Beet Pistachio Ravioli

It’s February and that means all things hearts and all things red and pink.

Now I am the first to defiantly declare that I hate pink. But as I mature my mind has opened up a bit to taking an interest in the girly color. I actually own three articles of clothing in the pink family!

But when it comes to pink foods, I’m all for it!

We’re talking beets. Again!

These pasta purses are simple to assemble and would definitely make for quite the showstopper at your Valentine’s dinner this month.

ravioli-purse-assembly

Using wonton or egg roll wrappers makes homemade ravioli a less daunting task. To cook the beets, either roast them in the oven or boil them until tender.

img_8745

Beet Pistachio Ravioli

Ingredients:

  • 2 beets, peeled, chopped, and cooked until tender
  • 1/2 C ricotta cheese
  • 1/2 C parmesan cheese
  • 1/4 C shelled pistachios
  • 3 tbsp mascarpone cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 pkg (12 oz) wonton wrappers
  • water, for sealing the ravoili
  • melted butter, for serving
  • Meyer lemon olive oil, for serving
  • cooked pancetta or bacon, for serving (optional)
  • fresh mint, for garnish (optional)

Steps:

  1. Place cooked beets, ricotta, parmesan, pistachios, mascarpone, S+P in a food processor and puree until smooth.
  2. Place a small spoonful in the center of a wonton wrapper. Dip finger in a shallow bowl of water and trace the edge of the wrapper. Pinch wonton into a little purse. [see photos above] You can also simply fold the wonton wrapper into triangles.
  3. Cook assembled wontons in a pot of boiling salted water for approximately 4 minutes, until the wonton wrapper is clear and the ravioli float to the top.
  4. Serve ravioli warm with a drizzle of melted butter, Meyer lemon olive oil, S+P. Add some crispy pancetta or bacon for texture and fresh mint for freshness and greenery.

*This recipe is adapted from Erica at http://www.forkknifeandlove.com/easy-beet-pistachio-ravioli-with-lemon-butter-sauce/*

Beet and Pistachio Ravioli | Sew You Think You Can Cook

#FoodieExtravaganza: Heart Healthy Fiber Rich Foods

foodieextravaganza-300February is Heart Health Month, fitting being the month of love. Wendy, our host this month, decided to help us improve our diets by adding more heart healthy fiber.

The American Heart Association provides great recourse if you’re looking for healthy eating. An entire page on whole grains and fiber is a great place to start!

Like most of my Foodie friends, I used oats in my recipe.

I like throwing oats into smoothies for a little extra boost of fiber and substance. I made this smoothie last year with some extra beets and was saving it for February!

Heart Beet Smoothie for #FoodieExtravaganza from Sew You Think You Can Cook

This recipe makes 1 smoothie.

An Original Recipe

Heart Beet Smoothie

Ingredients:

  • 1/2 C fresh cranberries
  • 5 whole frozen strawberries
  • 1/4 C chopped beets
  • 1/4 C old fashioned or quick cook oats
  • 1/4 C whole milk vanilla yogurt
  • 1/4 C whole milk

Steps:

  1. Place ingredients in a blender and blend until smooth.

Heart Beet Smoothie for #FoodieExtravaganza from Sew You Think You Can Cook (2)

Be sure to check out these other heart healthy recipes:

 5-Way Cincinnati Chili Spaghetti Squash Boats from Palatable Pastime

Apple Oatmeal Breakfast Bake from Cookaholic Wife

 Baked Oatmeal from A Day in the Life on the Farm

 Black-eyed Pea Salad – Saladu Ñebbe from Food Lust People Love |

 Cranberry Nut Muffins from Hardly A Goddess

Easy Breakfast Oatmeal from Basic N Delicious

 Farmer’s Salad from Fearlessly Creative Mammas

 Fruity chewy granola bars from  Caroline’s Cooking

 Fruity Custard from Sneha’s Recipe

 Heart Beet Smoothie from Sew You Think You Can Cook

 Moroccan Sweet Potato and Lentil Stew from Culinary Adventures with Camilla

 Vegetarian Spicy Asian Lettuce Wraps from cookinandcraftin

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Food Bloggers Recipe Swap: Shredded Beets with Citrus Vinaigrette

It’s my first time posting in the Food Bloggers Recipe Swap and I’m pretty excited.

I probably should have just waited until the new year to begin participating, but I was just too excited!

