Pickled Beets

This recipe comes from an unexpected source, a lunch lady, at the elementary school.  When my kids were in elementary school, I had visited a neighboring school to learn about their farm to school lunch program and they served these beets.  I have been making them ever since with a few changes.

Pickled Beets
makes 2 jars, 1 quart each, doubles/triples easily

6 medium beets, diced, roasted with oil and salt, rosemary (optional)
1 cup white vinegar
1 cup water
1/2 cup sugar
1 1/2 teaspoons kosher salt

Put the beets in the jars.  Boil the remaining ingredients.  Pour over the beets. Keep them in the fridge for a minimum of 3 days before trying.  

They keep well in the fridge for winter but I haven't tried to can them for pantry storage.  It should work well with all the added sugar but who knows!

Garlic Parm Melting Potatoes

These potatoes are delicious and they are also a rare potato dish that we also enjoy as leftovers.

Garlic Parm Melting Potatoes

serves 4-6

(from Eating Well)

2 pounds potatoes, cut into 1-inch-thick slices, or cubes

2 tablespoons butter, melted

2 tablespoons extra-virgin olive oil

1 tablespoon chopped fresh thyme

¾ teaspoon salt

½ teaspoon ground pepper

3 large cloves garlic, finely diced

1 cup low-sodium vegetable broth or chicken broth

¼ cup grated Parmesan cheese

Position rack in upper third of oven; preheat to 500 degrees F.

Toss potatoes, butter, oil, thyme, salt and pepper in a 9-by-13-inch metal baking pan.  Roast, flipping once, until browned, about 30 minutes.

Whisk garlic into broth; carefully add the broth mixture to the pan. Sprinkle the tops of the potatoes with Parmesan. Continue roasting until most of the broth has been absorbed and the potatoes are very tender, about 15 minutes more. Serve hot.

Simple Summer Salad of Cabbage

This is all I want to eat when it's hot out.  I think it would probably work well with grated carrots or beets but I havent tested it... yet.  Because it's summer and it's too hot, I mix everything in one bowl, the same bowl that I will serve it in.

Simple Cabbage Salad

quantity depends on size of cabbage

1 medium to large head of cabbage, sliced thin

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon dijon

1 1/2 teaspoons honey

salt

If your cabbage was small, then you might want to half the ingredients.  You can mix the dressing in the bowl first and add your cabbage or add the cabbage first and spoon the ingredients over it, then mix together or use a small bowl to mix the dressing first.

Simple slaw

This is the best slaw!  It's great for people that think they dont like mayo since the mayo gets a little lost with the other ingredients.  It's great with any combo of cabbage, kale, carrots, and/or beets.

Simple Slaw
Serves 6

3/4c cup mayonnaise
2 tbl lemon juice
2 tsp soy sauce (use gluten-free soy, if you need)
1 tsp garlic

1 medium bunch of kale shredded
2-3 carrots, grated
2 cups of red cabbage, grated
1 beet, grated

peanuts, handful (optional)

Cranberry relish - the one and only for Thanksgiving

This is a guest post from my Mom. She makes the best cranberry relish. It's something that we love to eat with turkey, but we also love it all alone in a little compote. It's delicious and addictive! We like it so much that we make a big batch but it will half easy enough so those measurements are in parentheses after the ingredient name.

GUEST POST

from my Mom

I like the relish tart since it is served with the turkey. This relish is great on turkey sandwiches along with stuffing and a little gravy.

CRANBERRY RELISH 3 lbs/3 quarts cranberries (1.5 pounds or 1.5 quarts) Zest of 3 oranges (zest of 1.5 oranges) Zest of 1 lemon (zest of 1/2 lemon) 1 cup granulated sugar to pulverize with the zest, 2 cups granulated and/or brown sugar for simmering (1/2 cup sugar for the zest, 1 cup for simmering) 1 ½ cups orange juice (3/4 cup) juice of one lemon (one half lemon) 2 tsp grated fresh ginger (1 tsp) Wash the cranberries, pulverize the orange and lemon zests with 1 cup of the granulated sugar (1/2 cup for a half recipe), then combine the cranberries with the rest of the sugar, orange juice, lemon juice, and ginger in the saucepan. Bring to a boil, allowing the liquid to bubble up for 2 - 3 minutes, just until they burst. Set aside. Taste after a ½ hour, stir in a little more sugar if needed.

Roasted Brussels Sprouts

This is a family favorite.  We look forward to it all year long, waiting for the sprouts to grow, hoping the deer dont eat them before we pick them.  It's simple, but the prep work is a little time consuming if you're using sprouts on the stalk.  The original recipe is from the NYT and Mark Bittman, here.

Roasted Brussels Sprouts
serves 4, but everyone always wants more

1 stalk of sprouts (somewhere between a pint and a quart)
olive oil
4-6 cloves garlic, peeled, sliced or minced
salt and pepper, optional
1-2 tablespoons balsamic vinegar

Heat oven to 400 (higher is fine if you need it higher for another dish).

