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Posts tagged ‘Cook’

Golden Beets in Mint Coconut Dressing

One day, I got some great golden beet salad at our local Boise Co-Op. I loved it, but have had a hard time recreating it. I know it had mint in it and it was creamy. So today I found a Mint Coconut Dressing recipe from Savvy Vegetarian that is delightfully refreshing, added it to roasted golden beets, and this was the result:

Golden Beets in Mint Dressing

Golden Beets in Mint Dressing

Golden Beets in Mint Dressing

Roast scrubbed, trimmed whole golden beets, tossed in olive oil, in a 400 degree oven for about an hour. Peel and cool in refrigerator. Cube the beets, add some sea salt, and toss with a few tablespoons of the Mint Coconut Dressing.



Creamy Red Chard and Mushrooms

Found a good use for some full fat coconut milk left over from making Mint Coconut Dressing. Worked out well!

Chard and Mushrooms

Creamy Red Chard and Mushrooms


Creamy Red Chard and Mushrooms

About 2 cups Red Chard, chopped

1 cup chopped mushrooms

1 T bacon grease

1.5 T grass fed butter

2 T (more or less) full fat coconut milk

(I threw in a bit of juices left over from roasted chicken for added flavor. You might want to add other favorite seasonings. Turmeric or ginger comes to mind.)

Melt fats in skillet. Add chard and mushrooms. Sauté until chard wilts and mushrooms soften. Stir in coconut milk and blend all until a sauce forms. Enjoy!

Chicken Kale Soup

I threw some favorite ingredients together … that happened to work well for MyBrattyTasteBuds tonight!

Chicken Kale Soup


(Yesterday, I roasted an organic chicken. This recipe uses the leftovers from that.)

Place in crock pot and cook for 6 hours:

1 chicken carcass (from organic roasted chicken)
cooking liquid from the roasted chicken, plus 8 cups water
1 onion
1 tsp. sea salt
1 tsp. turmeric

Remove bones, and strain mixture, leaving broth in large pot.

Add, bring to boil, turn down heat and simmer for about 20-30 minutes:
4-6 small golden beets, peeled and cut into chunks
2 tsp. turmeric
2 cloves crushed garlic
2 tsp. ginger root, grated (or Dorot frozen ginger)
1 tsp. sea salt

Add two chicken breasts, cut into chunks. Cook for about 15 minutes.

Add 2 cups fresh or frozen kale and cook until soft.



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