Arugula Salad with Beets and Goat Cheese

Winter in California is the season for peppery arugula. Several years ago my parents planted some arugula in their garden and for years the arugula would re-seed itself, taking over the entire garden with a flourish, starting in December.
While mature arugula can be almost too intense to eat raw (best for left for cooking), young baby arugula is perfect for salads, and can easily be found in markets these days.
In this recipe the goat cheese mellows the pepperiness of the arugula, while the beets offer a sweet contrast to the arugula’s bitter notes. Chopped toasted walnuts add a meaty crunch to the salad.

Arugula Salad with Beets and Goat Cheese Recipe

Prep time: 10 minutes
Cooking the Beets time: 1 hour
Yield: Makes enough for 2 salads

 

The amount of ingredients shown is just a guideline for two servings. The actual amounts depend on how much salad per serving you want.

Ingredients

Salad Ingredients:

• 2 medium beets, cooked (roasted* or boiled**) until a fork easily goes in one (about an hour), peeled, diced into bite-sized pieces
• 2 handfuls (about 2.5 ounces) fresh baby arugula
• 4 Tbsp goat cheese (about 1.5 ounces)
• 1/4 cup roughly chopped toasted walnuts

Dressing ingredients:

• 3 Tbsp olive oil
• 1 1/2 Tbsp lemon juice
• 1/4 teaspoon dry powdered mustard
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

* To roast beets, scrub raw beets clean, coat with a little olive oil, wrap in aluminum foil, and roast in 400°F oven for 1 to 2 hours, until fork tender
** To boil beets, scrub raw beets clean, put in small pot, cover with water, bring to a boil, reduce to a simmer, cover, and cook for 45 min to an hour, until fork tender

Read More: Arugula Salad with Beets and Goat Cheese

Orange Chicken Meatballs

Check it out—orange chicken without the deep-frying. Yes, it’s a thing—at least it is in my home. It’s my riff on the classic orange chicken recipe by flipping it to a meatball, avoiding the deep frying and taking a few liberties with the ingredients. The flavor is all there, albeit a bit spicier, but you can always leave out the Sambal sauce for a milder version.

Orange chicken is one of my little guys favorite, but I’ve never been a big fan. I don’t like the coating and most times it’s not nearly flavorful enough. Keeping those things in mind, when I worked the recipe for this orange chicken meatball: (1) I skipped the coating, since I was not deep frying. (2) I added minced ginger, Thai basil and Sambal for a pop in flavor. (3) To solve the sometimes dry texture of chicken meatballs I added in some pork for added moisture and tenderness. (4) I love working with jams, because it’s a fast and easy way to add flavor, so I made a sauce to coat the meatballs and for dipping (for those that like their meatballs drenched in sauce).

My little guy loved these. Yay, to that, because these orange chicken meatballs mean one less trip to Panda Express (I know, ewwww. But he loves it.)

Orage Chicken Meatballs

Ingredients:

 

For the meatballs

• ¼ cup milk
• 1/2 cup panko breadcrumbs
• 1 lb. ground chicken
• 1/2 lb ground pork
• 1 egg, lightly beaten
• 2 tbsp. low-sodium soy sauce
• 1 teaspoon garlic salt
• 1 teaspoon onion salt
• 1/2 teaspoon finely chopped fresh ginger
• 1/2 teaspoon kosher salt
• 1/4 tsp. black pepper
• 1/2 teaspoon Sambal Olek sauce (this is a chili paste found in the Asian section of most food stores)
• 3 leaves Thai basil, finely chopped

For the sauce:

• 1/3 cup orange juice
• 1/4 cup apricot jam
• 3 tablespoons onion and garlic jam (I used Stonewall Kitchen)
• 1 tablespoon orange zest
• 1/2 teaspoon Sambal Olek sauce (this is a chili paste found in the Asian section of most food stores)

Read More: Orange Chicken Meatballs

Pressure Cooker Porcupine Meatballs

These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal.

If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us.

My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time.

I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.

