So the celeriac root is the root of the celery plant and has a very similar flavor. You just peel it with a regular vegetable peeler, grate it and add to grated apples and an olive oil and lemon juice dressing. Refrigerate and enjoy!
Monday, April 23, 2012
Apple and Celeriac Slaw
So the celeriac root is the root of the celery plant and has a very similar flavor. You just peel it with a regular vegetable peeler, grate it and add to grated apples and an olive oil and lemon juice dressing. Refrigerate and enjoy!
Sweet Potato Souffle and Peas
I had 6 egg whites left over from making cat food so I thought it would be a good time to make a souffle!
Souffles are pretty easy, just don't open the oven door until the end!
Preheat your oven to 375 degrees.
Start by peeling, chopping and steaming 2 sweet potatoes.
Chop 1/2 an onion and 3 garlic cloves,
saute the onions until translucent and add garlic for 30 seconds.
While the sweet potatoes are steaming beat your egg whites.
This calls for 6 egg whites so it took a little while to get them to firm peaks.
Gently fold 1/3 of the egg white mixture into the sweet potato mixture.
Once it is combined add the rest of the egg white and continue folding in until combined.
Add this mixture to a well buttered baking dish.
Bake with no lid for 35-40 minutes - do not open the oven door!
Enjoy with a side of vegetables - we had steamed peas.
Souffles are pretty easy, just don't open the oven door until the end!
Preheat your oven to 375 degrees.
Start by peeling, chopping and steaming 2 sweet potatoes.
Chop 1/2 an onion and 3 garlic cloves,
saute the onions until translucent and add garlic for 30 seconds.
Add these to a large mixing bowl with 1/2 flour and 1 cup skim milk. Whisk together.
When the sweet potatoes are super tender add them to the mixing bowl and mix all of the ingredients together until pretty smooth.
While the sweet potatoes are steaming beat your egg whites.
This calls for 6 egg whites so it took a little while to get them to firm peaks.
Gently fold 1/3 of the egg white mixture into the sweet potato mixture.
Once it is combined add the rest of the egg white and continue folding in until combined.
Add this mixture to a well buttered baking dish.
Bake with no lid for 35-40 minutes - do not open the oven door!
Enjoy with a side of vegetables - we had steamed peas.
Sushi!
Sushi makes a nice light refreshing meal - these are california rolls - no real fish:
Food is always more enjoyable with a nice setting - this sushi set was a gift and we use it all the time.
Slice up whichever veggies you want in your sushi, we typically use carrots, cucumber and avocado.
Cook your sushi rice. When it is done add in a 1/4 vinegar and 1 Tb sugar mixture.
Mix up some wasabi - I like the powdered kind that doesn't have all the added coloring and preservatives. This one you just add a little water and stir.
Place sushi wrappers on a bamboo roller, add a thin layer of rice and the veggie toppings. Roll up and slice - Enjoy!
Food is always more enjoyable with a nice setting - this sushi set was a gift and we use it all the time.
Slice up whichever veggies you want in your sushi, we typically use carrots, cucumber and avocado.
Cook your sushi rice. When it is done add in a 1/4 vinegar and 1 Tb sugar mixture.
Mix up some wasabi - I like the powdered kind that doesn't have all the added coloring and preservatives. This one you just add a little water and stir.
Place sushi wrappers on a bamboo roller, add a thin layer of rice and the veggie toppings. Roll up and slice - Enjoy!
Broccoli Pasta Bake
There is nothing more comforting to me as a big plate of pasta!
This pasta is made with quinoa noodles for Brent and whole wheat noodles for me.
We steamed broccoli, cooked the noodles as directed and made a tomato sauce from sauteed garlic, onion, red pepper flakes and oregano.
Put all of the ingredients together in a baking dish and top with white cheddar and parmesan. Goat cheese is delicious in this as well.
This pasta is made with quinoa noodles for Brent and whole wheat noodles for me.
We steamed broccoli, cooked the noodles as directed and made a tomato sauce from sauteed garlic, onion, red pepper flakes and oregano.
Put all of the ingredients together in a baking dish and top with white cheddar and parmesan. Goat cheese is delicious in this as well.
Bake 15-20 minutes until golden on top - Enjoy!
Saturday, April 14, 2012
More Salad!
Well the dandelion greens were such a hit I decided they needed to be a more regular part of our diet. This salad was incredible!
