cooking ala mel

healthy recipes and the occasional craft

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Pickled Beets and Eggs

Every year, my grandma makes pickled beets and eggs for Easter.  I wasn’t able to go home for Easter this year, since UB doesn’t get any time off (we get all Jewish holidays off) for Easter, and I had a test the Friday before.  I’ve been craving pickled beets ever since.  My dad picked up a few cans of beets while I was home – we’re the only ones in our house that enjoy pickled beets – but we didn’t have a chance to make any before I moved back up to Buffalo.  As soon as I remembered that we didn’t make them, I went and got some beets of my own and decided to make some when I had some free time while Alex was at work.

I’m so glad I finally made these; I always forget how much I enjoy beets!  I love the deep magenta color. To ensure they weren’t too sweet, I only included a packet of truvia when I made them, but I’ve been sprinkling them with sugar every time I eat some – I think it gives it the perfect sweetness without it being overpowering, because I love the tang from the vinegar.

Pickled Beets and Eggs
5 eggs, hardboiled & peeled
1-15oz. can of beets
1 cup vinegar
1/4 onion, sliced
1 1/3 cups water
1 t salt
1 packet truvia
sugar, for sprinkling
Place the beets, onion and peeled eggs in a heavy duty container that has a lid.  Heat the water, vinegar, truvia and salt together until boiling.  Pour the hot liquid over the beets, eggs and onion and allow to come to room temperature.  Put the lid on the container and place in the fridge overnight to allow the flavors to mingle.  Serve the beets alongside the eggs or separately.

Chocolate Chip Cookie Dough Bites

I try to make it a point to eat as healthy as possible, but by no means am I going to limit myself entirely and not allow dessert.  These chocolate chip cookie bites are so perfect because they taste EXACTLY like chocolate chip cookie dough, but they’re actually good for you!  They’re full of healthy fats from the nuts, whole grains, etc.

These are so fantastic in yogurt, tossed on some ice cream or frozen yogurt..by themselves..I had them with my breakfast a few days, as a snack, dessert..they’re pretty versatile!

Post shared with Sweet as Sugar Cookies for Sweets for a Saturday!
Chocolate Chip Cookie Dough Bites
makes one cup of dough to make into bites
adapted from Oh She Glows

1/2 cup unsalted cashews, walnuts & almonds
1/4 cup rolled oats
1/4 cup whole wheat flour
1/2 t salt
1 packet truvia
1/2 t vanilla
2 T + 1/2 t maple syrup
1/4 cup dark chocolate chips (I used Ghirardelli’s double chocolate)

Pulse the nuts and oats in a food processor until in fine crumbs.  Add the salt, sugar and flour and pulse a few more times.  Add in the vanilla and maple syrup; process until combined.  Add in the chocolate chips and process a bit more so the chocolate chips get chopped up a bit.  Form into tiny balls and store in the freezer in an airtight container.

Mini Ham and Cheese Pretzel Paninis

This is the final post from the goodies from the bridal shower I threw for my sister..hooray!  I hadn’t realized how much food I had made until making all of these posts.  There was definitely a fine spread.  These were probably my favorite of the savory bites, and I’m planning on making a larger sized version of them very soon.  I hope so, anyway.

Don’t mind the poor picture; these are so. good.  The pretzel bites all on their own are fantastic.  Add in some ham and cheddar and oh man.  Delicious.  I made some with only cheese for Jenny; she’s a vegetarian.  Those were excellent too.  Dip them in some mustard, and you’re all set.

Here’s one final picture of me in action..taking a photo of the table layout!
Mini Ham & Cheese Pretzel Paninis
yields about 60 bites
2 1/2 t active dry yeast
2 T light brown sugar
1 1/2 cups warm water
5 T butter, melted
2 1/2 t salt
4 1/2 cups white whole wheat flour
10 cups water
2/3 cup baking soda
1 egg
coarse sea salt
ham (about 1/4-1/2 pound)
cheddar cheese
Combine the warm water, yeast and brown sugar in the bowl of a stand mixer fitted with a dough hook; allow to sit for about 5 minutes, until foamy.  Add in the butter and salt and stir.  Slowly add in the flour while the mixer is running and allow to mix at a low speed until the dough pulls away from the edges of the bowl (should be smooth & elastic).  Place the ball of dough in a well oiled bowl and cover with a pieces of plastic wrap that has also been sprayed with oil.  Allow to rest in a warm place until doubled in size, about an hour.
Preheat the oven to 425ºF and bring 10 cups of water to a boil in a large pot on the stove.  Add the baking soda to the water and stir to dissolve.
Divide the ball of dough into eight pieces.  Take each piece and roll it out into a thin rope, about 14 inches long.  Cut the dough into 1 inch pieces.  Add about 20 at a time to the pot of boiling soda water.  After about 30 seconds (they should float up to the top), remove them and place on a paper towel to dry off.  Transfer the boiled pieces of dough onto a parchment lined baking sheet.  In a small bowl, whisk the egg with a splash of cold water.  Brush each pretzel bite with the egg wash, and sprinkle with the coarse sea salt.
Bake 10-16 minutes, until golden.
Once cool, slice each pretzel bite in half and place a thin slice of cheddar cheese and ham in between the halves.  Place onto a baking sheet.  Place in a 400ºF oven for 5-10 minutes, until the cheese has melted.  Serve with mustard and enjoy!