Roasted Beets

I cannot believe I am posting this recipe because my 10 year old self disliked beets to the core. I still wasn’t a fan of them until tonight when I picked up the CSA box and there were 6 beets staring at me. This recipe made me enjoy beets. You’ve got to try it!

6 beets (gold or red or a mix), peeled and cut into 1inch cubes

2 Tb Olive oil

3 cloves garlic, minced

2 Tb rosemary 

Salt to taste

Pepper, freshly ground to taste

1. Preheat oven to 400 degrees F. 

2. Place oil in large bowl. Wash, peel and cut beets. Place beets in bowl and stir to coat with oil. 

3. Mince garlic and add to bowl. Strip rosemary branches of herb and add to bowl. Mix everything well. Add salt and pepper. 

4. Place on baking sheet and put in oven. Bake for 35-40 minutes, turning at least once for good browning. 

5. After removing from oven, add additional salt as needed. Enjoy!

Naan

I learned how to make this recipe from an Indian friend of mine and it is amazingly easy and very delicious.

1 cup flour
1/4 tsp baking soda
1/2 tsp salt
2 tsp sugar
1/2 cup milk
1 egg
1 Tb vegetable oil in a bowl to moisten fingers when forming bread

1. Mix flour, baking soda, salt, and sugar together.
2. Whisk milk and egg together.
3. Slowly add milk/egg mixture to dry ingredients to form a dough.  It should not be too sticky.  If so, add more flour.
4. From dough into golf size pieces.
5. Roll out dough balls thinly and cook over skillet on the stove.  Flipping after about 2 minutes.
6. Brush butter over the top, if desired, and serve.

Beej's Tom Kha Gai

Beej’s Thai Chicken Coconut Soup (Tom Kha Gai)

Feeds four hungry people.

Ingredients

•

2 cans (14 oz.) coconut milk

•

2 cans (14 oz.) reduced-sodium chicken broth

•

16 quarter-size slices fresh ginger

•

2 stalks fresh lemongrass, cut in 1-in. pieces

•

2 pound boned, skinned chicken breast or thighs, cut into 1/2-in. thick strips

•

1 White Onion

•

1 cup chopped carrots

•

1 vine ripe tomato sliced into ½ in. thick slices and then cut equally into fourths.

•

2 cups sliced shiitake mushrooms

•

2 1/2 tablespoon fresh lime juice

•

2 tablespoons Thai or Vietnamese fish sauce

•

4 teaspoons sugar

•

2 teaspoons Thai chili paste (do 6 teaspoons if you like it spicy! Which I do!!!)

•

1/2 cup fresh basil leaves

•

1/2 cup fresh cilantro

Preparation

1. In a large pot, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. 

2. Add chicken, carrots, onion, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. 

3. Discard lemongrass. Drop in tomato after heat is turned off. Garnish servings with basil and cilantro.

For best results let soup sit in fridge over night. Warm up and serve the next day!

Minestrone

2 Tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 Tbsp dried basil
1 tsp parsley flakes
1 tsp thyme
1 tsp black pepper
2 cups fresh spinach, chopped
10 cups broth
15 oz can crushed tomatoes
15 oz can petite cut tomatoes
15 oz can garbanzo or kidney beans, drained
1/4 cup barley
1/4 cup split or frozen peas
2 medium carrots, chpped
1/2 cup small pasta shells

1. Saute onion and garlic in olive oil for 7 minutes, add spices and saute 3 more minutes. Add spinach and sauteé a minute or so.

2. Pour in broth, tomatoes, beans, barley, and peas. Bring to a boil, reduce heat and simmer for 40 minutes or until barley (and split peas) are tender.

3. Add carrots and pasta, bring back to a simmer for 10 minutes or until pasta is al dente.

You can also add a diced sweet potato or winter squash at the beginning with the onion.

Spanish Shrimp, Orange & Olive Salad

Simple and fresh, this light salad is a perfect fit
for your New Year's reslolution.

Salad:
3/4 lb. medium shrimp, peeled, tails removed, and deveined
Salt and pepper
2 Tbs. olive oil
1 small garlic clove, minced
3 oranges, pealed and thinly sliced
1/2 cup sliced Spanish green olives (optional in reality)
1 tsp. finely grated orange peel
1 bag (5 oz.) baby arugula

Season the shrimp with salt and pepper. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle in the pan. Add the garlic and shrimp and cook, stirring occasionally until the shrimp are opaque in the center, three to five minutes. Set aside and cool to room temperature. Meanwhile, prepare vinaigrette (see below).

