Reuben Spread Recipe — Num!

Reuben Spread - MinnesotaFromScratch.wordpress.com

Have you ever wondered what to do with your leftover corned beef? Probably not, because I’ve never heard of corned beef leftovers before — it is too good not to devour. UNLESS you have a culinary failure as I did the week before St. Patty’s Day.  It was my first time making corned beef and I bought a nice three-pounder from Whole Foods that was already marinating in seasonings. I followed the directions for making the boiled dinner but my corned beef was way too firm. The taste was great, but the texture was too tough to deal with a second time. That’s when I decided I’d need to make something else with the leftover meat.

I found a slow cooker recipe for Reuben Spread in one of my cookbooks and decided to give it a try.  Since I was already using my slow cooker for another meal, I made this dip on the stove top.

Ingredients:

  • 2.5 cups of small cubed corned beef
  • 16oz of sauerkraut, rinsed and well-drained
  • 8oz shredded swiss cheese
  • 8 oz shredded cheddar cheese
  • 1 cup mayo
  • Snack rye bread or crackers.

Combine all ingredients together and cook on a low temp, stirring often. If you decide to cook this in a crock pot, cook on low for 3 hours, stirring occasionally. Serve with warmed rye bread. When I made this I used less mayo and less cheese, I also didn’t rinse my sauerkraut; just drained it and it turned out great.

Reuben Dip - MinnesotaFromScratch.wordpress.com

Source:  Taste of Home – Slow Cooker, Reader’s Digest

Take care, Stephanie

 

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My New Favorite Breakfast – Eggs with Garlic, Spinach and Feta

Eggs with spinach, garlic and feta - MinnesotaFromScratch.wordpress.com

My new favorite breakfast was inspired by my new favorite “Dinner-on-the-fly” recipe that I posted recently.  The morning after I made the orzo with garlic, shrimp, feta and spinach dinner, I was debating what to make for breakfast and that’s when I created this delectable breakfast idea.  Here’s how I made it…

Ingredients — serving: 3

  • 6 organic eggs
  • Frozen Organic spinach, chopped – about 3 ounces
  • 3 garlic cloves, chopped
  • 2 tablespoons Milk
  • 1-2 tablespoons Olive oil
  • Feta cheese – 4 ounces or so
  • Salt & pepper to taste

Directions:   Heat olive oil and sauté the chopped garlic for a of couple minutes. Add in the (thawed) spinach until heated thoroughly, stirring often.  While spinach is sautéing, crack 6 eggs into a bowl, add 2 tablespoons of milk, add salt and pepper as desired and mix together.  Once the spinach and garlic mixture is done, add the eggs to the pan and scramble the eggs. Once the eggs are cooked, add the feta cheese and mix together until heated through. This is such an easy breakfast to make and it is beyond delicious.

Take care, Stephanie

Snowy Day Activities for Kids

Yes, yes, today is officially the first day of spring. But let’s get realistic… we just got another 6″ of snow dropped on us in Minnesota and the temp this morning was 3°F. Unfortunately it is not time to break out the shorts yet, and therefore I have made a quick list of fun and creative things I have done with my daughter this winter.

Make snow paint!

Homemade snow paint - MinnesotaFromScratch.wordpress.com

This may have been the easiest activity yet. I picked up two inexpensive water bottles, added water and dyed the water. You can use food coloring, paint or other natural dyes. I decided to use some leftover Easter egg dye tablets from the prior year and it worked like a charm.   I would recommend using smaller spray bottles for the younger kids as they are easier to hold/spray.

Homemade snow paint - MinnesotaFromScratch.wordpress.com

Paint something!

Before a big snow storm in early February, my daughter and I went to the craft store with the mission to find something to do while we were snowed in. All on her own, she decided she wanted to paint a bird house. I told her she could pick out three new paint colors. It was really special watching her paint. She also picked out a foam paint brush, which I was a little hesitant about, but it turned out to be easier to paint with than the brushes we had.

Snowy day activity - MinnesotaFromScratch.wordpress.com

Final product

Snowy day activities - MinnesotaFromScratch.wordpress.com

We bought her another bird house and some more paint last week, anticipating the latest snow storm.

