Grandma Weeks' Cranberry Ice

{Cranberry Ice}

This is a double recipe that will fill approx. a 9x13 freezer container.

 

Sprinkle- 2 tsp. unflavored gelatin, onto 1/4 cup cold water –set aside.

In large pan mix:

              2 1/2 cups sugar

              3 cups water

Bring to boil and simmer 5 minutes then add gelatin and stir until dissolved. Stir in:

1 cup orange juice

1 cup lemon juice (juice of 4 lemons)

1 quart cranberry puree*

Mix well and freeze at least until there is 1” frozen on all sides of the tray.  Beat or whip until smooth. Freeze again until ready to serve- Mix with 7 up or Sprite to form a frappe type of drink. 

 

*Cranberry Puree:  1 ½- 2  packages of cranberries rinsed and sorted, barely uncover with water, cook until soft.  Let cool a little then put through a strainer to remove skins.  I use a fruit and vegetable strainer that is used to make applesauce.  Make about 8 cups puree.

My New Favorite Salad

A few month's ago, our friends to us to dinner as a thank you for helping with the son's wedding open house.  They took us to a restaurant we had never been to before, and insisted that we try "Mo's Chop Chop Salad."  It quickly became a favorite.  I made a handful of take-out orders for the salad.  And, then, the restaurant owner decided to close Isabella's.  I was super sad because I haven't been able to replicate his dressing yet.  But, because of my love for this salad, I vow to keep trying.

My Version of Mo's Chop Chop Salad
Romaine
chopped Salami
Garbanzo Beans
Red Onion
Red Pepper
shredded Mozzarella
Roma Tomatoes

General Conference Tradition: Ebelskivers

When I first met my husband and we were dating, I was invited to join his sisters and brother-in-law to watch General Conference and have brunch.  That was the first time that I had Ebelskivers a tradition his family grew up with for special occasions.  It has now become our family's tradition to have an Ebelskiver Brunch every six months as we watch the General Conference of The Church of Jesus Christ of Latter-Day Saints.

{Ebelskivers}
Beat 3 eggs whites stiff and set aside.
Beat 3 egg yolks, 1/2 teaspoon salt, 2 teaspoons sugar, and 2 cups buttermilk.
Add 2 cups flour, 1 teaspoon baking powder and 1 teaspoon baking soda.
Fold in beaten egg whites.
Cook in an ebelskiver pan, turning to brown on all sides and forming a round ball.

{Traditional Caramel Syrup}
Melt 1 cup margarine, 1 cup sugar, 1/2 cup buttermilk and 1/2 teaspoon baking soda.  Bring to a boil for 5 minutes.  Add 1/2 teaspoon vanilla and serve.

At our house, we like to mix the traditional caramel syrup together with blackberry syrup.

{Blackberry Syrup for Canning}

4 cups blackberry puree (You can use any fruit that you may like.)

1 cup water

3 tablespoons lemon juice

4 cups sugar

2 teaspoons butter

Blend fruit and lemon juice add water.  Heat in a heavy sauce pan over high heat.  Stir in sugar and butter, bring to a boil.  Boil for 5 min stirring continuously.  Pour into clean jars, process 5 minutes.  Makes 7-8 half pints.  

Black Licorice Caramels for Halloween

Last week, my littlest and I made caramels for a Halloween treat.  At first, he wasn't so sure about the black licorice flavor, but as they set over night the flavor mellowed.  I love black licorice, it reminds me of my grandfather.  He always had a stash of black licorice in the top of one of the kitchen cupboards when I was little.  It is a very nostalgic flavor for me.

Black Licorice Caramels
Adapted from a cousin's family recipe
1 cup butter

1 can sweetened condensed milk

1 1/2 cups corn syrup

2 cups sugar

1/4 t salt

1/8 ounce anise flavoring

1/2 t black food coloring paste

This takes about 30 minutes and you need to stir it the entire time.  Bring all ingredients through salt to a boil in a large nonstick saucepan over medium heat. Keep at a rolling boil until 240˚F. Remove from heat and stir in food coloring and flavoring. Pour caramel into a well-buttered 9x13 inch pan. Let cool and set overnight. Cut into pieces and wrap in wax paper or cellophane squares.

