In the Mid-West of the US, early April is the time when it gets really hard to eat local vegetables. There is nothing out there growing yet. But wait there are some crops from last fall like turnips … in fact raw turnips make a great spring salad. Past few weeks, I have been adding grated raw turnips to all my dishes. I have to admit it felt great to eat something raw. Try this simple salad, you can add a little olive oil, black pepper and carrots but honestly I often eat it just as it is, nothing added.
Turnip (Brassica rapa var) is a member of the mustard family that grows in temperate climate around the world. It has a neutral thermal energy and is slightly sweet, bitter and pungent … just what we need right now in the spring. It helps the liver, kidneys and spleen to function better and protects the lungs and blood vessels. It is especially high in fiber, nourishes digestive tracts and helps detoxify the body. It is considered to be high in many essential nutrients and minerals. Sounds like a super food to me …
RECIPE
Ingredients
1 lb of turnips, medium or larger size
carrots strips (optional)
1 Tbsp olive oil (optional)
freshly ground black pepper (optional)
1 Tbsp of lemon juice (optional)
Directions
Clean, peel and grade the turnips. For grating, I use the largest hole of my cheese grater.
Cut up carrots into thin trips.
Add into a bowl. Serve with olive oil and black pepper if you wish.
Honestly, this is just too cute to pass … It is not a cure for the corona virus but might help your kids, the young ones and the older ones alike, get through the quarantine time. Oh and the oreo cookies should be still available in the grocery stores. Recipe is from Rozina’s kitchen.
RECIPE
makes 11 truffles
INGREDIENTS
24 Oreo cookies
113 gramm cream cheese
handful of goji berries or cranberries
METHOD
Have cream cheese at room temperature.
Grind the Oreo cookies into a fine powder consistency. You can use a food processor or a rolling pin.
Work the cream cheese in with the Oreos.
Form smaller, 2″ balls with your hands.
Stick goji berries into the truffles.
We refrigerated the balls for a half hour before serving.
Hello, I’m writing this post from voluntary quarantine. My recipe may be helpful for getting through these difficult times although I normally make it quite often. It is very simple, tasty and nourishing as the main ingredients are eggs, caraway seeds and broth. It is the Hungarian version of the hot and sour soup. It can be served with semolina croutons or any bread croutons that you can buy in stores.
RECIPE
INGREDIENTS
4 cup broth (vegetarian or chicken) or water
oil (vegetable or lard)
1 smaller onion, finally chopped
1 tsp Hungarian sweet paprika
1 bay leaf
1 Tbsp caraway seeds
2 egg yolks
1 Tbsp vinegar
about 1 cup of semolina flour + 2 eggs or bread croutons
dehydrated vegetable seasoning (optional)
parsley, chopped
Hot pepper to taste
DIRECTIONS FOR THE SOUP
Have 1/4 cup of cold water ready
Sauté the onion in a medium sized pot until translucent.
Add 1 Tbsp flour to make the roux. Stir for 3 minute or until it turns a beautiful orange color.
Add 1 tsp paprika and stir for 1 minute.
Add the water that was set aside from the first step, stir well.
Add stock, bay leaves, and caraway seeds. Bring to a boil and cook for 20 minutes covered.
Turn off the heat.
Separate 2 eggs. In a small bowl, lightly beat the yolks. Add a small amount of liquid from the soup, mix. Slowly add to the soup while stirring the soup in a circular motion. You can use the egg white for something else.
Add vinegar and dehydrated vegetable seasoning (optional)
Season with salt, black pepper and hot red pepper to taste.
Serve hot with semolina croutons or bread croutons.
Add about 1 cup of semolina flour or as much what the eggs takes up. You should get a dough that is dry enough so you can pick it it up and make it into a circular shape. Make sure you don’t add too much because it will be too dry.
If possible let it sit for 1 hour.
Pan fry this dough in a lightly oiled frying pan on both sides until golden brown.
Take out of frying pan and cut up into small squares.
Chana masala is a delicious Indian dish that would be great for the spring. I still vividly remember the first time I had chana masala at a friend’s house. He had us over for dinner when his parents came to visit from India like 25 years ago. I did not even recognize the chickpeas … I actually thought they were chestnuts. I never got the recipe but his mother gave me some tips. (Thanks to the internet I found this recipe on line and I think it is very close to what we had that night).
Chana means garbanzo beans and is the main ingredient in the dish. The secrete to this dish is to prepare these beans properly. I remember our friend’s mother told me to cook the beans for a long time. They should be cooked for 3 hours or you can use a pressure cooker according to its instructions, of course. Cooking for this long will soften the beans and let the flavors come out. So if time is not an issue, I would recommend home cooked chickpeas instead of using the canned ones. The canned beans will not have the same results for sure.
Garam masala is the main spice in the dish. It is not just one spice but is actually a cleverly chosen mixture of a few spices: fennel seeds, star anise, mace, black cardamom. It is nicely balanced so one flavor will not overwhelm the dish. You can blend it yourself or you can just buy it. (I ended up buying it at the store).
This is a common dish that people in India make on a regular basis for lunch or dinner. It has an interesting flavor, taste and texture. It can be made less spicy, if you don’t like spicy dishes, just leave out the green chili. So chana masala is basically a chickpea curry cooked in an onion tomato sauce with the spices. I always wonder how poor people in India get by on very little money and still eat well. This dish might be one of their secrets …
RECIPE
-I doubled the recipe
serves 3-4 people
1 cup of dried chickpeas or 1 (15oz) can
3 cups of water
Ingredients for the tomato sauce
2 Tbsp vegetable oil/ghee
2 large onions, finally chopped
2 garlic cloves, minced
1 inch ginger piece, finally chopped
2 medium tomatoes, chopped
1/2-3/4 TBSP of red chili powder (adjust to taste)
1/4 tsp turmeric powder
salt to taste
Ingredients for the chana masala gravy
1 bay leaf
1 inch cinnamon stick (If you double up the recipe, you will not need to add another cinnamon stick)
2-3 clove pieces
3 green cardamom pods without the shells.
1 green chili pepper, chopped (optional)
1-1 1/2 tsp garam masala
1 1/2 tsp coriander powder
2 pinch mango powder (amchur) (optional)
fenugreek leaves (optional)
coriander leaves
Directions
Clean and soak the chickpeas for at least 8 hours. Pour off soaking liquid. Add fresh cold water and cook for 3 hours. Less for pressure cooker. Save cooking liquid. Omit if using canned beans.
Directions for the tomato sauce
Sauté the onions in oil or ghee until golden. Add the chopped ginger for 1 minute, stir.
Add red chili powder and turmeric. Stir for 1 minute. Add garlic quickly, stir.
Quickly add chopped tomatoes and little salt, stir. Cook for 15-20 minutes or until there is a nice sauce. The onions should not taste raw.
Let this mixture cool. Add 1 tbsp liquid from the beans. Make a thick gravy with a blender. Set aside.
Directions for the Chana masala gravy
Dry heat the spices (cinnamon stick, bay leaf, cardamom, clove) in a pot for 1 minute until you can smell the aroma of the spices. Stir. I grind the cardamom as some people don’t like them in their foods whole.
Pour the blended tomato sauce mixture from the previous step back into the pot, the chopped green chili pepper, coriander and garam masala powders and the spices.
Mix and cook for a few minutes until ingredients are mixed nicely.
Add the cooked chickpeas and the cooking water. You might have to add more water.
Bring to a boil and simmer for 5-6 minutes.
Taste the mixture and see if you need more garam masala. Boil and simmer for 2 more minutes if spices were added.
Take out the larger spices like bay leaves, cinnamon, cloves.
I also added salt here.
Keep it covered until served.
Serve hot with cilantro, yogurt, lemon, rice, vegetables and roti.
If you love coffee and desserts, you are going to love Tiramisu! It is an Italian coffee flavored dessert made with layers of lady fingers dipped in coffee and the egg/mascarpone mixture topped with chocolate. This is a simple dessert that you can whip up easily. Really wow your family, guests and they will think you are the most amazing chef…
You will need Italian lady fingers. I believe it is a must and you can buy it fairly easily. I got mine at Whole Foods but you can even get it on Amazon or make it yourself.
Traditionally, raw eggs are used to make tiramisu. I use fresh, local eggs but you can use heavy whipping cream as a substitute so you do not need to worry about raw egg issue. Of course, the cream will make it heavier and richer. In Europe, eggs are not a problem but in the US, eggs are processed differently and might not be fresh.
If you decide to use eggs, here is the egg test. When you immerse your egg in a pot of cold water, it should lie flat on the bottom. If it goes to the top or even one side starts moving up, do not use the egg. You can only use eggs that are fresh here. I will have instructions for both versions, the raw egg version and the alternative version using cream and cooked egg yolk.
What kitchen equipment do you need?
Medium sized dish for whipping the whites or the cream
larger, medium sized dish for the egg yolk/mascarpone
2 Qt sized deep dish for the tiramisu
Double boiler if cooking the egg yolk. If you don’t have a double boiler, you can use a metal bowl that fits on the top of the bottom pot securely but does not touch the bottom of the pot.
whisk
plastic scraper
sieve
Optional but nice if you already have them:
coffee maker
handheld mixer or food processor
Plastic wrap for refrigeration
Eggs. Eggs are easier to separate when cold but once they’re separated they need to be at room temperature. Separating the egg white from the yolk can be a bit tricky if you are new to baking. When cracking the egg, tap the egg on a flat surface. Also, I like to put the egg white individually into a separate smaller bowl first to make sure the egg is not addled and no yolk is mixed in. Then you can pour it into a bigger dish that is suitable for whipping the whites and collect the rest of the eggs whites. Of course, the egg yolk can go into a medium sized bowl that will be used to mix egg yolk and mascarpone.
Another key ingredient is mascarpone. It should be cold but make sure you can mix it with the rest of the ingredients. Yes it is expensive! … but it is the main ingredient and is worth it! So what is mascarpone anyway? It is like cream cheese but is creamier and has a higher fat content as it is obtained from cream and not from milk; cream cheese has 35% while mascarpone has 70% fat.
The recipe uses alcohol. I used dark rum. In my opinion, it suits this rich dessert better but the light rum is fine as well. Amaretto works well too. If you don’t want to use alcohol, simply use vanilla or almond extract instead.
Coffee gives tiramisu the distinctive, interesting flavor, so yes you will need a good strong Italian espresso. The lady fingers are dipped in the espresso so make sure you make a good strong brew. 1 1/2 cup of espresso should be enough for dipping. (If you have left overs, you can drink it or pour it on your plants). For 1 1/2 cups of water, I used 1/3 cup of coffee beans that is 2 1/2 Tbsp ground coffee. If you don’t have a coffee grinder, purchase the coffee already ground. If you have an espresso machine, great! If you don’t, no worries! We have a simple Italian Moka pot (Bialetti). Also, another tip is to get your espresso coffee at Star bucks. My daughter works at Star Bucks and she told us one time a customer got her espresso for tiramisu.
You can use different size dishes to assemble the tiramisu. If you want to put it all in one big dish, you can use a deeper dish that is 2 Qt in size (I used a rectangular dish that is 11.5 x 8 x 2 inches). But you can use anything even circular dishes. Sometimes I use ice cream serving dishes and make tiramisu individually. Just make sure that lady fingers are tightly laid down.
This dish is definitely a make ahead dessert. It needs to be refrigerated for at least 24 hours … but honestly, I think it tastes the best after 2 days … although that might be too long to wait … Otherwise, it should be consumed within a week. If you use cream and cook the yolk, you can keep it for a week in the refrigerator.
RECIPE
Please read the above text before making the recipe.
