Beet Salad with Mint

This is a delicious salad. Beets fight anemia and detoxify the body. They are high in antioxidants and boost blood flow, regulate cholesterol levels and support healthy liver function. 

Ingredients

2 1/2 lbs beets - (3-4 medium size)
2 TBS balsamic vinegar
1/2 teaspoon sugar
2 TBS olive oil
1/4 cup fresh mint leaves, chopped

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 400-425F oven for about 40 minutes till soft when speared with a fork. 

The beets may be roasted 2 days in advance and kept covered and chilled.

Unwrap the beets carefully and let them cool until they can be handled. Using a paper towel, slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. 

In a large bowl whisk together the vinegar, the sugar, and salt to taste, add the oil in a stream, whisking, until it is emulsified.

Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well.

Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint. You can also add 1/4 cup of crumbled goat cheese or cubes of Feta cheese to this salad. 

Chilled Beet Soup

Ingredients 

4 Roasted Beets – medium to large size

2 cups of low sodium chicken broth  OR 
2 cups of vegetable broth 

1 green onion (white part only) chopped

Salt & pepper to taste

1 tsp lemon juice (or more to taste)

1 tbs pickled beet juice or 1 tbs sauerkraut

½ tsp dill seed

Directions

Wash beets and cut tops to 1”.  Place in a deep baking pan, lightly oiled, and sprinkle with salt & pepper. Add 1/4 cup of water.

Cover with foil and bake in 375F oven for about 40 minutes till soft when speared with a fork. 

Using a paper towel, rub the skins off.  Cut beets into quarters. 

Place in a sauce pan and add the broth, onion, salt, pepper and sauerkraut.  Heat through for about 10 minutes. 

Place in a blender and puree till smooth.  Chill overnight. 

Serve with a dollop of sourcream and fresh dill.

Variation:  Add ½ peeled and chopped English cucumber, to puree, 

1 celery (hearts) stick and leaves, and 1 TBS of balsamic vinegar 

Asparagus & Pea Soup

This is a great recipe to make with leftover asparagus.
It makes about 2-3 cups of soup.

Ingredients

1 Tbs olive oil
1 TBS chopped shallot, or white onion
8 asparagus stocks (trimmed)
2 cups of chicken or vegetable broth
1/2 cup fresh or frozen peas
1 handful of fresh spinach
salt & pepper
1 TBS cream, yogurt  (optional)


Directions

Heat a small pot over medium heat, and add the olive oil and onions. Gentle fry till soft.
Add the asparagus (cooked or raw) and stir for a few minutes. Add the broth, salt & pepper. Add the peas and spinach and bring to a boil. Reduce heat and simmer on low for 5 minutes.
Cool slightly, then add the mixture to a Vitamix or blender and blend for about 1-2 minutes till smooth. Add the cream and mix. Add more salt & pepper if necessary.

Serve with a sprig of parsley.

Nana Margie's Italian Meatballs

       Judy, her mom Margie and me.  

I met Judy in 2001 in Denver, Colorado. We became fast friends after meeting at our children's highschool.  Both newcomers to Denver, we started "The Denver Newcomers Club" in 2001.  All our outings and events seemed to be centered around food. Many of us have remained close since those early days. Judy would host big parties, and serve delicious Italian and Greek dishes from her family recipes.  Here is her mom Margie's famous meatball recipe.  

Ingredients 

1/2 lb lean ground beef 
1/2 lb ground pork - or substitute sweet Italian sausage 
1/2 lb ground veal 
1 medium onion, chopped finely (or less)
1 TBS granulated garlic - or 4 fresh cloves, minced 
1/2 cup fresh parsley, finely chopped 
1/2 cup grated parmesan cheese 
1 cup Italian seasoned bread crumbs (Progresso brand) 
1/4 tsp pepper 
salt to taste
1 1/2 teaspoons dried basil (or substitute fresh) *
1 tsp dried oregano (or substitute fresh) *
1 TBS Worcestershire sauce 
2 large eggs, beaten 
1/2 cup milk 

2-24-ounce jars of your favorite tomato sauce 

Directions 

Preheat oven to 400F. 

Mix all ingredients together thoroughly, using your hands. 

