Tag Archives: spinach

WHITE PIZZA FRITTATA and SOUTHWESTERN CASSEROLE

14 Saturday Jan 2017

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Although difficult to find a redeeming picture to confirm it – I did attempt to make these meals look attractive on the plate when I served them – and despite their appearance, both were delicious and gladly welcomed at the family dinner table.

WHITE PIZZA FRITTATA

white pizza fritatta

3 tablespoons olive oil

2 cloves garlic, minced

1 (5-ounce) container fresh spinach, chopped

salt and pepper

freshly grated nutmeg, to taste

8 eggs

1 cup ricotta

1/2 cup grated parmesan

2 cups shredded cheddar, divided

Heat oven to 400F.

In a 10-inch ovenproof skillet, heat the oil over medium-high. Add the garlic and spinach and swirl the pan until fragrant, about 1 minute, season with salt, pepper and nutmeg. In a medium bowl, whisk the eggs, ricotta, parmesan and 1 cup of the cheddar to blend well.

Pour into the skillet and cook until the edges are set, about 2 minutes. Transfer to the oven and bake until the top is set, about 12 minutes. Top with the remaining cheddar and bake until browned and bubbly, 5 to 7 minutes.

Enjoy!

Recipe adapted from Rachael Ray, December 2015

www.rachaelray.com/

SOUTHWESTERN CASSEROLE

southwestern casserole

1 1/2 pounds ground beef

1 onion, chopped

4 garlic cloves, minced

1 (14.5-ounce) can diced tomatoes, undrained

1 (16-ounce) can kidney beans, rinsed and drained

1 (6-ounce) can tomato paste

1 (4-ounce) can chopped green chilies

1 1/2 teaspoons salt

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon freshly ground black pepper

2 cups shredded Monterey Jack cheese

pickled jalapeno slices

In a large saucepan, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic, cook 1 minute longer. Stir in tomatoes, kidney beans, tomato paste, green chilies, salt, chili powder, cumin and black pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes.

Heat oven to 375F. Transfer beef mixture to a casserole dish. Top with Monterey Jack cheese and jalapeños. Cover and bake for 30 minutes. Uncover, bake until casserole is bubbly and heated through, about 10 minutes longer.

Enjoy!

Recipe adapted from Taste of Home, November 2016

www.tasteofhome.com/

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MINI FRITTATAS

13 Monday Jun 2016

Posted by in Eggs, Recipes

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This summer was my daughters fifth to attend horse camp, which she looks forward to each year. Every morning during the week she is out at the barn, she packs a change of clothes and shoes, a huge bottle of water and a lunch – for which these Mini Frittatas were perfect.

elise and kelp "horse camp"

– riding bareback at the barn

MINI FRITTATAS

mini frittatas

6 ounces fresh spinach, chopped

1 cup ricotta cheese

2 tablespoons sour cream

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

4 eggs

1/4 cup milk

1/2 teaspoon hot pepper sauce

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon pepper

2 tablespoons fresh parsley, chopped

Heat oven to 375F. Place paper liners in a muffin tin.

In a medium bowl, combine spinach, ricotta, sour cream, Parmesan and cheddar.

In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper and parsley. Stir egg mixture into spinach mixture.

Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from tin.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

GYPSY CREAMS and FISHERMAN’S PIE

02 Monday May 2016

Posted by in bars and cookies, Casseroles, Recipes

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My son asked if I could make Gypsy Creams and later Admirals Pie. I was curious where he had heard about these rather English sounding delights and first discovered the internet phenomenon Salad Fingers, a British animation series.

GYPSY CREAMS

gypsy creams

FOR THE BISCUITS

3/4 cup butter, softened

1/4 cup shortening

6 ounces sugar

2 teaspoons golden syrup

1 1/3 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

FOR THE FILLING

1/2 cup butter, softened

1/4 cup cream cheese

2/3 cup icing sugar

Heat oven to 300F. Butter baking trays and set aside.

