I got the beet! Now, I’ll make a salad
Jan 4, 2012 Uncategorized
OK. Apparently, I’m still the only one in the household who likes beets. That is one thing that did not change with the new year.
Many of my friends dislike these roots as well. I just don’t get it.
My friend GK and I have a deal that when she gets beets at the farmers’ market, I get the root and she gets the leaves.
If they aren’t – as they are usually served – soaked in vinegar and sugar and shoved in a can, beets are naturally sweet and deliciously tender. Those who don’t like beets are missing out. Ha! More for me…
For an easy salad, nothing beats beets with greens and a rustic cheese. Start this one a little ahead of time, because it takes nearly an hour and a half to roast the beets, but the rest of it goes together quickly.
- 1/2 pound of beets, ends trimmed off
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 4 ounces of goat cheese or some other soft cheese like Queso Fresco
- 4 cups of beet greens
- 4 cups of spinach leaves
- 1/2 red onion, sliced very thinly
- 1 tablespoon of olive oil
- 1 teaspoon of vinegar
- salt and pepper to taste
- Preheat the oven to 400º.
- Wash and dry the beets and trim off the ends. Take a large sheet of aluminum foil and fold it in half. Put the beets in the middle. Drizzle the beets with the olive oil and season them with the salt and pepper. Bring the sides of the foil up around the beets to make a pouch.
- Put the packet in the hot oven and bake until the beets are tender, about 1 hour 20 minutes.
- Remove the packet from the oven and let it cool. When the beets are cool enough to handle, gently peel off the skin and slice the beets into julienne pieces. Chill until it’s time to eat.
- When you’re ready to serve your salad, lightly toss the beet greens and the spinach together in a large bowl. Drizzle with a little olive oil, a dribble of vinegar and some salt and pepper.
- Toss the greens and then top with the beets and the cheese.
Beet and Goat Cheese Salad
Vegetarian
Tags: Beet, Beets, Cheese Salad, Farmers Market, Goat Cheese, Greens, Household, leaves, Nbsp, Olive Oil, roots, Tablespoon, Vinegar
Spicy Roast Potatoes
Nov 20, 2011 Bakery House
Three simple words- Spicy, Roast, Potatoes. Yet, they evoke a myriad of emotions, abundant comfort, contentedness. There is nothing a simple dish of potatoes roasted in olive oil with a sprinkling of herbs and seasoning can't cure. Oh, and a dash of chili flakes for good measure. It may be known as the poor man's food but to me, there is nothing more filling, more flavorful, more adaptable then a humble potato.
The past few weeks have been a busy time for me with parents visiting, my sister having a baby and a few projects I have been working on. But no complaints from my side. I'm loving the new career direction this blog has helped me to take.
But it's times like these when I try to make quick meals that require minimal time and preparation. Yet, are wholesome and healthy. When I saw this bag of red baby potatoes at the supermarket, ideas started buzzing in my head- creamy mashed potato, home baked fries, warm potato salad.
But I finally settled on roasting them. Simple. We had this as a side dish with barbequed lamb chops. It was the perfect weekend lunch. I found that the best way to achieve a tender and creamy centre, yet a crackly crunch on the outside is to bake the potatoes covered with foil until cooked through. Then grill them for the last five minutes to achieve the crispy coating.
The best thing about roasted potatoes is its versatility- reinvent it according to what herbs you have growing on your balcony, what spices are gracing your pantry. Dress it up by adding it to a simple salad of red chard. The possibilities are endless.
So if you haven't already got a full menu planned for Thanksgiving, why not try making some roast potatoes? Warm, cozy and comfortable- isn't that what Thanksgiving is all about….and of course family!
Tags: Baby Potatoes, Career Direction, Chili Flakes, Dish, Emotions, Fries, Herbs, Humble Potato, Olive Oil, Parents, Poor Man, Quick Meals, Red Potatoes, Roast Potatoes, Supermarket, Three Simple Words, Warm Potato Salad
Frittata~like an crustless quiche, but easier
Jul 23, 2011 Uncategorized
Frittatas are fun. First off, the name is fun to say, especially in a Bevis and Butthead® sort of voice.
Get past that silliness and they are absolutely delicious.
Like a baked omlette or a crustless quiche, they combine eggs and veggies for a rustic sort of meal that is satisfying without being heavy. There’s not a lot to this recipe and it doesn’t take very long to make, but it tastes heavenly.
This is an easy recipe. You can personalize it. If you don’t like asparagus, try some other veggies…spinach is good or small chunks of broccoli…whatever you like.
Asparagus Frittata
12 large eggs, beaten
1/2 cup of milk
1/4 cup of Parmesan cheese, grated
2 tablespoons of butter
2 tablespoons of olive oil
1 medium onion, diced
1/2 pound of asparagus, blanched in boiling water, chilled and diced
1/4 cup of assorted fresh herbs (such as thyme, chives, chervil), chopped
Salt and pepper, to taste
- Preheat oven to 325ºF.
- In a large bowl combine the beaten eggs with the milk and the Parmesan cheese.
- Heat the butter and the oil in a large oven-proof (this is important because it’s going to go into the oven later) sauté pan, until it’s frothy. Add the onion and cook until it’s translucent and starting to get golden.
- Stir in the eggs and turn the heat down to very low.
- Stir the eggs to form a large flat omelet shape, fully covering the bottom of the pan.
- When the eggs begin to cook and take shape, stir in the diced asparagus and the herbs. Place the whole sauté pan into the oven and continue to cook for 2 more minutes until the frittata is cooked around the edges and the center has puffed up.
Ovo-lacto Vegetarian.
Tags: Asparagus Frittata, Bevis, Boiling Water, Broccoli, Chives, Chunks, Crustless Quiche, Easy Recipe, Eggs, Fresh Herbs, Frittatas, Medium Onion, Olive Oil, Omelet, Omlette, Oven Proof, Salt And Pepper, Silliness, Spinach, Veggies
