a meal falls into place like this, it breaks through those cooking blues. And you get a little kick in the butt, or should we say, a kick back into gear.
What do you do when you’re feeling uninspired in the kitchen?
Penne with Goat Cheese, Mascarpone and Olives – Serves 4
12 ounces penne pasta, reserve 2 tablespoons cooking water
4 ounces goat cheese, room temperature
4 ounces mascarpone cheese, room temperature
Zest of 3 large oranges
1/4 cup whole black olives, diced
1/4 cup fresh basil leaves, sliced
1/4 cup fresh mint leaves, minced
1/2 tablespoon kosher salt
1. Cook the pasta according to package directions. Drain and pour into a bowl, reserving 2 tablespoons of the cooking water.
2. While the pasta cooks, mix together the goat cheese, mascarpone, orange zest and the pasta cooking water.
3. Stir the cheese sauce into the pasta, then toss in the olives, basil and mint. Season with the salt and mix well.
Click HERE for the printable recipe.
Other recipes you may enjoy...
A Belly Full of Buitoni
Sweet, Eggy Experiment
Bianca’s Guest Test Kitchen
The Duo’s Ethnic Exploration: Peru
Southern Eye-talian Fare