Cream the butter, shortening and sugar together until fluffy. Beat in the golden syrup. Sift together the flour, baking powder and baking soda. Stir into the creamed mixture, mixing together thoroughly. Roll out on a lightly floured board, with a floured rolling pin, 1/4 inch thick. Cut out with a 2-inch round cutter. Place onto the baking sheet.

Bake for 20 to 25 minutes until firm and golden. Let cool on the cookie sheet for a few minutes before removing to a wire rack to finish cooling completely.

FOR THE FILLING

Beat all of the ingredients together until light and fluffy. Use this to sandwich two biscuits together.

Enjoy!

Recipe adapted from The English Kitchen

FISHERMAN’S PIE

fishermans pie

FOR POTATO CRUST

3 potatoes, peeled and cut into 1/2-inch pieces

3 tablespoons butter

1 pinch freshly grated nutmeg

1/2 teaspoon salt

1/8 teaspoon black pepper

1 pinch cayenne pepper

1/2 cup milk

FOR SPINACH

2 teaspoons olive oil

5 ounces fresh baby spinach

1/8 teaspoon salt

FOR SAUCE

3 tablespoons butter

3 tablespoons flour

3 cloves garlic, minced

2 cups milk

2 teaspoons finely grated lemon zest

1/4 teaspoon salt

FOR ASSEMBLY

1/2 teaspoon salt

1/2 teaspoon black pepper

2 pounds boneless cod fillets

1/8 teaspoon cayenne pepper

1/2 lemon, juiced

MAKE POTATO CRUST

Bring a large saucepan of salted water to a boil. Cook potatoes until very tender, about 20 minutes. Drain well. Return potatoes to pot and mash in butter, nutmeg, salt, black pepper and cayenne. Stir in milk until smooth.

PREPARE SPINACH

Heat oil in a large, deep skillet over medium-high heat. Cook spinach with salt, stirring occasionally, until spinach has wilted, about 1 minute. Transfer to a paper-towel-lined bowl to absorb excess moisture.

Heat oven to 375F.

MAKE SAUCE

Melt butter in a saucepan over medium heat. Whisk in flour and cook, whisking constantly, until mixture is smooth and is slightly browned, about 2 minutes. Add garlic and cook, whisking until fragrant, about 20 seconds. Gradually whisk in milk, then add lemon zest and salt, and cook, whisking constantly until sauce has thickened, about 5 minutes.

ASSEMBLE DISH

Butter an 8-by-12-inch baking dish.

Season cod with salt, black pepper and cayenne. Spread spinach evenly over fish and drizzle with lemon juice. Spoon sauce over spinach. Drop heaping spoonfuls of mashed potatoes over casserole, then spread smoothly to cover filling. Put dish on a rimmed baking sheet to catch any drips.

Bake until bubbling, about 40 minutes. Turn on broiler and broil until top of potato crust is golden brown, 1 to 2 minutes. Let stand 10 minutes before serving.

Enjoy!

Recipe adapted from all recipes

allrecipes.com/recipes/17235/everyday…/allrecipes-magazine-recipes/

INDIAN SPICED LENTIL SOUP and CURRY NOODLE SOUP and TUSCAN SAUSAGE AND BEAN SOUP

20 Wednesday Jan 2016

Posted by in Recipes, Soup

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Now that snow is making an appearance in the forecast, I really get serious about trading my usual dress or skirt and open toed shoes for sweaters and boots. I am grateful to have an abundance of closet space, that though my Mother claims is bigger than the entirety of my childhood room, I swear is surreptitiously shrinking. Along with seasonal clothes, I also have vast amounts of recipes that transition with the weather – exchanging light summer fare for more hearty, rich, warm dishes, like these soups.

