heads to share how they are coping with the bounty. Turns out the beet pancakes that some of you thought looked like pink slime appealed to these people so THERE. Anyway, I appreciate her noticing and compiling, very cool.
Also, we visited our doctor for a follow up for something else, but he’s a very cool guy that’s totally into nutrition and all. He’s the one that recommended I read The China Study. (Despite this, my husband still sees this guy ha ha.) So, we were comparing notes and his wife has a community blog with other recipe ideas.
The week started out great, so how did the rest of the week go?
LOTS of kale this week that couldn’t be eaten in smoothies alone, so we repeated using it in a stir fry with ginger. And, since my husband was out of town this particular night, we paired it with shrimp. (He loves shrimp, just needs to avoid it.) A success, although curly kale is a tough mother and probably needs more cooking.
Me and the kid had a bit of a row about … well who knows? She’s going on 13 and I’m 48 so we had a row about being who we are. Anyway, that meant I hit the road late for my run. I made her a list of things that needed to be done to prep for the stir fry. The list was:
- 2 cloves of garlic, minced
- 1 t ginger, minced
- 1 pepper, cut into about 1/4″ pieces
- 1 onion, chopped
- Kale, torn into pieces
- Shrimp, deveined (we are fortunate that our local Ingles carries NC wild caught shrimp that are fresh)
When I got back half an hour later, she was still carefully chopping up, manually, the 2 cloves of garlic. OK, hey it’s a start! She continued to chop while I deveined the shrimp.
The other ingredients to this fine meal are:
- Tea tree oil (or peanut oil, but someone bought me tea tree oil so I use it in stir fries)
- Rice vinegar, probably a tablespoon
- Sesame oil, about a teaspoon
- Soy sauce to taste
- Sesame seeds, about 1 tablespoon
I start by sauteing the garlic and ginger, then adding the onion. After a couple of minutes, I added the shrimp and the peppers. If I were doing it again, I’d cook that until the shrimp JUST started to turn pink. Then, I’d add the kale, stir until it was coated with the oil and spice and put the lid on for a good 5 minutes, instead of the 2 that I did. Depends on the durability of your greens.
Still, it was good! The kale was just a bit tough.
Beet Green Salad
I was GOING to make the bulgar dish with beet greens instead of collards, which was a huge hit, but alas I am out of bulgar. As much as I love my Ingles, they don’t carry but one type of bulgar and it’s more of a cereal, with soy chips in it. So, I turned to my trusty friend farro. I discovered farro when it showed up in my monthly Foodzie box one time and it was so good, I bought a big bag of it.
So, here’s this recipe:
- 1 cup dried farro
- 1 beet, minced (NOTE: I have one of those slicer things that has a lid that you slam down on the food and it pushes it through a grate into nice little cubes. I cubed it with this.)
- 1 onion, minced (see above note)
- A bunch of beet greens
- Soy sauce (a T or so)
- Balsamic vinegar (a T)
- Sesame oil (a t)
- Salt (to taste)
- Feta (warning: your feta will turn pink)
- Cook the farro according to directions. It’ll take an hour, probably, but MMM.
- Saute your onion and beet in a pan with some oil. Alternatively, you could cook the beet and that will lead to less red juice if you don’t like that. But, I didn’t want to turn on the oven, know what I mean?
- Add the beet greens and toss to mix. Add the soy sauce, vinegar and oil and toss until the greens start to wilt, but not until they shrivel to nothing.
- Add this mixture to the farro, add the feta and serve, hot or cold.
Roasted Veggies, again
This week’s version: 3 turnips, 2 potatos, 3 beets and 1/2 pound of green beans (aka what was left over) along with an onion and whatever garlic you might have lying around. Toss with oil (I used grapeseed), a splash of olive oil, a fair amount of vinegar (balsamic), fennel and salt. Oh, and add some walnuts and carrot tops. Bake at 375 for 35-40 minutes. And bake on parchment. It’ll save you the trouble of throwing out the pan later on.
What I have left this week: some kale, some romaine and a turnip. Not bad. No idea what I’m getting tomorrow. Six more weeks and then it’s over and I’m at farmers’ markets. I’m sad and relieved all at the same time.