AND I used all the good cheeses: goat, feta & ricotta.*
Okay, I kinda feel meh about ricotta because it doesn’t really have any flavor. Unless we’re talking lasagna in which case I’m all gimme gimme the ricotta. Or I’m in if ricotta involves chocolate in the most epic dip.
Feta & goat cheese on the other hand are all about the flavor with their sharp, tangy selves and they don’t need chocolate to be just fabulous.
So this pasta was actually gonna be a carbonara with eggs and Parmesan, but we didn’t have any Parmesan (happy accident) so this bowl of 3 cheeses was born. And we’re not stopping at just a bowl of cheese even though that would be mega nice. We’re also adding crisp bacon and green peas and flaky salmon and we get to call the whole thing dinner…and then a perfect leftovers lunch.
So I didn’t take any action shots of me making this recipe because I made this dish Monday at 7pm and we were hungry and the sun was setting and and and woe is me. So humor me in pretending you enjoy looking at different angles of the exact same bowl of pasta.
Boring. I know. But I promise I’ll not be such a slacker next time.
I realized this week that I’m such an amateur coffee drinker. I know I’m always saying I’m so new to the coffee world, but I realized that what I really like is coffee flavored milk. I would say my perfect ratio is 1/8 cup coffee to 1 cup milk.
Someone should make and sell coffee milk. Like an iced latte but even more milky. I would say I would sell it but the last time I tried to sell something I found out that people weren’t as excited about black bean brownies as I was.
It’s like when you’re scared to have a birthday party because you think no one will come. The same is true for selling a product, you’re scared to sell something because no one will buy it. So I took the black bean brownies off my ‘Cool Things to Buy’ Page. We sold about 70 total, but geez that was so hard. Between having to rent a commercial kitchen to package them to realizing I really suck at math and underestimated the amount of almond flour we needed by 50% to getting liability insurance to having to wait in line at the post office to ship them…it was all ahhhh. I don’t think I’ll ever sell a physical product again. Glad I got the “I HAVE TO SELL A PRODUCT” mentality out of my system.
Ebooks are easy. You write them once and you don’t have to ship them. Perfect.
Side story time…yesterday before lunch I started having these intense visions of me slicing into a filet mignon. I wanted a steak SOO bad. SO BAD. That never happens to me. I texted Andrew before I left my office last night and said I NEEDED beef for dinner. So we went to smashburger, which filled the void a bit. I felt like I could have eaten 3 hamburger patties. It’s weird. I guess I need to eat more iron, it’s just odd because I eat animal protein everyday.
Speaking of protein, I tried this protein pancake yesterday and it was delicious. Not dry and sponge-like as my experience with protein pancakes has been. You gotta try. It’s this recipe from @Jazzythings.
And since you’re trying new things, you may as well try this recipe too because when in doubt…bacon.
3 Cheese Salmon Pasta
A creamy 3-cheese pasta with omega-3 rich salmon to fill your weeknights with.
Yield: serves 4 (makes fabulous lunch leftovers)
Prep Time: 15
Cook Time: 20
Total Time: 35 minutes
2 cups whole wheat pasta
1 lb. salmon
1 1/2 cup cherry tomatoes
2 tablespoon olive oil
3 strips bacon
1 teaspoon garlic, minced
1/2 cup whole milk ricotta
1/3 cup feta, crumbled
1/3 cup goat cheese
1/2 cup frozen green peas
Preheat oven to 350ºF.
Boil water in a sauce pan, add in pasta and cook until al dente. Reserve 1/2 cup pasta water and drain off remaining water. Set pasta and reserved pasta water aside.
Slice salmon into 4 strips and place on one half of a foil-lined baking sheet and drizzle with 1 tablespoon olive olive. Toss cherry tomatoes with remaining tablespoon olive oil and place on the other half of the foil-lined baking sheet. Place in the oven for 10-12 minutes, or until salmon reaches an internal temperature of 145ºF or it flakes easily.
Meanwhile, heat a skillet over medium heat and add bacon strips. Cook until crisp, about 4 minutes on the first side and 2 minutes of the other side. Place bacon on paper towels to allow some of the fat to drain off. Chop bacon and set aside.
In the sauce pan you cooked your pasta in, combine 2 tablespoons pasta water with 1 teaspoon garlic. Bring to a boil for 2 minute to toast/heat the garlic. Add in cooked pasta, ricotta, feta, goat cheese, frozen green peas, cooked tomatoes and salt/pepper. Add additional reserved pasta water in 1 tablespoon increments to help melt the cheese. Stir until cheese is melted, frozen peas are thawed and cheese coats all the ingredients evenly. Fold in salmon and bacon. Serve.
P.S. I updated my About page, if you wanna know things.
*I love starting a blog post with ‘And’ because it breaks every grammar rule my public school education tried to force on me.