 

Makes 100-150 pieces

Quick Steelcut Oats for Breakfast

I love Trader Joes's. One of my favorite things in their freezer section is the Steelcut Oats.  They are perfect little packages of breakfast goodness.  And, for me, they are a great breakfast option when I need something quick.

img via New Nostalgia

Then, I saw this post about how she made her own breakfast "Oatmeal Breakfast Pucks."  I was intrigued enough to try it.  So, I picked up some Steelcut Oats in the bulk section of my local store, and gace it a go!

I cooked the oats at a ratio of 1 part oats:3 1/2 parts water.  When they were finished, I scooped them into my muffin tins, and popped them into the freezer.  They were a little warm going in so I froze them for a couple hours before trying to repackage them.

Then, I filled my sink with about an inch of warm water and set the trays inside.  The oatmeal popped right out.  I threw them all into a freezer bag, and squished out all the air.  Labeled the bag, and stuck them back in the freezer.

Steelcut Oats for Breakfast
1 part steelcut oats
3 1/2 parts water

Bring to a boil in a large enough pot.  Turn down to simmer, and cook for 30 minutes.  Stir occassionally to preent the oats from sticking.  When cooked, but still a little runny, transfer to muffin tins for freezing.  My standard muffin tin, is about a 1/2 C serving.  Let the oats cool slightly, then, flash freeze.  Transfer to a freezer bag for storage.

Reheat each 1/2 C serving for 1 minute 30 seconds on high.  Stir, and heat for 1 more minute.  Top as desired.

Roasted Broccoli

This dish is a great side.  And, really, you could prepare any vegetable using this technique.

Parmesan-Roasted Broccoli

recipe from The Barefoot Contessa

4 to 5 pounds broccoli

4 garlic cloves, peeled and thinly sliced

olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

2 teaspoons grated lemon zest

2 tablespoons freshly squeezed lemon juice

3 tablespoons pine nuts, toasted

1/3 cup freshly grated Parmesan cheese

2 tablespoons julienned fresh basil leaves (about 12 leaves)

 

Preheat the oven to 425 degrees F.

Cut the broccoli florets from the thick stalks, leaving an inch or two of stalk attached to the florets, discarding the rest of the stalks. Cut the larger pieces through the base of the head with a small knife, pulling the florets apart. You should have about 8 cups of florets. Place the broccoli florets on a sheet pan large enough to hold them in a single layer. Toss the garlic on the broccoli and drizzle with 5 tablespoons olive oil. Sprinkle with the salt and pepper. Roast for 20 to 25 minutes, until crisp-tender and the tips of some of the florets are browned.
Remove the broccoli from the oven and immediately toss with 1 1/2 tablespoons olive oil, the lemon zest, lemon juice, pine nuts, Parmesan, and basil. Serve hot.

Rapid Rolls

These rolls are great for a Sunday morning.  In fact, just last week, my mom called and asked if we wanted to come for dinner.  She asked if I had a baguette that I could bring, I didn't.  But in 1 1/2 hours, start to finish, I was able to have these rolls ready.

Rapid Rolls

from Kelsey Nixon

3 (.25-ounce) packets active dry yeast

1 3/4 cups warm water

1/2 cup honey

1/2 cup melted butter, plus more for brushing

2 teaspoons salt, plus more for sprinkling

2 large eggs, beaten

4 to 6 cups flour, plus more if needed

In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 2 even servings. Roll into a circle, and cut into 24 wedges.  Roll up and place on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Preheat the oven to 400 degrees. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Open-faced Pimento Cheese BLT's

These sandwiches were a great summertime meal.  The spend hardly any time in the oven, and highlight many of the great things about summer.  We paired ours with some sweet potato fries and fresh summer fruit.

