Tag Archives: vegetables

Margot’s Beet & Beet Salad and Greens

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Margot’s Beet and all about beets

Roasted Beet Salad with Orange Vinaigrette and Nuts—serves 4

Lots of us don’t like beets because of the poor maligned red beet. Well, frankly I sort of agree. I am not crazy about the red beet unless it is very fresh and mild tasting. I do however like the other colored beets which are now so prevalent in our grocery stores. So, here is a recipe for a salad that you can vary to your heart’s content and totally ignore if you just want to eat the roasted beets by themselves. Additionally, DO NOT THROW AWAY THOSE BEET GREENS—because they too are delicious. No waste here!!!! As a little aside about the benefits that beets offer free of charge to our bodies think about this: they are a powerful antioxidant, reduce inflammation, are packed with vitamins and promote a healthy circulation and cardiovascular system. Some say that they are nature’s Viagra. So, now, will you eat beets?

Ingredients:

  • 1 bunch medium sized beets-preferably sized about the same-stem cut off but leave about 1 inch worth on each beet; scrub beet thoroughly.
  • Fresh lettuce, kale, spinach whatever kind of greens your heart desires
  • Scallions—one bunch will do (optional)
  • Baby tomatoes (optional)
  • White mushrooms (have you noted how healthy mushrooms have all of a sudden become) (optional)
  • 1 medium sized orange and/or 4 tangerines or 1 lemon (you will zest and juice these except for the tangerines which you might want to juice and zest but also you will use some for segments in the salad.)
  • 1/2 Cup olive oil
  • Fresh thyme (optional)
  • S&P to taste
  • Honey (optional)
  • 1/2 cup toasted walnuts (but they can be pecans as well)
  • 1/2 cup goat cheese crumbles (optional)

Directions:

To roast the beets do the following:

  • Pre-heat oven to 400F.
  • Place each beet in 2 pieces of foil, sprinkle some olive oil and S&P on them wrap well in the foil. Put foil opening at the top and place on a baking sheet.
  • Bake from 45 minutes to 1 ½ hour—depending on how fresh the beets are. Around here, mine get done in 45 minutes. To test if the beet is done, carefully open the foil (watch out for the steam) and stick a sharp knife into it. If it goes in easily, it’s done.
  • So now, you can if you wish take the skin off (try a paper towel or a sharp knife), slice it and place more butter or olive oil on top and devour.
  • But if you are going to save the beets for your salad, put the beets in the tin foil in your frig to cool. They’ll stay good for several days.
  • I slice mine horizontally however it’s up to you how you wish your beets to look in your salad. You might like to cut them in cubes.

While the beets are cooking, make your vinaigrette:

  • In the olive oil, add the zest of one orange, or lemon or even two tangerines.
  • Also, add the juice of one orange,one lemon or 2 tangerines.
  • You might want to add some honey—but I didn’t.
  • You might want to add some thyme
  • You might want to add some S&P
  • You can whisk this, put it in the blender and just shake it well.

I also added some homemade croutons that I had made from my beer bread recipe. So good!!!!! Later for that. But of course you could add cooked couscous, lentils, whatever. Anyway, I am sure that I don’t need to tell you how to assemble your salad—so just go for it and use your imagination. I love pretty colors and often take pictures of my food presentations. I would love to see some of your pictures so don’t forget to send me some.

This salad could be a whole meal or just a light side to a lovely dinner you’ve invented.

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OK—now for your well washed beet greens:

  • Cook uncovered for about 2 minutes in a pot of lightly salted boiling water.
  • Drain in colander under very cold water to stop the cooking process. Once cooled, chop coarsely.
  • In a large skillet, heat some olive oil over medium heat. Stir in some garlic and red pepper flakes (I use these lot) and stir them well in the heated olive oil (about 1 minute and till fragrant).
  • Stir in the greens, season with salt to taste and cook just until greens are hot and taste good.
  • I serve them with a side of lemon wedges.

Once again: NO WASTE HERE!!!!! and so healthy.

