Shayna's Scrumptious Beet Salad with Goat Cheese

I had this salad over five years ago at a book group hosted by Shayna and Kristen Proctor. I've been thinking about it ever since. I finally decided to ask Shayna for the recipe and voila, here it is. It's a little labor-intensive but well worth the effort. Thanks, Shayna and Kristen!

8 medium beets (about 4 pounds)

1/2 to 1 cup of real maple syrup (I use a half of cup it is so expensive)

1 1/4 tsp cayenne pepper (Reduce to 1/4 tsp for kids or non-spice lovers)

2 TBS red wine vinegar

2 TBS olive oil

1 clove garlic, minced

Salt to taste

1/2 cup goat cheese

Mild greens like butter lettuce, spinach, mache

Green apples

Pine nuts (or another nut)

Celery (optional, but awesome)

Avocado

***Make the beets ahead of time so that they can cool so they don't end up melting the goat cheese.

Scrub the beets, cut off tops and bottoms, but don't peel them. Boil beets on medium heat for 25 minutes (water level should be one inch above the beets). Let the beets cool, then peel and cut into half-inch cubes. DON'T POUR OUT THE COOKING WATER.

Add maple syrup, cayenne pepper, and cubed beets to the beet water. Bring to a boil for another 30 minutes until they are sweet and hot. Remove the beets and boil the liquid for another 10-20 minutes until the liquid is thick. You will use this liquid for the dressing, but can save the extra liquid to cook beets in later. (Maple syrup is expensive, so you might want to reuse it.)

DRESSING:

Two tablespoons beet syrup (the water, beet, syrup stuff), vinegar, olive oil, garlic, and salt to taste. You may want to double the amount of dressing, because it's nice to have a little more. 

Combine mild greens, and then add beets, apples, nuts, and chosen optional ingredients. Toss with dressing just before serving so it doesn’t turn pink.

From Merrilee Gottfredson through Shayna Proctor and Kristen Proctor Westenskow.

Lentil Loaf (Pain de Lentille)

I know, I know, "lentil loaf?" you say, with rising inflection. If you say it in French "pain de lentille" it sounds a little nicer. Despite it's homely name, this stuff is fantastic. Honestly. Many thanks to my friend, Alexis, who sent me this recipe.

2 cups cooked lentils (1/2 lb.)

1/2 cup shredded or chopped carrots (I use 4-5 carrots)

1/2 cup chopped celery (I use 1 stalk)

1/4 cup chopped onion (I use 1 onion)

8 oz. shredded cheddar cheese

1/2 cup milk

1/4 teasp. sage

2 TBL. ketchup
1 egg (my addition to make it firmer)
1-2 pieces crumbled whole-wheat bread (again, my addition to make it firmer)

salt/pepper to taste

Cook 1/2 lb. lentils in water until soft. Saute carrots/celery/onion in olive oil; add to cooked lentils. Add milk/cheese/seasonings/egg/bread to mixture, stir well.

Bake at 350 degrees in buttered pan for 35-45 minutes.

Zesty Turkey-Avocado Pitas

This recipe is one of our standbys. Thanks to my sister, Mimi, for sharing it with me. It's fast, fresh, light, and we all love it. The secret ingredient is Good Seasons Italian salad dressing mix. I now use the Kroger brand Italian dressing packets--much cheaper and they taste the same. You can play with the proportions; the list of ingredients below feeds our little family once, plus generous leftovers.

1 lb. ground turkey

2 slices of whole wheat bread, crumbled
1 packet salad dressing (my sister uses half a packet--I like more zing)

Cook the turkey in a skillet. Crumble bread into the turkey while you're cooking it. Add the dry salad dressing and mix. You're done with the turkey part.

1 large cucumber

2-3 roma-sized tomatoes

1-2 TBS vinegar (any kind you have on hand; I like balsamic)

1-2 TBS olive oil
I packet salad dressing (again, you can play with how much you put in)

Chop the cucumber and tomato into small pieces. Toss these five ingredients until nice and juicy. 

