Beets, my favorite Beet recipes!

I happen to love beets and I have a Best of the Best recipe for Pickled Beets that I make often.
We get fresh beets from our local Farmers Market.
I'm an Administrator for a Cast Iron Website and we often post an ingredient and ask our followers to tell us how they use it, and they often share a recipe. The latest ingredient was Beets. Of course I mentioned Pickled Beets and so did many others. However, one person shared this recipe and I really liked it.
It's simple and it has to be delicious, if you like Beets.
I've never heard of Beets being served this way. My wife and I are on our way to the market this morning, in search of Beets!
We always have cans of Pineapple in our pantry.


Beets and Pineapple.

Thinly slice raw beet.
Heat the skillet on medium high heat and melt 2 TBS of Butter.
Add the sliced Beets with Salt and Pepper to taste.
Add 1 can of Pineapple Chinks, with the juice.
Reduce the heat to simmer, cover the skillet and allow the beets to cook until tender, stirring occasionally.

That's it!

I sliced the beets on a Mandoline.

I cut the rounds into quarters.

I didn't have Pineapple Chunks in my pantry so I used Sliced Pineapple and cut each slice into quarters.

Enjoy!
Peace in the Kitchen!



Pickled Beets

I hesitated to post this recipe because I didn't know if anyone else but me would pickle beets.
We went to our local farmer's market 2 weeks ago and I bought some beets. They were quite large and I wasn't sure what I was going to do with them.
I decided to pickle them and I'm glad I did. These are the best tasting beets I have ever eaten.

There were about 4 - 5 beets in various sizes and a few were large. I peeled them and quartered some and made large slices with some of them. I recommend just buying some fresh beets at a farmer's market, if you can, make the brine and use all of it, making sure to cover the beets completely. I added some slices of onion to the jar too.

I peeled them and put them in a pot of boiling water. Boiled them for a few minutes, reduced the heat and simmered them for about 30 minutes, until tender yet still had some texture.

Brine:

In a saucepan:
2 C white vinegar
2 C water
2 C sugar
1 tsp allspice, whole or ground ( I used ground)
1 tsp clove, whole or ground ( I used whole)
1 TBS ground cinnamon
Whisk well to incorporate the cinnamon

Boil until sugar has completely melted
Reduce heat and simmer 15 minutes
Remove and pour over beets and onions in jars ( I let the brine cool a bit before pouring it into the jars.

Refrigerate for 2 weeks

Enjoy!
Peace in the Kitchen!

Beet Sliders with Green Goddess Dressing from Gatsby's Diner in Sacramento, California


It's difficult to find a recipes that's different when beets are the main ingredient. This was very appealing to me as a vegetarian and a fan of beets.
The recipe says to discard the liquid that the beets are cooked in. I keep the liquid to use in a soup.
I have a recipe for what I believe are the Best of the Best Pickled Beets. The recipe is on the blog. I also have a recipe on the blog for Roasted Vegetables that includes Beets.
If you haven't tried beets, I hope you do.


5 quarts water
1/2 C sea salt, plus a pinch
1 TBS dried dill
6 dried arbol chiles
1/4 C coriander seeds
1 TBS caraway seeds
1 large carrot, coarsely chopped
2 stalks celery, coarsely chopped
1/2 large yellow onion, coarsely chopped
4 TBS seasoning sauce (recommended: Maggi)
6 to 8 whole beets (depending on size)
Olive oil
Green Goddess Dressing, recipe follows
Sliced red onions, for serving
16 to 18 slider buns, toasted
Directions
In a large stock pot, combine and the water, 1/2 C sea salt, dill, chiles, coriander, caraway, carrots, celery, onions, seasoning sauce, and beets and bring to a boil. Boil on medium heat for about 1 hour.

Remove the beets and let cool, discarding the liquid. Once cooled, remove the skin from the beets with a vegetable peeler. (Remember to wear gloves, as the beets will stain your hands as well as other surfaces.) Cut the beets into 1/4 to 3/8-inch slices. Place the beet slices, a drizzle of olive oil, and a pinch of sea salt into a skillet over high heat and saute until glossy and tender, about 2 1/2 minutes on each side.

Remove the beets from the skillet and serve with shaved red onion and Green Goddess Dressing on a toasted slider bun.


Green Goddess Dressing:
1 bunch fresh tarragon, stemmed, finely chopped
1/2 bunch fresh parsley, stemmed, finely chopped
1 bunch green onions, finely chopped
1/2 C buttermilk
1 TBS lemon juice
1/2 C white wine vinegar
1 C sour cream
2 C mayonnaise
Salt and pepper
Combine the herbs, green onions, buttermilk, lemon juice, and vinegar in a mixing bowl. Let macerate for 10 minutes. Add the sour cream and mayonnaise, and blend with an immersion blender until creamy. Season with salt and pepper.


Enjoy!
Peace in the Kitchen!





Citrus Beet Salad


This is an incredible recipe. We are members at one of the most prestigious Art Museums in the country, The Kimball. We're fortunate to live in the Dallas Ft. Worth metroplex and be able to visit it often.
We went to the opening of Faces of Impressionism, Portraits from the Musee D 'Orsay in Paris, France. It's also one of our favorite Museums. It's our favorite museum in Paris.
We had lunch in the museum cafe yesterday and fell in love with this simple beet salad. When I looked a the Kimball Cookbook in the museum gift shop, I saw the recipe. When I was paying for the book, I told the sales associate that I was paying $30 for a salad recipe. I discovered that there are hundreds of amazing recipes in the book. I decided to post some of them, starting with the Citrus Beet Salad.

Salad:
1  - 16 oz. jar of Sliced Pickled Beets, drained
1 C thinly sliced Carrots
1/4 C thinly sliced Red Onions
1/2 C Dried Cranberries
1 C Orange sections or 1 can Mandarin Oranges, drained.
2 TBS chopped fresh Parsley

Dressing:
3 TBS Red Wine Vinegar
3 TBS Orange Marmalade
1/4 tsp Allspice
1/4 tsp Coriander
1/4 tsp Cinnamon
1/4 tsp dried Ginger
1/2 tsp Vanilla
1/2 tsp Salt
1/8 tsp freshly ground Black Pepper
1 TBS Vegetable Oil

In a large mixing bowl:
Beets
Carrots
Onions
Cranberries
Orange Segments
Parsley
Stir to combine.
Set aside.

In a medium mixing bowl:
Vinegar
Marmalade
Allspice
Coriander
Cinnamon
Ginger
Vanilla
Salt
Black Pepper
Oil
Whisk well.

Pour dressing over the salad and toss well.
Refrigerate for at least 2 hours or overnight.

Enjoy!
Peace in the Kitchen!

I could write a dissertation about Borscht, but I won't. I'll keep it simple. My wife grew up on a Mennonite farm, her ancestors are Russian Mennonites. Their Borscht has cabbage, potatoes, onion, tomatoes, chicken and cream at the end. I grew up with Beet Borscht served with a dollop of Sour Cream. I haven't researched the origin of the soup, but here's my version of the Borscht that I knew as a child.

Beet Borscht

1 TBS Vegetable Oil
1 small Onion, chopped
1 C of shredded Carrots
1 C of shredded Beets
Salt and Pepper to taste
2 TBS Red Wine Vinegar
1 1/2 C Beet Juice

Garnishes:
Chopped Hard Boiled Eggs
Boiled and sliced Fingerling Potatoes
1 TBS of Horseradish mixed with 1/4 C Sour Cream
Sliced Dill Pickles
Fresh Chopped Dill

In a saucepan on medium heat:
Heat the Oil.

Add:
Onion, cook 3 minutes.
Carrots, cook 3 minutes.
Beets, cook 3 minutes.
Salt and Pepper to taste.
Vinegar, cook until evaporated.
Beet Juice, mix well.