INDIAN SPICED LENTIL SOUP

indian spiced lentil soup

2 tablespoons unsalted butter

2/3 cup diced onion

2/3 cup diced carrot

1 1/2 teaspoons garam masala

1 1/2 teaspoons ground cumin

1/2 teaspoon curry powder

4 garlic cloves, minced

4 cups chicken broth

1 cup lentils, rinsed

1 (14.5-ounce) can of fire-roasted diced tomatoes, undrained

2 sweet potatoes, peeled and cubed

1 (13.66-ounce) can of unsweetened coconut milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 pound kale, washed, stems trimmed, sliced crosswise into thin strips

plain yogurt

Heat butter in a large saucepan over medium heat. Add onions and carrots, cook 4 minutes or until slightly softened. Stir in garam masala, cumin, curry powder and garlic. Cook, stirring, 1 minute or until fragrant.

Stir in broth and lentils, bring to a boil. Reduce heat to low, cover, and simmer 20 minutes or until lentils are almost tender, stirring occasionally. Stir in tomatoes, sweet potatoes, coconut milk, salt, pepper and cayenne pepper. Cover and simmer 20 minutes more or until lentils and sweet potatoes are tender.

Stir kale into soup, simmer 5 to 10 minutes until softened.

Ladle into bowls, top with yogurt.

Enjoy!

Recipe adapted from Redbook Magazine

www.redbookmag.com/

CURRY NOODLE SOUP

curry noodle soup

3 cups unsweetened coconut milk

3 tablespoons Thai red curry paste

1/2 tablespoon turmeric

1 pound boneless chicken breasts, cubed

1 cup chicken broth

2 tablespoons fish sauce

2 tablespoons soy sauce

1 teaspoon salt

3/4 pound rice noodles

3/4 cup basil leaves

In a large saucepan, bring 1/2 cup coconut milk to a boil. Add red curry paste and turmeric, stir to combine. Cook until mixture starts to thicken, about 3 minutes.

Add chicken and turn to coat well. Add remaining coconut milk, broth, fish sauce and soy sauce. Bring to a boil. Reduce heat and cook chicken, about 8 minutes.

Add salt and rice noodles to boiling water. Cook until al dente. Ladle hot soup over noodles and garnish with basil.

Recipe adapted from Relish, January 2012

www.relishrelish.com/

TUSCAN SAUSAGE AND BEAN SOUP

tuscan sausage and bean soup

1 can cannellini beans, drained and rinsed

1 can diced tomatoes

1 1/2 cups beef broth

1 zucchini, diced

3/4 pound Italian Sausage, casings removed

1 onion, chopped

1/3 cup red wine

3 cloves garlic, minced

1 teaspoon dried Italian seasoning

1/2 of a 10 ounce package of spinach, chopped

parsley for serving

Brown sausage in skillet, add onion and garlic, cook until translucent.

In a slow cooker, combine the beans, undrained tomatoes, sausage mixture, beef broth, zucchini, wine, and Italian seasoning. Cook on High heat for 6 to 8 hours. Stir spinach into soup before serving.

Ladle soup into bowls and top with parsley.

Recipe adapted from Better Homes and Gardens, February 1992

www.bhg.com/

 

 

 

NO CRUST QUICHE

19 Wednesday Aug 2015

Posted by in Eggs, Recipes

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Love the gorgeous shades of green in this dish!

NO CRUST QUICHE

no crust quiche

1 onion, chopped

3/4 teaspoon salt

25 grams butter

3 eggs

1 cup milk

1/2 cup self-raising flour

2 cloves garlic, minced

2 kumara or sweet potatoes, peeled, cubed and boiled

1 to 2 cups grated sharp cheddar

2 cups finely chopped greens and herbs (I used a mixture of spinach, parsley and chives)

3 to 4 tablespoons of grated parmesan

Heat oven to 220C and butter a 20 cm pie dish.

Put the onion, salt and butter into a small frying pan, cover and set over a gentle heat. After 10 minutes, remove the lid and raise the heat a little. Stir regularly for another 10 minutes until the onion is soft and golden. Set aside to cool.

