Roasted Beets and Sauteed Beet Greens

I didn't think I really liked beets but we got some from a Farmers Market basket the other day so I was kind of forced to make them.  I know the best way to bring out the flavor in most veggies is to roast them.  Its no different for a beet.  These are definitely not the canned beets your parents tried to get you to eat when you were a kid.  These are delicious.  The greens are also amazing.  Together its a perfect pairing.  The beets are sweet and the greens just a little bitter.  I just realized I didn't get a picture of the gorgeous beets before I chopped them all up.  I will have to add next time I make this dish. 

Ingredients:
1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped shallot (optional)
salt and pepper to taste
1 tablespoon red wine vinegar or orange juice (optional)

Roast the beets:

Preheat the oven to 350 degrees. Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. 

Make the greens:  When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and shallot, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Add the red wine vinegar or orange juice last.  

When the roasted beets are cool to the touch you can remove the skins.  Slice the beets and serve on the greens.  

Recipe adapted from Allrecipes.com

Mango Sorbet

Mangooooo!  We love mangos!  One of the great things about summer is all of the fresh fruits and veggies that are in season.  Right now is the perfect time to buy a ton of ripe mangos.  Mango sorbet is so easy to make and very refreshing.   You could also add pineapple or strawberries for some variation. 

Ingredients:
5-6 VERY ripe mangos - peeled, seeded, and cubed
1 1/2 cup water
1 1/2 cup sugar
3 tablespoons fresh lime juice

Make the simple syrup: In a medium saucepan boil water and sugar until the sugar is dissolved.  Set aside to cool thoroughly.  

Prepare the mango puree: 

Place cubed mango in a food processor, and puree until it is really smooth.  If  you are going to add any other ingredients like pineapple or strawberries puree them separately and then strain through a fine mesh strainer.
  

Pour in simple syrup mixture and lime juice and mix well.

Pour the mixture into an ice cream maker.  I have the Cuisinart frozen yogurt, ice cream and sorbet maker.  Its awesome.  It should take about 20-30 minutes to freeze.  

 Serve it plain, with a raspberry syrup or some shaved chocolate.  Yum! 

Mandarin Chicken Salad (Sandwiches)

This is my favorite chicken salad recipe.  It can be a chicken salad salad served on lettuce or a chicken salad sandwich.  I serve it on a croissant.  I really like all of the textures of the ingredients and the slight sweet flavor that comes from the green grapes and mandarin oranges.  This is a great salad for summer time lunch.

Ingredients:
4 cups chopped or shredded cooked chicken
1 cup diced celery
2 TBSP lemon juice
1 TBSP minced onion
1/2 cup mayonnaise or plain greek yogurt
1/2 tsp salt
1 cup seedless green grapes quartered
1 (2 oz) package slivered almonds, toasted
1 (11 oz) can mandarin oranges, drained
Croissants and or lettuce

For the chicken I always roast a whole chicken or bake chicken breasts.  I'm sure a rotisserie chicken would be good too. You want to make sure the chicken is cold or at least cooled to the touch. 

Combine first four ingredients; cover and chill at least one hour.

Combine mayonnaise or plain greek yogurt, and salt.  Add mayo mixture, grapes and almonds to chilled chicken mixture; toss gently.  Stir in mandarin oranges.

Serve on lettuce for salad or on a croissant or your favorite bread for a yummy sandwich.
Makes about 6 servings.

Recipe from The Ultimate Southern Living Cookbook.

Watermelon Sorbet

Mmmmm.  Nothing says summer like juicy watermelon running down your chin.  This watermelon sorbet is refreshing, beautiful and so easy to make.  I made a double batch and it didn't last the day. 

You will need:
5-6 cups seedless watermelon chunks
1 cup water
1 cup sugar
3 TBSP fresh lime juice

Make the syrup: In a medium saucepan, bring the sugar and water to a boil. Reduce the heat and simmer until the sugar is completely dissolved. Set aside to completely cool.

Make the watermelon puree: Put the watermelon chunks into a blender or food processor. Pulse about 20 times to chop the melon and then process until the watermelon is completely pureed. 

Press the watermelon through a fine mesh strainer to remove the seeds and any extra pulp.

