We had a whopper of a storm Thursday evening. I wish I had a video of Michael and I wrestling a 9' umbrella to the ground in 70mph winds...it would win a prize. That said, I think my, "grab-n-go, what's for dinner because we no longer have electricity" beet salad might win a prize as well.
This took some strategy, as we had no idea how long the electricity would be out. We agreed to open the refrigerator...just once, grab everything we thought we may need and Boom...Stormy Golden Beet Salad!
Of course the combination of vegetables/cheese and nuts can be altered to fit the bounty of your refrigerator and the severity of the storm!
Stormy Beet Salad Combine in a medium bowl:
4 small golden beets, cooked and thinly sliced (followed my intuition and cooked these that morning!) 1 cup green beans, cooked and cut on the diagonal into 2" pieces 2 cups baby lettuces mix - mine: arugula, spinach and mixed lettuces 1/4 cup feta cheese, large crumble 1/4 cup toasted unsalted raw whole cashews a few leaves of fresh basil, torn Vinaigrette:
Combine in a small bowl:
2 tablespoon minced shallots 3 tablespoon sherry vinegar pinch of salt and pepper to taste
Whisk in: 1/4 cup good extra virgin olive oil (I used TJ's 100% Greek Kalamata EVOO, yum)
Toss the salad makings with the vinaigrette, eat by lantern/candle light! Note to self: Buy a larger lantern!!
At times I find it hard living in a small town, but not today. Today my dentists sent me flowers...really! (my regular dentist AND my oral surgeon). Take that city life! Oh, and...I am choosing to believe I received flowers because I am a model patient...which I am. Thank you Dr.'s!! While I'm at it, big hugs to all you sweeties who sent loving vibes my way on Monday...gratefully received!!
....and, with a snoot full of dental work, just what have I been eating? I organized a spaghetti frittata last night that was pretty wonderful. It fit the "soft food only"requirement (doctor's orders)...but by no means was it a compromise! Use what you have in the fridge, add eggs, milk and cheese and it will be wonderful, I promise.
Leftover Spaghetti Frittata Surprise or What to Eat After a Grueling Day at the Dentist
2 TBL. olive oil
2 cups leftover cooked spaghetti
1 8 oz. package of fresh mushrooms sliced...any variety
1 small zucchini sliced thin
1/4 cup chopped onion
1 clove garlic diced
Splash of milk/half and half/fake milk...whatever you have
Feta cheese, crumbled
Set your broiler on high. Beat the eggs, milk and some salt and pepper in a small bowl, set aside.
In an oven proof pan (I used my 10" iron skillet) heat the olive oil, sauté onion, garlic, zucchini, and mushrooms. If the sauté gets watery, drain some of the moisture out of the pan. When vegetables are soft, add the spaghetti, stir, then turn down the heat to medium low, add the beaten egg/milk mixture. It should come close to covering the spaghetti. Do not stir...let the egg "set up" on the stove top for a few minutes. When it looks like the egg is set, crumble the cheese on top and place the pan under the broiler until the top of the egg mixture is set and the cheese is hot and the spaghetti a little crispy.
I was shooting for quick and easy here. Use what you have, substitute vegetables, try a different cheese, add chopped herbs...just make sure you have enough moisture to come close to covering the spaghetti and enough oil so your frittata does not stick to the pan.
Add a side salad and a nice glass of red wine to cover all the food groups! Enjoy!