Beet and Goat Cheese Salad

When I was a little girl, each summer my mom canned quart after quart of pickled beets. I loved them and once sat down at the kitchen table in that hot, steamy kitchen and ate a whole quart of them before she could get them canned. When I went to school, the cafeteria offered something called Harvard Beets. When I bit into one, I found it disgusting. These beets weren't pickled at all--just boiled to death, diced and doused with butter (or more likely margarine). After discovering Harvard Beets, I avoided any beet other than my mom's.

But, as a grown-up, I discovered roasted beets--a whole different thing. Roasted with olive oil, salt and pepper, they retain their jeweled colors and the flavor is unbelievable! Next to my mom's pickled beets, these are the best.

So, I love this salad. While I've had it in restaurants, I like my version: crispy, crunchy, sweet walnuts, smooth goat cheese, roasted red and golden beets, on a bed of fresh spring greens with a simple vinaigrette. Yum! Here's how I do it:

Roasted Beets
3 large or 4 medium or small red beets
3 large or 4 medium or small golden beets
Olive oil
Salt and Pepper

Preheat oven to 375 degrees. Cut off beet greens, leaving about an inch at the top and do not cut off any straggly root or peel the beets. This will ensure that the color doesn't drain out of the beets while cooking. Scrub beets and drizzle with olive oil, salt and pepper. Wrap the red beets and golden beets separately into foil packets. Place on a baking sheet lined with foil and bake for anywhere from 20 minutes (for new, small beets) to 1 hour (for larger beets). Check with a fork to make certain they are tender but not mushy. Peel, dice and place into separate containers and refrigerate for up to 3 days.

Sweetened Walnuts
3/4 cup walnut pieces
1 cup sugar
1 cup water

Preheat oven to 300 degrees. Place all three ingredients into a sauce pan and bring to a boil. Strain walnuts and spread on a cookie sheet lined with foil or parchment. Bake for 10-15 minutes. Cool and store in a container for up to 1 week.

Red Wine Vinaigrette
1/3 cup red wine vinegar
2/3 cup good olive oil (first cold pressed)
1 teaspoon Dijon mustard
salt and pepper

Mix all ingredients in a jar with tight fitting lid and shake until mixed. Taste on a piece of lettuce and adjust ingredients as you like.

To compose the salad:
This can make up to 4 main-course salads

box or large bag of spring greens
goat cheese (4 ounces)
Roasted beets
Sweetened walnuts
Vinaigrette

Put spring greens into a bowl and toss with a bit of vinaigrette. Then, place a bed of the greens on each plate. Sprinkle each with cheese, beets, and walnuts. Serve with extra vinaigrette. With a crusty baguette, this makes a fine meal!

Vegas, Baby!

Entrance to the Bucchanal Buffet, "One Epic Feast"
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My son, C, and I just got back from spending a few days in Las Vegas. We decided to get away for some warm weather, sun and something completely different. He will graduate from high school in a few weeks and it seemed like a good time to spend some uninterrupted time with him. We had so much fun! (Can anyone tell me how to stop tearing up every time I drive by the high school?) 

We drove to Vegas and did pretty much everything on the cheap (as best we could there, anyway). However, one of our splurges was a room at Caesar's Palace, through expedia. C wanted to stay there because "The Hangover" took place there and, being an 18 year old guy, it is one of his favorite movies (One of the characters asks the registration desk, "Did Caesar really stay here?") Lucky us, we got upgraded to a gorgeous room on the 35th floor with a view of the Strip, the Bellagio Fountains and the mountains. Our room had a jetted tub, two TVs, over 600 square feet and total luxury. Right now I am so jealous of my past self :)

Our other splurge was breakfast one morning there at The Bucchanal Buffet. We arrived at 8 a.m. and there wasn't much of a line, although their queues are notorious. It is such a pretty place with light streaming in from the pool area and a clever use of glass throughout, such as chandeliers made of wine glasses. And the food presentation is gorgeous. Most buffets we've been to in Las Vegas (or anywhere for that matter) are big piles of food in stainless steel pans. It tastes okay, but nothing special. But the Bucchanal takes breakfast to another level. C and I are both breakfast lovers so we enjoyed the experience immensely.

Since I somehow missed the "Oh that is so pretty, I need to get a picture of it" gene, I found some pics at yelp.com which help to describe the experience. 

Viva Las Vegas!

