Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

Monday, March 16, 2015

Roasted Vegetable Strata

I love roasting a big batch of veggies and then having them available for a quick side dish, to top with a fried egg or to use in a throw-it-all-together recipe like this one.

I love Cabot Cheddar Cheese. It is the best.

Bring two good things together in your favorite cast iron skillet and you've got an informal match made in heaven!

Did you know that cooking in cast iron skillets increases the iron content of your diet?

Roasted Vegetable Strata
  • 4 cups roasted veggies - I used sweet potato, onion and broccoli
  • 1 cup milk
  • 4 ounces sharp cheddar cheese, shredded (I love Cabot brand cheese!)
  • 8 large eggs, lightly beaten
  • 1 tablespoons butter
  1. Place your large cast iron skillet in the center of your oven and preheat to 350 degrees. If you don't have a cast iron skillet, butter a 9x13 baking dish, but don't preheat.
  2. Meanwhile, mix together your veggies, milk, cheese and eggs in a large mixing bowl.
  3. Once the oven and pan are preheated, pull the hot pan out of the oven and melt butter inside. Turn the pan or use a silicone brush to evenly butter the bottom and sides. 
  4. Pour egg mixture into prepared pan and place back into the oven. Bake until golden brown and puffy and until a knife inserted into the center comes out pretty clean. Start with 30 minutes and go from there; exact time will depend on the size of your skillet. The large the skillet the faster the cooking time.
  5. Scoop our serving with a spoon or cut into wedges or squares. It will be delicious either way.
Note: the husband didn't realize that I hadn't taken a picture of this dish yet...our apologies for the, er, interesting portions removed from the pan :)


Saturday, March 14, 2015

West African Groundhog (Groundnut!) Stew

This recipe is a favorite! I first discovered this recipe when I was nannying for my cousin's son during grad school. She has enjoyed this dish  at a friend's house and took the recipe home from her. I usually cooked dinner for them. One day she asked me to make this recipe. I thought the ingredients sounded so strange that I said to myself "sounds like a PB&J night for me!

Boy oh boy was I wrong!

The savory peanut sauce and the tender cubes of sweet potato are simply wonderful over fluffy couscous. This is a great dish that everyone can enjoy, vegetarians and meat eaters, alike.

My sister loves this dish too. Once she accidentally called it "groundhog stew" and for us, the name stuck.


West African Groundnut Stew
  • 1 tablespoon  canola, peanut or olive oil
  • 1 bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced or finely shredded
  • 1/2 to 1 jalapeno, minced
  • 1 1/2 teaspoon dried thyme
  • 1 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1 cup water
  • 2 cans stewed tomatoes, chopped with juice
  • 1 medium sweet potato
  • 1/2 cup peanut butter
  • 9 ounce bag fresh spinach
  1.  Warm vegetable oil in a large skillet or sauce pan over medium-high heat. Add bell pepper, onion, garlic, ginger and jalapeno and saute for 5 minutes.
  2. Add water, tomatoes and their juice, sweet potato, parsley and spices. Simmer 20-25 minutes or until sweet potato is soft.
  3. Add spinach and peanut butter, heat though. Covering your skillet helps the spinach to wilt faster.
  4. Serve over whole grain couscous or rice. Yum :)

Thursday, November 7, 2013

Potato + Peanut Stew

This is a great stew to warm your belly on a chilly fall or winter's day. It has heart-healthy fiber and fats, has protein and veggies and is delicious. I served this filling stew with a mini whole wheat bagel and peanut butter and had a clementine and dark chocolate for dessert. Excellent lunch, indeed!

Potato + Peanut Stew
  • 1 1/2 tablespoon ginger, minced
  • 1 large sweet potato, peeled and chopped
  • 1 large russet potato, peeled and chopped
  • 1/2 cup dry red lentils, rinsed and drained
  • 1 can of homemade or store-bought diced tomatoes, including the juice
  • 1 teaspoon cinnamon, ground
  • 2 teaspoons cumin, ground
  • 1 teaspoon turmeric, ground
  • 1/2 teaspoon crushed red pepper (to taste)
  • 1/2 teaspoon Sea salt (or to taste)
  • Freshly ground black pepper 
  • 4 cups Vegetable stock  
  • 1/4 cup non-hydrogenated Creamy peanut butter
  • 4 cups kale, chopped into small pieces
  • Chopped chives and chopped peanuts, for garnish
  1.  In a large stock pot, add ginger through stock and bring to a boil. Simmer, covered for 20 minutes, stirring occasionally. 
  2. Add kale and peanut butter. Simmer for a few more minutes until kale is wilted and peanut butter is well incorporated. Test that the potatoes and lentils are tender. 
  3. Use an immersion blender to puree soup. Leave some chunks!
  4. Serve in bowls and top with peanuts and chives if you wish.
Recipe adapted from Food52

