Beet and Goat Cheese Salad

We were eating at one of our favorite restaurants in town.  We go there because they have the best fries served with garlic aioli.  We ordered a bucket of fries.  So I decided to go light with lunch.  The Beet Salad caught my eye.  This is my attempt to recreate it.  The restaurant used fresh roasted beets.  I’m using pickled beets.  I like mine better.

Beet and Goat Cheese Salad

Serves: 4
Time: 10 minutes
Hardware:  Salad bowl & salad tongs, measuring spoons and cups, a strainer, a cutting board and knives, a bowl, 4 serving dishes

Ingredients

• 1-5 ounce bag of pre-washed mixed spring salad greens
• 16 ounces pickled beets
• 2 small oranges.
• 6 ounces chèvre
• 6 ounces chopped walnuts
• 4 green onions
• 1 cup of  Balsamic Vinaigrette
• Salt & Pepper

1. Drain the beets.
2. Chop the green onions including the green part.  Peel and section the oranges removing any strings, seeds, or pith.
3. Toss the greens and onions with ⅓ cup of the vinaigrette. Salt sparingly.
4. Place the salad into the serving bowls.  Top each serving with ¼ of the beets and oranges.  Sprinkle on 1½ ounce each cheese and walnuts.  Drizzle on a little more vinaigrette.  Finish with a few grinds of black pepper.

Beautiful, healthy, and tasty

 

Simple Vinaigrette

This is the most basic vinaigrette. Simple is best.  The basic formula for salad dressing is 3 parts oil to one part vinegar. 
You can make this dressing your own:

• Use different vinegars like white wine vinegar, champagne vinegar or rice wine vinegar
• Substitute part or all of the vinegar with citrus juice
• Honey or brown sugar can be used instead of white sugar
• You can also infuse the vinaigrette with almost any herb
• A splash of Dijon mustard, soy sauce, or horseradish will give your dressing a little kick

Just play around.  I made this for my Beet and Goat Cheese Salad.  I replaced part of the vinegar with orange juice. I also used honey instead of sugar.

Servings:  2 cups

Time:  10 minutes
Hardware:  Cutting board and knives, measuring spoons and cups, a bowl and a whisk, a glass jar with a lid (or a salad dressing bottle), a funnel

Ingredients: 

• 2 garlic cloves, minced
• 1 tablespoon minced shallot (can substitute 1 teaspoon dried mined onion)
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 ½ cup light extra virgin olive oil (the best you can afford)
• ½ cup balsamic vinegar

1. Place the vinegar, sugar, and salt in the bowl and whisk until the sugar is dissolved.
2. Pour everything into the jar.  Add the rest of the ingredients and shake like crazy.  Store in the fridge.

Portobello Mushroom Fajitas

Meatless Monday is actually difficult to celebrate at my house.  My husband is a very picky eater and little of what he eats involves vegetables.  He does, however, love Tex-Mex.  So, I do what I can.

This was actually delectable.  The lime juice was slightly sweet and the mushrooms have the texture and woody taste of meat.  My husband said he would eat this again.  On a Tuesday….

Servings: 5-6 fajitas

Time:  Prep: 10 minutes, Marinating: 30 minutes, Cooking:  20 minutes
Hardware:  A cutting board and knife, a large skillet (a cast iron skillet or a grill pan works best), kitchen tongs, a large plastic bag, 2 plates

Ingredients

• 1 cup vegetable oil
• ¼ cup lime juice
• 1 jalapeño pepper
• 1 ½ teaspoons ground cumin
• 2 teaspoons garlic powder
• 1 tablespoon chili powder
• Pinch cayenne pepper
• 1 large onion
• 1 green bell pepper
• 1 red bell pepper
• 1 pound portobello mushrooms
• Salt
• Olive oil to cover the bottom of your pan
• 6 corn tortillas (you can use low carb wraps)

1. De-stem the mushrooms.  You can save the stems for something else or, like me, just use them in the fajitas.  Slice the mushrooms into ¼ inch strips.
2. Dice the jalapeño.  Put the diced pepper, the oil, juice, cumin, garlic powder, chili powder and cayenne pepper into the plastic bag.  Shake and massage until the marinade is completely mixed.  Place the mushrooms in the bag.  Toss and gently massage until the mushrooms are covered.  Place the bag on a plate and put it into the fridge for 30 minutes.
3. While the mushrooms are marinating slice the onions into rings. Then slice the rings in half.    Remove the white ribs and seeds from the peppers and slice them into long then strips.
4. Heat the oil over the highest heat your pan can take.  When the oil begins to shimmer add the bell peppers and onions.  Allow the to veggies to cook until the edges begin to brown. Toss them.  It is okay if they char on the edges. Cook them until they are desired texture. I prefer them still a little crisp, but some people like them soft.  Remove the peppers and onions from the pan. Salt them.  Set aside.  Keep hot.
5. Add the mushrooms to the pan. Salt them generously.  Mushrooms release a great deal of liquid.  I find it necessary to pour some liquid off while cooking.  Cook, tossing often, until the mushrooms are crisp on the edges (about 7 minutes.)  Taste a mushroom and adjust the salt.

