Cooking Chemistry: Roasted Beet & Spinach Salad with Goat Cheese Crumble

Hey guys!

I just wanted to share my roasted beet and spinach salad recipe at the request of some of the lovely people following me on Instagram.  Enjoy!

Note: 2 Servings

Ingredients

  • 1/4 cup goat Cheese
  • 3 medium sized beets (I used 2 red, 1 golden)
  • Spinach
  • 3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tbsp red wine vinegar
  • 1 teaspoon honey
  • 1/2 cup of yellow onions
  • 1 tsp crushed red pepper
  • 1 tsp paprika
  • 1 tsp coriander
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 degrees.
  2. After peeling, cut your beets and the yellow onions into thin half moons.
  3. In a small bowl, whisk together thoroughly the vinegar, honey, olive oil, paprika, coriander, salt and pepper.
  4. Pour the mixture over the beets and toss them to integrate all of the awesome flavors.  After the beets are well coated, add the mixture to a small baking dish.  Sprinkle the crushed red pepper over the top of the beets. Cover the dish with with aluminum foil and pop the dish into the oven for 30 mins.
  5. Remove the foil and cook for an extra 25 minutes to get a nice glaze.
  6. Lay a bed of spinach on two plates then add the roasted beets.  Crumble goat cheese over the top of your salad and enjoy.

I hope you guys enjoyed this quick and delicious recipe. P.S Pictures will be added later.

~Tia

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Cooking Chemistry: Homemade Granola

Hey guys!

While I finish up my blackened shrimp and grits post, I wanted to share with you guys my favorite homemade granola.  I’ve been making this for about 5 years and let me tell you, it definitely keeps me from buying over priced cereal. I normally eat it as cereal or use it as a topping on my greek yogurt. It’s super cost effective and delicious, so let’s get to it!

Note: Makes approximately 7-8 cups of granola

Ingredients

  • 3 cups rolled oats
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 1/4 cup ground flax seed
  • 1 tbsp cinnamon
  • 3 tsp vanilla
  • 1/2 cup vegetable oil
  • 1/2 cup pure maple syrup

Directions

1. Pre-heat the oven to 350 degrees.

2. Combine all of the ingredients in a big bowl and mix thoroughly.

3. Divide the mixture evenly onto two 12″ x 17″ baking sheets and bake for 20-25 minutes.

I hope you guys enjoy this recipe! Let me know what you think below or tag #theclosetchemist on Instagram when you give the recipe a try.
~Tia

Nut-Free Cheesy Kale Chips

Nut Free Kale Chips
As you guys probably noticed, I think this nut allergy of mine is for the birds. This is especially true when I found out that kale chips were made with cashew “cheese.” So of course I proceeded to find an alternative because, dammit I love cheese and I most certainly love kale. Low and behold, I go to the interwebs and I find this delicious cashew-less vegan queso recipe.  I say delicious because though I found it last month, I’ve already made it 3 times.  Now I know what you guys are thinking, vegan queso is a barf worthy thing.  The way I see it is, Velveta isn’t really cheese either… so I would rather trade Velveta for “cheese” made with eggplant. That’s right, delicious, healthy (55 calories and 3-5 grams of healthy fat), and once you put the Rotel in, it will taste like you’re back on the family farm in Mississippi! Anywho, after much trial and error, I’ve perfected the recipe and now I would love to share it with you guys.  Happy baking!

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Cooking Chemistry: Nut-free Vegan Raspberry Tartlets

raspberry_vegan_tartlets

Hey guys!

This weekend I wanted to experiment with vegan desserts and I finally found a recipe that would be modifiable due to my nut allergy. With most vegan or vegetarian recipes, nuts are substituted for the protein element which makes it very hard to eat pre-cooked meals or even recreate recipes to tell you all the truth. However, after unsuccessfully trying to add meat back into my diet, I am back on the vegetarian train :-(.  That’s why this weekend I modified a recipe over at My Wholefood Life and baby was it delicious. These no-bake tartlets are perfect for dinner parties or even a small healthy snack that you can easily make into a family cooking affair. Note: Makes 12 mini tartlets

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Drink of the Week: Blackberry Lavender Lemonade & Her Drunk Cousin

Lav_DOW It’s time for the Drink of the Week!!!! This weeks Drink of the Week is a great solution for dinner parties.  This is especially true if you have someone that doesn’t or cannot drink.  I mean, do you really want to leave the poor person with the option of drinking water only? I didn’t think so.  So, to rectify situations like this I find that the best option is to make complimentary virgin drinks to whatever alcoholic beverage you choose.  Now, this doesn’t have to be a completely different drink but a drink that will only be adding a slightly new flavor profile with the addition of some good ol’ boozahol. Personally, I love bourbon and whiskey so I decided to pair up the lavender lemonade with my favorite Chicago whiskey, Koval.  This pairing will go especially well together because of the honey substitution in the lemonade and the extra flavor dimension given by the roasted blackberries and mint.  But more importantly, this combination of virgin and alcoholic drink options will leave your guests that drink happy all while keeping your glowing pregnant sister from disowning you. Note: Makes approximately 1.75 Litres

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