Tag Archive: spinach

Quinoa Beet Salad

This is definitely a new favorite thing of mine.  Quinoa does have a lot of carbs but also TONS of vitamins and minerals for you.  So, where I would easily use rice or potatoes this fills in nicely.  It is also smoother and absorbs the flavors of what is being fixed more readily.  You will note that earlier I made chili with it.  It tasted like chili.  Now I am using an asian-orange-beet combination.  A lovely and healthy combination.  Enjoy this.

We are about done being healthy.  Pretty soon we will focus on SUPER BOWL food and Valentines Day.  Maybe some of this healthy stuff will make it in there though!

Beef Pinwheels and Gravy

Beef Pinwheels

Sometimes you just need a steak!  I was feeling like that this Sunday.  It was raining outside and I was feeling creative.  This is what we ended up with.

Beef Pinwheels with Gravy

  • 2lb. steak  1 ½ inches-2 inches thic
  • Salt and pepper
  • 2 tablespoons olive oil
  • String for tieing

On a counter or cutting board cut steak in half lengthwise and cover with plastic wrap.   Pound to ¾ of an inch think equal in all areas.  Use a rolling pin to ensure equal coverage.  Place three or four strands of kitchen string underneath pounded steak.  Season steak with salt and pepper.  Spread spinach and mushroom mixture equally over steak.  Top with cheese.  Press into steak.  Roll steak tightly into pinwheels and tie string to secure.

Preheat oven to 400.

Preheat an oven safe pan over medium heat with olive oil.  Sear steak on all sides (about 2 minutes a side).  Place pan into oven until meat registers 150-155 on a meat thermometer.  About 30 minutes.  Remove steak to cookie sheet and cover with foil.  Don’t put that pan in the sink!  Add the gravy mix started earlier to use all those pan drippings for sauce.  Slice roll into 1 inch pieces.  Serve with gravy over potatoes or rice.

For Stuffing

  • .5 oz fresh greens (spinach and kale)
  • 8 oz portabello mushrooms finely chopped
  • ½ teaspoon crushed red pepper flakes
  • 3 cloves garlic
  • 1 clove shallots
  • 1 teaspoon olive oil
  • ½ cup shredded mozzarella

Sautee shallots and garlic in oil until tender over medium heat.  Add crushed red pepper.  Add mushrooms then greens.  DO NOT STIR.  Allow the greens to steam in the flavor of garlic and shallots while they reduce.  Reduce until greens look dehydrated over mushrooms.  Then stir and continue to cook until all water is cooked out.

 

For Gravy

  • 3 tablespoons butter
  • 3 tablespoons all purpose flour
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • ½ teaspoon chopped fresh thyme
  • 2 tablespoons Worcestershire sauce
  • 3 cups beef broth
  • Salt and freshly ground black pepper

Melt butter in a saucepan over medium heat.  Add flour to pan and stir to incorporate.  Continue stirring until roux becomes dark brown, 6-8 minutes.  Add shallots, garlic and thyme and soften for about a minute.  Add Worcestershire sauce and cook until evaporated. About a minute.  Add beef broth and season with salt and pepper.  Bring to a boil then reduce to simmer until sauce has reduced.  About 20 minutes.  Remove from heat and set aside.  Add mixture to pan that steak was cooked in with drippings.  Heat over medium high and stir scraping bottom ofpan.  Bring to a boil for 5-7 minutes until thickened and very dark.

Sharing with:

Jam Hands Make-Ahead Meals for Busy Moms

Sumo's Sweet Stuff

A Marvelous Mess

Soup, Salad and Laundry?

This week we are hopping with Slightly Indulgent Tuesdays (a gluten free gal!), HomesteadSimple and Haute Mom.  I am also getting ready to take this to Strut Your Stuff Saturday with the Six Sisters.  I just love them and their stuff.  You should check them out.  Such a sweet story and a fun blog with lots of great ideas.

