Roasted Beets with Orange

October 5, 2012 by


It’s no secret, I love, adore, and all around obsess over roasting.  If it can be roasted, I’ll roast it.  And love it.
I heart beets all ready.. (even the canned ones, shh)  but roasted beets?
Nothing short of amazing.  My herb garden is dwindling down but you can bet I’m using every last bit of fresh thyme for roasting recipes, especially this one!
And of course I couldn’t miss an opportunity to add some citrus zest to a recipe 😉

ROASTED BEETS WITH ORANGE
2 lbs beets, peeled and cut into 1 1/2 inch chunks
2 tsp olive oil
1 tsp kosher salt
1/2 tsp pepper
2 T red wine vinegar
1/3 cup freshly squeezed orange juice
grated zest of 1 orange
2 tsp fresh thyme leaves

Toss beets with olive oil, salt, and pepper and spread out in a single layer on a large rimmed baking sheet.  Roast at 425 degrees until tender, about 35 to 45 minutes.
Toss with vinegar, orange juice, zest, and thyme.  Serve hot.
Be sure to taste, and add more salt and pepper if needed, as well as vinegar or orange juice.

Serve leftovers cold on a salad with goat cheese and sunflower seeds or almonds.

Recipe inspired by recipes from Everyday Food and Ina Garten

Filed Under: Side Dishes

Pork and Spinach with Orange Vineagrette

October 3, 2012 by


I have a thing about citrus.  A kind of obsession I suppose.  While lime and lemon are my main addiction, orange will do in some cases, like for this recipe.
Spinach really benefits from the brightness of the orange in the vineagrette and while it goes wonderful with the pork, I love this using baked or grilled or even just sauteed chicken breasts as well.

PORK AND SPINACH WITH ORANGE VINEAGRETTE
4 T olive oil, divided
salt and pepper
2 lbs pork tenderloin or pork loin roast
1/4 cup orange juice
2 T Dijon mustard
1 T honey
1 garlic clove
about 2 lbs fresh spinach

Heat 1 T of the oil in an oven safe skillet over medium heat.  Season pork with salt and pepper and sear on all sides.  Place in skillet in oven and bake at 400 degrees for about 20-30 minutes, or until reaches 145 degrees.  (If using pork loin roast instead of tenderloin it may take just a little longer)
If you don’t have an oven safe skillet, just transfer pork to a baking pan, or skip searing step all together and just bake.
While pork is baking, make vinaigrette   Combine the orange juice, mustard, honey, garlic, and 2 T of the oil in a blender.  Season with salt and pepper, and process until smooth.  Set aside.
When pork is done remove from oven and tent with foil to rest before slicing.
Heat remaining 1 T oil in a skillet over medium high heat.
Cut thick stems off spinach and wash and dry.
Add to hot pan and toss frequently to wilt.  Drain off any liquid and season with salt and pepper.  Slice pork and serve with spinach and pour vinaigrette over both or serve on the side.

Recipe source: Everyday Food

Filed Under: Pork, Salad / Dressings

Breakfast Strata

October 2, 2012 by


This weekend is one of my favorite weekends of the year.  Not only is it starting to feel like fall, but it’s General Conference too.  (If you don’t know what that is, we’re Mormon and basically it’s a weekend where our church leaders speak and it is broadcast on the BYU channel or online- or you can go in person if you’re in Utah).   We usually have this for breakfast or a brunch inbetween sessions since I can make it the day before and just pop it in the oven.
It’s also nice for holidays or anytime you want a super quick hot breakfast that you can make ahead of time.  Even my hubby who does not love eggs likes this. (I’m sure the bacon doesn’t hurt 😉
If you have a large group, you can double this and put it in a 9 by 13 inch pan as well, we’ve done that many times.

BREAKFAST STRATA
6-8 slices thick bread, crust removed and cut in 1″ cubes (8 cups)
1/2 lb mild italian sausage, cooked
1/2 lb bacon, cooked and crumbled (or extra sausage or chopped ham)
1 1/2 cups shredded cheddar cheese
2 cups milk
4 eggs
1/4 tsp salt
pinch black pepper
1 tsp dry mustard (I only use Coleman’s brand- it’s so much better)

Spray a 8 or 9 inch square pan or casserole pan with nonstick coating.
Mix the bread, meat, and cheese together and place in pan.
Beat eggs, milk, salt, and mustard together until well combined and pour over bread mixture in pan.
To make ahead you can cover and chill up to overnight at this point.
Bake at 325 degrees for 35 to 45 minutes. (If chilled, place in oven while it preheats so pan warms slowly).

