Just Beet It!

The second healthy food on my list are beets. Just look how beautiful the color and texture of a beet is:

I'd never really worked with beets before. I do not like pickled eggs and I believe that's how most people consume beets but I just can't go there.

p
Instead I found a beet and horseradish dip in the January O magazine and thought I'd give it a try. You're probably thinking, that doesn't sound good (because that's what I was saying) but turns out it's pretty tasty! The horseradish is very subtle.

1 medium beet
1/2 cup sour cream
1 tablespoon prepared horseradish
1/2 teaspoon salt - I used sea salt so I added a pinch more
1/8 teaspoon ground pepper
1/2 teaspoon chopped chives or dill - I did not add herbs simply because I didn't have any on hand.

Peel then grate beet on the largest grating blades of a box grater. Mix all ingredients together. Let sit at least 15 minutes before serving to let flavors meld. Keep refrigerated. Serve with chips or, as my one taste tester suggested, with sliced baguette. May by even good served atop a steak!

I just love the pink color!

Why the beet is good for you:

• high in folic acid
• high level of anti-carcinogens
• contains betacyanin which is the red pigment that is obsorbed in the blood stream and can increase the oxygen carrying ability of blood
• high in good carbs and low in fat
  

Just be careful.... even though the color is pretty they have evil intensions... they stain your hands and clothes very quickly!

u

Spinach Artichoke Dip

I had intended on making this for Thanksgiving as an appetizer along with the peanut butter sandwich cookies but I wanted to spend as much time as I could with the pup. Then I wanted to make it Saturday for some friends but once again, the cuteness of little Baxter won me over. I finally made it on Sunday for a lunchtime treat. I've been making this for years now. I started making it in college for parties. It was, and is, always a hit!

1 package frozen spinach

1 can artichoke hearts, chopped

1/2 cup sour cream

1/2 cup mayo

1 cup shredded Parmesan cheese

3/4 cup shredded pepper jack cheese

Preheat oven to 375 degrees.

Spray a 8x8 inch baking dish with cooking spray.

Place spinach in a microwavable bowl and microwave for 5 minutes. Once the spinach cools to the touch, squeeze all excess liquid out and place in a large bowl. To that bowl add the chopped artichoke hearts, sour cream, mayo and Parmesan. Stir until well mixed. Put into baking dish and spread out evening. Then sprinkle with the pepper jack cheese. Bake 20-30 minutes or until the cheese is melted and golden brown.

Serve with homemade pita chips.

I got this chip recipe from Giada:

Place an oven rack in the center of the oven and preheat to 450 degrees.

Cut pitas (regular or whole wheat) into 6 wedges. Arrange the pita wedges in a single layer on a baking sheet. Brush with olive oil, then sprinkle with dried oregano, salt and pepper. Bake for 5 to 8 minutes until crisp and golden.

The dip and chips. A great party treat!

Pix from Adam's iPhone

Chicken Wing Dip

This is one of Greg's favorites! Colleen made it for the party and I think she introduced Greg and I to it a few years ago! It's meant to be eaten with tortilla chips but I seem to remember Greg eating it with a spoon once...

2 cups cooked, shredded chicken

1 block softened cream cheese

1/2 cup bleu cheese crumbles

1/2 cup bleu cheese dressing

1/4 cup hot sauce

Combine all. Put in greased pie plate. Bake at 350 degrees until heated through and slightly browned, 30 minutes.

You can always add more or less hot sauce according to your taste.

Thank you, Colleen (and Josh too)!

Guacamole

The next few posts are from Super Bowl Sunday! Enjoy..


Guacamole

2 Haas avocados
1/2 Roma tomato, chopped
1/4 red onion, chopped
handful of cilantro, finely chopped
small garlic clove, minced
juice of 1/2 lime
pinch of each: salt, pepper, cumin

Cut avocados in half, remove pit. Scoop out flesh into bowl and mash with a fork. Add all other ingredients and stir to combine. Cover with plastic wrap touching the surface of the guacamole. Refrigerate for 2 hours to allow flavors to mix. Serve with torilla chips.

The measurements are all approximate. You can always add more according to your taste.
I came up with this recipe from reading several other guac recipes. Chopped hot peppers - example: jalapeno - would be good too if you like a bite.