Love in the Kitchen - making fast, healthy, homegrown meals you'll enjoy

Monday, September 01, 2014

Tuesday's Table for September 2, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Healthy Ideas Place's Zucchini Bread with Blueberries and Lemon.  I've got a coupole of zucchinis sitting on my counter right now and I have been looking for the right recipe.  This is it!  For step-by-step instructions on how to re-create yummy treat in your kitchen, head over and see this wonderful site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!



zentMRS - Love in the Kitchen
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Monday, August 25, 2014

Tuesday's Table for August 26, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Recipe Reminiscing's Rice Souffle.  This site is amazing!  Gorgeous recipes from the past - what a great treasure!  For step-by-step instructions on how to re-create this old-school souffle in your kitchen, head over and see Recipe Reminiscing.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!


zentMRS - Love in the Kitchen
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Wednesday, August 20, 2014

Roasted Beet Aioli


Today is Crazy Ingredient Challenge Day!  CIC is the headed up by Dawn at Spatula’s On Parade - this is one group of talented chef’s who come up with these recipes each month, made with, well, crazy ingredients!

Beets and eggs.  That is what this month's Crazy Ingredient Challenge was.  Wow.  I'm not a beet fan, so I was a bit concerned.  But then I realized that this is the reason I do these challenges - to stretch myself!

I considered making a cake with beets - like a carrot cake.  Then I thought of making a mayo and beet cake to feature the eggs a  bit more.  But, it's been too hot to bake, so I figured why not beet mayo?  Or beet aioli (a sort of garlic-y mayo that has its roots in southern France)?



Turns out, the earthy roasted beets make a nice foil to the tangy aioli.


And it makes a beautiful sauce to serve with grilled chicken!  For those of you who are french fries and mayo lovers, this is a perfect choice.



Looking for some great beet and egg recipes? Check out the rest of this month's creations!






Roasted Beet Aioli

by Susan @ Love in the Kitchen
Ingredients (1 cup)
  • 2-3 beets
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 large egg yolk
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon yellow mustard
  • 1/4 cup vegetable oil
Instructions
Make the Beet Puree
Preheat the oven to 400 degrees.
Remove the tops and the roots of the beets and peel each one with a vegetable peeler. Cut the beets in 1 1/2-inch chunks.
Place the cut beets on a baking sheet and toss with the olive oil, salt, and pepper.
Roast for 35 to 40 minutes, turning once or twice with a spatula, until the beets are tender.
Remove from the oven and sprinkle with salt and pepper. Let cool.
When the beets are cooled, puree in a food processor or blender until smooth.
Make the Aioli
In a glass bowl, whisk together egg yolk and garlic.
Combine lemon juice and mustard in a separate bowl then thoroughly whisk half into the yolk mixture.
Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands).
Increase the oil flow to a constant thin stream. Once half of the oil is in add the rest of the lemon juice mixture.
Continue whisking until all of the oil is incorporated. Stir in the fully cooled beet puree until combined.
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zentMRS - Love in the Kitchen
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Monday, August 18, 2014

Tuesday's Table for August 19, 2014

Welcome to Tuesday's Table!  Thank you so much for coming by and sharing all of your wonderful ideas.  I get such inspiration from everyone's links!







This week's feature is Icebox Cake Makeover from Butter, Basil and Breadcrumbs.  I have been a fan of icebox cakes since I was a little girl.  Who doesn't love cookies and whipped cream?!  This one takes grandma's icebox cake to a whole new level!  For step-by-step instructions on how to re-create this gorgeous cake in your kitchen, head over and see her site.





Please grab a button  - and thanks so much for sharing!

And now it's time to fill Tuesday's Table.  What kinds of delicious and creative things have been coming out of your kitchen lately?  I can't wait to see them!

For this week's party, only a few guidelines:
  • Please share as many links as you like, but only if you haven't shared them here before
  • Add a link back to Tuesday's Table (or grab a button above!) so others can join in the fun
  • Follow me via Facebook, Pinterest, Twitter, Google+, RSS or Bloglovin (see my sidebar!)
No other requirements, but visit the other links here, and I'd love for you to sign up for my email reminder here!

And now, for this week's link party!



zentMRS - Love in the Kitchen
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