Recipe adapted from my friend Holly P.

Filed Under: Breakfast, Holiday Recipes

Grainy Potato Salad with Salami

September 28, 2012 by


My hubby hates regular potato salad, mainly because of the eggs and mayonnaise (2 ingredients he dislikes).  But this is more like a German potato salad, especially if you use a German style mustard and salami.
We thought it was even better the next day, the potatoes really take on more flavor after it sits for a bit.  I used some salami from one of my favorite places, Edelweiss Delicatessen.  I have made it with half each red and yellow baby new potatoes, but it’s just as good using just one variety as well.

GRAINY POTATO SALAD WITH SALAMI
2 lbs new potatoes, (red, yellow, or half of each)
6 T cider vinegar, divided
1 T kosher salt
1/4 cup coarse mustard
3 T sugar
1/4 cup oil
1/3 cup salami, chopped
1/4 cup fresh parsley, finely chopped
2 T thinly sliced green onions
salt and pepper to taste

Half potatoes, and place in a pot with 3 T of the cider vinegar and salt.  Add water to cover.
Bring to a boil then reduce heat and simmer uncovered for 15-20 minutes, or until you can pierce potatoes with a fork.
Drain potatoes and set aside while you make dressing.
Make dressing: In a small bowl, whisk together  the remaining 3 T cider vinegar, mustard, sugar, and a pinch salt and pepper.
Whisk while pouring oil in, then test and add more salt or pepper to taste.
Pour dressing over potatoes along with salami, parsley, and green onions.
Stir once, gently, trying to be gentle on potatoes.
Can be served warm, at room temperature, or cold.

Recipe slightly adapted from Better Homes and Gardens

Filed Under: German, Salad / Dressings, Side Dishes

Favorite Things… Edelweiss Sausage and Delicatessen

September 27, 2012 by

I was going to post a recipe today.. but realized first I should tell you about one of my favorite places, Edelweiss Sausage and Delicatessen in Portland Oregon.
They have an absolutely amazing selection of charcuterie  (just think amazing cured meats).  Our favorites are landjaeger, paprika pepperoni, and of course the black forest ham… and don’t forget the black forest bacon.  Crazy good.  I forgot to get some in all my excitement last time.. still thinking about it. 🙂
And of course my hubby would be defastaded if I didn’t bring back some pretzels and their house made mustard (you’ll want to get a pound, just trust me on that one)!
I took my camera last time I went… but I got so distracted I forgot to take pictures. 🙂
This is what I came home with…

 

 

 

 

 

 
Okay, and some cookies too. 🙂  I’m in the process of making my own versions to make at home because I love them so much.  Chocolate spritzers and florentines.  Yum.

 

 

 

 

 

 

 
They also have a great licorice and chocolate selection, and pretty much everything you might want to have your very own “Oktoberfest” at home.  So if you haven’t gone, swing by sometime, it’s an experience!

Filed Under: Favorite Things & Places, German

Quick Sauerkraut

September 24, 2012 by

 

 

 

 

 

 

 

 

 

 

I am not a fan of sauerkraut that comes in a can or package.  And I don’t really want to make real kraut.  My Grandma made kraut every year, layering cabbage and salt in a big crock and weighing it down.  It takes a while, and honestly, I’m doubtful we would eat that much of it.
Enter, quick kraut.  It makes just enough, has a little fresher flavor and texture, and of course gives me an opportunity to remind my hubby that he himself is a “sauerkraut” having been born in Germany. 😉

QUICK SAUERKRAUT
1 tsp oil
1 onion, sliced thinly (about 1 cup)
1 medium green cabbage, shredded (about 4 cups)
1 1/4 cups cider vinegar
1/2 cup apple cider
1/2 cup water
1 T kosher salt

In a large pan over medium heat, heat oil.  Add onion and cook until softened.
Add remaining ingredients and bring to a boil.
Cover and simmer on low for about half an hour or until cabbage is tender.
Add water if too dry.
Store in an airtight container in the fridge for 2 weeks.

Recipe slightly adapted from food.com

Filed Under: German, Side Dishes

Pork Schnitzel and Easy Gravy

September 18, 2012 by

Since it is almost Oktoberfest time I thought I’d share some more of my favorite German recipes.  I can’t vouch for how authentic they all are since I tend to tweak recipes quite a bit.  This is a favorite of ours, and it’s super easy and inexpensive to make.   I buy the huge pork loin roast at Costco, then cut it into 1 or 2 lb pieces, wrap in butcher paper and freeze.  I use that for pork loin roasts and also anytime I need pork chops.  Just slice into desired thickness.  It’s much cheaper than buying the boneless pork loin chops usually and I like being able to slice it to the thickness I want.  (This is easier when partially frozen as well.)
While the gravy isn’t a German recipe, I always seem to make it with the schnitzel, and while it doesn’t have as good of flavor as a real gravy made from homemade stock, it’s decent and my hubby loves it.   It’s a recipe my Mom made all the time when I was a kid.
Serve with popovers, mashed potatoes, or spaetzle and some veggies.

PORK SCHNITZEL
1 lb pork loin roast (or boneless pork loin chops)
Oil for cooking (about 1/2 inch deep)
1 1/2 cups bread crumbs

Batter:
1 cup milk
1/2 cup flour
1 tsp salt
1/2 tsp black pepper
2 tsp paprika
1 tsp garlic powder
1/2 tsp black pepper

Slice the pork loin in slices about 1/2 inch thick then pound out to about 1/4 inch thick.
In one bowl whisk together the batter ingredients, in another bowl place the breadcrumbs.
Have a baking sheet or tray ready, then dip pounded pork chops into the batter first, then the breading.  Place on tray to rest a couple minutes.
In a heavy pan (my cast iron is my favorite because it retains heat well- but use what you’ve got) heat the oil over medium to medium high heat.
When hot cook pork without crowding the pan.  Turn when golden brown, then place on a wire rack set over a baking sheet while you finish the rest.
You can place this in the oven on warm if desired.

EASY GRAVY
2 cups cold water
1/4 cup flour
1/2 cup instant powdered milk
1 tsp chicken base (or another desired base- I like Penzey’s the best)
salt and pepper to taste

Combine everything in a pan and whisk over medium heat until combined and thickened.  If needed, add more water to make desired consistency.

 

 

Filed Under: German, Pork, Sauces / Condiments

Piggy Pancakes

September 14, 2012 by


Things have been a little crazy around here… a few too many projects to finish up before fall.  Every time I say I’m done with projects I add a few more.. then a few more…

I’ll be back to posting more regularly next week.  In the meantime, make pancakes.  Piggy pancakes. 🙂

Filed Under: Breakfast

Roasted Garlic Brown Rice

September 10, 2012 by


If I haven’t convinced you yet to try the easy baked brown rice, then this variation is sure to get you to. 🙂
I have a bit of a roasted garlic addiction (do they have treatment for that kind of thing?) and this isn’t helping.  I love brown rice when it’s fluffy and tender, and with the flavor additions here it takes it over the top.  If you don’t have fresh herbs, just use a T of dried, but definitely use the fresh if you have them.

ROASTED GARLIC BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained
1/4 cup roasted garlic paste 
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 cup minced fresh basil
1 tsp lemon zest
1/2 tsp fresh lemon juice

Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, add in remaining ingredients, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes.   (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.

Recipe source:  Adapted from The America’s Test Kitchen Healthy Family Cookbook

Filed Under: Side Dishes

Baked Brown Rice

September 7, 2012 by


Brown rice is one of those foods that if made well you wonder why it isn’t always made well, and when made poorly you wonder why anyone would want to eat twigs.  I love this method, and have had perfect results any time.  While I do have a rice cooker and use it often, I find the flavor in this baked rice is much better.   We forget we’re having brown rice since it comes out so fluffy as well.
And of course it’s always nice to let something cook in the oven so you can pay attention to whatever else is going on the table.  This is easily flavored as well, just use your imagination!  But even plain, this is delicious!

BAKED BROWN RICE
1 T olive oil
1/2 cup onion, minced
salt and pepper
2 1/4 cups water
1 cup chicken stock
1 1/2 cups long grain brown rice, rinsed & drained

Heat the oil in a oven safe pot over medium heat.
Add the onion and a pinch salt and cook until browned, about 12 minutes.
Add the water and broth, cover, and bring to a boil.
Stir in the rice and cover again.
Bake at 375 degrees, covered, for 65 to 70 minutes, or until rice is tender.
Fluff the rice, then lay a clean kitchen towel over the pot and place the lid on top to hold in place, and let sit for 10 minutes.   (This isn’t absolutely necessary, it just absorbs any extra moisture and makes for fluffier rice.)
Season with salt and pepper to taste and serve.

Recipe source:  The America’s Test Kitchen Healthy Family Cookbook

 



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Filed Under: Side Dishes