Freeze it all together: Combine with the cooled sugar syrup and the lime juice. Chill in the refrigerator for 1 hour.
Pour the watermelon mixture into the freezer bowl of your ice cream maker. I have a Cuisinart frozen yogurt, ice cream and sorbet maker.  Its a great thing to have.

How pretty is that color?!

 Mix until the sorbet has thickened, approximately 25-35 minutes.  The sorbet will have soft serve texture. You can enjoy your sorbet right away or put it into an airtight container and place in the freezer until firm for about 2 hours.

Enjoy!

Kimchi Fried Rice

Here is another delicious vegetarian dinner.  I usually think kimchi is too spicy for me unless I'm really in the mood for something spicy.  Really this dish is nothing but flavor.  The rice to kimchi ratio is perfect to tone down the heat of the kimchi but still has that great kimchi taste.  

Ingredients:
4 TBSP vegetable oil
4 cloves garlic, minced
5 green onions cut into 1″ lengths + 2 more thinly sliced
optional: 1 1/2 cup vegetables or tofu cut into very small pieces (already cooked is OK too)
6 cups cooked and refrigerated rice (day old is best)
1 1/2 cup drained and chopped kimchi (squeeze out most of the moisture)
1 teaspoon sesame oil
1 1/2 teaspoon Kosher salt
optional: chili paste like siracha if your kimchi isn’t spicy enough (kochujang paste is really good too)
optional: 1 fried egg per person (sunny side up, runny yolks)

Dry and cook the tofu/vegetables: If you are using tofu cut it into slices and press between paper towels or a kitchen towel to get as much moisture out as you can.  Dry tofu= better flavor and texture.   I fried the tofu in sesame oil and some soy sauce ahead of time.

Make the fried rice: Pre-heat your largest cast-iron skillet or wok over maximum heat. I have a large electric skillet that works great.  Add the oil, and immediately follow that with the garlic and the 1" green onions. Stir-fry for about 20 seconds.

Add the rice and toss to coat with the oil. Continue to fry over high heat, tossing only occasionally and mostly letting the rice stay in contact with the pan so that it has time to brown. Keep the rice in the pan as long as you can because the more brown crispy bits you develop, the more delicious it will be. You want to break the rice up somewhat but also leave some smallish clumps.

Finish the dish: Add the kimchi, tofu or vegetables, sesame oil, salt and optional chili paste and stir-fry for one more minute. (If using previously cooked vegetables, add them now too).
Serve immediately, topped with the remaining green onion and the fried egg if you are using it.
I also bought some Korean sushi rolls (kimbap) to serve with the rice.  
Serves 4

Wow!  Even Bailey liked it! 

Recipe adapted from Herbivoracious.com

Quesadilla with Mangos, black beans and swiss chard

While searching for recipes this week I tried to find some that would be easy and fast.  I have Audrey's choir concert tonight, work on Tuesday and Wednesday, Audrey's drama play on Thursday then work again Friday.  SO, I need quick and easy.  This recipe is a dressed up quesadilla.  Who doesn't like a quesadilla right?!  This took a little longer than I anticipated to make because of the prep and cooking of the chard but it was well worth it.  I would make the chard in the morning next time and have it ready for dinner time.

For the quesadilla:
8 tortillas small or medium (small is easier to flip)
3 cups swiss chard chopped
1 garlic clove chopped
2 mangoes cubed
1 jalapeno chopped
3 green onions sliced
1 can black beans, rinsed and drained
cheddar cheese or any favorite cheese
1 lime
kosher salt
pepper

For the garnish:
cilantro
tomatillo salsa store bought
avocado

Take chard off of the stems, rinse, dry, chop and set aside.  Drain and rinse the beans and set aside.  Cube the mangoes, chop the jalapeno, green onions, and garlic.  Set aside.  Saute the chard in a little oil, add the chopped garlic, salt and pepper and a few squeezes of lime juice. Cook 3-4 minutes until wilted.  Set aside. 
Toss the mango cubes with a little lime juice and a sprinkle of salt.  Assemble the quesadilla with cheese, chard, beans, jalapeno, green onions and mango.  Grill on both sides until cheese is melted and it looks brown and delicious.  Top with Avocado, cilantro and serve with the tomatillo salsa.  Ole!

