Beet Salad with Carrot, Quinoa and Spinach

Colorful Beet Salad with Carrot, Quinoa & Spinach
4.9 from 39 reviews
Author: Cookie and Kate Recipe type: Salad
Prep time:  30 mins Cook time:  15 mins Total time:  45 mins
Serves: 2 to 4 salads

Reset with this healthy beet salad recipe featuring superfoods like carrot, quinoa, spinach, edamame and avocado. It's as colorful as it is nutritious! Recipe yields two meal-sized salads or four side salads. If you plan on having leftovers, store the greens separately from the other prepared ingredients and toss just before serving.

INGREDIENTS

Salad
½ cup uncooked quinoa, rinsed
1 cup frozen organic edamame
⅓ cup slivered almonds or pepitas (green pumpkin seeds)
1 medium raw beet, peeled
1 medium-to-large carrot (or 1 additional medium beet), peeled
2 cups packed baby spinach or arugula, roughly chopped
1 avocado, cubed

Vinaigrette
3 tablespoons apple cider vinegar
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon chopped fresh mint or cilantro
2 tablespoons honey or maple syrup or agave nectar
½ to 1 teaspoon Dijon mustard, to taste
¼ teaspoon salt
Freshly ground black pepper, to taste

INSTRUCTIONS

To cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water for a minute or two. In a medium-sized pot, combine the rinsed quinoa and 1 cup water. Bring the mixture to a gentle boil, then cover the pot, reduce heat to a simmer and cook for 15 minutes. Remove the quinoa from heat and let it rest, still covered, for 5 minutes. Uncover the pot, drain off any excess water and fluff the quinoa with a fork. Set it aside to cool.

To cook the edamame: Bring a pot of water to boil, then add the frozen edamame and cook just until the beans are warmed through, about 5 minutes. Drain and set aside.
To toast the almonds or pepitas: In a small skillet over medium heat, toast the almonds or pepitas, stirring frequently, until they are fragrant and starting to turn golden on the edges, about 5 minutes. Transfer to a large serving bowl to cool.

To prepare the beet(s) and/or carrot: First of all, feel free to just chop them as finely as possible using a sharp chef's knife OR grate them on a box grater. If you have a spiralizer, you can spiralize them using blade C, then chop the ribbons into small pieces using a sharp chef's knife. If you have a mandoline and julienne peeler (this is a pain), use the mandoline to julienne the beet and use a julienne peeler to julienne the carrot, then chop the ribbons into small pieces using a sharp chef's knife.

To prepare the vinaigrette: Whisk together all of the ingredients until emulsified.
To assemble the salad: In your large serving bowl, combine the toasted almonds/pepitas, cooked edamame, prepared beet(s) and/or carrot, roughly chopped spinach/arugula (see note above about leftovers), cubed avocado and cooked quinoa.

Finally, drizzle dressing over the mixture (you might not need all of it) and gently toss to combine. You'll end up with a pink salad if you toss it really well! Season to taste with salt (up to an additional ¼ teaspoon) and black pepper. Serve.

NOTES
Recipe adapted from Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals by Ali Maffucci.
MAKE IT VEGAN: Opt for maple syrup or agave nectar instead of honey.
MAKE IT NUT FREE: Opt for pepitas instead of almonds.

Indian Cauliflower and Potatoes - Variant of Aloo Gobi

Adapted from http://www.theperfectpantry.com/2013/04/recipe-for-slow-cooker-aloo-gobi-spiced-cauliflower-and-potatoes.html

As found on Hungry Harvest Recipe site, posted by another Hungry Harvest Happy Chef.  I adjusted the spice by using only 1/2 of a jalapeño, without the seeds.  That gave it just a little zing, without actually being spicy.  And it has the healthy spice of the year - turmeric.

