Just for fun: meet Leo. Hubby and I completely lost our minds after the Thanksgiving holiday and brought home this 80 pound dog from the Humane Society. He’s eleven years old and we decided we could be his forever family for the last few years of his life. He’s old and grey like us!
In my never ending yet inconsistent quest to eat healthier I picked up some new cookbooks at my local library, one of which was Meat on the Side by Nikki Dinki (2016, St Martin’s Press). I do not know this author; I did not buy the books; this is just me experimenting with recipes in my kitchen.
The recipe I made first was Roasted Grape, Arugula + Goat Cheese Baked Potatoes. Doesn’t that sound intriguing? I had grapes sitting in my fridge that needed using and they were just past good eating but had not turned into raisins.I had a large bag of potatoes and had just bought goat cheese and mixed greens (includes arugula) at my field trip to Whole Foods the other day. I do not usually shop at Whole Foods as it is a bit out of my price range for regular groceries.
I could not find the recipe as an on-line link. So here is what you need:
- 4 Idaho potatoes, scrubbed and dried
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 2 cups red seedless grapes
- 1/4 teaspoon ground black pepper
- 2 cups lightly packed, coarsely chopped arugula
- 4 ounces soft garlic and herb goat cheese log
- 1/4 cup honey
Rub the potatoes with oil, salt with 1/4 teaspoon of the salt, prick with fork and bake in 400 degree F oven for 45 minutes, or until done.
Toss the grapes with the other tablespoon of oil and 1/4 teaspoon salt and the pepper. Place on a brimmed baking sheet. 25 minutes into the baking of the potatoes put the grapes in the oven to roast.
When the potatoes are done, slit the top and smush open. Fluff with a fork and mix in the arugula. Then divide the cheese and grapes among the 4 potatoes. Drizzle with honey. At each of those steps the recipe instructs to add more of the salt. Serve immediately.
My end product does not look as nice and neat as the picture in the cookbook. But it is quite tasty. This was our supper so we each ate two stuffed potatoes. The warm grapes were quite pleasant.
I did not add the entire amount of salt that she called for in the recipe. I used only 1/2 teaspoon: on the outside of the potatoes and then on the grapes. I used plain goat cheese and not flavored. I used mixed greens and not just arugula. I used both red and black seedless grapes.
Most of the recipes in this cookbook are odd/different combinations of vegetables. I like the idea that she developed her recipes with the vegetable as the star and the meat as the condiment. I might try her Pumpkin Pancakes and Beet Hummus. But truly, these recipes are a bit more unusual for my ordinary home cooking. Interesting to read and think about though.
“Eat your vegetables, or no dessert!”