WEST VALLEY — This month’s recipes need advance preparation. The roasted red beet salad is a favorite that I created by combining other recipes. The maple-glazed walnuts and coconut are so good that you may find yourself just making a batch to munch on. You won’t be able to eat just one. The Texas caviar and the fruit compote need to be made a day ahead. Make sure you have your favorite tortilla chips, for the Texas caviar.
I’ve been busy putting up vegetables, from the garden. This is the first year that I’ve frozen Swiss chard. Another tip I have for you is to add salt to your water, when blanching green beans. The salt makes the green beans greener.Roasted red beet salad with maple-glazed walnuts and coconut
This salad is quick to assemble, once the beets are roasted, the dressing made and the maple-glazed walnuts and coconut are toasted.
Assemble on individual Plates, just before serving:
a handful of spring lettuce, tossed with 1/2 teaspoon dressing
a mound of roasted, julienne-sliced beets, tossed with 1/2 teaspoon dressing a few slices of fresh sliced mushrooms
feta cheese sprinkled on top
a few maple-glazed walnuts and coconut, sprinkled on top (recipe follows).
Drizzle on dressing (recipe follows)
To make roasted beets: Preheat oven to 425 degrees. Place six washed, unpeeled beet roots in a baking pan, covered with aluminum foil. Bake for one hour, or until beets are cooked through. Use a sharp knife to test for doneness. Unwrap beets and run under cold water, peeling off skins. Let beets cool. Slice in julienne slices.
To make maple glazed walnuts and coconut: combine in a bowl, 1 cup walnut halves, 1/2 cup raw coconut flakes, 1/2 teaspoon pure vanilla extract, 1/3 cup real maple syrup. Pour onto parchment paper on cookie sheet. Spread in a single layer. Bake in 300 degree oven until coconut is browned and syrup is bubbly, about 15 minutes. Stir once. Cool on parchment paper. Break into pieces.
Frugal chef dressing:
1/3 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
3 green onions, including tops
1 tablespoon fresh parsley, diced
1/2 tablespoon fresh oregano or 1/4 teaspoon dried
salt and pepper to taste, before serving.Texas caviar
Note: Combine the following ingredients in a serving bowl, mix in sauce and let sit overnight in the refrigerator.
15-ounce can black beans, rinsed and drained
15-ounce can black-eyed peas, rinsed and drained
15-ounce can red kidney beans, rinsed and drained
15-ounce can corn, rinsed and drained
2 stalks celery, diced
1/2 cup onion, diced
1 red or green bell pepper, diced
1 jar pimentos and/or 1 jar of sliced jalapenos
Sauce (combine in a saucepan and heat until sugar dissolves):
1/2 cup Canola oil
1/2 cup white granulated sugar
1/2 cup apple cider vinegarFruit compote
Place in a Bowl:
20-ounce can chunk pineapple, drained, reserve juice
11-ounce can mandarin oranges, drained. reserve juice
2 medium apples, peeled and cubed
2 bananas, peeled, sliced
1/3 cup orange juice
1/4 cup mandarin orange juice
1/3 cup pineapple juice
1 tablespoon lemon juice
1 tablespoon grated lemon peel
1/3 cup white granulated sugar
2 tablespoons corn starch
In a saucepan over medium-high heat, bring the sauce ingredients to a boil and stir for one minute, or until thickened. Pour hot syrup over fruit. Do not stir. Refrigerate uncovered overnight.
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at firstname.lastname@example.org
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