Steamed Beets

In the last month or so I've discovered that I LOVE BEETS!!!  I hear people say they don't and for40+ years, I think I just assumed I didn't, but I really do!  This recipe is really delicious, IF you like beets.  If you think you don't, try it anyway! 
One warning, I am really bad at figuring out how much to buy or how much to write in the recipe to buy in order to get the peeled and diced quantity needed.  For example, I don't know how many whole beets equals 3 cups beets, peeled and cut into 1/2 inch wedges.  I bought 2 bunches of golden beets and ended up with a little more than I needed.  I had 1 medium red beet and ended up with 2 cups.  Just experiement until you have what you need.  It is really worth it!  This recipe, made with red beets, is really good but the golden beets are just fantastic! 

3 cups peeled red or golden beets, cut into 1/2 inch wedges
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 garlic glove, minced or smashed
1/2 tsp. Kosher salt

Mix oil, vinegar, garlic & salt in a bowl and let stand at room temperature for 30 minutes.  Steam beets for 15 minutes and cool.  Pour oil mixture over beats and toss to coat.  Chill and eat.  Can be added to salads to eaten straight with a fork.

Avacado, Tomato & Garlic Salad

Today in the grocery store, a lady gave me a sample of this wonderful dish and it was so simple, that 90 minutes later I was making it.  Made with the regular cheese, the serving size below comes to under 250 calories which is pretty cool.  I'll check and post a comment about the vegan mozzarella calorie count soon

3 oz. ripe avacado - chopped
1/2 cup cherry or grape tomatoes - sliced in 1/2
1 Tblsp. Garlic Expressions classic vinaigrette
2 Tblsp. finely shredded Italian Blend Cheese or 2 Tblsp. Vegan Mozzarella

Gently mix ingredients in a bowl and season with pepper. 

Kitchen Sink Indian Stew

I tend to like A LOT going on in my stews/soups.  So this, a hybrid of two different recipes, invented  by my friend, is right up my alley. 
Delicious.







1 Tblsp. vegetable oil
12 ounce onion, chopped
2 Tblsp. fresh, minced ginger
2 tsp. garam masala seasoning (or 1 1/2 tsp. curry powder plus 1/4 tsp. ground cinnamon)
1 garlic  clove, chopped
4 cups water
4 cups vegetable broth
2 cups dried lentils
1 pound sweet potatoes, cut into 1/2 inch chunks
1 pound beets
6 cups sliced green cabbage (1 pound)
3 large carrots, peeled and cut into 1/2 inch chunks
1/2 tsp. salt

Peel beets & shred in food processor or on the coarse side of box grater.

In a dutch oven or stock pot, heat oil over medium heat until hot.  Add onion and cook until tender and lightly browned, 8-10 minutes.  Stir in ginger, garam masala and garlic, and cook 1 minutes.  Add all remaining ingredients and heat to boiling over high heat.  Reduce heat to low, cover and simmer unitl lentils and sweet potatoes are tender, about 25-30 minutes, stirring occasionally.