Recipe adapted from loveandlemons.com

Spinach Strawberry salad with strawberry balsamic vinagarette

This is my favorite "go to" salad for any occasion.  We have been making this for about 12 years now.  It is just so good!  The trick is to layer the salad in a glass bowl for a great presentation.

For the salad:
6 cups baby spinach, washed and dried
3 cups sliced strawberries
1/2 cup toasted almond slices
fresh feta cheese ( i really like boars head brand)

For the dressing:
1/4 cup balsamic vinegar
3/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 TBSP sugar
2 strawberries or strawberry jelly

Slice the strawberries, toast the almonds and set aside.

toast nuts in a dry pan until they start to brown

Start by layering the spinach first then add the strawberries around the outside of the bowl.  Add the feta around the outside of the bowl  and sprinkle on the toasted almonds.

Keep layering until your bowl is full.  Top the salad with a little more strawberries, feta and almonds.

Make the dressing.  It is easiest if you have a mini chopper or immersion blender to get all of the ingredients incorporated.  Place all ingredients into the mini chopper and blend.   If you don't have a mini chopper or immersion blender omit the strawberries and sugar.  Whisk all ingredients in a medium size bowl then add 2 tablespoons of strawberry jelly. 

Easy Scones with "Devonshire Cream"

These are the tastiest, easiest scones you will possibly ever make.  I make all kinds of different variations.  You can add dried cranberries and orange zest, lemon zest, skor candy bar, mini chocolate chips.  You get the idea.  Today I made plain scones with a side of "devonshire cream" and strawberry jelly for a tea party. 

For the scones:

 2 cups all-purpose flour

1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup raisins (or dried cranberries, mini chocolate chips etc)
1/2 cup sour cream or Greek yogurt
1 large egg

For the devonshire cream:
4 ounces marscapone cheese
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 TBSP white sugar

 Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

In a food processor, add flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut butter into 1/4 inch slices and add to flour mixture.

Pulse a few times until the butter is cut into flour and looks like small peas.
In a small bowl, whisk sour cream and egg until smooth. Add sour cream mixture into flour mixture and pulse in food processor until dough looks really chunky like this.

Turn the dough out onto a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.

Sprinkle with remaining 1 teaspoon of sugar. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper or sil pat), about 1 inch apart.

I made mini scones so I divided the dough into 2 circles.

Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature. Serve with devonshire cream and strawberry jelly if you desire.

To make the devonshire cream mix all ingredients into a large bowl.  Beat until the mixture holds shape and looks like softly whipped cream.  Serve right away or refrigerate until ready to use.  

Bailey likes it!

 

Vanilla Cake with Strawberry Cream Cheese Frosting

This recipe is from Bon Apetit magazine.  Why I don't have a subscription to Bon Apetit magazine is beyond me.  I need to get one right away!  The first time I made this cake was for Wills birthday.  Oh my gosh was it ever good.  It is a pretty big cake so I ended up giving a huge slice to Bailey's preschool teacher Ms. Mary.  The next day she asked if I could make one for her for Mother's Day.  What a compliment!  Knowing how good this cake is, it was really hard to make it and not eat any of it.  I might have to make it again for Father's Day. This cake is making it hard for me to be high school skinny again!!  Give yourself plenty of time to make this cake.  You want to make sure that the cake is completely cooled and the frosting is cold before you start adding the frosting and layering the cake. 

For the frosting:
2  8-ounce packages of cream cheese, room temperature (don't use low fat, no fat)
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
1/2 cup seedless strawberry jam
3/4 cup chilled heavy whipping cream

For the cake:
3 cups cake flour
3/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 TBSP vanilla extract
1 cup sour cream
6 TBSP plus 1/3 cup seedless strawberry jam
2 1/4 lbs strawberries, hulled, sliced (about 6 cups), divided

To make the frosting put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form.

 Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.) 

 Preheat the oven to 325 degrees.  Butter and flour two 9-inch cake pans with 2-inch high sides. In a medium bowl, whisk together flour, salt, baking powder, and baking soda and set aside.  In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.  Spread the batter so that it is even in the baking pans.  

Bake cake until a toothpick inserted into the center comes out clean, check the cake at 50 minutes and if not done check again at 60 minutes. Remove cakes from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely.  You can place the cakes into the freezer for 30 minutes if you are in a hurry. Slice the strawberries while the cake is cooling.

