- Page 49 of 75 - Wholesome Recipes Made for Sharing

January 15, 2015

Oven-Baked Beet Chips

It seems that I am always on the hunt for ways to incorporate more vegetables into my kids lunches for school. It’s a challenge since neither of them are fond of raw vegetables (carrots being the only exception) and they only enjoy cooked vegetables when warmed. I dream of the day when I can pack mason jar salads in their lunches, but for now veggie chips are the name of the game. After years of being afraid of mandolines, I finally put on my brave face and bought one. And just like that, I’m now in love with my mandoline. I previously had visions of slicing off fingers, but I’ve realized it’s really quite safe as long as the guard is used. It makes slicing vegetables thin such a breeze and I love the consistency that comes when using the mandoline. Making these oven-baked beet chips have been one of my favorite ways to use my new tool. My heart is so happy when the beets are sliced into disks of vibrant color that then shrink and turn into crisp little chips. These are such an irresistible snack when a big bowl is left on the counter for all who walk by.

I used Karen Mordechai’s method of making root vegetable chips found in her gorgeous book Sunday Suppers. The beets first need to “sweat” after lightly salting; paper towels can be used to absorb the excess liquid. Afterwards the beets are baked for 1 to 1 1/2 hours in a 250 degree oven until crispy and crunchy. I’ve now made a few batches of these and my most recent batch was the most loved of all. I’ve learned that it’s easy to over salt the chips and really only a light sprinkling is all that’s necessary for the beets to release liquid. Also, how long in the oven depends on how thick the beet slices are. The thicker the slice, the longer it will take, and the more crunchy and cracker-like the chip will become. I sliced my latest batch quite thin and the results were light and crispy chips. I added a light seasoning of onion and garlic powder right before the beets went into the oven, but again only a pinch adds a lot of flavor. Lastly, keep the various colors of beets on separate baking sheets if you do not want the colors to bleed into each other. (I did not mind overlapping colors.) Hard to believe, but no oil at all is needed for these chips. Simple, beautiful, and delicious.

Oven-Baked Beet Chips

Ingredients

3 medium sized beets (I used 1 red, 1 golden, and 1 chioggia)
about 1 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Instructions

Use a vegetable peeler to peel the skins off the beets. Trim ends off of each side.
Preheat oven to 250.
Thinly slice each beet using a mandoline or carefully by hand. Spread beets in a single layer on paper towels and lightly sprinkle with salt. Allow beets for rest about 30 minutes. As the beets begin to release liquid, use paper towels to absorb the liquid.
In a small bowl, mix together the onion and garlic powder. Lightly season the beets. (I used an old seasoning jar.)
Line 2-3 baking sheets with parchment paper and arrange beets in a single layer.
Bake for 1-1 1/2 hours, until chips are crispy. Rotate pans after 40 minutes for even baking. Store at room temperature in an airtight container.

January 12, 2015

Persimmon Cornmeal Muffins

If I had to choose one favorite fruit during the winter season, it would be persimmons. I personally tend to favor the fuyu variety over hachiyas because I prefer a slighter firmer bite to the fruit. Usually persimmons don’t last long enough around here for me to bake with them, but I recently discovered a sale and came home with enough persimmons to fill our entire fruit bowl. Adding persimmons to these simple cornmeal muffins was the first idea that came to mind. As it is when baking and roasting other types of fruit, the sweetness of the persimmons is pleasantly intensified after baking. These muffins are whole grain, naturally sweetened, and have fragrant citrus undertones. Baking a batch of these muffins is a bright and cheerful way to begin the day, especially on those cold and gray mornings.

Persimmon Cornmeal Muffins

Yield: 12 muffins

Ingredients

2 tablespoons white chia seeds
1/2 cup whole milk
1/3 cup yellow cornmeal
1 1/2 cups spelt flour
1/2 cup almond meal
1 tablespoon baking powder
1/4 teaspoon sea salt
zest of 1 orange
1/2 cup freshly squeezed orange juice (from 1-2 oranges)
5 tablespoons unsalted butter, melted
1/3 cup maple syrup
1 tablespoon vanilla extract
2 cups peeled and diced fuyu persimmons (about 3 persimmons)

