Category: Kitchen

Beet Stained Chopped Veggie Salad

This is my favorite mid-morning snack, try it – Toss your favorite chopped veggies in a light Italian dressing – just don’t forget the beets!

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For 2-4 servings: You’ll need a quarter – half cup of each veggie:

  • Canned chick peas, (drained)
  • Canned beets (drained)
  • Sugar snap peas, chopped
  • Carrots, chopped
  • Cucumber, chopped
  • Red pepper, chopped

Toss with 2-3 Tablespoons of Lite Italian Dressing. Make a day ahead so the flavors and the pretty beet juice have time to mingle!

This has been a doitandhow original 🙂

 

 

Boozy Apple Beignets

One per guest. Yeah, right – I know.. that’s not gonna happen!!

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1 package Active Dry Yeast

1/4 C warm water

1 C evaporated milk

1/2 C vegetable oil

1/2 C sugar, divided

1 large egg

4 C flour

1 Tbsp baking powder

Oil (for frying)

For the Compote:

One large apple, peeled and diced in 1/4″ pieces

1 tsp cinnamon

1/2 C sugar

1 Tbsp corn starch

2 oz Fireball (cinnamon liquor)

 

Click HERE for the instructions

Pumpkin Pot Pie with White Beans and Bacon

Great flavor combo for a chilly fall night!

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For the pastry

  • 1/2 cup cold water

  • 2 tbsp cider vinegar

  • 1/2 cup ice

  • 1 2/3 cups unbleached all-purpose flour

  • 1/2 tsp kosher salt

  • 2 tsp granulated sugar

  • 11 tbsp cold unsalted butter, cut into 1/2-inch pieces

For the pumpkin pot pies

  • 8 oz pumpkin or butternut squash, cut into 1/2” cubes (about 2 cups)

  • 2 tbsp extra virgin olive oil, divided

  • kosher salt

  • freshly ground black pepper

  • 8 oz thick cut bacon, raw (about 4 slices)

  • 2 shallots, finely chopped (about 1/2 cup)

  • 2 celery stalks, diced

  • 2 garlic cloves, minced

  • 1 tsp fresh sage, chopped

  • 6  tbsp butter

  • 6 tbsp all- purpose flour

  • 4 cups (one 32-oz carton) low sodium chicken broth

  • 1 (15-oz) can cannellini beans, drained and rinsed

  • 1 egg, beaten, for egg wash

Click HERE for the instructions