Snowy day activities - MinnesotaFromScratch.wordpress.com

Re-purpose toilet paper rolls!

Snowy day activities - MinnesotaFromScratch.wordpress.com

In February, I posted about the homemade bird feeders we made from toilet paper rolls. I can’t tell you how much enjoyment we have gotten from watching the birds, squirrels and bunnies from outside our kitchen window this winter. Shortly after we made those, we decided to create some owls we were inspired by on Pinterest. There are all sorts of TP crafts you can find online. We are currently working on some Easter bunnies.

Take care, Stephanie

Pickled California Mixed Veggies – Spicy Pickled Cauliflower with Carrots, Celery and Red Bell Pepper

California Spicy Pickled Veggie Recipe www.MinnesotaFromScratch.wordpress.com

I absolutely love pickled vegetables. I have searched over the last couple years to find a good pickled cauliflower recipe. Finally, I decided to try one I found from the comfycook.com. This is a no-processing recipe that you can keep right in the fridge.

I changed the recipe a bit and changed the name. Originally labeled a Giardiniera, this recipe tastes much more like a CaliMix and therefore I re-named it.  This pickled salad can be enjoyed over a hot Italian beef Sammy, skewered and dipped in a bloody Mary or added to an Italian salad.

Here is how I made this:

Ingredients

  • 2.5 cups of White vinegar
  • 2 cups of water
  • 2 tablespoons of sugar
  • 1 bay leaf
  • 2 tablespoons of red pepper flakes
  • 1 teaspoon of salt
  • 1 teaspoon of oregano
  • 2 tablespoons of extra virgin olive oil
  • Fresh black pepper
  • 1 head of cauliflower
  • 2 carrots
  • 1 red bell pepper
  • 3 celery stalks
  • Optional: pickled pepperoncinis or banana peppers

California Spicy Pickled Veggie Recipe www.MinnesotaFromScratch.wordpress.com

Cut up an entire head of cauliflower into bite size pieces.   Coin or cut your carrots into 1 inch sticks. Chop the celery into half-inch pieces and cut the red bell pepper into one inch pieces as well.

California Spicy Pickled Veggie Recipe www.MinnesotaFromScratch.wordpress.com

Once your veggies are ready to go, set them aside and make the brine. Combine the vinegar, water, sugar, bay leaf, red pepper flakes and salt in a large sauce pan and bring it to a boil.  Add veggies and maintain a boil for 3-5 minutes. I thought five minutes was too long for my taste, the veggies did not have the crisp crunch that I was looking for so feel free to taste test throughout the 3-5 minutes of cooking.

California Spicy Pickled Veggie Recipe www.MinnesotaFromScratch.wordpress.com

Strain out the veggies, reserving the brine. I did this by using a slotted spoon and spooning my veggies directly into my canning jars.

California Spicy Pickled Veggie Recipe www.MinnesotaFromScratch.wordpress.com

Stir in the oregano and oil to the brine. At this point, add in the pepperoncinis to your veggies. Then ladle the liquid over the veggies in the jars.

Spicy Pickled Cali Mixed Veggies www.minnesotafromscratch.wordpress.com

Add more red pepper flakes if you are looking for more heat.  I actually added about 1 tablespoon more to each jar because the spice wasn’t prevalent enough. If you are looking for a mild flavor, don’t add any additional flakes. The brine as-is is mild enough for my toddler to eat without her noticing the spice.  Let the veggies marinate for about four days before eating. Keep refrigerated.

Take care, Stephanie

Recipe: Orzo with Feta, Spinach, Garlic and Shrimp. A must–try dinner on the fly!

Orzo with shrimp, garlic, feta and spinach - minnesotafromscratch.wordpress.com

The day seemed to pass by quickly and I realized I had no idea what to make for dinner. Without wanting to run to the grocery store, I decided I’d need to make do with what I already had at home.

The ingredients I decided to experiment with: Orzo noodles, feta cheese, 3 cloves of garlic, frozen chopped spinach, Extra Virgin olive oil and frozen uncooked jumbo shrimp.

Here is what I did to create the amazing deliciousness we had for dinner:

Heat a pot of water for the orzo noodles and cook up as much as you need. I needed enough for three servings and the following directions are enough for a family of three as well.

