yumyumyummers

Posts Tagged ‘beets’

spiced bison & beet salad

In appetizers, brunch, culinary experiments, dinner, easy weeknight meals, leftovers, lunch, roasting, side dishes on 11.26.11 at 1:22 pm

back in the salad again… well, sort of. ;)

bison & beets in a salad, you ask? perhaps a bit of an unlikely combo, but somehow it just worked. and besides, i had to do something fun with the leftover roasted beets from this previous yumyumyummers recipe. oh, and the fabulous montreal steak spice that i picked up from spice station on my culinary travels out east.

montreal steak spice is a blend of pepper, salt, coriander, dill, mustard seeds, dehydrated garlic and onions, red pepper flakes, rosemary, thyme, paprika and caraway seeds. montreal steak spice is typically used as a rub for steaks… why not bison, too? oh yes.

en papillote (french for ‘in parchment’) is a cooking technique where you bake food in a folded parchment paper bag (placed in a baking dish) and essentially steam the ingredients to lock-in the juicy flavours. although some may think it’s fancy-schmancy, it’s quite a simple way to prepare fish, poultry, lamb and bison, too! check it out…

– pre-heat oven to 400F

the bison:
– 500g organic bison (wrapped in kitchen twine)
– lightly drizzle red wine over the bison (i used some leftover zinfandel in this recipe.)
– season w/ 1 tsp montreal steak spice

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slowcooked borscht

In appetizers, culinary experiments, dinner, ethnic food, side dishes, slowcooker, vegetarian on 11.04.11 at 8:38 pm

the purple fingernails were totally worth it. it’s a bit messy to prep, but this homemade borscht is quite tasty and surprisingly simple. (read: slowcooker goodness.)

beets and kale made for the perfect ingredients for this hearty, cleanse-friendly autumn soup. it was my first try at cooking homemade borscht and i’m so glad that i gave it a go. it was a great way to warm-up on a chilly day — and use up all those beets i bought on special at the local farmers’ market on the weekend! plenty of leftover soup to freeze for a rainy — er, snowy? — day. cheap eats. love it.

slowcook the soup:
add the following ingredients into a medium slowcooker and stir to combine well.
simmer at high heat in the slowcooker for approx 4.5 hours.

– 8-10 medium beets (peeled, diced)
– 5 small purple potatoes (diced, skin on)
– 3 cups raw kale (stems removed, torn into bite-sized pieces)
– 1/4 cup fresh italian parsley (diced)
– 1 tbsp fennel fronds (diced)
– 4-5 cups water
– drizzle 2 tbsp organic apple cider vinegar
– 4 tbsp light sour cream
– drizzle 1-2 tsp extra-virgin olive oil
– season w/ ground black peppercorns

note: recommend not leaving the slowcooker unattended. you will need to stir ingredients occasionally and lift the slowcooker lid slightly to release steam occasionally during the slowcooking process, so it’s best to stay nearby. be sure to follow the safety instructional manual that came with your particular model of slowcooker.

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roasted beet & blueberry spinach salad

In brunch, culinary experiments, dinner, easy weeknight meals, gluten-free, lunch, roasting, spa food, vegetarian on 09.11.11 at 10:34 pm

bring on the beets! i think i’m still in a food coma from indulging in all the rich, delish food on my culinary adventures this summer. what better way to up the ante on the post-vacation cleanse than a gluten-free beet salad.

i thought i’d take a new spin on a previous yumyumyummers recipe for roasted beet & watercress salad — with baby spinach, fresh blueberries & black japonica rice this time around.

best to start cooking the japonica rice before you start prepping the beets, as it takes about an hour to cook the japonica rice.

black japonica rice:
in a small pot, add the following ingredients:
– 1 cup black japonica rice & 2 cups of water
– bring to a boil (covered)
– once boiling, stir once & reduce heat to simmer. replace lid & simmer for 45min until water is absorbed into grains.
– remove from heat & allow to sit for approx 10min before removing lid. set aside.
– fluff with fork

pre-heat oven to 400F

roasted beets:
– 10-12 small beets (chopped into bite-sized chunks)

(tip: wash beets gently w/ cold water. best to handle raw beets in the kitchen sink, to avoid staining your countertops. i would not recommend using your fave dishcloths, as cooking with beets can be a messy endeavour!)

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