Wet your hands, and roll into balls about 1 1/2 inches in diameter. 

Place the meatballs on a foil-lined, greased cookie/baking sheet with sides. 
You can also use parchment paper. 

Bake in the oven for about 20 minutes or until browned and just cooked through. 
Check after 15 minutes. They will cook more in the sauce. 

Place the cooked meatballs into your favorite tomato sauce. Rao's is very good and Michael's of Brooklyn is excellent, available at Whole Foods.   Simmer for about an hour. You can also simmer them on low in a crock pot (about 8 hours).

Serve as a side with pasta. Or make meatball sandwiches with crusty Italian bread and sprinkle with some grated mozzarella cheese. 

* If you have Penzey's Tuscan sunset, you can use 2 1/2 tsp instead of the oregano/basil. 
It may be difficult at time to find ground veal, in which case I have used equal amounts of beef and pork. 

You can make the meatballs and freeze 1/2 after they are baked. Then heat them up in sauce at a future date. 

Dark Chocolate Smoothie

Makes 1 serving (16 oz)

1 cup of non-dairy milk (almond, cashew, walnut, hazelnut, hemp)
1 banana
1/2 cup ice
2 TBS cocoa powder
1 scoop of protein powder (optional)

Add all the ingredients into your vitamix or blender in the order listed.
Process till smooth.

Top with a fresh sprig of mint. Or you can add a fresh mint leaf to the ingredients.

One-Bowl Chocolate Cupcakes

This is a super-easy cupcake recipe you can make in one bowl. 
You can also sprinkle the cupcakes with sifted icing sugar to decorate, and omit the cream cheese icing. Great recipe for a birthday party. 

Makes 18

Ingredients (Cupcakes)

¾ cup unsweetened cocoa powder

1 ½ cups all-purpose  flour

1 ½ cups sugar

1 ½ teaspoons baking soda

¾ teaspoon baking powder

¾  teaspoon  salt

2 large eggs (or egg replacer)

¾ cup warm water

¾ cup of buttermilk 

(or mix 1 cup of milk or plant-based milk  +  1 TBS white vinegar, then measure out ¾ cup)

3 tablespoons of safflower oil (or canola)

1 teaspoon of pure vanilla extract

Orange Cream Cheese Icing

Beat one 8 oz. package of cream cheese (softened)  with ¼ cup honey and 1 tablespoon of grated orange rind for 1-2 minutes.  Then add ¼ cup heavy cream and beat another 1-2 minutes.  Spread over cooled muffins.  (Covers about 18)

Directions

Preheat oven to 350F.  

Line standard muffin tins with paper liners.  

Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a very large bowl.  

Add eggs, warm water, buttermilk, oil and vanilla and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full.  Bake until tops spring back when touched, about 15 minutes.  

Transfer cupcakes to wire racks to cool.  Cupcakes will keep covered up to 3 days. 

Top with cream cheese icing or sprinkle with icing sugar. 

Best Hamburger Recipe

Ingredients 

1 lb. ground beef (80-90% lean)
1 TBS water
2 TBS barbeque sauce
½ tsp salt or steak seasoning*
¼ tsp pepper
1 tsp Dijon mustard
1 egg 
¼ cup dry breadcrumbs
1/8 cup finely chopped white onion (optional)

Directions 

Mix the egg, water, mustard, barbeque sauce, salt, pepper together in a bowl with a whisk or fork till smooth.  Add the breadcrumbs and whisk.  Then add the ground meat and mix gently with a wooden spoon till it holds together.

Make 3 - 4 patties per pound of meat. Each one is about 4-5 oz.  Make a ball and then press flat to about ¾ “ thickness.  Handle gently.  Make an indent in the centre. This prevents the burger from puffing up in the middle when cooking. 

Barbeque on med-high heat for about 4-5 minutes per side.  Turn once and do not move them once they touch the grill till you’re ready to flip them. (Otherwise they’ll stick).  

Do not press them while they are cooking.  (They’ll dry out).

Top with sliced cheddar cheese.  You can add salt & pepper before serving.

Serve on toasted buns with a side of pickles and potato salad or chips. 

* the Keg Spice is good, or any other steak spice. 

You can also use veal or chicken.