Such pretty decor
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Gorgeous!
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Which kind of juice would you prefer?
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Look at these nibbles! Beautifully presented
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Maybe you would like a crepe?
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Cute mini quiches
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For breakfast? Why not? And a great presentation.
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How about some infused honey for that croissant?
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Yes, indeed. There was plenty of Asian food.
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Pretty yogurt and berries
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A dainty little madame croquette
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Chili-Mac

Chili Mac

Rats. It is snowing here this morning, and while we need the moisture, it is a winter snow--small, icy flakes pushed hard by cold wind and made just plain mean. I much prefer the spring snows we get in Colorado--big, fat flakes, hitting your face like wet kisses. Typically, these snows occur at or slightly above freezing so the flakes don't last once they hit the ground.

While the calendar says it is spring, this kind of day sends me right to the kitchen to cook something toasty and to warm up our house. Today, I think it will be my special Chili Mac, with skillet corn bread (I will post this recipe later) and carrot and celery sticks. This recipe makes a lot, and will reheat beautifully for meals later in the week.

Note: The chili mac can be made spicier with the addition of hot sauce. I love El Pato's Hot Sauce, which is available in my grocery store's Latin American section. Typically I use only about 1/2 can because Dan gets an itchy scalp if food is too hot :) You can add more if your family can take it, or none at all. (See picture of the can below.)

Chili-Mac8-10 servings

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced or pressed
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried oregano--preferrably Mexican-style
1 (28 ounce) can diced tomatoes
1 (28 ounce) can tomato sauce
El Pato Hot Tomato Sauce (optional--see note above)
1 (14 1/2 ounce) can beef broth
2 (16 ounce each) cans beans--your choice: pinto, black, kidney, etc., drained and rinsed
1/4 cup packed light brown sugar
1 pound cellentani or elbow macaroni (Barilla is the very best!)
Shredded cheddar, sour cream, chopped green onion for garnish, if desired

In a large pot, brown beef, onion and garlic about 10 minutes, stirring occasionally. Add spices and stir for 1-2 minutes, until fragrant. Add tomatoes, tomato sauce, hot tomato sauce, and beef broth. Fill broth can with water and add that as well. Stir in beans and brown sugar. Lower heat and simmer with lid askew for about 30 minutes.

While chili is simmering, fill another large pot with cold water; when boiling add salt and pasta of your choice. Cook according to package instructions. Drain and stir in a little olive oil.

When pasta is cooked and chili is done, serve the chili over the pasta and garnish, if desired. And, yes, I do! This dish tastes great with the addition of the garnishes.

I usually serve the chili over the mac for the first meal and then add the leftovers together and refrigerate. It is simple to scoop out and reheat a bowl anytime you want one!

Add as little or as much as you like!

Oh those naughty leprechauns!

St. Patrick’s Day is one of my family’s favorite holidays; after all  Dan and I both have Irish roots. When our kiddos were little, the leprechauns came every St. Paddy’s Day eve to play tricks and leave candy gold coins. One year, the leprechauns put all the chairs on top of the kitchen table. Another year, the kids found their underwear hanging from the chandelier above our table. Always, the leprechauns dyed the milk green. I remember my kids just shaking their heads and saying, "Oh, those naughty leprechauns...."

My kiddos are now 18 and 16. Last year, I was thinking the leprechaun pranks finally might be too childish, when my oldest asked nonchalantly, "So, are the leprechauns coming again this year?" And, so, they did.

I happened upon some great leprechaun tricks on pinterest and have included them in this post. Such clever people out there! And, you can search for treasure hunt ideas and for food ideas, too. (Love the glasses of Sprite with green ice cubes!) There are some great ideas for leprechaun traps, too. See my favorite at the bottom of this post! Good luck and happy leprechaun hunting!

Éirinn go Brách!

Leprechaun Tricks

A Differentiated Kindergarten

Coolest Family on the Block

Green water trick (make all the faucets dispense green water - pesky leprechauns! The secret is nothing more than a few coloring tablets secretly hidden in the screen of the faucet. The tablets are called Fizzy Tablets or True Color Tablets. You can find them on-line or occasionally at a department store.Don't use Easter egg dye tablets because they stain!)

The Muddy Princess

Happy Home Fairy

Happy Home Fairy

And, here's my favorite for a leprechaun trap! What fun this would be to make:

Recipe by Photo

Irish Cottage Pie

We are due for another snowstorm tomorrow and we hope it's a good one! Here in Colorado we count on March and April to bring us the lion's share of our moisture for the year. Besides, spring snowstorms aren't like those in the winter. Flakes are giant and wet and generally don't stick around long. They make the air smell wonderful and green up our yards, making me dream of that lovely little Emerald Isle.

