How's everybody doing?!
Things here are great. In fact, I've got some really exciting things in the works!! Stayed tuned for updates:)
SO, things have been pretty crazy around here! But, I wanted to share a happy tummy "outing," and a fabulous recipe!
First things first: My mother had a big birthday this past week, and so I want to send a big HAPPY BIRTHDAY to my very best friend. I love you so much, mom. Cheers to you!
Sadly, I couldn't be home to celebrate with her. She and my family went to the nicest steak house in Cincinnati for her bday dinner. So, that inspired my latest dish:)
One of the best things about steak houses are the decadent side dishes, namely, creamed spinach! So, I did a riff on steak and creamed spinach:
Beet "Steaks" with Zesty Spinach & Mushrooms!
So delicious and so pretty!
And it's Gluten Free, Vegan, Specific Carb Diet friendly, and Paleo!
Here's what you need: (serves 1)
1 beet, sliced into 1/4 inch rounds
2 cups baby spinach
6 mushrooms, sliced
1 small shallot (about 2 Tbsp), minced
2 Tbsp white wine
1 tsp dijon mustard + 1 tsp water
salt and pepper
Preheat oven to 400 degrees. Place your beet rounds on a tin-foil-lined, olive-oil-sprayed baking sheet. Spritz them with EVOO and sprinkle with pepper. Bake for about 35-40 minutes, flipping once halfway through. When you take them out of the oven, hit them with salt.
*optional: When you flip the beets, place 5 or 6 big baby spinach leaves on the baking sheet. Spritz them lightly with EVOO, and bake for the remaining 20 minutes. They will crisp up and be like a delicate chip for a garnish.
While your beets are baking, brown your mushrooms by adding them in a single layer to a frying pan with 1 tsp EVOO. Let them sit for about 3 minutes on one side, and then flip for another 3 minutes. Transfer them to a plate, and set aside. Add another tsp EVOO to the pan, and add your shallot, salt and pepper. Let it soften for about 2-3 minutes. Meanwhile, combine your wine, dijon mustard, and water in a little dish. Add your spinach to the pan, and stir in your wine mixture to wilt the leaves. After it's wilted, add your mushrooms back into the pan. Stir, and remove from the heat.
To assemble, arrange your beet "steaks" on the plate and top with your zesty spinach. Garnish with your oven-fried spinach leaves.
This meal was such a treat! The flavor combination was so interesting - I loved it! The beets were wonderfully earthy with a touch of savory sweetness. They paired beautifully with the zesty spinach and "meaty" mushrooms. There was a slight *zing* from the dijon mustard, which was the perfect punchy accent to round out the dish.
The oven-fried spinach leaves were so awesome! I can't believe I've never tried this before! I've made kale chips, but have never thought to use spinach! Let me tell you, these were paper thin! Almost like tissue paper! They were crispy, salty, and the perfect texture surprise for the dish!
And it was a truly beautiful meal. The purple and the green were so regal and luxurious looking. I really did feel like I was at a steak house. Although, it would have been better if I were sitting with the birthday girl and my fam:)
OK, now onto a fun GFHT outing! This weekend was the Yoga Integral Vegan/Vegetarian Street Fair! Of course I had to check it out:) Unfortunately there weren't very many things I could sample, but I had fun seeing all the creative cooks producing various baked goods, artisan "ice creams" and other yummy-looking treat! They had a great turn out too! Woo!
Alright, check you guys later this week! Have a great great day!!!
Want more GFHT? You can now get my e-cookbook, The Best of GlutenFreeHappyTummy for only $2.99 on Amazon!