Roasted Beet Salad

Sunday, December 28, 2014


Today I’m sharing one of my favorite salad recipes, roasted beets with goat cheese and pistachios.  Salad was one of the few things I could eat when I was pregnant, especially the first two trimesters.  My morning sickness was so terrible that I could barely keep anything down, especially greasy food.  Butter and animal fat were my nemesis, event just a hint of it.  Morning sickness is a misnomer by the way.  I was throwing at random times, not just the morning.  



This salad became a lunch staple.  I alternated between soft boiled eggs and poached chicken to have some protein.  Nowadays, I like these beets without any meats.  I love the combination of sweet, crunch, and tang in this salad.  So simple but satisfying.  If meat is an absolute must have, grilled chicken in a great option.  



We were lucky to have fresh beets from our garden for this salad.  If you’re on the fence about beets, I hope this dish will change your mind.





Roasted beet salad
1 bunch of red beets (3-4 beets), washed and scrubbed
1 bunch of golden beets (3-4 beets), washed and scrubbed
1 cup of young beet greens
2 tbsp olive oil
2 tbsp of balsamic vinegar
2 tbsp honey
salt and freshly ground pepper to taste
2 tbsp shelled pistachios
2 tbsp of crumbled goat cheese

1. Preheat oven to 375˚F.
2. Trim the beet stems, leaving about ½  inch intact.  Wash and scrub the beets.  Save the young beet greens. Place on baking dish.
3. Toss beets with 1 tbsp of olive oil.  Cover dish with foil and roast the beets for about 45 minutes or until tender.
4. Remove the beets from baking dish and when cool enough to handle, peel off the skin.  Cut into medium-size wedges.
5. Place pistachios on baking tray and roast for 5 minutes.
6. In a bowl, whisk together balsamic vinegar, remaining olive oil, and honey.  Season with salt and freshly ground pepper.
7. Add the beets and young beet greens to dressing and toss to coat.
8. Place beets and beet greens on plate. Scatter goat cheese and pistachios over beets.  Serve warm or at room temperature.    

Carrots Harvest

Saturday, December 27, 2014


My dad planted these carrots, dragon carrots and yellowstone carrots, at the beginning of September and we were able to enjoy them for our Christmas dinner.  Some of them came out like the typical Bugs Bunny carrots that are long, narrow, and pointed while other were odd looking.  Their shapes did not matter though.  They tasted sweet and crunchy.  The carrots were roasted, juiced, and eaten raw.  I will post our carrot recipes soon.

Cookbook Review: Clean Slate

<a href="http://www.amazon.com/gp/product/0307954595/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0307954595&linkCode=as2&tag=beysweandsav-20&linkId=2K4VUOW6FBXZB6RF">Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=beysweandsav-20&l=as2&o=1&a=0307954595" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />

I was pleasantly surprised to find that Clean Slate is not a diet book but rather a cookbook with a guide for eating healthy and choosing nutritious ingredients.  Clean Slate provides helpful tips for detoxing your body and resetting your health through several principles: choosing whole foods over processed, embracing a plant based diet, practicing mindful eating, engaging in an active lifestyle, eating enough fiber, boosting energy with lean protein, paying attention to how you feel by keeping a food journal, staying hydrated, planning your meals, and keeping things in moderation.  Half of the list is doable for most people.  I picked a few things to start off with.  Over time I might be able to follow eighty percent of their suggestions.  

The book also gives you a comprehensive list of food to stock your pantry and a list of smart swaps (ie. yogurt for sour cream, sweet potato for white potato, romaine lettuce for iceberg lettuce) for a cleaner diet.  I like their 3 day plan and 21 day plan for detox with accompanied menu suggestions for breakfast, lunch, and dinner.  It would have been nice to see a 7 day plan and a 14 day plan but you can probably pull menu suggestions from the 21 day plan.  The plan gives you so much flexibility that you can switch things around depending on what’s available at your local supermarket or in your pantry.

So far my favorite section is breakfast since I struggle with what to make on a daily basis.  I really like the different porridge recipes that the book offers (cardamom quinoa porridge, millet with pineapple and flaxseed, black quinoa with almond and honey, coconut breakfast pudding) as well as juices and smoothies.  We juice a few times a week so it’s nice to have additional juice recipes to add to our collection.  Our toddler seemed to really like the smoothies and juice that we made for him.  The recipes for the entree section mainly focus on chicken and fish which I really appreciate since our diet consists mainly of those proteins.  The recipes are not complicated and usually takes less than half an hour to prep and about an hour to cook.  My least favorite section of the book is dessert. It only has a handful of recipes and none of them are that interesting.  Overall Clean Slate is a wonderful book with thoughtful recipes and helpful tips to kickstart your journey to a healthier way of eating.


