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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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fresh beets......
ah, you gotta love em or hate em!!
i get monthly urges to get some big fat organic ones, boil them for 30 min untill the knife just slips out with ease (al dente)... then i drain them and fill the pot with cold water to cool down and skin them, meanwhile i mix 1part white vinegar with 3parts of tepid water and a teaspoon of kosher salt (or a little less depending on if they are small beets) cut the beets into smaller cubes and submerge into the brine in an airtight jar and mMMMMMMm yea......i eat them on salad...with organic cottage cheeze and top with chow mein noodles....or if you prefer cut some thin slices of red onion to mix with the beets....they stay good for at LEAST month... and i love adding the beet brine to vegtable juice/tomato juice and even better bloody marys !!gives it such a nice flavor.and the color is so fitting for it as well . http://minstrelsculinaryendeavors.blogspot.com/ this weeks blog BEER!! |
Posted to rec.food.veg.cooking
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fresh beets......
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Posted to rec.food.veg.cooking
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fresh beets......
asafoetida..... ive never had the chance to try this plant resin,
though i read it tastes of licorice...... sounds wonderful, is the red chili ground chili peppers or the chili combination of chili,cumin,oregano,garlic and paprika? sounds incredible, i love Indian food (correct?) am i correct in assuming you use partially cooked beets? i know raw foods diet friends who grate them and eat them raw.. sounds wonderful with potatos too!! |
Posted to rec.food.veg.cooking
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fresh beets......
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Posted to rec.food.veg.cooking
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fresh beets......
Natarajan Krishnaswami wrote:
> On 2005-11-15, > wrote: > > ah, you gotta love em or hate em!! > > i get monthly urges to get some big fat organic ones, > > I'm definitely in the love 'em category! Me too! You gotta love this Russian Vegetarian Borscht from Cooksrecipes.com! 1 tablespoon vegetable oil 1 tablespoon butter 1 onion, chopped 3 medium size carrots, peeled and sliced 1 small parsnip, cut into thin 2-inch strips 3 medium size beets, cut into thin 2-inch strips 2 large garlic cloves, finely minced 1 bay leaf 1 tablespoon sugar 6 cups vegetable broth 1 small cabbage, cut into 2-inch chunks 3 medium size potatoes, peeled and diced into 1/2-inch pieces 1/4 cup tomato puree Salt and freshly ground black pepper to taste 1/4 cup Balsamic or red wine vinegar Sour cream for accompaniment In a Dutch oven, heat oil and butter over medium heat and saute onion, carrots, parsnip and beets until onion is translucent. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add broth, cabbage, potatoes and tomato puree, salt and pepper. Simmer, covered until vegetables are tender, about 20 to 30 minutes. Remove from heat and stir in vinegar. Cool to room temperature and refrigerate overnight. To serve: Ladle cold soup into bowls and place a dollop of sour cream on top. Serves 6. Viviane |
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