Kristen's Recipes

2 bunches beets w/greens (about 2 pounds), trimmed, greens reserved, and beets scrubbed

Sea salt or kosher salt

8 oz whole wheat penne

1/4 C. extra virgin olive oil

4 garlic cloves, thinly sliced

1 T. chopped fresh tarragon

1/4-1/2 tsp. red pepper flakes

4 oz fresh goat cheese, crumbled (about 1/2 C.)

1/4 C. heavy cream or creme fraiche

Freshly ground black pepper

3/4 C. walnuts, toasted and coarsley chopped

 

Preheat oven to 400 degrees, wrap beets in foil and place on baking sheet, roast until they can be pierced easily with the tip of a knife, about 45 minutes. Wash and drain the beet greens, cut into 1/2 inch wide ribbons and set aside. Unwrap the beets, transfer to a colander, and cool under cold water. Slip off skins and discard. Trim ends off the beets, and slice 1/2 inch thick. Stack sliced and cut into 1/2 inch wide sticks. Bring pot of salted water to a boil. Add penne and cook until al dente, about 8 min. In a large skillet, (I recommend a dutch oven size!) heat oil over medium heat until it shimmers, Add garlic, tarragon, and pepper flakes, cook stirring until garlic is lightly colored, 1-2 min. Add beets and greens, cook, stirring, until greens have wilted, 1-2 min. Drain pasta, add to pan. Stir in goat cheese and cream and bring to a simmer. Season with salt and pepper.  Serve immediately sprinkled w/ walnuts.

 

1 small cauliflower, thinly sliced

21/2 C. water

Pinch of sea salt

¼ C. fresh parsley, chopped

Wash the millet and drain well. Add a pinch of salt to the water and bring to the boil. Thinly slice the cauliflower, and then add to the water along with the millet. Bring to the boil and then reduce heat and simmer for 20 minutes. Remove from the heat and mash well with a potato masher. Fold parsley in just before serving.

Yield:

Calories:

Fat:

Fiber:

1 tsp. paprika

1 package (17.3 oz.) frozen puff pastry, thawed

1 egg, slightly beaten

Heat oven to 425ºF. Cover 2 cookie sheets with cooking parchment paper or heavy brown paper.    Mix cheese and paprika. Roll 1 sheet of pastry into 12×10 inch rectangle on lightly floured surface with floured cloth-covered rolling pin.    Brush egg over pastry. Sprinkle with 3 T. of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat brushing with egg and sprinkling with cheese mixture.    Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite directions to twist. Place twists on cookie sheet.     Bake 7 to 8 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack. Repeat with remaining sheet of pastry, egg and cheese mixture. Serve warm or cool.

Yield:

Calories:

Fat:

Fiber:

Preheat broiler. Stir olives, cheese mayonnaise and onions in small bowl to blend. Season with salt and pepper. Mound 1 tsp. olive mixture on each bread slice. Arrange on baking sheet. Broil until topping is heated through and begins to brown, about 2 minutes. Serve hot.

1 vegetable stock cube

2 carrots

1 onion

½ C. fresh peas

Add one C. of brown rice to 2 C. of boiling water. Add the stock cube. Simmer for 20 minutes until the rice is tender and almost all of the water has been absorbed but not totally absorbed. Take off the heat and let sit for 10 minutes, when it will be ready to serve. Toss in the peas at the last moment.

Yield:

Calories:

Fat:

Fiber:

Zest of 1/2 lime

2 tsp. vegetable oil

1 tsp. coarse salt

8 oz. asparagus, sliced 1/4-inch thick on the bias

Place couscous, lime zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.    Bring 2 C. water to a boil. Add salt and asparagus; cook for 2 minutes. Pour over couscous, and cover tightly with plastic wrap. Let stand for 5 minutes. Uncover, and fluff couscous with a fork.