Using a serrated knife, carefully divide each layer in half horizontally. Place one half, cake side down, on a cake plate.

Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 cup of the frosting over the jam. Arrange 3/4 cup of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.

Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting.  This recipe makes a very big and beautiful 4-layer cake.

Easy Poached Pears

I have really been craving pears lately.  I love Bosc pears.  I've been seeing some recipes lately for poached pears but they all looked like too much work for a weeknight dessert.  Then I found this recipe out of my absolute favorite cookbook ever "The Ultimate Southern Living Cookbook".  It seriously has a recipe for anything you can think of.  I was so excited to see this easy poached pear recipe.  The chocolate sauce recipe that goes with the pears can be used on ice cream, pound cake, with pastries or even in your coffee. 


Ingredients:
4 medium size firm, ripe pears like Bosc
1 TBSP lemon juice
4 cups water
3 TBSP vanilla extract
2 TBSP honey
1/2 cup sugar
2 drops hot water
Chocolate sauce (recipe follows)

Chocolate sauce:
1/2 cup whipping cream
4-ounces sweet baking chocolate chopped (chopped chocolate chips work OK too)
1/4 teaspoon vanilla extract

Start by squeezing the lemon juice and set it aside.  Core the pears from the bottom, cutting toward but not through, the stem end.

Cut a thin slice from the bottoms of the pears so that they stand upright.

Peel the pears and brush them with the lemon juice.  Set aside.  In a large saucepan, combine the water, vanilla and honey.  Bring to a boil.  Add the pears and cover.  Reduce heat to medium and simmer for 15-20 minutes until the pears are tender.  You will know they are done when you poke them with a fork and there is no resistance.  Remove the pears and set aside to cool.

Make the chocolate sauce when the pears are just about cooled off.  Heat the whipping cream in a heavy saucepan over medium heat until hot.  Do not boil.  Remove from heat and add the chocolate.  Stir until the chocolate has melted then stir in the vanilla. 
When ready to serve the pears place sugar in a heavy saucepan.  Cook over medium heat, stirring constantly, until the sugar melts and the syrup is golden.  Stir in the 2 drops of water.  Let stand for 2-3 minutes. 
To serve, spoon 2 tablespoons chocolate sauce on each serving plate, place the pears on the sauce.  Working quickly, drizzle the caramelized sugar from a fork, and quickly wrap threads around the pears until a delicate web is formed.  ( My delicate webs didn't turn out so well because I did not wait for the sugar to cool enough).  Repeat with remaining pears. 

The caramelized sugar step could be omitted and it would still be delicious. 

 

Oriental Turkey Patties

This recipe was part of a ladies golf league cookbook.  It is one of the tastiest and healthiest recipes for ground turkey.  My kids seriously love these and will request them for dinner on a weekly basis.  It is a one pot recipe which makes for easy clean up. I usually double this recipe for the reason that it makes great leftovers for lunch the next day.  If you do decide to double the recipe I recommend using a large electric skillet if you have one. 


For the turkey patties:
1 package fresh ground turkey (1 1/4 pounds)
1/3 cup fine dry bread crumbs
1 egg
1 teaspoon garlic salt
1-2 TBSP canola oil
2 stalks celery chopped
1 small onion sliced
1 medium red bell pepper cut into 3/4 inch pieces
1 medium green bell pepper cut into 3/4 inch pieces
1 14.5 oz can of diced tomatoes

For the sauce: 
1 cup chicken broth
1 TBSP soy sauce
2 teaspoon cornstarch
1 teaspoon sugar
1 teaspoon vinegar
1/8 teaspoon white pepper

Mix the ingredients to the sauce and set aside.

Cut and chop the onion, red and green bell peppers and celery and set aside.

To make the patties mix the first 4 ingredients and form into 4-6 round patties.  Its OK to get your hands dirty here.  Next, wash hands and heat oil in a large skillet.  When the oil is hot and shimmering add the patties.  Saute the patties for about 3 minutes on each side until they are a nice deep brown color.

Remove the patties and set aside on a plate.  In the same large skillet, add the chopped vegetables, and saute for about 5 minutes then add in the sauce. Cook for about 3-5 minutes then nestle the patties around the veggies and add the can of diced tomatoes.  Simmer for an addition 10 minutes or until the patties are no longer pink in the middle.  Serve with white or brown rice.