Monday, April 13, 2015

What to do with your share this week?

Meatless Monday:

Roasted Beets
Food Network -
(Modified to 3 servings)

6 beets
1 1/2 Tbs olive oil
3/4 tsp fresh thyme, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 Tbs raspberry vinegar
Juice from 1/2 orange

Preheat oven to 400 degrees. Remove tops of beets, wash and peel if desired. Cut into 1 1/2-inch chunks). Place beets on the baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast 35-40 minutes - turning 1-2 times with a spatula - until beets are tender. Remove from oven and immediately toss with the vinegar and orange juice. Sprinkle with more salt and pepper if desired. Serve warm.

Beet Hummus 
Minimalist Baker -

1 small roasted beet
1 15-oz can cooked chickpeas, mostly drained
Zest of one large lemon
Juice of 1/2 large lemon
healthy pinch of salt and black pepper
2 large cloves garlic, minced
2 heaping Tbs tahini
1/4 cup olive oil

Cool, peel ,and quarter the beet before placing in your food processor. Blend until only small bits remain. Add remaining ingredients EXCEPT for olive oil and blend until smooth. Drizzle in olive oil as the hummus is mixing. Taste and adjust seasonings as needed. Enjoy!

Taco Tuesday:

Steak Tacos with Cilantro-Radish Salsa 
bon appetit -

2 Tbs vegetable oil, divided
1 lb skirt or flank steak
kosher salt and black pepper
1/2 cup fresh cilantro leaves and tender stems, divided
4 radishes, trimmed & chopped
2 spring onions or 4 scallions; white and pale green parts only, thinly sliced
1/2 serrano chile or jalopeno, finely chopped (optional)
2 Tbs fresh lime juice
8 corn tortilla, warmed
2 oz queso fresco or Cortija cheese, crumbled

Heat 1 Tbs oil in a large skillet over high heat. Season steak with salt and pepper and cook for about 5 minutes on each side for medium rare. Let steak rest 5 minutes.

Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 Tbs oil in a medium bowl. Season with salt and pepper.

Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Grilled Apples Cinnamon A la Mode Tacos
Betty Crocker -

4 tortillas
2 apples, cored and sliced in rings
1/8 tsp cinnamon
1 Tbs sugar
1 cup vanilla ice cream
1/2 caramel sauce
Oil as need to for grilling

Mix cinnamon and sugar together. Grill sliced apples; brush on oil if needed. Grill tortillas for 30 seconds on each side. Place apples in tortillas. Sprinkle with the cinnamon sugar. Add teaspoon size scoops of ice cream on top of the apples and drizzle with caramel sauce.

Wellness Wednesday:

Winter Salad
The Jungalow -

Poppy seeds
Bosc pear, sliced into matchsticks
1 tsp Mayo
2 Tbs Greek yogurt
Red wine vinegar
1/4 cup olive oil
1 Shallot (can use 1/2 regular onion too)
Juice from 1/2 lemon

Pickle the shallot: Thinly slice one shallot and place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 30 minutes.

Make the dressing: Combine Greek yogurt, mayo, lemon juice, salt, pepper, olive oil, and red wine vinegar in a jar. Shake vigorously.

Make the salad: Combine lettuce, watercress, and several tarragon leaves in a large bowl. Add pear matchsticks and pickled shallot. Dress with the salad dressing and sprinkle with poppy seeds.

Roasted Winter Vegetables
My Recipes -

16 thyme sprigs, divided
4 medium beets, peeled and quartered
4 carrots, peeled and cut in half lengthwise
1 rutabaga, peeled and cut into 1-inch chunks
2 Tbs olive oil, divided
1/2 tsp salt, divided
1/2 tsp black pepper, divided
8 unpeeled garlic cloves
2 medium red onions, peeled and cut lengthwise into quarters
2 fennel bulbs, cored and cut lengthwise into quarters
1 tsp chopped fresh thyme

Preheat oven to 435 degrees.

Place 8 thyme sprigs, beets, carrots, and rutabaga in a large bowl. Drizzle with 1 Tbs oil, sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat. Arrange veggies in a jelly roll pan. Bake for 45 minutes, or until vegetables are tender and starting to brown, stirring occasionally.

Place remaining 8 thyme sprigs, garlic, onion, and fennel in a bowl. Drizzle with remaining 1 Tbs oil, and sprinkle with remaining 1/4 tsp salt and 1/4 tsp pepper. Toss to coat. Arrange vegetables on a jelly roll pan and bake at 425 for 25 minutes. Combine beet and onion mixture; sprinkle with chopped thyme.

