Martha’s Beets
I had picked up some beets from a produce market the other day. I have made this dish many times and it seemed like a good time to make it again. It is so tasty and easy to make. You just have to give the flavors time to develop.
This is a recipe that my friend, Martha, made for us one chilly autumn afternoon, many years ago. The amounts are random for a reason. Just use what you have- more or less – and let the flavors blend together gently. That is what Martha did.
Full of earthiness and great fresh flavors it is always a favorite of mine. I always think of her, with great affection, when I make it. Miss you, my beloved friend.
Martha’s Beets
Oil
2 Onions, chopped
Potatoes, cut in big chunks, peeled, if desired
1 bunch beets, with greens*
Chicken or vegetable stock
Parsley
Salt and pepper
Cook beets in boiling water for 20 minutes. Cool and slip off skins. Cut up beets into chunks. In large pot, cook onions in oil until tender. Add potatoes and prepared beets with just enough stock to keep them from sticking. Cover and cook over medium-low heat until vegetables are tender. Meanwhile, chop up the beet greens. Add them to the pot and stir in. Cover and continue cooking until greens are tender. Toss in fresh parsley and cook 5 minutes longer.
* If you can’t find beets with greens, or if you like more greens, you can also add red Swiss chard in place of the beet greens.
Veggie and Pasta Skillet Dinner
Veggie and Pasta Skillet Dinner
We had this dish in class last night. Lots of yummy veggies. Colorful, tasty and very simple. Thanks to all who braved the snowy night to get together to cook.
Vegetable and Pasta Skillet Dinner
1 (16 ounce) package whole wheat rotini pasta, cooked
2 tablespoons toasted sesame oil
1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons honey or sugar
3 T. oil
3 cups chopped broccoli
1 cup chopped carrots
1 cup chopped red bell pepper
2 cups chopped fresh mushrooms, use whatever mushrooms you can find
1 cup shelled edamame (green soybeans), organic
3/4 cup cashews
In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and honey or sugar. Heat the 3 tablespoons of oil in a skillet over medium heat. Stir in the broccoli, carrots, pepper, mushrooms, shelled edamame, and cashews. Sauté 5 minutes. Mix in the sesame oil sauce. Add pasta and cook 5 minutes longer or until vegetables are tender but crisp and pasta is heated through. Serves 4-6.
Garden Skillet Dinner
Garden Skillet
I love to cook- not so crazy about a lot of dishes to wash so I am always happy with recipes that require fewer pots and pans. I love this Garden Skillet Dinner. It’s a little like mac and cheese but with some added veggies for extra flavor. Always a hit when I make it. This time I used a sharp white cheddar cheese. You can add whatever veggies you have on hand.
Garden Skillet
1 large onion, sliced
2 small zucchini, sliced
1 T. oil or butter
1 t. dried basil
1 14 oz. can tomatoes, chopped, undrained- I used my home canned tomatoes
4 c. cooked pasta
1/2 c. milk
2 c. shredded cheddar cheese
1 t. spicy mustard
In large skillet cook onion and zucchini in oil or butter until tender. Add remaining ingredients and cook over medium heat until heated through and cheese has melted. Serves 3-4.