Remove any rough outer leaves from the sprouts, cut the bottoms, then slice in half.

Heat a drizzle of oil in a cast iron pan, medium high heat (oil will shimmer).  Put sprouts in and let cook undisturbed until they begin to brown on the bottom, shake/stir, then cook one more time.  Add garlic.

Transfer pan to the oven to roast.  Shake/stir pan every 5 minutes until they are quite brown and tender, about 15-20 minutes.

Drizzle with balsamic vinegar, salt and pepper, if using, and serve hot or warm.

Creamed kale

I love creamed kale.  When I am craving it, I want the full fat, full butter version, not the "fake" versions that you'll find in the first page of your google search.  So, after a little trial and error, here is my creamed kale.  This is one of those recipes that comes together without a need for fussy measuring.

Creamed Kale
serves ?

butter
onion, chopped
butter
kale, de-stemmed and chopped
white wine, stock, or water
butter
garlic, minced
butter
cream cheese/chevre
parm
milk/cream
salt

Saute onion in butter, low and slow for a bit then add in kale with a splash of liquid and a little more butter.  Put the lid on so it steams for a bit, then add in garlic with another pat of butter.  When the kale looks cooked, add in the dairy.  Cook on low just to warm it up.

For a holiday meal, you could put it in a casserole dish and keep it warm in the oven.  You can make it ahead and heat it just before serving too.

Super crispy potatoes

We have a big potato lover in our house.  This is one of our favorite recipes (arent they all!) and it's super easy to make too.  The original recipe is from Serious Eats here.

Super Crispy Potatoes

Russet potatoes (plan for 1-2 potatoes per person), chopped in 2 inch chunks
salt
vinegar
oil
thyme or rosemary sprigs

Preheat oven to 500.

Place potatoes in a large pot, cover with cold water, add a generous amount of salt, and a few tablespoons (glugs) of vinegar.  Bring to a boil, then reduce to a simmer, until outside are tender (about 5 minutes).  Drain potatoes and put back in the pan.  Mix with a few glugs on oil and herbs.  Put on a baking sheet (or two).  Roast for 20, flip, then roast for another 20 (check after another 15).  They should be crisp and golden.

Quinoa and black bean salad

This is the perfect summer dish.  It's best made in the cool of the morning and served cold or room temp for dinner in the evening.  The original recipe is from Oh She Glows, check it out here.

Quinoa and black bean salad
Makes 6.5 cups (or serves 4) - DOUBLE it. Trust me!

For the salad:
1 cup uncooked quinoa (or 3 cups cooked)
1 (15-ounce) can black beans (or 1.5 cups cooked), drained and rinsed
cilantro, as much as you can spare
2 cups of a crunchy veggie, like red peppers (my fave), julienned carrots, celery
4 green onions, chopped

For the dressing:
3 tablespoons lime juice
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
1 teaspoon ground cumin
1 teaspoon pure maple syrup


1. Make the quinoa: Bring to a boil, quinoa with 1.5 cups water then cover and reduce heat to low., Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy.  Let the quinoa cool a bit before adding the veggies.
2. In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, veggies, and green onions.
3. Whisk together the dressing. Pour onto salad and toss to combine.  Let the salad sit in the fridge for an hour or two at least or even a full day.

Dry Fried Green Beans

I love this green bean recipe with beans picked fresh from the garden.  It's so simple... the perfect side dish with lunch.  It's one of those recipe with a pinch of this and a pinch of that.

Dry Fried Green Beans
(inspired by Serious Eats, check out the original recipe here.  Mine is simplified)

Green beans, snipped, of some amount
Vinegar, a splash (rice wine vinegar is nice)
Sesame oil
Sugar, just a light sprinkle
Salt, a few shakes
Garlic, chopped
Ginger, chopped
Red pepper flakes

Heat a frying pan over med-high heat, add beans, stirring frequently, almost constantly for a few minutes.  They'll blister.  Add a splash of vinegar, then a glug of sesame oil, and a sprinkle of sugar and salt.  Add pepper flakes, garlic and ginger now, if using.  Turn burner down to medium, cook just another minute.  Serve hot.

Summer pasta salad

We made this pasta salad for a picnic dinner before a baseball game (along with quiche) and we havent stopped making it since.  We LOVE it.  It's super versatile, easy, and kid-friendly.  Enjoy your summer!

Summer pasta salad
serves 6 as a side dish, maybe

1 pound pasta. pick a fun shape, cooked and cooled.
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
2 cloves of garlic, pressed
little dried oregano, or try it with fresh
kosher salt and black pepper
a few handfuls of basil, the more the better

add-ins, we like a lot of veggies with our pasta but go with what works for you:
tomatoes, cukes, and peppers
kalamatas, capers, and artichokes (our current favorite)
feta
mozz


Mix the olive oil, balsamic vinegar, garlic, oregano, salt and pepper in the bottom of a big serving bowl. Add the add-ins, mix, then add the pasta.  Season with salt and black pepper to taste.  SOOO good!

