Recipes Week #10

Wobbly Cart Recipes

Indian Yummy-ness:  (easy and delicious!)

In a dish mix 1 Tbsp onion powder, ½ tsp paprika, ½ tsp turmeric, and 1 tsp salt.

-Chop up 2 lbs yellow finn potatoes and steam or bake until tender.

-In a large saucepan heat 2 Tbsp canola oil, toss in the spices and cook for 30-40 seconds.

-Toss in 1 can of chickpeas and the cooked potatoes, cook until warmed through, turn off heat.

-Add ¼ cup chopped cilantro.

Sauteed Beet Greens with Bacon and Sweet Onions:

-Cut up 5 strips of thick bacon and cook in a deep pot over medium heat until crisp, about 5 minutes.

-Transfer the bacon to plate lined with paper towels, leaving most of the bacon drippings in the pan.

-Raise the heat to medium and add a diced sweet onion.

-Cook stirring frequently until brown, about 3 minutes and then add 4 chopped garlic cloves.

-Wash the tops from one bunch of beets.

-Add to the onions and garlic, cover and cook for 2-3 minutes stirring occasionally.

-Uncover and season with salt and pepper to taste, then raise the heat and cook 2-3 more minutes.

-Serve garnished with the reserved bacon.

Lettuce with Cucumbers, Sweet Onions and Beets in a Dijon and Maple Vinaigrette:

For the dressing: In a small jar with a tight fitting add; 1/3 cup extra-virgin olive oil, the juice of one lemon, 1 Tbsp white wine vinegar, 1 tsp maple syrup, 1 tsp Dijon mustard, ½ tsp salt and some black pepper.

For the beets: Place 1 bunch of topped whole beets in a saucepan and cover with water.

-Steam for 20-25 minutes until tender.

-Rinse the beets under cold water and slip their skins.

-Cut into quarters and then put a few Tbsp of dressing over the warm beets and toss. Set aside.

For the salad : Wash and dry 1 head lettuce.

-Tear into bite sized pieces and add to a salad bowl.

-Peel 1 cucumber, then cut in half the long way, seed and cut into half moon shaped slices. Add to the lettuce.

-Chop ½ a sweet onion into thin strips and then add.

-Shake well and pour the rest of the dressing over the salad and toss.

-Place the quartered beets on top of the salad.

-Serve with crumbled feta or chevre goat cheese.

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