Roasted Beet Salad

Beets.... I have to admit, I am nearly 30 (less than a month away), and just recently tried beets for the first time when my sister-in-law added them to a green salad.  The mixture of all the ingredients was a perfect combination.  Then, as I was parusing the grocery store yesterday, I spotted some gorgeous, organic golden beets and felt truly inspired to try cooking with them myself.

Beets definitely have a very earthy taste.  For me, I think the key to making the flavor of beets sing in in combining them with the right ingredients.

In this salad, the sweetness of pear balances the earthiness of the beets.  While the tangy feta cheese makes each bite pop in your mouth.

Not to mention, this salad is incredibly beautiful and rich in color.  I used golden beets, but you could use the standard red beets, or a combination! 

Roasted Beet Salad:
(adapted from Kelsey Nixon ~ "Kelsey's Essentials"


1 lb. small beets, well scrubbed and trimmed
1/4 cup sliced almonds, toasted
1/4 cup red wine vinegar
1/2 tsp. salt
1/2 tsp. dijon mustard
1/4 tsp. sugar
1/2 cup olive oil
5 oz. baby spinach (1 pkg.) or any other green you like
1 large red pear
2 oz. feta cheese, crumbled

For the roasted beets, preheat the oven to 400 degrees.  Place cleaned beets on a large sheet of aluminum foil in a row, set on a baking sheet.  Place another sheet on top and bring the sides up to form a packet.  Pierce through the foil into each beet to allow steam to escape.  Roast for about 1 hour.  Remove from oven and loosen foil to let beets cool.  After 10 minutes, rub off the skins of the beets with the help of a kitchen towel. (No one wants purple or yellow stained hands!)  Slice the beets into 1/4" thick slices and then each slice in half.  Place in a large bowl.

For the vinaigrette, place the vinegar, sugar, mustard, and salt in a bowl. Drizzle in the olive oil in a steady stream while whisking to emulsify the dressing (make it come together).  Place half the dressing on the sliced beets and toss to coat.

Quarter and core the pear, then slice into julienned strips, long and thin.

Add the spinach, almonds, pears and feta cheese to the beets.  Gently toss to combine.  Add more vinaigrette if needed.

Bon Appetit!

Cauliflower Mac & Cheese

CAUTION!! ~ do NOT make this mac & cheese if you are on any kind of low fat, low cal diet. 
That being said... it is luxurious, cheesy goodness, and you should TOTALLY make it soon!

Mac & Cheese.  The quintescential American dish.  Children love it.  Adults love it.  Really, who doesn't love a big bowl of mac & cheese.  Even better when its made with Bacon (!!! pork fat rules!) and three different types of cheese.  You could use any cheeses you like.  But, I do recommend using at least one sharp cheese, like a cheddar.  And, take the extra couple minutes to shred your own cheese.  Once you do, you'll never go back to the pre-shredded.  Trust me.

I guess if we wanted to be technical, I should call this recipe "Pipette and Cheese".  I just like to use a noodle with a bit more of a fun side that plain old macaroni.  And these little pipette fit the bill!  You will definitely want a short pasta that is tubular to catch lots of cheese sauce inside.

What might make you feel slightly better about eating this?... it's got an entire head of cauliflower nestled in with the noodles and cheese.  I'm always looking for ways to get my girls to eat their veggies.  It amazes me how a 3 year old can sniff out a vegetable in anything!  From kids to adults, those who eat this will sing your praises, as they lick their plates clean.

Cauliflower Mac & Cheese:
(ever so slightly adapted from Williams-Sonoma)

1 1/2 cups plain bread crumbs
2 Tbl. butter, melted
2 Tbl. dried parsley or fresh is even better
salt and pepper, to taste
8 oz. nitrate free bacon, chopped
1 head cauliflower, cut into 1/2" florets (smaller if you really want to hide it)
3-6 Tbl. unsalted butter
1/4 cup flour
2 Tbl. white wine
3 1/2 cups whole milk
2 cups shredded fontina
2 cups shredded gouda
1 cup shredded sharp cheddar
1/8 tsp. cayenne pepper
1/8 tsp. freshly grated nutmeg
1/2 cup heavy cream
1 lb macaroni (or pipete) cooked al dente

In a small bowl, combine the crumbs with melted butter, parsley, salt and pepper.  Set aside

Preheat oven to 350 degrees.