Thirsty Thursday:

Kale & Apple Green Smoothie 
Cookin' Canuck -

2/3 cup unsweetened almond milk
1 1/2 cups (packed) chopped kale leaves
1 celery stalk, cut into 1-inch pieces
1/2 sweet apple, cut into chunks
1 Tbs ground flaxseed
3/4 cup ice
Agave nectar to taste (optional)

Place everything except the agave in a blender and blend until smooth. Taste and add agave nectar if desired. Serve.

Apple Pie Smoothie 
Dinners, Dishes, and Desserts -

1/2 cup non-fat greek yogurt
2 tsp cinnamon
1 large apple, cut into chunks
1/2 cup skim milk

Throw everything into the blender and blend until smooth.

Fun Friday:

Beet-Pickled Deviled Eggs
Epicurious -

Beet-Pickled Deviled Eggs recipe3 cups water
1 cup white or apple cider vinegar
1 small beet, peeled & sliced
a small shallot, sliced
1 tsp sugar
1 small bay leaf
12 hard boiled eggs, peeled, sliced in half and yolk removed & reserved
1/3 cup mayonnaise
1 tsp your favorite mustard
1 Tbs finely chopped flat parsley (optional)

Bring water, vinegar, beet, shallot, bay leaf, and 1/2 tsp salt to a boil in a 2-quart saucepan. Simmer, covered, until beet is tender - about 20 minutes. Cool completely uncovered. Put beet mixture into a container with the egg white halves. Marinate in the fridge for at least 2 hours.

Mash egg yolks with mayo and mustard. Season with parsley, salt, & pepper is desired. Spoon into the purple egg whites. Serve.

Sweet Saturday:

Carrot Oatmeal Cookies
Yummy, Healthy, Easy -

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp ground cloves
2 tsp ground cinnamon
1 cup quick cooking oats (not instant)
3/4 cup brown sugar
1/4 cup granulated sugar
1 cup coconut oil (or 2 sticks butter, softened)
2 large eggs
2 tsp vanilla extract
2 cups grated carrots
1/2 cup flaked coconut
3/4 cup chopped walnuts
powdered sugar & milk (optional)

Preheat oven to 350 degrees.

In a medium bowl, combine flowers, baking soda, salt, baking powder, cloves, cinnamon, and oats. Mix well & set aside.

Using a mixer, beat together sugars and cocount oil in a large bowl. Add eggs and vanilla and beat at medium speed until light and fluffy. Add carrots, coconut, and walnuts; blend until combined. Batter will be lumpy. Add flour mixture and blend until just combined - do not over mix.

Drop by tablespoons onto ungreased cookie sheets and bake 13-15 minutes. Immediately transfer to cooling racks.

Glaze (optional): blend a small amount of powdered sugar and milk in a bowl. Drizzle over cookies.

Serve & enjoy!

Sunday Breakfast:

Omelette Roll-ups with Smoky Fried Potatoes, Cream Cheese, and Watercress
Veggie Belly -

The Omelette:
6 large eggs
1/8 tsp smoked paprika
olive oil

Whisk the eggs, smoked paprika, and salt. Heat a 12" diameter skillet and spray with non-stick spray or 1 tbs olive oil. Pour the egg mixture into the pan and cook on medium heat till the underside of the omelette is slightly golden. Carefully flip over and cook the other side till done. Using a large spatula, transfer the omelette to a large sheet of cling film. Let cool completely.

Smoky Potatoes:
2 Tbs oil
1 small potato
a pinch of smoked paprika

Make while omelette is cooling. Scrub potato clean. Leave skin on and cut potato into sticks. Heat oil in a pan and add the potato sticks in a single layer. Fry until the potatoes are golden. Remove and place on a paper-towel lined plate. Sprinkle with salt and smoked paprika.

The Roll-up:
6 Tbs cream cheese, at room temperature
1/2 bell pepper, julienned
1/2 cup watercress leaves, loosely packed

When the omelette is completely cool, spread the cream cheese over the omelette. Arrange watercress leaves in a single layer. Place the pepper juliennes and potatoes sticks on the omelette in a single layer with the sticks all pointing the same direction. Gently roll the omelette up. Wrap omelette roll in cling film. Place package in fridge for 30 minutes. Remove, slice, serve.

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