Food Matters Project #21: Beet Chips with Pistachio Dip

It’s another Food Matters Project post!  This weeks recipe was chosen by Meg, of My Wholefood Romance.  She chose Mark Bittman’s Beet “Sandwiches” from his Food Matters Cookbook.

I was a bit hesitant to make this recipe.  Beets are not my favorite food, which may sound weird since I’m Polish- and beets are pretty popular.  But a couple of Thursday ago I was walking around the Penn Quarter Farmer’s Market and I saw the beets and the greens, and they looked so pretty so I had to bring some home.  Since I had no other plans for these veggies, I decided to try out Mark Bittman’s recipe!  I was very surprised how well it tasted, and this would be a perfect healthy snack to keep around.

Beet Chips and Pistachio Dip
Adapted from: The Food Matters Cookbook (page 83)

Rather than sandwiches, as Bittman refers to them, I used mine as chips.  Part of it was that the beets I had bought were fairly small.  Remember to wear plastic gloves when dealing with beets, since they will stain your hands a bit!

10 small beets
3 tbsp olive oil
1 tsp + 1 pinch of salt
3 oz goat cheese
1 cup shelled pistachios
pinch of pepper
2 cups arugula

Preheat the oven to 400ºF.  Peel and slice the beets about 1/4 inch thick.  Put them all into a bowl, add some 1 tbsp of olive oil and 1 tsp salt.  Shake the bowl (or use your hands, but they might get a little beet color on them!) to coat all of the pieces with the olive oil and salt.  Spread all of the beets onto a cookie sheet, and bake them for 20-25 minutes.  Once they are baked, allow them to cool before eating.

Meanwhile, add the goat cheese, pistachios, 2 tbsp olive oil, pinch of salt, pinch of pepper and arugula into a food processor  Blend until the mixture is smooth.  Refrigerate until you are ready to eat it with the beet chips.

Book Club: Spinach & Artichoke Dip

I hosted my Book Club at our house last week, there were 8 of us here to talk about The Corrections, and catch up on what’s going on in our lives.  Check out what else was on the Book Club menu!

Sam and I really enjoy sharing meals with our friends and family, it’s a great way to spend an afternoon or evening.  Of course, when your guests arrive they need something to nibble on before everyone eases into the meal you will be eating.  There are some great appetizers our there: chips & salsa, hummus, tomatoes with mozzarella, or roasted mushrooms.

I wanted something a little different, a dish that would linger on the table longer.  Our book club tends to straggle in as everyone is finished with work, and we all have vastly different schedules.  Instead, I opted for spinach and artichoke dip- it’s everyone’s favorite.  I figured it’d go well with my “all-american” theme- what restaurant in the U.S. doesn’t have this on their menu?

I put out Peasant Bread and fresh veggies with this dip.  To make the plate colorful (which I forgot to take a picture of!) I had red bell peppers, yellow bell peppers, cucumbers and celery.

Everyone seemed to like it, since there was barely any left!  This dip was easy and can be done a day or two ahead of time- perfect for a busy host or hostess!

Spinach & Artichoke Dip
Adapted from: Dashing Dish

1/4 large onion, finely chopped
3 garlic cloves, minced
10 oz spinach, chopped (fresh or defrosted and dried)
8 oz cream cheese
1/2 cup sour cream
3/4 cup shredded Parmesan cheese
14 oz can artichokes, drained & chopped
1/4 tsp salt
1/4 tsp pepper

Heat olive oil in a pan, when it’s warm add the onion.  Cook the onion for about 5 minutes, until it is translucent.  Add the garlic, and cook for a couple of minutes.  Then add spinach and cook until is heated through (about 3-5 min).  Next, add in the cream cheese, stirring frequently until it is melted.  Lastly, stir in the sour cream, Parmesan cheese, artichokes, salt and pepper.

Transfer the dip into a oven-safe dish.

Preheat the oven to 35oºF.  Bake the dip for about 10-15 minutes, until the top begins to lightly brown.

Serve with: peasant bread, pita bread, peppers, cucumbers or celery

Food Matters Project #3: Roasted Red Pepper Pesto

We’re onto our third recipe for the Food Matters Project.  I apologize for the delay, but we were out of town this weekend- and with no groceries in the fridge, it’s hard to make dinner!

Whenever I come back home, whether it’s from vacation, a work trip or just a weekend getaway, I always want something home cooked and fresh.  But it’s very difficult to have anything in the fridge if you were gone (since it’ll go bad).  Does anyone have great recipes which they make once they’re back from being out of town?  If so, I’d love to hear them (or have some links).

This week’s challenge was: Roasted Red Pepper and Walnut “Pesto”.  Mark Bittman gave some ideas on how to change up this pesto, which we did- although we also had some of our own ideas.  As he suggested, this does not only need to go onto pasta, feel free to pour it over vegetables, use it as a spread or an appetizer dip!

As with many recipes which we make, feel free to change out any ingredients which you like or don’t like, or have in your fridge or pantry.  For example, we used arugula- but spinach would be a great substitute.  Instead of pine nuts, use walnuts.  Or add some beans.  There are a million possibilities!

Heather has chosen this weeks recipe of Roasted Red Pepper Pesto.

If you’d like to see our previous Food Matters Project recipes, check them out here:
Seasoned Popcorn
Squash with Chipotle Dipping Sauce

Roasted Red Pesto
Inspired by: The Food Matters Cookbook

1 lbs dried fusilli pasta
1 16 oz jar roasted red peppers, drained
1/4 cup kalamata olives, drained
1/4 cup sun dried tomatoes, drained
2 cups baby arugula
4 cloves garlic, diced
1 cup parmigiano reggiano cheese, grated
1/4 cup pine nuts
3 tbsp olive oil (you can use less or more, per your taste and texture)
salt (per your tastebuds)
pepper (per your tastebuds)
1 tsp crushed red pepper (optional)

Add dry pasta to liberally salted, boiling water.

In a skillet over medium heat, add garlic to 1 tbsp of heated olive oil and sweat for 1 minute, being careful not to burn.  Add mushrooms, pine nuts, pepper and crushed red pepper and saute until the mushrooms are soft.  Add arugula and saute another 1-2 minutes until wilted.

Transfer mushroom/arugula mixture, olives, sun-dried tomatoes, red peppers, and grated cheese to a food processor.  Process mixture, slowly adding about 2 tablespoons olive oil until smooth.  Add salt and pepper to taste, then pour mixture over drained pasta and serve!