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?
Ooo... beets. I usually add pumpkin or sweet potato but that sounds good too.
ReplyDeleteI am so excited to come up there and get some good food from your garden! I love the beets with OJ! So good....I can't wait.
ReplyDeleteI'm impressed!
ReplyDeleteHey- Sarah turned me onto your blog and I have to say I love it. You have inspired me to go out and get the "cookbook" My daughter does not like one single vegetable and if I can get her to eat pancakes with Beets Than YAY! for you and for me :)
ReplyDeleteFirst of all, let me say how jealous I am of your CSA!!
ReplyDeleteI just put a post on Mama Manifesto about how I put chard in my kid's smoothies! I tried collard greens once but that one didn't hide so well!
Yeah...I bought the book about a year ago for my uber picky 2.5 year old. I'm talking won't eat pizza...really, who are you child?? Anyway, I was overwelmed at first look, now I'm inspired to take another look and now I know what to do with all the stuff growing out back in our garden. Keep the tips a coming! :)
ReplyDeleteAnother option for beets from a friend....grate one raw beet into a salad. THis only works if your kids eat salad...But, it turns the salad pink. Especially awesome if you have any little pricesses....
ReplyDeleteAlso, I chopped up my collard greens and chard super fine and put in a salad....
Sure hope there will be some beets left next week!! Love them!! And I can't wait to try beet pancakes!!Plus, I too love to go picking with you!!
ReplyDeleteI'm busted. The kids no longer accept beets in their smoothies. Alex said, "Mom, why are using beets in everything? It's getting kind of annoying." I guess I shouldn't try it every single day at every meal. Duly noted, Alex.
ReplyDeleteI found your blog through Kristen.(usually sign in over there with an open ID, as theinnermostbox).
ReplyDeleteI also live in the northwest, and also have a CSA with way too much lettuce, and far too few beets (they're so much more versatile than salad). We do get beets each week, but go through them really fast because we totally love them. My favorite thing to do with them is to quarter them (or cut them into large bite-sized pieces) roast them with olive oil, salt and pepper. Then serve them over a round of goat cheese with toasted walnuts sprinkled on top. We will eat just this for dinner when we can (with a side of salad, of course). I have also made a beet and fennel slaw and I even have a super delicious recipe for chocolate-beet cupcakes (your kids will never know they're in there)!