Pressure Cooker Porcupine Meatballs Recipe

Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 (makes about 1 dozen meatballs)

 

Ingredients

• 2 tablespoons olive or vegetable oil
• 1 medium yellow onion, chopped (reserve half)
• 2 cloves garlic, minced (reserve half)
• 1 can (15 ounces) tomato sauce
• 1/2 cup water
• 1 tablespoon Worcestershire sauce
• 1 pound ground beef (85% lean)
• 1/2 cup long grain rice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Special Equipment:

• 6-quart Instant Pot, or other pressure cooker

Read More: Pressure Cooker Porcupine Meatballs

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a fun spin on a classic comfort food recipe! It is loaded with everything you love about the original and even has pie crust pieces on top!

I can’t even handle the cold temperatures we have been having so far this year. A few days ago, it said -17 degrees F. Yes NEGATIVE 17. It is too cold to even step outside. All we want to do is bunker down in blankets and watch movies or reruns of our favorite shows.

When it gets cold, especially THIS cold, there is nothing I love more than a bowl of soup or one of my favorite comfort foods. This Chicken Pot Pie Soup combines soup with a classic and the end result was delicious. My personal favorite part was the pie crust pieces.

This was a winner all around the dinner table. If you are looking for a new dinner that will quickly soar to a new favorite, give this one a try! It is DELICIOUS!

Chicken Pot Pie Soup

This Chicken Pot Pie Soup is a fun spin on a classic comfort food recipe! It is loaded with everything you love about the original and even has pie crust pieces on top!

Recipe type: Dinner

Ingredients

• Pie Crust, homemade or store bought
• ¼ cup butter
• ½ cup onion, chopped
• 1 cup carrots, sliced into bite size pieces
• ⅓ cup flour
• 2 cups water
• 3 cups chicken broth
• ½ teaspooons poultry seasoning
• 2 teaspoons salt
• 2 chicken bouillon cubes, crumbled
• 2 cups rotisserie chicken, chopped into bite size pieces
• 1 cup frozen peas
• Pie Crust

Read More: Chicken Pot Pie Soup

 

 

More delicious recipes you might enjoy:

 

Omelette in a Mug  

 

 

 Perfect for those times when the day gets away from you and it’s 2 in the afternoon and you haven’t even had breakfast yet  read more....

 

Mini Salmon Quiches  

 

 

 These little quiches are perfect for a party, either as a part of a big spread or to take to a potluck at a friend’s house read more...

 

Fried Mozzarella  

 

 

 

 This Fried Mozzarella is simple, delicious and a perfect appetizer. The outside is crispy with a gooey soft cheesy inside read more....

How to Dry Sauté Mushrooms

Do you know the easiest way to cook mushrooms?

Here’s a method I’ve been using for years. It’s called “dry sautéing”. You cook sliced mushrooms in a hot pan without adding any fat, liquid, or sauce.

As the mushrooms heat up in the pan, they release their juices and cook in their own liquid. 

Towards the end of cooking (after about 5 to 10 minutes), once the mushrooms have released much of their moisture, you can swirl in some butter for added flavor if you want. But the cooking of the mushrooms themselves doesn’t require anything but heat.

Here’s a quick video of the process:

Even if you do add butter in at the end, you’ll need much less than you would have if you started out cooking the mushrooms in butter at the beginning.

This is an excellent way to prepare mushrooms for use in a recipe that already has sufficient fat, but needs cooked mushrooms, like for a stew or casserole.

How to Dry Sauté Mushrooms

• Prep time: 5 minutes
• Cook time: 10 minutes

Work with fresh mushrooms. Old mushrooms that are a bit dried out won't have enough moisture for this method.
I find a relatively stick-free pan like cast iron or hard anodized aluminum works well. If you have a non-stick-free pan, you'll need to stir more frequently to keep the mushrooms from sticking to the pan in the beginning.

