Just Beet It

~ Carly Chillmon ~ Leave a comment

finished beets

When I was a kid, I thought beets were one of the most disgusting foods. Granted, I didn’t recall ever even tasting a beet, but the bright red color freaked me out. Also, it didn’t help that the only beets I saw were those pickled ones you found at the salad bars at some chain buffet. Needless to say, I had “beet bias” for the longest time. It wasn’t until I was in graduate school that I tasted roasted beets. I immediately fell in love. This tasty, easy recipe will make you a “beet believer.”

Roasted Beets with Blue Cheese and Toasted Almonds

Prep time 5-7 minutes, Cook time 40-50 minutes

Ingredients

  • 3 tablespoons  olive oil
  • 3 pounds of red beets, peeled, and cut into medium chunks
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons fig balsamic vinegar
  • 2-3 tablespoons blue cheese, crumbled (I recommend Point Reyes Bay Blue)
  • 4 tablespoons sliced almonds, toasted (Just put the almonds in a frying pan, stirring often, and cook for approximately 3 minutes)

Preheat your oven to 400 degrees F. In the mean time, peel and cut your beets into medium chunks.

rawbeets

Place the beets on a baking sheet and coat with olive oil, salt, and pepper. Use your hands to mix it all up. Roast for 40-50 minutes (depends on how “big” your beets are) , turning at the 25-minute point with a spatula. When beets are tender, remove from oven, place in bowl, and toss with fig balsamic vinegar. Add your toasted beets and blue cheese. Salt and pepper to taste and serve warm.

Rustic Lamb Stew

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lambstew

I feel like lamb has the reputation of being one of those naughty four-letter words in the United States. Often described by people as “gamey,” lamb has a bad rap. Good lamb is succulent and flavorful. It just takes a little time and a little wine. This recipe requires a slow cooker, which I consider a lifesaver at times. I can put it on and step away to do things like laundry, read a book, write a blog post, etc.

Lamb Stew

Prep time 20 minutes, Cook time 8-10 hours

Ingredients

  • .75 pounds of lamb, cubed
  • 1.25 pounds of bone-in lamb shoulder, neck slices (If you are not a fan of dealing with bones, you can just use more lamb, cubed. (2 pounds total)
  • 1/3 cup of all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons of olive oil
  • 1 medium onion, thinly sliced
  • 1 cup of water
  • 2 large red potatoes, medium diced
  • 4-5 medium carrots, peeled and cut in chunks on diagonal
  • 1 cup red wine
  • 1 cup beef broth
  • 2 teaspoons french thyme
  • 1 teaspoon rosemary
  • 1 bay leaf
  • 1 cup of frozen green peas, thawed
  • salt
  • pepper

Directions

In a shallow bowl, add flour, salt, and pepper. Mix to combine. Coat lamb in mixture. Shake off any excess.

lambflour

Heat olive oil over medium high heat in a 12-inch frying pan. Add lamb and brown on all sides (You’ll need to cook in two batches. I brown the neck slices first then the cubes. It takes approximately 5-7 minutes per batch.). Place browned lamb in slow cooker. Lower the heat to medium low and add onions to the frying pan and cook for 3-4 minutes, stirring occasionally. Pour in 1 cup of water, scraping up brown bits on the bottom of the pan, cook for 1 minute, and then transfer to slow cooker.

Add potatoes, carrots, red wine, beef broth, french thyme, rosemary, and bay leaf to the slow cooker. Also, I like to add a few grinds of fresh sea salt and black pepper. Mix together. Turn on slow cooker and cook on low for 8-10 hours. A half hour prior to finishing, add greens peas and salt and pepper to taste. If you desire a thicker stew, mix together 2 tablespoons of flour and a half cup of warm water in a measuring cup. Pour in the slow cooker and let cook for the remaining half hour along with the peas. Remove bay leaf. Let cool approximately 15 minutes prior to serving.

lambcrockpot

Serve in bowls with some crusty bread. Be careful of the bones! You’ll be wiping your plate with the bread, I promise. It’s that good. Lamb will be your new BFF.

Foggy Weather Demands Chicken Soup

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chickensoup

Waking up to a heavy fog layer, I had the urge to make a big pot of chicken soup. It can clear up any grey day blues. It brings on childhood memories and reassures you that everything will be all right. It’s quite powerful. Whether I’m under the weather or if the weather is not cooperating, chicken soup heals all wounds. I make different versions depending on what I have on hand. This version is classic and scrumptious.

