Food Hero


Roasted Beet and Potato Borscht by Rachelle
February 20, 2011, 10:50 pm
Filed under: Main Dish, quick fix, Soup, Uncategorized


photo from Everyday Food Website

I made this soup for a two-family dinner and all the kids gobbled it up. It cooks up with minimal prep — the only thing that take time is peeling the beets. This recipe is from Martha Stewart’s Everyday Food magazine — my go-to source for mid-week cooking. It too about 20 minutes to peel the root veggies, and then you can make a salad while the veggies roast.

Roasted Beet and Potato Borscht

2 lbs red beets
1 lb russet potatoes
2 shallots
fresh thyme
olive oil
salt and pepper
5 c veggie broth (can do some broth and some water)
red wine vinegar
sour cream
fresh parsley (opt)
green onions (opt)

Pre-heat oven to 400. Peel beets and dice medium. Peel  1 lb russet potatoes and dice medium. Add these to a roasting pan or rimmed baking sheet. Coarsely chop 2 shallots and add to pan along with 3-5 springs of fresh thyme. Drizzel with 2T olive oil and season with salt and pepper. Toss lightly to coat.  Arrange this mix in a single layer and roast until beets and potatoes are cooked through. (About 45min)

Discard thyme. Add vegetable to a soup pot along with 5 cups vegetable broth. Bring to simmer over medium-high. Use a potato masher to mash some of the veggies until the soup is think and chunky. Stir in 1 T red-wine vinegar and adjust salt and pepper to taste.

To serve, top with sour cream, chopped fresh parsley, and thinly sliced green onions if desired.

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Salad with Roasted Sweet Potatoes by Rachelle
August 18, 2009, 8:16 pm
Filed under: Main Dish, Medium Fix, Salads, Uncategorized | Tags: , ,

sweetpotatosalad

This recipe for Red-Leaf Salad with Roasted Sweet Potatoes is from my favorite cooking magazine, Everyday Foodwith Martha Stewart. My mom saved all my copies over the past year, and I had a blast tearing out the new dishes to try out. I made this one while at Pura Vida and it was a big hit. I’m allergic to walnuts, so I substituted pine nuts. And couldn’t get red leaf so I had to use Romaine as you’ll see in the photos.

Red-Leaf Salad with Roasted Sweet Potatoes

2 sweet potatoes, peeled and cut into 1-in chunks
1 med red onon, quartered
2 T olive oil
coarse salt and ground black pepper
1 package (10 oz) frozen cut green beans, thawed
1/3 c walnuts
1 c plain low-fat yogurt
2 T white-wine vinegar
1 garlic clove, pressed
1 head red-leaf lettuce, torn into bite-sized pieces

misenplacesweetpotatosaladPreheat oven to 450. On a rimmed baking sheet, toss sweet potatoes, onions, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20min.

Add green beans and walnuts to sheet, toss. Roast until green beans are tender, about 5 min.

Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic. Season dressing with salt and pepper. Top lettuce with roasted veggies, drizzle with dressing.



Provencal Salad by appetista
December 19, 2008, 6:59 pm
Filed under: Uncategorized

Provencal Salad

C'est magnifique!

Tuna, tomatoes,

Yellow potatoes,

And green beans dress my plate.

Capers and oil,

Eggs from a boil,

This meal will be first rate.

This is the salad to save your Thursday night. By Thursday, the lettuce needs CPR, the fish was eaten days ago, and the curry paste is lying to you when it says it can make all the leftovers taste fresh again. What you need is something fresh, something jazzy, something that will convince your family to eat a few vegetables. This, my friend, is the salad for you. One of the reasons I like this salad is that there are some long steps in between. The eggs must boil, the potatoes must cook. This gives you ample opportunity to open a bottle of wine, relax, and enjoy cooking. The recipe says to use good quality canned Italian tuna. In my world, Bumblebee in oil is Italian. I’m sure Chicken of the Sea in oil would be Italian too.

(An aside – there are some luxuries in life that I don’t let myself try. I do this because I live in blissful ignorance of how inferior the cheaper stuff is. If I were to try real Italian tuna for $7 a can, I’m afraid I could never go back to $3 Bumblebee. Mozzarella cheese is the same for me, and so is vodka. Several years ago, I switched from canned black olives and jarred green olives with pimentos to the olive bar at the expensive grocery store. My life is better for it, but my wallet is not.)

This salad is incredibly easy to make as well. You don’t have to worry about judging the doneness of meat. There are no fine knife skills involved. What I’m trying to say is that if you make it through the first bottle of wine and onto the second, you will still have a fantastic dinner and avoid the emergency room. And that, my friends, is all you can ask for from a salad.

The recipe comes from Gourmet (July 2007) and makes about four servings in a little under an hour.