There’s been a lot going on here, as I’m sure in most people’s homes, the past two months. I’m now feeling the crunch to Christmas (and that is in no way a bad thing) and have been neglecting a lot of my blogging responsibilities, frantically scrambling to pull together a post the night before it’s due to go live.

I’ve been enjoying the bit of a break though, and have revived my cross stitch hobby. Christmas time always does that to me. I’ve also just begun a new friendship and have enjoyed getting out of the house and killing time at the mall talking to another adult human being during the day.

Somehow this week though, I’ve got to find time to pack for our holiday vacation, wrap the kid’s presents, send those Christmas cards, and order a few final gifts. My mother-in-law is coming into town tonight so I’m hoping I’ll be able to sneak in some of that holiday cheer while the kids are otherwise preoccupied. (hint hint, Tilly!)

What does any of that have to do with Food Bloggers Recipe Swap?

Well, nothing really. Except that by opting in for December, I committed myself to being assigned a blog, finding and recreating a recipe from that blog, and then sharing it with all of you, my dear readers. Much like the Secret Recipe Club which has sadly come to an end.

The main difference between this group and that is the posting leniency. As long as I get my post completed by the end of the month, life is peachy! I don’t think the assignments are a secret either, and should I choose, I could search through the assignment list and figure out who is digging through my recipe index, but I won’t spoil the surprise. 🙂

For my first month, I was assigned Love and Cilantro written by Danya. Danya grew up in Jamaica and now lives in Canada where she attends culinary school. I envy her bravery to switch up her life and live out her dreams. I often think about going to culinary school, maybe after the kids are in elementary school?

Danya’s blog is relatively new, just over a year old if my calculations are correct! With a shorter recipe selection than some blogs I’ve scoured you’d think my decision would be fairly simple. Think again! I’d narrowed it down to Spinach Stuffed Chicken Breast (which will still probably happen), Asian Salad, and the Raw Beet Salad I ultimately picked. Oh wait! There’s this beautiful Greek Chicken she shared on Sunday, too, dang – too late!

I’m really happy with the Beet Salad, though. I mean, I love beets, so why wouldn’t I like this salad!? I don’t often work with beets raw and it was fun to do so. The vinaigrette the shredded beets are tossed in is perfectly balanced – the lemon mellows out the orange and the white balsamic is a fun new ingredient to my pantry. I didn’t have chives so very thinly sliced a scallion.

I think this salad would make a beautiful addition to your holiday table this month – the bright color and flavor would brighten your plate wonderfully!

Shredded Beets with Citrus Vinaigrette

Ingredients:

  • 1 bunch beets, peeled and shredded
  • 1 orange, zested and juiced
  • 1 lemon, zested and juiced
  • 1/4 C white balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp agave (or honey)
  • 1 tsp Dijon mustard
  • 1-2 scallions, thinly sliced (or 4 chives)

Steps:

  1. Place shredded beets in a bowl.
  2. In a small bowl, whisk together the citrus, vinegar, oil, mustard, and agave. Season to taste with S+P. Toss beets with as much dressing as desired. Garnish with scallion/chives.

*This recipe is adapted from Danya at http://loveandcilantro.com/orange-beet-salad/*

Shredded Beets with Citrus Vinaigrette for Food Bloggers Recipe Swap from Sew You Think You Can Cook

 

Autumn Salad

After a few weeks of less than healthy eating I was craving a good salad. A salad that would qualify as dinner.

I immediately went to my vegetarian/vegan cookbook,  The Vibrant Table. Most of the recipes I was itching to make were better suited for spring and summer produce, but I found a beautiful autumn salad that caught my eye.

Autumn Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

This salad involved a lot of ingredients that we love – beets, Brussles sprouts, apples and pears. I had to swap the use of squash for sweet potatoes due to my allergy, but it worked perfectly, and also falls under the favorite food category. Persimmons were called for as an optional ingredient for adding to the salad and conveniently I had one sitting on my counter from the farmer’s market.

If you’ve never worked with a persimmon, I suggest you find one while they’re readily available this fall. It’s a fruit (berry, technically) that looks like an orange tomato. I thought it had a taste vaguely similar to a sweet apple but with a texture of a grape without the “pop.”

I was bummed to omit the pear as my husband grabbed the last one for his mid morning snack, but honestly, there was enough going on in this salad that it wasn’t missed.

As mentioned, there’s a lot happening in this salad. It’s not one to be whipped up 15 minutes before you’re hungry.

The night before I cleaned and prepped the Brussels sprouts, toasted the pecans, and roasted the beets.