Yield:

Calories:

Fat:

Fiber:

2 onions, sliced

2 T. olive oil

1/3 C. vegetable broth

1 tsp. oregano

3 garlic cloves, minced or grated

2 lemons, zested & juiced

Dried Parsley

Sea salt & pepper

Paprika powder

Preheat oven to 400 degrees. Place the cut up potatoes and onions in a 9 x 13-inch baking dish.  Set aside while you make the lemon dressing. In a medium bowl, combine lemon juice, zest, broth, oregano, garlic, and a little salt and pepper. Whisk in olive oil, in a slow steady stream. Pour the dressing over the potatoes and onions and give everything a good toss. Sprinkle with additional salt (for crunch), paprika (for color), and parsley (for presentation), and put into your preheated oven. Bake for 30 minutes, give the potatoes a toss, then bake for an additional 45-50 minutes, tossing every 20 minutes or so.

Yield:

Calories:

Fat:

Fiber:

1 C. all-purpose flour

1 1/4 C. milk

3 eggs, beaten

2 tsp. chopped fresh thyme leaves

1/4 C. reserved pan fat from Roast Beef

Cook’s note: olive oil can replace cooking fat if none is available. Sift the salt and the flour into a large bowl. Add half the milk and all the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the thyme. Cover; let batter sit at room temperature, for at least 30 minutes, ideally 45 minutes. Heat oven to 450 degrees F. Divide the rendered beef fat or oil, 1/4 C. total, between a 12-C. nonstick muffin tin or 12-hole Yorkshire pudding tray. Heat in oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any fat drippings – this will help prevent any oven fires! Uncover batter and whisk one more time. Pour batter into each C., about 3/4 full and immediately place back into the oven. The batter will sizzle when being poured into the hot fat. Bake in the oven for approximately 20 minutes or until risen and golden brown in color. Turn oven off and leave puddings in the oven for just 5 more minutes to help set. Remove puddings and serve while hot and puffed.

*I LOVE THESE*

Yield:

Calories:

Fat:

Fiber:

8 slices bacon

5 large green onions, finely chopped

3 lbs. russet potatoes, peeled and cubed

1/2 cup sour cream

1/4 cup butter

1/3-1/2 cup milk (to desired consistency)

2 cups (about 8 oz.) smoked gouda, grated

Salt and freshly ground black pepper, to taste

Butter a 9×13 baking dish. Cook bacon until browned and crisp. Transfer to paper towels to drain. Chop bacon. Place in a medium bowl and add green onions; toss to combine. Place potatoes in a large pot and add enough water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until tender, 15-20 minutes. Drain. Add the sour cream, butter, and milk to the pot. Using a potato masher, mash until almost smooth. Add more milk to thin if necessary. Stir in 1 1/2 cups smoked gouda and 1 cup of the bacon-onion mixture. Season to taste with salt and freshly ground black pepper. Spread in the prepared baking dish. Top with remaining cheese.  Preheat oven to 375 F and bake for about 30 minutes until the edges are bubbling and the top is golden. Top with the remaining bacon-onion mixture and serve.

1 large onion, quartered

1/2 C. milk

1/2 – 1 C. flour (use 1/2 C. flour with drier potatoes; up to 1 C. with more watery potatoes

2 tsp. salt

2 eggs

Vegetable oil

Grate potatoes and onion into a bowl.  Add milk, then stir in flour, salt, and eggs.  Mix well. In a large, heavy skillet heat 1/2 inch frying oil until hot.  Drop potato batter (1/4 C. per pancake) into skillet and fry until golden brown and crisp on both sides.   Drain on a paper towel.

Yield:

Calories:

Fat:

Fiber:

2 C. quinoa

1 1/4 C. slivered almonds

2 tsp. salt

2 T. fresh lemon juice

2 tsp. paprika

2 tsp. cumin powder

4 T. Butter

2/3 C. dried apricots (unsulphured and chopped)

1/2 C. red onion

1/2 C. shallots (minced)

1 C. red bell pepper (seeded and chopped)

In a medium saucepan, bring water to a boil. Stir in pre-rinsed quinoa and cover the pot. Let simmer for 10 minutes. Remove from heat and let quinoa remain in the covered pot for another 20 minutes or so.  Transfer cooked quinoa into a large mixing bowl. Fluff with a fork every few minutes so heat escapes (this helps prevent sticky quinoa). Let cool for 15 minutes. Sauté the minced shallots and red bell pepper in one T. butter. Add the remaining ingredients to the quinoa and mix until well incorporated. Garnish with greens.

Yield:

Calories:

Fat:

Fiber: