Roasted Beets with Nuts

Usually, I buy pre-cut packages of beets, but now I have a vegetable and fruit box delivered. Well, now I have three huge beets (aka beetroots) with stems. -Mike

Bite of history: Beets were grown by the Ancient Egyptians, Greeks, and Romans. Today, there are beet dishes from Australia and New Zealand, Eastern and Northern Europe, India, and North America, eaten broiled, roasted, or raw. Use the young leaves in salads; mature leaves served boiled or steamed. 

Serves 4

Preheat the oven to 375ºF/185ºC

with the rock in the middle

3 organic beets, remove the stems, scrubbed and trimmed but not peeled

3 Tbs. (45 ml) balsamic vinegar

1 tsp. (5 g) organic honey

toasted organic nuts, eg. walnuts, pistachio, and/or hazelnuts

olive oil

optional herbs:

• thyme (earthy flavor)
• rosemary (natural sweetness)
• sage (paired with thyme and rosemary)
• dill (found in many Eastern European cuisines)
• parsley (add color and flavor)

optional spices:

• black pepper (adds contrast to the sweetness)
• cumin & coriander (earthy, smoky taste)
• garlic (savory, pungent depth)
• smoked paprika (smokiness)
• za'atar or ras el hanout (found in Middle Eastern roasted beets dishes)

another optional: toss goat cheese on the cooked beets 

1. Slice the beets in half, then slice into wedges.

2. Bake the beets in a pan on top of parchment paper.

3. Stir together vinegar, honey, and 1/4 cup (60 ml) water.

4. Pour the sauce over the beets. Toss.

5. Cover with foil and roast for 35-40 minutes. Save the sauce.

6. Remove the beets from the oven and carefully uncover.

7. If you like, strain the liquid from the backing pan and pour over the beets.

9. Season with any herbs and/or spices.

10. Transfer to a serving dish with the liquid. 

11. Drizzle with oil and sprinkle with nuts. Add optional goat cheese.

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Korean "Tacos" with Kimchi

Kimchi /kimchee/ is a side dish of salted and usually fermented cabbage or radish. Now the seasoning can be mild to, should I say, spicy chili, garlic, ginger, and other "ingredients". Start with a small jar of mild kimchi the first time. If you like it, then try these tacos. Oh, kimchi has a "different" smell. 

김치 타코 (Korean)

/gimchi tako/

Severs 4

8 (gluten-free) tortillas

2 tsp. (10 ml) olive oil

8 organic eggs, lightly whisked

2 ripped avocados

2 Tbs. (30 ml) organic lime juice

4 Tbs. (dairy-free) yogurt

1 cup (130 g) chopped kimchi, lightly blotted dry

sliced organic scallions

일 /il/ 1. Warm the tortillas in a skillet, cover, set aside.

이 /ee/ 2. Heat the oil and scramble the eggs for about 4 minutes. Then remove from the heat.

삼 /sam/ 3. Blend the avocados, lime juice and yogurt.

사 /sa/ 4. Fill the tortillas with the scrambled eggs, topping with the kimchi and scallions. 

오 /oh/ 5. Drizzle the avocado sauce.

Here is a list of kimchi dishes: https://veggiefernandezs.blogspot.com/2021/11/kimchi-dishes.html

or 

Korean Chicken: https://veggiefernandezs.blogspot.com/2018/10/korean-fried-chicken.html

Korean Chicken and Bean Salad: https://veggiefernandezs.blogspot.com/2014/07/korean-chicken-and-bean-salad.html

Make your own kimchi: https://veggiefernandezs.blogspot.com/2011/06/kim-chee.html

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Chinese Chicken with Pineapple or Mango Sauce (slow cooker)

"Kowloon" is a Chinese-Amerian dish with Asian ingredients and Polynisian flavor. Plus, preparing it in a slow cooker, you will have more free time.

九龙鸡 (Mandarin Chinese)

/jiǔlóng jī/

Serves 4

~Use organic as much as possible.~

2 chicken thighs

1 tsp. ground ginger

minced garlic

1 cup (240 ml) chicken broth

1/2 can (4 ounces/120 ml) of pineapple syrup and 4 slices of pineapple cut into fourths or 1 peeled and diced mango 

cut green onions or scallions 

1/4 cup (30 g) cornstarch

1/4 cup (60 ml) soy sauce, tamari,  or gluten-free liquid aminos

1 Tbs. (15 ml) vinegar

Himalayan salt and black or lemon pepper

optional: drained water chestnuts

cooked rice or (gluten-free) noodles

~Chinese~

一 /yī/ 1. Rub salt and pepper on the chicken.

