Inspiring People to Cook Again
This recipe for Pecan Blueberry Oatmeal pancakes has everything you love in a pancake but is packed with healthy nuts, fruit, fiber and oats. It started as my husband John’s attempt to create a healthier pancake that still tasted great. He is a fitness nut […]
As most of my readers already know, I am not a vegetarian or a vegan. I like meat. My london broil or chicken cacciatore recipes make that pretty clear. Having said that, I am aware of some of the benefits that vegans experience because of […]
Beet Salad is one of those things that people are usually afraid to make because they think it’s too hard to cook beets or because they have never made them and just don’t know how. I want you to know that if you can bake a potato you can bake beets. It’s the same principle. The beets take on a very rich sweet flavor when they are baked.
I start by trimming the greens and the tips off of the beet and then wrapping them in foil and baking them.
Once they are done baking I let them cool about 15 minutes then I unwrap them and remove the skin using a paper towel so my hands don’t get too red. You can wear rubber gloves to do this too and that will prevent your skin from being stained pink. I also find that washing your hands quickly after this will remove it as well.
Once the skin is removed, you can cube the beets and add the remainder of the ingredients, minus the gorgonzola and the arugula. The beet salad can stay in the refrigerator for a day or two. When you are ready to serve, you can serve it over the arugula and sprinkle with the gorgonzola cheese and some extra olive oil and salt and pepper.
Roasted Beet Salad with Arugula and Gorgonzola Cheese – Recipe
Makes about 10 servings as an appetizer.
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Ingredients:
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Preparation:
Preheat oven to 425° F.
Wash beets and trim off stems. Wrap in foil and bake like baked potatoes on a cookie sheet for about 50-60 minutes or until a fork pierces through the beet easily.
Remove from oven and let cool for about 15 minutes. Remove foil, then using a paper towel, rub the beets to remove the skin. Cut into cubes and add to a bowl with the next 7 ingredients, minus the gorgonzola and arugula. Toss well.
Cover and refrigerate until ready to use. Serve over arugula and sprinkle with gorgonzola cheese and an extra drizzle of olive oil and salt and pepper.
This White Pizza Recipe is the perfect way to get your kids cooking in the kitchen with you and loving it. PHILADEPHIA makes a great new product called Philly Cooking Crème and it is the perfect ingredient to add to a simple pasta or chicken […]
Nothing says springtime like lamb. Grilled lamb chops are so easy and flavorful that you will wonder why you don’t make them more often. A simple marinade gives the meat a burst of flavor and the mint yogurt dipping sauce is the perfect fresh accompaniment. […]
When I was a teenager, this was one of the first soups I ever made. It’s so easy and since I’m a soup lover, this is comfort food for me. I wasn’t feeling well last week, so I made this for myself. It reminded me of being a kid again. I guess I wasn’t your typical teenage girl. I would come home from school sometimes on a cold rainy day in New Jersey and instead of hot chocolate or a PB & J like most teens, I made this soup. The fresh taste of the spinach and the rich taste of the cheese and the broth go so well with the egg and pastina.
It actually is a great soup to make in the summer too because it takes so little time to prepare. I hope when you make this soup you will enjoy it as much as I do.
Makes about 6 servings
Ingredients:
Directions:
In a stockpot, heat the olive oil and add the garlic and the onion. Season with salt and pepper and sauté on medium high heat until onions are transparent (but not brown) about 2 minutes. Then add the chicken stock and bring to a light boil. Add the spinach and the parsley and turn down the heat slightly and cook for about 5 minutes while you make the egg mixture. In a bowl, combine the eggs and the cheese, and mix well with a fork until blended.
Turn up the heat on the stockpot and when the stock comes to a boil, add the pastina and give it a good mix so it doesn’t stick together. Cook for about 2 minutes and then whisk in the egg mixture with a fork and reduce heat immediately to low. Continue whisking lightly for a minute or two until eggs set. Remove from heat and let the pot sit for a minute or two. Then season to taste with salt and pepper. Serve topped with some extra grated cheese. Smile 🙂
Where to begin? “Mmmm.” Let’s start with that. Four days of delicious food, wine, champagne, sunshine and all of my favorite Food Network cooking superstars at the South Beach Wine & Food Festival. Giada, Bobby, Rachael, Emeril, Guy. OMG! Some […]
POM Wonderful pomegranate juice is something that I always have in my refrigerator. I usually drink it with a splash of club soda or water. One day I had the idea to turn it into a refreshing dessert. Since it’s a new year and the […]
