Beet- Sweet Potato And Lentil Casserole

Once in a while I make a dinner that the mr does not want to eat, like anything with too much corn or things made with lots of vinegar... not his taste. Don't get me wrong, most of the time, he will eat what I make (casue he loves me) but he clearly doesn't really like it. And that's when pup usually gets left over for dinner. (He always likes everything that I cook)

One of those things that I know the mr doesn't like are beets. Sure, he will eat things that has a few beets in it, but once he found out that this casserole starred beets, his eyes widened and he looked worried, like "oh great, but please don't make me eat this". Not to worry. He was getting pasta for dinner because this casserole was not for him. It was for me. It has everything that I love in the word (food wise ) tossed together and baked into a pretty skillet, just for me. Plus the beets, sweet potato and kale were the last from the farm share.  So it was my good by farm food, casserole of greatness. And I didn't want to share.

So yeah, if you are not a fan of beets, or any of the other stuff in this casserole for that matter, then don't make it. But if you are awesome and know the greatness of the beet, especially paired with lentils and sweet potato, well I suggest you go and make this right away. And bonus... it's super healthy and hardy which make for a great dinner on a cold night and after all the holiday food last week. 

The stuff. A large sweet potato, a couple of big beets and some dried lentils.  Gonna want some veggies, like an onion, carrots, cabbage and kale. Also want garlic, some salt and pepper, water and tiny bit of olive oil.

First thing first, get the beets and the sweet potato in a pot to boil* Just dice then up and toss into a pot with enough water to submerge the roots. Sprinkle in a bit of water ad bring to a boil, stick a lid on pot, and turn hat to medium. 

*Note. I boiled my beets and sweet potato in one pot because well, I just didn't want to have one more pot to wash. But if you do this, your sweet potato will turn slightly pink, whichI think is really pretty. If you want your sweet potato puree to look orange, gonna have to dirty another pot and boil the beets separately.

And chop up our veggies and mince the garlic. Drizzle a tiny amount of oil into a skillet or pot, toss in veggies (minus the kale) and cook on medium heat just until they start to soften a tiny bit. Once the veggies are cooked, remove them from heat, add in chopped kale, and set aside.

And make your lentils. (i used the pot I just cooked the veggies in. The less dishes the better!) Water and lentils into pot with a pinch of salt, bring to boil, cover and place on low until lentils are tender.

Cooked and ready to go!

When the beets and sweet potato are fork tender, drain water into a jar and separate the beets from the potato (if you boiled them together). Blend the beets then the sweet potato until it’s the consistency that you would enjoy eating it (I like a little bit of chunk, not completely smooth) Use the drained water to thin out as much as you need/want.

All the stuff ready to compile.

Grab the cooked veggies and toss them into a oven safe skillet or casserole dish and mix together with the lentils. Sprinkle with salt and pepper.

Now evenly spread the beet puree on top of the veggies

Then ever so gently, spread the sweet potato on top of that.

Give the top a good pinch of salt and pepper and stick the thing into the oven.

Remove from oven when the sweet potato has browned andis slightly crispy.

And scoop a big old scoop into a bowl, grab a fork, and stuff your face!

Happy today day!

-C

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Remove from oven, let cook for a few minutes then eat it with a fork, a spoon, or your fingers.

Beet Sweet Potato and Lentil Casserole

Make 3-4 servings (or one serving for me!)

• 1 large sweet potato
• 2 medium beets
• 1 cup cried lentils
• 2 cups water
• 3-4 cloves garlic
• a medium yellow onion
• 2 carrots
• ¼ head of cabbage
• a few kale leaves
• salt and pepper
• olive oil

Note.. I did not add extra seasoning to this because I love the taste just as it is. But if you are feeling like it needs some seasoning, just add some in.

Start by chopping the beets and sweet potato into medium sized chunks and boiling them until they are fork tender. You can do this either in two separate pots or in one large pot. (if in one pot, the sweet potato will turn a little pink)

Once those are boiling, chop up all the veggies (not the kale yet) and the garlic and toss into a pot or skillet with a drizzle of olive oil and cook on medium heat until the veggies are slightly tender. Remove from heat, add in chopped kale and set aside.

And make the lentils ( I cooked the veggies in the pot, removed them ans used the pot to make the lentils... less dishes). Dump the 2 cups water, a pinch of salt, and the lentils into a pot.  Bring to boil, cover, then turn heat to low. Cook for about 20 minutes until the lentil are tender.