Sunday, June 23, 2013

Dinner in a flash: Grilled veggie + pesto pasta salad

I love summer food! This will be a great recipe to keep on hand when the zucchini plants are spitting out zucchinis faster than you can bake zucchini bread. This pasta is full of flavor and color and good for you, too! Feel free to swap veggies - I think that this would also be great with asparagus and eggplant.

This would be filling on its own, but for dinner, I also had some salmon on the grill and some strawberries on the side. Yum!

Gluten free? Try this with rice or quinoa.

Grilled Veggie + Pesto Pasta Salad
  • 2 medium summer squash, cut into quarters, length-wise (one yellow, one zucchini for beauty)
  • 1 medium onion, sliced into thick rings
  • 1 bell pepper, cut into 6 or 8 strips
  • 8 ounces dry whole-grain pasta
  • 1 cup pesto
  • 1 16-ounce can cannellini beans, drained and rinsed 
  • olive oil
  • salt + pepper, to taste
  • 1/2 cup grated parmesan cheese
  1. Boil pasta according to package directions until al dente. Drain and rinse. 
  2. While pasta is cooking, brush veggies with olive oil and then grill veggies outside on your grill or inside on a grill pan until tender, but not mushy. When cooled enough to handle, dice veggies. 
  3. In a large bowl, combine cooked pasta, pesto, beans, veggies and cheese. Toss to coat, season with salt and pepper and enjoy! Good warm or chilled.
Reader poll: What's your favorite veggie on the grill?

Monday, June 17, 2013

Dinner in a flash: Taj Mahal stuffed sweet potatoes

Most Americans aren't getting enough veggies. In particular, there is a gap in those orange veggies that are loaded with vitamin A (often in the form of beta carotene). This is a delicious recipe that is meatless and gluten free. Basically awesome for everyone.

Don't be afraid of the fat - our bodies need fat and it is how we absorb some of our nutrients, like vitamin A!

Taj Mahal Stuffed Sweet Potatoes
Serves 2
  • 2 baked sweet potatoes
  • 1 carrot, diced
  • 1 small onion, diced
  • 1/2 cup frozen peas
  • 1 tablespoon butter or oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 2 tablespoons milk or half and half, or your preferred milk
  1. Cook sweet potatoes. This can be accomplished in the microwave in about ten minutes, in a 350 oven for about an hour or in your slow cooker, on low, while you're at work. Your call.
  2. Warm a skillet over medium heat and melt butter. Add onions, carrots, spices and cook 5-10 minutes or until soft. Add peas and cook until they're heated through. 
  3. While veggies are cooking, slice potatoes in half and scoop out most of the middle, leaving enough that the potato can still hold its own shape. Put the scooped out part in a bowl, add milk, and mash with a spoon.
  4. When the veggies are ready, add them to the bowl of mashed potato and stir until evenly distributed. Divide the mixture between the sweet potato halves and serve.
This recipe was inspired by Eats Well With Others

Thursday, June 13, 2013

Dinner in a flash: Radish pasta


Radishes are one of those veggies we don't see outside of the odd slice in a salad blend here and there. We don't tend to seek radishes with gusto. However, they're super easy to grow and fun for kids to plant and pick. So...how to eat 'em?

This is a simple pasta recipe that answers just that question. It used the zesty root of the radish as well as the greens. Did you know that they were edible, too? It is an added bonus! Cooking both the radish and the greens helps to tame the zestfulness of this veggie.

If you're picking these beauties from your own garden, the easiest way to clean the greens is to rip them from the radish root and soak them in a large sink-full of cold water; the dirt sinks to the bottom.

