Best Beet Salad

I love beets and I have loved them for a really long time. There is something about their abilities to taste wild and earthy while being versatile enough to handle all of the cooking methods like pickling, boiling, roasting, sautéing, or raw that really draws me in!

In fact, my most favorite kind of hummus is HUMM! Roasted Beet hummus (which you should try if you like beets too). I was eating this hummus while creating the Best Beet Salad recipe. 

Its a BEET you should seriously try because IT'S A HIT. (I couldn't help myself.)

Best Beet Salad

1/2 cup of brown rice

1 1/4 cup veggie broth

4 medium sized beets, cut in to half inch chunks

1/2 tsp Monteal steak seasoning

1/2 cup cherry tomatoes, halved

3/4 cup diced cheese, like fontanella

Dressing:

2 tbsp minced, fresh dill

1 tsp whole grain mustard

juice of 1/2 lemon

4 tbsp olive oil

Salt & pepper to taste

Preheat the oven to 400 degrees.
Start the rice by lightly toasting the rice in 1 tbsp olive oil, in a small sauce pan. Add the veggie broth, turn the burner to medium low, and cover with a lid. Follow package directions, but mine cooked about 30 minutes. Set aside to cool slightly.

Spray a cookie sheet with cooking spray and toss on the beets. Lightly spray them with cooking spray as well and sprinkle with the Montreal steak seasoning. Bake for 30 minutes. Set aside to cool slightly.

Mix the dill, mustard, lemon, 3 tbsp olive oil, and salt & pepper to taste.

Add the tomatoes, warm rice, warm beets, and cheese chunks to the dressing and toss together.

Serve warm or cold! So yummy!

xoxo Sam

Side Stuffed Peppers

I love going to Mexican restaurants. They have some of my favorite things- fresh salsa, tortilla chips, melty cheese, and margaritas. YUM!

I currently live in a part of the city with no Mexican restaurants nearby, so unless I want to have some margs and stumble back to my house on public transit, I have to make Mexican food at home. 

One of my favorite side kicks to a taco or burrito is refried beans with melty cheese on top! So in the spirit of light but hardy wintertime foods, Side Stuffed Peppers were born.

Side Stuffed Peppers

1/2 cup brown rice
1 1/4 cup veggie broth
3 medium sized green peppers, cut in half, seeds/ stems removed
1 small onion, diced
2 garlic cloves, minced
1 tbsp taco seasoning
1/2 tsp smoked paprika
1 can vegetarian refried beans
3 slices of cheese (like provolone or cheddar)
2 tbsp olive oil, divided
salt

Preheat the oven to 375 degrees.
Start the rice by lightly toasting the rice in 1 tbsp olive oil, in a small sauce pan. Add the veggie broth, turn the burner to medium low, and cover with a lid. Follow package directions, but mine cooked about 30 minutes.
Spray a 13x9 baking dish with cooking spray and arrange the 6 pepper halves inside. Lightly spray them with cooking spray as well and sprinkle with a pinch of salt. Bake for 20 minutes.
In another small sauce pan, soften the onion and garlic with 1 tbsp olive oil. Add the taco seasoning, smoked paprika, and refried beans. Stir until warmed through.
Remove the pepper halves from the oven. Add about 1 tbsp of cooked rice to the bottom of each pepper. Add about 1.5 tbsp of refried beans on top of the rice. Top with 1/2 slice of cheese.
Bake for 5 more minutes. Then place under the broiler until the cheese is bubbly.
Serve with your favorite taco toppings, like chopped tomatoes and guacamole. (I bought guacamole instead of making it because I didn't feel like making it- thanks Whole Foods.)

xoxo Sam

Apple Walnut Custards

Happy New Year, friends!!

If you know me, you know that I always have a random apple hanging around, slowly dying on my food shelf. So I wanted to make something that wouldn't scare away the New Year's Resolutioners and wouldn't turn away the peeps out there that also just don't give AF.

Here's a sweet thing that isn't really a sweet thing, its kind of just a lovely custard surprise.

Apple Walnut Custards

3.5 very ripe bananas
4 large eggs
1 tsp vanilla
1/2 tsp cinnamon + extra to sprinkle
1 tbsp ground flax
1 large apple, washed well and diced small, microwaved for 1 minute
1 cup walnuts, chopped

Preheat oven to 375 degrees. Spray 12 muffin cups well.
In a blender, mix the bananas, eggs, vanilla, cinnamon, and ground flax until smooth.
Evenly distribute the diced apple and walnuts in each muffin cup. Sprinkle with a small amount of cinnamon. Evenly distribute the banana egg batter into each cup.
Bake for 14-16 minutes until the centers don't jiggle. Serve warm or cold!

For the original recipe check out Valerie Bertinelli.

xoxo Sam

Fruit Goo

I love fruity yogurt in individual-sized cups, but the amount of sugar in those little guys is just too much for me!

In order to be less wasteful and to eat less sugar, Fruit Goo to the Rescue! It honestly couldn't be simpler to make and you won't believe how yummy breakfast can be with less sugar!

Fruit Goo

3 cups frozen berries

1 tbsp honey

1 tbsp chia seeds

big tub of plain yogurt (Greek or regular)

In a microwave safe bowl, defrost the berries in the microwave for 2 minutes. 

Stir the berries and start to squish them with a fork.

Microwave for 2 more minutes.

Squish the berries with a fork until they are a pulpy texture. Stir in the honey and chia seeds.

Using a tupperware, layer the yogurt and fruit goo in your desired ratio. I do 1 tbsp fruit goo, 2 heaping tbsp Greek yogurt until my container is full. 