In a large mixing bowl, beat together the eggs and milk with the flour and the garlic. Once the flour is incorporated, add the onion, potatoes, sharp cheddar and greens. Mix gently until everything is well combined and spread out evenly in the prepared dish.

Sprinkle with the grated parmesan and bake for 30 minutes. Serve warm or at room temperature.

Enjoy!

Recipe adapted from Taste, March 2014

www.taste.co.nz/

 

CRUNCHY SALMON SALAD and CHIPOTLE AND ORANGE CHICKEN and STEAK PEPPERCORN SALAD

15 Sunday Feb 2015

Posted by in Beef, Chicken, Fish, main, Recipes, Salad

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It has been a while since we have had a whole week of the entire family being home for dinner – and after talking with a friend, whose husband travels, and whose children are involved in time consuming activities almost daily, I realized how fortunate we were to have this time to sit down together, and really savored and appreciated it.

Each evening, I was excited and inspired, and made the effort to set the table with placemats and cloth napkins, the family silver and beautiful water glasses. I placed candles and flowers in the center and it seemed like the food tasted better and the conversation was more meaningful.

Here are some of our favorite meals from the week.

CRUNCHY SALMON SALAD

crunchy salmon

1/4 cup fresh parsley

1/4 cup fresh coriander

1/4 cup fresh basil

juice and zest of half to one lemon

1/2 cup mixed nuts

2 to 4 salmon filets

salt and pepper

2 cups fresh baby spinach

drizzle of olive oil

Heat oven to 200C.

Finely chop the parsley, coriander and basil, and add the lemon zest, lemon juice and mixed nuts.

Place the salmon filets onto a lightly greased baking tray, season with salt and pepper and place mixture on top of the salmon.

Cook for 10 to 15 minutes or until the salmon is lightly golden.

Place the salmon on top of the fresh baby spinach, drizzle with olive oil and sprinkle with salt and pepper.

Enjoy!

CHIPOTLE AND ORANGE CHICKEN

chipotle and orange chicken

MARINADE

zest and juice of 1 orange

2 cloves garlic, minced

1 teaspoon cinnamon

3 teaspoons cumin

1 teaspoon chili powder

1/2 cup coriander, chopped

1/3 cup olive oil

8 chicken thighs

GLAZE

zest and juice of 1 orange

1/4 cup honey

1 chipotle chili in adobo sauce, minced, plus 2 teaspoons adobo sauce

TO MAKE MARINADE Combine orange zest and juice, garlic, cinnamon, cumin, chili powder, coriander and olive oil in a mixing bowl. Add chicken thighs and coat well in marinade. Cover with cling wrap and refrigerate for one or two hours.

TO MAKE GLAZE Place orange juice and zest, honey and chipotle chili sauce into a small saucepan and cook over medium-low heat, for five minutes until slightly reduced and thickened.

Remove chicken from marinade and cook on lightly oiled barbecue grill or grill pan over medium heat. Grill for 20 minutes, turning occasionally. Brush chicken with glaze and cook for a further two minutes on each side until cooked through.

Enjoy!

Recipe adapted from Cleo Magazine

www.bauermedia.co.nz/brands/cleo/

STEAK PEPPERCORN SALAD

steak and mushroom salad

2 8-ounce steaks

4 teaspoons Dijon mustard

salt and freshly ground black pepper

3 tablespoons olive oil

8 ounces mushrooms, sliced

1/4 cup grated parmesan cheese, plus more for topping

3 tablespoons sour cream

2 to 3 teaspoons brined green peppercorns, drained and chopped, plus 1 teaspoon of brine from the jar

2 romaine lettuce hearts, chopped

3 stalks celery, sliced

1 cup cherry tomatoes, halved

Rub the steaks all over with 1 teaspoon of mustard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the steaks and cook until browned, 5 to 6 minutes per side for medium rare. Transfer to a cutting board. Wipe out the skillet.

Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.

Whisk the parmesan, sour cream, the remaining 1 tablespoon of olive oil and 3 teaspoons of mustard, the green peppercorns and brine, and 1/4 teaspoon each of salt and pepper, in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and toss. Cut the steak into bite sized pieces, add to the bowl and toss. Divide among plates and top with more parmesan.

Enjoy!

Recipe adapted from Food Network Magazine, January/February 2013

www.foodnetwork.com/magazine.html

EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

01 Tuesday Apr 2014

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Lovely, healthy side salads – perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from “Please to the Table, the Russia Cookbook”, Anya von Bremzen and John Welchman

SAUSAGE AND GRITS QUICHE and CARAMEL CAKE PANCAKES

27 Monday Jan 2014

Posted by in Breakfast & Brunch, Recipes

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Breakfast for dinner and dessert!

SAUSAGE AND GRITS QUICHE

1 (10 ounce) package of frozen chopped spinach
1 (16 ounce) package of ground pork sausage
1 3/4 cups chicken broth
1 cup cream
1/2 teaspoon salt
3/4 cup uncooked grits
1 cup grated asiago cheese
1/4 teaspoon ground black pepper
1 cup white cheddar, grated, divided use
3 eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal

Thaw spinach, drain well, pressing between paper towels.
Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage is no longer pink, remove from the skillet and drain.
Heat oven to 350F.
Bring broth, cream and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
Remove from heat, stir in asiago, pepper and 3/4 cup cheddar until melted.
Gradually stir in about 1/4 of hot grits into eggs, stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
Sprinkle bottom and sides of a lightly greased 10 inch pie plate with cornmeal. Spoon grits mixture into pie plate, sprinkle with remaining cheddar cheese.
Bake for 50 to 55 minutes or until set.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

CARAMEL CAKE PANCAKES

2 cups self-rising flour
1/2 cup sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
Caramel syrup

Whisk together flour and sugar in a large bowl. Whisk together milk, eggs and butter in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened.
Heat pan over medium heat, melt a pat of butter, and scoop batter into the pan. Cook until bubbles form on the top and the bottoms are golden brown, then flip pancakes and cook until golden brown on other side.

CARAMEL SYRUP

Melt 1/2 cup butter in a saucepan over medium heat, add 1 cup of sugar and 1 teaspoon of fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add 3/4 cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

ROASTED BEETS WITH HAZELNUT VINAIGRETTE AND BURRATA and SPINACH SALAD WITH BEETS, QUINOA AND GOAT CHEESE and ROASTED BEETS AND CELERY ROOT WITH GOAT BUTTER

23 Thursday Jan 2014

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I LOVE beets! They are one of those ingredients that draws me in, and influences me to try a recipe.
I grew up only knowing pickled beetroot, which we would put on a burger or sandwich, so my discovery of fresh beets during the past few years has been a delicious and beautiful revelation.

ROASTED BEETS WITH HAZELNUT VINAIGRETTE AND BURRATA

VINAIGRETTE
2 tablespoons champagne vinegar
2 tablespoons fresh lemon juice
2 teaspoons minced shallot
2 teaspoons whole grain mustard
6 tablespoons hazelnut oil
salt and freshly ground black pepper
SALAD
2 pounds beets, tops trimmed
2 tablespoons olive oil
salt and freshly ground black pepper to taste
2 8-ounce rounds of burrata, sliced
5 to 6 basil leaves, cut into ribbons
1/4 cup coarsely chopped toasted hazelnuts

VINAIGRETTE
Combine vinegar, lemon juice and shallot in a small bowl. Stir in mustard. Gradually whisk in oil. Season to taste with salt and pepper.
SALAD
Heat oven to 375F.
Toss beets with oil in a large bowl. Season with salt and pepper. Transfer to a baking dish, cover tightly with foil and roast beets until tender, about 40 minutes. Uncover, let stand until cool enough to handle, about 10 minutes. Peel beets, then quarter them.
Toss beets with 1/4 cup vinaigrette in a medium bowl. Arrange burrata on a serving plate. Season with salt and pepper.
Top burrata with beets, drizzle remaining vinaigrette from bowl over the top. Garnish with basil and hazelnuts.
Enjoy!

