Last week we went to the West Side Market and brought home a big fat bunch of gorgeous golden beets. I was so pleased with how they turned out. We had a great big bowl full of golden beets, and they lasted four days while we ate them with everything! That’s because this recipe goes great with roasted chicken, thick tangy yogurt, scrambled eggs, a bowl of lentil soup, or greens sauteed in olive oil. Basically, everything.
3-4 medium beets
1/4-1/2 tsp. cayenne pepper (yes, I like more)
2 tsp. honey
1/2 tsp. Kosher salt
scant 1/4 cup white vinegar
Boil freshly scrubbed beets until you can slide a cake tester in and out with just about no resistance. Turn off the heat, and allow the pot to cool completely.
Peel cool beets with your fingers under running water. The peels should mostly slide off easily, and then scrape off any stubborn remaining bits with the edge of a sharp knife. Slice off the ends, and cut up the beets into 1/2-inch cubes.
Using a whisk or fork, mix together the vinegar, pepper, salt, and honey until the honey is completely dissolved. Pour over the beets, and stir well. Makes 6-8 servings.
Some days, all you can think about is a little something light to drink. Most of us limit our tea choices to what’s available on the shelf at the grocery store, but the fact of the matter is that you can make tea blends yourself if you ever decide that you would like to try. This particular recipe, with its tart and satisfying combination of Vitamin-C-rich plants and slightly astringent saffron, is from QuitoKeeto, which also displays the most drool-worthy, if pricey, selection of kitchenware and housewares on its site. Check it out and you’ll see what I mean. Continue reading
Sometimes you need a nice little dessert. Maybe something to go with a scoop of ice cream. Or a glass of tea. Not too sweet, but just sweet enough. This might be the perfect thing. Continue reading
On the day we were married, almost 36 short years ago, my Aunt Gerda showed up with a bucket of the creamiest, most extraordinary rice pudding I have ever eaten, before or since. We even packed up a small container to take on our honeymoon. You might say that rice pudding holds a special place in my heart and soul. Especially Aunt Gerda’s rice pudding. Continue reading
Just don’t tell anyone how you made this. Continue reading
Have you ever noticed how so many different cuisines include a dish that pairs some type of greens with some type of fat? Whether it’s lettuce and olive oil, cabbage and mayonnaise (cole slaw), sauteed greens + pignola nuts, spinach with bacon dressing, or deep-sea fatty fish and seaweed (sushi), parsley salad with tahini dressing, you are apt to find green leaves combined with fats over and over again. Continue reading
My friend, Amalia Haas, is an organic beekeeper who works at the intersection of sustainability, health, beekeeping and Judaism. Learn more about her work as an educator, entrepreneur and environmental activist here at MommyBlogExpert.
And click on this link
to see an astonishingly inspiring video of a recent honey bee colony rescue in Shaker Heights, Ohio.