INGREDIENTS
1.5 cups of strong espresso at room temperature (1/3 cup of coffee beans or 2 1/2 Tbsp ground coffee)
28 lady fingers, maybe need more
3 Tbsp of rum/amoretto/vanilla extract
6 eggs (separated)
16 oz cold mascarpone
pinch of salt
1/2 cup sugar
coco powder
shaved chocolate for decoration, optional
2 cups cold heavy whipping cream (if not using egg whites)
METHODS
Directions for the raw eggs version (If you can’t use raw eggs please use directions below).
Take the eggs out of the refrigerator. Separate the yolk from the whites while they are cold. Once you separate the eggs, just leave them on the counter. They need to be at room temperature when you start working with them.
Make the espresso. Pour it into a shallow dish with a flat bottom. Coffee needs to be at room temperature.
Immerse the lady fingers in the coffee quickly one at a time for one second. Lay the dipped lady finger in a dish nice and snug. You do this quickly so the lady fingers don’t get soggy.
Making the tiramisu sauce.
In a double boiler, add 1/2 cup of sugar to the yolk with a pinch of salt and cook for 6-10 minute while stirring or until you get a nice creamy consistency. Keep checking, do not over-beat. You want to get a nice creamy, pudding like consistency. Here we are adding air to the yolks to increase volume. Take off heat and let cool to room temperature.
Add the 3 Tbsp of rum and mascarpone to the egg yolk. Beat until just combined and smooth.
Whip up the egg whites until the whites are solid for about 2-3 minutes. When you turn the bowl upside down, it should not fall out of the bowl. Do not over beat. Keep checking.
Add the egg whites to the egg/mascarpone mixture. Don’t mix but gently fold it in. You just need to incorporate it into the yolk mixture keeping its fluffiness.
Pour half of this mixture on the lady fingers that are already in the dish.
Put another layer of the coffee dipped lady fingers on top of this mixture.
Pour the other half of the tiramisu mixture on the lady fingers.
Gently sprinkle some coco powder on the top through a sieve.
Cover the dish with a plastic wrap and refrigerate for at least 6 hours or 2 full days.
Serve with shaved chocolate, or coco (optional).
Direction for the cream and cooked egg yolks version
Take the eggs out of the refrigerator. They need to be at room temperature.
Mascarpone and cream need to be cold. Keep them in the fridge until you are ready to use them.
Make the coffee. Pour it into a shallow dish with a flat bottom along with 3 Tbsp of rum. Coffee needs to be at room temperature.
Dip the lady fingers in the coffee quickly one at a time for a few seconds. Lay the dipped lady finger in a dish nice and snug.
Making the tiramisu sauce. Separate the eggs.
Prepare the double boiler by bringing some water to a simmer in the bottom pot.
Add 1/2 cup of sugar to the yolk with a pinch of salt in a pot or metal bowl. Ensure the pot fits the bottom pot. Mix with a whisker over low heat for 8-10 minutes. Continue until you get a nice creamy custard consistency. Keep stirring continuously. Here we are adding air to the yolks to increase volume.
Add the 3 Tbsp of rum and the mascarpone to the egg yolks. Beat until just combined and smooth.
Whip the chilled cream for about 2-3 minutes or until it is solid. When you turn the bowl upside down, it should not fall out of the bowl. You can use a food processor, electric mixer or you can do it by hand. Do not over-beat.
Add the cream to the egg/mascarpone mixture. Don’t mix but gently fold it in with a plastic spatula.
Pour half of this mixture on the lady fingers that are already in the dish.
Put another layer of the coffee dipped lady fingers on top of this mixture.
Pour the other half of the tiramisu mixture on the lady fingers.
Gently sprinkle some coco powder through a sieve on the top.
Cover the dish with a plastic wrap and refrigerate for at least 6 hours or 2 days.
