Detox is over but we are on week two of eating healthier. This week we are focusing on eating a "rainbow" of veggies and more whole grains. In regards to the whole grains I found a recipe for homemade multigrain English muffins. I never thought you could make your own English muffins but it wasn't too hard.
They are not baked! You cook them on a griddle, 7 minutes on each side. That's how they get that toasted mark on each side. I was so surprised I could make muffins with "nooks and crannies"!
I always look forward to getting the Wegmans Menu Magazine in the mail - there are usually lots of good recipes. The fall issue has crock pot recipes.
Fall is certainly crock pot weather and we kicked it off with this slow-cooked beef minestrone. There is a little more to it than just tossing all the ingredients into the crock pot but you can still time it that you get home and it is ready to eat with little effort.
Both Aaron and I love beets. i picked these up at the Irondequoit Farmers Market. I had a beet salad at an Italian restaurant in Chicago that I wanted to recreate.
First I roasted the beets. This couldn't be easier. I wrapped them in aluminum foil and put them in the oven at 400 degrees for one hour.
I read a tip once that to easily skin roasted beets just rub them with a paper towel. It really works! I love the color of beets!
I couldn't find a recipe online for a beet salad that was just like the one I had in Chicago, so I sort of made it up as I went along. I sliced the cooled beets and arranged them on a plate with some baby salad greens. Next I sprinkled crumbled feta cheese and glazed walnuts on top. Then I drizzled some extra virgin olive oil and a balsamic vinegar sauce over everything. The sauce is just a quarter cup of balsamic vinegar and a quarter cup of sugar warmed on the stove until the sugar disolves and it is velvety smooth.
The salad was sooo good! We will definitely be having this again.
We have been getting a lot of corn with our CSA veggies and I wanted to make something different. After a little poking around I decided on Mexican grilled corn.
I even got cotija cheese - a Mexican cheese.
It's pretty easy to make. Grill the ears of corn on the bbq grill. When it's nice and browned, roll the corn in melted butter, smear on some mayo, sprinkle with crumbled cotija cheese, sprinkle with cayenne pepper and then add a spritz of lime juice. That's it! Nom nom!
Today was my friends Sarah and Denis' annual St. Patrick's Day party. I was sporting my shamrock shades. I don't know why Tina and i look so serious.
There was corned beef and cabbage aplenty.
Aaron and I brought a bean salad my grandma gave me the recipe for. Here it is if you would like to try it out. If you like sweet pickely things you will like this. It's pretty tasty.
3/4 cup sugar, 2/3 cup apple cider vinegar, 1/2 teaspoon pepper, 1/3 cup oil, 1 teaspoon salt, 1 can green beans, 1 can yellow beans, 1 can kidney beans, 1/2 cup inch slices of onion.
Heat sugar, vinegar and oil together until sugar is dissolved. Cool and poor over beans. The longer they soak, the better they taste.
We are loving the veggie haul we are getting from our co-op farm.
This is what we got today... see those two green peppers?
We made them into stuffed peppers for dinner. I don't even like green peppers, but I like stuffed peppers. I just eat the guts out of them and leave the pepper carcass behind. Cheese is also key.
I saw a link to these ruby eggs in YumSugar. We have these back home in Pennsylvania, except they are called pickled eggs. They look freaky, but I like 'em. We had some for Easter dinner.
They are pretty easy to make. They are just hard boiled eggs soaked in red beet juice. That's all.
I guess "ruby eggs" sound nicer than "pickled eggs".
4 eggs
1 cup flour
1 cup milk
1/8 teaspoon salt
4 tablespoons butter
Cut butter into a cast iron pan and heat in a 400 degree oven until the butter melts. While butter is melting, mix other ingredients together. Pull the pan out of oven, pour batter into it and return to the oven. Bake until puffy and browned, about twenty minutes.
I had to try a Cider Slushie of course. It was delicious! This
was the closest
recipe I could find online. I may have to experiment with
this one myself.
Our CSA farmer told us he dehydrated watermelon and it turned out like
delicious fruit leather. We have successfully dried bananas and apples
in our food dehydrator so we were pretty excited. Aaron sliced up half
a watermelon and it sat in the hydrator for 24 hours.
It tasted horrible. It tasted like rotten watermelon. Anyone
out there ever dehydrate watermelon with better results? Or have other
good dehydrating ideas/recipes?
