Monday, November 24, 2014

Apple, Cranberry, Walnut and Blue Cheese Salad

Even though this salad is easy and comes together in just a few minutes, the combination is perfect.   It is crunchy, sweet and tangy.  I usually have a salad for lunch every day and this is going to be on my weekly rotation as I always have these ingredients on hand.  

  Favorite brand of  Gorgonzola 
and Blue Cheese



If I don't make my own vinaigrette I like to use Newman's Own Creamy Balsamic.   

Ingredients: 
lettuce (any kind) 
apple, sliced (I like golden delicious)
dried cranberries
blue or gorgonzola cheese, crumbled
walnut pieces

Instructions:
In a large bowl, toss together all the salad ingredients.
Drizzle vinaigrette over the salad and toss. Serve

                                                                                                

Friday, October 31, 2014

Korean Beef and Rice

This dish is super easy and I had it on the table in 15 minutes!  It has the same flavors as bulgogi, a traditional Korean dish.  But, with Bulgogi, thinly sliced sirloin has to marinate for hours.  So, not only was this quick and easy it was so flavorful.  It makes 4 small servings so if you have bigger eaters or want leftovers I would double this recipe.  

INGREDIENTS
  • 1/3 cup brown sugar, packed 
  • 1/4 cup soy sauce 
  • 1 tablespoon sesame oil 
  • 1/2 teaspoon crushed red-pepper flakes
  • 1/4 teaspoon ground ginger or 1/2 teaspoon grated fresh ginger
  • 3 cloves garlic, minced 
  • 1 pound ground beef 
  • 2 green onions, thinly sliced 
  • Cooked rice, for serving

INSTRUCTIONS
  • In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger. 
  • In a large skillet over medium high heat, brown ground beef and garlic until browned making sure to crumble the beef as it cooks; drain excess fat. Stir in soy sauce mixture until well combined, allowing to simmer until heated through, about 2 minutes.  Top with green onions and serve over rice. 

Tuesday, October 28, 2014

Beet and Goat Cheese Salad


You might be, thinking.....If this is a beet and goat cheese salad, where are they?!  They are under the greens and for two good reasons.  First,  I hate to try and crumble this soft cheese over the salad.  It gets all over my fingers, it's just so messy.  Second, when you make it this way you will get a bite of goat cheese with every bite of your salad.  Let me show you how I like to make my beet and goat cheese salad.
Not everyone loves goat cheese and some brands are stronger than others but I really like President brand, it's creamy and mild.  
I take a slice of the goat cheese and spread it on the bottom of the plate.  



Next I layer on diced roasted beets and toss the greens in the vinaigrette.


And last I top with the dressed greens, sugared walnuts and dried cherries (or cranberries).  This salad has so many textures and flavors going on.  It's creamy, crunchy, sweet and tangy.  Delicious!


Ingredients
  • 4 medium sized roasted beets (instructions below)
  • For the Dressing:
  • 1/2 teaspoon rounded teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper to taste
  • For the Salad:
  • 4 ounces goat cheese-I like President Fresh Goat cheese creamy and mild
  • 1/2 cup walnuts or candied walnuts
  • mixed greens (enough for 4 salads)
  • dried cherries or cranberries
Instructions For the Dressing:    
  1. Whisk mustard, honey, vinegar, olive oil, salt and pepper.  Toss the greens with the dressing.  Set aside.
  2. On each of  plate layer the ingredients in the following order: Spread 1 oz goat cheese on each plate, beets, dressed greens and top with walnuts and dried cherries.
  3. Serve immediately.
Servings: 4


Instructions For the Beets:
  1. Preheat oven to 400.
  2. Rinse the beets and pat dry.  Wrap beets in aluminum foil, place in the oven.
  3. Bake  for 1 hours, or until they can be easily pierced with a fork. The time will vary greatly on the size and freshness of the beets.
  4. Allow to cool, then peel off skin. 
  5. Set aside or refrigerate.
  6. Dice into cubes for salad.


Friday, October 24, 2014

Kids talking about Health & Nutrition



This is the cutest video!  Watch, it will make you laugh out loud :)
                                                                                                   

Monday, August 11, 2014

Poached Eggs and Avocado Toast




In my last post I said that I'm not a huge breakfast eater but come the weekend I'm ready for some eggs and bacon.  I've been making poached eggs and avocado toast almost every weekend, it's that GOOD.  I had seen pictures of this all over pinterest and had to try it.  What a wonderful combination!  No recipe needed just use what ever bread you like, toast it, spread it with some mashed avocado (salt & pepper) and top with a poached egg (or fried egg).  That's really all you need BUT if you want to bring it over the top add some crisp bacon and a garden fresh tomato.  So delicious!

I go through about 3-4 avocados a week.  Love them on saladschunky guacamole, black bean and avocado salsa, great on BLT's and now for breakfast.  Avocados are pricey and it's so frustrating when I cut into a rotten one. I've learned to buy untouched unripened avocados and let them ripen on my counter and once they are ripe I'll store in fridge (for a few days) if not using right away.  This way they are not bruised by all the shoppers who love to squeeze all the ripe avocados in the bunch to find the perfect one.

 There are those times that I need an avocado and I don't have time to wait a few days for it to ripen so here's a tip I was given.  First, don't squeeze, and if you see marks that it was squeezed don't get it as it will be bruised.  Then look for the dark black/brown color of the skin.  Once you find a good candidate, flick off the hard stem and if it's brown under it, it's bad but if it's yellowish/green it will be perfect.  So far, this has worked for me.  


Thursday, July 24, 2014

Crunchy Maple Pecan Granola

I love the recipe for crunchy pumpkin granola and make it often but I found another recipe I love just as much.   It's loaded with pecans, crunchy and has a touch of maple flavor.  I adapted both recipes from the same blog Sally's Baking Addiction.  Check it out, her food photography makes you want to make every one of her recipes.
My favorite way to eat this granola is mixed into my favorite yogurt, noosa.  It's thick and perfectly sweet with yummy flavors like mango, peach, strawberry rhubarb and coconut to name a few.  It's pricey compared to other yogurt brands but it's so worth it.  It's larger in size, 8oz so it keeps me full until lunch.
Ingredients:  maple syrup, brown sugar, coconut oil, cinnamon, salt, oats pecans

Combine the maple syrup, brown sugar, coconut oil, cinnamon and salt.
Add the oats and nuts.

Spread onto baking sheet and bake for 40-45 minutes, string every 10 minutes.

Ingredients:
  • 1/2 cup pure maple syrup
  • 1/4 cup brown sugar
  • 2 Tbsp melted coconut oil
  • 3/4 tsp cinnamon
  • 1/8 tsp salt
  • 2 cups old-fashioned rolled oats
  • 1 cup pecan pieces

Directions:

  1. Preheat oven to 300 degrees.
  2. Combine the maple syrup, brown sugar, melted coconut oil, cinnamon and salt.
  3. Add the oats and nuts: stir until all the oats are evenly coated.
  4. Spread onto baking sheet and bake for 40-45 minutes (until golden brown), stirring every 10 minutes.  
  5. Allow to cool completely and enjoy!