• Home
• Me & Food
• Recipes
• Blogroll!

RSS

Archive for January, 2010

Lots of Yum

So we are still around…I know I have been way off schedule with this blog, but there has been a lot going on and I have been putting way too much energy into watching football lately (how did that happen!?).  

Anyway, we’ve had lots of delicious things going on.  I’ve got a few recipes and more detailed things to post, but for now, here’s a breakdown of some really wonderful things we’ve been eating.

Root Vegetable Chowder, thanks to Emeril (with lots of additional veggies tossed in)

Cheddar Garlic Chive Scones topped with pan-fried ham and sunny side up eggs for breakfast:

Cuban-inspired panini: ham, turkey, thin-sliced pickles, onion, tomato mustard—all on garlic bread.

Chili Mac Casserole, made with ground turkey and topped with a corn tortilla chip crust (plus cheese, sour cream and salsa, obviously).

Roast chicken with kale pesto rubbed under the skin, with green beans and potatoes and a Caesar salad.

  Amazing breakfast scramble with bacon, spinach, potatoes and onions….plus Beecher’s flagship cheddar. This was our treat breakfast for the week and was so so spectacular.

Spinach, onion and garlic english muffin pizzas with italian and feta cheeses. Plus a side of broccoli.

And I’m still celebrating this amazing Christmas present from Matt:

Love <3

Salad Fun with Roasted Beets & Feta Dressing

 

This is almost directly from a Cooking Light recipe.  Ridiculously easy with really interesting flavor combinations. 

1.5 pounds golden beets

1/4  cup crumbled feta

1/4  cup sour cream

2  Tb milk

2  Tb mayonnaise

1 1/2  tsp white wine vinegar

1/8  tsp salt

1/8  tsp black pepper

lettuce/greens

thin sliced red onion

1. Roast beets.  I used the Cooking Light recipe to do this—425 degree oven, scrubbed clean, roasted for 45 minutes.  Slightly cooled, trim roots and rub off skins.
2. Slice beets into wedges (about 8 per beet, if you’re using medium-sized).  Some of mine were huge.
3. The feta cheese (yummm) gets mixed with everything down to the black pepper and blended with a whisk.  It was really thick and difficult for topping the salad, but so worth it.
4. Top greens with beets, red onion and dressing.  The recipe called for fresh parsley at this point.  I left it out.

  

Gorgeous plate.  :) 

We made these poppy seed pan-roasted turnips, but I was not a fan.  The recipe was a bit strange, but this was mostly am experiment to see if turnips will be one of our regular veggies…the answer: NO.  I’ve had a few things with turnips in them that we fine, and I loved the Winter Vegetable Stew with Maple Glazed Tofu we made last year, but this was not good.  If you love turnips, maybe you will appreciate this recipe from Mario Batali, which clearly uses far less poppy seeds than I did (although I followed the recipe exactly, so who knows).