I also have an unexplainable fear of cooking them. (I also have a strange fear of artichokes, but that is another post entirely…) Maybe it is the chance that they will bleed their red dye all over my counter tops, hands, outfit… you get the picture. Maybe, I’m just scared of the unknown. Either way, I took another step toward conquering my “beet fear”once and for all with the creation of this dish.
Organic beets were on sale at my local grocery store this week. What better time to experiment?! I slung two bunches into my basket and strutted determinedly to the register. Once I got home, however, I wasn’t feeling quite so stoic. What in heavens name was I going to make? I settled on an easy, steamed beet. Wanting to incorporate the beet greens into my recipe (waste not, want not), I used them to make a garlic-y pesto & a warm salad.
For the sauce, I soft boiled an egg, which, once broken, lent a rich, creamy texture & flavor to the dish that beautifully tied in all of the sweet and savory notes of the other components.
Warm Golden Beet Salad with Beet Green Pesto
(Gluten Free, Dairy Free)
2 small Golden Beets
2-3 Tblsp Low-Sodium Vegetable Broth
1 tsp Coconut Oil
3 Crimini Mushrooms, sliced
1/4 Yellow onion, chopped
2 cups Beet Greens, chopped
2 Tblsp dry White Wine
Salt & Pepper, to taste
1 large, Organic Egg
1 clove Garlic
1/2 cup Beet Greens
3 Tblsp fresh Basil
1 tsp Extra Virgin Olive Oil
1 Tblsp Nutritional Yeast Flakes
1/4 tsp Lemon Juice
Low-Sodium Vegetable Stock
Salt & Black Pepper, to taste
Preheat oven to 375 degrees F. Scrub beets and place in a foil lined square baking dish. Top with 2-3 Tblsp Vegetable broth and tightly cover with another piece of foil. Place in preheated oven and cook until fork tender, about 1 hour.
Heat coconut oil in a saute pan over medium heat.
Add sliced mushrooms and cook until they begin to sweat. Add onions, and saute until translucent.
Toss in the chopped beet greens, and cook until wilted., deglazing the pan with the white wine, if needed.
Meanwhile, make a soft boiled egg. Bring a pot of water to a boil. Add the egg and boil for five minutes. Remove promptly and allow to cool slightly before gently removing the shell.
Pesto: Place garlic, greens, basil, oil, nutritional yeast, and lemon juice in a food processor and pulse to combine. Slowly drizzle in vegetable stock until desired smoothness and consistency is reached. Taste, and adjust seasoning.
To serve, place sauteed beet greens and mushrooms in a bowl. Top with sliced golden beets, soft boiled egg, and a drizzle of beet green pesto.
I really don’t know how it happened. I just started layering random ingredients, like I always do, and voila, a souffle! I used a jumbo muffin tin to make 2 individual sized souffles, though I consider two of them to be one serving. It’s another simple, healthy meal I will be happy to add to my arsenal. It will also be fun to play with the flavors to make different varieties.
What ingredients would you add to your dream souffle?
Individual Spinach Souffles
(Gluten Free, Dairy Free)
1 large Egg plus 2 Egg Whites
1/4 cup Unsweetened, Original Almond Milk
1 Tbsp Vegan Gourmet Non-Dairy Sour Cream
Herbamare (or Sea Salt) and Black Pepper, to taste
5 oz frozen, chopped Spinach, thawed and drained, divided
2 slices Tomato, each about 1/2 inch thick
2 tsp Nutritional Yeast Flakes, divided
Preheat oven to 375 degrees F. (400 for high altitude)
In a large bowl, whisk together eggs, almond milk, vegan sour cream, herbamare, and pepper until smooth and frothy.
Now it is time to assemble the two souffles. Using a Jumbo Muffin Tin, spray two muffin cups with non-stick cooking spray.
Place one tomato slice in the bottom of each jumbo muffin cup.
Top each tomato slice with half of the spinach.
Pour half of the egg mixture into each of the muffin cups.
Sprinkle 1 tsp of nutritional yeast over each of the souffles.
Bake in preheated oven until puffed, golden, and eggs are set, about 30-40 minutes.
Run a knife around the edge of each souffle to release them from the pan.
A few of you may be scratching your heads, wondering how this is so since I don’t eat gluten or dairy.Well, my friends, Udi’s Gluten-Free Bread & Daiya Vegan Mozzarella make fantastic substitutes! They are so delicious, in fact, that GF Guy eats them and actually enjoys them! How’s that for an endorsement?
This month is National Grilled Cheese Month.What better time to introduce this beauty to the world? Originally inspired by a recipe on Pinterest that I made and was not 100% pleased with, my version is the perfect blend of sweet and savory with a decided POW! of BBQ tang.
Admittedly, BBQ sauce is my condiment version of kryptonite.I add it to meatballs… use it as a dip for celery and cucumber slices… I have even been known to drizzle BBQ sauce on a salad in place of dressing! But adding BBQ sauce to a grilled cheese? The idea seemed crazy, until now.
Sit back and prepare for cheesy heaven on a plate!
Preheat your oven to 350 degrees F, and line a baking tray with foil.
Put sweet potato rounds in a medium bowl and drizzle with oil, cinnamon, paprika, salt, sugar, and maple syrup. Toss until evenly coated.
Place sweet potato rounds in an even layer on the foil lined baking sheet and bake in preheated oven for 15-18 minutes, until soft.
Once sweet potato rounds are finished cooking, begin assembling your sandwich.
Start by lightly buttering the outside of the 2 slices of Udi’s bread with Earth Balance.
Next, evenly sprinkle the shredded Daiya cheese on the inside of one slice of bread.
Top cheese with 3-4 sweet potato rounds, 4 thin slices of avocado, 2 slices of tomato, and 1/4 cup baby spinach. Spread BBQ sauce on the inside of the second slice of bread, and place on top of the spinach.
Heat a skillet sprayed with non-stick cooking spray over medium-low heat.
Place sandwich in the skillet and cook until desired level of char is achieved and cheese begins to melt.
Using a spatula, carefully flip the sandwich and continue cooking on the other side until done.
Life can be so hectic that it becomes easy to forget to enjoy its simple pleasures.
This past Sunday, Easter Sunday, my good friend “G” and I took a moment to stop and smell the flowers, so to speak. We packed up a picnic lunch and set off for a leisurely afternoon in the park.
On Saturday, in preparation for our picnic, I roasted a chicken with a balsamic glaze. The day of, all that was left to do was pack a salad and various salad toppings, carve the chicken, and wash a pint of fresh, organic strawberries.
The weather was gorgeous! The entire city must have been outside. We lounged lakeside, ate, chatted, and strolled around the park for the better part of 2 hours. It is wonderful to have a friend in the city!
Balsamic Roasted Chicken
1 (3.5 – 4 lb) Chicken, neck and giblets removed and discarded
1 large Sweet Onion, chopped
1/4 cup Balsamic Vinegar
1/4 cup Olive Oil
1 Tbsp Maple Syrup
8 sprigs fresh Rosemary
1/3 cup Water
Preheat the oven to 475 degrees F.
Rinse the chicken and pat it dry with a paper towel.
Place chicken in a 9×13 glass casserole dish, and season inside and out with Herbamare, pepper, and poultry seasoning.
Stuff the chicken cavity with half of the chopped onion, and scatter the remaining onion around the chicken.
In a measuring cup, mix together the vinegar, oil, and maple syrup. Pour over the chicken.
Place 3 sprigs of rosemary in the chicken cavity, and the remaining rosemary sprigs tucked around the outside of the chicken.
Pour the water in the bottom of the casserole dish.
Place the chicken in the preheated oven and cook at 475 degrees F for 15 minutes.
Reduce the heat to 325 degrees F and cook for an hour and a half.
Remove chicken from the oven and allow to rest 10 minutes before slicing.
Meanwhile in Texas….
This is how GF Guy spent Easter.
Backstage with one of the young cast members. She made his Easter outfit!
Before Celiacs, I had a sandwich for lunch every. single. day. In elementary school, it was Salami & Mustard. In middle school & high school, it was Turkey & Mustard. In college, it was a hot, pressed sandwich of Turkey & Swiss.
It’s funny how things change, isn’t it? Now, I only crave sandwiches when I’m in desperate need of comfort food, only hot, & only served with soup for dipping. The Grilled Cheese is the perfect vehicle for dipping. Thanks to Udi’s & Daiya, the Grilled Cheese Sandwich is, once again, an option for dinner. Hooray!!!