Chicken Soup

Ingredients

  • 1 tablespoon of olive oil
  • 2 whole chicken legs
  • salt
  • pepper
  • 1 leek, diced
  • 2 stalks of celery, diced
  • 2 carrots, peeled and diced
  • 1/2 tablespoon herbs de provence
  • 1 teaspoon parsley
  • 10 cups chicken broth (I always have Better Than Bouillon in my refrigerator)
  • 8 oz. extra wide egg noodles

Directions

Heat olive oil in large pot over medium heat. Season chicken legs with salt and pepper. Add chicken to the pot, skin side down, and cook for approximately 8 minutes per side. When chicken is done, remove from pot and set aside.

chklegs

Add leeks,  celery, and carrots and cook for 4-5 minutes, stirring occasionally.

roux

Mix in herbs de provence (yes, herbs de provence already has parsley in it but I like to add a bit more) and parsley. Cook for 1-2 minutes. Pour in chicken broth and lower heat to simmer. Meanwhile, chop the chicken and add to the pot. Partially cover and cook for 20 minutes. Next, add egg noodles and cook for an additional 15 minutes. Remove from heat and let cool.

Serve and enjoy!

Napa Adventure

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napa

This weekend I had the pleasure of going to Napa with my husband. Napa has become synonymous with great food and wine. We spent Saturday enjoying this little bit of heaven only 50 miles from the city.

For dinner, we went to Bistro Don Giovanni. Known for its fresh pasta and casual atmosphere, this restaurant was a lovely indulgence.

Antipasti

frittomisto

Fritto Misto

Lightly-breaded and fried calamari, rock shrimp, fennel, onions, and green beans served with a spicy aioli. This starter reminded me of Italy. It wasn’t heavy and it just melted in your mouth. The fennel was a new twist in the fritto misto that I had never tried before. I can’t wait for my fennel to be ready to harvest in my garden. I know exactly what I want to try to make now. Imitation is the sincerest form of flattery.

Primi

parpadelle

Pappardelle

Once you go fresh, it’s hard to go back to the dried store-bought box. These long, broad, and flat pasta noodles were simply perfect…al dente. The sauce consisted of braised lamb shoulder, peas, asparagus, and Parmesan cheese. I have a weakness for braised lamb. This dish did not disappoint.

Secondi

polpette

Polpette

Delicious lamb and ricotta meatballs served over spring vegetables. Rich and flavorful. It was the cherry on top of an exquisite meal. By this point, I was so full of good food that a long walk was required. I have no regrets. Here’s to a fabulous dinner experience!

Banana Bread

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bananabreadslice

This afternoon I noticed 3 very ripe bananas in my kitchen. I immediately knew what I needed to do…bake banana bread. My mouth waters just thinking about it. It’s comfort in a loaf pan. The aroma alone can soothe your soul and make you smile.

Here’s the recipe:

Ingredients

  • 3 very ripe bananas, peeled
  • 1/3 cup melted butter (plus 1/2 tablespoon of butter to grease pan)
  • 3/4 cup of granulated sugar
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • pinch of kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup walnut or pecan pieces (optional)

Directions

Pre-heat oven to 350 degrees F and butter a loaf pan.

In a medium mixing bowl, mash the bananas with a fork until smooth. Then, stir in the melted butter. Next, add the salt, baking soda, sugar, beaten egg, nutmeg, cinnamon, and vanilla extract. Mix together. Stir in the flour. Fold in the nuts.

Pour the batter into the loaf pan. Bake for approximately 1 hour. Check bread at 50 minutes by inserting a toothpick in the center of the loaf. If toothpick comes out clean, your bread is ready to come out of the oven.

Remove from oven and let cool completely. Then, remove from pan, slice, and serve.

bananabreadpan

Breakfast Of Champions

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coffeeFriday!!! I had to take my car in to the dealership for routine maintenance this morning so I decided to treat myself to a breakfast expedition. I took a walk and found myself at Eats in Inner Richmond. Oh how I love my mom’s mantra of “I don’t cook on Friday.” While this tradition usually applies for dinner, I made an exception. It’s ok to bend the rules. In fact, I recommend it.

The coffee was warm, bitter, and blissful. They also serve fresh squeezed juices. I can’t resist freshly squeezed orange juice. It’s like a cup of sunshine. Fantastic!

orangejuice

Fo my meal, I ordered the Farmer’s Scramble. The ingredients include eggs, mushrooms, corn, zucchini, spring onions, basil, parsley, and goat cheese. It’s served with a choice of toast and roasted home potatoes or a salad. I went with the sourdough toast and the potatoes.

farmersscarmble

Why haven’t I eaten fresh corn with my eggs before? I’ve been missing out. And the goat cheese added a creaminess and saltiness that woke up my tastebuds. Also, the potatoes were a revelation. In my life, garlic is a daily part of my diet. So when the potatoes had whole roasted cloves of garlic with them, I was ecstatic. I will be borrowing this technique. I may have even taken one of the cloves and smeared it on my sourdough toast.

I’m a happy camper today. Good breakfast really is the way to start the day.

Food Reincarnation

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crab fried rice

Apparently, the theme of this week is finding ways not to waste leftovers and reincarnate meals into new and tasty entrees. While the garlic lime cilantro rice was a delicious side yesterday, I made way too much rice for 2.5 people. Have no fear; creativity is here.