Day of, I roasted the Brussels sprouts, sweet potato, and apples. Made the dressing. Warmed up the beets. And assembled the final product on a bed of spinach and arugula.

Autumn Salad

Ingredients for salad:

  • 1/2 C pecan halves
  • 2-3 mini red beets, quartered
  • 4-5 mini candy beets, quartered
  • 2 tbsp olive oil, divided use
  • 2 apples, sliced in wedges
  • 1 sweet potato, peeled and chopped
  • 1 lb Brussels sprouts, cleaned and halved
  • 1/2 tsp paprika
  • 1 pear, sliced (optional)
  • 1 persimmon, sliced
  • 3 handfuls baby spinach
  • 2 handful baby arugula

Ingredients for dressing:

  • 1/2 C roasted apples
  • 2 tbsp pomegranate molasses
  • 1 tbsp vegetable oil
  • 2 tsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/4 tsp Kosher salt
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread pecans on a rimmed baking sheet. Toast 8 minutes. Remove and set aside.
  3. Preheat oven to 400 degrees F.
  4. Put red beets in a foil pouch, toss with 1/2 tbsp olive oil, S+P. Put candy beets in a separate foil pouch, toss with 1/2 tbsp olive oil, S+P. Roast 35 minutes, until tender.
  5. Place apples in a baking dish. Bake 20 minutes.
  6. Toss Brussels sprouts and sweet potato with remaining olive oil, S+P, and paprika. Spread onto a rimmed baking sheet in a single layer. Roast 10 minutes, flip, roast another 10 minutes, until tender.
  7. Make dressing: Blend 1/2 C roasted apples, molasses, vegetable oil, vinegar, mustard, and salt. With the motor running, stream in the olive oil. If needed, add up to 2 tbsp water to thin the dressing.
  8. Assemble salad: Place roasted veggies and fruit, nuts, and fresh fruit over a bed of spinach and arugula.

*This recipe is modified from The Vibrant Table*

Autumn Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

Disclaimer: This post contains affiliate links.

#SundaySupper: Waffles!

I am so excited to be back blogging with the Sunday Supper Movement. My last post was the Regional Specialties themed day – OVER TWO MONTHS AGO! I have definitely missed being able to share the table with this great group of foodies.

As soon as the theme was revealed for today’s event, you know I couldn’t miss out on this one. Waffles! If you know me but at all you’d probably have reported a missing person had I not chimed in today. Thanks, Sue from A Palatable Pastime, for hosting today’s event at a time in my life when I could finally participate in #SundaySupper. I know you did it just for me and not because National Waffle Iron Day is Wednesday. 😉 Be sure to scroll past my recipe for a collection of over 35 waffles recipes.

Having made just a few waffles in my day, I decided to throw caution to the wind and make my own waffle. I did it “by feel” and needed to adjust my flour amount before I was comfortable with the batter. I’m happy to report that my waffles worked out, and my creative flavor combination wasn’t a failure.

I love pairing cherries with chocolate, so those hand picked cherries of ours found their way into my waffles. As sometimes the only way to get Firecracker to eat is by way of waffle or pancake, I knew I had to throw something nutritious in there. That’s where the beets come in. I was going to roast them and toss them in a smoothie, but this way was easier.

An Original Recipe

Chocolate Cherry Beet Waffles

Ingredients:

  • 1 1/4 C flour
  • 3/4 C whole wheat flour
  • 1/4 C cocoa powder
  • 1/4 C sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 2 eggs
  • 2 C milk
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 3/4 C shredded beets, patted dry
  • 2 C fresh cherries, pitted and chopped
  • whipped cream for serving (optional)

Steps:

  1. In a large bowl, whisk together the flours, cocoa powder, sugar, baking powder, salt, and baking soda.
  2. In another bowl, whisk together the eggs, milk, oil, and vanilla.
  3. Mix the wet ingredients into the dry ingredients. Fold in the beets and cherries.
  4. Into a hot greased waffle iron, drop 1/3 C of batter and cook until browned. Serve with whipped cream.

Chocolate Cherry Beet Waffles for #SundaySupper from Sew You Think You Can Cook

Sweet and Sinful:

Savory Brinner Winners:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

#SundaySupper: Root Vegetables

Every year in our marriage we’ve celebrated Valentine’s Day by enjoying fondue. That’s what happens when you get two Fondue Makers! Sometimes I do a cheese, sometimes chocolate, and sometimes even both!

