I’ve previously claimed to not really like cauliflower but, you guys, I am SOLD!!! My fabulous mother in law brought a cauliflower gratin over for our Thanksgiving feast that I thought was really tasty. So I thought, why not kick it up a notch? I […]
Something very exciting just happened. By that, I mean something more exciting than making homemade tater tots, which I know, is also very exciting so I’ll get to that in a minute. You guys! I just made the list of Top 100 Clean Eating Blogs! […]
I returned from immersing myself in nature camping on the bluffs of the Mississippi river this past week rejuvenated and ready to eat roots. Not tree roots or anything THAT crazy… just beet roots. Which, if you know me, is sorta along the lines of me saying I’m going to eat tree roots crazy since I’ve never enjoyed beets. Then again, I’ve never tried fresh-from-the-garden chioggia beets sliced raw in a chioggia beet caprese concoction. The only beets I’ve ever tried were in a beautiful bacon borscht soup which I then recreated. I had been converted.
This summer, I planted a beetroot assortment in my garden and just harvested some of them. I ended up with one of these gorgeous candy striped chioggia beets and it was calling my name. I couldn’t pass up the opportunity (and my first experience) to eat a beet in it’s raw form. OMG. I sliced this little guy thin on a mandolin and topped it with pesto, fresh basil, feta, sliced shallot and then a sprinkle of lemon, salt, pepper and balsamic vinegar in a non-traditional version of caprese…a chioggia beet caprese salad. Hello, delicious little beet! I never new how much I would enjoy you! Chioggia beets are sweeter than red beets so they don’t have as strong a flavor and therefore don’t need to be roasted to invoke sweet tasting characteristics. These beets, as well as golden beets, are the stars of raw beet salads. Bonus points that they look super pretty on the plate too!
When chioggia beets are sliced, they look like discs of peppermint. This candy stripe appeal worked wonders on my kids so they did actually try them without complaint. Score one for team MOM! Since my dehydrator is running, I also salted a few of these slices and placed them on the drying rack to make cute little chips. I’m SUPER excited to sample them when they’re done!
- 2 chioggia beets (or golden beets), peeled and sliced super thin
- ½ shallot, sliced super thin
- 1-2 tablespoons prepared pesto
- 1-2 tablespoons feta cheese, crumbled
- 8 leaves fresh basil, julienned
- sprinkle salt
- sprinkle pepper
- sprinkle lemon juice
- sprinkle balsamic vinegar
- Layer the beet slices on a plate (or divide among multiple plates for individual salads) with shallot.
- Sprinkle with all other ingredients.
My adorable nephew came over recently to hang out with auntie and his cousins. I sure miss the days when my kids where that young, snuggly and innocent. Now my not-so-innocent angels are traveling to different states with the grandparents and going off to overnight […]
I told myself I wouldn’t be emotional on my son’s last day of preschool. But here I sit with a small well of tears threatening to spill out of the corner of my eye. He was sent home with a binder of all of his memories from this past year and it’s incredible how much he’s learned and evolved throughout the year. Not that I was expecting anything different as he’s an intelligent young lad. It’s just that now I’m being faced with evidence of the fact that he REALLY won’t be so little for very much longer. This fall I’ll be waving to him as he boards the bus to kindergarten so be prepared for an emotional post come September! Much like my son’s evolution this past year, vegetables can evolve into something spectacular like a Thai cucumber salad. Maybe that’s a weird segue into food but I take comfort in food comparisons. In this case, the ability of a humble cucumber to be elevated to a pickle status via a simple marinade.
This recipe for Thai cucumber salad is loosely based on recipes I’ve found for Namasu or Japanese pickles. I’ve made them into a cute colorful salad first by peeling the skin of the cucumber lengthwise only on part of the cucumber leaving strips of peel as well. Then cut the cucumber lengthwise and remove the seeds. When sliced, these look like crescent moons. Tossed in a mixture of rice vinegar, honey, salt and red pepper flakes, these cucumber bites morph into easy pickles that are sure to please your palate. You can make them a tish creamy if desired by adding a small amount of unsweetened Greek yogurt (pictured below) which also gives them a delicious tangy-ness!
- 2 English cucumbers, cut in half, seeded and sliced
- 3 green onions, sliced
- ¼ cup rice wine vinegar
- 1 tablespoon honey
- ⅛-¼ teaspoon red pepper flakes
- ¼-1/2 teaspoon salt (to taste)
- 2 tablespoons plain whole milk Greek yogurt (optional)
- In a bowl, combine vinegar, honey, pepper flakes, salt, and yogurt.
- Peel a few lengths along the cucumber leaving some of the peel on for a varigated effect.
- Cut cucumbers in half lengthwise and scoop out the seeds with a melon baller or tablespoon. Slice into ¼” slices and add to the bowl.
- Add green onions and stir to coat.
- Serve immediately or let marinate up to half a day in fridge.
Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail halfway imbedded into my foot. My daughters have been amazing helpers since I’m hobbling around and can’t put continuous weight on it just yet. It’s been a good excuse to make easy meals and this easy enchilada sauce. This sauce is just a few simple ingredients and will take you 5 minutes to make leaving no excuse not to make it.
I do make a more authentic style enchilada rojas sauce which I’ll post in the future but this one has all the taste in significantly less time leaving you with the ability to have a fast easy meal on the table in less than thirty minutes. This easy enchilada sauce is perfect for smothering over enchiladas, used as a taco sauce, as a marinade for steaks or chicken and for amazing huevos rancheros!
- 2 cans organic fire roasted diced tomatoes
- 3-4 chilis in adobo sauce
- ¼ teaspoon garlic powder (or you can use 1 small clove, minced)
- pinch of cumin
- salt to taste
- Add all ingredients to a blender or food processor and puree until smooth.
After this past weekend’s indulgences, I’m in need of a little detox. This white bean stracciatella soup is the perfect remedy. Stracciatella is a simple vegetarian soup that begins with a broth. With the addition of white beans and kale, this soup is nutritiously hearty and […]