Open-faced Pimento Cheese BLT's

adapted from Cooking Light, June 2012

2 tablespoons bottled diced pimientos, drained

1 tablespoon grated peeled shallots

4 tablespoons canola mayonnaise

1 teaspoon cider vinegar

1/4 teaspoon freshly ground black pepper

4 ounces shredded reduced-fat sharp cheddar cheese

1 1/4 ounces grated fresh Parmesan cheese (about 1/3 cup)

4 (1-ounce) slices sourdough bread, toasted

12 tomato slices

1/4 teaspoon kosher salt

4 center-cut bacon slices, cooked and halved

1 cup baby arugula leaves

Combine first 7 ingredients in a large bowl. Spread 3 tablespoons cheese mixture on each bread slice.  Place under the broil, just until the cheese starts to melt.  Top each with 3 tomato slices. Sprinkle tomato slices evenly with salt. Top each sandwich with 2 bacon halves and 1/4 cup arugula.

The pimento cheese on it's own is a great dip or accompaniment to crackers.

5 Fruit Juice

We love our Green Smoothies, but every once in a while, you want something else.  This was a demo jusice at Costco for the Vitamix blender, but I made it just fine in my Blendtec.  I love my Blendtec!

 5 Fruits: 1 apple, 1 orange, 1 banana, 2 pineapple spears, and strawberries.

 Roughly chop fruits and place in blender.  Blend and serve.

Crispy Gnocchi with Basil Oil and Sauteed Corn

I saw this on Pinterest, only not on Pinterest at all.  The Pinterest link describes making your own gnocchi to be topped with Coq Au Vin, so not what we are doing here.  My sister in law had a note about mixing it with sauteed corn, etc.  So, I just went for it.

Crispy Gnocchi with Basil Oil and Sauteed Corn

1 1/2 Tbsp chopped fresh basil

1/2 tsp minced garlic

2 Tbsp olive oil, plus more for sauteeing

1 pkg premade gnocchi, or make your own just depends on how much time you have

1 C corn kernels

 

Mix together chopped basil, garlic and olive oil with a pinch of salt and pepper.  Let marinate while you prepare the rest.  Boil gnocchi according to package directions.  Drain and set aside.  Drizzle extra olive oil in a large sautee pan.  Add corn and stir to spread out.  Now, let it sit without stirring for 3-4 minutes.  Stir and let it sit again.  Once finished cooking, remove corn from pan and keep warm.  Add 1 Tbsp extra olive oil to the pan and pour in drained gnocchi.  Repeat the steps from sauteeing the corn, and do not stir.  Return the corn to the pan, drizzle with basil-olive oil mixture.  Toss to combine and serve.

Spinach Orzo Pasta Salad

Spinach and Orzo Pasta Salad
adapted from Simply Recipes

4 ounces orzo pasta

Salt

2 Tbsp pine nuts

3 ounces feta cheese, roughly crumbled

1 ounce Kalamata Greek olives pitted, roughly chopped, about 1/4 cup (about 10 olives)

2 ounces baby spinach

1/4 cup chopped red onion (about half a red onion)

2 Tbsp olive oil

1/2 Tbsp balsamic vinegar

1/2 Tbsp red wine vinegar (can substitute white vinegar or lemon juice)

1/2 teaspoon Dijon mustard

Pinch dried basil

Pinch dried tarragon

Salt and freshly ground black pepper to taste

Cook the orzo pasta in salted water acording to package directions.  Drain. Rinse with cold water to cool quickly.  Toast the pine nuts.  Take half of the spinach and purée it in a food processor or blender, adding one tablespoon of the olive oil. Roughly chop the other half of the spinach. In a large serving bowl mix the spinach purée olive oil mixture in with cooked orzo until the pasta is well coated with the purée. Then gently mix in the remaining spinach, the red onion, feta cheese, pine nuts, and the Kalamata olives.

In a small jar, combine the remaining olive oil (1 Tbsp), balsamic vinegar, red wine vinegar, mustard, dried basil, and dried tarragon. Put a lid on the jar and shake to combine.  Pour over orzo spinach mixture and gently mix in until well incorporated.

