what a unique blend of delicious flavors! i don't even think it needs a dressing, but if you want one, i think a balsamic vinaigrette would work nicely. i served it with some thin-cut pork chops with a little thyme and oregano sprinkled on top at the suggestion of real simple online.
ingredients
1/2 lb beets, peeled and cut into wedges
1 orange, peeled and cut into chunks
1 T olive oil
salt and pepper
arugula
directions
toss the beets with the olive oil and salt and pepper and roast for 13-15 min @ 450. add oranges and roast 2-3 min more. add beets and oranges to arugula and enjoy!
September 09, 2013
lentil and kielbasa stew
recently both my husband and i have been wanting more lentils in our lives. they're so good for us, yet can feel sort of foreign if they're not something you grew up eating or preparing. we both really liked this. our kids? not so much....
found the recipe here.
ingredients
1 pound low fat, low sodium turkey kielbasa, cut into ½ inch thick rounds
1 cup chopped onion
1 cup sliced carrot
1 cup sliced celery
½ cup water
1 (14 ½ ounce) can low sodium stewed tomatoes
1 ¼ cups cooked lentils
directions
Combine the kielbasa and enough water to cover by 2 inches in a large saucepan and heat to boiling over high heat. Drain the kielbasa in a colander and rinse until cool with cold water. Drain well. Set aside. Grease a large nonstick skillet with nonstick cooking spray and heat over medium high heat. Add the onion, carrot, and celery and sauté until softened, about 3 minutes. Add the water, heat to boiling, cover, and steam until crisp-tender, about 4 minutes. Uncover the skillet and add the tomatoes and their juices, the kielbasa, and lentils. Heat to boiling over medium heat, stirring occasionally, and simmer to blend the flavors, about 10 minutes.
found the recipe here.
ingredients
1 pound low fat, low sodium turkey kielbasa, cut into ½ inch thick rounds
1 cup chopped onion
1 cup sliced carrot
1 cup sliced celery
½ cup water
1 (14 ½ ounce) can low sodium stewed tomatoes
1 ¼ cups cooked lentils
directions
Combine the kielbasa and enough water to cover by 2 inches in a large saucepan and heat to boiling over high heat. Drain the kielbasa in a colander and rinse until cool with cold water. Drain well. Set aside. Grease a large nonstick skillet with nonstick cooking spray and heat over medium high heat. Add the onion, carrot, and celery and sauté until softened, about 3 minutes. Add the water, heat to boiling, cover, and steam until crisp-tender, about 4 minutes. Uncover the skillet and add the tomatoes and their juices, the kielbasa, and lentils. Heat to boiling over medium heat, stirring occasionally, and simmer to blend the flavors, about 10 minutes.
chimichangas
every so often when i'm pregnant, nothing else will do but a sizable portion of some luscious meat. i was really pleased with this recipe. i mostly followed the recipe found here, but did tweak it slightly...
ingredients
2 lbs roast
1/4 C water
1 1/2 C beef broth
3 T red wine vinegar
1 t cumin
chili powder to taste (if you're in to that sort of thing)
jack cheese
uncooked tortillas
vegetable oil
desired toppings--i used shredded lettuce, diced tomatoes, sour cream and guac
directions
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
preheat oven to 500. brush a cookie sheet with oil. put desired amount of meat and cheese in tortillas and fold. brush with oil. bake 6 min on each side. voila! i used 3 1/2 lbs meat and we had enough dinner for two nights for our family of six (one only really counts as half, though).
ingredients
2 lbs roast
1/4 C water
1 1/2 C beef broth
3 T red wine vinegar
1 t cumin
chili powder to taste (if you're in to that sort of thing)
jack cheese
uncooked tortillas
vegetable oil
desired toppings--i used shredded lettuce, diced tomatoes, sour cream and guac
directions
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
preheat oven to 500. brush a cookie sheet with oil. put desired amount of meat and cheese in tortillas and fold. brush with oil. bake 6 min on each side. voila! i used 3 1/2 lbs meat and we had enough dinner for two nights for our family of six (one only really counts as half, though).
July 31, 2013
baked fish with pine nuts and basil
so very tasty! the original recipe (on yummily) called for pesto and since i didn't have any, this is what i came up with.
ingredients
mix up sauce and spread atop fish. bake @ 450 6-10 min, depending on thickness of fish. (my general rule is it takes about 10 min for a 1 inch thick fillet.)
ingredients
- 2 fillets (white fish, about 6 oz. each, i used pollock but you could use halibut, cod, tilapia, grouper, or any mild white fish)
- 3 T finely chopped pine nuts
- 2 T parmesan cheese
- 1/4 t minced garlic
- 2 T coarsely chopped fresh basil
- 1/2 t olive oil
- 1 1/2 T light mayo
mix up sauce and spread atop fish. bake @ 450 6-10 min, depending on thickness of fish. (my general rule is it takes about 10 min for a 1 inch thick fillet.)