Here is a wonderful, warming casserole, perfect for this time of year. It is similar to a Shepard's pie but uses ground beef rather than ground lamb. Traditional Irish pies don't include cheese as an ingredient. However, if you wish, you can shred a handful of cheddar and stir in or sprinkle it over the top of the potatoes before baking. I understand that these pies are served with spring green peas traditionally.

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Irish Cottage Pie

Serves 6 to 8

for the potato topping (and the creamiest potatoes ever!):

4 pounds potatoes, peeled and chopped

2 cups milk

3 tablespoons butter, divided

1/2 teaspoon thyme

salt and pepper

fresh, minced parsley for garnish, if desired

for the filling:
2 pounds, ground beef
1 tablespoon oil
2 onions, finely chopped
4 carrots, finely chopped
4 stalks celery, finely chopped
4 tomatoes, chopped
1 can (14 1/2 ounces) beef broth
2 teaspoons Worcestershire sauce
1/2 teaspoon thyme
1/4 teaspoon sage
1 tablespoon fresh parsley, minced
3 tablespoons flour
salt and pepper


Boil potatoes until tender, about 20 minutes. Drain and place potatoes back in pan. Turn the burner underneath potatoes on to low and stir constantly for a few minutes to slightly dry the potatoes. They will begin to smell like baked potatoes. Remove from heat. Meanwhile, heat milk, 2 tablespoons butter and thyme together, just until butter is melted. Mash potatoes or, for the creamiest potatoes use a potato ricer. Whisk in the milk mixture and add salt and pepper to taste. Cover and set aside.

Preheat oven to 375 degrees. Spray a 9 x 13 baking dish with non-stick spray and set aside.

Brown beef, sprinkling with a little salt and pepper, and remove from pan and set aside on a few layers of paper towel to drain.

Drain fat from pan and wipe clean with a paper towel. Heat oil in pan and add onion, carrot and celery. Saute until onions are tender. Add tomatoes and cook for 2-3 minutes.

In a small bowl, whisk together broth, Worcestershire sauce, seasonings and flour. Stir into vegetables and return hamburger to the pan. Cook for a few minutes until sauce thickens.

Transfer to the prepared baking dish and top with mashed potatoes. Score the potatoes with a fork or make peaks on the potatoes with a spoon; dot with remaining 1 tablespoon butter. Bake uncovered for 30-40 minutes or until mixture is bubbly and mashed potatoes begin to brown on the peaks. Sprinkle with fresh parsley, if desired.

                                                                                 

Grandma D's Cinnamon Rolls

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I seem to awaken earlier each morning, these days. I have no idea what's going on because I have always been a sleepy head in the mornings.

This morning I woke up at 5:30 a.m. thinking about my grandma's wonderful cinnamon rolls--big, soft, yeasty pillows of goodness, not too sweet! So, I got up and made some. I watched dawn approach as I worked in my warm, cozy kitchen. Outside, it was snowing--big, fat, wet flakes. I thought about how many times my grandma had done this very same thing.

My grandma was a lovely woman--soft and sweet like the cinnamon rolls she made! She always smelled of Ponds lotion, which she kept on the sill of her kitchen window. She was an expert at making things out of not much. And, isn't that the amazing thing about so much of women's work? She took a few scraps of material and made warm, colorful quilts with delicate hand stitches. She took a few seeds, some soil and water, and created a most beautiful garden. And, she took a few simple ingredients and made platters of food for her big family. The result always was Gestalt: the whole is greater than the sum of the parts.

Making anything with yeast is easy work, but it takes time because the dough needs to rise. It was worth it this morning. My sleepy-head kids followed their noses into the kitchen, which was warm and cinnamon-y smelling--a lot like my memories of my grandma's kitchen.

Note: if you prefer to make these the night before, I've included overnight directions at the end of the recipe. This recipe makes a lot of rolls; I suppose you could cut it in half. But, since you are making them, why not make a full recipe and freeze half for later, if you like.

Grandma D's Cinnamon Rolls
Makes about 24

Dough:
2 (1/4 ounce) envelopes yeast
1/2 cup lukewarm water
1 1/2 cup lukewarm milk
1/2 cup sugar
2 teaspoons salt
2 eggs
1/2 cup soft butter or shortening
7 to 7 1/2 cups flour

Filling:
1/4 to 1/2 cup butter
sugar
cinnamon

Glaze (if desired):
2 cups powdered sugar for glaze
2-3 teaspoons milk for glaze

Pour lukewarm water into a bowl and sprinkle yeast over. Let sit for 5 minutes, then stir well.