I don’t know if the ground hog’s prediction is right or wrong but it is still cold here. So let’s go to a more exotic place like India and get a popular dish called kitchari. No worries, no exotic foods will be used. You should be able to find all the ingredients here in the US. If your grocery store does not have them, you can try any Indian or Asian store but really all these ingredients are common in the US. I serve the dish with whatever vegetables I can get in the store, spinach, kale, cauliflower etc.
Kitchari is a traditional nourishing soup from India that is made with mung beans and rice infused with some amazing Indian spices. It is great when you want something grounding and warming. It is often consumed during Ayurvedic cleanses or as a light meal to support digestion and overall well-being.
This dish is more of a gourmet version of the simple kitchari with the addition of mustard seed, cinnamon, cardamom and chili pepper to suit our winter needs. You can also add your favorite vegetarian dishes to make it more complete and fun. I used spinach, paneer, fried mushrooms and rice.
seeds of 3 green cardamom pods (discard green shell)
1 tomato, chopped (canned is fine)
1/2 tsp cumin seeds
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
2 cloves of garlic
1 stick cinnamon
1 cup stock or water (more if you want a soup)
salt and black pepper to taste
yogurt
cilantro
lime or lemon
Direction
Clean and soak mung beans overnight but at least for 2 hours. Remove soaking liquid, discard. Set aside the beans.
Making the gravy. Saute the onion on medium high heat for 5- 10 minutes. When you smell the nice aroma of the onion, add the ginger, cardamom seeds, mustard seeds and cumin seeds, Stir for about 5 minutes.
Add the powders (turmeric, cumin, coriander) and garlic, stir for 1 minute. Add cold stock, stir.
Add 1 chopped tomato and cook for about 5-10 minutes until tomato becomes saucy.
Add mung beans prepared earlier. Bring to a boil, turn down heat and cook for 30 minutes.
Add cinnamon stick in the last 10 minutes.
When done, add chili pepper, salt and pepper to taste.
Serve warm with rice, yogurt, cilantro and lemon.
I also used paneer with spinach stew and fried mushrooms.
This delicious dish is very easy to make. I probably should have called it the bachelor/bachelorette sauerkraut dish … but it is not just for the bachelors/bachelorettes, it is the perfect dish whenever you want to make something quick but tasty and healthy. Of course, you can never go wrong with sauerkraut, it is so healthy.
It is a super easy recipe but I would like to note a few things. The onion has to be finally chopped and the dish needs to be cooked well otherwise it will have a raw taste.
There are two types of sauerkraut. One is preserved with vinegar and the other is processed with salt. I prefer the salted version as it is less acidic and is better for health. This version acts as a probiotic and supports gut health and digestive functions. Of course, the vinegar version would be fine to use, too.
RECIPE
Serves 6-8 people
Ingredients
1 onion, finally chopped
oil (sunflower, lard)
4 large slices of bacon, chopped into small pieces
1 tsp sweet paprika powder
1 cup of cold meat stock
1 apple, cored, peeled and chopped
1 tsp caraway seeds
1/2 tsp mustard
2 lbs of sauerkraut, well rinsed
red chili pepper (optional)
1 lb of kielbasa or sausage
sour cream to serve
rice or potatoes to serve
bread
salt and pepper to taste
Directions
Chop the onions making sure they are finally chopped. Also chop the bacon. Sauté onions and bacon in some oil for about 10 minutes on medium high heat. Sauté the apple pieces for a few minutes.
Add the paprika, stir for 1 minute to activate and add the cold stock, stir.
Rinse sauerkraut well with water.
Add the sauerkraut, stir. Continue adding, the mustard, red chili pepper (optional) and caraway seeds. You can add the meat too. If the meat is already cooked, you do not have to add it at this point. Although I personally like it if any meat is cooked in the dish regardless whether it is precooked or not. If you don’t include it at this step, just add it at the end.
Cook for 45-60 minutes until the sauerkraut is well cooked.
Season with salt and pepper.
Serve with sour cream and your choice of bread, potatoes or rice.