Transfer to a covered bowl and refrigerate until cold.
Ladle the Soup into individual bowls and garnish with the options listed above.

Enjoy!
Peace in the Kitchen!


Roasted Root Vegetables

Here's what you'll need:
Preheat the oven to 400 degree oven
1 - Large Roasting Pan

3 Sweet Potatoes, peeled and wedged
8-12 Slender Carrots, peeled, whole
8-12 Baby Turnips, peeled, whole
8-10 Fingerling Potatoes, cleaned, skins on, cut in half lengthwise
4 Large Parsnips, peeled, cut diagonally into 1" slices
3 Medium Onions, peeled and quartered
3-4 Large Beets, peeled and wedged
1 Whole Garlic head, cloves separated and un peeled
3 sprigs of Fresh Rosemary
Coarse Sea Salt, Freshly Ground Black Pepper
Olive Oil

Place all vegetables in the pan
Drizzle generously with Olive Oil, toss by hand to coat evenly
Season with salt and pepper

Bake 45 minutes to 1 hour (stir occasionally), until all the vegetables are tender

Enjoy!
Peace in the Kitchen!

Inside-Out Chocolate Strawberries from Duncan Hines

This can't be any easier. It makes a great simple, easy. delicious dessert.
The Frosting is from Duncan Hines.

Inside-Out Chocolate Strawberries 

Inside-Out Chocolate Strawberries: make this romantic flavor combo without having to melt chocolate. 1. Hollow strawberries. 2. Fill with Creamy Home-Style Classic Chocolate frosting. Tip: Use an egg carton for easy transport and display.

Pull Apart Bundt Pizza with a Marinara Dipping Sauce

I love it when friends share their favorite recipes and I can post them on the Blog. I grew up in Michigan. If you follow my Blog, you know many of the details of my childhood. We lived on Briggs Street in Drayton Plains. Our neighborhood was full of kids. We all played together and went to school together. This recipe was shared with me by one of my childhood friends, Debby. She lived across the street from me.
I like this recipe and I look forward to making it. I've adapted it.

Pull Apart Bundt Pizza with a Marinara Dipping Sauce

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Bundt pan with a simple design, sprayed well with a vegetable cooking spray.


2 cans of Pizza Dough, cut into 1/2" slices and cut the slices into four pieces.
2 C shredded Mozzarella Cheese
1 C grated Parmesan Cheese
2 TBS dried Italian Seasoning
1/3 C Olive Oil
1 (6 oz.) package of Pepperoni. I use a vegetarian version. (roughly chopped)
A Jar of your favorite Marinara Sauce for Dipping.

Place all ingredients in a large mixing bowl.
Mix well with your hands to make sure everything is coated with Oil.
Spread evenly into the pan.
Bake for 35 minutes or until a knife in the center comes out clean. You may need to continue to bake it in 5 minute increments, testing with a knife after each time.

Invert onto a serving platter.
Serve hot .
Place a small bowl of Marinara Sauce in the center of the bread for dipping. You can also serve it in individual serving bowl.

Enjoy!
Peace in the Kitchen!

Gruyere Cheese , 3 recipes

I wanted to write a post about Gruyere Cheese. It's one of my favorite cheeses to use in recipes. It's quite versatile and melts well to be incorporated into many recipes.

"Gruyère cheese is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. In Quiche, Gruyère adds savoriness without overshadowing the other ingredients. It is a good melting cheese, particularly suited for Fondues along with Vacherin and Emmental. It is also traditionally used in French Onion Soup, as well as in Croque Monsieur, a classic French toasted Ham and Cheese Sandwich. Gruyère is also used in chicken and veal Cordon Bleu. It is a fine table cheese, and when grated, it is often used with Salads and Pastas. It is used, grated, atop Le Tourin, a type of garlic soup from France which is served on dried bread. White wines, such as Riesling, pair well with Gruyere. Sparkling apple cider and Bock beer are also beverage affinities."


