Beet Greens. It’s What’s For Dinner.

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My adorable sous-chef

This is our first year with a vegetable garden. Some crops thrived while others did little-to-nothing. Beets, thankfully, thrived.¬†Beets were something I ate often as a child but wasn’t introduced to eating the greens until recently. They are peppery, delicious and good raw or cooked.

With an abundance of beet greens in the house and little of anything else, I pulled together this super simple and healthy dinner. I supposed you could substitute the beets greens for another leafy green if needed.

Happy cooking!

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Beet Green Pasta

  • 10 oz pasta, cooked according to the package
  • Olive oil
  • 1/4 cup currants
  • 2-4 garlic cloves (depending on how garlicy you want it)
  • 1 medium red onion, sliced thinly
  • 3 cups beet greens, coarsely chopped
  • Salt
  • Pepper

In a larger skillet add a couple tablespoons of olive oil over medium heat. Cook red onion for 7-10 minutes. Grate garlic into the skillet, add the salt and pepper to taste and cook for 1 minute. Add currants, cook for another minute. Add beet greens and saute until wilted.

Add pasta to the skillet and mix together. Add a little more olive oil and salt and pepper if desired.

Chicken Sausage, Sweet Potato and White Bean Soup

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My adorable sous-chef

My life’s motto: Ain’t nobody got time for time. I say it at least once a day. Makeup? Ain’t nobody got time for that. Washing the baby poop from under my fingernails? Ain’t no body got time for that. Making dinner? Ain’t no body got time for that.

I used to be a strict recipe follower. I would never deviate from instructions until after I made the recipe at least once to see how I might make it better. Now… I seriously don’t have time to follow a recipe. Instead, I read recipes and use them as a blueprint for making something easy and fast.

This soup was the first thing I made after Grace was born. I couldn’t believe she sat in her seat long enough for me to make it. Granted – by the time it was done she was screaming her head off – but the soup was completed. Here’s the recipe I used as a blueprint. In case you care about such things, the blueprint recipe and my recipe are gluten free and dairy free.

Chicken Sausage, Sweet Potato and White Bean Soup

1 lb. Chicken SausageIMG_0077

Olive Oil

1 Medium Red Onion, diced

1 Medium Sweet potato, diced

2 Cloves of Garlic, minced

3/4 cup Salsa Verde

2 cups Chicken Broth

2 cans Great Northern Beans

Juice from 1/2 a lime

Cilantro

In a large pot or dutch oven, heat some olive oil and cook chicken sausage. When it’s about half way finished add the red onion. Cook until chicken is completely done. Stir in sweet potatoes and garlic. Then add salsa verde, chicken broth and great northern beans. Bring to boil them simmer for about 20 minutes, or until sweet potatoes are done. Remove from heat and stir in the juice of half a lime.

Serve with cilantro sprinkled on top – and avocado, if you’d like!

PS – I promise I will learn to take better food pictures. I bet taking them during the day would help. But ain’t nobody got time for that.

Bacon and Blue Cheese Pies

For years I thought I hated blue cheese. My whole childhood was spent thinking blue cheese was disgusting. I blame my mom for this. She hates blue cheese. (I should note that she also hates beer, but I was not disillusioned by her opinion on that subject.) My dad and my sister love blue cheese – but I just thought that since my mom didn’t like it it couldn’t be good.

This recipe combines three of my favorite things: apples, blue cheese and bacon. Bacon is the reason I could never be a vegetarian – but I’m sure I’ll go into that in a different post. These bacon and blue cheese pies are so easy, fast and delicious, but they taste like you slaved.

After a series of Better Homes and Gardens recipe fails, this one was a winner. I’ve made it a couple times and love it so much I had to share.

Bacon and Blue Cheese PiesIMG_9501

4 slices bacon
1 8 1/2 ounce package corn muffin mix
1/2 cup all-purpose flour
1 teaspoon chili powder
1 egg, lightly beaten
1/4 cup milk
1/3 cup blue cheese crumbles (I use more – because why not?)
1 large Granny Smith apple, cored and thinly sliced
 Fresh Thyme (optional, but highly recommended)
Directions

  1. Preheat oven to 400 degrees F. Grease two baking sheets or line with parchment paper; set aside. In a skillet cook bacon until crisp. Drain; reserve 2 tablespoons drippings. Chop bacon.
  2. Meanwhile, in a medium bowl combine muffin mix, flour, chili powder, egg, and milk with a fork. Use your hands to knead dough until it comes together. Divide dough into four portions. Place two portions on each prepared baking sheet and press to 6-inch circles using floured hands.
  3. Top each circle with half of the cheese and a layer of apple slices, leaving a 1-inch border. Fold edges around apple slices, using floured hands if necessary. Brush apples and crust with 1 to 2 tablespoons reserved bacon drippings.
  4. Place baking sheets on separate oven racks. Bake for 10 minutes. Top each pie with remaining blue cheese and the bacon; return to separate racks and bake for 5 to 7 minutes more until edges are golden. If desired, sprinkle with thyme.