*I received this book to review complementary of the publisher

Cookbook Review: Sherry A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes

Wednesday, December 17, 2014

<a href="http://www.amazon.com/gp/product/160774581X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=160774581X&linkCode=as2&tag=beysweandsav-20&linkId=YTLHUIOR44CQTKUB">Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes</a><img src="http://ir-na.amazon-adsystem.com/e/ir?t=beysweandsav-20&l=as2&o=1&a=160774581X" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />

I am a bit embarrassed to say this but I knew very little about this Spanish wine prior to reading Sherry by Talia Baiocchi. This book has a wealth of information presented in its seven chapters: how sherry is made, wines of the sherry spectrum, sherry through the ages, the modern sherry renaissance, the towns and bodegas, sherry cocktails, and sherry at the table. I enjoy Talia Baiocchi’s writing style as she delved into the history of sherry and its rising popularity across bars, restaurants, and home kitchens. I was expected to be bored by the overload of information but Sherry is so well written that I was curious to know more about this delectable Spanish wine.



Sherry doesn’t have a lot of pictures as I would have liked but the photography by Ed Anderson is gorgeous. Without the recipes, I would have given this book four stars. The cocktail section has quite a few interesting recipes. So far we have tried the Pimm’s cota (Pimm’s cup) and rebujito (mojito) which are both delicious and refreshing. I can't wait to try the other cocktails. I have not cooked anything from the savory recipes so I can’t comment on that.



Overall, this is a well written book with an extensive history on sherry and great selection of sherry cocktail recipes for those interested in learning more about this misunderstood wine.

*I received this book to review complementary of the publisher

Roasted crème fraîche chicken with vegetables

Tuesday, December 9, 2014



I love French cuisine but have very limited experience with French home cooking.  The extent of my French cooking goes no further than a few desserts--French toast, crepes, crème brulee, soufflés, financiers, and macarons.  Forget coq au vin, duck confit, cassoulet, boeuf bourguignon, or bouillabaisse.  I still remember watching Julia Child on TV laboring over those complicated classic dishes and thinking to myself why not just order them at the restaurant.   


Well, that mentality changed recently when Mimi Thorisson’s book A Kitchen in France finally arrived from Amazon.  For me, it’s much easier to cook the food I grew up with.  I can make a Vietnamese dish without any recipe or look at my pantry and fridge and whip up dinner on a whim.  I have this paralyzing fear that I can royally screw up a much anticipated French dinner for my family so I have shied away from French dishes for years.  My library has about twenty five percent French cookbooks but this one in particular made French home cooking seem so approachable and forgiving.  


One of the very first dishes I made was chicken with crème fraiche.  I have made it four times already with only one major screw up.  Yes, only one!  I took a nap and the chicken burned to a crisp.  We have been eating this dish about every two weeks and it has become one of our favorite chicken dishes.  This is the first of many dishes from A Kitchen in France that I will be sharing on the blog.  Enjoy!




Roast chicken with creme fraiche and vegetables (adapted from A Kitchen in France by Mimi Thorisson)

1 whole chicken, about 4-5 lbs
3 tbsp unsalted butter, room temperature and cubed
2 tsp salt
½ tsp pepper
5 tbsp olive oil
¾ cup crème fraîche
2 cloves of garlic, finely sliced
1 shallot, finely sliced
A few sprigs of fresh thyme
one orange, quartered
2 medium thick carrots, cut into 1 inch length and halved
1 lb of new red potatoes, halved (quartered if large)


1.Preheat oven to 375˚F. Take out the chicken about 15 minutes before cooking, wash, clean and pat dry.
2.With a spoon, mash the thyme and butter together until well combined.
3.Use a knife to gently loosen the chicken’s skin. Stuff the mixed thyme and butter evenly underneath the skin.
4.Combine 3 tbsp of olive oil, salt, and pepper in a mixing bowl. Use your fingers to massage the entire chicken with the mixture.
5.Fill the cavity with the orange and thyme sprigs. Truss the chicken securely with kitchen twine.
6. Place the chicken, breast side down in a baking dish and roast for 15 minutes.
7. Mix creme fraiche with garlic, shallot, and thyme.
8. Toss the potatoes and carrots with olive oil and a pinch of salt and pepper.
9. Remove the chicken from the oven and carefully turn the chicken breast-side up. Rube the creme fraiche all over the top of the chicken.
10. Scatter the potatoes and carrots in a single layer around and underneath the chicken.
11.Transfer the baking dish to the oven and cook for 1 hour. Baste the chicken and vegetable with pan juices. If the chicken starts to brown, place a large piece of aluminum foil over the breast to prevent it from burning.
12. Roast the chicken for another hour or until an instant-read thermometer inserted in the thickest part of the chicken thigh reads 175˚F and the vegetables are tender.
13. Remove the chicken from the oven and let it rest for 15 minutes before serving.