Radish Pasta
Serves 4

  • 1 bunch of radishes with greens (10 or so radishes)
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 1/2 cup pine nuts or slivered almonds
  • 2 tablespoons butter or olive oil
  • 8 ounces of dry, whole grain pasta
  • Parmesan cheese, shredded
  • Salt + pepper, to taste
  1. Set a medium pot of water on the stove and bring to a boil. Cook pasta according to package directions and then drain.
  2. While pasta is cooking, prepare the veggies. Clean the radish greens and then slice. Remove the little root tail from the radish bulb and then slice them thinly. 
  3. In a skillet, warm butter or olive oil over medium heat. Add onions and saute 3-4 minutes. Add garlic and radish roots and saute 2-3 minutes longer. Add greens and pine nuts and saute for another minute or two, or until the pine nuts are lightly browned and greens are wilted. 
  4. Toss veggies with pasta and serve in bowls. Top with Parmesan cheese and eat!
What is your favorite radish recipe?

Wednesday, December 19, 2012

Dinner in a flash: Enchilada Lasagna

Enchilada Lasagna. This was one of those dinner creations that came together with a bunch of hodge podge ingredients, trying to make something delicious with what was on hand and also using up a pack of corn tortillas that had been hanging around in my freezer for a few decades.

I love Latin food, but I think we can all agree that this is nothing authentic. Letting that go, we can be very flexible with the vegetables included here. I think that summer squash would be tasty, as would some leafy greens such as kale or spinach. Use what you have and pack those veggies in!

  • 1 tablespoon canola or olive oil
  • 1 green bell pepper, seeded and diced
  • 1 jalapeno, seeded and diced (optional)
  • 1 small onion, diced
  • 2 carrots, shredded
  • 1 16-oz can fat free refried beans - I used black beans, pinto would also be delicious
  • 12-15 small corn tortillas
  • 2-4 tablespoons taco seasoning
  • 16 ounces salsa
  • 4 ounces shredded cheddar cheese
  • Guacamole, for garnish
  1. Preheat oven to 350 degrees. 
  2. Warm saute pan over medium high heat and add oil. Cook vegetables for a few minutes or until softened. Add beans and taco seasons and heat until bubbly; stir to prevent sticking. 
  3. In the bottom of an 8 or 9 in square pan pour half of salsa and spread evenly over the bottom. 
  4. Using whole and half tortillas, make a layer on top of the salsa. It helps to pretend you're playing Tetris. Spread 1/3 of bean mixture on top. Repeat with tortillas and beans three more times, ending on tortillas. 
  5. Pour remaining salsa on top tortilla. Sprinkle cheese on top and pop the pan into your oven.
  6. Bake for 30-40 minutes or until bubbly and hot. Let rest for a few minutes and then cut into wedges. Garnish with guacamole.



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Wednesday, December 5, 2012

Dinner in a Flash: Buttercup squash saute

Thank you to my dear friend Sarah at WhyFoodWorks for this delicious recipe! I got to try a buttercup squash for the first time. Sarah and I are both dietitians and both agree that peeling winter squash is a bit tedious...so this recipe just eats the whole squash! Open the squash with your biggest knife, scoop out the seeds (a great use for the ice-cream scoop!), dice and saute with apples and onions. you'll have dinner on the table in no time.

I am of the opinion that almost anything can be topped with a "fried" egg and eaten for breakfast. This squash saute is no exception. I added a bit of extra-sharp shredded cheese and thought the sweet-savory-salty combination was divine. Let me know if you try it. The sharp cheese is great because with a small portion you get a big bunch of flavor and skip the excess calories.

I love trying winter squash in ways "outside the pie". I love pie, but that needs to be a treat! Winter squash has that nice stick-to-your ribs quality of mashed potatoes, with significantly fewer calories.

Buttercup squash saute
  • 1 buttercup squash
  • 1 apple
  • 1 onion
  • 1-2 cloves of garlic, minced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1/4 cup apple cider, apple juice, water or broth
To take it up an notch:
  • Shredded sharp cheddar cheese
  • 1 "fried" egg - over easy egg with minimal added fat
  1.  Give the squash a quick rinse and then carve into wedges using your largest knife. Proceed with confidence. 
  2. Use your ice-cream scoop or a hefty spoon to scoop out the seeds and guts of the squash (sounds gross, right?). Chop into cubes and discard any wonky bits.
  3. Core apple and dice - no need to peel. Dice onion (you do have to peel this one).
  4. In a large skillet, warm over medium-high heat and add oil. Cover with a lid and saute garlic, onions, squash and apple 20-25 minutes or until soft. Make sure to poke your fork through the squash peel to see that it is tender too.
  5. Add a splash of cider, salt and pepper and stir to evenly distribute. Serve as is, or with egg and cheese.
Have you seen a buttercup squash before? Beautiful!
A healthier use for your ice-cream scoop!
Did you know that cooking in cast iron pans increases the iron content of your foods?