In a large bowl, toss the shrimp, orange slices, olives, orange peel and baby arugula. Add the vinaigrette to taste, and gently toss. Serve immediately.

Vinaigrette:
1 green onion, minced
1 tsp. Dijon mustard
2 Tbs. wine vinegar
6 Tbs. olive oil
Salt and Pepper

In a small bowl, whisk together the onion, mustard, and vinegar. Slowly add the olive oil in a stream, whisking to emulsify. Season with salt an d pepper to taste. Makes about 1/2 cup.

original recipe from Experience Life magazine with minor changes

Squash Quinoa Soup

A delicious quinoa and butternut squash dish for any season.

12 oz. chicken or tofu, cut into 1-inch pieces
1/2 cup finely chopped onion
2 tsp. olive oil
1 3/4 cup chicken broth
1 5.5 oz. can apricot or mango nectar
1 lb. butternut squash, peeled, halved,
seeded, and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1tsp. ground cumin
2 small zucchini, halved lengthwise
and cut into 1-inch pieces

In a saucepan, cook chicken and onion in hot oil over medium heat 2 to 3 minutes or until onions are tender, stirring occasionally. Add broth, nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper.

original source of recipe unknown with minor changes

Snappy Apple Dip

I got this recipe from a pal here in Reno. It's staggeringly simple - ready in a snap - and nothing short of delicious.

8 oz. cream cheese (or neufchatel)
2/3 cup brown sugar
1/2 cup chocolate toffee bits (as in Heath), found in the chocolate chips isle

Blend cream cheese and brown sugar together until well combined. Stir in toffee bits. Serve with fresh apple slices.

In a pinch you can use mini chocolate chips in place of the toffee.

Homemade Applesauce

perfect snack during the apple-rich fall

1 lb. apples (diced small for easy mashing)
1.5 Tb. sugar
a dash of cinnamon
1/4 cup water

Stir ingredients together and microwave, covered, for 8 minutes (if apples are mushy) or 10 minutes (if apples are firm). Remove from microwave and mash.

Rosemary Sour Cream Mashed Potatoes

This is a tasty side to your upcoming fall dishes.

6 potatoes (peeled and chopped)

2 Tbs. Olive Oil

1 Tbs. fresh rosemary (finely chopped)

1 8oz. container sour cream

salt and pepper

1. Bring water (and a dash of salt) to boil in medium saucepan. Add potatoes and boil for 10 minutes.

2. Drain potatoes and set aside. In same saucepan heat olive oil, then add salt, pepper, and rosemary and let simmer stirring constantly for 30-60 seconds. Add rosmary mixture and sour cream to potatoes and mash. Add salt and pepper to taste.

*disclaimer: if you are not a fan of strong rosemary flavor, reduce fresh rosemary to 2 teaspoons.

Spring Rolls

14 oz (one package) extra firm tofu
1 tablespoon soy sauce
1 teaspoon fresh ginger, shredded
1/2 teaspoon garlic salt
1 tablespoon sesame seed oil
1/2 package rice vermicelli (very thin rice noodles)
10-15 spring roll skins (rice paper)
fresh cilantro
2-3 carrots, peeled and shredded
ripe avocado, thinly sliced
1 cup bean sprouts or very thinly sliced cabbage
* * * * * * *
Spring Roll (inside) Sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
juice of half a lime
1 teaspoon fresh ginger, shredded
1-2 tablespoons water

1. Prepare tofu: drain and dry with a clean kitchen towel to get most of the moisture out. Cut in to half-inch 'cube-sticks'. Prepare 1/4 cup water + 1 tablespoon soy sauce + 1 teaspoon ginger + 1/2 teaspoon garlic salt, stir. Place tofu in dry pan and cook off more moisture until edges turn a light golden color. Give 1/2 cup prepared soy sauce mixture a quick stir and pour over tofu and sauté until all the water is evaporated. Add a tablespoon of sesame oil, turn heat up to medium high and sauté until thoroughly browned (about 10 more minutes). Set aside in a small bowl. Meanwhile, prepare sauce for inside the spring rolls by stirring all ingredients together in a small bowl or cup.

2. Prepare rice vermicelli: bring 2 quarts of water to a boil, adding noodles and boiling for 3-5 minutes until al dente. Drain and set aside.

