Totally Beetastic!

Just recently I fell in love with beets.  Some people must look at them and be like, ugh, ew.  But they are delicious.

In keeping up with my effort to try and actually cook something twice a week that isn’t 1-2 ingredients.  This Friday I made the Thug Kitchen Roasted Beet and Quinoa Salad.  It is to be served as a side, but I may put it on top of my salads for lunch this week.  I had it as a side to chicken with dinner.  Jimmy even tried it.  He didn’t love it, but he tried it.  Good job kid.

The recipe called for Kale or Spinach, but I had bought 3 beets and there were so many leaves that I used the beet leaves instead of buying another lettuce.  It still tasted great!

img_1510Here we go, I got 3 beets and my recipe book handy.  I love this quote from the book.  “ROASTED BEET AND QUINOA SALAD When beets are bad, they are really fucking gross. But roasted, these mother fuckers get sweet and delicious. Trust.”

 

 

 

 

 

img_1511Crank your oven to 400°.  3 medium beets, peeled and chopped into small chunks (about 1½ cups) 1 teaspoon of whatever vinegar you used for the dressing 2 teaspoons olive oil Salt and ground pepper

In a medium bowl, toss the beets together with the vinegar, olive oil, and a pinch of salt. Your hands might get kinda red and bloody looking from the beets. Don’t worry about that shit; it will wash off, so quit complaining. Pour the mixture onto the baking sheet and roast for 20 minutes, stirring the beets halfway through.

 

DRimg_1514ESSING:  1 shallot or small onion, diced (about 2 tablespoons) 1 teaspoon Dijon mustard 3 tablespoons white wine, balsamic, or champagne vinegar ¼ cup olive oil

Make the dressing: Pour all the ingredients together in a jar and shake that shit up.

 

 

 

 

 

img_1513 For the salad: While the beets roast up, bring the water to a boil in a medium pot. Add the quinoa. Once that shit starts boiling again, cover, and adjust the heat to low. Cook the quinoa at a slow simmer until it is tender, about 15 minutes. Just taste it and you’ll figure that shit out. Drain any extra water that remains in the pot and scoop the quinoa into a medium bowl.

 

 

 

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Fold the kale (I used the Beet stems) into the hot quinoa and then add the dressing. Add the fresh herb of your choice and mix well.

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When the beets are done, fold those ruby red bitches right in to the quinoa. Add salt and pepper to taste. Serve this salad at room temperature or refrigerate until cold. * Dill, basil, and parsley all work well here. Use whichever of those you’ve got hanging out in the fridge”

 

 

 

 

 

 

 

Verdict: Delicious!  I loved it.  I also love cooking with this cookbook because it is so fun to read and it takes my cooking out of my comfort zone.  I also like my kids seeing me eat different foods, even if they aren’t eating them themselves (yet.)

Give it a try.

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Chickpea Scramble

I’m not always in the mood to cook breakfast, but when I do this is so delicious and easy to make! It’s also a great “breakfast for dinner” type of meal!

Chickpea Scramble
-1 can of chickpeas
-1/2 red pepper, diced
-1/2 green pepper, diced
-1/2 small red onion, chopped
1 garlic clove of garlic, minced
1 cup of chopped mushrooms
1 cup of baby spinach
1/2 cup of cherry tomatoes cut in half
1/4 cup of nutritional yeast
1/2 tsp of turmeric
1/2 tsp of cumin
1/2 tsp of smoked paprika
1/2 tsp of sea salt
1/4 tsp of cayenne (omit if you don’t like spicy food.)

Pulse chickpeas in food processor until mixture looks like scrambled eggs. Add in spices and pulse a couple times so it’s evenly dispersed. Heat non stick pan and add chickpea mixture and add all vegetables (except spinach and cherry tomatoes) cook on medium heat for 5 minutes. (If you don’t have a non stick pan or it is sticking to the pan for some reason add 1 tbsp of water or veggie broth at a time.)  then add cherry tomatoes and spinach until wilted. Serve hot with toast or oil free home fries. Or make a breakfast sandwich with this delicious mix!

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❤ Annaleigh