Reader Poll: What is your favorite way to eat winter squash? Have you tried something other than pie?

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Friday, November 2, 2012

Love child: Colcannon - potatoes and greens

Colcannon is a delicious mashed mixture of potatoes and greens that was born in Ireland. Traditionally kale or cabbage is used, but I have used anything from spinach to swiss chard or beet greens. I don't think I know anyone who doesn't like mashed potatoes, so this is a great way to take up the nutrition a notch and introduce some new flavors to your dinner table.

Potatoes have much of their nutrition in their peels, especially the fiber. However, most folks prefer to use peeled potatoes for their mashed potatoes. I compromised and "half-peeled" my potatoes. I guess I was feeling indecisive :)

There are many recipes available and the ratios of potatoes to greens are flexible. I found that many recipes were pretty loaded with butter, so I cut that down and added some olive oil too with good results.

If you are going to serve someone you think might panic as the sight of green mashed potatoes, try reading Green Eggs and Ham by Dr. Seuss first. Or, simply start low the first time you make the dish and add more greens each time.

 

Colcannon
4 large main dish servings or 6-8 side dish servings
  • 4 medium baking potatoes, scrubbed and peeled (or not peeled, or half-peeled)
  • a few cups of chopped greens - kale, spinach, swiss chard tat soi and beet greens are all delicious
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1-2 cloves garlic, minced
  • 6 tablespoons milk (or more, or less)
  • salt and pepper, to taste
  1. Peel potatoes (or not) and chop into chunks. Place in medium sauce pan and cover with water. Bring to a boil and then reduce heat to a simmer. Check after 10 minutes to see if potatoes are very tender when poked with a fork - if not, keep cooking until they are!
  2. Meanwhile, prepare your greens. Are they dirty or sandy? If so, fill your sink or a large bowl with cool water and give them a good swish. Remove any tough stems (I'm especially talking to the kale eaters here) and chop.
  3. In a large skillet over medium heat, add olive oil and butter. When butter is melted, add onions and saute for a few minutes or until they begin to become clear and tender. Add greens and stir to prevent them from sticking to the bottom. 
  4. Once potatoes are soft, drain water from sauce pan. Using a potato masher, the bottom of a drinking glass or the back of a large flat spoon mash your potatoes. I like chunks so I don't fuss with this too much. 
  5. To your mashed potatoes, add the cooked greens and milk. Stir, and see if you want to add more milk to make mixture thinner. Add salt and pepper to taste. 

Serving suggestions: try as a side dish to some lovely chicken or fish, as the main event with a fried egg on top (vegetables for breakfast, anyone?) or in place of plain mashed potatoes anywhere.




Mixture of beet greens and kale


Reader poll: have you tried colcannon before? What greens do you like to use?

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Monday, October 8, 2012

Slow Cooker Savvy: Mile high vegetable lasagna



I love lasagna! It is delicious, filling and great to warm your belly on a cold winter night. If you're a sneaky vegetable ninja, you can load up your lasagna with gobs of vegetables. Pair that with whole grain noodles and reduced fat cheese, you've created a nutrition powerhouse. Did you know that you never have to boil the noodles? Follow your favorite recipe, don't cook the noodles, add 1/2 of extra water and cover the pan with foil. Once the noodles are soft, remove the foil for a few minutes in the oven to let the top brown. This saves a lot of time!

I used to baby-sit for my cousin and cook dinner for the family. Her four year old son and I would make several batches of lasagna at once - one pan for dinner, and several more for the freezer. Did you know that kids love to help in the kitchen? While he was standing on a kitchen chair and stirring the huge bowl of the cheesey-veggie filling, he suddenly looks up at me and excitedly asks, "Holly, do you know what we're making?". "Lasanga?" I reply, not sure if this was a trick questions. "Witches Brew!", he corrects.