Bon Appétit-From Margot’s Table to Yours

For more excellent recipes visit http://blog.tempinnkeeper.com and email margot@eyeonsunvalley.com for small group catering needs or even for help inventing in the kitchen.

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South of the Border Stuffed Spaghetti Squash

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South of the Border Stuffed Spaghetti Squash

Here’s another yummy spaghetti squash dish that is easy to make and healthy to eat. It’s a vegetarian dish and I hope that you will like it as much as I have.

Ingredients:

  1. 1 medium spaghetti squash, halved lengthwise and seeded (save those seeds to roast in your oven. So yummy.)
  2. 2 Tsp. olive oil
  3. 1 chopped yellow onion
  4. 1 yellow (red or orange is OK as well) pepper, seeded and chopped
  5. 2 garlic cloves-chopped
  6. One 15-oz. can black beans, rinsed in a colander with water
  7. 1/2 C. corn (I used fresh, but frozen or rinsed canned is OK as well)
  8. 1/3 to 1/2 C. chopped cilantro
  9. 1 Tblsp. lime juice
  10. 6 Tblsp. medium enchilada sauce (or more if you wish—taste it first)
  11. 1/4 to 1/2 C. chunky salsa sauce
  12. 1 tsp. salt
  13. 3/4 to 1 C. of rough shredded 4 blend Mexican cheese (or something similar)
  14. Avocado slices for top garnish (optional)
  15. Sour Cream for top garnish (optional)
  16. Corn Tortilla’s for accompaniment

 

Instructions:

  1. Pre-heat oven to 375. In an oven proof dish, pour 1 C. of water in the dish and place your squash halves, flesh side down, in it. Place the dish in your pre-heated oven for about 35 minutes or until a sharp knife can pierce the skin easily. Take out of oven and let the squash cool for a little bit before you rake it with a fork to remove the strands—but careful, leave the shell in tack for the stuffing. Place the squash back in your dish(which now has no water) because you will be placing the stuffing in the squash and back into the oven for a bit. Turn the oven down to 350.
  2. I used my food processor to pulse quickly into chopped pieces the items listed in #3 through #5.
  3. In a large pot, over medium heat, place the olive oil and when heated, stir in the items #3 through #5 till softened and glistening (about 5 minutes). Then add the ingredients #6 through #12 and cook till well melded for about 2 minutes more.
  4. Place the stuffing you have just created in your shells and sprinkle each with the cheese.
  5. Place your dish back in the 350F oven for about 20 minutes.
  6. Voila—delicious. If you wish to garnish with the avocado slices and sour cream go ahead and do this now. And of course, some nice warm corn tortillas make for a wonderful accompaniment. As well, I’ve noticed that these two spaghetti squash recipes I have made taste even better the next day.

Mediterranean Stuffed Spaghetti Squash

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Mediterranean Stuffed Spaghetti Squash

Serves 4

Easy on the belly and good besides—that’s what this dish presents. You don’t have to add the shrimp so it can be a totally vegetarian dish. I also have another recipe that uses this kind of squash, so be on the look out for that. It’s a south of the border version.

Ingredients:

  1. One spaghetti squash, halved lengthwise and seeded (I save the seeds to roast in a 400 degree oven. I let the seeds dry and then sprinkle them with olive oil and red pepper flakes. It takes about 20-30 minutes to roast them.)
  2. 2 Tblsp. olive oil
  3. 1 onion-chopped
  4. 2 garlic cloves minced
  5. One 14.5 oz. canned dice tomatoes including its’ juice. (The can I used also included oregano, garlic and basil.)
  6. 1/2 C. chopped artichoke hearts (I used the slightly marinated kind.)
  7. 3 Tblsp. sliced black olives (I used the slightly marinated kind.)
  8. 2 Tbslp. chopped fresh basil
  9. Medium sized cooked deveined shrimp, defrosted, tail taken off—I used about 15 (Optional)
  10. 3/4 to 1 C. crumbled feta cheese

Instructions:

  1. Preheat oven to 375 degrees.
  2. In an oven proof dish, put in 1/2 to 3/4 C. water and place the 2 squash halves, flesh side down, in your dish. Bake about 35 minutes in the preheated oven. You can check at 30 minutes however the squash is done when you are able to insert a sharp knife with little resistance. When the squash is done take a fork to rake the flesh into your “spaghetti”. Be careful not to rake through the skin because you are going to use that for the stuffing.
  3. Meanwhile, in a large deep pot heat the olive oil and when heated, put in the onion. Sauté till it has softened. (about 5 minutes) Add the garlic and sauté for about 2 more minutes. Stir in ingredients number # 5 through # 8, place a lid on the pot and let the sauce simmer for 10 to 15 minutes.
  4. If you are using the shrimp, now’s the time to put them in the sauce for 3 or so minutes or till they are heated through.
  5. Add the feta last and stir it in quickly.
  6. Spoon the sauce into your squash halves. I surrounded mine with some cold marinated hot Italian styled red peppers which I thought tasted quite good with this.
  7. If you wish, you can serve some crusty hot French bread with this. And of course a nice crispy light white wine would be nice to have as well. But even red is good with this dish.

 

 

Roasted Cheese Ratatouille-Versatile, (veggie only or with meat/egg)

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Roasted Ratatouille with Cheese and if you wish, eggs and/or meat

Lots of options here and all quite healthy

Serves 4

Ingredients:

  1. 1 small eggplant cut into 1/2 inch pieces. I left the skin on but if you wish, you can peel it. Also I salted it in a colander and let it sit for at least 30 minutes. After I rinsed it.
  2. 1 medium yellow onion, cut into 1/2 inch pieces
  3. 1 small zucchini, cut into 1/2 inch pieces
  4. 2-3 garlic cloves, minced
  5. 4 or 5 large mushrooms, sliced.
  6. 1-2 Tblsp. olive oil
  7. 1/4 Tsp. (or more if you wish a more exotic taste) of each of the following: cinnamon & nutmeg and S&P to taste
  8. 1-28 oz. canned chopped tomatoes with juice or whole can tomatoes (w/juice) that you’ve chopped
  9. 2-3 Tblsp. torn fresh basil leaves
  10. 1 Tblsp. finely chopped fresh parsley
  11. Half lb. lamb shoulder which you have ground (minus the bone of course) in your food processor. This I found is the most economical way of getting ground lamb. However, the butcher may have some as well for the same price and/or he also can grind up the shoulder meat for you. If you wish you can have even have up to 1 lb. or none at all if you want to be vegetarian. You can also substitute ground turkey, chicken or beef but lamb is delicious and more traditional. (optional)
  12. Mozarella, part skim, 4-6 ounces, thinly sliced and cut into 1/4 –inch strips
  13. 4 eggs (optional)
  14. Crusty French Bread with which to serve it or something else similar

Instructions:

  1. Preheat oven to 400F.
  2. In a 9 X 14 inch Pyrex or other oven proof dish place ingredients 1 through 5 and drizzle with the olive oil. Roast until golden brown and tender. (about 45 minutes) About half way through, I stirred the veggies well. In fact, you can stir even more times if you wish.
  3. Brown the optional lamb, etc. in a bit of olive oil in a skillet stove top. Set aside.
  4. When the veggies are roasted, take your dish out and stir in the seasonings in # 7, the tomatoes and their juices in # 8, the basil leaves in #9 and the parsley in #10 and the optional ground meat in #11.
  5. Bake in the 400 F oven with a foil covering for 20 to 30 minutes till hot and bubbling.
  6. Now’s the time to top with the cheese and bake without the foil for another 10 minutes—or at least till the cheese is melted. I actually turned on the broiler for several minutes to get it browned.
  7. Alternative method of serving: If you didn’t add the meat and maybe want to add eggs to this dish, then before you add the cheese, make four indentations in your veggies, break in an egg and layer the cheese over all. Bake uncovered until the eggs are set and the cheese is melted—8-10 minutes.
  8. Another alternative for this dish: If you did use the meat and you’ve layered the cheese, and cooked it that way but still want an egg on top—fry the egg in a separate pan and when you serve the Ratatouille, place the egg on top. Plenty of protein here and it really is good. Remember, you can serve the left over Ratatouille (if you have any) for breakfast topped with an egg.

Ten Wonderful Recipe Ideas for ALLLLL of that Zucchini in Your Yard

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10 ideas for eating all that zucchini in your garden

1 Pasta: Grab yourself one of those veggie spiral cutting gizmos, which let you render produce into pasta-like ribbons. Zucchini does particularly well. Toss the zucchini spirals in a hot skillet with a splash of oil for a minute or two, then dress with sauce and cheese as you would pasta. Or boil up real pasta, then add the zucchini for the last minute. Drain and dress.

2 Dip: Slice a zucchini in half and toss it on a medium hot grill. Cook until lightly browned and tender, then pop it into a food processor. Add tahini, garlic, salt, pepper and a splash of lemon juice, then process until very smooth. Use as a dip for vegetables and chips, or as a sandwich spread.

3 Salsa: Dice and toss together 1 medium zucchini, 1 large tomatillo and 1/2 red or orange bell pepper. Add 1 tablespoon balsamic vinegar, a pinch of red pepper flakes, 1 tablespoon chopped pickled jalapenos and a splash of hot sauce. Season with salt and pepper.

4 Fries: Cut the zucchini into 1/2-inch-thick sticks, then toss them first in a beaten egg, then in seasoned bread crumbs. Arrange in a single layer on a baking sheet, then bake until crisp outside and just tender inside. As soon as they come out of the oven, sprinkle them with grated Parmesan cheese.

5 Boats: Slice a zucchini in half, then use a melon baller to scoop out the insides of each half. Mix together loose sausage meat, grated cheese and chopped sun-dried tomatoes. Pack the mixture into the hollowed out zucchini halves, then bake or grill (over low heat) until cooked through.

6 Frittata: Use a mandoline or food processor to slice the zucchini as thinly as possible. Whisk 6 or so eggs, then pour them into an oiled pan and cook over medium-high until the bottom is just set. Scatter the zucchini slices evenly over the top of the egg, then crumble feta over it. Broil until lightly browned and the center is set.

7 Grain salad: Toss finely diced raw zucchini with cooked and cooled farro or barley, halved cherry tomatoes, diced red onion and crumbled soft goat cheese. Dress with lemon juice, olive oil, salt and pepper.

8 Tart: Use a mandoline or food processor to slice the zucchini as thinly as possible. Unfold a sheet of puff pastry (thawed according to package directions). Run a paring knife along the outside of the pastry about 1 inch from the edge and cutting only halfway down. Arrange the zucchini slices in the center, then sprinkle with grated Parmesan. Bake at 400 F until puffed and lightly browned.

9 Chips: Use a mandoline or food processor to slice the zucchini as thinly as possible. Arrange the slices on a baking sheet, mist with cooking spray, then season with herbs, spices, salt and pepper, whatever you like. Bake at 375 F until the chips are nicely browned.

10 Casserole: Cut a whole mess of zucchini into 1/2-inch rounds. Arrange several layers of them in an oiled casserole dish. Top them with a bit of marinara and some ricotta cheese. Repeat this layering until you fill the casserole dish about three-quarters of the way. Bake at 350 F until tender, lightly browned and bubbling at the edges.

Collards (or other dark greens such as kale or chard) With Onion, Garlic and Tomatoes

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Now honestly, isn’t this a picture for an artist to paint?

Collards (or other dark greens such as kale or chard) With Onion, Garlic and Tomatoes

Serves 1-2 (I can easily eat it all in one sitting)

Our grocery stores in town have almost gotten to the point that when I look at their produce, I think that I’m back in California—the salad bowl of the world. Everything looks so delicious and I do love my veggies. So, when I see those huge big collard leaves in a large bunch for really such an economical price, I cannot resist. It used to be that the rule was boil these dark leaved things like mad—long and hard. Well, of course very few people liked them. There was no taste left. So, here’s the way I cook them: easy and fast which results in a very healthy and delicately tasting treat. This is a colorful vegetable presentation that can compliment most any meal.

 

Ingredients:

  1. 1 Large bunch of Collards(or kale or chard) well cleaned and rough chopped even the stems except maybe for the very,very tough ends of the stems
  2. 1 onion-rough chopped
  3. 1-2 garlic cloves-rough chopped
  4. 1-2 fresh tomatoes—I’ve been using Roma’s lately- quartered
  5. 1/4 C. olive oil
  6. S&P to taste
  7. Optional: fresh sliced mushrooms that have been already sautéed in either olive oil or butter and kept warm to place on top of your veggies
  8. Some freshly shaved or grated Parmesan

 

Directions:

  1. In a large skillet heat the olive oil.
  2. When the oil is heated, place the onion and garlic cloves in the oil for just a minute or two and then add the greens. Stir them well and place a cover on the skillet.
  3. Cook the mixture about 5 minutes—stirring every now and then. It should be just a bit under done but if not cook a bit longer —-but not too long. Keep tasting and S&P now to your taste.
  4. Add the tomatoes, cover and cook about 1-2 minutes longer. You want them to just be warm.
  5. To serve, either top with your prepared mushrooms and Parmesan or with just the Parmesan.
  6. Enjoy———

 

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

 

Be sure to take a minute to visit Margot’s blog http://blog.tempinnkeeper.com for over 200 more simple and delicious recipes. You also can call Margot for personal cooking help or hosting for small B&B kinds of food gatherings. Margot’s phone number is: 208-721-3551. Friend Margot on Facebook and also find her on Linkedin,Twitter,Pinterest and other social sites.

 

Pork Tenderloin, Margot’s Easy Way

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Pork Tenderloin Margot’s Easy Way

Serves 6

 

This is a fun and easy dish to prepare: fun because I decided to do some colorful accompaniments for my presentation and certainly easy because there was so little prep work. But best of all, the roast was even better the next day— sliced and served cold. So I am thinking that this might be a good dish to make the day before and then slice and serve it at a picnic or for a cold buffet for your family or guests. Even the veggies were delicious cold. Think ahead to our wonderful SVSS picnics and other summer events as well.

 

Ingredients:

  1. One 2 lb. pork tenderloin
  2. 2 C. Italian seasoned bread crumbs
  3. 1/2 C. olive oil or more if you need it
  4. Some mini sized mixed bell peppers
  5. Some whole mushrooms
  6. Use your imagination for more veggies
  7. Parsley and some large leaves of some sort of lettuce for décor

 

Directions:

  1. Preheat oven to 425 degrees
  2. Place the pork roast on an aluminum foil covered baking sheet that has some sides to it. (You don’t have to use aluminum foil but I find it easy with which to wrap the roast for later refrigerator storage and also for the cleaning of the baking sheet.)
  3. In a bowl, mix the bread crumbs and olive oil so that he makes a nice consistency to pat all over the roast and so that it sticks to it.
  4. Bake the roast for at least 35-45 minutes or until there is no rare pink showing when you poke it a bit or/and if a meat thermometer reads 165 degrees. Frankly, a little pink does not scare me in this day and age.
  5. Let the roast rest for at least 10 minutes and then slice it into 1/2 inch slices if you wish to serve it the same day. If you are planning on serving it the next day, wrap it in the foil and slice it then.
  6. For the veggies (mushrooms and mini peppers)—you can roast them along with the roast or if you wish, sauté them in some olive oil in a frying pan; then surround the roast on a platter (lately I favor white dishes) with your colorful veggies. By the way, with the peppers, I actually left them whole—stem, seeds and all. Roasted they were delicious and it was fun to pick up the pepper and discard the stem (not for the feint of heart I guess—) As well as I mentioned previously, this is a dish that is almost more excellent the next day—served cold.
  7. Please see my blog for multiple vegetable oven roasting directions: http://blog.tempinnkeeper.com P.S. I like my roasted veggies to have a little “burnt” character to them–but you don’t have to do this.