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Joan--Here's how I roasted them:
Trim off where the beet meets the root. Trim off most of the skinny tail. Take a large piece of aluminum foil, drizzle some olive oil in the middle, place beets in center, and sprinkle with 2 Tbs. water. Close the foil to make a packet. Place on a rimmed baking sheet. Bake in pre-heated oven at 400F for 50-75 minutes. The time depends on how large the beets are. They are done when pieced easily with a small sharp knife.
Remove from oven, open the foil, and allow to cool a bit. I use dry paper towels to rub off the skin (try to keep my fingers from changing color!). The beets can then be sliced.
As Len notes, if the beet greens are not wilted, they are nutritious and great to eat. When I buy good ones at the farmers' market, I immediately remove the green from the beets and store them separately in a bag in the refrigerator vegetable drawer.
It was a revelation when I made that Roasted Beet, Spinach [Beet Greens!], and Feta Cheese Flatbread, riffing off of Ken Haedrich's recipe.
Friday night dinner was the last of the turkey-zucchini meatloaf, microwaved fresh broccoli from the farmers' market, and muddled mashed potatoes, using kennebec potatoes from the farmers' market. I leave the skins on and cut them into chunks, then cook in boiling water for about 20 minutes until tender. I drain, saving the water, then I coarsely mash the potatoes, then toss with a bit of avocado oil, a bit of salt, and a bit of potato water.
September 2, 2022 at 8:05 am in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36259My kitchen does not have the wall space for a foldaway anything. I'm still vexed that the cabinetry is not more useful. I keep trying, but I wish my husband had acceded to my desire for open shelving in the back area. His rationale is that because we are on a lake, where the front of the house is, people enter at the back from the street, and the shelves would be on view.
However, we have an Annex--the new name for the apartment over the garage--that we are having renovated and will use as an extension of our house. (Our contractor works in fits and starts, so we are waiting for the window trim and then the siding, and a couple of little jobs inside.) The Annex has a small kitchen, with an electric stove and refrigerator, and more importantly, my beloved kitchen table with the kind of faux wood top that was popular in the 1950s. I remember dying Easter eggs on it as a child with my siblings. When I was single and bought my house, one non-negotiable was a kitchen that would accommodate the kitchen table. I've rolled a lot of dough on it and set out racks and racks for cookies.
To live where my husband wanted to live, in a house we could afford, I had to accept a smaller kitchen (improved when we remodeled although still small), but the Annex makes up for it, even though it alone still does not give me the storage I need. I do my jam making over there, since I can leave out my equipment between batches, and I'm planning to try pasta making over there. The sheeter looks small enough, and easy enough to set up that it would work on that table.
Of course, the sheeter is just a dream, especially since we must have a new well drilled, and while not as costly as we had feared, it is still a hefty price tag. We are being ultraconservative with water until then. We have applied for the permit, and now we wait to be put on the company's schedule.
Joan--I had never touched a raw beet until last year. I was surprised how easy they are to roast in foil in the oven, then use a paper towel to rub off the skin. I was even more surprised by how wonderful they taste.
Joan--What a thoughtful gift for your friend. Love and baking is excellent medicine!
I have been working on an oil-based version of a recipe for Muesli Cookies that came from Bobâs Red Mill and uses their Old Country Style Muesli. I baked it about six weeks ago, and decided it needs more muesli, so I increased it to 1 1/2-cups and let the dough rest 15 minutes before scooping. I also added 1 Tbs. flax meal this time. It also helped to space them with twelve to a large baking sheet, which kept the separated on the sheet with 12 but the one with 13 had a bit of touching that I cut loose after removing from the oven. I am pleased with the size. We will have a couple for dessert tonight.
Aaron--What are the Webstaurant's store's shipping prices? I was looking there recently, and they do not tell you until you have put the items in the basket and entered the credit card. (I despise that system.) I know that they have a membership that for a price ($99 per month) gives free shipping. Way too high for regular people.
I was looking at catering bags at Webstaurant. I am thinking of taking one or two pumpkin pies to my husband's family reunion in September. It is only about a 90-minute drive, but I think that pumpkin pie needs to be kept cold. I'm trying to decide which size would fit pie containers with 9-inch pies inside.
September 1, 2022 at 7:57 am in reply to: When You Can’t Fit a Dough Sheeter into Your Kitchen.… #36243I want this dough sheeter! I could turn out crackers faster and finally tackle pasta!
I mentioned it to my husband who blanched at the price. Sigh.
Must bake cinnamon rolls soon....
I envy your finding beets, Joan. I was able to get a bunch of golden beets a few weeks ago. The farmers' market vendor told me that for some reason, the rest of the beets are not doing well, and she doubts she will have any more for the market.
I am impressed with Navlys' and Chocomouse's dinners!
I recently treated myself to freezer containers from Lehman's. I like their products, but shipping is expensive, so I wait to order until I have a list. The freezer containers were half price if you bought three or more, and I did. On Wednesday, I blanched some green beans and filled a 1-quart and a 1 1/2-pint container for freezing. I used a 1-pint container to freeze about 1 1/2 cups of grated zucchini that I can use for my zucchini loaf in the winter. As the containers stack nicely, unlike the various yogurt and butter containers I have been using (and will still use for some items), I'm hoping to avoid the scenario where my husband goes into the freezer, items spill out, and containers or lids crack.
Dinner on Wednesday was the Turkey-Zucchini Loaf with Peach-Dijon Mustard glaze. I added a red bell pepper from our garden. We had it with leftover bulgur stir-fry and more microwaved green beans. These beans are the fatter ones that I rejected for freezing.
Thanks, Aaron. I looked at the Vitacost website, and their BRM selection is impressive and reasonably priced. I may give them a try, especially since there is a coupon. The prices seem better than what I have found at Walmart.com
I checked out BRM at our semi-local Kroger. The 5 lb. bags of whole wheat flour were priced ok at $4.99 each (what GM whole wheat flour was selling for at Walmart), but the other products were priced high, probably because they sell lower volume.
We had leftover chicken thighs and coleslaw on Monday, along with a bulgur stir-fry I made with frozen broth, red and purple bell pepper, green onion, zucchini and yellow crookneck squash, and mushrooms.
Sunday Dinner: I am roasting chicken thighs, which we will have with the last of the sweet corn and fresh green beans from our garden.
I made wholegrain cornmeal pancakes for breakfast this morning. I do a half recipe of one that Bob's Red Mill once had on a bag of coarse ground cornmeal, which makes enough for the two of us. I replace the AP flour with white whole wheat. I'm not sure that BRM produces the coarse grind cornmeal anymore, but I still have a supply in the freezer.
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