Crab Fried Rice

  • 2 cups of leftover cooked garlic lime cilantro rice
  • 1 egg, beaten
  • 1 cup of frozen peas, thawed
  • 10 grape tomatoes, halved
  • 6 oz. can of fancy crab meat
  • 2 tablespoons of olive oil

Heat olive oil in a medium frying pan over medium high heat. Add rice and tomatoes. Cook for 3-5 minutes. Stirring occasionally. Then, add crab meat and peas and cook for another 2-3 minutes. Finally, pour in egg and stir to mix together. Cook for 2 more minutes. Now, eat!

Garlic Lime Cilantro Rice

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closerice

I feel like side dishes are often underrated. Entrees are important, but side dishes are complimentary and can enhance the overall meal. Fresh herbs are my secret weapon to bring out bright flavors with little work.

Garlic Lime Cilantro Rice

Prep time 5-10 minutes, Cook time 30-35 minutes

Ingredients

  • 1 1/2 cups of jasmine rice
  • 1/2 cup of sweet onion, diced
  • 2 cloves of garlic, minced
  • 1 lime, zest and juice
  • 2 1/2 cups of chicken broth
  • 2 heaping tablespoons freshly chopped cilantro
  • salt and pepper
  • 1 tablespoon of olive oil

Directions

Heat 1 tablespoon of olive oil in a sauté pan over medium high heat. Add onions and cook for 2-3 minutes. Then, put in garlic and cook for an additional 1-2 minutes.

Here’s two options for cooking the rice. You can just add the rice to the sauté pan, stir continuously, and cook for 3 minutes. Next, add lime zest and juice, and the chicken broth. Bring to a boil, lower the heat, and cover and simmer for 15-20 minutes. The other method is using a rice cooker. I love my small rice cooker. I just pour the contents of the sauté pan into the rice cooker, add the rice, lime juice and zest, and the chicken broth. Let cook until rice cooker clicks to warm, approximately 25-30 minutes.

When rice is cooked, add chopped cilantro and salt and pepper to taste. Fluff with fork and serve. This side is no second-class dish!

ricedish

When Life Gives You Leftovers

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quesadilla

Leftovers are an opportunity for creativity. They’re also a chance to keep it simple. After a fabulous roasted chicken dinner, there are almost always leftovers.  You can do so many dishes with leftover chicken. Today, I opted for the chicken quesadilla. One frying pan. Three ingredients: flour tortillas, cheese, and chopped chicken. Super easy. Super tasty. I’m not even going to bother with cooking instructions. It’s pretty self-explantory.

Since this leftover creation is relatively quick and easy, I like to make pico de gallo to enhance it. So fresh and delicious. Here’s the recipe:

Pico de Gallo

Prep time 10 minutes

Ingredients

pico ingredients

  • 4 vine-ripened tomatoes, diced (Feel free to finely dice the tomatoes if you prefer smaller bites)
  • 1 small sweet onion, diced (I used half of a large sweet onion)
  • 2 heaping tablespoons, freshly chopped cilantro
  • 1 lime, juice
  • 1 jalapeno, finely diced
  • 1 tablespoon olive oil
  • salt
  • freshly ground black pepper

Directions

In a medium mixing bowl, squeeze fresh lime juice and add diced tomatoes, onions, cilantro, jalapeno, and olive oil. Salt and pepper to taste. Stir together and serve.

pico

Make Your Chicken Dance

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roastchicken

Some days need comfort food. Roasted chicken is one of those classic dishes. It warms your body and soul. This recipe took a lot of experimenting to figure out. The results, I think, produce a moist and flavorful bird with crispy skin…just how I like it.

Roasted Chicken

Prep time 10-15 minutes, Cook time 60-75 minutes

Ingredients

  • 4.5 pound whole chicken
  • 1 large sweet onion, peeled and sliced
  • 1/4 cup of olive oil
  • 3 sprigs of fresh thyme
  • 1 teaspoon dried thyme
  • kosher salt
  • freshly ground black pepper
  • 1 lemon
  • 3 cloves of garlic, peeled

Directions

Take the chicken out of the refrigerator a half hour prior to cooking. Remove giblets from the cavity and rinse it with cold water (exterior and cavity). Pat with paper towels to dry. Preheat oven to 425 degrees F.

Line the bottom of your roasting pan with the sliced onions. Think of it as a fragrant bed for your chicken. Place chicken on top of onions, breast side up. Liberally salt and pepper the cavity of the chicken. Next, roll your lemon on a cutting board, exerting pressure to allow juices to flow more freely, and pierce the lemon’s entire surface with a fork (It’s a magical lemon diffuser; trust me.). Then, put the lemon, garlic, and sprigs of fresh thyme into the cavity of the chicken. I recommend adding the lemon into the cavity last so it acts as a plug to keep the moisture inside. Pour olive oil and liberally rub salt. pepper, and dried thyme on the exterior of the chicken.

Place chicken in the oven and roast until golden brown and the juices run clear,  approximately 60-75 minutes. When the chicken seems done, use a meat thermometer and make sure the internal temperature reads 180 degrees F for the breast. Let the chicken rest for 10-15 minutes prior to carving so the juices can settle. Now enjoy and get your comfort food on!

chicken plate