Roasted Beet and Spinach Salad with Balsamic Vinaigrette

Roasted Beet and Spinach Salad with Balsamic VinaigretteI’m back in the kitchen after a long time away. I’ve been back here and there to Portland but we have returned for a good long time. My husband is on sabbatical and we have taken full advantage of the travel time with our 15 year old. In addition to the posts on Sacramento, New England and the Oregon Coast we also spent time in the Midwest with Grandma and Grandpa. We got to go golfing and see their ‘new’ home which is perfect for them. The fall season of sports has embarked upon us and the carpools are organizing with 20 shifts back and forth to the high school this week alone!

Here’s a salad for the upcoming season combining beautiful roasted beets and dark green spinach with the creamiest chèvre (goat cheese) and your choice of toasted nuts. The vinaigrette is easy; double the recipe and save the leftover in a glass jar for your next salad.  I have to say I had recently discovered the Vermont Creamery in an article that was singing the praises for their cultured butter. I’ve looked for their products at local stores and yesterday when I was buying chèvre I picked one up that looked great. I got home and to my delight I’d purchased a Vermont Creamery chèvre. And to my continued delight the chèvre was creamy and delicious and a must in this salad. In fact I scooped out the last bits of chèvre in the bowl with a spoon and my daughter pointed a finger at me and said ‘you ate that like it’s ice cream!’. ‘It’s better than ice cream’ I replied. My husband commented, ‘she’s serious about that’. I will continue to be on the lookout for Vermont Creamery’s cultured butter.

Roasted Beet and Spinach Salad

  • 1 bunch or 5 to 6 small beets
  • 1-2 tablespoons olive oil
  • sea salt and pepper
  • fresh spinach  to fill your salad bowl
  • chopped green onions or chives, a handful
  • 1/4 cup crumbled goat cheese/chèvre or to taste
  • 1/4 cup chopped hazelnuts or your choice

Preheat oven to 350 degrees. Wash, peel and slice beets. In roasting pan combine olive oil and season with sea salt and pepper. Roast beets, turning often, for about 20-25 minutes.

While beets are roasting, chop nuts and in small ovenproof bowl toast the hazelnuts for the last 10 minutes of roasting time. Watch the nuts closely, if they are thin, 10 minutes may be too long to toast. I cut my hazelnuts in 1/2 and they were perfect toasted for 10 minutes. Prepare spinach, slice green onions and crumble chèvre for salad. When beets are done roasting, remove and cool a few minutes. In a bowl add spinach only. Toss dressing with spinach. After tossed, add toppings and serve.

Balsamic Vinaigrette

In glass container with lid combine:

  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon apple cider vinegar
  • 1 small clove garlic, pressed or chopped
  • 1/4 teaspoon dijon mustard
  • 2 tablespoons lemon juice

Refrigerate leftovers and use on almost any salad. Very versatile.

Sources: These recipes are adapted from:  Roasted Beet Salad – Primal Bliss Facebook and the vinaigrette from – MyWholeFoodLife

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Oregon Coast Reunion

Bella BeachLast week my husband’s Minnesota family joined us in Portland and we traveled the few hours to the Oregon Coast for a 5 night reunion. There were 15 of us and potential for more when we made the plans and we rented two homes in Bella Beach, south of Lincoln City. The homes were of darling beach decor and quite functional for 15 family members (including 5 couples) to stay comfortably a block from the beach.

Bella BeachThere were a lot of cards played, cool beach time, bocce ball in the Bella park area, eating around an extended dining table that fit 15, story telling of days gone by, the list goes on. There was time spent in the kitchen preparing meals and cleaning, game time after dinner and some quiet time.

We hiked to Cascade Head upon which is a stunning view south of the coastline to Lincoln City. The hike was about 45 minutes each way and down obviously quicker. We were on our way up and asked a woman if we were almost ‘there’ – she said we were close to where the clouds swirl, her favorite part. We got to a lovely viewing area (not quite the top of the trail) and indeed there was swirling and we stayed away from the cliff edge…….the views were phenomenal and we saw a herd of elk on the hillside below us. Incredible scene for a hike uphill all the way.