Here`s a word about turmeric - it is mentioned in the Vedas, the oldest sacred texts of Hinduism, as being associated with purity and cleansing. It is from the root of a plant related to ginger and looks like a smaller version of it, but is bright orange when peeled. It has been used for centuries in Eastern medicine and is now used in herbal medicine to treat digestive and liver problems, inflammatory bowel disease, joint pain, and skin conditions such as eczema, psoriasis.  Over the past few years, it has been studied in radiation dermatitis, where its use may be promising.  Its anti-inflammatory properties are attributed to curcumin, a group of highly active yellow-colored compounds in it.  As with many other supplements, well-done randomized controlled studies are not available and the doses needed for effect are large, in the range of 2-6 grams daily.

These same yellow compounds easily stain clothing, so don your favorite cooking clothes when working with it.

Just because it tastes good, though, you should try this recipe.  Being able to just toss in all the ingredients and let it cook is great.  Since it only takes 4-5 hours, you can start it in the afternoon and have it ready for dinner.  As with most foods, it does taste better a day or two later.

Ingredients
1 large cauliflower, cut into 1-inch pieces
1 large russet potato, peeled and diced
1 medium onion, peeled and diced
1 medium tomato, diced
1 2-inch piece of fresh ginger root, peeled and grated
2 cloves garlic, peeled and grated
1/2 to 2 jalapeño peppers, stemmed and sliced (seeds and all, if you like it very spicy; otherwise, remove the seeds)
1 Tbsp cumin seeds
1 pinch cayenne pepper, or more to taste
1 Tbsp garam masala
1 Tbsp kosher salt
1 tsp turmeric
3 Tbsp canola or vegetable oil
1 heaping Tbsp fresh cilantro, roughly chopped

Directions
In a 4- or 5-quart slow cooker, combine all ingredients except the cilantro. Stir well to distribute the spices.

Cook on LOW for 5 hours, stirring once or twice, if you're around.

Add the cilantro just before you're ready to serve the aloo gobi with rice or naan bread.

REFERENCES:
National Geographic Guide to Medicinal Herbs 2014

UpToDate 2017

Slow Cooker Chicken with Grand Marnier

Adapted from  Not Your Mother's Slow Cooker Recipes for Kindle

As always, I skipped all the prep steps.  I use my slow cooker for times when there's no time!

This was described as a recipe that's good enough for elegant party fare.  I can vouch for the fact that it smells really good!

The author explains that Grand Marnier is a combination of Cognac and bitter oranges grown in Haiti.  The dish cooks up especially sweet as the alcohol is cooked off.  Glazed walnuts are supposed to be added as a topping, but (besides forgetting to prepare them), I felt the dish was sweet enough to use plain walnuts.  I served it over farro, which is a perfect grain to soak up the sauce.

That makes for a lot of protein between the chicken, farro (10 grams per serving) and walnuts, so feel free to omit the nuts or use just a small portion of chicken per serving.

6-8 servings, chicken breasts shredded

Ingredients:
1 Tbsp unsalted butter, melted briefly in microwave - optional
4 large chicken breasts - I used boneless, skinless
8 cloves garlic
2 large onions, cut in half and sliced into half-moons
2 cups red bell pepper strips (2-3 peppers)
1.5 tsp salt or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 cup Grand Marnier (it was delicious with this, but probably can do with a little less)
1/3 cup glazed walnut halves (or plain)


Directions:

1) Coat the bottom of the slow cooker with the melted butter.
2) Place the onions and red pepper in the slow cooker.  Put the chicken on top (skin side up if using skin).
3) Sprinkle with the salt and pepper.  Pour the Grand Marnier over it.
4) Cook on HIGH 4.5 -5 hours until chicken is tender and cooked through.  Before serving, I chose to pull the chicken apart, as shown above, so it can soak up the sauce.
5) To serve, place grain on plate, cover with onion and pepper, the top with chicken and sprinkle with a few walnuts.

Cucumber Soup with Watercress

Adapted from  myherbsmag.com

I had a few extra cucumbers from my Hungry Harvest take this week.  I saw this recipe and thought it was a simple, low calorie way to use the cakes without having to eat endless salads.  I always like to try new herbs, and watercress is something I don't recall cooking with before.  It reminded me of the taste of wasabi arugula that we grew last summer.  It has quite a bite to it, but was very mild when combined with the cucumber.  In fact, I added several dried spices to liven things up a bit.