Ingredients

• 1/2 to 1 pound of fresh cremini, button, or porcini mushrooms, cleaned and sliced 1/4-inch thick
• Sprinkle of salt (optional)

Read More: How to Dry Sauté Mushrooms

Cream Of Celeriac Soup with Brussels Sprouts Chips

This month we’re sharing a few recipes from our friend Tess Masters, The Blender Girl! Tess is our go-to gal for fantastic vegan and gluten-free blender recipes. Check out her newest book The Perfect Blend, available now on Amazon.

This sensational soup will make you look like a gourmet chef, and it only takes 30 minutes to make! It works as an elegant starter or even the main course.
It’s also so rich and creamy, no one will ever guess that we’ve actually ditched the dairy.
Rather than using heavy cream, the velvety texture of this soup is achieved by blending cooked cauliflower and blanched almonds. Together, these elements deliver a silky smooth consistency that will seduce you with every spoonful.
Resist the urge to add more celeriac, lest you blast your bliss with bitterness. This righteous root sings when she’s subtle.
The addition of lightly roasted Brussels sprouts “chips” scattered over top not only perfects the presentation, but brings in a delightful crunchy texture and a sublime salty flavor as well.
This creamy creation is a stunner, a winner, and not to be missed.

Cream Of Celeriac Soup with Brussels Sprouts Chips Recipe

• Prep time: 15 minutes
• Cook time: 30 minutes
• Yield: Serves 8 as a starter, 6 as a main course

Editor's Note: Celeriac, or celery root, is the large, bulbous root of a particular type of celery plant. It has a flavor similar to celery, but more intense and earthy. Look for it near the other root vegetables in the produce section at the grocery store.

Ingredients

For the Brussels sprouts chips:

• 10 brussels sprouts
• 1 tablespoon extra-virgin olive oil
• 1/8 teaspoon natural salt, plus more to taste

For the soup:

• 2 tablespoons grapeseed oil or extra-virgin olive oil
• 2 cups diced yellow onion
• 2 teaspoons minced garlic (from 2 whole cloves)
• 1 teaspoon salt, plus more to taste
• 1 medium head cauliflower, cut into florets (See How to Cut and Core Cauliflower)
• 3 cups peeled and diced celeriac (from 1 large root)
• 8 cups vegetable broth, plus more as needed
• 1/4 cup blanched slivered almonds
• 1/8 teaspoon freshly ground black pepper, plus more to taste

Special equipment:

• Blender

Read More: Cream Of Celeriac Soup with Brussels Sprouts Chips

Skillet Chicken with Baby Bok Choy

Looking for a quick and easy midweek dinner? Here’s one of my favorites—chicken cutlets with baby bok choy.

It takes only 30 minutes to make, and only uses one skillet. Put a pot of rice on the stove to start, and by the time the rice is ready, so too will be the chicken.

Start by searing the bok choy on high heat. Then cook the thinly sliced chicken breast cutlets in the same skillet.

Finish off with a quick pan sauce made with the browned bits (tons of flavor!) that cling to the bottom of the pan and some chicken broth and soy sauce. Deglazing the pan this way makes it easier to clean too.

Added bonus? The recipe takes hardly any prep time. The only knife work you’ll do is slicing the heads of baby bok choy in half and chopping a couple cloves of garlic.

By the way, kitchen tongs are my favorite tool when searing things in a hot pan. They help keep your hands away from hot oil, which tends to sputter a bit when you’re cooking at high temperatures. Oven mitts can also help if the pan is especially sputtery.

Serve the chicken and bok choy with steamed rice on the side for a complete meal.

Skillet Chicken with Baby Bok Choy Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: 4 servings

This recipe goes well with a side of steamed rice. Put a pot of rice on the stove before you begin cooking the chicken and bok choy, and the rice should be ready around the same time as the chicken.

Ingredients

• 1 cup chicken broth
• 1 1/2 tablespoons soy sauce (or tamari, if gluten-free)
• 1 tablespoon corn starch
• 1 pound chicken breast cutlets or fillets
• 2 tablespoons olive oil, divided
• 1 pound (6 to 8 small heads) baby bok choy, halved lengthwise
• 2 cloves garlic, chopped
• 1 teaspoon sesame seeds (optional)

Read More: Skillet Chicken with Baby Bok Choy