Meanwhile, in a saucepan, heat the milk just until lukewarm (it's like when you used to prepare bottles for your baby--test on your wrist--if you can't really feel the temperature of the milk, it's perfect!) Add the 1/2 cup sugar, salt and yeast mixture.

Beat the eggs and stir into the mixture, along with the 1/2 butter or shortening. Pour into a large bowl and begin adding flour. Stir flour in with spoon and then by hand as the mixture comes together. My grandma's recipe says: "For excellent eating and keeping quality, keep dough as soft as possible." Add just enough flour so that the dough can be handled without being sticky.

At this point, you can knead the dough by hand or with your mixer's dough attachment. Knead about 5 minutes. If you have aggressions to work out, I recommend the by-hand method :)

Cover bowl with a tea towel and place in a warm spot. (I have a microwave above my oven and a light below the microwave that illuminates the stove top. I turn the light on and place the dough inside the microwave. The light's warmth rises, making this a perfect spot for letting dough rise). Let dough rise for one hour.

Preheat oven to 375 degrees. Punch dough down and place on a well-floured counter. Roll the dough into an oblong shape--about 1/2 inch or so thick. The long side of the dough should be nearest you. Spread softened butter over and then sprinkle with sugar and cinnamon. I keep the cinnamon and sugar pretty light, but you can add as much as you want, depending on your sweet tooth.

Beginning with the longest side opposite you, tightly roll the dough toward you, creating a log. Cut the log in half. Then cut each log into 1 inch slices, making about 12 rolls per log.

Place 12 rolls in a greased 13 x 9 inch pan. Repeat with a second greased 13 x 9 pan and the second log.

Cover each pan with a dish towel and allow to rise another hour, or until rolls have doubled in size.

Bake 20 to 30 minutes until golden brown.

If you like, prepare a quick glaze by pouring 2-3 teaspoons of milk into the powered sugar. Drizzle glaze while rolls are still warm.

Overnight directions: Place cut cinnamon rolls into pans, as instructed above. Cover each pan with plastic wrap and place in fridge overnight or up to 16 hours. In the morning, remove from fridge, remove plastic wrap, cover with dish towels and place in warm spot until doubled. Bake as above.

Pork Tenderloin, A Dinner-Fast Idea

Poor pork tenderloin--it is virtually unknown on most weeknight dinner tables.

Why is that? Many people think pork is fattening, hard to cook, time-consuming and tends to be dry.

However, pork tenderloin is a great weeknight, healthful meal. It is low in fat and high in protein. If you buy good pork (I like to buy it at Whole Food's meat counter), it will not be soaked in salty chemicals. In fact, a plain piece is lower in sodium than chicken. Its cholesterol level is comparable to other meats. Click here for the complete nutritional information.

It also is delicious. And versatile.

Here is one of my favorite ways to cook a basic pork tenderloin. I've included a recipe for a quick glaze at the end.

One note about cooking pork: I highly recommend using a meat thermometer to make certain the pork doesn't get overdone. It is pretty much inedible when overcooked. I like a meat thermometer like this one because the probe is left in the meat, in the oven, while the display sits on the counter. And, it alerts you when the meat's internal temperature hits the mark. You can get all sorts of fancy meat thermometers if you want to pay a price, but a good, basic digital will work just as well.

A final note: In 2011, the government lowered the required internal temperature for pork from 160 degrees to 145 (you can read about it here). This leaves the pork a little pink in the middle, very juicy and perfectly safe. No wonder pork has had such a bad reputation for being dry.

How to Roast a Pork Tenderloin
Serves 4-5

1 pork tenderloin
1-2 tablespoons canola oil
Sea salt

Preheat oven to 425 degrees and remove meat from fridge about 30 minutes before cooking. This is a good time to prepare a glaze or rub, if you are using one.

Add a tablespoon or so of canola oil to the bottom of an oven-proof pan. I love to use my large cast-iron pan for this. Apply a rub, if using, or sprinkle the meat with a bit of sea salt if desired. Set the pan over medium high heat and lay in the tenderloin. Sear on all four sides for about 5 minutes each. Remove from heat and apply a glaze, if using.

Place skillet in oven, insert the meat thermometer probe, if using, and roast, bringing the internal temperature to 145. It will take about 15 minutes. Remove from oven and tent with foil for about 5 minutes.

Tangy-Sweet Glaze for Pork Tenderloin
1 1/2 Tablespoons yellow mustard
1  1/2 teaspoons molasses
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon canola oil
1/2 teaspoon Worcestershire sauce
1/8 teaspoon sea salt, if desired
1 - 2 drops hot sauce

Combine all ingredients in a small bowl and whisk. Add to tenderloin after searing and before sliding it into the oven.