Provencal Salad

For dressing

¼ c white wine vinegar

2 t dijon mustard

2 garlic cloves, minced

½ t sugar

⅓ c extra-virgin olive oil

For salad

1 pound green beans, trimmed and halved

1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold

2 (6-ounce) cans tuna in olive oil, drained

12 ounces cherry tomatoes, halved

½ c pitted Kalamata olives

3 T rinsed drained bottled capers

½ c finely chopped flat-leaf parsley

4 hard-boiled large eggs, quartered

Whisk together vinegar, mustard, garlic, sugar, ½ t salt, and ¼ t peper, then add oil in a slow stream, whisking until emulsified.

Cook beans in a pot of boiling salted water (2 T salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.

Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.

Gently flake tuna and toss with 1 tablespoon dressing. Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.



*8 Things To Love for Breakfast by Rachelle
November 1, 2008, 10:33 am
Filed under: Uncategorized

What is *8 Things? Click!

1) open-face grilled cheese sandwhich with sliced bell peppers
2) oatmeal with a scoop of greek yogurt and almonds
3) cottage cheese with a spoonful of apricot jam and a sprinkle of ginger granola
4) hallah toast with marscapone cheese and honey
5) easy peasy tun melt (tuna on toast with a slice of cheese)
6) cottage cheese with a spoonful of flavored yogurt and sliced bananas
7) a mug of green tea and a plate of figs
8) whole wheat toast with nutella and sliced apples

What’s you favorite quick breakfast? Tell us in the comments below! Got time for a longer morning nosh? Find great recipes here.



Happy Hour – Lime Daiquiri by Katy K
August 30, 2008, 2:33 am
Filed under: cocktails, happy hour, Katy K, Uncategorized
I heard that the daiquiri was Hemingway’s favourite drink.  I like a simple old-fashioned shaken lime daiquiri served up or on a few rocks. Recently, my friend has been ordering daiquiris around town and he has received this answer more than once – “we don’t have a blender” – really!?!
The daiquiri is in that category of drinks I love so well – mix your favourite liquor with some lime, shake, and enjoy. Cocktails can be a good source of vitamin C (gotta keep that scurvy at bay).

Fresh Daiquiri and my Simple Syrup Teddy

Fresh Daiquiri and my Simple Syrup Teddy

Ingredients (per drink)
1.5 oz Rum (10 Cane – yummy!)
Juice of 1/4 to 1/2 a lime
1 tsp of sugar or simple syrup.

Muddle limes and sugar, add ice, pour in rum and shake, shake, shake.  Strain into a martini glass.  Sometimes I add a few ice cubes if the day is warm.

Chronic Chronicling: The Inspiration for my Simple Syrup Teddy: I used to work with this beautiful, funny, energetic woman. One day I was with her watching a bike race in Vancouver on a rainy day – I thought it might be interesting.  Bikes were skidding and wiping out all over the place and you don’t really see who wins – you have to wait for the news to spread through the crowd – it was uninteresting. She livened up the whole spectator situation when she pulled her Tequila Teddy out of her purse. That’s what she called her honey bear that she had refilled with tequila and I thought she was hilarious.  Her boyfriend was a cyclist so she came prepared.



Do you eat, sleep, do you breathe me any more? by Rachelle
August 13, 2008, 6:12 am
Filed under: Uncategorized

Posted by: Rachelle

Why yes, Lisa Loeb, we do!

My kids have fallen in love with the song stylings of Ms. Lisa Loeb — and frankly, what’s not to love? (So much better then the current Vanessa Hudgens crush also going on in download land over here.)

Lisa has a series of video up on epicurious. This one about her favorite kitchen tools is nice. (Isn’t she just adorable?) And here’s her recipe for Peanut Butter and Jelly Cookies. Thanks Lisa!



Some Thoughts About Ingredients by Rachelle
August 5, 2008, 9:38 am
Filed under: Tips, Uncategorized | Tags:

When making something simple like bruschetta, the important thing is to use good ingredients. You’ll need these to make Lazy Gourmet Bruschetta, but they are also good pantry basics to have on hand.

Fresh Garlic. Please, I beg you, abandon garlic powder. Buy whole garlic, or cheat a little and get a jar of the pre-chopped stuff. It’s usually in the produce section with the salad supplies. It makes food prep easier, and is nearly as nice as chopping it fresh.

Fresh Basil is essential for dishes like bruschetta, or to put on homemade pizza — or even to jazz up a pre-made deli pizza. You can grow in on your windowsill in a pot, or buy it fresh in small-to-large packages in the produce department.

Olive Oil can really range in price and quality. Get decent olive oil — not the most expensive, but not the cheapest either. It must be extra virgin. If you have the cheaper non-virgin stuff, use it in cooked foods where the flavor is not as prominent. For cold dishes use the good stuff.

Parmesan/Romano/Assagio. You are absolutely forbidden to use Parmesan ‘cheese’ in the green can. We are not eating in 1972 folks. Go buy a bag or carton of the pre-shredded stuff, or save some coin and get a triangular block and shred on a grater (fine or heavier depending on what you like) or shave it into thin slices with a sharp knife.