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Posted by on May. 24, 2009 at 10:28 AM
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Roasted Beets with Walnut Gorgonzola Dressing

1 1/2 - 2 lbs beets, trimmed & halved
2 Tbs olive oil
1/2 tsp coarse salt
1/4 tsp black pepper
1 bunch arugula or other salad greens, washed
2 Tbs extra-virgin olive oil
1/4 C chopped walnuts
1/4 red onion, thinly sliced
2 Tbs chopped, fresh basil leaves
1 Tbs balsamic vinegar
1/4 tsp coarse salt
3 oz Gorgonzola cheese
1/4 C light cream or milk

Preheat oven to 450º. To roast beets: Place beets, 1 Tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper in a roasting pan and cook until beets are tender, about 40 minutes. When cool enough to handle, remove the skins and slice the beets, thinly. Place beets in mixing bowl and toss w/remaining 1 Tbs olive oil, 1/4 tsp salt and 1/8 tsp pepper. To make dressing: Place large skillet over med-high heat, and when hot, add the oil. Add the walnuts and cook until browned, 2-3 minutes. Transfer to small mixing bowl and nuts are cooled, add onion, basil, vinegar and salt. Place Gorgonzola and cream/milk in a blender or food processor and process until smooth. Transfer to the bowl with walnuts and stir to combine. Divide arugula or salad greens on plates and top with equal amounts of beets. Serve immediately with large dollop of dressing on top. Dressing is also great on burgers or grilled portabello mushrooms etc.

Maple Glazed Carrots

1 bunch carrots
2 tablespoons butter
2 tablespoons maple syrup
1/4 cup raisins (optional)

Peel and slice carrots. Cook carrots in a steamer until tender; drain. In a large skillet, heat butter and syrup over medium heat. Add cooked carrots; cook 5 minutes, stirring frequently. Add raisins, if desired. Cook, stirring frequently, 5 minutes or until carrots are lightly browned and glazed. Yields 6 servings.

Strawberry Pistachio Goat Cheese Pizza

1 (12-ounce) prebaked pizza crust
1/3 cup (3 ounces) crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress
1/2 teaspoon extra-virgin olive oil
1/2 teaspoon fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
3 tablespoons shelled dry-roasted pistachios, chopped
1. Preheat oven to 425°.
2. Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.
3. Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.

Hollow Honey Beehive Bread

6-2/3 cups all-purpose flour
2 envelopes yeast
1-1/2 teaspoons salt
1-1/4 cups water
1/2 cup honey
1/2 cup butter or margarine
2 large eggs
Egg Glaze (recipe follows)
Honey Butter

In a large bowl, combine 2 cups flour, undissolved yeast, and salt. Heat water, honey, and butter until very warm (120 to 130°F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 20 equal pieces; roll each piece to 20-inch ropes. Twist 2 ropes together; pinch ends to seal. Repeat with remaining ropes. Invert a 2 1/2-quart ovenproof mixing bowl onto a greased baking sheet. Heavily grease the outside of bowl. Starting at rim of bowl, wrap twists around bowl, pinching ends to join each new twist. Continue wrapping twists until entire bowl is covered. Cover; let rise in warm, draft-free place until puffy, about 30 minutes. Egg Glaze: In a small bowl, combine 1 egg, large and 1 Tablespoon water. Stir until well blended.
Brush dough with Egg Glaze. Bake at 375°F for 25 to 30 minutes or until done. Shield with foil if necessary, to prevent excessive browning. Remove from oven; let cool on bowl for 15 minutes. Crumple a large piece of foil, about 2 to 3 feet, into a loose ball with the same diameter and depth of bowl. Place ball on wire rack. Carefully remove hive from bowl; place over ball to complete cooling. Serve with Honey Butter.

Asparagus Fettuccine

2 pounds asparagus
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic
1/4 cup coarsely chopped fresh basil leaves
About 1 pound fresh fettuccine (or linguine)
Salt and pepper
Grated parmesan cheese

1. In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.
2. In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.
3. Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.
4. Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus purée over pasta and mix. Add salt, pepper, and cheese to taste.

Red & Green Salad

6 medium beets, trimmed
1/2 cup apple cider vinegar
1/4 cup granulated sugar
2 tablespoons whole-grain Dijon mustard
1 1/2 teaspoons caraway seeds
1/3 cup vegetable oil
8 cups thinly sliced green cabbage (about half of large can use red cabbage too!)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
3 cups coarsely grated peeled carrots (about 3 large carrots)

Kosher salt and black pepper, to taste

Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate beets. Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Mix 2 1/2 cups carrots into cabbage mixture. Season with salt and pepper.Sprinkle remaining grated carrots over and serve.

by on May. 24, 2009 at 10:28 AM
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