Beeet and Goat Cheese Gratin

Beet & Goat Cheese Gratin

(junquegirl, from Mark Bittman)

1 Tbs. butter or olive oil

5 cups of sliced, roasted beets (roast in a tinfoil packet in the oven, can be done ahead of time)

salt & pepper

1 cup crumbled goat cheese

1/4 cup bread crumbs

1/4 cup fresh thyme leaves (or significantly less dried)

Preheat broiler and put rack about four inches from heat source. Use butter or oil to grease a shallow medium baking pan or gratin dish.

Lay beets in the baking dish , sprinkle with salt & pepper and most of the thyme, cover with cheese and sprinkle on the bread crumbs. Broil for 3 to 5 minutes, until cheese is melted and bread crumbs are crisp. Add more pepper to taste and garnish with remaining thyme.

[note: I usually use about half the amount of cheese called for because my huband has some lactose intolerance, and it's still quite good! For company, I'd use the whole amount and I might even make it the filling for a savory tart or galette - that would look spectacular, especially if I used red and golden beets and alternated them in the dish.]

Indian-Style Potatoes and Spinach

Indian-Style Potatoes and Spinach (JunqueGirl)

(source: Vegandad.com, who adapted it from Best Ever Curry Cookbook)

- 2 tbsp oil

- 1 tsp mustard seeds

- 1 large onion, halved and sliced

- 2 cloves of garlic, chopped

- 1" piece of ginger, minced

- 4 large Yukon gold potatoes, cubed

- 1/2 cup water (more if needed)

- 1 tsp chili powder

- salt to taste

- 2 handfuls baby spinach

1. Heat oil over medium heat. Add mustard seeds and fry until they begin to pop and splutter. Add onion, garlic and ginger and fry for 5-7 mins, until translucent.

2. Add potatoes, water, chili powder, and salt and mix well. Add a little more water, if needed, to make a nice sauce. Reduce heat, cover, and cook for 12-15 mins, or until potatoes are cooked. Stir occasionally.

3. When potatoes are cooked, add spinach to the pan. Cover and cook for a few mins until spinach wilts but is still a nice vibrant green.

Quinoa Summer Salad

Quinoa Summer Salad
~rls2007~

1 cup pre washed qunoa
2 cups chicken broth
2 cloves crushed garlic

2 tablespoons fresh squeezed lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons red or white wine vinegar
3 cloves crushed garlic
1/2 teaspoon onion powder
salt and pepper to taste

1/2 cup diced zuchinni
1/2 cup diced summer squash
1/2 cup shredded carrots
1/2 cup diced cucumber
1/2 cup diced yellow bell pepper
1/4 cup diced red onion
1-2 cups halved grape tomatoes
1-2 cups halved fresh mozzarella balls or 1 cup diced provolone cheese

Directions:

1.  Add quinoa, chicken broth and garlic to a pot and bring to a boil.  Cover and simmer 10-15 minutes until liquid is absorbed and quinoa is fluffy.  Set aside to cool.  Once cool, place in a container in the fridge until cold.

2.  Whisk together lemon juice, oil, vinegar and seasonings until combined.  Set aside.

3.  Chop all veggies and cheese and add to large bowl.

4.  Add quinoa to veggies and pour dressing over.  Toss until well combined.  Adjust seasonings as desired.

Purslane and Egg Tacos

Purslane & Egg Tacos – Tacos de Verdolagas y Huevos

Serves 2 to 4

The reciepe serves two people abundantly; four people if you are also serving other side dishes like potatoes and beans. For added measure for four, add a few more eggs and purslane.

Ingredients:

3 eggs, beaten

2 tablespoons oil – canola or olive oil

1/2 onion

2 cups purslane, large stems removed, 1 ½ inch pieces

1/2 large fresh tomato, diced

1 chile – jalapeno, serrano or roasted green chile, diced

1 – 2 cloves garlic, minced

Salt

Pepper

Fresh corn tortillas

Queso Fresco

Salsa

Method:

1. Beat eggs with whisk or fork. Season with salt and pepper. Set aside.
2. Heat large skillet on medium-high heat, add oil. Sauté onion for 1 to 2 minutes until it starts to become translucent. Add purslane; stir to cook for another 2 minutes. Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato. Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs. Scramble the eggs for another few minutes and mix the eggs and purslane together. Season with salt and pepper.
3. Serve warm with corn tortillas and topped with queso fresco and salsa (preferably green).

Raw Purslane Salad

Raw Purslane Salad

Serves 6

This salad is not strict on measurements and is meant to inspire you to make it your own. I prefer a ratio of more purslane to other vegetables.

Prepping purslane: Immediately after harvesting, cut off roots and discard thick and large stems. If you choose to use the stems, make certain to cut into bite size pieces. Place in a colander and wash the purslane numerous times to remove dirt: set the colander in a large deep bowl and fill with water, swishing the purslane by hand – the sediment will fall to the bottom bowl. Throw off water. Repeat 2 to 3 times until cleaned. Drain and allow purslane to dry off.

Ingredients

5 cups purslane, cut into 2 inch pieces

1 red bell pepper, sliced

1/4 small red Onion, sliced thin

1 – 2 tomato, sliced large chunks

5 – 8 radishes, halved and sliced thin

1/4 cup vinaigrette salad dressing

1 clove garlic, minced

Salt

Pepper

Method

Prepare and cut vegetables. Add to large bowl. Add salad dressing, season with salt and pepper. Mix well. Allow to sit for at least 30 minutes if time allows.  Serve cold or at room temperature.

Variation

Veggies:  Avocado, potatoes, cucumbers, jicama

Dressing:  Create your own or use your favorite bottled dressing

Roasted Potatoes, Chicken Sausage and Peppers

Roasted Potatoes, Chicken Sausage and Peppers
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th • Old Points: 7 pts • Points+: 8 pts
Calories: 324.7 • Fat: 11.4 g • Protein: 22.6 g • Carb:32.9 g • Fiber: 4 g • Sugar: 1.8
Sodium: 586.8 mg (without salt)

Ingredients:

• 1.5 lb (about 3 large) potatoes, russet or new
• 1 medium onion, peeled and quartered, layers separated
• 2 red bell peppers, seeds removed and cut into 1 inch pieces
• 2 tsp extra virgin olive oil
• kosher salt and fresh cracked pepper to taste
• 1 tsp chopped rosemary (fresh or dry)
• 1/2 tsp garlic powder
• olive oil spray (I use my Misto)
• 1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices

Directions:

Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.

Preheat oven to 375°. Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.

In a large bowl,

combine

potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder.

Mix

well to be sure everything is coated with oil and seasoned evenly.

Pour

onto the prepared baking sheet and

place

in the center of the oven;

bake

for 15 minutes.

Use a spoon to

toss

so nothing sticks or burns.

Add

the sausage to the baking sheet with the potatoes and vegetables and

bake

, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through. Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

I love it bc you can really do anything you want to it. I usually add a ton of red and orange peppers, onions, mushrooms and tonight I will be adding zuchinni from the garden.

Cheesy Zucchini Rice

Cheesy Zucchini Rice

Via bunsinmyoven.com (and Pinterest)

Ingredients

• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 2 tablespoons butter
• 1 medium or 2 small zucchini, grated (I used my food processor but a cheese grater would work well, too)
• 1 cup shredded sharp cheddar
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• splash of milk, as needed

Instructions

1. Heat the olive oil in a medium sauce pan over medium heat.
2. Add the rice and stir to coat. Toast the rice, stirring often, just until it starts to turn golden.
3. Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
4. Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
5. Remove from the heat and add the butter, grated zucchini, cheddar, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.
6. Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.