Cascade Head, Oregon

We cruised to Newport, Oregon one day and ate on historic Bay Street, checked out the crab pots and the beautiful Yaquina Bay Bridge.

Yaquina Bay Bridge

Our last outing was to the Pacific City sand dune. It was a great place to take a large group with various abilities. Some watched the climbing of the huge dune and some climbed the dune more than once. We all took in the beauty of the immense landmark and my favorite part was running down with such soft landings on each step. Warning: Do not take a camera with an actual lens to the top of this sand dune. The lens will go home with sand in it :/

Pacific City duneI can’t complete this post without mentioning our last dinner at Title Raves in Depoe Bay. We thoroughly enjoyed the seafood and amazing views. Title Raves accommodated 15 at one table. Beyond the outstanding food and seascape, we were together enjoying the Oregon Coast.

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Aunt Valeda’s Crêpes

Aunt Valeda's Crepes

In those summers of ’73 and ’76 when we drove from Alaska to Cape Cod we would stop for a good visit with my mother’s Aunt Valeda in Rice Lake, Wisconsin. Aunt Valeda had a lovely home in residential Rice Lake. I remember the amazingly scary thunder storms in the Midwest as we never experienced thunder storms in Alaska. The most impressive part of the neighborhood was the fact that right across the street sat a market that was owned by Aunt Valeda and Uncle Joe. We couldn’t believe our great fortune when we were told we could walk across the street and pick out an ice cream bar for dessert after dinner. This was true blue novelty! And Aunt Valeda was the sweetest, shortest aunt I’d ever seen. The French Canadian aunty was sparkly and she knew how to make crêpes. She made them every time we visited and we ate them with butter and maple syrup and raved.

Aunt Valeda’s Crêpes

  • 5 eggs
  • 2 cups milk
  • 1 1/2 cups flour
  • sea salt to taste
  • butter for frying

Optional ingredients:

  • 1 pint whipping cream
  • 1 pint fresh raspberries or berry of your choice
  • maple syrup/butter

Mix all ingredients in a large bowl with a whisk or blender until smooth. For each crêpe, on medium heat melt a small pat of butter in skillet and spread around pan. Pour batter into skillet. Pick up pan and spread batter evenly around pan by tilting pan so the crêpe is a thin as possible and covers the whole surface of the skillet. Fry until lightly brown (adjust temperature as needed), then flip crêpe to lightly brown the second side (usually short time) and serve. Can be served filled with whipped cream and raspberries (or berry of your choice) or simply topped with butter and maple syrup. Serves 4-6.

Whipped Cream

  • 1 pint whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon sugar or honey (optional)

Put whipping cream in blender bowl and whip on highest speed until soft peaks are formed. Add vanilla and sweetener of your choice and whip only a short time. Serve immediately.

Source: from the files of Carol Mack

 

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Summer Visit to New England

Fenway ParkWe began our vacation on my husband’s birthday. He just so happens to be a HUGE baseball fan and his one wish for our first night in Boston was to head down to Fenway on the T (public transit) and look for tickets. We parked ourselves in Harvard Square for two nights at the Harvard Square Hotel. The hotel is newly renovated and with modern decor and was a perfect spot next to a T stop and convenient to restaurants and Harvard University. Fenway Park is classic and the energy there is like no other ballpark I’ve been. I could literally feel the history there gazing toward the Green Monster on a gorgeous night. My Dad loved the Red Sox and so does my brother so maybe there is some Red Sox in my blood. I gazed over at the center field bleachers imagining my Dad sitting there in the crowd of partying fans during the 1975 World Series. I can remember well when he took that trip to Boston to see the World Series. The Sox didn’t win the ’75 Series but my Dad’s being there to experience Carl Yastrzemski play with the Red Sox was irreplaceable in his life. I had been to Fenway myself a few times but this time as an adult I took in the whole experience.

Harvard University

The next day we anticipated the arrival of our friends from upstate New York. We ate breakfast at the Crema Cafe a super yummy destination for quiche, coffee or sandwiches. We visited the Harvard Coop for Harvard gear and took a quick tour of the campus a few blocks from our hotel. When our friends arrived we headed downtown on the T and without a transfer stepped out of the T to the Boston Common. Just beyond the Common we visited the Public Garden made famous by Robert McCloskey and his 1941 children’s book, Make Way for Ducklings. My mother, a native of Revere, Massachusetts read many

Swan Boats in the Public Garden, Boston

of McCloskey’s books to us as children (Blueberries for Sal, One Morning in Maine, Lentil) and all are fantastic. I wouldn’t visit Boston without going for a ride on the Swan Boats, highlighted in Make Way for Ducklings.

We moved on to the Freedom Trail – a trail I first explored in 1976 during our nations Bicentennial Celebration. That was a summer of Tall Ships, the 1976 iconic Olympics with Nadia Comaneci, the Brady Bunch, exploring the city and Cape Cod with family. We started the Freedom Trail at the Boston Common, passed the Massachusetts State House, the Park Street Church and toured Granary Burying Ground, where Paul Revere was buried. We ran into a tour at the Old State House and listened in to hear that the Declaration of Independence was shared from the balcony of the Old State House for the first time on July 18, 1776. Next up was Faneuil Hall right next to the buzzing Quincy Market. We marched on after a fruity refreshment from a farmers market into the Boston’s North End. We walked by Paul Revere’s home and on to the Old North Church. The North End was definitely Little Italy. Every restaurant, bakery and gelato stand was Italian and on a Saturday night the restaurants were packed.  We shared gelato at a little shop across from the Old North Church and moved on quickly realizing the North End was a perfect spot to have dinner. We started looking for the perfect restaurant (or one that would seat 8) and low and behold a walking friend of mine from Portland and old neighbor of our New York friends said hello! She and my other walking friend were inside sharing dinner with their families before they headed out to Cape Cod and New Hampshire for vacations. It was one of those moments when the stars aligned and we couldn’t believe we’d run into each other.

We dined at one of the fine italian restaurants La Galleria 33. A hit with the kids was the tiramisu. We called it a day and headed back to our cozy beds in Harvard Square tired and well fed.

The Old State House

The next day after another breakfast at the Crema Cafe and a cruise through the Coop and Harvard University we had to say good bye to our friends. We checked out and headed north via the Charles River route and Massachusetts Route 1A north with a drive by Revere Beach and the home where my mother spent her first 10 years. We proceeded through Salem, Beverly, Gloucester and Rockport. The drive was beautiful especially when we could see the water. We stayed in Portsmouth, New Hampshire that night a the Sheraton Harborside in a Ports of Call Suite. It was a splurge on a two bedroom two level suite for a night. We got a AAA rate.  Portsmouth was a darling town and we had breakfast at Popovers on the Square. True to their name the popovers were delicious.

Popovers in Portsmouth NHWe once again headed north to Bar Harbor. It was a rainy day so being in the car was just fine. Bar Harbor was cute and we sought out a dinner destination. My husband had the traditional lobster dinner at Stewmans. I had a lobster bisque and my daughter enjoyed a haddock fish and chips. After dinner we took a cruise through Acadia National Park which was beautiful but fogged in. We headed to Bar Harbor to see Acadia and I imagine on a clear day and especially in the fall it’s stunning.

Stewmans, Bar Harbor, Maine

Traditional Maine dinner, Bar Harbor

The next day we took a driving tour of a bit of the Maine coast south of Bar Harbor and then east to Vermont. Our tour took us through New Hampshire on the north side of the White Mountains in New Hampshire and over to Vermont and Cape Cod was the destination on July 3. We took a side tour through Lake Winnepesaukee which would be a vacation on it’s own.

July 3rd we headed with the rest of the Boston area to Cape Cod. We got an early start so the traffic was backed up only at the Sagamore Bridge. We checked into the Chatham Tides and were very happy with our accommodations for 4 nights. We rented an ocean view efficiency room and it was very nice, clean and well cared for. The Tides have been around for years and I loved their location just north of Red River Beach on the waterfront. The Tides has their own private beach.

Chatham, Massachusetts is on the ‘elbow’ of the Cape. The beach water is warm, the air humid and Chatham Center is darling. Chatham is the quintessential Cape Cod town with neighborhoods full of houses in the style of where they reside. ‘Jackie’ houses I call them.

On the 4th of July we connected with my cousins, and aunt and uncle who have owned a home with a gorgeous view of the Red River flats and beach. We attended the Chatham parade and headed to the beach with the family for the afternoon. A few husbands of my cousins were missing in the beach crowd and we heard they were preparing the BBQ for the 4th of July dinner. We joined the extended family on the same patio the Mack family spent many a dinner in ’73 and ’76. One of the best memories is the throwing of the peas over the bushes and the giggles when we just couldn’t seem to fit anymore peas down the gullets of 9 children. On July 4th we enjoyed our most memorable dinner on the patio with platters and platters of ribs with a variety of sauces. The BBQ was a work of art and enjoyed by all. We’re still raving about the ribs a week later.

Martha's Vineyard view from ferry

The next morning we headed out early to Hyannis to catch a ferry to Martha’s Vineyard for the day. Everything about the ferry ride worked out well except the parking was severely lacking. I would recommended doing your homework and calling the cruise line and asking for parking suggestions. Perhaps some ferries include parking – that would be best. We parked in a 6 hour spot knowing we’d likely get a $25 parking ticket and of course we did.

Our cruise dropped us at Oaks Bluff. I was not especially impressed with this side of the Vineyard seemingly due to high ferry traffic and not enough folks cleaning up the streets. We did find a nice casual lunch at Slice of Life and rented bicycles. That was the best decision as riding the bikes 6 miles each way along Beach Road between Oak Bluffs and Edgartown was gorgeous. We rode by Joseph Sylvia State Beach with Sengekontacket Pond on the other side of the bike path. A lovely ride with the wind in our hair and baskets on our bikes (even if they are wire not wicker). Edgartown was another quintessential Cape Cod town and we enjoyed homemade ice cream at Vineyard Scoops – the pistachio ice cream was amazing between bike rides.

Beach view from Beach Road between Oaks Bluff and Edgartown

We returned the bikes in Oak Bluffs and trekked a short distance to the beach for a much needed dip in the crystal clear Vineyard waters. I cannot tell you when a dip in the sea has been that refreshing. Was it the crystal water or the cool temps or the fact that we were quite warm after the 12 mile ride? I don’t know but that capped a day in the Vineyard like no other experience. We only wished we could have stayed in the water longer.

View from Chatham Tides

Back in Chatham we enjoyed another day at the Tides, the beach and shopping in Chatham Center. We enjoyed a last dinner with family at Pates Restaurant for seafood and steak and stories of times past and present. Before we headed out we picked up a peach pie at Marion’s Pie Shop (highly recommended) and a lovely gift for myself at Chatham Pottery.

Chatham CenterI loved Cape Cod and I can’t wait to return again. Someday.

 

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Sacramento and Napa

California State Capitol

We have returned from a weekend of soccer in the Sacramento/Davis area. In our spare time we took short excursions into the California State Capitol in Sacramento and Old Town. The Capitol was quite majestic and reminded me of a version of our nation’s Capitol in DC although much smaller. I loved the old woodwork and the Capitol Rotunda. A volunteer took us aside and gave us a detailed history of the building from it’s completion in 1874 to it’s restoration in the 1970’s and 80’s.

California State Capitol Rotunda
California State Capitol

Next, we took a drive and found nearby Old Town. The cobble stoned streets were quaint and the buildings still in the mid 1800’s vintage.

Old Town Sacramento Old Town Sacramento

On our last full day in the area the team had a 5pm game so we took the morning and early afternoon for a drive to Napa and Sonoma. The old part of Napa was a darling with a restored waterfront. Sweetie Pies had some good looking sweets. The strawberry rhubarb pie looked divine but unfortunately it was too early for pie. Napa, California Sweetie Pies, Napa Riverfront, Napa Napa County Courthouse House of Records, Napa

We ate at Grace’s Table for lunch. I had noticed the restaurant on our first drive through town as it was very busy at about 10am. We returned around the lunch hour and there was still a buzz that continued through our meal. We ordered a roasted beet salad with avocados, blue cheese and a lemon vinaigrette. It was divine. For lunch my husband and I both ordered Grace’s quiche. My quiche came with soup and his a green salad. The soup was a potato based vegetable with sprinklings of broccoli and cheese on top and I tasted white wine. Mmmmm. And, the quiche was simply delightful. The egg, ham, swiss and sweet onion was so light and fluffy with a buttery crust. I would return to Grace’s anytime.

Grace's Table, Napa

We cruised along to Sonoma and the short 15 mile drive was beautiful. We stopped in at the Haywood Estates tasting room and my husband came out with a nice bottle of cabernet anniversary wine. I say that because we don’t normally spend upward of $15 on a bottle of wine. We’re saving it for a special occasion.

Haywood Wine Tasting, Sonoma Sebastiani Theatre, SonomaWe stopped in at the Domaine Carneros winery because it was a lovely scene on our drive. And then it was time to return to the giggling 15 year olds and the soccer tourney. A fun weekend had by all and we got a taste of the Sacramento and Napa Valley.

Domaine Carneros Winery Domaine Carneros

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Raspberry Sauce

Raspberry SauceRaspberry season is just around the corner and this sauce is versatile. The possibilities are endless. Raspberry sauce can be a topping for chocolate cake, ice cream, syrup on pancakes or waffles or a layer in a parfait. Whatever the creation it will be enjoyed.

Raspberry Sauce

  • 1/3 cup sugar
  • 1 teaspoon arrowroot powder or corn starch
  • 2 1/2 cups raspberries

In a small saucepan combine sugar and arrowroot powder or cornstarch. Add a dab of water to combine sugar and powder or starch. Under low heat stir sugar mixture until it resembles a liquid – a very short time. Add raspberries and cook until bubbly and thickened on low heat to medium heat, stirring often and adjusting heat as necessary. Cook until desired consistency is achieved and sauce is nicely thickened. Serve warm on ice cream, chocolate cake, waffles, pancakes or your creation. Refrigerate after sauce is cool.

Source: Jackie Mack, Lingonberry Lane

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Strawberry Parfait

Strawberry ParfaitStrawberry season is in full swing in the Pacific Northwest and the bountiful sweet berries that are truly local are only around a short time. I bought a half flat and we will enjoy them quickly. For the next day we will be eating strawberry everything! Today’s gem is adapted from My Recipes. The sound of the cream, yogurt and lemon with the sweet strawberries was a draw to this recipe. I left the berries in their true sweet form without adding sugar and added a little honey to the whipping cream with the lemon zest and yogurt.

Strawberry Parfait

  • 2 pints strawberries, rinsed and cut lengthwise
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream
  • 2 teaspoons honey
  • 1 cup whole fat plain yogurt
  • strawberries for garnish
  • optional: add 1 teaspoon vanilla to cream

Rinse berries and slice lengthwise. Set bowl aside. Whip cream with high speed mixer. When almost thickened, add honey, yogurt and lemon zest (and vanilla if added) and finish whipping to combine.

Divide half of berries among 4-6 glasses of your choice. Top with half of cream mixture and repeat leaving last layer cream. Top with whole berries for garnish.  Refrigerate or serve immediately.

Adapted from My Recipes.com.

