Flip Cookbook

Girl geek foodies making healthy cooking fun and easy.

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A Cosmopolitan to Beet the Heat!

So H loves beets! We pressure cook them and then he has them in his salad. My dilemma usually is, “What do I do with the water?”. I just don’t have the heart to throw it away, although I have had to a few times :(. I’ve experimented with the beet juice and have realized that I like it best in cocktails! I made a thicker Margarita (Ohh that was good!) with it and yesterday, because I didn’t find my secret awesome Margarita ingredient in the grocery store, I started looking for alternate cocktail recipes. I happened to see raspberries and immediately thought of blending them with beet juice to make a nice tart drink, which would replace the cranberry juice in a cosmopolitan, which is essentially, cranberry juice, lime juice, vodka and triple sec.

I blended the drink and tasted it, and felt that it was too tart for me, so I added some sugar to my glass. H had his without any sweet stuff in there and so I’ve left sugar/honey as an optional ingredient. I am going to experiment with blending some mint in next time, not just as pretty leaves to serve! 😉

Ohh and disclaimer, the clever title Read More

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Vegetable Buckwheat Stew with Watercress

So this recipe is glutenfree and has buckwheat in it. What?!?!? Wheat?? Well… even though the name itself has “wheat” in it, this grain (and wait for another surprise…drum roll please… is not a grain!) is gluten-free. You can find additional information about this wonder seed here.

So my mom has always been the nutritionist of our family (if I haven’t mentioned this already *big smirk*). She needs to know what the world eats, and how she can cook up a variety of cuisines with foods and vegetables from around the world. Needless to say, this directly translates into four to eight times the number of groceries trips we make to whole foods when she is visiting! On one such trip, we came home with a bunch of watercress. Mom had decided that we were going to do “something” with it. We didn’t know what, but we would make something! Coincidentally, we also happened to have picked up buckwheat on one such trip! and with the weather being the way it has been recently (this is California… Bay Area.. we need better weather! vent, vent.. ) another soup/stew recipe was born.. This stew is light and so very yummy… I am becoming Read More

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Roasted Beet and Fennel Salad

If food ever were to be replaced with pills, this salad would be represented by a pill high in vitamin C, folic acid and potassium. Of course it would have to be a beautiful ruby red color with green trimmings. And it would have to taste earthy with a hint of licorice. Not to mention somehow it should be buttery and crunchy at the same time. I have no idea how we could possibly make a pill like that.. but that is what it would have to be to even come close to this salad.

Coming back to the nutritional facts about this salad. Beets in particular are very very high in folic acid. I know most parents reading this are probably already nodding their heads about the benefits of folic acid. For those who are not in the know – it’s one of the big nutrients to take when trying to conceive. Many studies have shown that it plays a HUGE role in preventing birth defects. Okay – what about the rest of us? Well, don’t you worry – the beets have a little treat in store for everyone. Let me just run down the benefits real quick: It helps protect against colon cancer – a big risk for people who suffer from IBD of any sort. It helps prevent cervical cancer, pancreatic cancer, stomach cancer. It lowers the risk of a stroke, osteoporosis, blood vessel disease and macular degeneration. According to Discovery – “Folic acid is necessary for the healthy development of our cells, a healthy brian and protection from cell damage that may lead to future cancers. Folic acid aids drugs used to treat depression and may even hold great promise for the growing autism epidemic that faces the world today.”

Wow. All that and it tastes good. I’m sold.

Enjoy!

Roasted Beet and Fennel Salad

Makes: 2 – 4 servings
Ready in: 45 minutes

Ingredients

  • 1 bunch of beets (about 1 pound)
  • 1 fennel bulb
  • 1 teaspoon dried thyme
  • 2 tablespoon olive oil
  • mixed greens as needed

Directions

1. Preheat oven to 400°F. Wash and trim the beets.

2. Chop in halves or quarters if the beets are large.

3. Place the beet pieces into an oven safe pan. Add about 3 tablespoons of water to the pan. Drizzle one tablespoon olive oil on the beets. Cover the pan with foil and put into the oven.

4. Wash the fennel. Separate the bulb from the stems.

5. Thinly slice the fennel into 1/8th inch slices.

6. Place the slices into another oven safe pan. Drizzle the remaining oil on the fennel. Cover the pan with foil and place into the oven.

7. Bake fennel for 20 minutes covered and 10 minutes uncovered. The slices should start browning at the edges.

8. Bake the beets till they are easily pierced by a knife; about 30 – 45 minutes depending on the thickness of the slices.

9. Chop up the leaves of the fennel – about 1/2 cup.

10. Mix the fennel and beets together with the dried thyme

11. Place beet mixture on top of a bed of mixed greens or lettuce. Sprinkle the fennel leaves on top. Serve with a vinaigrette dressing.

This recipe has been linked at: Slightly Indulgent Tuesday, Two For Tuesdays,Delicious Dishes,Gluten Free Wednesdays,Wheatless Wednesday

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Beet Yogurt Salad

As promised, here’s another beet recipe! If you’re a yogurt and beet fan – you’ll love this dish.

A little background: My understanding is that the origin of this dish is middle eastern. However I have also found this dish incorporated into Indian meals. Yogurt goes well, generally speaking, with food rich in spices, which is typical of both regions. I guess silk wasn’t the only thing traded through the Silk Road. If you think about it, it kind of makes sense. Yogurt is cooling and soothing to the digestive track. Just what a person needs after taking it up a notch with an aromatic blend of spices.

Besides the fantastic taste and soothing properties, the color is completely unique. I didn’t adjust the color in that picture.. it really is a bright fuchsia. So, if you’re looking for an exciting pop of color to add to the dining table, this is the dish for you.

Some variations of this include mint or a little bit of sweetness. I prefer it salty and garlicky which is what the recipe below is.

Have it as a side with a curry or any dish that has flavors like cumin, coriander or cardamom.

Enjoy!

Beet Yogurt Salad

Makes: 8 servings
Ready in: 30 minutes

Ingredients

  • 2 medium sized beets
  • 2 cups SCD legal homemade yogurt; I used greek style. (or plain yogurt if you don’t follow SCD)
  • 1 tablespoon olive oil
  • 3 garlic cloves
  • 1/8 teaspoon cayenne (optional)
  • sea salt and ground black pepper to taste (I used about 1 teaspoon of salt)

Directions

1. Rinse and trim the beets.

2. Cook the beets till they can be easily pierced by a fork. I cook the beets in a pressure cooker by cutting them in half and cooking them for about 15 – 20 minutes. If you don’t have a pressure cooker, simply boil the beets in a covered pan. You can also cover the beets in foil and roast them in a oven at 400°F for 30 – 45 minutes.

3. Peel the beets under cold water. Using the grating attachment of the food processor, grate the beets. You can also use a cheese grater.

4. In a medium bowl, whisk the yogurt till its smooth. Using a spoon, fold in the beets, cayenne, salt and pepper.

5. Peel and trim the garlic. Coarsely chop it. The easiest way to do this is to press down on the garlic using the flat portion near the handle of a large knife. After doing this, remove the peel and chop the garlic.

6. Heat the oil in a small pan over medium-high heat. Add the garlic and allow it to sizzle. Press down on the garlic with a spatula and turn the pieces over a few times until the garlic pieces turn medium brown. Combine the garlic oil with the yogurt mixture. Allow to chill in the refrigerator till you’re ready to eat.