June 26, 2013
strawberry rhubarb crumble with lavendar ice cream
we recently ate at the sky city restaurant and had this amazing dessert. it wasn't too hard to replicate. plus it was a fun way to use some of the strawberries from our garden!
i followed food network's barefoot contessa's recipe for the crumble, but made a few changes based on user comments and my own preference for the texture of crumble part of the crumble. (i wanted it a slight bit more crunchy with a hint more salt.)
ingredients
i followed food network's barefoot contessa's recipe for the crumble, but made a few changes based on user comments and my own preference for the texture of crumble part of the crumble. (i wanted it a slight bit more crunchy with a hint more salt.)
ingredients
4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
4 cups fresh strawberries, hulled and halved, if large
3/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 heaping (and i mean heaping) tablespoon cornstarch
1/4 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon (or more) salt
1 cup quick oats, or you could even use old-fashioned if you wanted even big crumble chunks
12 tablespoons butter, melted
1 1/2 teaspoons grated orange zest
1 heaping (and i mean heaping) tablespoon cornstarch
1/4 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon (or more) salt
1 cup quick oats, or you could even use old-fashioned if you wanted even big crumble chunks
12 tablespoons butter, melted
lavender ice cream, for serving (available at molly moon's)
directions
directions
toss rhubarb, strawberries and orange zest with the sugar. mix cornstarch into orange juice and pour mixture over the fruit. scoop into individual ramekins or pour into an 8 x 11 baking dish. combine dry ingredients and drizzle with melted butter. mix with your hands until crumbly lumps form. sprinkle over the fruit. bake at 350 for 45 min. serve with a scoop of lavender ice cream on top.
June 21, 2013
island pork tenderloin salad
before i got pregnant i started p90x. they have some delicious recipes! this is one of my favorite salads. (i omit the chile powder, the tabasco sauce and the pepper and it still tastes great!)
pork ingredients
16oz lean pork tenderloin
1/2 t salt
1/4 t pepper
1/2 t chile powder
1/2 t ground cumin
1/2 t cinnamon
2 t olive oil
1/4 C brown sugar
1/2 T garlic, minced
1/2 T tabasco sauce
pork directions
preheat oven to 350. stir together all ingredients listed before the olive oil and rub onto the pork. heat oil over med-high and brown pork, about 4 min, turning once. stir together remaining ingredients and pat onto pork. bake 20 min. let cool and slice.
salad
1/2 orange, peeled and cut
1 C fresh spinach
1/2 red pepper, sliced
handful golden raisins
1 C napa cabbage, shredded
toss together and top with pork. drizzle with dressing described below.
cumin vinegrette
2 T lime juice
1/2 T orange juice
1/2 T dijon mustard
1/2 t ground cumin
1/4 t salt
1/8 t pepper
1 T olive oil
pork ingredients
16oz lean pork tenderloin
1/2 t salt
1/4 t pepper
1/2 t chile powder
1/2 t ground cumin
1/2 t cinnamon
2 t olive oil
1/4 C brown sugar
1/2 T garlic, minced
1/2 T tabasco sauce
pork directions
preheat oven to 350. stir together all ingredients listed before the olive oil and rub onto the pork. heat oil over med-high and brown pork, about 4 min, turning once. stir together remaining ingredients and pat onto pork. bake 20 min. let cool and slice.
salad
1/2 orange, peeled and cut
1 C fresh spinach
1/2 red pepper, sliced
handful golden raisins
1 C napa cabbage, shredded
toss together and top with pork. drizzle with dressing described below.
cumin vinegrette
2 T lime juice
1/2 T orange juice
1/2 T dijon mustard
1/2 t ground cumin
1/4 t salt
1/8 t pepper
1 T olive oil
June 20, 2013
beet tartare
my husband and i recently attended a french cooking class and came back
with a few gems. merci, monsieur le chef! this recipe is for 6 adults. this was our favorite dish of the night. we can't wait to make it again. so unexpected and refreshing! here is a video on how to make a quenelle.
ingredients
1 lb beets, trimmed, washed and quarterd
1 shallot, finely chopped
2 t cornichons, chopped
2 garlic cloves, minced
2 t capers
2 t mayonnaise (we made our own that night, but i doubt i could do that again on my own)
1 T red wine vinegar
2 T olive oil
2 t fresh parsley, plus more for garnish
salt and pepper to taste
some mustard green leaves
directions
preheat oven to 425. spread beets in a shallow baking dish. add enough water to come up 1/2 the side of the pan. cover tightly with aluminum foil and roast for 30 min. let beets cool in their cooking juice. peel beets and process in a food processor until chopped. in a bowl, whisk olive oil, vinegar and a few T beet juice. stir in all remaining ingredients and refrigerate 15 min. form quenelles and place atop large pieces of mustard greens. sprinkle with parsley garnish.
ingredients
1 lb beets, trimmed, washed and quarterd
1 shallot, finely chopped
2 t cornichons, chopped
2 garlic cloves, minced
2 t capers
2 t mayonnaise (we made our own that night, but i doubt i could do that again on my own)
1 T red wine vinegar
2 T olive oil
2 t fresh parsley, plus more for garnish
salt and pepper to taste
some mustard green leaves
directions
preheat oven to 425. spread beets in a shallow baking dish. add enough water to come up 1/2 the side of the pan. cover tightly with aluminum foil and roast for 30 min. let beets cool in their cooking juice. peel beets and process in a food processor until chopped. in a bowl, whisk olive oil, vinegar and a few T beet juice. stir in all remaining ingredients and refrigerate 15 min. form quenelles and place atop large pieces of mustard greens. sprinkle with parsley garnish.
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