More Ideas for Beets

I said I'd pull out my Grandmother's cookbook to see what else there was for Beets.  Actually there are several ideas in here, but here are a few that stood out to me. The cookbook is called New American Cook Book dated 1942.

Beet Greens

Select young beet tops, Wash carefully in several waters to remove all grit.  Put entire plants, including roots, in pan.  Cover with boiling water and boil rapidly until tender, about 1/2 hour. Season with salt during cooking. Chop coarsely. Add butter (or CF Earth Balance) and serve hot.

Diced Beets and Bacon

2 1/2  cups diced boiled beets

4 slices bacon, chopped

Salt - Pepper

Fry bacon crisp. Add beets and heat through. Season to taste with salt and pepper. Serves 4 to 6. A teaspoon of vinegar may be added if desired.

Beet and Tomato En Casserole

2 1/2 cup diced boiled beets

2 1/2 cups stewed tomatoes

 1/2 cup grated cheese (sub with CF cheese I would think)

2 cups bread crumbs (GF)

2 tablespoons fat

Salt - Pepper

Put 1/2 beets into bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon fat.Repeat. Brown in moderate oven (350 degrees F) 20 minutes. Serves 6.

Note: it doesn't say what size baking dish to use.

Aunt B's Fresh Beets

For the first time I decided to try to grow beets in my garden.  I guess the reason I've never tried to grow them is because no one else in my house likes them.  Most of us seem to associate them to holidays, such as Easter.  We just don't think about eating them on a regular basis.  Did you know the tops are editable, too?  I've never given that a thought either.  I haven't done anything with the tops just yet, but I plan on pulling out my Grandmother old cookbook to see whats in there for the tops.  As it is you can google beet tops recipes and find several ideas there. I love Google! Don't you?  Anyway, here's basically what I did with my beets.

After washing them real good and cut off the tops. I peeled them just like a carrot and cut them into quarters. Oh by the way I added 1" cut carrots with my beets once, so don't just stop at beets.  I tossed them in a tablespoon of olive oil. Remember I only had about five beets here, so if you have more beets add more olive oil.  I added some fresh chopped herbs from my herbs.  This time I added Thyme and Sage.  Not too much, but enough to give it a wonderful smell. I also sprinkled a teaspoon of Kosher Salt on them.

After making sure they are coated real good I wrapped them in foil and roasted them in the oven at 400 degrees for 30 minutes.  The end results were heavenly and it was a quick & easy side dish.  Even if it's for just one.

Aunt B's Peanut Butter Banana Muffins

I admit it! I make a lot of muffins, but for a good reason. My oldest son eats breakfast at school everyday and he is Gluten & Casein Free.  So it can be a challenge coming up with different ideas that he can take to school with him.  Muffins have been a great breakfast item, because you can change up the flavors so easily. I've been told that quick breads can be very forgiving and so far they have been for me.  Here's my newest one, but not my last one.  I've been kicking around the idea of strawberries. Most likely because it's spring time and strawberries seem to be on everyone's ones mind right now.

Speaking of Spring I have to show you my Beets fresh out of the garden. That's coming up next!

Aunt B's Peanut Butter Banana Muffins

1 ½ Bananas (170 grams)

3 tbs Natural Peanut Butter (at room temperature;  I use Smucker’s Brand)

1 Lg Egg (at room temperature)

½ cup Almond Milk (at room temperature) 

3 tbs Oil

½ tsp Vanilla

Flour Mixture:

1 cup Brown Rice Flour (158 grams)

½ cup Tapioca Flour/Starch (60 grams)

½ cup Potato Starch (81 grams)

½ cup Light Brown Sugar

2 tsp Baking Powder

1 tsp Xanthan Gum

¼ tsp Baking Soda

¼ tsp Salt

Directions: 

• Grease the muffin tin and preheat the oven to 350⁰
• Mash the Bananas and set them aside.
• The Peanut Butter I use has to be kept in the refrigerator, because it is made of only peanuts.  This is the reason I said to use it at room temperature.
• In a separate bowl blend your flour mixture and set it aside.

In a large Mixing Bowl beat the egg; add the Oil, Almond Milk and Vanilla.  Slowly add the flour mixture to the wet ingredients.  Once the flour is blended in with the wet ingredients start adding the mashed bananas and the peanut butter.  Mix only long enough to blend everything together.

Spoon the muffin dough into the muffins tins. Mine made about 10 muffins and this will depend on the size of your muffin tin.  Bake for 15 to 20 minutes. I let mine bake the full 20, but if you are using a small muffin tin cut back on the time. You can check them with a tooth pick to make sure they are done.  Let them cool for about 5 minutes in the muffin tin and then remove the muffins to a wire rack to cool completely.  BUT, if you’re like me its okay to steal one while it’s still warm.  I store mine in an air tight container on the counter for a day or so. They usually don’t last an longer than that, but if you want to make them last longer put them in the refrigerator.  Remember there are no preservatives in homemade baked goods, so if you’re planning to save them for a few days put them in the refrigerator.  You can always put them in the microwave for about 15 to 20 seconds to take the chill off of them.

I forgot to mention one thing yesterday. I topped the muffins with chopped peanuts. It didn't take many for the topping, so don't feel that you need a 1/4 cup of chopped peanuts for this.