To decide about the herbs, I worked with this as I often do - I spoon off a mini portion of the soup for testing.  Then at different spots, I drizzle a bit of the herb I want to try, taste it, and decide whether that herb gets added to the big pot.  Then on to the next and the next.  For instance, I tried nutmeg, but it didn't seem to add anything, so I moved on.  After several spices, it was still too bland, so I added paprika.  I could have gone with cayenne or chili, but the paprika worked well.  Some days I'm more brave than others! This dish can probably take on any favorite taste you'd like to give it.

Here's tonight's result:

Ingredients:
2 salad cucumbers
1 Tbsp olive oil
1 leek, outer layers removed, the rest soaked in water then rinsed to remove dirt
3 cups low sodium vegetable broth
1/2 cup of fresh watercress
1/4 cup of fresh basil
1/2 tsp salt to taste, depending on sodium in broth
1/4 tsp pepper
Mixture of your favorite spices - I used a light sprinkle of oregano, garlic powder, and savory, then finally added some paprika for a little kick.
Dollop of plain yogurt, optional

Directions:
1) Put up the broth to heat through.
2) Wash, peel and slice the cucumber lengthwise.  Then remove the seeds with the edge of a spoon and slice into pieces.
3) Slice the leek and let it simmer in hot oil.  Then add the cucumber and mix together for 2-3 minutes.
4) Pour in the hot broth and cook for about 15-20 minutes, until tender.
5) Remove from the heat, add most of the watercress, all the basil and mix with a handheld mixer until smooth.
6) Tasting as noted above, add salt, pepper and spices to taste.  Top with a dollop of yogurt if desired.
I'm curious to try the leftovers to see how it would taste cold.

http://abc.go.com/shows/the-chew/recipes/apple-crumble-stuffed-acorn-squash-carla-hall

apple crumble in acorn squash

Slow Cooker Ratatouille

Adapted from:    http://www.food.com/recipe/ratatouille-in-the-crock-pot-52757

I received my first produce box from www.hungryharvest.net and there was one big beautiful eggplant.  Roasting eggplants has not been my favorite to prepare (it's ok if someone else bothers with it).  So I looked for a slow cooker recipe so there'd be no piercing, roasting, scooping, etc.  And I was able to use the red peppers and cilantro from the box.

As I mentioned in a previous slow cooker post, herbs get faded out in this method of cooking.  If you're changing from a traditional stovetop recipe, you usually need to triple the herbs needed.  Fresh herbs especially lose their flavor.  Since I prefer to use fresh rather than dried spices,  I added them to this recipe by putting in a 1/4 cup of basil at the beginning, and another 1/4 cup when the dish was finished and just waiting on 'warm' to be eaten.  I also added plenty of cilantro, a sweet potato and a few scallions ... just because I had them.  I was concerned this time because I've never filled my slow cooker close to the brim.  Since these ingredients don't expand like grains that I use in other dishes, though, I thought I'd be safe.  In fact, the cooker was only half full by the end!

Think of this as a slow cooker version of stir fry to use up any extra veggies. The sweetness of the 1 teaspoon of sugar and the tomatoes and Vidalia onions went a LONG way.  This was really good - and the house smelled great!

Ingredients (think of these as a rough guide):

2 large sweet onions, cut in half and sliced
1 large eggplant, sliced, cut in 2 inch pieces (skin on)
1-2 sweet potatoes
2 small zucchini, sliced
2 large garlic cloves, minced
2 large green or red bell peppers, de-seeded and cut into small chunks
28 oz can diced tomatoes with their juice
1 (6 ounce) can tomato paste (optional)
1 teaspoon dried basil (I used 1/2 cup of fresh basil- half added at the beginning, half at the end)
1/4 cup cilantro (optional - also half at the beginning, half at the end)
1⁄2 teaspoon dried oregano (I prefer ground, but flakes are fine)
1 teaspoon sugar
2 teaspoons salt
1⁄2 teaspoon black pepper
1⁄4 cup olive oil
red pepper flakes, to spice it up

Directions:

1) Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
2) Next sprinkle half the basil, oregano, sugar, salt and pepper on the veggies.
Dot with half of the tomato paste, if using.
3) Repeat layering process with remaining vegetables, spices and tomato paste.
4) Drizzle with olive oil.
5) Cover and cook on LOW for 7 to 9 hours.

