Tag Archives: beet

Tuesday, baking day

Breakfast was another spring favorite: strawberry and cream cheese sandwiches. Easy, fast, and takes advantage of the season. Lunch took advantage of leftovers: rice from last week, carrots and celery from the box, peas and meatballs from the freezer, and more sliced strawberries.  No photos of breakfast and lunch, but I do have photos of the rest of my morning’s work:
   Red Velvet brownies made with beet purΓ©e. So delicious. Super fudgey. Have to hide them.   

  And cornbread for tonight’s dinner: Red bean chili from WAO. The chili turned out so good, I had to modify my recipe to reflect what I used because that is how I want to make it every time from now on! πŸ˜‰

So one problem I have with the WAO cookbook is that many of the recipes seem very similar. Two cups of beans with a can of diced tomatoes, bell pepper, onion, and garlic. With one spice, it’s “chili”; with a different one, “stew”. I like bigger differences in my recipes. I need to go through my recipe database and clean out recipes I don’t use, have never used, will never use. And tweak the ones I keep, like making the “chili” really chili, and the “stew” really stew. At least by my definitions. πŸ˜‰

Saturday, Starting with love

  “Mom, why are the pancakes pink?”

“Because I made them with LOVE.”

“Did you put beets in them?”

“Noooooooooooo, I would NEVER put beets in pancakes.”

“You put beets in them.”

  Duh. Sounds of munching. 

“If my sister doesn’t come down in the next five minutes can I have hers?!?!” 

 

Tuesday, not a holiday

So between yesterday being a school holiday, and my wrist getting completely messed up, I didn’t do a lot of cooking yesterday. So no pics, no post. Sorry. 

 After a visit to the doctor, an ice pack, and some anti-inflammatories, I’m feeling like I can cook, so guess what I’m doing. πŸ˜‰ 

 I’m actually pickling cucumbers, what a concept! πŸ™‚ Lots of fresh dill and garlic in these pickles, just for me! πŸ™‚ 

 And speaking of dill, I went ahead and added the dulled cream cheese to this batch of beer bread, and made them into muffins for easier freezing and lunchbox usage. They’re not as pretty a red, with the cream cheese on top, and it’s very hard to swirl on a muffin; but I think they will be a tasty side dish for tonight’s dinner. 

The kids got lunch out of the freezer (buffalo chicken pasta, celery sticks, and sweet potato cake my mom made), but I opted for some stuff out of the box – and the freezer.  

 Tzatziki with fresh dill and cucumber, Trader Joe’s falafel with a dab of pesto, Trader Joe’s naan, and an orange.  

 This was very good soup, thick and creamy. It’s made with an onion, a pound of cauliflower, that small fennel bulb, chicken stock, and coconut milk. Very tasty. The fennel was not very aggressive, but the bulb was quite small, smaller than my fist. My son said it tasted like potato soup. It was very good with the beet bread muffins. πŸ™‚

Out of the box:

  • Cucumbers (from last week, all gone!)
  • Dill
  • Orange
  • Beets (all gone!)
  • Cauliflower
  • Fennel

Tuesday

  
Yes, some mornings I eat off of monkey plates. I would like to say, I have nice plates. I have very nice plates that I got for my wedding and LOVE. I also have a 9 year old son who clears the table and a 13 year old daughter who does the dishes – and did I mention I LOVE my wedding dishes? πŸ˜‰ So we eat off of mismatched melamine plates, which are being reduced by attrition as time goes on. One day, the Pfaltzgraff will come out of the cabinets. 

Breakfast was low in plant material this morning – toasted ciabatta, turkey bacon, and an egg – so I tossed on a satsuma to add some. 

  This morning, I’m also moving stuff into, out of, and around the freezer. Popped the disposal cleaners out of the ice cube trays and into a freezer bag so that I could blend up some kale to make kale cubes for smoothies. I found the idea on Pinterest (of course), and with a bag of kale from Trader Joe’s from last week and a bunch of fresh kale from the Farmer’s Market staring at me from the fridge – I gotta give it a try! After the cubes are frozen, I’m planning on making smoothie packs for the freezer with (per serving):

  • 1 kale cube
  • 1/2 banana
  • 1/2 c. blueberries

So, whenever I see turnips in the box, I now plan for beef stew. Because turnips are delicious in beef stew. Imagine my surprise when I cut up a “turnip” and found this: 

 To misquote Star Wars, “That’s no turnip!”

After some googling, I discovered that it is actually a watermelon radish. Looks exactly like a turnip on the outside, looks like a watermelon on the inside. 

I don’t want radishes in my beef stew.   

Pinkles, here we come! (That would be pink pickles.)

And unfortunately, the stew and beet bread (from the freezer) were devoured too quickly to take pics of. Sorry. But not too much. πŸ˜‰

Out of the box:

  • Satsuma
  • Watermelon radishes (all gone!)
  • Potatoes

Wednesday: the day without picturesΒ 

Sorry, long busy day and my meals are not inspiring today. Started with the purple smoothie. Then pesto hummus (made by making hummus after making pesto without cleaning the blender, subtle but good) with celery, red pepper, banana pepper, cauliflower, pita, and turkey. Mostly celery. And ended the day with a pizza experiment. 

Beet pesto and kale pizza

Yeah. Looks great doesn’t it? When I made my beer pesto, it didn’t look like that. I had chiogga beets, the candy striped ones. Which I didn’t know until I cut into one. Which means my pesto didn’t come out hot pink so much as. . . Well, it reminds me a lot of that pink slime that cheap fast food restaurants put in their meat. And of course, being made out of beets, it tastes nothing like that; but now that I have that image in my mind, I can’t get it out. This recipe has already been deleted from my files. 

Out of the box:

  • Red cabbage (all gone!)
  • Beets (all gone!)
  • Banana peppers
  • Cauliflower

All I’ve got left in my fridge, produce-wise, is a few more banana peppers, a teeny bell pepper, some indeterminate citrus (could be orange, could be Meyer lemon), 2 grapefruit which won’t get eaten, bok choy, the last of the Napa cabbage, some cauliflower, onions, and a couple of sweet potatoes. I seriously need to get some more produce, with some color! 

Beet Bread

Yes.  It IS hot pink. And very tasty.  Most of it went into the freezer for a future soup accompaniment, but some nibbles were had.  It is not a sweet bread, the only sugar is from the beets themselves, but it is an excellent quick bread.

And if you wash everything REALLY quickly, you don’t stain your whole kitchen by making it.  Wanna try? The recipe I used is here. Obviously, I didn’t do the cream cheese swirl, and I kinda wish I got more dill this week to give it a try. I baked it for 45 minutes, which was perfect.  I am totally making muffins with this batter for February lunches!