Roasted Beets with White and Sweet Potatoes

Roasting brings out the sweetness in the beets and sweet potatoes. Some people who don't usually like them just might change their minds. (You know who you are)

1 small sweet potato
3 medium white potatoes
1 medium beet
2 tbsps olive oil
a dash or two of balsamic vinegar
paprika
onion powder
salt
parsley

Wash and peel the veggies, leave the skin on if you're using new potatoes. Cut the sweet potatoes and beets in about 1 inch pieces. Cut the white potatoes a little bigger as they will cook faster.
Toss the potatoes in a bag along with the olive oil and balsamic. Add paprika, onion powder and salt to taste.

Spread out on a lined baking sheet and bake at 400 F for 45 minutes.

Serve sprinkled with a little parsley.

Garlic and Parmesan Green Beans

Got a nice haul of green beans from the garden this week.
Here's a recipe that'll have them wanting to eat more veggies!
Because anything with garlic and parmesan, am I right?

8 oz fresh green beans
2 tsp minced garlic
1 egg
2 tbsps olive oil
1/2 tsp onion powder
1/4 cup parmesan cheese

Trim beans and slice any that are a little bigger than the others. Mix together garlic, egg, olive oil and onion powder. Pour into a saved wax cereal bag (or plastic bag) and toss in the green beans.

Roll around to coat then distribute evenly onto a parchment lined baking sheet.
Sprinkle the parmesan on top.

Bake in a 425°F oven for 12-15 minutes. Yum!

Adapted from
http://www.sugarfreemom.com/recipes/oven-fried-garlic-parmesan-green-beans

BBQ'd Onions with Honey

Onions done on the barbecue this way are great as a side to steak or pork.
And are equally good on top of a juicy burger.

For each individual onion you'll need these ingredients. There are no measurements, it's just a matter of taste.

A drizzle each of olive oil, balsamic vinegar and honey.
And a sprinkle of oregano, salt and pepper.

Peel the onion and cut 1 inch off the top.
Cut into 8 wedges to within 1/2 inch of root end. Gently pull wedges apart.
Take a piece of foil and brush some oil on it.  Sit your onion in the middle and drizzle the oil and balsamic on brushing into the wedges as much as possible. Next give it a little honey and sprinkle on the oregano, salt and pepper.

Gather up the sides of the foil and twist to secure.
Barbecue for 50-60 minutes depending on the size of your onion.

Israeli Couscous Salad

This is the first time I ever used Israeli, or pearl couscous.
Generally we think of couscous as the light fluffy Lebanese variety, but I like this one. After 8 minutes of cooking it still had a little bite, like any other al dente pasta. Yep, it's pasta!

2/3 cup chicken broth
1/2 cup Israeli couscous
1 cup shredded zucchini, yellow or green with peel on
kernels from 2 cobs of corn (approx 1  1/2 cups)
1/4 cup red pepper, chopped
1/2 cup black beans
1/2 cup shredded Monterey Jack cheese

Dressing:
1/4 cup olive oil
1 tbsp fresh chopped parsley
1 tbsp fresh chopped mint (optional)
1 tbsp lemon juice
salt and pepper to taste

Bring the chicken broth to a boil in a saucepan then add the couscous.  Simmer 8 - 10 minutes. Remove from heat and add the shredded zucchini. Isn't the texture great?

Once cooled, stir in the corn, red pepper and black beans.

Mix the dressing ingredients and toss together with the couscous and vegetables. Serve on a bed of lettuce and top with shredded cheese.

Beef Goulash

2 tbsps olive oil
1 onion, sliced

1 tbsp sweet paprika
1/2 tsp salt
1/4 tsp pepper
1 lb beef bourguignon, cubed
1 tbsp olive oil

2 tbsps tomato paste
1/3 cup water
1 clove garlic, minced
1/4 tsp salt
1 bay leaf
1 tbsp balsamic vinegar

Heat a large skillet with 2 tbsps olive oil.  Add the onion slices and cook until they start to soften. Remove to a plate.

In a bag (I like to use saved wax cereal bags) toss the beef in the paprika, salt and pepper to coat.

Add 1 tbsp olive oil to the skillet and brown beef on all sides. Return the onions to the pan.

Mix tomato paste, water, garlic, salt and balsamic and stir into the beef and onions.  Add the bay leaf.

Heat to a boil then reduce, cover and simmer on low for
1  1/2  -  2 hours, stirring occasionally. Remove bay leaf.

And if you're interested, here's the link to that Veggie Salad Stack you see in the background.
http://hotandcoldrunningmom.blogspot.ca/2015/08/veggie-salad-stack-with-strawberry.html

Veggie Salad Stack with Strawberry Balsamic Reduction

Elegant but easy.  You can cook the veggies ahead of time and even assemble the stack a good hour before serving. Just wait until you are about to bring it to the table before adding the balsamic reduction.

1 beet, sliced 1/2 inch thick
2 tbsps olive oil
1/4 tsp salt
1/4 tsp pepper

zucchini slices, 1/2 inch thick
1 tbsp olive oil
1/4 tsp pepper
1/4 tsp garlic powder
sprinkle parmesan cheese

tomato, sliced 1/2 inch thick
few slices goat cheese
nasturtium flowers and leaves to garnish

Strawberry balsamic reduction:

1/4 cup balsamic vinegar
1 tbsp honey
1/4 tsp dijon
1/2 cup chopped strawberries
pinch dried thyme

Toss beet slices in olive oil, salt and pepper and place on lined baking sheet. Toss the zucchini slices with olive oil, pepper and garlic powder and place alongside the beets.

Bake at 400F for 20 minutes, flipping after 10 minutes. When you flip the zucchini sprinkle on the parmesan.

Remove from oven and chill both the beet and zucchini slices.

For the balsamic reduction:
Add the balsamic, honey and dijon to a saucepan, bring to boil then reduce and simmer about 10 minutes or until it coats a spoon.
Remove from heat and stir in the strawberries and thyme.

Assembly:

Put a fresh slice of tomato on the plate followed by a few slices of goat cheese. Add the chilled beet and more cheese followed by the parmesan topped zucchini slice. Drizzle the strawberry balsamic reduction...

and garnish with nasturtium.

Hope you like this one.  It was a lot of fun to make!

Mocha Ice Cream in Sprinkle Cones

Always keep some bananas in the freezer and ready for anything.

2-3 bananas (2 cups of frozen chunks)
1/4 cup vanilla yogurt
1/4 + 1/8 cup strong brewed coffee
3 tbsps brown sugar
1 tbsp cocoa
3 tbsps mini chocolate chips (or regular chips chopped)
1 tsp instant coffee granules

ice cream cones
chocolate chips
sprinkles

Process the frozen bananas, yogurt, brewed coffee, brown sugar and cocoa.

It goes from   this...................................to this................in no time.
Fold in the 3 tbsps chocolate chips and the coffee granules.
Freeze 3 hours in a container.

While you're waiting for your ice cream to freeze melt some chocolate chips.  Dip the cones in, then roll them around in the sprinkles. Stand to set.

And wait patiently for the ice cream to freeze!

Once set you can ziplock any leftover cones.