Chill for at least an hour before serving.

Our New Go-To Dessert

My husband started the year back on the "South Beach Wagon."  We had invited some friends for dinner to enjoy a new favorite of his, Blackened Chicken, and games.  Our friend offered to bring a salad and something for dessert.  I mentioned our current no-carb situation, and she said that she would look through her books and see what she could find.  She showed up with Chocolate Mousse.  Everyone in our family loved it.  And, we have made it several times since.  The boys every made it for Grandma & Papa's Sunday dinner.

{Chocolate Mousse}
South Beath diet-friendly
1 4-serving box of Suger-free Jell-O Instant Pudding, chocolate flavor
1 tub of Cool-Whip Free, defrosted
2 C cold milk

Mix  pudding and milk according to package directions.  Let set up in fridge until just before serving.  Then, gently fold in Cool Whip.  The end result is an almost guilt-free, fuluffy, creamy chocolate treat!

Green Smoothies

Our family is really enjoying "green smoothies."  I have been drinking them for about a year and a half.  I even went to see the Green Smoothie Girl speak at a health food store here in Seattle last spring!  I will say that purchasing a Blendtec blender made all the difference for the rest of the family.  Nothing blends like a Blendtec.

So, here is our everyday smoothie recipe:
{Everyday Green Smoothie} (about 24 oz.)
8 oz. water
1/2 tsp Truvia
4-5 C spinach, not packed
1/2 of a ripe banana, 1 1/2" slices
1 good sized navel orange, peel cut but some of the pith still there
1/2 -1 C frozen Trader Farm's Triple Berry, frozen berries from Costco
Put it into the blender in that order.

Blend it up.

The berries in it will make it turn a lovely shade of "bleh."  But, if you are lucky, it kind of looks a little purple.

Here is another delicious option.  The one seen on my son's face in the first picture.
{Really Green Smoothie} about 20 oz.
8 oz. water
1/2 tsp Truvia
4-5 C spinach, not packed
1 whole banana, cut into chunks
2-3 pineapple spears, cut into chunks
Blend it up.

The pineapple does cause this particular smothie to seperate a little faster.  So, we like to drink our in a Blender Bottle.  That way we can snap it closed and remix!

Cranberry Chicken

I know, it has been a long break.  A much needed break.  But, I am popping in to share a quick recipe.  My older son has swimming lessons twice a week at 5pm.  Hello, dinnertime.  And, we now have Church from 1-4pm.  So, I have been searching for recipes that can go into the oven or crockpot and be ready when we come home. 

Enter Cranberry Chicken.  The ingredients might seem a little od, but let me tell you - It is delicious!  The older son asking for seconds on meat, and the younger son saying, "This is SOO TASTY," gives this recipe 4 stars.

{Cranberry Chicken}
12-14 Chicken Tenders, frozen
8 oz. French Salad Dressing
1 (16 oz) can Whole Berry Cranberry Sauce
1 pkg Dry Onion Soup Mix

Mix dressing, cranberry sauce and onion soup mix together.  Whisk until smooth.  Place chicken tenders in a 9x13 pan.  Pour sauce over the top.  Bake at 350 degrees for 1 hour - 1 hour 15 minutes.

Serve over rice.  (I served it over a Quinoa & Whole Grain Brown Rice pilaf.)

Butternut Squash Lasagna: Take 3

Yes, I have tried many, many recipes for Butternut Squash Lasagna.  This is my all-time favorite.  In fact, I wish that I were eating it right now!

We tried this recipe at my mom's house when everyone was home for Thanksgiving.  It was so good, that I put it on our dinner menu the very next week.

