November 5, 2024

Sweet Potato – Spinach Mash

February 10, 2015 by

Like many of you, I am sure, we have refocused our healthy eating lifestyle. Preparing and eating LOTS of soup in January was so helpful! One good habit we are working on is having half the plate (or more!) full of veggies. Often that works out just fine. And a side salad is always a good and simple answer. But I find myself desiring some ‘comfort food’ especially during these cold and snowy months. And most of the dishes that I consider ‘comfort food’ don’t easily fall into the ‘healthy but oh-so-yummy’ parameters. However, the other night a recipe came together that fit the bill perfectly!

Sweet Potato and Spinach Mash…oh, yeah!

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I think that this is a ‘non’-recipe…you know…a basic idea where you can tweak it using what you have on hand. Like this: the frozen spinach could be switched out for finely sliced fresh spinach or some baby arugula or kale. You could use ricotta or greek yogurt or even cream cheese for the goat cheese. Try some different spices…cinnamon or nutmeg would be good; even your favorite curry spice blend. And I used some leftover baked sweet potatoes…that made it super quick and simple! If you try this recipe, I would love to hear of your variations!  Enjoy!

ingredients:
12 ounce bag frozen chopped spinach
1/2 cup chicken broth
1 teaspoon minced garlic (I use jarred)
1-2 teaspoons dried herbs (thyme or marjoram or tarragon)
6 small baked sweet potatoes, skins removed
additional 1/2 cup broth or milk (use if mixture is too dry)
sea salt, freshly ground pepper (I use lemon-pepper blend)
3-4 ounces goat cheese, crumbled

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directions:

  • place the spinach and broth in a medium-sized saute pan with a lid; cover and bring to a boil, then reduce heat and simmer for 5 minutes
  • stir in the minced garlic, s&p, and herbs
  • add the sweet potatoes and mash the whole mixture together
  • cover again and simmer gently ‘til heated through
  • taste for seasoning, and add in the goat cheese
  • remove from heat and serve

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted Beet Salad with Goat Cheese Medallions

March 3, 2014 by

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It is almost spring!!!  Yes, yes…I KNOW…it is still snowy (I have looked outside!).

In the produce department, we are starting to see the return of the spring vegetables!  So here we go!  For the next few weeks, we will do a mini-series featuring spring vegetables…last week we featured an Asparagus Pasta Bake.   Today’s recipe is a salad with roasted beets, and baby lettuces such as arugula and kale.  YUMMMMMY!  Enjoy!

Roasted Beet Salad with Warm Goat Cheese Medallions

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Ingredients:
1/4 cup balsamic vinegar (I used honey balsamic)
1 tablespoon honey
1/3 cup extra-virgin olive oil, plus 2 tablespoons
Kosher salt and freshly ground black pepper
3-4 medium beets, peeled and cut into bite-size pieces
2 cups fresh arugula
2 cups baby kale
1 head romaine, chopped (or your favorite lettuce blend)
1/2 cup sliced almonds or pignoli
8 ounce log of goat cheese
1 egg
1 tablespoon water
1/2 cup almond meal/flour
1/2 cup sliced almonds, finely chopped (by hand or with a food processor)

Directions:
Goat Cheese Medallions:

  • Place the goat cheese log into the freezer ‘til firm (10-15 minutes).
  • Remove from freezer and carefully slice with thin, sharp knife into 8 rounds.
  • Preheat oven to 350.
  • Whisk together the egg and water.
  • Spread the almond flour on a paper plate, and the chopped almonds onto a separate plate.  Coat each goat cheese round with almond flour.
  • Dip each round in the egg wash and then roll in the chopped almonds to coat.
  • Place the coated goat cheese rounds on a parchment-lined baking sheet.
  • Bake for 10 minutes. Turn them over and broil on the top rack of the oven for 2-3 minutes, until the almonds turn golden brown. (Watch carefully!) Remove from oven and set aside.

Beets:

  • Line a baking sheet with foil. Raise oven temp to 450.
  • Whisk the balsamic vinegar and honey together in a small bowl to blend.
  • Slowly whisk in the oil. Season the vinaigrette with plenty of salt and LOTS of pepper.
  • Toss the beets in a small bowl with the 2 T of evoo and just a drizzle of the vinaigrette; thoroughly coat.
  • Place the beets on the foil-lined baking sheet and roast ‘til the beets are slightly caramelized, stirring once or twice, for about 30 minutes. Set aside to cool.

Salad:

  • Toss the lettuces along with a small amount of the vinaigrette in a large bowl ‘til lightly coated.
  • Season the salad, to taste, with additional salt and pepper. Place the dressed salad onto a large serving plate.
  • Arrange the beets around the salad.
  • Sprinkle with the nuts and top with the warm goat cheese medallions.
  • Serve with the extra vinaigrette on the side.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted Beet and Goat Cheese Salad

November 25, 2013 by

The countdown has begun!  The lists are made…the shopping for groceries is happening…maybe the forks and knives, plates and napkins have been counted out, too! Just a few days now ‘til we will celebrate Thanksgiving with our loved ones recognizing the goodness of our great God (and eating some yummy food, too)!