Serve the mushrooms and onion/pepper mix with warm tortilla wrappers.  I served them with Corn and Black Bean Salsa on the side.  Delicious and healthy.

Chicken Philly Sandwich

Chicken Philly Sandwiches are a variation of Philadelphia’s famous Philly Cheesesteak. In Philadelphia the street vendors use Cheez Whiz, a processed cheese food, on their sandwiches.  I’m all about authentic, but I’m not about to eat Cheez Whiz.  If you want to you can.  However, my Cheese Sauce doesn’t contain carrageenan.   

These sandwiches are very hearty.  I usually cut them in half and serve the half sandwich with a side salad or fries.

Servings: 4-8
Time:  Prep: 10 minutes   Cooking:  10-15 minutes
Hardware:  A cutting board and knife, measuring spoons and cups, 2 bowls, a large skillet, tongs

Ingredients:

• 1 tsp olive oil
• 1 ⅓ lb boneless, skinless chicken breast
• 3 garlic cloves
• 1 red bell pepper
• 1 yellow bell pepper
• 1 large onion
• 2 teaspoons Worcestershire sauce
• 1 cup cheese sauce (or Cheez Whiz)
• Salt & Pepper
• 4 hoagie rolls

1. Slice the onion into rings.  Slice the peppers into long thin strips, removing the white ribs and seeds.  Dice the garlic.  Set aside.
2. Cut the chicken into bite size pieces, removing the fat and gristle.  Salt and pepper it generously and set aside.
3. Slice the hoagie rolls lengthwise making sure to not cut all the way through.  (You can toast them if you want.)
4. Heat the olive oil in the skillet over medium high.  Add the veggies. Cook until the edges of the onions begin to brown, about 5 minutes.
5. Toss in the chicken and the Worcestershire sauce. Cook, tossing often, until the chicken is cooked through, about another 7-8 minutes.  Mix in the cheese sauce.
6. Place the chicken mixture into the hoagie rolls.  Serve hot.

Veggie Noodle Soup

Veggie Noodle Soup

Often, I think of soup as a winter food.  However, it can be perfect in the summer.  This broth based Veggie Noodle soup is light and refreshing.  It doesn’t take very long to make, so it doesn’t heat up the kitchen.

I used the vegetables that I had available.  You can do the same.  Corn or green beans can be added at the beginning.  You could also throw in summer squash with the pasta. If this isn’t hardy enough for you, serve it with grilled cheese sandwiches.  Mmmmmmm

Servings: 4-6

Time:   Prep: 10 minutes; Cook: 30 minutes
Hardware:  Measuring spoons and cups, a cutting board and knives, large soup pot, a wooden spoon, a ladle, serving bowls

Ingredients:

• Olive oil to cover the bottom of the pot
• 1 small onion (½ cup)
• 2 carrots
• 2 cloves of garlic
• 4 ounces fresh baby spinach
• 1 tablespoon fresh thyme (or a teaspoon dried)
• 1 tablespoon fresh tarragon (or a teaspoon dried)
• 1 ½ pound tomatoes
• 5 cups liquid (I used 3 cups vegetable broth and 2 cups water)
• 1cup ditalini pasta (or other small soup pasta)
• Salt & pepper

1. Roughly chop the onion, carrot, celery, garlic and tomatoes.  Set aside.
2. Cover the bottom of the soup pot in oil and heat on medium high. 
3. Add the herbs and all the veggies except the spinach.  Sauté until the onions are soft. (4 minutes)  Stir often.
4. Add the broth.  Bring to a boil. Turn down to a very low boil for 15 minutes. Stir occasionally.
5. Turn the heat back up to a boil and add the pasta.  Boil for 8 minutes and turn off the heat.  Stir in the spinach.  Taste and adjust the salt and pepper.  Allow to sit for 3 minutes as the pasta and spinach will continue to cook.
6. Offer your guests hot sauce and crusty bread.  This tastes great the next day

Summer vegetables make for a light refreshing soup

Clams Casino

Clams Casino

I do not remember where I first had Clams Casino.  I do remember loving it.  Honestly this dish is the best way to eat clams.