Sliced avocado 

About 4 pieces of pita bread, sliced in half (total of eight pieces)

Fill the pita pockets with a layer of the turkey mixture, then cucumber-tomato mixture. Top with shredded cheese (optional) and avocado. 

Quinoa salad

Salad:
5-6 cups cooked quinoa
3 cups corn
1/2 cup chopped fine red onion
1/2 chopped red pepper
1 cucumber chopped
1 little round of queso fresco (optional.  or maybe use home-made ricotta)
cherry tomatoes if you want
Avocados are yummy in it if you want

Dressing:
1/4 cup white wine vinegar (regular white works too)
1/4 cup lime juice
4 cloves garlic
1/2 t. salt
1/3 c. sugar
1/3 c.  canola oil
1 bunch of chopped cilantro

Mix salad ingredients together.  If you don't add the avocados in the salad, but instead on top, the salad lasts very well in the fridge for a week.

Blend all the dressing ingredients well before adding the finely chopped cilantro.  Sometimes I just throw that in the blender too.

Mix all together and enjoy.  I have changed the original recipe to my liking.  It is a forgiving recipe.  Add whatever veggies you like.  The original recipe called for 1 cup of oil.  I think 1/3 or even less is just fine.  It is very good with the cheese mixed in, but if you are planning on eating it all week (it makes lots)  the cheese and avocado are good just sprinkled on.

Tuscan Tomato Soup and Focaccia (Aunt M)

Tuscan Tomato Soup

The Chef’s Table Restaurant

3 T. Olive Oil

2 Onions finely diced

5 cups Canned Tomatoes (3 - 14 oz. cans or home canned)

2 cups Chicken Broth

1 cup Heavy Cream

½ - 3/4 cup Pesto

Salt & Pepper to taste

Cook onions in oil until translucent. Add tomatoes and allow to warm and simmer. Add broth and simmer about 15 minutes. Add whipping cream and pesto. Blend to desired consistency. Salt and pepper.

Focaccia

2 Tbs. yeast

¼ cup olive oil

5 - 6 cups flour

1 Tbs. salt

2 cups warm water

Mix above ingredients into a soft dough.  Let rise one hour.  Roll the dough flat to 1/3” thickness and you can shape it into 2 pizza round pans or 1 large flat baking sheet.  Let rise again, about 20 minutes.  Press with fingertips to dimple the surface and then drizzle with ¼ cup olive oil.

Sprinkle on top of bread:

Coarsely ground salt

2 Tbs. chopped or crushed garlic

2-3 Tbs. fresh minced Rosemary

Bake at 375 for 17-20 minutes or until done.

Michelle's note: I just made this Tuscan Tomato Soup and Focaccia for dinner Sunday.  I have made the soup before and it is Keith's favorite!  It was my first time making the focaccia and it was so easy and yummy.  I cut it into squares and made it into chicken paninis with roasted red peppers.  Yummmmmm!  Maybe you will want to put it on the family blog, or at least give the recipes a try!

Anna's note: I made this combo on 4/24. It is awesome. Miles said it was his favorite soup in the world and Mia wasn't getting it fast enough with a spoon so she drank most of hers. The focaccia was a hit, too. Matt took a couple of pictures. I only added five cups of flour, instead of six, because my dough was so stiff after five--maybe because I used white whole-wheat. I accidentally doubled the pesto, and we still loved it. Can you tell I had two little helpers? Thanks, M, for the delicious recipe.

Homemade Ricotta Cheese (simple and cheap)

2 quarts milk (whole is recommended)
1 cup plain yogurt (again, whole is recommended)
Optional: 1/2 cup heavy cream (I left this out and it was still great)
2 tsp. white vinegar
1 tsp. salt

1. In large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
2. Meanwhile, line strainer with clean kitchen towel (or cheesecloth) and set it over a deep bowl.
3. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the towel around the curds and squeeze gently to extract excess liquid (be careful not to make it too dry).

