red beets

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>
>
While  I love grits and eat them quite often, after a while they can become a bit boring, so I like to dress them up a bit with additional flavors and textures. The version here is especially yummy and pretty, what with the added red beets who give a brilliant red hue, the interesting and unusual texture and a wonderful, earthy flavor. This earthy flavor is nicely greeted by the shrimp in their lemony herb butter (as you can see in the pictures, I splurged a bit on the butter, but so what, sue me).
After all, one probably does not have a rich breakfast like this everyday, so I guess that makes the over-indulgence acceptable  (once in a while, anyway) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Grits  on  ChefsOpinion
>
Click here for more  Red Beets  on  ChefsOpinion
>
Click here for a recipe using Red Beet Leaves  on  ChefsOpinion
>
>
>

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

Red Beet Grits With Shrimp In Garlic/Herb Butter And Poached Egg

>

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>

Advertisements

Red Rubies Salad

>
>
This  was all the food I consumed today (in two stages). I am surprised with how little food I get through the day sometimes without feeling hungry. Just a few short years ago, this would have been nothing but an appetizer for me 🙂
The great thing is that by eating a bit less quantity and a lot more health-conscious, I have stayed at the exact weight from February when I started with my “Hans’ Lighter, Healthier Comfort Food” Meal Plan, when I shed 28 lbs in one month.
It took me a while to get used to all those salad and fruits on a daily basis, but now I don’t want to miss them anymore. It also took a bit getting used to some of the other adjustments (mostly the absence of lots of refined sugar), but now I fully enjoy my way of healthier eating and therefore healthier living) 🙂
>
Bon Appetit !   Life is Good !
>
Link to  “Hans’ Lighter, Healthier Comfort Food
>
>

Red Rubies Salad

Red Rubies Salad

>

Red Rubies Salad

Red Rubies Salad

>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>
>
>
>

Red Beet Delight

H'LHCF Logo
>
Link to :  “Hans’ Lighter, Healthier Comfort Food”
>
>

Like  most kid’s, when I was little I used to hate vegetables. One of my favorites in the hate department were red beets. Mom used to make a salad with them, so that salad combined the TWO most hated food stuffs – beets and onions :-(.
My Mom used to bribe me sometimes (When my dad didn’t catch it) with 10 pfennig, or about a nickel, to eat the onions, which I otherwise sorted out and pushed to the side 🙂
Of course, things have changed, like so many other Issues ( I went from skinny to fat, from handsome to rugged?, from long-haired to bald and from a vegetable hater to a vegetable lover) 🙂
I have prepared red beet soup for many years, but as it is tradition, I usually included a (un)- healthy dose of heavy cream to lighten the color and to smoothen the texture. Not this time. This beauty is pure red beets, liquefied with vegetable stock and enriched with a topping of steamed broccoli and a bit of Greek yogurt.
>
Bon Appetit !    Life is Good !
>
>

Red Beet Delight

Red Beet Delight


>

Red Beet Delight

Red Beet Delight


>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>


>
>
>
>
>
>

 

Steamed Cod Filet With Red Beet Risotto And Sugar Peas

>
>
Risotto  is such a delicious, easy preparation of rice that I am amazed it does not show up more frequently in homes and restaurants. Maybe because it has a stigma of being difficult to prepare and labor intensive, which is far from being the truth. While it does take time to prep and simmer for ca 25 minutes while stirring constantly, it might be called tedious but hardly  labor intensive. It also has the advantage of being the perfect dish for a dinner party if done by the “restaurant method” – cooking the risotto about 2/3’s and then cooling off, later finishing the cooking process for just a few more minutes right before service time. (That’s how you get your risotto served on time in restaurants, otherwise too much time would pass from the time you order to the time you get served). Just remember to have the texture of your risotto slightly more liquid when you remove it from the stove top then you actually prefer the risotto when eating it, since the rice will continue to cook and absorb liquid between the time you stop cooking and the time you’ll have your first spoonful.
>
Bon Appetit !   Life is Good !
>
>

Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

>

Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

>

Bella say's :  Let's dig in...

Bella say’s : Let’s dig in…

>
>
>
Preparation :
>
>

season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate  to slowly cook through

season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate to slowly cook through

>

simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets

simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets

>

return beet stock to a simmer, season with garlic paste and cayenne pepper

set diced beets aside, return beet stock to a simmer, season with garlic paste and cayenne pepper

>

saute onions and garlic paste in butter

saute onions and garlic paste in butter

>

add arborio rice and saute another minute

add arborio rice and saute another minute

>

add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring

add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring

>

almost........

almost……..

>

when rice is almost al dente, add the diced beets and heavy cream, simmer until rice is al dente

when rice is almost al dente, add the diced beets and heavy cream, simmer while stirring  until rice is al dente

>

add blanched green peas to the poaching liquid of the fish, let heat through for another minute

add blanched green peas to the poaching liquid of the fish, cover again, let heat through for another minute

>

add parmigiano-reggiano, check / adjust seasoning

add parmigiano-reggiano to the risotto, check / adjust seasoning

>

plate risotto

plate risotto

>

top risotto with steamed cod

top risotto with steamed cod

>

top cod with green peas

top cod with green peas

>

Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

>

Steamed Cod Filet With Red Beet Risotto And Peas

Steamed Cod Filet With Red Beet Risotto And Peas

>
>
>
>
>
>

” Borscht “

.
.
On a cold and / or rainy night, a hearty borscht will make you instantly
feel better and give you great visual as well as culinary satisfaction.
I have had borscht with all kinds of protein, fish, beef, pork, poultry,
and sometimes vegetables only. My favorite two are goose and veal.
No goose to be found at my butcher today, but veal ribs in abundance.
( I wonder how old that veal really was, seemed more like ribs from a
full grown cow to me  🙂

Here is my version of borscht. You will notice i did not use sour cream
nor dill this time, although I had both at home. The reason was that the
ribs gave such a strong and rich flavor to the soup that I did not want to
distract from it by adding to many other flavors.
Meat and vegetables, pure  and unadulterated   🙂
.
All you want to know about Borscht
.

.


.
Ingredients :

Veal Ribs,
Red beets,           peeled, diced, cooked, strained, cooking liquid reserved
Potatoes,             diced
Cabbage,             diced
Carrots,               diced
Onions,               diced
Green peppers,  diced
Garlic,                 paste
Cilantro,             chopped
salt,                      to taste
cayenne,             to taste

Method :

Simmer ribs in salted water until tender. Add potatoes, onions, carrots and garlic and simmer until vegetables are tender but firm.
Add beets, peppers, cabbage and seasoning and simmer for five minutes. Remove all ribs and vegetables into serving dish.
Add reserved red beet cooking liquid to broth, adjust seasoning if necessary and ladle broth over ribs and vegetables.
Sprinkle with cilantro or herbs of your choice.
( Note: Traditionally the beets are cooked with the other vegetables together in the broth. However, it is my opinion that the presentation improves by cooking them separate )
.
.