In a heavy bottomed, 4 qt. pot, cook the bacon until crisp.  Remove to paper towel lined plate.

Pour out about half the bacon grease.  Then, dump in your cauliflower and cook for 10 minutes over medium heat, until it begins to get nutty brown and tender.  Add 1-2 Tbls butter if necessary.  Then, remove cauliflower to a bowl.  Deglaze the pot with a couple tablespoons of water, and pour it into the bowl with the cauliflower.

Wash the pot.  Then return it to the stove.  Melt 3 Tbl. butter over medium heat.  Whisk in the flour and cook for a couple minutes to form a roux.

Then, whisk in the wine and milk.  Let cook for a couple minutes until it begins to thicken some.  With a wooden spoon, stir in the cayenne, nutmeg, 2 tsp. course salt, 1 tsp. black pepper, cream and cheese.

Now let me just add a small side note:  This is what whole nutmeg looks like ~

Crazy, huh?!  Nutmeg is a nut before it's ground and packaged!  I highly recommend fresh, whole nutmeg.  The flavor surpasses the pre-ground.  And, it's shelf life is MUCH longer.  If you have a small grain microplane, it is very easy to grind whatever you need into your dishes.

Okay, back to business...

Stir in pasta, bacon, and cauliflower.  Top with breadcrumbs.

Bake for 30 minutes.  Throw together a nice, green salad and dinner is served!!

Oats & Honey ~ breakfast cookies

Do you ever need to grab breakfast in a hurry?.... I think we all have days like that.  If I can have something homemade AND in a hurry, its a double win.  These cookies are small, but they pack a big punch~ meaning, they really tide you over.

They don't taste like your typical oatmeal cookie~ made with whole wheat flour and flax, and natural sweeteners.  They are delicious and definitely taste like breakfast, not dessert.... even though they are cookies... C'mon who doesn't dream of having cookies for breakfast??!!

Oats & Honey Breakfast Cookies:

3 1/2 cups rolled oats
1/4 cup milled flax seed
1 1/4  cup whole wheat pastry flour
1/2 cup all purpose unbleached flour
1 tsp. baking soda
1 tsp. salt
1/4 tsp. apple pie spice (or cinnamon)
1 cup raisins (golden or regular ~ I like to mix them)
1 cup shredded, sweetened coconut
1 cup chocolate chips
1/2 cup honey
1/4 cup real maple syrup
1 cup unsalted butter, melted
2 tsp. real vanilla extract

In a large mixing bowl, whisk together oats, flax seed, flour, baking soda, salt and apple pie spice. Then stir in raisins, coconut and chocolate chips.

In a separate bowl, combine honey, syrup, melted butter and vanilla.  Pour over dry ingredients and stir to combine.

Roll dough into balls (about 1" in diameter) and place on a greased, or parchment lined cookie sheet.

Bake at 350 degrees for 14-17 minutes or until golden brown and firm to the touch.

Go ahead... Have a cookie for breakfast!  I won't tell on you :)

Orzo and Roasted Vegetable Salad

This salad....Oh, this salad.  It is one of my most beloved favorites.  I could almost break out in song when I think of it.  So colorful from the veggies, and so delicious.  I love orzo in salads ~ it feels like rice in your mouth, but is actually pasta!  Leave it to those Italians to come up with that grand idea! :)

This salad is definitely most beautiful and most tasty the day it is made.  But, it will keep well in your fridge for a couple days.  It is great all by itself.  Or, if you want to bump it up, place a grilled chicken breast on top, and dinner is served!