Refrigerate to store.
May freeze up to 6 weeks.

Ratatouille hungry harvest 2/14/2017

Slow Cooker Moroccan Turkey Stew

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-moroccan-turkey-stew-recipe2.html

Roasted butternut squash

I bought butternut squash, thinking I would make butternut squash chili, one of my favorite hearty dishes, but it does take some time to cook and the squash was starting to not look so good.  So I simply roasted it with other vegetables that needed to be used and used a light swirl of date syrup and it was delicious.

Ingredients: 
1 pound butternut squash, pre-cut
1 red pepper, in bite-size pieces
1/2 red onion, in bite-size pieces
1 cup cherry tomatoes, cut in half

Olive oil - to coat ~14" baking dish
Olive oil - few Tbsp to lightly coat the vegetables

Salt and Pepper to taste
1 Tbsp white balsamic vinegar
1 Tbsp low sodium soy sauce or tamari
Thin swirl of date syrup - see photo for estimate

Directions:
1) Preheat oven to 415 degrees.  Coat baking dish with oil.
2) Toss vegetables in light coating of oil.  Then lightly sprinkle with salt and pepper, then add the vinegar, soy and date syrup.
3) Toss after 20 minutes, then check every 10 minutes until done.  Vegetables should be browning on the outside and tender inside.  They can be served hot or room temperature.

Sautéed Spinach

After a trip to Costco we had way more spinach than two of us could possibly use, so I simply sautéed about 1/2 pound and served it topped with pine nuts, served along side some leftover roasted vegetables.  You can add tofu, lentils, chicken or fish to your dinner plate to complete the meal.

Ingredients:
1/2 pound baby spinach
1/4 red onion, roughly chopped or 1 bunch scallions
2 cloves garlic
1 tsp dried mustard
Optional - 1 Tbsp grated ginger
Optional - 1/2 teaspoon red pepper flakes
Optional - pine nuts as topping
Kosher salt and fresh ground pepper to taste

2 Tbsp canola oil for pan

Directions:
1) Heat oil in deep pan.
2) Add onion or scallions, garlic and ginger.  Saute until onion softens.
3) Add spinach, mustard and pepper flakes (if using).  Saute, stirring frequently, until spinach is wilted.  Add salt and pepper to taste.
4) Top with pine nuts if desired.

Adapted a lot from http://www.epicurious.com/recipes/food/views/spiced-chicken-stew-with-carrots-56389612

YIELDServes 4 ACTIVE TIME10 minutes TOTAL TIME4 hours 10 minutes

This doesn't have much in the way of spices, and turned out much better than I thought it would.  This is cooked without any broth, but it surprisingly cooks in its own juices and improves with time.  I plan to try it again with chopped tomatoes.

INGREDIENTS:

8 bone-in chicken thighs and/or breasts (about 2 1/2 pounds total)
Coarse salt and freshly ground pepper
2 tablespoons olive oil (optional)
2 pounds baby carrots
4 small round potatoes
2 garlic cloves, thinly sliced
1 cinnamon stick
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 tsp cocoa chili powder

1/4 cup golden raisins
1/2 cup fresh cilantro leaves
1/4 cup sliced almonds, toasted (optional)

Directions:

1) Season chicken with salt and pepper.  Add carrots, potatoes, any other veggies you might want, garlic, cinnamon stick, and cumin to pot. Place chicken on top. Cover and cook on high until chicken is cooked through, 4 hours (or up to 8 hours on low).
2) Add raisins 15 minutes before done.
3) Using a slotted spoon, transfer chicken and carrots to a serving dish.  Remove cinnamon stick; top with cilantro and almonds. Season cooking liquid with salt and pepper. Spoon over chicken before serving.