{Butternut Squash Lasagna}
adapted from finecooking.com
1 large butternut squash (about 3 lb.), halved lengthwise and seeded
2 medium cloves garlic, unpeeled
3 tsp. chopped thyme leaves
2 tsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
5 Tbs. unsalted butter
2 sprigs fresh sage plus 1 tsp. chopped leaves
1-1/8 oz. (1/4 cup) all-purpose flour
3 cups whole milk
1-1/4 cups crumbled fresh goat cheese (4 oz.)
1 cup finely grated Pecorino Romano (2 oz.)
1/4 tsp. freshly grated nutmeg
1/4 cup coarse dry breadcrumbs or panko
15 lasagna noodles
Roast the squash and garlic
Position a rack in the center of the oven and heat the oven to 425°F.
Dice the squash and place on a foil-lined baking sheet. Sprinkle on 1 minced garlic clove and 1 tsp of thyme. Drizzle with 2 tsp. of the oil and, then, season with 1/2 tsp. salt and a few grinds of pepper. Roast until the squash is browned in spots and very tender when pierced with a skewer, 45 to 50 minutes.  You can begin checking around 25 minutes. Remove from the oven and let cool completely.
Scoop the squash, thyme and garlic into a bowl. Mash with a fork until smooth. Season to taste with salt and pepper.
Reduce the oven temperature to 350°F.

Make a goat cheese and sage sauceMelt 4 Tbs. of the butter in a 3-quart saucepan over medium heat. Add the sage sprigs and cook until the butter is fragrant, 2 to 3 minutes. Discard the sage. Add the flour and whisk until smooth and golden, about 2 minutes. Gradually whisk in the milk and cook, whisking occasionally, until thickened enough to coat the back of a spoon, about 15 minutes. Stir in the goat cheese, 1/2 cup of the pecorino, the nutmeg, 1 tsp. salt, and a few grinds of pepper. Season to taste with more salt and pepper. Set aside 1-1/2 cups of the sauce and mix the rest with the mashed squash.

Season the breadcrumbsMelt the remaining 1 Tbs. butter in a small skillet over medium heat. In a small bowl, mix the breadcrumbs, chopped sage, chopped thyme, a pinch of salt, and few grinds of pepper. Add the melted butter and mix well.

Assemble and bake the lasagneSpread 1/2 cup of the reserved cheese sauce over the bottom of a 9x13x3-inch baking dish. Cover the sauce with a slightly overlapping layer of cooked noodles, cutting them as needed to fill any gaps. Spread 1 cup of the squash mixture evenly over the noodles. Add another layer of noodles and repeat the layers as instructed above, to make a total of 4 squash layers and 5 pasta layers. Spread the remaining 1 cup cheese sauce evenly over the top. Sprinkle with the breadcrumb mixture and the remaining 1/2 cup pecorino.
Cover the baking dish with foil and bake for 40 minutes. Remove the foil and bake until the top is browned and bubbly, 15 to 20 minutes. Cool for at least 10 minutes before serving.

Make Ahead Tips

You can make the roasted squash mixture up to 1 day ahead of assembling the lasagna.
You can assemble the lasagne up to 2 days ahead of baking it. Tightly wrap the baking dish in plastic and refrigerate it. Let the lasagne come to room temperature before baking it.

Chicken Pot Pie with Cheddar Crust

Chicken Pot Pie with Rustic Cheddar Crust
adapted from Food Network Magazine
For the Crust:

2 1/2 cups all-purpose flour

1/2 teaspoon fine salt

Freshly ground pepper

1 1/2 cups grated sharp cheddar cheese (about 5 ounces)

1 stick cold unsalted butter, cut into 1/2-inch pieces

6 tablespoons cold vegetable shortening
For the Filling:

1 3 1/2-to-4-pound roasted or rotisserie chicken

3 cups low-sodium chicken broth

5 tablespoons unsalted butter

1 onion, chopped

5 teaspoons chopped fresh thyme

6 stalks celery, chopped

6 carrots, chopped

Kosher salt

1/2 pound shiitake mushrooms, stems removed, caps sliced

1/2 pound cremini mushrooms, sliced

7 tablespoons all-purpose flour

1/2 cup dry white wine

2/3 cup heavy cream, plus more for brushing

1/2 cup chopped fresh parsley

Freshly ground pepper 

Pulse the flour, fine salt and 1/4 teaspoon pepper in a food processor. Add the cheese, butter and shortening; pulse until the butter is in pea-size bits. Add 1/2 cup ice water and pulse until the dough just starts to come together. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour and up to 2 days.