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated up to three days.

Makes 2 cups. This recipe is easily halved or doubled. I've loved this recipe!

I like this little tidbit from the original recipe:

Please welcome author, pastry chef, and delightful raconteur David Lebovitz of DavidLebovitz.com who shares with us his way of making homemade ricotta cheese. If you haven't yet picked up David's latest book The Sweet Life in Paris you're missing out! ~Elise

With so many fabulous cheeses made in France (where I live) I guess there's not the need to import more from elsewhere. But for those of us that occasionally make recipes calling for a large amount of ricotta, there aren't any 2-pound tubs available, just tiny plastic containers in the supermarket. You can find very good ricotta by taking a trip to an Italian épicerie, although if you need a large quantity, you'll quickly find yourself headed for the maison des pauvres. (The Poor House.)

Making ricotta really is easy and for the price of a quart or two of milk, you can have a lovely mound of freshly-made, still-warm ricotta with very little effort. Homemade ricotta makes a wonderful base for Italian cheesecakes, ravioli fillings, and lasagna. I like to serve a spoonful of this with sliced fresh fruit; peaches, nectarines, or berries are lovely, along with a drizzle of honey. It also make a nice accompaniment to a stewed apricot compote, fresh or ripe figs, or poached dried fruits in the winter.

Brown Rice and Black Bean Burgers

2 cups cooked brown rice (I usually have a stash frozen)
1 can (15 oz.) black beans
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt
2 cloves minced garlic
1/3 cup finely-chopped onion (about one small onion)
handful of chopped cilantro
1/3 TBS minced jalapeno or green chilies (canned is fine)
1/4 cup salsa
1 egg
1 cup bread crumbs (or ~1/2 cup whole wheat flour)

Mix well. Add more bread crumbs or flour if the patties are not shapeable. I've never been able to get them a great consistency for shaping, no matter how much flour/crumbs I add, so I cook them in one of two ways:

Easiest--pretend you're making huge cookies and spoon the mixture onto a greased cookie sheet. Shape them a little once they are spooned on and cook at 375 for 7-10 minutes per side (it is a little bit of a pain to flip them halfway). I usually add a slice of cheese for the last couple of minutes.

Easy but more time-consuming--heat about two TBS. olive oil in a skillet and fry the burgers on medium heat for 3-4 minutes per side, adding cheese at the end.

I serve these on a bun with spinach, guacamole (or just sliced avocado), and red onion. Miles likes his with ketchup and mayonnaise. We've also added hummus. They're also great without a bun.

Note, this is a combination of a couple of recipes. You can really play with it. I've added lentils, when I didn't have enough black beans, I've used great northern beans when I don't have black beans, I've also added a tsp. or so of red chili paste. You just can't go wrong with rice and beans!

Jam Thumbprints a la Eli

2/3 cup butter

1/2 cup sugar

2 egg yolks (save whites)

1 tsp vanilla

1.5 cups flour

2 slightly beaten egg whites to roll the dough balls in

1 cup finely chopped nuts to roll the dough balls in

jam to put in the thumbprint crater on the cookies

In a big bowl mix the butter until its soft, then add the sugar until its all mixed. Next add the egg yolks and the vanilla. Then beat in as much flour as you can with the mixer.  Then mix in the rest of the flour by hand. Put this dough in the fridge for like an hour; cover it up so it doesn't dry out.  

After an hour, take out the dough and make little 1-inch balls. Roll the ball in the egg whites and then roll that in the chopped up nuts. Put each nut-covered dough ball on the cookies sheet. Then smash all of the dough balls with your thumbprint making a little crater in the cookie (that's where the jam goes once they come out of the over and cool).  

Bake at 375 degrees for about 10 to 12 minutes (just until the edges of the cookies are slightly brown).  Cool the cookies off. You might have to smash the thumbprints again after you take them out of the oven.  Once they are cool, put a scoop of your favorite flavor jam in the crater.  I like raspberry jam or blackberry jam.  These are yummy cookies.