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Crock Baked Beans

Crock Baked BeansThis recipe is a great add to a barbecue. The ingredients are quickly prepared and mixed in the crock pot. And the crock pot can be left while you go about your business readying the house for guests or molding those hamburgers for the grill. The original recipe was given to me a long time ago by my sister-in-law in Minnesota. Her version of the recipe had fried hamburger and bacon in it. Now, I’m thinking if you want to really make it good, add some cooked bacon bits, but I made it recently just as presented and it was a hit.

Crock Baked Beans

  • 2 medium onions, chopped
  • 1/4 cup maple syrup
  • 2 tablespoons molasses
  • 1 cup good quality ketchup (no high fructose corn syrup)
  • 2 tablespoons mustard
  • 2 tablespoons apple cider vinegar
  • 15 ounce can pork and beans (or vegetarian style) – not drained
  • 15 ounce can pinto beans
  • 15 ounce can black beans
  • 15 ounce can kidney beans
  • 15 ounce can great northern beans

Rinse and drain the pinto, black, kidney and great northern beans. Chop onion and add all ingredients to the crock pot. Mix well. Cook in crock pot on high for 3-4 hours or low about 6 hours. Serves 8 or more.

Source: Adapted from my sister-in-law’s recipe.

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Blueberry Banana Walnut Breakfast Bars

Blueberry Banana Walnut Breakfast Bars

Blueberry Banana Walnut Breakfast Bars

The inspiration for these bars was a Pinterest find from Kumquat and in true Jackie style I modified the recipe, omitted and changed a few ingredients. These bars are EASY to put together, are full of whole food ingredients and hearty. They are gluten free if you use gluten free rolled oats. Enjoy!

Blueberry Banana Walnut Breakfast Cookies

  • 3 very ripe bananas, mashed
  • 1 1/2 cups gluten-free rolled oats
  • 1/2 teaspoon sea salt
  • 1/2 cup chopped walnuts
  • 1/2 cup frozen wild blueberries (I used wild from Trader Joe’s and they are smaller than usual but standard sized are fine)
  • 1/4 cup coconut oil in liquid form
  • Butter to coat the baking sheet and cookie cutter

Preheat oven to 350 degrees. In a large mixing bowl, mash bananas. Mix in the oats, salt, chopped walnuts, blueberries and coconut oil. Stir well until combined. Grease a 2 1/2 inch or similar cookie cutter with butter and coat the baking sheet with butter.

Press two spoonfuls of batter in the cookie cutter on baking sheet and repeat.

Bake at 350 degrees for 25 minutes until golden. Remove from sheet to cooling rack or eat warm. Makes 8-10 bars.

Source: Adapted from Kumquat.

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Dark Chocolate Ice Cream Shell

Dark Chocolate Ice Cream ShellIt was Christmas Eve and we were gathered around our kitchen dipping up dessert. I’d made Chocolate Peanut Butter Crispies and they were a hit. I had leftover chocolate from them made from Trader Joe’s big hunk of dark chocolate and a dab of coconut oil. I’d heated it up for use on ice cream as an added bonus. My brother served himself some chocolate over ice cream and voilà! The chocolate formed a magic shell. But here’s the good news – this is made from good dark chocolate and healthy coconut oil – no preservatives added and two ingredients. It’s a real winner and quick to make and if you love dark chocolate like we do (I used 72%). We have dark chocolate on hand and a jar of coconut oil in the pantry. This is not rocket science, you can add a little more or little less coconut oil to the recipe and the kids will love it.

Dark Chocolate Ice Cream Shell

  • 8 ounces 72% dark chocolate
  • 2 tablespoons coconut oil

Melt the dark chocolate and coconut oil on low heat in a small saucepan. Serve immediately over ice cream and watch the magic begin.

Refrigerate leftovers in thick glass bowl and reheat by setting glass bowl in small pan with 1 inch simmering water until melted again.

Source: Jackie Mack, Lingonberry Lane

 

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