Because I love them so, I order them whenever I see them on a menu. Every chef has a different recipe.  However, bacon and breadcrumbs are the two constants. I use smoked bacon and smoked salt because I love that flavor. I also add chopped clams to my stuffing, because hey-more clams.

Servings:24 clams
Time:  Prep 15 Cook: 25
Hardware: Steamer or large pot, skillet, bowl, cutting board and knives, measuring spoons and cups, tongs, a wooden spoon, can opener, foil, and a baking sheet

Ingredients:

• 24 small clams (little neck or cherry stone) or 18 large (quahogs)
• 1 shallot (less than ¼ cup)
• 2 cloves garlic
• 4 slices of nitrate free smoked bacon
• ½ cup regular breadcrumbs
• 2 tablespoons fresh parley
• 1 teaspoon Worcestershire sauce
• 1 tablespoon butter
• 1-6.5 ounce can chopped clams
• Salt
• Hot sauce

Clams, bacon, breadcrumbs

1. Line the baking sheet with foil.  Pre-heat the oven to 375˚.
2. Drain the canned clams, reserving about 2 tablespoons of the liquid.
3. Clean and scrub the clams.  Put water into the steamer or the pot of water to boil.
4. Slice the shallot and garlic. Chop the bacon. Put the Shallot, garlic, and bacon in a cold pan over medium heat. Cook until the bacon is almost cooked.  About 10 minutes. Stir enough to keep anything from sticking.
5. While the bacon is cooking, steam the clams, just until they open. You aren’t trying to cook them, just make it easier to shuck them.  As soon as the clam opens a little remove them to the bowl.  Set aside.
6. When the bacon has cooked through, stir in the Worcestershire sauce, butter, canned clams and reserved liquid.  Stir until everything is thoroughly combined and the breadcrumbs are moist.  Remove from the heat.  Stir in the torn parsley.  If the stuffing is dry, add more butter.
7. Shuck the clams over the breadcrumbs.  Use a knife to loosen the clams.  Place them back into one half of the shell.  Place the shells on the foil lined baking sheet. If the clams don’t rest upright you can sprinkle enough salt on the foil to keep them from rocking.
8. Taste the stuffing and adjust the salt.  Pack each one of the shells heaping full.  Bake for 10 minutes or until the stuffing is crispy on top.  Serve hot.  Offer your guest hot sauce.

To store clams, place them in an open container covered in a moist paper towel.  Keep the towel moist. Store them in the fridge.  Do not place them in water or sealed in a container or they will suffocate.  Discard broken clams or clams that do not open.

Taco Pie

Today is Cinco de Mayo.   It is barely a Mexican holiday.  It is actually an American reason to party and drink.  This Taco Pie is barely Mexican, but like Cinco de Mayo it is fun. Taco Pie travels well, so you can take this with you to a party or brunch.  Or you can make it for dinner one night and eat it for lunch for the rest of the week.  It is sooooo good. ¡Disfrute de su comida!

Servings: 8

Time:  Prep: 10 minutes; Cooking:  45 minutes;  Rest:10
Hardware:  A cutting board and knife, measuring cups & spoons, a skillet, wooden spoon, mixing bowl, foil

Taco Pie

Ingredients:

• 1 deep dish pie crust
• 1 pound ground beef
• 1 small onion (½ cup)
• 1 small bell pepper
• 1-10 ounce can Rotell tomatoes-drained
• 1 tablespoon pickled jalapeños
• 2 tablespoons taco seasoning
• 1 cup flour
• ½ cup milk
• 1 egg
• ½ tablespoon baking powder
• 1 cup corn chips
• 1 cup of shredded cheddar cheese
• taco sauce, shredded lettuce, chopped tomatoes, sour cream, chopped green onions

1. Set the pie crust out to thaw.  Pre-heat the oven to 350˚
2. Dice the onion and bell pepper, the smaller the better. In the skillet, brown the beef, onion, and pepper over medium.  Cook and crumble until the beef is no longer pink. (About 7 minutes)  Drain.  Mix in the drained Rotell, chopped jalapeños, and taco seasoning.  Taste and adjust the salt.
3. Mix the flour, milk, egg, and baking powder together in the bowl.  The mixture will be thick.  Mix this flour mixture into the meat.
4. Sprinkle the corn chips in the bottom of the pie crust.  Spread the meat mixture evenly over the chips.
5. Cover the edges of the crust with foil. Bake the pie for 25 minutes.  Remove the foil and top with cheese.  Bake for 10 minutes more or until the cheese melts and the edge of the crust is brown.
6. Allow the pie to rest for 10 minutes before serving.
7. Offer your guests taco sauce, shredded lettuce, chopped tomatoes, sour cream, and chopped green onions.