I chopped up 2 garlic cloves and sautéed them in olive oil. Then I added the (thawed) spinach and mixed it with the garlic and oil. I used about 7oz of the spinach and would have used more had my toddler daughter not been eating with us (spinach can be a little chewy for her sometimes). The point being – if you have more spinach, go ahead and add it. When that was heated thoroughly I crumbled about 4oz of feta cheese into the mixture and stirred it together and set the mixture aside in a bowl.

In the same frying pan, I heated up some more olive oil to a medium heat and sautéed 1 clove of garlic. I seasoned the (thawed) shrimp lightly with a little garlic powder and salt and added them to the sautéed garlic.  The shrimp will need to cook about 3 minutes on one side and 2 minutes on the other. Shrimp need to cook until the grey-ish color goes away and the shrimp turns into a pink/white color.  Once the shrimp is done, I turned the heat down to low and tossed my orzo noodles and spinach mixture into the frying pan, combined all of the ingredients and VOILA, that was it!

My daughter gave me the “Yummy!” seal of approval and my husband and I enjoyed it very much as well.  Other additional ingredients that I imagine would be delightful to add if you have them on hand would be tomatoes, kalamata olives, chicken or tofu in place of shrimp and oregano.

Take care, Stephanie

Sesame Toasts with Eggs and Avocado

poached - minnesotafromscratch.wordpress.com/

Recently I was lucky enough to have my good friend Rachel visit for an overnight.  We both love good food, but more than that we love good, healthy food.  So I look forward to what meals we can prepare while we are catching up.  For breakfast I selected an open-faced sandwich that I had just ran across in the February issue of my Martha Stewart Magazine.

I did make the eggs poached the first time, but when I made them this morning I decided to fry my egg because I was running late.  Not late enough to keep me from snapping some photos to share with our readers though!

bread - minnesotafromscratch.wordpress.com/

Ingredients (makes 3):

1 avocado

1 tsp. fresh lemon juice

3 slices sesame bread, lightly toasted

1 C lightly packed watercress sprigs

Extra-virgin olive oil, for drizzling

3 large eggs

Directions:

Take half of the avacado; add lemon juice, ½ tsp salt, and ¼ tsp pepper.  Mash with a fork until combined, with some small chunks remaining.  Divide among toast slices, spread evenly.  Top the avocado with watercress and drizzle with olive oil.

Spicy Variations:  If you are into it, this recipe could work well with some spice.  You might consider a sprinkling of your favorite hot sauce on top, or mix in salsa with the avocado, or layer a couple fresh jalapenos on the greens.

Top the toasts with either poached or fried eggs and enjoy!

ava smash - minnesotafromscratch.wordpress.com/

Avocado mash

layered w/ avacado - minnesotafromscratch.wordpress.com/

Avocado spread

watercress on top - minnesotafromscratch.wordpress.com/

A layer of watercress and a drizzle of olive oil

Fried - minnesotafromscratch.wordpress.com/

Fried egg instead!

 

Cauliflower Pizza Crust for the Clueless

CauliCrust - minnesotafromscratch.wordpress.com/

There are always choices to make.  If you are trying to cut down on gluten, or fit more veggies into you’re your diet, using this cauliflower crust for your homemade pizza is a great option!  I say it’s for the ‘clueless’ because my son insists that he DOES NOT like cauliflower, but he sure doesn’t hesitate to gobble up these pizzas.  It’s safe to say that he actually prefers the cauliflower crust over the traditional pizza crust!

Short and sweet, the ingredients are:

Cauliflower – Goat Cheese – Eggs – Oregano & Parchment Paper

Pizza - minnesotafromscratch.wordpress.com/

I’ve made and enjoyed this pizza a couple of times by following the Detoxinista’s techniques.  She does a fabulous job of walking through how to make it the right way, however, if you happen to have a chinois I would recommend that in place of using a towel as she demonstrates.

For my toppings I used:

Prepared Pizza Sauce – Fresh Mozzarella – Mozzarella

Table - minnesotafromscratch.wordpress.com/

Ready to eat!

Hands - minnesotafromscratch.wordpress.com/

Enjoy!

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