Roasted Red Beet Salad

     Life can be sweet and simple...even in the winter! I haven’t much to say, life has been too crazy and I hate to repeat out loud some of the thoughts and inner wars over just about everything, from sleep, to eating, to rinse and repeat, I am fresh out of words. At least for today!
     On an exciting note though, my little chihuahua just had her first litter, (6 of the 7 made it, and 5 of them are girls, so we are super happy and grateful!) and I have decided there is much to celebrate. This is a delicious recipe I enjoyed at a restaurant and since I couldn’t go out to eat it, I thought I would try to duplicate it myself at home. I love how quickly it can come together, and yet how complex some of the flavors intertwine. It makes for a super yum wintery salad that even some of the most sensitive pallets may actually enjoy!

Roasted Red Beet Salad

2-3 medium red beets
olive oil and salt for coating beets
9 oz arugala
5-9 oz mixed greens
1/2 c dried cherries, cranberries, or cherry flavored cranberries
1/2 c. walnuts crushed lightly coated in 1 tsp butter and 1 tbsp maple syrup
1 small package goat cheese crumbles
1 recipe honey balsamic vinaigrette


Wash and trim beets (leave peels on). Coat beets in olive oil and salt, place in a baking dish sprayed with non-stick cooking spray. Place in a pre-heated oven at 400^ convection or 425^ regular and bake for about 30 min. While baking, make sure salad and arugala is washed and ready. Put crushed walnuts, butter, and maple syrup in a microwave safe bowl and cook for 2 min, checking and stirring after 1 min and then every 30 sec. Microwave longer if not roasted to your liking, just be sure to stir probably every 20 sec instead...(nuts brown super fast at this point) Make honey balsamic dressing. Once beets are done, peel and cut into 1 1/2 to 2 inch chunks. Put salad together on a long plate with greens on bottom, and all other ingredients sprinkled throughout. Drizzle desired amount of dressing on top, and viole!

Honey Balsamic Vinaigrette

1/2 c extra virgin olive oil
2 Tbsp balsamic vinegar (I happened to use a regular tbsp from your silverware drawer if that makes a diff)
2 Tbsp Honey (same as above)
Healthy dash onion powder, garlic powder, pepper, salt, and ground mustard (or small squirt wet mustard if that is all you have)


Whisk all ingredients together until totally emulsified. Top any salad, but the one above is GREAT!

Don't Be Frightened...

     Now I know that you all have been hanging on to the edge of your seats for today's super fresh ingredient. Prepare to be amazed. And yes, as the title states, do NOT be afraid of the following recipe. Even my husband who initially criticized the idea, went for 2 massive servings at dinner tonight! This weeks fresh ingredient is... (I feel like the announcer on Iron Chef America!)
  
     Watermelon!

     I'm gonna start you off with a Watermelon Salad that I had been dying to try. This one was my chosen version off of allrecipes.com, there are a zillion out there, but I'm tellin' ya, this is what Guy Fieri would call "Money". Try it tonight!
 Tip; This makes for a great evening side dish since you can halve the recipe for the adults, and just slice some watermelon up for the kids without taking too much extra time to prepare anything "extra"

Watermelon Summer Salad

Apparently, Polenta is NOT a Favorite Around Here.

     It's nights like tonight that make me wonder if my kids (yes, and even my husband) have any taste at all. I mean really. Who wouldn't go for some deliciously sauteed and ever so nicely spiced turkey cutlets complete with homemade chile cheese polenta (and salad on the side)?! Oh right, my kids and hubs. 

     Between 15 min potty breaks and the constant reminder that "salad is to eat, not to throw" (directed primarily to my 2 yr old) we finished dinner a grueling 45 min later with a side show to boot. Both the 5 yr old and 3 yr old could hardly stomach, let alone swallow such a repulsive dish and this led to several gagging bouts at the table. And not just your average gag and quick swallow with a wash down of water... oh no! We had eyes tearing up, swallowing a little vomit perhaps, and even a run to the toilet when the 5yr old couldn't take it any longer. And that was all for 2 measly bites. By the end of the meal unfortunately we were trying so hard not to laugh at their discomfort, that we could no longer enforce the said 3 bite minimum penalty. 2 would have to suffice. Poor things. If my self esteem was weaker, I may have even cried a little over such a disastrous turn out, but hey! As the hubs said, 

"Just don't make it again". 

Hmmmm, good idea. At least not until they are old enough to appreciate such refined tastes like mine. Now what to do about the hubs lack of creativity, I am at a loss for. Oh well, to try again tomorrow! At least the mediterranean salad was a hit (for us anyway), and I will graciously include the dressing recipe for you, since that was our biggest/only dinner success tonight!

     Citrus and Mild Red Chile Dressing

                 (courtesy of The Healthy Kitchen, by Andrew Weil & Rosie Daley)

8 sun dried tomatoes (packed in water not oil) 

3/4 c hot water (soak the tomatoes in the water for about 20 min)

1/4 c extra virgin olive oil (or 1/4 c apple juice)

1 tsp chili powder

1 clove garlic

2 tbsp orange juice concentrate

1/4 c apple cider vinegar

1 tsp natural soy sauce (like tamari) or a low-sodium soy sauce

1/4 tsp ground fresh pepper

Blend tomatoes after soaking. Then add additional ingredients and blend till creamy. Toss with spinach, feta cheese, kalamata olives, and sunflower seeds. Garnish with additional fresh ground pepper if desired.

Thanks hubs

     Don't you love it how on a particularly emotional day (I won't mention of course who was the cause of most of the turmoil...) your significant other or even someone else special in your life will come through and totally make the day at least end better? Well thanks to the old husband, that is exactly what happened. After that long and stressful day, compounded by a few or more taxing conversations about money, kids etc. he managed to pull it all together with even more sit down time...maybe a little crying time, and YES, a Weinerschnitzel Chilli Cheese Dog.
*sigh* Life was most sweet again. SO, by a quick raise of hands out there, lets see who has a secret chili dog passion? Anyone? No? What about you, over on the left, trying to hide behind that hat...yeah I saw your hand. Any other late night craving secrets? Do tell. I love to swap juicy stories (and when I say juicy, I mean "where's the best place around here for a seriously juicy and amazing burger?!") You may not call that healthy, but I am pretty sure that mental health definitely qualifies as a key component factoring in on your overall daily health quotient. AND, the naturally occuring endorphins from such food eating bliss are sure to create such a rush, thereby aiding in increasing one's metabolism, consequently expelling the unwanted fat promptly and producing an overall cleansing affect on the body that might not have even been experienced without the said chili dog. Yeah...or something like that! The real beauty of this happy hour hot dog was that it really was a happy hour for it...after a few tears, mommy and daddy time, NO interference from the TV, and trying to get settled in bed we were back to our newlywed tricks.
 Don't sit there blushing like you don't know what I am talking about. 
Anyway, food was something that brought us together (you know, the whole "hey, you like food, I like food, we should make out" thing). Seriously, though. Since there wasn't a Del Taco around for those ever delectable chicken soft tacos or bacon double del's, we settled for the dog at 11pm and proceeded our late night talking and laughing ritual, just like the old days, til well past midnight. Maybe you folks are more fun and do that regularly. I am pretty sure we hit our middle age hump long before now...so the buzz is still keeping me afloat today. And just to add sweet sticky icky sugary gooey syrup with whip cream and a cherry on top...I found leftover pine nuts in the cupboard today due to a seriously zealous packer of a husband who lugged them in his weighed down and no air-conditioned car all the way from California. i think I'll keep him. And what a good thing it was too, because I threw together an amazing Chicken and Rice Pilaf Salad that would not have been complete without it. So go on, laugh at the anti-blogger who now posts all my most intimate of intimates out into cyberspace (what comedian was it anyway who said blogging is just a glorified diary and that we used to hide that behind lock and key underneath your mattress!) Kick back and chuckle that I am no longer able think rational thoughts about my day without turning them into some headline for my next post. Get a good giggle out of the fact that I did name my Blender 'Gary'. Whom I might also add has become such a favorite of my 5 year old that he informed me today that 'when I am super old like grandma (sorry mom) and he is a daddy and has kids he will take my blender so he can use it'. I promptly responded with "Just because I am old doesn't mean I won't still use it, or even share it with you!" to which he replied, "Well then when you are asleep I will sneak into your house and steal it away and you'll never know!"
Kids say the darn'dst things don't they?
I tried to fool him with the old, "well I'll get an alarm that goes off when you sneak in my house" technology response and he just threw his head back and laughed, ever so  cynically might I add. How do you even respond to that? Maybe we'll hold a contest at some point and I can just will Gary to the winner. Seems fair. And since I am still so high off of a good night lack of rest and a yummy satisfying lunch, I figured it was time I share my lunch-time easy idea with you, so enjoy the salad and maybe even some late night food raids of your own,     
just for sanity puposes.