Every time I make ghee I wonder how it was invented. Perhaps someone left some butter cooking on the stove by mistake … Ghee is not so well known in our culture but is widely used in many countries especially in India. It is called drawn oil in English and is served with steamed lobster and crabs in the United States. Chefs like to use it because it has a high boiling point so it does not burn easily. In fact, ghee is one the best cooking oils. In addition to its convenience, people in India use it for its numerous health benefits and is considered to be a sacred food.
What is ghee? Ghee is basically butter with the milk solids removed resulting in clarified butter. It is made by gently boiling butter and removing the separated milk solids that are formed during the process. Ayurveda, the ancient Vedic Natural Medicine of India, believes that the milk solids are toxic and should be discarded. In the absence of the milk solids, butter is more suitable for cooking at higher temperatures and is better for health.
So why should one make ghee?
One, it is cheaper. If you make it yourself, it is half the cost of the store bought ones or might be even less. Also, I like to know what is in my ghee. The store bought ones are definitely lesser quality even when you buy the organic ones. When you make your own, you have control over what butter is used. After all, ghee is all about being a healthy alternative to butter. And it is easy to make for sure. I just cook it on one of the back burners during breakfast or while I’m making dinner.
What do you need to make ghee?
You will need a pot with a heavy bottom to prevent butter from burning. In addition, you will need a strainer and a cheese cloth that will help you remove the unwanted protein. You will also need jars to store ghee. 1 lb of butter yields 1/2 quart of ghee. Try to use a jar with a wider mouth that is not too deep.
How can you use ghee for?
Of course, you can use it to make Indian dishes as they generally call for ghee. It can also be used any time when the recipe calls for butter. I like to use it for baking pancakes. It is great if you are like me and prefer your pancakes to have that nice buttery flavor and you don’t want to worry about burning the butter. In addition, as I have mentioned before, it is used as a dipping sauce for steamed lobster and crabs. Feel free to experiment and include it in your cooking any time.
So let’s look at all those claims, I’ll try not to be too long. Ghee is considered to be a big health remedy in Natural Medicine. In Ayurveda, it is considered to be pitta and vatta pacifying which means it is good for hot conditions like inflammation and also dryness when nourishment is needed in the body. It is great for the entire body from the joints, tissues, digestion to the nervous system and many more. In addition, it is especially a great remedy for longevity.
It is great for digestion. The big issue with fats is that they can slow down digestion. Well, ghee actually helps this process as it increases the digestive fire and enhances absorption and assimilation so it can even be used by kapha type people. Kapha type people are individuals whose digestion tends to slow down by oils and they can gain weight easily. These people are advised to use ghee as an oil in moderation -of course. It keeps the gastrointestinal tracts healthy, thereby helping digestion. Also, people with dairy allergy can often tolerate ghee without problems.
RECIPE
Ingredients
1 lb of organic unsalted butter (possibly grass fed)
Preparation
In a medium sized pot with a heavy bottom, start melting butter at medium high heat. Set your burner to 2-3 on your stove but try to find the appropriate temperature. Make sure the butter does not burn. After the melted butter starts bubbling, cook it for another 10 minutes on medium low heat. It will start turning a lovely golden color with whitish particles that kind of look like popcorn.
Do not cover the pot because the liquids need to evaporate from the butter.
The butter will foam and sputter for a while and then start quieting down. You can stir the mixture but I haven’t seen any difference when I don’t. When done, turn the heat off. I let the mixture cool for 5- 10 minutes and strain off the solids. When you let it sit, the solids will settle on the bottom of the pot.
Line a fine strainer with a double layer cheese cloth and set them over a bowl. Pour the melted butter through the cheese cloth into this bowl. Discard the separated solids. Pour the clarified butter into the jar.
Store in a cool, dark space. It can keep for up to one year.
Source
Vasant Lad: The Complte Book of Ayurvedic Home Remedies
In the summer when we were hiking in the Julian Alps in Slovenia, we found a quaint little restaurant that served simple and very tasty dishes. When we went hiking, we treated ourselves to a delicious lunch every time. Here, I found this interesting soup with sauerkraut, potatoes and beans.
