Archive for the 'beets' Category

24
Nov
10

veggie topped quinoa, beet salad.

There was a time when I’d regularly allocate $12-$15 for a week’s worth of food, and then I’d stay within those parameters. I’d invest in some Poor Man’s Food, such as eggplant or polenta, and stretch that out over 5 or 6 meals. A solitary green bean was my go-to side dish, and bread was rationed to the point of absurdity. These days, I’m eating gold on the regular. Platinum is my choice side dish, and when my sweet tooth kicks in I reach for some diamonds. And yet, I still appreciate some veggie-centric Poor Man’s Food. Especially in pre-Thanksgiving starvation phase. Nothing but water and laxatives until prom!

Last week, I made a vegetable stir-fry atop quinoa.

quinoa with veggies

Ingredients:
1 eggplant, diced
1 red bell pepper, sliced
1/2 red onion, sliced
1 clove garlic, minced
1/2 cup baby portabella mushrooms, sliced
1/4 c olive oil
1 lemon, juiced
2-3 dashes of Cholula
salt and pepper to taste
1 c quinoa

I started by sauteeing the onion in olive oil, and then added in the bell pepper, eggplant and mushrooms. I added in the garlic after everything was starting to soften, and then I topped with lemon juice, olive oil and Cholula. Meanwhile, I cooked the quinoa as instructed on the box. Dinner in 20 minutes? Can DO.

On the sweaty side of things, I’ve been doing cardio for about an hour a day. What?! It’s true. All the better to go with the straight veggie diet, my dear. I even had an impressive two hour stint on the elliptical while watching “The Biggest Loser” a few weeks ago. I don’t typically consume 4,000 calories in one sitting, so I’m doing my best to get lean and mean before Thanksgiving.

I roasted my first beets the other day, also. I went with two red and one golden, and they came out pretty unattractive. Luckily, I’m not too deterred by looks, so I saw the potential. I actually put together a pretty little salad featuring my beets.

roasted beets

Ingredients:
2 c arugula
1 red beet, roasted and sliced
1 golden beet, roasted and sliced
1/8 c feta cheese
1/3 gala apple, sliced
1 tbsp grey poupon mustard
2 tsp sherry vinegar
1 tbsp agave nectar
salt and pepper, to taste

I pre-heated the oven to 375 degrees and scrubbed the dirt off the beets as best as I could. I had the foresight to use kitchen gloves so as not to marroonify my hands, though I neglected to change my white shirt pre-scrubbing. Whoops. Ruined shirt notwithstanding, I cleaned my beets and moved on.

I drizzled them with olive oil, salt and pepper, and wrapped them in aluminum foil. I roasted for 30-40 minutes, and pulled them out of the oven to cool. Meanwhile, I mixed together the Grey Poupon mustard, agave, black pepper and sherry vinegar for a dressing. I sliced my apple, and created a bed with the arugula. I removed the skin off my beets, and then I sliced those. I combined the beets, apple, and feta, and then I topped with my honey-agave vinaigrette. So very tasty, and much more attractive than they were in their inception:

beet and apple salad with honey agave vinagrette.

17
Jul
10

beet and rhubarb salad, blackened salmon.

Shame, meet my face. I was someone who prided myself on proper blog maintenance, and I’d rarely go more than a month without a tail-between-the-legs posting about being neglectful. (ie “It’ll never happen again, baby. I stray because I care”). And yet, here I am, two months deep in blogless shame. I never thought I’d join the ranks of the half assed masses.

In my defense, I’ve been making time with San Francisco and Israel during my self-proclaimed “Year of the Vacay,” so I haven’t had much in the way of content these past two months. If I made time to squeeze out a blog between trips, it would have been something like, “I picked up dumplings for dinner and then forced myself to do twenty minutes of cardio.” Laaame.

I was in Israel for 10 days (birthright, obvs), during which time I had about 10 falafel sandwiches and an obscene amount of hummus. We’re talking morning, noon, and night. I lapped it up like a collie. I still haven’t had my fill, because that’s how much hummus and I vibe. Check out the last meal they served us:

Israeli hummus. love.