Preheat oven to 400

Once everything is cooked and ready to go, dump the lentils and the veggies into oven safe skillet or casserole dish and mix around. Take beet puree and spread evenly over the mixture. Then do the same with the sweet potato puree.  Sprinkle the top with salt and pepper and stick the casserole into the oven to bake until the top is all browned and slightly crunchy (about 30 minutes)

Remove from the oven, let it cool for a few minutes, then eat it. Fork, spoon, or your fingers work.

Veggie Bean Wonder Waffles!! (Vegan and Gluten Free)

Guess what guys ….I got myself a sick vintage waffle/ griddle iron. I couldn't be more thrilled!!! I found this thing at the local recycled goods store the other day, along with a very beautiful old white pyrex mixing bowl. It was one of my best thrift store scores! (Checking out the inventory and the condition of all the old things that day, I would say an old lady had just died and all her perfectly keep, mint condition kitchen stuff had just been donated.  But it's cool, cause I get the feeling that she was at least 90, with a big loving family, and was happy until the day she died. And I am sure she would be pleased that I have taken over the waffle maker. Thanks old lady!)

 And now I am pretty sure that  everything I make for the next week will be cooked on said waffle/griddle. I am serious, I already have a list of things to try and cook on it; cookies, biscuits, granola bars, potatoes, fruit, some type of pasta situations…. the list of possibilities is endless and I bet that at least 1/2 of these things will be totally awesome and amazing.

But first thing first. I need to make dinner.

So waffles for dinner!! 

Note. These waffles are completely 100% fantastic for any meal you want to make them for. They consist of nothing more then beans, a shit ton of veggies, and just a bit of cornmeal. But don't let that fool you because they are super packed full of so much flavor, have a really soft tender inside, with a nice crispy outside and are so super pretty. They are wonderful! The stuff. First, we got a big old pile of shredded up veggies which include; carrot, beet, sweet potato, onion, parsnip, celeriac, and a little bit of kale.  A we got a bowl of rinsed and strained white beans, a little bit of cornmeal and salt, pepper, and garlic powder. 

The makings of something amazing!Before you do anything. get your waffle iron out and preheat it. 

While thats going on, take you beans,  add 3/4 cup water and puree until smooth with whatever blending device want to like to use. (I used my hand blender…less to clean)Now collect all the shredded veggies and dump into a big bowl with the bean puree, the spices and the cornmeal. Mix until combined. The batter should be thick, but not dry. If its seems to wet, add more corn meal, or too dry, add a little more water.

Note how my batter turned a magical pink… I love beets, they make everything pretty! And check out that bowl!When your waffle iron is preheated, oil it if needed (if your not sure, add a little oil just to really make sure your waffles don't stick) and take appropriate size spoonfuls of the batter and stick on iron. Close it and wait…..My iron has a little light that turns on when the waffles are done cooking, so I waited patiently (ok iI did open it a few time) until light tuned on and removed the perfectly cooked waffles.

Did I mention how awesome my new/old vintage iron is?

SO AWESOME!!

I made a little gaucamole and gave the mister and little bowl of plain Greek yogurt with lemon juice, but feel free to top, drizzle, or dump whatever you want onto these beauties… 

Happy waffle Wednesday!!!

-C

Veggie Bean Wonder Waffles

Makes 8-10 waffles (in my iron) feeds 2-3 peeps

• 1 small carrot shredded
• 1 small parsnip shredded
• 1/2 a small celeriac root
• 1 small beet shredded
• 2 kale leaves chopped into tiny bits
• 1/2 an onion, shredded
• 1/2 a small sweet potato shredded
• 1/2 cup cornmeal
• 2 cups(or 1 can) cooked, rinsed and strained white beans
• 2 teaspoons garlic powder
• teaspoon each salt and pepper
• oil for iron(if needed)

Note on veggies… I used what I had in the fridge and shredded, it came to about 3 cups. If you don't have these specific veggies or only want to use a few.. go for it. Just make sure to have 3 cups of whatever veggies you use.

Take you beans and blend them up with whatever device you would like to use. Once creamy, add to a bowl with the rest of the ingredients. Stir until combined.

Once the waffle iron is preheated, oil it( if needed) and place the recommended amount of batter right on it there. Close and cook until golden brown and waffly.

Serve on a plate with topping of your choice, A few suggestions.. Guacamole, salsa, hummus, mustard, greek yogurt… anything that tastes good to you.

Eat as breakfast, lunch or dinner...

Fork into face

Skillet Seared Tomatoes and Quick Pickled Onion Salad

  You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.

A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.