Is that not the cutest thing?

I usually make lasagna in the oven, but wanted to try using the slow cooker. I gathered the usual vegetable suspects in my kitchen and reviewed several recipes for slow-cooker lasagana when I realized that they were also using much larger crocks; 4 to 6 quarts. Mine is a much smaller 3-quart slow cooker. Well, I like a challenge and so just gave it a try. The result? A very delicious, and very TALL lasagna! Perhaps not traditional, but dinner will be on the table none-the-less.

Mile-high vegetable lasagna
  • 15 ounces reduced-fat ricotta cheese (or cottage cheese)
  • 1 1/2 cups reduced-fat mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • 2 eggs
  • 2 cloves garlic, minced
  • 1 cup thawed frozen spinach, water squeezed out
  • 2 cups chopped broccoli, frozen and thawed, or fresh
  • 1 medium onion, minced
  • pinch of ground nutmeg
  • salt and pepper
  • 1/4 cup basil pesto (or 1/4 minced fresh basil, or 1 tablespoon dried basil)
  • 24 ounces marinara sauce
  • 1 package whole wheat lasagna noodles, uncooked (not no-boil kind) - about 9 noodles
  1. In a large mixing bowl, add ricotta Parmesan and 1-cup of mozzarella cheese. Add eggs, pesto, nutmeg, salt and pepper.
  2. Thaw spinach in microwave; use hands to squeeze our excess water. Add to cheese mixture. 
  3. Chop broccoli, if using fresh, or thaw if using frozen chopped. Add to cheese mixture, along with minced onion. 
  4. Pour half of marinara sauce in the bottom of the crock. Make an even, single layer of noodles on top of sauce, breaking as necessary. Spread 1/3 of cheese mixture on top of noodles.
  5. Layer the rest of the noodles and cheese mixture, pressing down on noodles after each noodle layer. You should have four layer of noodles and three layers of cheese, ending on the noodles. Tip: if you alternate the direction when layering the noodles, the lasagna will be easier to cut.
  6. Pour the remaining marinara sauce on top of the last noodle layer and top with the remaining 1/2 cup of mozzarella cheese. 
  7. Cover and cook on low heat for 4 to 6 hours or until hot, bubbly and noodles are tender when poked with a knife. 
  8. Turn off heat, remove lid and let lasagna rest for 10-20 minutes - this will make it much easier to cut.
Note: if using a larger crock, make three layers of noodles and two layers of cheese for a not-so-tall lasagna. Cooking time should remain about the same. 
Note: if you don't have lasagna noodles, use macaroni or ziti noodles, uncooked, instead.  



I served the lasagna with this salad - yum!


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Monday, September 24, 2012

Black bean and corn veggie burgers

My sister has been raving about this burger recipe and she and her boyfriend (neither of whom are vegetarian) make it often. It is filling and satisfying. I made is for a few friends and it got rave reviews. The original recipe is adapted from from Eat Live Run but I tweaked it to make it my own. 

Black bean and corn super veggie burgers
Makes 8-10 burgers
  • 2 cans black beans, drained and rinsed
  • 2 tablespoons ground flax seeds  mixed with  6 tablespoons water (or substitute two whole eggs)
  • 1 jalapeno, seeded and roughly chopped
  • 1 small onion, roughly chopped
  • 1 tablespoon tomato paste
  • 1/2 cup breadcrumbs (or substitute 1/2 cooked rice for gluten-free option)
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 cup corn (fresh or frozen and defrosted)
  • avocado, cheddar cheese and BBQ sauce, for topping
  • olive oil (or canola oil)  for frying burgers
  1. Place jalapeno and onion in a food processor (or high speed blender) and mince finely.
  2. Add one can of beans to the jalapeno/garlic mixture and pulse to combine. Add cumin and salt and pulse until mixture resembles chunky black bean dip.
  3. In a large bowl, mix together the ground flax and water. Let sit for five minutes.
  4. To the large bowl, add the mixture from the food processor and stir in the bread crumbs, tomato paste, corn and remaining black beans.
  5. Heat a little olive oil in a skillet on medium high heat. Form black bean mixture into patties and fry for about 4 minutes per side, until golden and crusty brown.
  6. Serve burgers with avocado slices, cheddar and BBQ.

