September Recipe Round Up

Pickled Beets

Cassie’s Mom’s recipe, Cassie Hill SRSC Office Manager

Ingredients

1 dozen beets
White vinegar
Brown sugar
1 onion (I like to use red)
Garlic powder (or fresh)
Salt and pepper

Directions

1. Scrub the beets very well! Alternatively, peel them.
2. If you boil the beets first, the skins will slide right off while they’re warm for easy peeling. Or a vegetable peeler works just fine.
3. Place the beets (and 3 fresh garlic cloves, if using) in a pot and just cover with water. Boil until tender.
4. Once they’re done cooking and cool enough to handle (but still warm) slice the beets into rounds about ⅛ to ¼ inch thick and place into a bowl (or storage container - they’ll go straight into the fridge).
5. Add garlic powder, salt and pepper to taste. About ¼ to ½ teaspoon each? Add sugar, maybe ½ cup?
6. Thinly slice a medium red onion (I use the mandolin to make the slices almost paper thin) and add to the bowl. Stir to combine.
7. Cover the beets with warm cooking water and white vinegar. About 2 parts cooking water to 1 part vinegar. Just enough to cover the beets.
8. Chill and serve cold.

Notes

These will keep in the fridge for up to a few weeks (depending on how much vinegar you use).

Don’t drain the beets in a colander! You don’t want to throw the cooking liquid away. You NEED it in order to make the recipe taste good. I just use a slotted spoon to remove the beets from the cooking liquid in order to slice them.

Wash the beets REALLY WELL. But a note from my mom in case you miss a few spots of dirt - after the beets are done cooking, while the water is sitting, any sediment will fall to the bottom of the pot. Just carefully pour off the cooking water, don’t disturb the sediment - easy peasy.

Feel free to add dill, mustard seed, whatever you think will taste good.
We always serve these cold. They’re best prepared a day in advance. I also think this would make a great canning recipe.

Mache Salad

By Cassie Hill, SRSC Office Manager
Photo to come, Mache is still growing!

Directions

1. Rinse and prepare your Mache, removing ends. 
2. Slice your apples and onions.
3. Macerate the onions slices in the orange juice for a few hours prior to serving.
4. Mix Mache, apples and onions. Pour remaining orange juice over the top. 
5. Sprinkle with your candied nuts and feta cheese.

Cinnamon candied nuts

1. Melt coconut oil or butter in the pan. 
2. Toss in the nuts and keep em moving in that pan until they’re heated nicely and browning just a bit!
3. Pull from heat, throw in a bowl, and sprinkle your sugar and cinnamon on top, stir thoroughly.

Roasted Gingered Carrot Soup

By Jordon Harris
Disclaimer: My recipes are “use however much you have, a handful or whatever”

Ingredients

Directions

1. Preheat oven to 400 degrees.
2. Cut the carrots and parsnips into big old chunks in a fast multi-tasking fashion. 
3. Peel the ginger, cut into chunks.
4. Peel the garlic, cut into chunks.
5. Grease the pan and throw the roots in!
6. Check them every couple songs on your playlist, turning each go round (40 min - 1 hour).
7. Put away the dishes, tame the kitchen mayhem.
8. Sauté that garlic and ginger in the soup pot - if you’re using sage, chop and add now.
9. Salt and pepper to taste.
10. Check tenderness of root veggies, if they’re fork tender, add them to the soup pot.
11. Combine em all, roast em up, add vegetable broth.
12. Add oat milk (or other milk-type-substance from fridge) to cream it up. 
13. Veggie stock, 1/2 stock, 1/2 cream to cover veggies.
14. This is where the science happens: add Turmeric and other tasty sounding spices.
15. Bring it to a boil.
16. Turn down and simmer for 10 minutes to try and soften veggies.
17. Either go full boar and add an immersion blender if one is handy. 
18. Or remove from heat and blend or run through food processor to puree.

Vegetable Broth

Ben Trieu Method, as observed 

Save a bag of all your veggie remnants after each meal. Store in the bottom drawer of the fridge at the back of designated drawer. DON’T FORGET IT! Once the bag has about a crock-pot-full, throw it in the pot, top it with water and some salt, now you’re free to forget about it… but ONLY for 8 hours. Decant the fine beety-onioney-wholesomeness into mason jars, label and place in the mainstream-going-to-be-consumed (most likely) area of fridge, or store it in your private stash.

Roasted Potatoes

Mary K, Design & Marketing SRSC

Ingredients

Directions

1. Heat oven to 400 degrees.
2. Clean potatoes (I leave the peels on, after scrubbing the potatoes well).
3. Cube potatoes and put in a bowl of warm water, set aside. (This removes starch, allowing the potatoes to bake with crisp golden brown exterior and maintain a soft interior).
4. Cut garlic cloves into chunks, no need to mince them.
5. Cut onion into 1/4 in size pieces.
6. Drain potatoes (you can pour this water in the garden)!
7. Mix garlic, onion and potatoes together and evenly spread out over a greased pan, using the oil you have on hand.
8. Add salt and pepper to taste.
9. Bake for 20 minutes.
10. Chop herbs.
11. Using a spatula, flip all the potato chunks so they bake evenly. Add herbs and return the pan to the oven for another 20 minutes or until the cubed potatoes are golden brown.

Serve up with a dollop of sour cream or plain greek yogurt and some additional fresh herbs on top or even cheese!