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Posts Tagged ‘beets’

Beet Chips

Dave and I have been gobbling these down like no one’s business. Lately we have been enjoying them with Trader Joe’s new spinach kale and greek yogurt dip. These chips are easy to make . I have made them the traditional way and the raw foods way.

  • 4-5 beets – thinly sliced using a mandoline
  • 4 tablespoons or olive oil or coconut oil
  • 1 teaspoon of salt
  • 1/2 teaspoon of garlic powder
  • 1 teaspoon of crushed rosemary or 1 tablespoon of fresh rosemary

First fix the olive oil, salt, garlic powder and rosemary and set aside to marinate. Then sliced the beets and coat with the marinate mix. Either cook in a 350 degree oven turning every 8-10 minutes until cripsy – approximately 21-24 minutes or cook in a 180 degree or lower oven for about 8 hours turning about halfway through. These chips don’t last they are that tasty.

 

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Beet Rosti’s

Okay this dish was originally suppose to be a Red Flannel Hash that Martha Stewart had on her site. But I didn’t really read the recipe and just started grating beets and potato’s before I realized they should have been cooked first. So ad libbed from there and create my own dish. And OMG it was delish.

Ingredients:

  1. bacon
  2. beets
  3. potato’s – I used red potato’s
  4. onion
  5. salt & pepper
  6. fresh thyme

First  wash, dry and shred beets and potato’s. Chop up the onion. Set aside sprinkle with salt and tablespoon of olive oil.  Fry up the bacon and crumble. Then use some of the bacon grease and fry up the beets, potato’s and onions, sprinkle on the fresh thyme cook till done. The sprinkle on the crumbled bacon and serve. It was a hit.

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Last year on a momma board I hang around alot on – someone posted this recipe as a beet chocolate cake. At first I was like – eeew – but then thinking about it – I like zucchini cake and bread, carrot cake and bread so why not beet.  Since we have been getting alot of beets from our city fresh shares – I finally decided to try it tonight for a party we were attending. I made it as cupcakes because there would be lot’s of kids there.  Needless to say anything made with chocolate is usually a hit with kids. And yes this was a hit with kids and adults.  What everyone like the most it could count as a dessert and a vegetable.

Beet Chocolate Cake

1 large beet (I used about 4/5 small to medium beets)
water
unsweetened apple sauce
2 tbsp. water
1 tsp. vanilla extract
1 tsp. apple cider vinegar
1 cup whole wheat flour (I substituted spelt flour for wheat)
1/2 cup unbleached white flour (I substituted wheat flour for white)
1/2 cup cocoa
1 cup sugar
1 tbsp. cornstarch
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon

Peel and dice one large beet. Place the pieces in a saucepan with water to cover and boil until soft. (I’ve heard that you can buy canned beets, so you may want to skip this step–and the resulting red hands–by using pre-cookedbeets.) Allow the beets to cool, and then drain them, reserving the red water for another purpose. Put the drained beets into the food processor with ¼ cup (clear) water, and process until pureed. Preheat the oven to 325 degrees. Oil or spray your cooking pan(s). Put the pureed beets into a 2-cup measure. Add enough apple sauce to reach the 2-cup line. Add the 2 tablespoons water, vanilla extract, and apple cider to the beets and mix well.

Mix the dry ingredients together; then add the beet mixture and stir until well-combined. Bake for 35-60 minutes, depending on the size of pan you use: more for small, deep pans and less for a 9X13 pan, 35 minutes. (I used a cupcake pan, and it took 20 minutes.) Test by inserting a toothpick into the center; it’s donewhen the toothpick comes out clean. Allow to cool completely before cutting and serving

The frosting was a regular cream frosting but vegan friendly. Just powder sugar, earth’s balance margarine, rice milk and vanilla.

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My oh my what a tasty meal that makes. The hamburgers were from our herdshare farmer.  They were really tasty – better if cooked longer – apparently we seriously need a new grill. arrrgggg why do they break down so quickly.  I made the cucumber salad last night – salted the cucumbers set them overnight in the fridge – drained them this morning, mixed with 3/4 cup of yogurt and 2 garlic cloves minced. Then set in the fridge to marniate.  I got the recipe from my NT book. Also roasted the beets, fried up the green in coconut oil – what a nice sweet treat.

I also made zucchini bread this morning – used the following recipe – but subsitute half spelt flour and half whole wheat flour. Such a nice delectable treat. Light, tasty and that yummy flavor that comes from spelt flour, cinnamon and nutmeg.

This recipe comes form Smitten Kitchen – I think this soon will also become one of my favorite food blogs.

Zucchini Bread
Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour (i used half spelt and half whole wheat)
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

(next time I would like to try the cranberries, the raisins were good but the cranberries would be better)

Preheat oven to 350 degrees.

Grease and flour two 8×4 inch loaf pans. (Grease liberally. See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

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