     Chicken and Rice Pilaf Salad

• 4 chicken breast tenders (or 2 chicken breasts) or Tofu (optional) cooked in a saute pan with a little olive oil and italian spice, basil and garlic, or whatever else suits your fancy. Be sure to add salt and pepper.
• Leftover rice pilaf, homemade pilaf, or any other plain leftover grain such as quinoa, barley, brown rice etc (basically whatever might be in your fridge or could quickly cook up. Try the 'Near East' brand of quick foods as it has no msg, and great ingredients.Warm it through if using a leftover.
• 1/2 - 1 whole summer squash and zucchini chopped into rounds
• 1/4 of a white onion diced
• 2-3 tbsp. pine nuts toasted (or any other delicious nut favorite or even just a nut you happen to have around like walnuts or pecans)
• Mixed greens (salad) and extra olive oil and lemon juice are all optional, see below

After cooking chicken, set aside and quickly saute the veggies. Toss all the ingredients together til well incoporated and take a quick taste to check seasonings. Add any as needed and serve alone or over a nice bed of mixed greens with an extra shot of olive oil and squirt of lemon juice. Delish! Leftovers great for lunch to go. If vegetarian, simply omit the chicken and add Tofu or nothing at all!

Lotsa Mexican

     In our house, Mexican food is considered anything with beans, rice, tortillas, salsa or a combination thereof. We have a couple of favorites, ones that we have in our minds perfected so I am going to whisper quietly in your ear the secret to good mexican food...Lard! Just kidding no lard, but these are our sort of secret recipes so enjoy.

     Shrimp (or fish) Tacos


Any boxed frozen yummy shrimp or fish (ex. tortilla crusted tilapia, firecracker breaded shrimp)
Corn/wheat/homemade whatever tortillas
Optional canned and rinsed black beans 
1 recipe mango salsa
1 recipe zesty 'slaw
Optional guacamole


Prepare Shrimp/fish according to box. Prepare mango salsa, zesty slaw and/or guacamole. Heat tortillas and serve. The above and below ingredients make enough for about 3 adults so adjust as needed (that is why I have lots of "about" as you can increase amount for more servings or keep the first number for less servings)


     Mango Salsa


1-2 mangos diced
1/4-1/2 jalepeno diced super tiny
1/4-1/2 red pepper diced
about 1 lime partially zested and juiced
1-2 green onions diced


Mix all ingredients and mash some of the mango slightly, then put in the fridge to macerate (let juices combine and flavors work together) for about 30 min.


     Zesty Slaw


1/4-1/2 green cabbage cut thin and fine
bunch of cilantro chopped
a little lime juice
about 2-4 tsp coleslaw dressing, add more or less to your liking
pepper


Mix thoroughly and also chill til ready to serve.


     Our Guacamole


2 avocados (ripe) and mashed
About 1/2 tsp each dried garlic, onion, pepper and heavy dash salt. Drizzle about 1/2 tsp canola oil. Mix well and add some finely chopped tomato if desired






     Mexican Chicken Salads


Any leftover chicken, canned chicken, or 4-5 chicken tenders (or breasts if more needed) cooked in a little oil and butter with pepper, salt, cumin, garlic, and onion to taste
1 can black, pinto, or red beans (we prefer black for these) rinsed and warmed
1 c. or so cooked rice     (optional to prepare the black bean and rice boxed mixes like Zataran's to make this step easier and give better seasonings)
About 3 c. chopped romaine or other preferred lettuce or combo thereof
Bottled salsa
1/2 c. shredded cheddar, canned parmesan depending on preference
Bag of tortilla chips
1 tomato diced
1 recipe lime caesar dressing
extra cilantro to top


Layer beans and rice, lettuce, crushed tortilla chips, chicken, tomato, salsa, cheese, and lime caesar to taste. enjoy! Again, above amount is for about 3 adults, extra for kids burritos etc.


     Lime Caesar Dressing


Any super yummy lowfat bottled caesar dressing (I am all about ease here)
use about half the bottle, mix well with...
1 lime zested and juiced
extra pepper to taste
bunch cilantro finely chopped (reserve extra to throw on top of the salad)

Fun Recipes and More Leftovers

     Now I think I am just trying to get all my recipes together and out there, especially since I used some of my leftovers and turned them into quick and easy lunches and other meals. So without wasting anymore time...

     Chicken Salad


About 1 c. chopped chicken (can be leftover in my case or canned)
1/2 an apple diced
1-2 green onions chopped
About 1/4 c. craisins
Optional 1/4 c. halved grapes
About 2 Tbsp Mayo
salt, pepper, garlic and onion powder to taste


Mix all ingredients well and serve with crackers or whole grain bread. Alter the mayo to your liking.