Discard the chicken skin and shred the meat; set aside. Put the bones in a pot and add the chicken broth. Cover and simmer over medium-low heat, 45 minutes to 1 hour. Strain the broth and set aside.

Preheat the oven to 400 degrees F. Melt the butter in a pot over medium-high heat. Add the onion, thyme, celery, carrots and 1/2 teaspoon kosher salt; cook, stirring, until soft, about 6 minutes. Add the mushrooms and 1/2 teaspoon kosher salt and cook until soft, about 6 more minutes. Add the flour and cook, stirring, 2 minutes. Add the wine; cook until almost evaporated, about 1 minute. Add the broth, cream and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to medium low and simmer until thick, about 3 minutes. Add the parsley, shredded chicken, and salt and pepper to taste. Transfer to a 3-to-4-quart baking dish.  I used to 8x8 pans, so that I could freeze one for later.

Roll out the dough between 2 sheets of parchment paper until slightly larger than each baking dish. Drape the dough over the filling, press it against the inside of the dish and trim. Brush with cream, then cut a few slits in the top. Put on a baking sheet; bake until golden, about 35 minutes. Let rest 10 minutes before serving.

I froze one of my pot pies byt pressing plastic wrap directly onto the surface of the cooled pie.  Then, I wrapped the casserole dish with foil and froze it.

 

Summer Salad

Tomato Salad with Crushed Croutons
adapted slightly from Smitten Kitchen
Crushed croutons
4 slices hearty white bread
1 small shallot, minced (about 2 tablespoons)
1 garlic clove, minced or pressed through garlic press
1/4 teaspoon table salt
Freshly ground black pepper
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
Tomato salad
1 pound cherry or grape tomatoes, mixed colors if you can find them
2 teaspoons olive oil
1 tablespoon mellow red wine vinegar
1/8 teaspoon table salt
Pinch of sugar
Freshly ground black pepper
Handful basil leaves, slivered

Preheat oven to 350 degrees. Tear bread into chunks and whirl them in a food processor until coarsely ground. Spread crumbs on a rimmed baking sheet and toss with shallots, garlic, salt, pepper, olive oil and parmesan until croutons are evenly coated with oil. Bake until golden brown and dry, about 15 to 20 minutes, stirring occasionally. Remove from oven and set aside to cool.

Halve each tomato lengthwise and arrange cut side up on a platter. Whisk together vinegar, olive oil, salt, sugar and a few grinds of pepper in a small dish. Drizzle over tomatoes. Sprinkle tomatoes with crushed croutons. Garnish with slivers of basil.

This salad would also be delicious with the addition of white beans, chopped olives or drizzled basalmic vinegar.

Picnic Corn

This recipe may be the best part of summer!  We have eaten it over and over again.  The first time we tried it, my cousin and her family were here.  They went home and made it for her in-laws the very next day.

 

{Picnic Corn}
originally from here

8 ears corn, shucked

1/4 cup melted butter or olive oil

1 tablespoon cilantro

1 clove garlic, minced

2 teaspoons chile powder

1/2 teaspoon salt

2/3 cup mayonnaise

1/4 cup fresh lime juice

3/4 cup grated Romano cheese

Lime wedges, for garnish

Preheat an outdoor grill to medium-high heat (or and indoor grill pan).  Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.

While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.

Spread the mayonnaise mixture evenly over the corn, and sprinkle with Romano cheese. Place corn under the broiler for just a few minutes.

Serve warm with lime wedges.

