Hello.
Welcome to Back of the Refrigerator Gourmet. The idea of this blog is that I am a decent cook for my family. I really enjoy food, but basically I am cheap. So I try to make dinners with what ever is on hand. I will tell you all more about my cooking style and what I work with over time. Lets get into the food shall we.
Nov 15th Dinner - Roasted Gold Beets, Onions, pepper salad and Sweet Potato soup.
Roasted Gold Beets, Onions, pepper salad
What I used:
I roasted the beets with skin on, I rubbed them down with Olive Oil and covered with tin foil. Roasted for about one hour until soft. Placed in the fridge to cool.
I carmalized the onions first in my cast iron pan with canola oil. I removed the onions cooled on paper towles in the fridge. I cooked the peppers in the same oil.
I slice the eggs.
Greens went on the bottom of the plate, followed by the diced beets, then the onions and peppers. Eggs on top and little salt and pepper and the mustard vinaigrette.
Sweet Potato Soup
What I used:
Into a decent sized soup pot in went all of the items, with enough of the vegi-stock to just cover. I brought it to a boil, and then turned down the heat to a simmer, covered and let cook for about 1/2 hour until the potatoes were soft.
Using my stick blender and pureed it until smooth, I added milk to enhance the creaminess of it all.
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The afterthoughts:
Yummy. The salad was a hit, even for The Boy (although he was sure he didn't like Gold Beets, only red ones. The combo of the caramelized onions, eggs and salad was very nice. The soup was think, creamy, and warm in the tummy.
Welcome to Back of the Refrigerator Gourmet. The idea of this blog is that I am a decent cook for my family. I really enjoy food, but basically I am cheap. So I try to make dinners with what ever is on hand. I will tell you all more about my cooking style and what I work with over time. Lets get into the food shall we.
Nov 15th Dinner - Roasted Gold Beets, Onions, pepper salad and Sweet Potato soup.
Roasted Gold Beets, Onions, pepper salad
What I used:
- Gold beets - roasted and diced
- Thin slicedCaramelized Onions
- Thin Sliced "Caramelized" Green bell & spicy red peppers
- Mixed greens
- Hard boiled Eggs
- Mustard Vinaigrette
I roasted the beets with skin on, I rubbed them down with Olive Oil and covered with tin foil. Roasted for about one hour until soft. Placed in the fridge to cool.
I carmalized the onions first in my cast iron pan with canola oil. I removed the onions cooled on paper towles in the fridge. I cooked the peppers in the same oil.
I slice the eggs.
Greens went on the bottom of the plate, followed by the diced beets, then the onions and peppers. Eggs on top and little salt and pepper and the mustard vinaigrette.
Sweet Potato Soup
What I used:
- Sweet potatoes - about 5, large cube dice
- onion -1/2 of one, thick diced
- 1 Apple
- Flax - scoop
- Vegi-stock
- splash of OJ
- Mulling Spices & black peppercorns
- Milk
Into a decent sized soup pot in went all of the items, with enough of the vegi-stock to just cover. I brought it to a boil, and then turned down the heat to a simmer, covered and let cook for about 1/2 hour until the potatoes were soft.
Using my stick blender and pureed it until smooth, I added milk to enhance the creaminess of it all.
------------------------
The afterthoughts:
Yummy. The salad was a hit, even for The Boy (although he was sure he didn't like Gold Beets, only red ones. The combo of the caramelized onions, eggs and salad was very nice. The soup was think, creamy, and warm in the tummy.
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