Amazeballs. The food was like a dream my palette once had. Luckily, my trip was extra outdoorsy, so my sweaty side was able to shine. We hiked multiple times, went cave crawling, rafted down the Jordan River, and went camel riding, all of which beat the hell out of the elliptical and free weights. I returned with a newly discovered desire to marry a mountain man and start, like, kayaking or something. I haven’t quite worked out the details.

I ended up eating out for almost 3 weeks straight, so I was in need of some home cooking upon my return. My mom always hated beets (arbitrarily, because I recently asked her about it and she admitted to never giving them much of a chance), so my sister and I shared the aversion for our entire childhood.

Beets are like last year’s brussel sprouts (aka newly trendy), so I figured it was time to give them a chance. I found a recipe for a beet and rhubarb salad on my beloved Epicurious app. Seriously, that thing is my favorite grocery shopping accessory. I’m not sure what I did before its inception, but I’m pretty sure it was something like walking around aimlessly and drooling.

Ingredients:

orange, beet and rhubarb salad

8 2- to 2 1/2-inch-diameter red or yellow beets, 4 of each color if available
4 tablespoons extra-virgin olive oil, divided
Coarse kosher salt
3 cups water
1/2 cup sugar
1 pound trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices
3 large oranges
2 tablespoons unseasoned rice vinegar
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1 teaspoon honey
3 cups watercress sprigs
1 1/4 cups coarsely crumbled feta cheese (about one 7-ounce package)

You start by roasting the beets in aluminum foil in a 400 degree oven  for an hour. Bring water, sugar, and a pinch of salt to boil in a saucepan, and then add the chopped rhubarb. Cook for 1-2 minutes and remove with a slotted spoon.

Then, you finely grate 1/2 teaspoon of orange peel into a small bowl. Cut off peel and white pith from all oranges, and then segment the oranges into a big bowl. Squeeze membranes to release juice into bowl, and then put 2 tablespoons orange juice to bowl with orange peel. Whisk together the vinegar, lemon juice, shallot, honey, and 3 tablespoons olive oil into the bowl with orange peel and orange juice mixture. Season with salt and pepper.

Lay out your bed of watercress, and arrange chopped beets and orange segments on top. Add lots of feta and dressing:

The beets were damn good and earthy tasting. They’re almost potato-like, so I’m starting to get why Eastern Europeans lurve them so. My only gripe was the rhubarb, which I’d never cooked with before. I’m not sure if Whole Foods gave me a bad batch or something, but it was waaayy bitter. Not my fave.

I was feeling like some of my faves a few nights ago, so I decided to make blackened salmon, sweet potato fries and mashed cauliflower. Om nom nom.

salmon, pre-blackened

For the sweet potato fries, I mixed together 1 tsp each of fennel seeds, thyme and cumin along with a couple tablespoons of olive oil. I peeled the sweet potato, chopped into fries, and tossed in the seasoning mixture with some salt and pepper. I baked in a 450 degree oven for 35-40 minutes, turning once about midway through. Sweet potatoes, check. Onto the blackened salmon.

To start, I put together a mix of paprika, cayenne pepper, salt, pepper, Adobo seasoning, and dried basil. Then, I rubbed the salmon until it looked like this:

It was a variation on this recipe. I then drizzled with melted butter, and seared in a skillet for about 3-5 minutes each side. Black and beautiful.

So, I bought purple cauliflower because I thought it would be fun. Once mashed, the end result was a little cartoonish and strange. I’m actually physically uncomfortable admitting this. It started normal enough, when I chopped the cauliflower into florets and tossed in a pot of boiling salted water for about 10 minutes. I removed with a slotted spoon, and mashed with some salt and about a pat of butter.

Then things got a little weird…the cauliflower looked like it could be creamier, and I had no milk in the house. The closest milk-like thing in the apartment was my roomie’s vanilla soy milk, and I wasn’t about to go that route. Without fully considering the consequences, I added a ladle of salted water to the mash. So, they turned out slightly watery and weird. Not my finest moment, but they still tasted fine.¬† Anyways, see below for the final results:

blackened salmon, mashed cauliflower and sweet potato fries




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