3. Assemble spring rolls: Fill a pie pan or skillet with warm water, and then gently dip one rice paper wrapper in the water for 3-5 seconds to soften. (Be careful not to over-soak the wrappers!) Remove, and lay on a flat surface or large plate. In a horizontal row across the top-center of the wrapper, first place a few cilantro leaves, then a finger-full of carrots, one avocado slice, one slice of tofu, a finger-full of cabbage and finally a finger-full of rice noodles, leaving at least 2″ space on the right/left sides. Fold the top right and left sides of the wrapper tightly over the mixture, making sure the two side touch in the middle over the filling. Then fold over the top side (taking care to pack in the filling so that it’s nice and snug!), and then finally roll the pack over the remaining bottom side. Repeat with remaining ingredients.

Dipping sauces

Peanut Sauce
2 tablespoons peanut butter
1 tablespoon rice vinegar
juice of half a lime
1 teaspoon fresh ginger, shredded
1+ tablespoon water, to achieve desired consistency

Soy Sauce
Use leftover inside sauce, adding 1-2 teaspoons additional soy sauce

Sweet Chili Sauce
Found in the Asian food isle

main photo and some instructions borrowed from this site.

Carrot Butter

this is a recipe i sort of finagled from Sage's Cafe. it's delicious. spread it on a sandwich or toast, or serve with chips, etc.

4-5 medium carrots, peeled
1/3 cup macadamia nuts
1/4 cup vegetable oil
1 Tbsp maple syrup
1/4 tsp salt

1. chop the carrots into quarter-inch cubes. place in a pot with plenty of water and boil for 25 minutes. drain.
2. process all ingredients in a blender or food processor until smooth. keep refrigerated in an air tight container.

Greek Barley Salad

this delicious and unique side dish is good cold or at room temperature. it's perfect for potluck parties or dinner at home.

1 1/2 cups water
1 cup pearl barley
1 tsp salt
1/4 cup freshly squeezed lemon juice (about 1 lemon)
2 Tbsp extra-virgin olive oil
1 1/2 tsp dried oregano
3 Roma tomatoes, cut into small pieces*
1/3 cup kalamata olives, pitted and quartered
2 Tbsp finely diced red onion
2 scallions, finely chopped including some of the green parts
1/3 cup finely chopped Italian parsley
1/3 cup crumbled feta cheese
fresh ground black pepper to taste

*tomatoes can be replaced by a red bell pepper (especially in winter months when good tomatoes are scarce)

1. combine water, barley and salt in a sauce pan. cover and bring to a boil over high heat. turn heat down to medium-low and simmer about 40 minutes until tender.
2. meanwhile prepare the remaining ingredients. whisk the lemon juice, olive oil and oregano together in a bowl.
3. transfer cooked barley into a large bowl and cool by stirring or refrigerating. pour lemon mixture over the cooled barley and toss to coat. add the tomatoes, olives, red onion, scallions, parsley and feta and toss again to combine. season with pepper and serve.

keep covered and refrigerated for up to 3 days. toss again before serving.

Asian Spinach Teriyaki Salad

This recipe serves 2 when the salad is the meal. It'd serve 6 as a side sal.

8 oz. Bowtie pasta, cooked
1 bag of fresh baby Spinach
1/2 cup sliced cashews or peanuts or almonds
2 Roma (plum) tomatoes
2 scallions, chopped

Other optional ingredients:
1 cooked and cut (or shredded) chicken breast
1 sm can mandarin oranges
10 sliced strawberries
1 sliced red bell pepper

Dressing:
1/2 Vegetable Oil
1/4 cup vinegar
1/4 tsp. Salt
1/4 tsp. fresh ground pepper
1/3 C. Teriyaki Sauce
2 Tbs. honey or sugar
1/4 tsp. ginger

1. Cook pasta according to directions. While pasta is cooking, mix dressing.
2. When pasta is done, rinse with cold water. Then allow pasta to marinate in dressing for 1 hour or more.
3. Cut and chop other ingredients as required.
4. Toss all ingredients together and enjoy.

(Marvelous) Steamed Broccoli

1 large bunch broccoli
1 Tbsp olive oil
salt to taste*
1-2 cloves garlic, minced*
red pepper flakes to taste (optional)

*to simplify, you can replace the salt and garlic with garlic salt.