Gruyere Souffle

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Buttered 2 Quart Souffle Dish

2 Slices of Whole Wheat Bread pulsed in a Food Processor to make Bread Crumbs.
1 C Whole Milk
1 C Grated Gruyere Cheese
1 TBS Butter
A pinch of Salt
A pinch of Pepper
1/8 tsp Cayenne Pepper
2 Large Egg Yolks
3 Large Egg Whites, beaten until stiff peak.

In a large saucepan on medium heat:
Milk, heat to scald.
Reduce heat to low.

Add:
Bread Crumbs
Cheese
Butter
Salt
Pepper
Cayenne Pepper
Cook until the Cheese melts, stirring often.
Remove from heat.

Whisk in Egg Yolks.
Fold in Egg Whites.
Pour batter into the dish.
Bake for 30 minutes.

Enjoy!
Peace in the Kitchen!


Gruyere Fondue

1 Clove of Garlic, crushed
1 1/2 C Dry White Wine
1 pound of Gruyere Cheese, cubed
1 tsp Nutmeg
1/4 C Kirsch
French Country Bread, cubed. You can use a Baguette too.

Rub the inside of a saucepan with the Garlic. Discard any remaining pieces.
Add Wine and bring to a boil.
Reduce heat to medium low and stir in the Cheese with a wooden spoon, until melted. 
Do not allow it to boil.
Cook for about 20 minutes, it will begin to thicken.
Add:
Nutmeg
Kirsch
Transfer to a Fondue Pot or Chafing Dish.
Serve by dipping cubed bread into the cheese with Fondue Forks.
Stir frequently while serving.
Add additional wine if it begins to thicken too much.

Enjoy!
Peace in the Kitchen!


Gruyere and Chive Popovers

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Popover Pan

3 C Whole Milk
3 C Flour
1 1/2 tsp Salt
6 Eggs
1 1/4 C shredded Gruyere Cheese, divided.
2 TBS fresh Chives, minced
2 TBS Butter, cubed
Butter for the Popover pan

In a saucepan on medium heat:
Milk
Heat just to a simmer with bubbles forming around the edge.

In a small mixing bowl:
Flour 
Salt
Sifted together.
Set aside.

In a large mixing bowl:
Eggs
Whisk well.
Slowly add Milk.
Whisk quickly to avoid cooking the eggs.
Add:
Flour
Whisking just until combined.

Add:
1 C of Cheese
Chives
Whisk to combine.

Preheat the Pan for 2 minutes.
Remove and add a bit of Butter to each cup.
Divide the batter evenly among the cups, filling 3/4 full.
Top each with some of the remaining Cheese.
Bake for 20 minutes.

Reduce heat to 300 degrees.
Continue baking for 10 minutes.

Remove and serve warm with Butter and Jam.

Enjoy!
Peace in the Kitchen!

Chocolate - Raspberry Mousse Dessert

I think the combination of Chocolate and Raspberry go together well. It may be my favorite flavor combination. Raspberry has always been my fruit and fruit flavor of choice. If I have an option for fruit I always choose Raspberry. I love anything made with Raspberries so this recipe is very appealing to me. It comes from Kraft, and this is my adapted version of the original recipe.

Here's what you'll need:
1 - 8" X 8" baking pan.

10 Oreo Cookies, finely crushed.
2 TBS Butter, melted
1 - (3.9oz.) box of Jello Chocolate Instant Pudding
1 C Cold Whole Milk
1 - 8oz. container of Frozen Cool Whip whipped topping, thawed.
3/4 C your favorite Raspberry Jam + additional for garnish. My favorite is Bonne Maman .

In a small mixing bowl:
Cookie Crumbs
Butter
Mix well to form the crust.
Press evenly in the bottom of the pan.