Use food processor to quickly mince onion and jalapeno
Add one can of black beans and seasonings and pulse food processor
Pulse food processor until black beans are blended, but not quite smooth
In a large mixing bowl, mix ground flax with water and let sit five minutes. Add pureed black bean mixture, whole black beans, bread crumbs and corn and mix well.
Form into patties and cook 4-5 minutes per side
Serve with cheddar, avocado and BBQ (or ketchup, or hot sauce) - I had this salad on the side. Yum!


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Monday, September 17, 2012

Slow cooker savvy: Chickpea curry

In many kitchens in the US, cinnamon is used for sweet things like cinnamon bread or rolls or cinnamon cookies. Around the world, cinnamon is often used in savory dishes too and we would be wise to follow suit for some delicious results! This recipe is so simple - just dump the ingredients in your slow cooker and go to work knowing that dinner will be ready when you get home.

Herbs and spices are loaded with antioxidants and phytochemicals - often in our food, good color and flavor is also good nutrition. For example, lycopene in tomatoes gives them their beautiful red color. Be sure to add a bit of vegetable oil to this recipe so that our bodies can better absorb those nutrients that are fat soluble. 

 Chickpea curry
  • 2 16-ounce cans chickpeas (aka garbanzo beans)
  • 2 Tablespoons vegetable oil
  • 1 large (or 2 small) yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons powdered ginger
  • 2 sticks of cinnamon, broken in half
  • 1 teaspoon cayenne pepper
  • 1 teaspoon coriander
  • 1teaspoon cumin
  • 1 teaspoon brown mustard seeds (or ground mustard, or prepared spicy brown mustard...use what you have!)
  • 1 teaspoon turmeric
  • 1 28-ounce can diced tomatoes - look for low sodium
  • 2 cups of water
  1. Place everything in your slow cooker and turn on. The water should just cover the vegetables; not too soupy.
  2. Cook on high for 4 hours or on low for 8 hours.
  3. Serve as is, or on a bed of whole grain rice or couscous, or with a dollop of yogurt or with lime wedges.
I used both mustard seed (the little balls) and ground mustard (middle of the plate)
Add just enough water to cover the chickpeas
Cover, and forget about it!
Ready to go and the kitchen smells great!

Easy enough for you? Eating healthfully doesn't have to be difficult or bland. I like that this recipe has a lot of veggies and lean protein. I also think it would be good with even more vegetables - I'd like to try with other common Indian vegetables such as carrots or cauliflower. Comment below if you do try something new!

I am posting this recipe on Monday in support of Meatless Monday. Have you heard of this idea? Our bodies, the earth and our wallets can all benefit from reducing our consumption of conventionally raised beef, pork and chicken and bumping up the veggies. No, this does not mean that you have to commit to a vegetarian diet, but consuming less meat is something that would benefit most of us.

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Tuesday, September 4, 2012

Splendid salads: Warm beet salad with goat cheese

My sweet sister shared this lovely salad recipe with me and I am passing on the deliciousness to you. This works better for dinner at home as part of the charm is having the contrast of the warm beets with the cool baby greens and goat cheese. It would still be good cold, just not quite as excellent.

Warm beet salad with goat cheese
  • 1 medium beet, cooked and sliced (or canned beets if making in the winter)
  • 1 tablespoon olive oil
  • 1/2 cup sliced onion (about 1 small onion)
  • 1 clove garlic
  • 1 small tomato, diced (or a handful of baby tomatoes, sliced in half)
  • 1/4 cup kalamata olives, sliced in half
  • 2 tablespoons goat cheese
  • drizzle of balsamic vinegar
  • black pepper, to taste
  1. Steam, roast or boil your beet until tender. Put under cold water until cool enough to handle and rub off skin. Slice or dice as desired. Or, drain and rinse from a can (look for low-sodium)
  2. While beet is cooking, warm skillet over medium-high heat and add olive oil, onions and garlic. Saute until onions begin to become translucent, about 5 minutes. 
  3. Add diced tomato and olives and cook until onions are tender. Add beets and warm through.
  4. Prepare your place with a good bed of baby greens. Top with warm vegetables and drizzle on a bit of vinegar. Top with your lovely cheese and admire your handiwork. Grab a few whole grain crackers or a slice of toasty bread and dig in!
This is definitely a dish you'll want to use a cloth napkin with; who needs stains on their pants?






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