I first cleaned and baked 3 beets in a 350degree oven with a mixture of 1/4 cup orange juice and 1/4 cup red wine vinegar in a foil covered baking dish.
While the beets were baking (50 minutes) we cleaned and chopped beet greens,
dandelion greens,
and baby arugula.
Meanwhile, we drained and rinsed 1 1/2 cups of great northern (cannellini beans) that were prepared the night before in the crockpot:
shelled a bunch of pistachio nuts,
and peeled and chopped the beets.
The dressing was the same as the other night with the addition of a little maple syrup (not pancake syrup!!) for some sweetness. 2 Tb dijon mustard, 2 Tb red wine vinegar, 2 Tb olive oil, and 1 Tb maple syrup.
Toss everything together, top with grated parmesan cheese and chopped goat cheese and enjoy!
I first cleaned and baked 3 beets in a 350degree oven with a mixture of 1/4 cup orange juice and 1/4 cup red wine vinegar in a foil covered baking dish.
While the beets were baking (50 minutes) we cleaned and chopped beet greens,
dandelion greens,
and baby arugula.
Meanwhile, we drained and rinsed 1 1/2 cups of great northern (cannellini beans) that were prepared the night before in the crockpot:
shelled a bunch of pistachio nuts,
and peeled and chopped the beets.
The dressing was the same as the other night with the addition of a little maple syrup (not pancake syrup!!) for some sweetness. 2 Tb dijon mustard, 2 Tb red wine vinegar, 2 Tb olive oil, and 1 Tb maple syrup.
Toss everything together, top with grated parmesan cheese and chopped goat cheese and enjoy!
Salad!!
I attended an incredible workshop hosted by a group called Field to Plate (www.fieldtoplate.com) last week. I was inspired by all of the salad dishes we prepared to give salads another shot. Growing up we ate the same salad every night; iceburg lettuce with tomatoes, cucumbers and ranch dressing. I was put off to say the least...
Every one I talk to about health always asks about salads and I always say that I am not a 'salad person'. I eat plenty healthy, but salads are not a part of my repertoire.
In the workshop I attended we had 4 stations: salads, legumes, grains, and greens. We made 20 dishes which were all incredible. I have decided to branch out...
I made this first salad with dandelion greens and my husband was incredulous of how clear headed he felt afterwards - a new staple for us... (You can use all of the dandelion greens, they leaves are great for digestion and you can make a non-caffeinated coffee with the roots)
This salad was delicious, it had a base of beet greens (which I had been throwing away previously - shame!), dandelion greens and radicchio (all deliciously bitter!).
While Brent washed all of the greens I sauteed a pint of grape tomatoes in olive oil for 30 minutes until they became shrivelled, I then added balsamic vinegar and let them cook down another 10 minutes.
When they are about done stir in 3 minced cloves of garlic and turn the heat off. I then:
steamed asparagus and chopped them into smaller pieces,
hard-boiled 4 eggs sliced them, and grated 2 peeled raw beets.
The dressing was a basic vinaigrette: 2Tb dijon, 2 Tb red wine vinegar, and 2 Tb olive oil whisked together.
Throw everything together and enjoy!
Every one I talk to about health always asks about salads and I always say that I am not a 'salad person'. I eat plenty healthy, but salads are not a part of my repertoire.
In the workshop I attended we had 4 stations: salads, legumes, grains, and greens. We made 20 dishes which were all incredible. I have decided to branch out...
I made this first salad with dandelion greens and my husband was incredulous of how clear headed he felt afterwards - a new staple for us... (You can use all of the dandelion greens, they leaves are great for digestion and you can make a non-caffeinated coffee with the roots)
This salad was delicious, it had a base of beet greens (which I had been throwing away previously - shame!), dandelion greens and radicchio (all deliciously bitter!).
While Brent washed all of the greens I sauteed a pint of grape tomatoes in olive oil for 30 minutes until they became shrivelled, I then added balsamic vinegar and let them cook down another 10 minutes.
When they are about done stir in 3 minced cloves of garlic and turn the heat off. I then:
steamed asparagus and chopped them into smaller pieces,
The dressing was a basic vinaigrette: 2Tb dijon, 2 Tb red wine vinegar, and 2 Tb olive oil whisked together.
Throw everything together and enjoy!
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