Warm Lentil and Sweet Potato Salad with Maple Vinaigrette

Warm Lentil and Sweet Potato Salad with Maple Vinaigrette
By Stephanie Sedgwick, adapted by Julia Korenman

Ingredients:
1 large or 2 medium sweet potatioes (1 pound)
1 cup lentils,
1 ½ tablespoons apple cider vinegar,
1 ½ tablespoons maple syrup,
2 teaspoons Dijon mustard,
¼ teaspoon nutmeg,
2 tablespoons finely chopped chives,
salt,
3 tablespoons olive oil.

Directions:
1) Preheat oven to 375 degrees
2) Prick each potato several times and place in oven on aluminum foil.  Bake for 45-90 minutes until the juices ooze out a bit and the sweet potato is soft.  Let cool.

3) Rinse lentils and place in 3-4 quart pot. Add enough water to cover 1-2 inches above the lentils. Place pot over medium heat and cover with lid ajar.  When the water starts to boil adjust the heat so the water stays at a low boil.  Cook for about 25 minutes until the lentils are tender but not falling apart. Drain.

4) Whisk together the vinegar, maple syrup, mustard, nutmeg, chives and salt to taste (I do not use salt) in a large bowl.  Slowly add the oil, whisking to incorporate.  Add the lentils to the dressing.

5) Carefully peel the sweet potatoes and discard the skins.  Cut the flesh into ½ inch chunks;  and place into the bowl with the lentils.  Gently toss to coat evenly with the dressing.

Serve warm or at room temperature.

Crock Pot Vegetable Soup with Pearled Barley

I'm trying random combinations of ingredients to come  up with the most simple way to make a hearty vegetable soup for these cold days.  Here's an initial try that was quite good, and with the pearled barley was filling.  I don't generally like the texture of frozen vegetables other than peas but in this setting they cook through well enough so that I don't mind them.  Using them makes it easy to have ingredients on hand all the time.  I was glad to use up the frozen veggies that have been in my freezer for a while. Buying them always seem like a good idea when I see them in the store, since they usually retain the nutritional value of fresh vegetables.  Actually cooking and eating them is another story.

Ingredients:
About 30 oz low sodium vegetable broth (365 brand, e.g.)
28 oz diced tomatoes
16 oz frozen vegetables (e.g. carrots, peas, string beans cut in 2 to 3 pieces)
6 ounces sliced mushrooms
16 oz canned corn, drained
1/2 cup uncooked pearled barley or other healthy grain
1 tsp dried oregano
1 tsp dried basil
15 oz chickpeas, rinsed and drained

To serve, can add a splash of white balsamic vinegar or lime; or top with cheese and reheat.

Directions:
1) Combine broth, tomatoes, mixed vegetables, pasta and herbs in slow cooker.
2) Cook on low for 6 hours or high for 2-3 hours.  Stir in chickpeas, then cook on high 10 minutes or until heated through.
3) When serving, can add a splash of white balsamic vinegar, lime or cheese.  Vinegar is my preference.

Classic Potato Latkes

From Everyday Cooking for the Jewish Home  BY Ethel Hofman

Makes 24

Ingredients:

2 eggs
1/4 small onion grated or finely chopped
4 medium potatoes (made with 1/2 sweet and 1/2 white)
1/4 tsp baking powder
3 Tbsp flour - or 1-2 Tbsp matzo meal
1 tsp salt
1/4 tsp pepper
vegetable oil for frying
Apple sauce, sour cream or cinnamon sugar (1 part cinnamon to 5 parts sugar)

Directions:

1) Put onion and potatoes thru shredding/grating tool of food processor.  Add baking powder, flour salt and pepper and onions.

2) Heat 1/8 inch oil in a large skillet over medium heat.  Drop rounded tablespoonfuls of potato mixture into skillet; press lightly with the back of a spoon to flatten slightly.  Cook on both sides until brown, about 3 minutes per side.  Continue frying, adding more oil as needed.

3) Drain on paper towels.  Serve hot with applesauce for a meat meal or sour cream for a dairy meal or cinnamon sugar for either.  Can keep warm in a 250 degree oven.

Thai Carrot Sweet Potato Soup

http://cookieandkate.com/2016/thai-carrot-sweet-potato-soup-recipe/