Preheat oven to 400 F. In a medium bowl, stir the beets with the olive oil, cumin, crushed garlic, salt and pepper. Place the beets (single layer) on a baking sheet. Roast for 35 minutes. Transfer the beets to a mixing bowl and toss with the lemon juice. Mix in the green onions and cilantro. Place the beets in a serving bowl or platter and top with the crumbled goat cheese. Drizzle with the balsamic glaze. Serve.
Blog Archives
-
The Best Roasted Beets!
-
Mixed Greens and Blueberry Salad with a Lemon Vinaigrette
Vinaigrette:
Combine all the ingredients in a blender and blend until smooth.
Assembly:
In a large mixing bowl, toss the mixed greens, snap peas and desired amount of vinaigrette. Transfer to a serving bowl or platter. Scatter blueberries, feta cheese and candied nuts on the top of the greens. Top with the lemon zest. Serve immediately.
-
Pineapple and Pork Grilled Cheese Sandwiches
Heat up your pan or preferably Panini maker. Butter one side of each slice of bread. On the unbuttered side of each slice, place a slice of muenster cheese. Top one of them with some shredded pork shoulder, then a layer of pineapple. Put the two slices together (the pineapple and pork should be sandwiched in between two slices of cheese). Place in the Panini maker and close the lid. If using a pan, place the sandwich in the pan over medium low heat. Flip once one side is toasted and golden. Toast the other side until the cheese melts. Cut in half, plate and eat while warm and melty!
-
Mango Coconut Tart
Crust:
Preheat the oven to 350 F. Place all the ingredients in a blender and blend until smooth. With your hand in a plastic bag, press the crust into a 10 inch tart pan. Bake for 10 minutes.
Tart Filling:
In a bowl of a stand mixer, with wire whisks, beat the cream until stiff peak stage. Transfer to a large mixing bowl. Set aside and keep chilled.
Change the whisks to paddles and beat the cream cheese, sugar, coconut extract. Fold the whipped cream into the cream cheese mixture. Transfer the filling into the cooled tart crust. Refrigerate until cold (6 hours to overnight).
Place the slices of mango around the tart in the filling in a circular pattern starting with the outside edges and finishing in the middle. Garnish with a sprinkling of unsweetened shredded coconut. Serve immediately or keep chilled in the refrigerator.
-
Jenny’s Cinnamon Rolls
In a stand mixer, add the sugar, water and then the yeast. Let sit until foamy, about 5 minutes. Add the flour, dry milk, salt, melted butter and egg in that order. Knead for 6 minutes. Turn into a greased bowl, cover with a damp towel or spray the top of the dough with cooking spray and let rise for about 40-50 minutes. *This dough does not rise very much.
Punch down dough and put out onto a counter and roll out to about an 11 x 18 rectangle and about 1/3 of an inch thick. Spread the 4 Tbsp. spoons of softened butter all over the top of the dough, followed by the sugar and then ending with a layer of the cinnamon. Starting with the long edge of the rectangle, roll up the dough as tightly as you can without squeezing the dough. With a bread or serrated knife, cut the dough into 2 inch thick rolls. Lay them on a rimmed quarter sheet baking sheet about ½ inch apart. (At this point, you can wrap the pan in plastic wrap and put the unbaked rolls in the refrigerator overnight. Take them out the day after (take off the plastic wrap) for the second rise. Then bake according to the instructions… isn’t this the best news??! You can make them the night before….and bake them the next day!) Rise again for about 45-50 minutes (if you are making them the same day or after you take them out of the refrigerator the following day.
While the cinnamon rolls are baking, prepare the glaze. Combine all the ingredients in a small mixing bowl and whisk until smooth. It should be medium thick in texture and drips off the whisk when held up from the bowl.
Preheat oven to 350 F. Bake the rolls for about 18-23 minutes or until golden brown and cooked through. Drizzle generously with the glaze while they are hot. YUM!