For the past few weeks, we have been sharing some of the dishes that we will be preparing to serve and share; did you take a peek at that scrump-diddly-umptious Mocha Brownie Torte that Dana gave us her recipe for?  Today I am sharing my recipe for an equally delicious dish that is in a totally different category: Roasted Beet and Goat Cheese Salad. This recipe keeps within the parameters of our healthy but oh-so-yummy point of view.  A very light vinaigrette is served on this salad.

I hope you each have a wonderful, thanks-filled, counting your blessings kind of Thanksgiving Day!  May we each always remember how very, very much we have to be thankful for and give thanks to the One Who so mercifully and abundantly and graciously provides for our every need!

Oh, that men would praise the Lord for His goodness and lovingkindness and His wonderful works to the children of men!
Let them sacrifice the sacrifices of thanksgiving and rehearse His deeds with shouts of joy and singing!
Psalms 107:21 and 22

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Roasted Beet and Goat Cheese Salad

Ingredients:

1/4 cup balsamic vinegar
1 tablespoon honey
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3-4 medium beets, peeled and cut into bite-size pieces
6 cups fresh arugula (or your favorite lettuce blend)
1/2 cup pistachios
3 ounces soft fresh goat cheese, coarsely crumbled

Directions:
Line a baking sheet with foil. Preheat oven to 450.
Whisk the balsamic vinegar and honey together in a small bowl to blend.
Slowly whisk in the oil. Season the vinaigrette with salt and pepper.
In a different bowl, toss the beets with just enough of the vinaigrette to coat.
Place the beets on the foil-lined baking sheet and roast ‘til the beets are slightly caramelized, stirring once or twice, for about 30 minutes.  Set aside and cool.
Toss the arugula (and/or other lettuces) along with a small amount of the remaining vinaigrette in a large bowl ‘til lightly coated.
Season the salad, to taste, with additional salt and pepper. Place the dressed salad onto a large serving plate.
Arrange the beets around the salad.
Sprinkle with the nuts and small dollops of the goat cheese.
Serve the balance of the vinaigrette alongside in a small pitcher.

 ♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Roasted B, B, and B Topping

October 7, 2013 by

Ok, so what do you do when your sister food-blogger posts EXACTLY the same recipe you were going to post?  Well, first you tell her how good hers looked (check it out) then you scurry to the refrigerator to see what else you can throw together!

As promised, we are focusing on Fall in-season fruits and veggies for a few weeks.  This week, we have a Roasted Butternut–Brussels Sprouts–Beet recipe.  We enjoyed this topping a salad with goat cheese and candied nuts.   This recipe makes enough for some leftovers, perfect for a Roasted Veggie Lasagna!  Perhaps you might want to try it as a pizza topping, or over pasta or rice.  Enjoy!

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Roasted Butternut Squash, Brussels Sprouts, and Beets

Ingredients:2013-10-04 19.36.19
1/2 large Butternut squash, peeled
1 medium sweet onion, peeled
1 bunch beets (3-5) peeled
6-8 ounces Brussels sprouts
3-4 tablespoons olive oil
kosher salt, freshly ground black pepper

optional:
3-4 tablespoons candied walnuts *
2 links fully-cooked chicken sausage
3 ounces herbed goat cheese

Directions:

  • Preheat oven to 425.
  • Cut squash and beets into 1″ cubes.
  • Cut off end of each Brussels sprout and any leaves that are brown or dry.  If large, halve lengthwise.
  • Cut onion in half around the middle, and then slice into half-moons.
  • In a large bowl, combine squash, sprouts, and onions; drizzle 2 tablespoons olive oil over them, season well and stir to evenly distribute the oil among the veggies.
  • Pour onto 2 rimmed baking sheets.
  • Now pour the cubed beets into the bowl adding up to 1 tablespoon additional olive oil, if necessary.  Add the beets to one area of one baking sheet; this will keep the beets from ‘bleeding’ onto the other veggies.
  • Roast for 15-20 minutes or ‘til the veggies begin to caramelize.
  • Remove from oven, stir well turning pieces over, if possible.
  • Roast for an additional 15 minutes or ‘til the other side begins to caramelize.
  • Test with a knife tip to make sure veggies are cooked through.  Allow to cool.

* Candied Walnuts
1 cup apple cider
3 tablespoons coconut sugar
pinch of sea salt
1 cup raw walnuts

  • Bring apple cider to a boil in a small saucepan; turn down heat but keep at a good simmer.  Let reduce by ½.
  • Lower heat, and add sugar stirring ‘til dissolved.  Add salt and walnuts; stir well.
  • Continue to cook at a low simmer, stirring constantly ‘til liquid is almost evaporated.
  • Remove from heat; pour onto a small plate and allow to harden.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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