Orzo and Roasted Vegetable Salad
slightly adapted from Barefoot Contessa

1 zucchini, cut into 3/4" cubes
1 yellow pepper, cut into 1" dice
1 red pepper, cut into 1" dice
1 red onion, peeled and 1" dice
2 garlic cloves, minced
1/3 cup good quality olive oil
1 1/2 tsp. kosher salt
1/2 tsp. black pepper
1/2 pound orzo pasta

Dressing:
1/3 cup freshly squeezed lemon juice (don't cheat here. You want FRESH lemon juice)
1/3 cup good quality olive oil
1 tsp. kosher salt
1/2 tsp. black pepper

To assemble:
4 green onions, minced
1/4 cup pine nuts, toasted
3/4 pound feta cheese, 1/2" dice (not crumbled)
10-15 fresh basil leaves, julienne or chopped

Preheat oven to 425 degrees.

On a large baking sheet, toss the zucchini, pepper and onion with garlic, olive oil, salt and pepper.  Roast about 40 minutes until browned, stirring once or twice.

Meanwhile, cook the orzo pasta in salted boiling water for 7-9 minutes.  Drain and transfer to a large serving bowl.

Add roasted veggies (scraping all their juices into bowl also), green onions, pine nuts, cheese and basil.

For the dressing, combine the lemon juice, olive oil, salt and pepper with a whisk.  Pour over salad and gently toss to coat.  Taste to check seasonings.  Add more salt and pepper if needed.

Serve at room temp. 

Easter Egg Nests

We visited a family farm a few days ago, and got to meet ten most precious little baby goats.  It was amazing how different each of them were.  I love Spring.  I love the new life everywhere you look ~ plants, animals.... ahhh.

And, this Sunday we will celebrate Easter, and the new life we can have because of the cross.  I try to make sure my kids know the real reason we celebrate Easter, but it's also nice to have some fun.  And these cookies are the perfect little treat for the kiddos.

They are super fast and easy to make.  A great one to enlist the help of the kids.  And, you can make the flavor to suit your individual taste!

Easter Egg Nests:

1 1/2 cups chips ( I used 1 cup semi sweet chocolate and 1/2 cup butterscotch)
1/2 cup peanut butter
1 bag chow mein noodles
Easter egg shaped candies, such as Reese's eggs, Peanut butter M&M's, or Whopper eggs

Dump noodles into a large mixing bowl.

In a small saucepan, melt the chips and peanut butter over low heat, stirring constantly.  Once completely melted, pour over noodles and stir til completely covered.

Spread a large sheet of parchment paper or wax paper, then begin to mound your balls of cookies.  Place 3 eggs in the center of each ball.

Let sit until firm. Enjoy!  These are really yummy :)

Morning Glory Muffins

Are you a morning person?  I'm not really sure what I am.... I go through stages.  But, I do love the peacefulness and hope that morning offers.  The start of a brand new day... There truly is something glorious about the morning.

Morning Glory muffins are an old goodie... probably a standard in every church cook book that has ever been put together.  Some versions are healthier than others.  This one is whole grain and packed with fruit and veggies, so, you can feel good about having a muffin for breakfast.

Morning Glory Muffins:
(adapted from King Arthur Flour Whole Grain Baking)

Makes 8 large muffins, or 12 standard size

1/2 cup golden or dark raisins
2 cups whole wheat pastry flour
1 cup packed dark brown sugar
2 tsp. baking soda
2 1/2 tsp. apple pie spice
1/2 tsp. salt
2 cups peeled and grated carrots
1 large granny smith apple, peeled, cored and grated
1/2 cup sweetened shredded coconut
1/2 cup drained, crushed pineapple (or chop up tidbits)
1/2 cup sliced almonds
1/3 cup wheat germ
3 large eggs
2/3 cup vegetable oil
1/4 cup freshly squeezed orange juice
2 tsp. real vanilla extract

Preheat oven to 375 degrees.  Lightly grease a large muffin tin ( I like my muffins large~ its a bad habit...) or line with papers.  You could also make small muffins, but why would anyone want to do that :)
Put the raisins in a small bowl and cover with hot water to bring them back to life and plump them up.  Set aside while you continue on.

Whisk together the flour, sugar, baking soda, spice and salt in a large mixing bowl. 

Stir in the carrots, apple, coconut, pineapple, almonds and wheat germ. 

In a separate bowl, beat together the eggs, oil, orange juice and vanilla.  Add to the flour mixture and stir until evenly moistened.  Drain the raisins and stir them in.