Instructions

Preheat oven to 350. Butter or line a 12-cup muffin pan.
In a large mixing bowl, whisk together the chia seeds and milk. Allow mixture to stand for 10 minutes to thicken.
In a medium bowl, whisk together the cornmeal, spelt flour, almond meal, baking powder, and salt.
Add the orange zest, orange juice, butter, maple syrup, and vanilla to the chia seed mixture and whisk together. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Gently fold in persimmons.
Divide muffin batter among prepared muffin cups.
Bake 30-33 minutes, until a toothpick comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

adapted from Amy Chaplin’s At Home in the Whole Food Kitchen

January 8, 2015

Braised Beef Short Ribs

I often tease Ryan that if it weren’t for him, I would be a vegetarian. If I am truly honest with myself however, I am not a vegetarian because of dishes such as these. These tender, savory, melt-in-your-mouth braised beef short ribs are one of the coziest meals to warm up with on a cold winter day. Last week, we had a small gathering of friends over for New Year’s Eve and I made a double batch of these short ribs for our main coarse. This is a perfect recipe for entertaining small or large gatherings. Not only does this recipe double easily and effortlessly, but it’s also best prepared the day before serving so flavors can develop overnight. Then all that’s needed on the day company arrives is to simply heat and serve. The key to achieving that fall-off-the-bone-tender meat is first searing the meat and then letting it slowly cook in the oven for 4-5 hours. The house will smell wonderful and it will be hard to not to immediately enjoy after the meat finally comes out of the oven, but do wait because it makes a difference. Here it is served over a mound of mashed potatoes with parmesan and greens, but it also goes well with a simple accompaniment of brown rice. I’m including the recipe for the potatoes and greens even though it’s a simple one because it makes a wonderful side for so many dishes. Here’s to good friends, togetherness, and warm comforting meals on cold blustery evenings.

Braised Beef Short Ribs

Yield: 4-6

Ingredients

6 pounds beef short ribs, in 4-5 pieces
2 tablespoons kosher salt
1 tablespoon canola oil
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
2 stalks celery, peeled and roughly chopped
2 cups cabernet sauvignon or other heavy red wine
4 cups low-sodium beef broth
7 sprigs fresh thyme
1 bay leaf
4 sprigs flat-leaf parsley

Instructions

Sprinkle all sides of the beef with kosher salt and let sit at room temperature for 1 hour.
Preheat oven to 325.
In a cast iron dutch oven or heavy pot, heat the oil over high heat. Add the ribs to the skillet a few pieces at a time and sear until golden brown on each side. Do not overcrowd the pan. Transfer short ribs to an empty dish and continue searing remaining pieces of beef.
Reduce heat to medium and add the onion, carrots, and celery. Cook for 7-8 minutes, until soft. Pour in the wine and cook until most of the liquid has evaporated and mixture becomes syrupy, about 15 minutes. Add the ribs back to the pot, along with the stock and herbs. (If doubling the recipe, combine everything in a heavy roasting pan.) Cover and roast for 4-5 hours, until bones easily slide off of the meat.
Allow short ribs cool to room temperature and then refrigerate overnight.
About an hour before serving, preheat the oven to 325. Remove and discard the solid layer of fat from the top of the ribs. Bake ribs covered for 20 minutes and then bake uncovered for another 20 minutes, until heated through. Cut the meat into serving pieces and serve with parmesan potatoes and greens or brown rice.

Notes

slightly adapted from The Blackberry Farm Cookbook

Mashed Potatoes with Parmesan and Greens

Ingredients

3 pounds yukon gold potatoes
1 large bunch swiss chard, stems removed and roughly chopped
3 cloves garlic, minced
1 cup whole milk
4 tablespoons olive oil, divided
1/2-1 cup freshly grated parmesan cheese
kosher salt and ground black pepper to taste

Instructions

In a large pot, cover potatoes in lightly salted water and bring to a boil over high heat. Lower heat and simmer potatoes for 20-25 minutes, until potatoes are soft when a knife pierces through. Drain potatoes and return them to the pot.
In a skillet, heat 1 tablespoon olive oil over medium heat. Add garlic and stir until fragrant, about 1 minute. Add the swiss chard and stir until wilted, about 3-4 minutes. Set aside.
Roughly mash the potatoes with a potato masher or pastry blender. (I leave the skins on for a more rustic feel, but peel potatoes if desired.) Gradually add 3/4 cup milk, the remaining olive oil, parmesan, salt and pepper and continue to mash until you reach desired consistency. Add the remaining 1/4 cup milk if necessary. Stir in the sautéed greens and serve warm.

Notes

slightly adapted from The Sprouted Kitchen Cookbook