-
Carmelitas- A Family Favorite!
Preheat the oven to 350 F. In a large bowl, cream the butter, sugar, salt and baking soda. Add the flour and oats and mix until a dough forms. Press half the dough on the bottom of a 9 x 13 pan. Bake for 10 minutes. Take the pan out of the oven and place the chocolate chips (Both kinds) over the partially baked dough. Place a layer of nuts over the chocolate chips. Layer the Heath bar bits over the nuts. Pour the warm caramel sauce over everything. Place dollops of dough all over the caramel sauce. Bake for an additional 18- 20 minutes. Serve warm or cool. Cut into bars.
Caramel Sauce:
In a glass bowl, microwave the caramel bits and heavy cream fro 1 ½ minutes. Continue to microwave the caramel in 30 second intervals until they are soft enough to stir to a smooth caramel sauce.
-
Overnight Oats
Combine all the ingredients and store in a tightly sealed container in the refrigerator overnight. (It will keep in the refrigerator for up to a week) In the morning, you will find that the oats will have absorbed most of the liquid, but that’s ok because the oats will have the right amount of texture and bite. Scoop out the desired amount into a bowl, and add any kind of milk (dairy, nut or coconut milk from a carton) until you get the consistency you want. Stir well.
Here is where you customize it to your taste. Below are some ideas for you, but the possibilities are limitless!
PB2 powder- mix this in when you add the milk (after it sat overnight)
A nice dollop of any kind of nut butter
Cocoa Nibs (my favorite)
Fruit (Fresh persimmons are my absolute favorite on these oats. I just wish they were in season year round! Dried fruit works well too. My hubby loves dried figs in his bowl)
Greek yogurt
Coconut flakes
Nuts
Honey or agave nectar
A dollop of jam
A hearty and healthy breakfast never looked and tasted so good!
-
Spaghetti Margherita
In a large saucepan, heat 3 Tbsp. olive oil over medium- high heat; add minced garlic. Saute about 30 seconds, careful not to burn it. Add the chopped tomatoes and cook over high heat for about 10 minutes. Turn the heat down to medium and continue to cook for 5 additional minutes; add the chopped basil and 2 tsp. of salt and some pepper. Cook until the tomatoes are soft and they lose their firmness and shape; Stir frequently. If the tomatoes are done before the spaghetti, turn burners to simmer to keep the tomato mixture warm until the spaghetti is done.
While the tomatoes are cooking, add water to a large pot and bring to a boil. After the water comes to a boil, add salt and pasta. Boil for 9 minutes. Drain and add to the tomato mixture; add 1 Tbsp. olive oil over the pasta. Toss well and transfer to a serving bowl. Garnish generously with grated Parmigiano Reggiano.
-
Skillet Elote
In a heavy skillet (I like to use a cast iron skillet), heat 2 tsp. olive oil and sauté the chopped jalapenos. Dump in the corn kernels, mayo, marscapone cheese, chili powder, smoked paprika, parmesan cheese, ¼ c. of the cilantro, salt, Dijon mustard, crushed garlic; and lime juice; mix together well. Cook until heated through. Garnish the top with a swirl of the crema or sour cream, the rest of the chopped cilantro and more parmesan cheese.
-
Pumpkin Chocolate Chip Bread
Grease bottom and sides of 4- 2 lb. loaf pans with cooking spray. Preheat oven to 350 F. In a large mixing bowl, combine the butter, water and sugar. Mix until smooth. Add the eggs, pumpkin puree, vanilla extract, nutmeg, cinnamon, salt and baking soda. Mix until well combined. Add the flour and mix well. Add the chocolate chips, stir in to combine. Divide the batter evenly into the four loaf pans. Bake on the middle rack for 65-70 minutes or until a toothpick comes out clean when inserted in the middle of the loaf.
*Note: If using canned pumpkin puree, increase the amount of warm water to 1 cup.
Pleasant Hill Grain