Recipe adapted from bon appetit
www.bonappetit.com/…/roasted-beets-with-hazelnut-vinaigrette-and-burr…‎

SPINACH SALAD WITH BEETS, QUINOA AND GOAT CHEESE

1 lemon, zested and juiced
1 shallot, finely chopped
3 tablespoons olive oil
5 ounces of spinach
3/4 cup cooked quinoa, cooled
2 cooked beets, peeled and cut into wedges
3 ounces goat cheese
1/2 cup walnuts

In a bowl, whisk the lemon zest and juice, shallot and olive oil, season to taste with salt and pepper. In a large bowl, toss the remaining ingredients with the dressing.
Enjoy!

Recipe adapted from Rachael Ray Magazine, January/February 2014
www.rachaelray.com/‎

ROASTED BEETS AND CELERY ROOT WITH GOAT BUTTER

1 1/4 pounds golden beets, trimmed
1 tablespoon olive oil
3 tablespoons goat butter
1 pound celery root, peeled and cut into batons
2 thyme sprigs
salt and freshly ground black pepper to taste
1 cup chicken stock

Heat oven to 350F.
In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced. Let cool slightly, then peel the beets and cut them into small wedges.
In a large skillet, heat 2 tablespoons of the goat butter. Add the celery root and thyme sprigs and season lightly with salt and pepper. Cook over moderate heat, stirring occasionally, until lightly browned in spots, about 5 minutes. Add 1/4 cup of the stock and simmer over moderate heat until nearly evaporated, about 2 minutes. Add the remaining stock, 1/4 cup at a time, and cook until the celery root is tender, 8 to 10 minutes total.
Stir in the beets and cook until heated through, about 2 minutes. Discard the thyme sprigs. Swirl in the remaining 1 tablespoon of goat butter and season with salt and pepper.
Enjoy!

Recipe adapted from Food and Wine Magazine, January 2011
www.foodandwine.com/‎

SPINACH PESTO AND SAUSAGE STRATA

16 Thursday Jan 2014

Posted by in Breakfast & Brunch, Recipes

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I served this simple but satisfying strata as a quick and convenient dinner, alongside a lightly dressed green salad.
It would also be lovely as a breakfast, brunch or lunch dish.

SPINACH PESTO AND SAUSAGE STRATA

6 ounces of fresh spinach
1/3 cup jarred pesto
salt and pepper
3 eggs
1 cup half and half
1 cup grated pecorino-romano
3/4 cup sliced scallions
12 ounces Italian sausage, casings removed
1 loaf sourdough bread, sliced 1/2 inch thick
2/3 cup ricotta cheese
2 cups grated fontina cheese

Heat oven to 350F.
In a food processor, puree 2 cups spinach with the pesto, season with salt and pepper.
In a medium bowl, whisk together the eggs, half and half, pecorino-romano and scallions. Season with salt and pepper.
In a skillet, cook the sausage over medium-high heat, breaking it up, until cooked, about 7 minutes, finely chop the remaining spinach and add to the skillet, cooking for 2 minutes more. Transfer to a bowl.
Using half of the ingredients, arrange bread in a 7 by 11 inch baking dish, spread on pesto, then ricotta, pour in egg mixture and top with spinach-sausage mixture and fontina. Repeat. Let stand for 10 minutes.
Bake the strata until puffed and browned, about 45 minutes. Let stand for 10 minutes before serving.
Enjoy!

Recipe adapted from Rachael Ray Magazine, April 2013
www.rachaelraymag.com/recipes/‎