Spoon the batter into the prepared tins ~ about 3/4 full.  Sprinkle with a few extra almonds.  Just cuz it's pretty.  Bake about 20-25 minutes or until domed and a toothpick comes out clean.

*Note:  if using large muffin tins, you will have 2 empty slots.  Fill these about 1/4 way up with water so everything bakes evenly.

Chocolate-Peanut Butter Cereal Bars

Daylight savings begins in less than 1 week!  Although I feel as though winter never really came this year... I am ready for spring nonetheless!  I can't wait for the longer days that stretch into the late evening; and getting back outdoors every day.

These bars are no-bake, which is perfect for the soon to be warmer days when you don't want to turn on the oven.  Part traditional rice krispie bar, and part peanut-buttery scotcheroo.  Simple and delicious.

Chocolte-Peanut Butter Cereal Bars
(slightly adapted from Everyday Food magazine)

cooking spray
8 cups cocoa krispies or rice krispies ( I used plain rice krispies)
1/2 stick unsalted butter
5 cups mini marshmallows
3/4 cup NATURAL unsweetened peanut butter, chunky
1/4 tsp. salt
1 cup semisweet chocolate chips
1/2 cup salted roasted peanuts, roughly chopped ( I skipped these)

Gease a 9" square baking pan with cooking spray.  Place cereal in a large bowl. (As you can see I didn't have quite enough rice krispies, so had to substitute some chex...sometimes improvisation is required and okay :)

In a large pot, melt butter over medium heat.  Add the marshmallows, peanut butter, and salt.  Cook and stir until completely melted and combined.

Remove from heat and combine with the cereal.  Work fast, it stiffens up quickly.  Let it cool slightly, then stir in chocolate chips and peanuts if you are using them.

Press into prepared pan with a spatula, or your fingers (lightly greased).

(I love chocolate and peanut butter right up in my face like this.... ah... :)

Let stand at room temp about 20 minutes to firm up.

White Cheddar Poppyseed Buttermilk Biscuits

I met a gal from Texas the other day.  She used the word "ya'll".  And it made me feel all warm inside.  What is it about Southern charm?... You know what I mean.  That's why the term "southern charm" exists.  There is just something about the homeiness of the South.  And what do we call food that is found in the South?... That's right ~ SOUL food.  It's comfort food.  For your soul.  It makes you feel all warm on the inside.

It there was a top 10 list of southern soul food items, I'm certain buttermilk biscuits would be at the top.
These biscuits aren't your average joe-shmo biscuits either.  No sir-ee.  These are made with extra sharp white cheddar cheese, poppyseeds, and cracked black pepper.

Serve them with soup (or beef stew as I did), as the foundation for a fabulous breakfast sandwich, or simply with a nice pat of creamy butter.  Any way you do it.  They are just plain good.  And will make you feel all warm and cozy inside ~

White Cheddar Poppyseed Buttermilk Biscuits:
(adapted from joythebaker.com)

makes 8-10 biscuits

3 cups all purpose flour
2 Tbl. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
3/4 tsp. kosher salt
1 tsp. ground sage
2 tsp. poppy seeds
1/4 tsp. freshly ground black pepper
3/4 cup cold unsalted butter, cut into small cubes
1 egg
3/4 cup cold buttermilk
1 cup grated sharp white cheddar cheese
heavy cream or more buttermilk for topping the biscuits before baking

In a small bowl, beat together the egg and buttermilk.  Set aside.

In a large mixing bowl; whisk flour, sugar, baking powder, cream of tartar, salt, pepper, sage and poppy seeds.  Cut in the butter with your hands or a pastry blender until mixture resembles course meal.  Add the cheese and mix to incorporate.

Stir in buttermilk and egg.  Then, turn out onto lightly floured surface and knead dough until it just comes together. 

Pat into a disc, about 1 to 1 1/2 inches high.  Then cut into circles with a biscuit cutter.  Reshape dough as needed until all is used up.  I used about a 3" cutter and got 8 large biscuits.

Place biscuits on an ungreased baking sheet.  Brush each biscuit with buttermilk or heavy cream.  Sprinkle with more poppyseeds and black pepper.

Bake at 425 degrees for 12-15 minutes.  Best eaten warm out of the oven.