I mean, for reals. …...Best Salad Ever !!!! (this week)

Now let's do this.

 The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.  Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and  place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.

Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).

Make the day good!

-C

Skillet Seared Tomato and Quick Pickled Onion Salad

Serves 2 as a side, 1 for a hungry eater

• 2 large or 3 smaller roma tomatoes
• 1/2 of a red onion
• 2-3 tablespoons red wine vinegar
• 1 1/2 cups baby spinach
• 1 1/2 cups chopped kale
• salt pepper
• 1/2 a ripe avocado 
• olive oil (to grease pan)

Thinly slice red onion and place in a bowl.  Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,

Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper.  Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side. 

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And  dice up  avocado and add that on top too. 

Now eat your salad, fork or fingers…  

And I know, ba-daaaamn. So good.

Beet and Bean Cabbage Steaks

 Being that it was St. Patricks day this week and lots of folks buy up a good amount of cabbage, I figured that this is a good time to get people to try one of my most favorite of favorite meals…..Beet bean and cabbage steaks. I love to play around with food, how to pair textures and colors plus tastes while trying to make whatever I am making healthy and balanced. This is one of my fav creations. And sure,  this may seem like a somewhat weird combo, maybe a little like a extremely hippy dippy vegan fake meat thing, and you might be kind of right, but screw if it doesn't taste like A-mazing. First off, notice how freaking dang pretty this thing is. The roasted beets bring a earthy hearty flavor but also pack a huge punch of color, especially when blended together with the ever so sweet white bean, which  brings a nice mellow taste and a great serving of protein. (Beets and beans are meant for each other). Spread that  brightly colored, tasty mixture onto of a huge slab of one of my favorites, roasted cabbage with all its crunch and cabbagy flavor and you got yourself a hearty healthy meal of deliciousness.  

So maybe this might seem a little out of your normal food routine, but why not try it? Trust me….you will love it and everyone you make it for will think you are a number 1 badass too.

Cabbage, white beans, and beets. There is a lemon involved, but it didn't make it into the picture.

Notes.... I used white beans, but I have also done this with chick peas and lentils. All are fantastic. Also, I did not peel my beets because I never do.(I do not peel anything the skin is full of goodness and I love the taste) If you don't want to eat the skin, then peel them. Cabbage is cut into inch thick slabs… I like to us the inter most part of a cabbage head cause I like the core. But use any cut that you want.  2 beets are chopped into chunkers and both the cabbage and the beets are placed on a lightly oiled baking sheets, seasoned with salt and pepper,  and stuck into the oven for 20-25 minutes at 400 degrees.

Once the beets are tender and the cabbage is cooked to a nice withered golden pretty, take out of the oven, but leave the oven on.  Leave the cabbage on the pan but throw the beets into a blender or a big bowl if using a hand blender  with the white beans

    Beans and beets get pureed together. Add the juice of 1/2 a lemon (or the whole lemon, depending on your taste) and a pinch of salt and pepper. With a big spoon or spatula, scoop equal amounts of the bean/beet mixture on top of the cabbage steaks and spread around. Sprinkle with cracked pepper and place back into oven for another 5-10 minutes. (You could totally skip the second bake, but I like my cabbage well done and crispy)

Oh ho boy… And with a good squirt of mustard to finish off… I could eat this all day, everyday 

And now I am #1

Happy Wednesday... Keep it good!

-C

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Beet and Bean Cabbage Steaks 

Makes 2 Thick Cut Steaks

• 1/2 head of cabbage (green or red)
• 2 cups or 1 can of cooked white beans
• 2 medium beets
• 1 lemon
• salt and pepper
• Mustard (Optional)

Preheat Oven to 4oo degrees

Cut two 1 ish inch thick rounds of cabbage from the widest part of the head. Place on a lightly oiled baking sheet. Chop beets into chunks and toss on same baking sheet.(Peel if you want) Sprinkle everything with salt and pepper. Stick into oven for 20-25 minutes or until the beets and cabbage  are tender. Remove veggies from oven and place roasted beets into a  blender (or bowl if using a hand blender) but leave the cabbage on the baking sheet. Add the white beans, the juice of half a lemon, and salt and pepper to the beets and puree until smooth. Scoop equal amounts of the mixture to each cabbage steak, sprinkle with pepper and place back into oven for another 5-10 minutes to give the beans and beets a nice crunchy crust (You can skip this step if you don't want to be crusty)

Remove from oven, stick on a plate and drizzle with mustard….Fork and knife are good ways to eat it, but eating it with you fingers makes less dirty dishes.