In a large mixing bowl with an electric hand mixer:
Pudding Mix
Milk
Beat for 2 minutes, until creamy smooth.
Beat in 1/3 of the Cool Whip into the Pudding.
Spread evenly over the Crust.

In a medium mixing bowl with a rubber spatula:
Jam
Remaining Cool Whip
Mix just to combine well.
Spread evenly over the Pudding layer.

Cover with plastic wrap and refrigerate for at least 3 hours.

Cut into squares to serve.
Garnish with additional Raspberry Jam.

Enjoy!
Peace in the Kitchen!

Sage and Maple Cornbread

I received this recipe from a friend in Michigan. Thank you Gretchen, I always appreciate a shared recipe. I have several recipes for Cornbread and it's a very  popular recipe in Texas. It's traditionally made in Cast Iron and served with Chili. I just made a big pot of Chili today.

Here's what you'll need:
Preheat the oven to 425 degrees.
1 - 9" Cast Iron Skillet or an 8" X 8" Casserole dish with 2 TBS of Vegetable Oil and 2 TBS Butter that will be melted in the preheated oven prior to adding the batter.

1 C Flour
1 C Cornmeal
1 TBS Baking Powder
1 tsp Salt
2 Eggs, heated
1 C Buttermilk
1/4 C Pure Maple Syrup, the best you can afford. It makes a difference.
4 TBS Butter, melted
3 TBS Dried Sage

In a large mixing bowl:
Flour
Cornmeal
Baking Powder
Salt
Sage
Whisk well and set aside.

In another large mixing bowl:
Eggs
Buttermilk
Maple Syrup
Melted Butter
Whisk well.
Add Dry ingredients to Wet ingredients and stir by hand, just until combined.

Place the skillet or baking dish in the preheated oven with 2 TBS Vegetable Oil and 2 TBS Butter. Heat until the butter is melted.

Carefully pour the batter into the pan.
Bake for 25 - 35 minutes.
The edges should be light brown, crispy and the sides begin to pull away.
A toothpick in the center should come out clean.

Serve with additional butter.

Enjoy!
Peace in the Kitchen!

Toasted Coconut Tart from Sweets and Treats

This recipe is adapted from Sweets and Treats. I like Coconut Pies and Tarts, not everyone in our family does. I don't get a chance to make Coconut Deserts often, but I'll make this one for Easter this year. I'll share it with the family if anyone's interested in trying it.

Toasted Coconut Tart

Here's what you'll need:
Preheat the oven to 375 degrees. It will be reduced to 350 after the Coconut is toasted and the crust is pre baked.
1 - 9" Pie Pan
1- pre made Pie Crust, or......... make a homemade crust like my wife does. She insists on homemade. She grew up on a Mennonite Farm in Kansas so she knows how to make the best Pie Crust. I don't even attempt it.
Pre bake the crust according to package directions, or at 375 degrees for 15 minutes with pie weights or foiled lined with beans. When it's baked, cool on a rack.


1/4 C Cold Water
1 1/2 C flaked Coconut, toasted on a sheet pan at 375 degrees for 6 minutes.
1 C granulated Sugar
1 TBS Flour
1/4 tsp Baking Powder
1/4 tsp Salt
3 Eggs
1 C Half and Half
4 TBS (1/2 stick) Butter, melted
1 tsp Vanilla
1 1/2 C Cool Whip, or you can make Homemade Whipped Cream. I always prefer to make it homemade!

In a medium bowl:
Sugar
Flour
Baking Powder
Salt
Whisk well and set aside.

In a large bowl:
Eggs
Half and Half
Vanilla
Whisk well.
Add the Sugar mixture to this bowl.
Fold in the Toasted Coconut.

Place the Pie on a Sheet Pan and pour in the filling.
Bake at 350 degrees for 45 minutes.
Remove to a rack and cool completely.
Refrigerate until chilled and serve cold.
Serve each slice with a dollop of Whipped Cream.

Enjoy!
Peace in the Kitchen!