Sunday, August 3, 2008
Beet Pancakes and Collard Greens
I do not pretend to be a gourmet chef. Often, I am guilty of feeding my family re-heated frozen food from Costco or Domino's pizza (we really like the new Gotham City Pizza - lots of fatty pepperoni!). That said, I have found some innovative ways (thank you Jessica Seinfeld, or rather, the gal suing her for intellectual properties) to incorporate more veggies into our daily diet. So, since Oprah is not going to surprise me in my kitchen at dinnertime to air all my genius nutritional secrets, I thought I'd use my blog (I really do have fantasies that Oprah will knock on my door, by the way.)
We belong to a CSA farm called "The Root Connection." Organic, local produce that I get to figure out how to use each week. This week we have a plethora of beets.
Yesterday I made pancakes for my kids. I love using pre-made pancake mix. You know, the "just add water" variety. My favorite is Snoqualmie Falls Lodge Pancake Mix. It's unique to the Northwest and can be found at Safeway. Anyhow, this morning, I added the mix and water and one cooked beet. After processing everything in the blender, I made little silver dollar pancakes. They were PINK! My kids loved them! The presence of beets didn't make the maple syrup any more healthy, but we all consumed more vitamins.
I've also been trying to add collard greens and swiss chard (picked by me at the Root Connection - I am SOOOO earthy and trendy!) to whatever dishes I can. Today, I made beef barley stew, and added a ton of the greens. Chop them up really fine and your family won't even know they're there! I've also added them to banana bread, corn, and even smoothies...
Click here for nutritional content of beets, collard greens and swiss chard...
The vitamin/ mineral content rocks my world! Yes, I just got excited, really excited about vegetables.
Anybody have any other ideas about sneaking beets and greens into food?