Jota, the Slovenian soup with sauerkraut, potatoes and beans is just a simple dish that can warm your body and soul on a cold winter night or a cool, rainy day in the mountains in the summer.
RECIPE
Ingredients
oil
1 large onion, diced
2 strips of bacon
2 cloves of garlic clove, crushed
1 tsp of sweet paprika powder (optional)
1 tsp caraway seeds, 2 bay leaves, 1 Tbsp black peppercorns (optional)
2 cups of uncooked kidney beans or 30 oz canned kidney beans
meat stock
1 fresh tomato, diced or canned
1 tbsp tomato paste
1 pound potatoes (diced)
1 pound sauerkraut (drained and rinsed)
1 heaping Tbsp of flour
sour cream
salt and pepper to taste
eggs or sausage
twincitiesherbs.com
Method
Clean and soak the beans overnight or for at least 8 hours. Rinse soaking water off. Add fresh cold filtered water, bayleaves and cook the beans for 1.5 hour or until soft but not mushy. Set aside.
In a large pot, sauté onion and bacon for 10 minutes. Add paprika, stir and add garlic, stir. Add a tomatoes, tomato paste, stir and cook for 10 minutes. Drain and rinse sauerkraut. Add potatoes, sauerkraut, caraway seeds, bay leaves, pork and stock. Bring to a boil, reduce heat and simmer, uncovered and stirring occasionally, for at least 30 minutes or until potatoes and sauerkraut are very tender and the mixture is thick.
At the end, in a small bowl put 1 Tbsp of flour, mix it with some cooking liquid until smooth. Add into soup and cook for 5- 10 minutes.
If you like your soup to have a thicker consistency, you can take out the potatoes and put them in a blender with some of the cooking liquid.
Add the cooked beans with some of its liquid and warm up the pot so the beans are warm. Season with salt and pepper to taste.
Serve with bread, sour cream, eggs/sausage.
This can be served right away but will taste better the next day or even just a few days later.
This is a simple tasty salad that is great for the winter. I just cook the beets and then use vinegar, oil, caraway seeds and salt to prepare the salad. I like to make a big jar full and keep it in refrigerator, it will keep for at least a month. You can serve it as a side dish.
For me, beets are the perfect plant to transition from the the winter into spring. Yes! Spring will come sooner or later, OK most likely later in the Midwest …
Beets are grounding, nourishing, and detoxifying. These qualities make them the perfect vegetable for this time of the year, for both winter and spring. They are sweet and rich in nutrients with important vitamins and minerals. They nourish and detoxify the liver, getting the body ready for the spring.
I used only one spice, caraway seeds. The bitter and aromatic caraway seeds have been around for a long time. They are used in many European countries to enhance the flavor of our food. It is one of the herbs that the ancient Greek doctors added to cooking for its health benefits. It is especially beneficial for digestion. I often take caraway seeds for granted but it is such a neat little herb that needs a little more attention. Please check this website for more info on caraway seeds .
RECIPE
Ingredients
4 medium sized beets (about 1 lb)
1 Tbsp caraway seeds
1/8 cup vinegar
1 Tbsp vegetable oil (I used sunflower oil)
1/2 tsp salt or to taste
black pepper, to taste
Preparation
Cook beets for 1 hour until soft but not mushy. I like to put them on a steamer.
When done take the peel off with a sharper small knife. Slice or shred the beets thin. You can do this with a knife or a slicer.
Make the dressing. Put 1/8 cup of vinegar in 1 cup cup. Add enough water so the cup is full so you are adding 7/8th of a cup of water. Pour it in a medium sized bowl.
Add sliced cooked beets, caraway seeds, salt and oil. Mix.
Grind some black pepper on the salad if you wish. Mix.
Serve at room temperature on the side of any dish. You can add sautéed beet tops.
Twin Cities Herbs 