1. cut broccoli flowers and small stems into bite-size pieces. place in a pot with 1/4 cup cold water (no basket steamer needed). add olive oil, salt, garlic and red pepper flakes and stir to combine.
2. bring to a boil, cover tightly, reduce heat to medium and steam until the broccoli is bright green, approximately 5-7 minutes (but no more) depending on how crunchy or tender you prefer. remove with a slotted spoon and serve at once. if desired, squeeze a little fresh lemon or lime juice over the broccoli just before serving.

Chickron*

For those who prefer a salad minus the over seasoned, mouth injuring, dry bread (like me), this delicious play on the classic crouton is quick, easy, and an excellent substitute.

1-2 chicken breasts thawed

1 egg

1/2 to 1 cup dry bread crumbs

these next ingredients to be added to taste:

grated Parmesan

ground pepper

Italian seasoning

1. Preheat oven to 450 degrees. Cut chicken in to bite-sized strips.

2. In a large mixing bowl, mix bread crumbs, Parmesan, ground pepper, and Italian seasoning. In a separate bowl, beat egg lightly. Coat chicken pieces with egg. Transfer coated chicken to the bread crumbs mixture and coat well.

3. Place breaded chicken pieces separately on a foil lined and lightly greased (with olive oil or olive oil spray) cookie sheet (a silpat works well too). Bake for 15 minutes or until done, flipping halfway through baking time.

This is an experiment that actually turned out to be delicious. I made some potatoes this same day that were not so successful, however. Let me know how this recipe works for you.

*Name attributed to K. J. Busby.

Sweet Potato Wedges

do you like yams (or sweet potatoes)? if you didn't before, you will now. and if you already did, you'll be eating these once a week!

1 teaspoon coriander

1/2 teaspoon fennel seeds, crushed

1/2 teaspoon dried oregano

1/4 teaspoon dried hot red pepper flakes
 (optional)
1 teaspoon salt

2-3 medium sweet potatoes

3 tablespoons vegetable oil
2 tsp balsamic vinegar

1. Preheat oven to 425°. Stir together spices and salt, then oil and vinegar.

2. Cut potatoes lengthwise into 1-inch wedges. Stir up the oil mixture again to combine oil and vinegar. Toss wedges with oil and spices, place on a cookie sheet and roast in middle of oven 15 - 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 10 - 15 minutes more.

adapted (and photo stolen) from the smitten kitchen.

Cranberry Sauce

This recipe will have your salivary glands singing!

1 bag (12 oz.) fresh cranberries
1 and 1/2 cup sugar

1/4 cup water

1 cinnamon stick

a little under 1/2 tsp allspice

a little under 1/4 tsp nutmeg

1 small orange zested and juiced

In a saucepan, combine the cranberries, sugar, and water. Stir and bring mixture to a boil over medium heat. Reduce to simmer and add cinnamon stick, allspice, and nutmeg. Stir in spices and allow to simmer for 5 to 7 minutes. Add the orange juice and zest. Stir and allow to cool before serving.

I adjusted this recipe to work for a 12 oz. bag (since that is how they are sold), while the original recipe is for a pound (or 16 oz.) of cranberries. See the original recipe from the food network site.

Lime & Thyme Potato Salad

4 c. red potato cubes
1/3 c. mayo
1/4 c. sour cream
1/2 t. lime zest
Juice of 1 lime
1 T. fresh thyme
1/4 t. salt
1/4 t. pepper

Potatoes can be peeled, or left unpeeled- imagine that! Cube potatoes and cook for about 20 minutes. Test for softness & sound. Take off heat & run cold water into pan until cooler & let sit for a couple of minutes. In separate bowl, while potatoes cook, mix everything else together. Add potatoes, coat. Keep in fridge. If salad seems too stiff after chilling, stir in a splash of milk. Enjoy and smell up the goodness!

Lemon Green Beans

Good Side Dish for (above posted) Mac & Cheese:
1 lb. green beans
Juice on 1/2 lemon
Lemon zest 1/2 lemon 2 T.
Olive oil
2 t. salt

Cook beans for 5 -6 minutes. Shock cool in ice water. In serving bowl, mix juice, zest, oil & salt together. Add green beans. Fridge at least 20 minutes. Add salt right before serving.

Corn Cilantro Salad

1 bag frozen corn (thawed but not cooked)
1 large crisp tomato (diced)
1 bunch cilantro (chopped)
1/3 bottle Italian dressing

Let frozen corn thaw. Add tomato and cilantro. Mix in Italian dressing. Eat and enjoy!