Bridget Batson’s Weekly Running Recipe- Week 8

1 T olive oil
8 oz. quinoa pasta shells, cooked1 shallot, thinly sliced
1 cup goat milk, low fat
pinch celery seeds
pinch dry mustard
pinch paprika
1 heaping teaspoon cornstarch
4 oz soft goat cheese
3 T  apples, peeled, diced
2 T chives
olive oil
salt & pepper
1 cup goat milk, evaporated

In a medium pot sauté the shallot in the olive oil until golden brown.  Add the evaporated milk, 3/4 cup low fat milk, celery seed, paprika, mustard, salt and pepper. Bring to a boil, and then reduce to a simmer. In a separate bowl whisk the cornstarch and remaining milk together, then slowly whisk it in to the sauce and gently simmer until it slightly thickens. Add the goat cheese and stir until smooth. Bring the sauce back to a simmer the sauce for 2 – 3 minutes or until it coats the back of a spoon. Stir in the pasta, chives, apples, salt and pepper.

Goat products have a creamy texture, low in fat and high in flavor. The low fat and fat free cheeses had an unpleasant rubber like texture. Also try adding 4 oz of your favorite cheddar for a richer flavor and still have a lower amount of calories.