二 /èr/ 2. Place in the slow cooker.

三 /sān/ 3. Place the sliced pineapples/mangos and optional water chestnuts on top.

四 /sì/ 4. Whisk together: ginger, broth, and syrup.

五 /wǔ/ 5. Pour over the chicken.

六 /liù/ 6. Cook an hour on HIGH.

七 /chī/ 7. Then cook 2 more hours on LOW.

八 /bā/ 8. Add the green onions.

九 /jiǔ/ 9. In a bowl, mix cornstarch, vinegar, and soy/liquid aminos.

十 /shí/ 10. Turn the chicken thighs over and stir in the soy sauce.

十 一 /shíyī/ 11. Cook on HIGH 10 minutes, inside temperature of the chicken 165ºF/74ºC.

好胃口 

/hǎo wèikǒu/

Good appetite

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Curry Quinoa with Nuts

Quinoa (Quechua language: kinwa or kinuwa) is high in protein, fiber, vitamin B, and minerals. It is a seed not a grain. If in doubt, by gluten-free. There are 120 know varieties of quinoa. The most available are white (more flavor), red (chewier, mild, nutty flavor), and black (earthy, sweeter flavor).

Serves 4

 1 cup (130 g) organic quinoa, rinse under water

2 cups (480 ml) water

1/2 cup (65 g) nuts: cashews, pistachios, walnuts, pecans, macadamias, or almonds

1/2 cup (65 g) organic peas

1 Tbs. (15 ml) olive oil

1 tsp. (2 g) each: mustard seed, lemon zest, turmeric and cumin seed

2 or 3 curry leaves (Curry powder cannot be substituted for the same flavor. You can use basil leaves.)

1 chopped organic onion

chopped cilantro or parsley

Quechua (Quechua: Runasimi “people’s language” Eight-ten million people speak it.)

~Cuzco Quechua (dialect)~

huk 1. Cook the quinoa in saucepan, stir in the water over medium heat. Once it comes to a boil, reduce to medium-low, cover, cook about 10-15 minutes. Remove from heat and fluff with a fork. Set aside.

iskay 2. Toast the nut(s) about 3 minutes over medium heat. Set aside.

kimsa 3. Heat the oil in the pan.

tawa 4. Sauté the mustard and cumin seeds. Then add the leaves for 30 seconds.

pichqa 5. Add and sauté the onions for 4 minutes. 

suqta 6. Stir in the turmeric, cook another minute, add the quinoa, peas, and lemon juice. Remove the leaves.

qanchis 7. Remove and stir in the nuts.

pusaq  8. Top with cilantro or parsley. 

isqun 9. Serve warm or at room temperature.

Try other quinoa recipes: https://veggiefernandezs.blogspot.com/search/label/Quinoa

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Guacamole with Lemon

Yes, lemon and guacamole dip adds a special treat for those chips or on toast, as a salsa, or try with your favorite guacamole dishes.

Guacamole con limón (Spanish)

Makes about 4 servings

~Use organic as best as possible.~

3 ripe avocados, mashed

1/3-1/4 cup (30-45 g) minced onions

1/4 cup (45 g) chopped cilantro or parsley

2 diced tomatoes

2 Tbs. (30 ml) lemon juice

pinch of cumin

optional: jalapeño pepper, seeded and diced

garnishes (on the side): chili powder, paprika, and/or chives

(gluten-free) tortilla chips or chips of your choice

uno 1. Mix all the ingredients to the massed avocados.

dos 2. Sprinkle garnish(es) over the top or on the side for individual choices.

Would you like to try other guacamole dishes?

"Mango and Mint Guacamole" https://veggiefernandezs.blogspot.com/2024/10/mango-and-mint-guacamole.html

"Guacamole à la Smoky" https://veggiefernandezs.blogspot.com/2022/04/guacamole-la-smoky.html

"Taco Salad Bowl with Guacamole" https://veggiefernandezs.blogspot.com/2017/02/taco-salad-bowl-with-guacamole.html

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