From,

Eli

P.S. I like to double the recipe.

P.P.S. This is Anna here. This is one of my favorite cookie recipes, too. The only think I do differently is that I put the jam in before I cook them. It solidifies a little and is a really nice kind of gooey. You should give it a try.  

Lentil Soup with Chickpeas and Quinoa

1/2 a red onion diced

A splash of sunflower oil

1 clove of garlic chopped

a small knob of grated ginger

1 tsp each of ground cumin, coriander, chillies and turmeric

1/2 tsp of ground cloves

1 cup of red lentils

2-3 cups of chicken stock or vegetable stock

1 can of chickpeas aka garbanzo beans

1 cup of cooked quinoa (you can probably substitute brown rice)

salt and pepper to taste

thick yogurt and chopped coriander to garnish

squeeze of lime juice

1.     Heat the oil in a thick bottomed saucepan and fry off the onions on a medium heat.

2.     Add the ground spices and stir until it becomes aromatic

3.     Add the garlic and ginger and stir again for a few minutes

4.     Add the red lentils and toss in the spice mixture for one minute

5.     Add the chicken or vegie stck and cook on high heat till it comes to a rapid boil

6.     Lower the heat and let the ingredients simmer for about 10-15 mins. Season to taste

7.     Remove from the heat and blend using a stab blender or do it manually using a regular blender

8.     Add the drained and rinsed chickpeas and let it simmer for another 5 mins

9.     Take off the heat and stir through the cooked quinoa

10.  Squeeze a little lime juice

11.  Garnish with a dollop of thick yogurt and chopped coriander

12.  The  lentil soup is best served hot. You may wish to accompany it with some naan bread. Hope you enjoy this zesty, spicy soup/stew.

Original recipe found here.

Mozzarella-Tomato-Pesto Grilled Cheese

I'm not listing exact quantities here, except for in the pesto recipe. You can estimate based on family size. Looks pretty tasty, no?

Good, crusty bread

Quarter-inch slices of fresh mozzarella
Plum tomatoes, cut into thick slices
Fresh basil pesto, recipe follows (or use the store-bought stuff)

Avocado

Freshly-ground black pepper

Olive oil

Basil pesto:
1/2 cup pine nuts (we've also used pecan and almonds)
3 cups fresh basil leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup olive oil

1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

2. If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.

3. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich.

4. Drizzle olive oil in skillet and place sandwiches on the hot skillet. Place another heavy skillet over the top to form a "press." Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Original recipe found here.

Roasted Vegetables with Balsamic Vinegar, Fresh Rosemary, and Thyme

You can really use any combination of vegetables. I'm listing the original recipe so you can get an idea of veggie quantity to go with the balsamic-herb coating. 

• 
  
  1 small butternut squash, cubed
  2 red bell peppers, seeded and diced
  1 sweet potato, peeled and cubed
  3 Yukon Gold potatoes, cubed
  1 red onion, quartered
  1 tablespoon chopped fresh thyme
  2 tablespoons chopped fresh rosemary
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  salt and freshly ground black pepper
  
  
  1.     Preheat oven to 475 degrees F (245 degrees C).
  2.     In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3.     In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4.     Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
  
  
  Original recipe found here.

Honey Lime Enchiladas

1/3 cup honey

1 tablespoon chili powder

1/3 cup lime juice

2 cloves garlic, minced

1 small onion, diced

1 pound shredded, cooked chicken

2 packed cups chopped spinach (I just chop a big pile)

2 cups green enchilada sauce, divided

5-6cups shredded Monterey Jack cheese, divided

10 (8 inch) flour tortillas

1 cup half-and-half

1.     Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

2.    Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

3.    Combine marinated shredded chicken with 4 cups of shredded Cheddar cheese, spinach, onion, and whatever else you want (I've added bell pepper, diced chilies) in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

4.    In a bowl, whisk together remaining enchilada sauce, half-and-half (my friend likes to omit this. just an option), and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

5.    Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Mexican Chicken Corn Chowder

1 1/2 lbs chicken
1/2 c. chopped onion
2 garlic cloves
3 T. butter
2 chicken bouillon cubes
1 1/2 cup hot water
1 t. cumin
1 can of diced tomatoes, or large fresh tomato diced (I honestly prefer canned)
1 can cream style corn (or a couple cups frozen corn)
1 can diced green chilies
2 c. half and half   (I have used milk in a pinch)

In a large pot, cook chicken, onion, and garlic in butter.  You can cut the chicken before or after you cook it.  Sometimes I boil the whole breasts then use that broth for the cup of water. 