I take my fruity yogurt to work with a big container of granola and make a little parfait in a coffee mug or a bowl!

It makes my morning so much better, so pick a fruit you like and try it too!

xoxo Sam

Orange Pom Muffins

As I've mentioned before, I receive a random bunch of fruits and veggies in a box each week.

Last week, I had an orange and a pomegranate and I didn't want to just eat them with yogurt! So naturally, my dear mother suggested that I make muffins with them! (She's a smart cookie.)

Orange Pom Muffins

1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp turmeric (or pumpkin pie spice or ground ginger)
1/2 cup sugar
zest from 1 orange
2 flax eggs (or 2 real ones)
1 tbsp chia seeds
2/3 cup soy milk
2 tbsp oil
1/4 cup orange juice pulp (I just peeled the orange, took out the seeds, and blended until smooth in the blender.)
1/3 cup pomegranate seeds
1/3 cup oats
+ pomegranate seeds to sprinkle on top

Preheat oven to 350 degrees. Prepare your flax eggs in a medium sized bowl + the chia seeds.
Sift the flour, baking powder, baking soda, cinnamon, turmeric, and sugar into a large bowl. Add the orange zest and stir.
Add the soy milk, oil, orange pulp to the flax/ chia eggs.
Add the wet guys to the dry guys and stir until combined. Gently fold in the pomegranate seeds and oats.
Spray muffin pans with non-stick spray and spoon the batter into the cups about halfway. Sprinkle 5-6  pomegranate seeds in top of each muffin.
Bake for 20 minutes until a toothpick in the center comes out clean.
Serve warm or room temp with a smear of butter and a drizzle of honey.

Yay muffins!

To get the original version, check out Food.com!
xoxo Sam

Pizza Zoodle Soup

Yes, you can have pizza in your soup and eat it too.

No bread was used in the making of this recipe. (I know all of the people scared of bread will be so happy, but I was not making this for them.)

After making about 145+ pizza boats over the past few years, it was time to reintroduce the same ingredients in a way that is equally as comforting and palatable.

Pizza Zoodle Soup

1 tbsp olive oil
2 cloves garlic, minced
1 small onion, chopped finely
22ish slices pepperoni, chopped finely
1/2 red pepper, chopped finely
1 pint cherry tomatoes, blended in the blender or food processor
1/2 cup wine (optional)
1 can diced tomatoes (I use the garlic & basil flavor)
4+ cups water
1 can white beans, drained and rinsed
1 cup frozen greens (I used dandelion)
1 large zucchini or summer squash, shaved into noodles
salt & pepper & Italian seasoning

In your favorite soup pot, warm the olive oil, garlic, and onions for a minute. Then add the pepperoni. Sauté until the fat is rendered. Then add the red pepper and cook for 2 more minutes.
Add the cherry tomato puree, and cook for about 5 minutes until some of the water has evaporated.
Add the wine, canned tomatoes, and 4 cups of water. Bring to a simmer.
Add the zucchini noodles, beans, and greens. (If the noodles are not submerged, add more water.) Adjust seasonings to taste.
Simmer until the noodles are just tender, about 5-7 minutes.
Serve with a nice sprinkle of cheese!

YUM! Let me know if you give it a try!

xoxo Sam

Irene's Polenta

There will always be certain people that I associate with certain foods.

Mom- grilled cheese with pickles
Grandma- home made tomato sauce
Aunt Marsha- brick cheese toast
(Wow, we really are an Italian-y family!)

But the person who started my love for polenta is my great Aunt Irene. Our side of the family didn't make it, so I tried it once at her house. I LOVED IT. Each time after, she would save a piece of her polenta just for me! Ever since, I've made a dish inspired by hers, usually when its freezing outside, but with her recent passing, I couldn't help but make it in her honor.

To the woman who showed me so much love and a serious appreciation for polenta- to Aunt Irene! <3

Irene's Polenta

olive oil
3 cloves garlic, minced
1 onion, chopped
2 bell peppers, chopped
1 box mushrooms, cut the same size at the peppers/ onions
1/2 lb. sausage (meaty or not)
1 jar tomato sauce
1/2 cup wine (totally optional)
seasonings to taste (like Italian seasoning, salt & pepper)
polenta (I buy Quaker cornmeal and follow the package directions for corn meal mush)

In your favorite deep skillet, sauté the onions and garlic in a little oil for a minute. Add the peppers and cook a few more minutes. Pour the peppers and onions into a bowl and set aside.
Add a little more oil to the pan. Sauté the mushrooms until golden brown. Add to the peppers and onions.
Crumble the sausage into the pan and cook it through. Break up the sausage lumps with a spoon while cooking.
Add the tomato sauce, peppers, onions, and mushrooms. Gently scrape the bottom of the pan to loosen all of the goodness into the sauce. Add the wine. Adjust seasonings as needed.
Turn the burner to medium low and let the sauce simmer for 20-25 minutes. Stir to make sure it doesn't stick to the bottom. (Make the polenta during this time. Follow the package directions and it will turn out perfectly! Stir through a pat of butter at the end.)
Serve the polenta in a pasta bowl topped with the thick, hearty sauce. A good sprinkle of cheese on top is a must! (Or a slice of provolone and then stuck under the broiler.)

Aunt Irene's version used super hard to find wild mushrooms and a homemade tomato sauce, so this isn't her exact recipe. But its a pretty good improvised version, and since that it what we are all about here at The What's On Hand Woman, I call it a win. Woo!

xoxo Sam