This year, our 5th married Valentine’s Day, was a little different. Our stay here in Ohio has been for schooling, my husband will earn his Masters degree at the end of the month. He successfully defended his thesis this week! This calendar year has been quite a stressful and busy one so far and I am quite ready to get my husband back. So, for Valentine’s Day this year I was reading Chapters 4 and 5 of his thesis, being a second set of eyes to check for content cohesion and grammatical quirks.

I woke up really early on Sunday, February 14th to go to the grocery store before the post-church crowds did their shopping to get everything I’d need for Caramelized Shallot Fondue and Champagne Poached Pears. I also found some Florida Strawberries! And then I got to the check out only to discover that they couldn’t sell me alcohol before noon.

We decided we’d go back to get the champagne later in the day but a snow storm derailed those plans. It was on to Plan B. No plan. The plan of, “What’s in the fridge?” Beets. Pine nuts. Crescent rolls. Pasta. Bacon.

An internet search yielded a Beet Pesto Pizza. We didn’t have any of the toppings but the pesto we could make and serve over pasta instead. (We did toss some bacon in our pasta, too!)

The result? A beautiful, deep pink pasta which turned out to be simply perfect for Valentine’s Day! My garnish of parsley makes this a great option for Christmas, too.

That long introduction leads us to the theme for today’s #SundaySupper hosted by Cindy of Cindy’s Recipes and Writings, root vegetables. We contemplated adding some sweet potato to the pesto, but were too afraid of the color that might result. There are some great ideas for how to prepare a wide variety of root vegetables in today’s round-up, simply scroll past my photo to check them out!

Beet Pesto

Ingredients:

  • 1 large beet, peeled and diced
  • 2 tsp minced garlic
  • 2 tbsp pine nuts
  • 1/4 C extra virgin olive oil

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss beet and garlic in a little bit of olive oil. Season with S+P. Place on a baking sheet and roast 20-30 minutes, or until tender. (Note: roasting time will depend on size of dice.)
  3. When slightly cooled, place in a food processor and pulse until fine. Add the pine nuts and olive oil and puree until smooth. Season to taste with S+P.
  4. Option: Serve on pasta with parmesan and parsley.

Beet Pesto for #Sunday Supper from Sew You Think You Can Cook

Appetizers

Breakfast

Main

Sides

Desserts

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Disclaimer: This post contains affiliate links.

Dominican Beet Potato Salad

Remember that beet potato salad I said I made with the beets from the Farmer’s Market? Well, today’s the day I finally share the recipe!

It’s National Potato Day!

This potato salad recipe comes from one of my dad’s aunts. It’s one of those family recipes that doesn’t actually have measurements – and the ingredient values I did have were huge! I went with the flow and did my best at recreating this Dominican side dish. I used Yukon gold potatoes instead of Russet because that’s what I had, and instead of canned beets I used a fresh one from the Farmer’s Market. I will say, I added way too much onion so I’ve adjusted for that in the ingredients, I would still suggest adding it sparingly and to taste. There was a note on the “recipe” to gently mash the salad after it’s all mixed so that there’s a creamy texture but still with chunks of potato. Because I didn’t peel the potatoes this didn’t quite work, but I enjoyed it without the extra “mash” texture.

I don’t remember caring for these potatoes when I was a kid – but I definitely remember them! How does one forget pink potatoes!? My little man though greatly enjoyed it. Check out this video I posted to Instagram of him humming while he ate. 🙂

Tia’s Beet Potato Salad

Ingredients:

  • 1 small beet
  • 5 Yukon gold potatoes
  • 1 hard boiled egg, diced
  • 1/4 C mayonnaise
  • 2 tsp extra virgin olive oil
  • 1 1/2 tsp apple cider vinegar
  • 2 tsp grated onion (or less, to taste)

Steps:

  1. Peel beet and cut into quarters. Place in a small saucepan and cover with water, salt. Bring to a gentle boil and cook until tender, about 10 minutes. Drain and let cool. Finely dice the beets.
  2. Cut potatoes into quarters. Place in a saucepan and cover with water, salt. Bring to a gentle boil and cook until tender, about 5 minutes. Drain and let cool. Cut potatoes into bite sized chunks – remove skins if desired.
  3. In a large bowl whisk together mayo, olive oil, and vinegar. Add potatoes and hard boiled egg. Season to taste with S+P.
  4. Grate the onion over the bowl so as to collect the juices. Add the beets and mix until pink. Season to taste again with S+P. Note: If the onion taste is too strong, add more mayo.

Dominican Beet Potato Salad | Sew You Think You Can Cook