These ingredients also make a superb chicken pasta salad. If you marinate the chicken (double the amount for this recipe) in about 1 8 oz bottle of coleslaw dressing mixed with 1/3 c. sugar, 1 Tbsp. rice vinegar, 1/2 tsp. ginger,  and a dash of thyme overnight, then prepare all your ingredients the next day you can have a great side at dinner. This recipe comes from my sister in law and is a favorite around here. Double your fruit and veggie amounts for the pasta salad. Add 1/2-1 c. celery diced and 3/4 c. toasted almonds (you can also toast your own slivered almonds by mixing them in a microwave safe bowl with about 1 Tbsp of butter with 1 tsp. of sugar, cook on high for about 2 min. depending on your microwave. Check every 20 sec and stir to make sure they are not burning!) Cook and prepare 1 16oz box of bowtie pasta, and if you can; mix all these ingredients and refrigerate about 3 hours before serving. Delish!


     Leftover Mashed Potato Soup


Leftover Mashed Potatoes (mine had cauliflower pureed in of course too!)
1 Parsnip diced
Optional 1/2 diced sweet potato
1 small Leek diced
About 1 c. whole milk w/Tbsp butter (or 1 c. cream)
1-2 cloves garlic minced
1 c. chicken or veggie broth
1/2 -1 c. Mixed frozen veggies
Salt and pepper to taste


Boil the parsnip, sweet potato, and leek in the milk and butter or cream with minced garlic til soft. Be sure to watch and stir carefully if using milk as it can scald easily. Blend slightly til desired consistency. Put back in the pan with mashed potatoes, broth, and frozen veggies. Heat through, add salt and pepper to taste and serve hot. You may need more or less broth depending on how much mashed potato you have left, how thick you like your soup etc. Makes great individual servings for later too.

Dinner...success!

     Ok so it was nothing exciting, but is an EASY family favorite. Bean and cheese quesadillas and burritos. I love this meal because most of it is out of a can if I don't have time to make a pot of beans for the day, and the rest of it is made up of fresh chopped fillings. Between homemade guacamole, salsa, and loads of chopped olives, tomato, lettuce and cheese, you can even throw in some fresh cilantro or leftover rice and you have a completely filling meal. My youngest oddly enough will chow down on a burrito loaded with all the above, even stuffed with black beans and rice long before he would eat any of those items on his own! After throwing dinner together (I waited til the hubby came home to help with all the chopping and preparing, in fact he is not only my biggest critic but biggest help in the kitchen) I did have a couple of ideas for some recipes to include in this mornings post. Try the olive salad as a light side with grilled turkey burgers and sweet potato fries, and you're in for a real treat!


     Salsa (yes this is another Gary and me creation!)
1 can diced tomatoes
2-3 fresh tomatoes (also any combo and type of tomato, we went for roma and hot house)
2-3 fresh minced cloves of garlic
about 1/3 of a white onion
2-3 handfuls fresh cilantro
about 1/4 of a small jalepeno (fresh grn pepper works and a pinch of crushed red pepper for heat if you don't have any jalepeno)
black pepper and salt (we like LOTS of black pepper, but use each to your likes)
oil (as Rachel Ray would put it, eyeball it!) we use canola, this is the trick to really good salsa or guacamole, just a little really helps the flavors to go together!
Optional; fresh squeeze of lime or lemon (LOVE the lime)
pulse ingredients til desired consistency, if no fancy blender, just chop and puree about 1/3 of the ingredients to make more of a mildly chunky salsa


Bring on the tortilla chips! (p.s. if you are out, but have some frozen corn tortillas, use a pizza cutter to slice into triangles after defrosting and bake on a lightly sprayed cookie sheet at 375^ turning once or twice for about 20 min)




     Olive Salad (great idea for leftover olives after mexican food night)


1-2 stalks celery sliced
1-2 tomatoes diced (again, which ever brand you like or is cheapest!)
2 green onions diced
1 can black olives sliced (or 1 can already diced black olives)


Mix in a bowl with pepper and salt to your liking, and or subtract a little of each ingredient depending on what you like. ALL of these ingredients are a favorite here, and while I was growing up so this is a long used Bates family salad recipe (Thanks mom!) for when you get bored of the typical green salad.

P.P.S. Tried out using agave nectar in my buttermilk pancakes this morning. Not so much luck, but I am working on them, and will keep collecting agave info to pass on in a super fab weekly ingredient low-down!