Asian Slaw

This is my 6 year old's favorite slaw.  The fish sauce makes it salty and I bet that's why he likes it.  I find it refreshing and light (it's mayo free!) plus it's insanely simple.

Asian Slaw
(serves 3-4 as a side)

1 cloves garlic, crushed (optional, I often skip it)
3 Tbs fish sauce
1 TB fresh lime juice
1 TB rice wine vinegar
1 TB sugar

3-4 cups shredded cabbage and carrot
1/4 cup cilantro (optional)

Mix everything together.  Pour over shredded cabbage.  Enjoy.

Cauliflower "fried rice"

This is pretty awesome.  It's lighter than rice and definitely not rice but you might able to come close to fooling someone.  It's just really delicious.  Make it with veggies for a side dish or add in tofu or chicken for a complete meal.

Check out the original recipe here.

And my slightly modified one:

Cauliflower "fried rice"

1 medium head cauliflower
1 tbsp sesame oil
2 eggs (or use egg whites)
oil
1 small onion, diced fine
1/2-2 cups veggies (peas, carrots, peppers, beans, etc)
2 garlic cloves, minced
3 tbsp soy sauce, or more to taste
Cooked tofu or chicken (optional)

Chop cauliflower into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Beat eggs with a fork.
Heat a large saute pan over medium heat with oil. Add the eggs and cook like scrambled eggs.  Set aside.

Add the sesame oil and saute onions, garlic, and veggies about 3 to 4 minutes (or more depending on the vegetable) or until crisp tender.  Remove from heat and set aside.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan along with soy sauce. Mix, cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add the egg and veggies and optional protein.  Add soy sauce to taste.  Heat just until everything is hot.  Serve.  Love.

Charlie's Peanut Pasta (aka Cold Sesame Chicken/Tofu with Pasta)

A little friend of ours just LOVES peanut pasta, so I make it for Charlie whenever he's here (and it doesnt seem to matter if it's lunch, dinner, or snack).  He's a pretty awesome kid and I love kids that eat what I like to cook.

The kids like it best with chunked up cukes and chicken plus a ton of sesame seeds.  I love it with tofu.  It works fine without anything for a quick and easy side dish.  It's great for a picnic too, since it can be served room temp and it wont spoil like many mayo based pasta salads.

Charlie's Peanut Pasta (aka Cold Sesame Chicken/Tofu with Pasta)

(serves 6-8, great for leftovers)

source unknown

1 lb spaghetti, cooked (whole wheat works great here)

In food processor, mix together:

6 cloves of garlic (or less if you're serving picky little guys)

2T red wine vinegar (cider vinegar works here too)

2T brown sugar (or a splash of maple syrup)

3/4 cup peanut butter (I use natural, unsweetened)

1/2 cup soy sauce

3/4 cup sesame oil

5-6T hot chili oil (I skip this most times)

Mix sauce with pasta.  Serve room temp or cold with options below.

Add in any optional ingredients, JUST before serving:

4 chicken  breasts, cooked, shredded/diced

1 package tofu, fried/baked

Broccoli, diced and cooked

Cucumber, diced

Scallions

Sesame seeds

Roasted/Grilled Cabbage Steaks

Cabbage!  This is an insanely easy side dish and slightly addictive.  It would be fun to try it again with spices and/or garlic but it was simple and fast with just a sprinkle of salt.

Roasted Cabbage Steaks
(found on a friend's facebook wall without a source.  I've modified it a bit)

1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Preheat oven to 400F (I rushed it with speed convection on 400 and cut the cooking time in half) and spray a baking sheet with non-stick cooking spray (or use a silpat). Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.
Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices (only needed if grilling)
Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.  This is the time to sprinkle garlic and/or herbs as well.
Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

Sauteed Mushrooms

These are amazing.  The kids inhale them.  It's a great side dish and leftovers are fun in a salad.

Sauteed Mushrooms
(I think this is originally from Cooks Illustrated)
Barely serves 4 as a side dish

Heat 1T peanut oil (or any other mild oil) in skillet on med-hi

Add 1 1/2 pounds mushrooms (chopped/chunked), cook on med-hi for 5 mins until mushrooms release liquid.

Cook on high for 8 mins until there is no more liquid.

Add 1T peanut oil to pan.

Cook 8 more minutes.

Add 1T toasted sesame seeds (or skip them) and 1T diced ginger, cook 30 seconds.

Add 2T rice wine vinegar and 2T soy sauce.  Cook 30 seconds till liquid evaporates.

Add 1T toasted sesame oil.  Garnish with 2 chopped scallions.

YUM!