Heaven on a Plate

Yeah, baby! This dish rocked my world - and I totally whipped it out of my ass after being inspired by this dish made my MonicaJane of Yes, We Cook, and sort of by Nigella's so-so pasta dish I made a while back. This was so easy to make it wasn't funny, and it made a ton of left-overs so I didn't have to cook for a few nights. And it was spectacular - SPECTACULAR, I tell you!

Penne with Chicken, Mushrooms, Thyme, Lemon, and Goat's Cheese

500g penne (1lb package)
140g package goat's cheese (not feta; soft, unripened goat's cheese)
1/2 lb mushrooms, sliced
4 boneless skinless chicken thighs, cut into bite-sized pieces
1 tsp dried thyme
zest of 1 lemon + juice of 1/2 lemon
3 cloves garlic, crushed or grated
salt & pepper

1. Cook pasta according to package directions.

2. While the pasta cooks, saute the chicken until cooked through. Remove from pan, leaving any accumulated juices. Add mushrooms & thyme & saute until mushrooms have cooked down. Return chicken to pan, add garlic, and stir. Keep warm until pasta is cooked.

3. Drain pasta & return to pot. Add chicken & mushrooms, lemon zest & juice, and add the package of goats cheese. Stir together; the cheese will get all melty and create a "sauce". Season with salt & pepper to taste.I can't tell you how good this was! I am really enjoying cooking with chicken thighs, too; I didn't think I would, but I am rethinking my opinion of them. They certainly are WAY more affordable than breasts, I can tell you that. I would like to have used more exotic mushrooms (MonicaJane's recipe uses shiitake, which would have been great) but I only had a choice between regular white mushrooms, brown mushrooms, and portobellos, but the portobellos were way too expensive for my budget. So, I used white mushrooms (the browns weren't very fresh-looking).

A great meal! Thanks for the inspiration, MonicaJane!

Nigella's Pasta with All Kinds of Stuff

Pierce over at Life in the Slow Lane at Squirrel Head Manor is on a Nigella kick and is methodically going through Nigella Express. When I initially reviewed the book this pasta dish, called Linguine with Lemon Garlic and Thyme Mushrooms, caught my eye, and after reading Pierce's post about it, I decided to make it.

On a related note, my great friend Karen just returned from a trip to the UK, where she came across this thyme-y little tidbit. Herbs have been known to have many benefits, but if you ever get swollen testicles, please rub them with thyme and let me know how that goes, will ya?

OK, onto the recipe. This was done and on the table in about 20 minutes.

Pasta with Lemon, Garlic and Thyme Mushrooms, Nigella Express page 291, adapted by me

225g mushrooms, sliced (I didn't measure, I just used about 8 large mushrooms)
50mL olive oil
salt & pepper to taste
1 clove of garlic, crushed or grated
zest & juice of 1 lemon
2 tsp thyme
1lb pasta
2 - 3 tbsp freshly grated Parmesan cheese, or to taste

1. Slice mushrooms finely, and put in a bowl with the oil, salt, garlic, lemon juice & zest, and thyme.

2. Cook pasta according to package directions and drain loosely, retaining some water (I retained about 1/2 cup) and return to pot . Put the mushroom mixture into the pasta. Add cheese, salt & pepper, and serve.

This was OK. As a meal, I found it a tad unsatisfying because there wasn't much to it and it was a bit plain. The second night I had it, I served it with some sauteed shrimp to add some protein to the meal, and I plan on serving the rest as a side dish with an upcoming chicken meal. This was very simple to make, though, and I loved the light dressing on the mushrooms. As Nigella says in the cookbook, you can serve the mushrooms as a salad and I think that's a fantastic idea.

Thanks for the inspiration, Pierce!