My Dear Friend

I have a dear friend who's name is Becky. She has opened her house to us many times and welcomed us in as if we were part of her family. She is so generous and giving to everyone around her. Recently she did all of the food for not one, but two of my sister's bridal showers. The first was themed "Get in the Moodie for Cookin' with a Foodie." It was such a good time. We had lunch and, then, a Chopped competition. We were divided into 4 teams and given a basket with mystery ingredients. My team got bacon, asparagus, large flake coconut, and dates. Other teams had shrimp, fish, or scallops as their protein.
Overall, the afternoon was delightful but so was the food! Here are two of Becky's recipes for you to enjoy!{Roasted Beet Salad}
Arugula (mostly)
Spring Greens
Red & Yellow Beets, Roasted (recipe follows)
Pistachios
Goat Cheese (really creamy, from Whole Foods)
small amount of Red Onion

To Roast Beets:
Scrub beets really well. Cut in half if they are large, they should easily fit within a 9x13 pan. Sprinkle around 1 onion that was quartered. Drizzle with olive oil and toss. Drizzle with a little maple syrup, salt and pepper, and toss. Turn red beets, flat side up - yellow beets, flat side down. (Each color should be roasted seperately.) Sprinkle each one with brown sugar. Tightly cover with foil and roast at 350 degrees for 1 hour. No peeking. Cool and peel just prior to using.

Fresh Basil Vinaigrette
In a blender, combine:
1 C white basalmice vinegar
1/4 C agave nectar
1/4 C really good honey
1/2 of a cooked yellow beet
a good handful of fresh basil
a good handful of fresh parsley
1/3 C white onion
juice of 2 limes, and a little zest
Blend until really smooth. And, add:
a couple pinches of italian seasoning (roll it around in your fingers first, so that it is very fine)
a couple grinds (1/4 tsp) salt and pepper
1 Tbsp dijon mustard
1 Tbsp (to start) pistachios
Blend, again. Slowly drizzle in 1 C of good olive oil while blender is running. Taste and adjust.
{Homemade Rolls or Bread}
Mix together and proof for 10 minutes:
1 package of yeast
1 C warm water
2 tsp sugar
In a large bowl combine:
3 beaten eggs
1/2 C really soft butter
Mix together, and add 1/2 C sugar. Mix again.
Add yeast mixture, mix with a wooden spoon. Stir in:
4 ½ C flour
1 teaspoon salt

Mix together with a wooden spoon for about 7-8 minutes. Becky said, “Mix until you are is really tired.” Cover with plastic wrap and a damp kitchen towel. Let rise in the bowl until truly doubled.
Punch down and shape into rolls (Becky does crescents). Cover loosely with plastic wrap and rise until “almost double.” Bake at 350 degrees, and begin checking right around 10 minutes.
For bread: Shape loaves and place in well-buttered pan. Place in the fridge, until you are ready to bake them. Take out and let them rise to double. Bake at 350 degrees, and begin checking around 25 minutes – until golden brown.

Quinoa Makes Me Happy

I, recently, had a quinoa salad at a playdate that was so yummy, I decided to give it another go at home. Previously, quinoa didn't fly in our house. Maybe, because the first recipe I tried didn't mention rinsing the quinoa to wash away the bitter taste.
PLEASE READ CAREFULLY: You must wash quinoa before you cook it, or it will be extremely bitter and no one will want to eat it!
My first attempt, was a Southwest Quinoa Salad. Next up, I'm thinking Greek, or really any flavor combination you may like. Quinoa is a very versatile grain that could even be substituted for rice in a lot of dishes.

{Southwest Quinoa Salad}
adapted from this recipe
1/2 cups quinoa, rinsed well and drained
2 Tbsp lime juice
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/2 can (15 oz.) reduced-sodium black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1/3 red bell pepper, chopped
1/4 cup chopped fresh cilantro
2 tablespoons red onion, finely minced
salt & pepper, to taste
avocado, sliced or diced

Rinse quinoa well. Bring quinoa, 1 C of water and a pinch of salt to a boil. Reduce heat and simmer 10-15 minutes, or until water is absorbed. While quinoa is cooking, mix together lime juice, oil and cumin. Whisk to combine. Add in slightly cooled quinoa and remaining ingredients. Stir to combine. Taste and adjust seasoning.

Serve with butter lettuce for wrapping, or in a bowl. Top each serving with fresh avocado.