Along with the cooked and diced chicken, add everything except the milk.  Bring to a boil, then simmer five minutes.  Add the milk, heat and serve.


Serves best with fresh cilantro, tortilla chips, cheese, sour cream, fresh squeeze of lime, and hot sauce.  That is all optional!

Lime and Pepper Grilled Chicken with Peanut Sauce

Chicken

1/2 cup lime juice (from about 4 limes)

3 tablespoons sugar

2 tablespoons freshly ground black pepper

1 tablespoon olive oil

1 teaspoon salt

4 boned, skinned chicken breast halves

Combine limejuice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Peanut Sauce

1/4 cup soy sauce

2 T water

1/3 cup firmly packed light brown sugar

1/4 cup sesame oil

2 cloves garlic (minced)

1 t ginger (minced)

1/2 to 1 t crushed red pepper flakes

1/3 cup peanut butter

6 scallions (thinly sliced, set aside 2 T for garnish)

Heat all ingredients but peanut butter and scallions until almost boiling. Remove pan from heat and whisk in peanut butter until smooth. 

Potato-leek Soup

Base:

4 cups chicken stock

3 large leeks (~ 3 cups chopped)

1 cup chopped celery

1 cup chopped onions

9 potatoes (yellow or are best)

1 bay leaf

1 tsp. salt

Black pepper to taste

3 cups milk

Roux:

¼ cup flour

¼ cup butter

Trim leeks, wash, and coarsely chop. Add stock to large pot and cook leeks, celery, onion, and cubed potatoes. Simmer till tender. Add milk and reheat.

Melt butter in heavy saucepan and stir in flour to make roux. Stir into soup. (Triple roux for double recipe.)

Anna's Hot Fudge Sauce

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

5 oz. (~2/3 cup) evaporated milk

In a heavy small saucepan melt the chocolate chips and butter. Add sugar; gradually stir in evaporated milk. Bring mixture to boil; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Makes about 1 1/2 cups sauce. (I usually double it and refrigerate—when you reheat in microwave, take out the portion you want and only heat that. If you don't it will turn grainy.)

Poppy Seed Vinaigrette Salad Dressing

1/4 c. apple cider vinegar
1/4 c. balsamic vinegar
2 T. fresh lemon juice
2/3 c. sugar
Half a purple onion
1-2 T. mustard
1t. salt
1/2 t. paprika
1 1/2 T. poppy seeds
1 c. canola oil

Puree all ingredients and enjoy.

This is good on any green salad, but I prefer the leafy greens and spinach. I also like to add something sweet to the salad like grapes, apples, or Craisins. Blue cheese, gorgonzola, avocados, sliced red onion, sugared almonds, sunflower seeds, and any other splurge tastes great with this salad.

This recipe makes a lot, but it keeps well in the fridge for a few weeks.

Carrot Ginger Soup

2 tablespoons sweet cream butter

2 onions, peeled and chopped

6 cups chicken broth

2 pounds carrots, peeled and sliced

2 tablespoons grated fresh ginger

1 cup whipping cream

Salt and white pepper

Sour cream

Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and puree until smooth (an immersion blender works best). Add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

Anna’s changes

I sautéed the ginger with the onions (instead of adding to the broth later) and added about two teaspoons of garam masala. I also microwaved the carrots before I put them in to boil—this saved lots of time. I called it "Orange Soup for Kids" and Miles thought that was cool.