I got a call from my son, Andy on Saturday morning.  We had planned to get together over the weekend, but I didn’t know when he might decide to come over.  His call was to ask if he could come for lunch.  Oh, and by the way, could he bring his laundry?  While I am doing his laundry he tells me he needs to go to the outlet mall to get some new jeans.  So off he goes to the mall.  He comes back with new jeans and three new shirts.  He asks me for washing details for his new clothes.  I don’t know why he asks me about those details.  I’m glad he is trying to take care of his new shirts though.

I was glad I had the chicken and fixings for a light salad, and I had the soup made up.  So lunch was a cinch to put together.  He’s been watching his weight so a full cooked meal was not necessary.  Thank goodness, because I was in the middle of mixing up some oatmeal cookies because it was a nice cool morning.  I like to bake cookies on those rare cool summer days like my momma used to do. I got them baked about 4:00PM and it had warmed up some by then.

I have enough soup and salad left over for another meal or two for me.  It should serve 4 easily.  This chicken salad would be great served on some hoagie rolls with sliced tomatoes and leaf lettuce too.   It was soup and salad for us.  It was nice.

Spicy Chicken Salad

  • ¾ * of a rotisserie chicken, diced, bones and skin removed
  • 1 large stalk celery, diced
  • ½ medium cucumber, seeds removed, diced
  • ¼ red onion, diced
  • 3-4 tablespoons Heinz Hot Relish
  • ½ cup chopped pecans, toasted
  • ½ cup mayonnaise, low-fat (if you like your salad a little more moist add more mayo)
  • ¾ teaspoon Kosher salt
  • ½ teaspoon black pepper
  • baby spinach

*I reserved ½ the breast for another meal.  You can use an entire chicken.  Combine the chicken, cucumber, celery, onion, relish, pecans, and mayonnaise.  Adjust the salt and pepper to your taste.  Mix lightly to combine.

Store in an air tight container to chill for at least an hour in the refrigerator.  Serve on a bed of spinach or your favorite salad greens along with a cup of the Summer Squash Soup served hot or cold.

I served Breton Multigrain crackers with the soup and salad to make it a full, cool and easy lunch.

Since I have an abundance of squash from my garden, (I guess you have figured that out by now.) I am in search of any way to use it.  This idea came from a cream soup recipe, which I adapted and made into a clear squash soup.  It is tasty and served warm is a nice addition to a salad.  I’m not to keen on cold soups, but this one might be ok.  I’m going to give it a try.  I think I have finally found a spot to grow German thyme in my garden.  Lots of things are getting that added lemony taste this summer.

Summer Squash Soup with Thyme

  • 3 tablespoons butter or Extra Virgin olive oil
  • 1 medium leek, white and green parts, chopped
  • 3 medium garlic cloves, chopped (about 1 tablespoon)
  • Kosher salt and freshly ground black pepper
  • 3 pounds mixed summer squash (green or yellow zucchini, crookneck,      pattypan), chopped into medium pieces
  • 3 cups water
  • 1 cup plain yogurt, low fat or full fat

Heat butter or oil in a large heavy-bottomed saucepan over medium heat until melted. Add leek and garlic and season to taste with salt and pepper. Cook, stirring occasionally, until leek and garlic begin to sweat but do not brown, about 5 minutes.

Add summer squash and season to taste. Cook, stirring occasionally, until squash begins to sweat. (Do not brown.) This should take about 7-10 minutes. Add enough water so the squash is almost, but not fully, covered, about 3 cups. Cover saucepan partially and lower heat to medium-low. Simmer until squash is just tender, about 12 to 15 minutes.

Use a hand blender to blend soup until smooth or blend soup in a blender in two batches. Blend until totally smooth (again, working in batches if using standard blender), about 1 minute. (Strain soup through fine mesh strainer if desired.)  I didn’t do this.  I like a little crunch to my soup.

Let the soup cool at room temperature for one hour, stirring occasionally. Transfer to refrigerator and let cool, stirring occasionally, until well chilled, about 45 minutes.

Check soup and adjust for seasoning, adding more salt, pepper.  At this point it can be served with a drop of Greek yogurt or thyme to taste.

Makes 2 quarts, serving 4 to 6.