Monday, October 11, 2010
1 cooked beet sliced
Splash of balsamic vinegar
Crumbled Goat Cheese
The entree was just a conglomeration of leftover pizza ingredients. This last Saturday, I had my nephews over and we made our own pizzas. I had leftover marinara, chicken sausage, and shredded cheese (Romano, Parmesan and Mozzarella: thank you food processor). I also had some sad looking basil and sundried tomatoes. I made the pasta and then drained it but left just a little pasta water. I stirred in the cheese, sausage, sun dried tomatoes and basil, and left it all on low. I have to say it turned out pretty darn good for a made up recipe.
So, this week's challenge:
I finally faced my fear: the pressure cooker and now we have all these beets. Okay, so my other fear was cooking beets, so two fears faced. The first night I quartered three of the red ones, tossed them in olive oil, salt, and pepper, then made a greek yogurt and chive dipping sauce. Yum.
You saw the results from night 2, but I still have 9 beets and I am out of ideas. Help please??