Beets (the right way); Frozen Yogurt

In case you were wondering (admit it–you were), I recently got a new babysitting job watching a child who is most likely the cutest nine month old of all time.  He has the sweetest disposition and humongous eyes,  but more importantly he makes this growly Chewbacca sound when he’s playing contentedly and it kills me.  Yes, that’s cute, but what does this mean to you, you ask?

It means that I don’t have a long Friday afternoon anymore to make a complex and blog-worthy dinner, so instead you get to see the side dishes I made the day before to go with the chicken drumsticks I asked Fritz to grill for me.  But don’t worry, because I plan on making a work-intensive loaf of pumpernickel bread tomorrow, and I promise at least 10 steps and many photos.

My parents grew beets in their garden this year, and a few posts ago I showed a picture of how beautiful they were when I boiled them.  Even though they were pretty, boiling beets takes out some of their intense flavor and color, and when you try roasting them you’ll understand the difference.

Roasted Beets

  • as many large beets as desired, scrubbed but not peeled
  • foil squares for wrapping
  • 1 C water
  • metal or glass baking dish that is at least 1″ deep

This is easy: pre-heat the oven to 400 degrees, wrap the beets in foil (trim those ugly ends first), and place in a baking dish.  Add the water to the bottom of the dish to prevent burning.

 

Place dish into a middle rack in the oven and roast until a wooden skewer can easily pierce through the center of the beet, about an hour.  Be careful opening up that foil, it’s steamy!  Use a paper towel to rub off the tough outer layer.  It should come off easily and stain the towel instead of your hands.

Slice beets and serve either warm (delicious with just a sprinkle of salt), or cold with balsamic vinaigrette.  Yum!

Now is also a good time to roast some sweet potatoes!  I poke some holes in them with a fork and then microwave them for six minutes.  Place in a baking dish and bake until soft.  Sprinkle some freshly grated nutmeg over the top and savor that natural sweetness.

Since we’ve been trying to eat healthily, ice cream has been completely cut out of our diet, and it definitely needed to be replaced with a better alternative for our movie-watching nights.  My friend Cait told me about a blog she likes called Oh She Glows (it’s pretty and vegan), and while browsing it I found a vegan ice cream idea that I liked and quickly adapted to our non-veganness.  If you are vegan and want to try it, process some frozen bananas and peanut butter together.  Done!
 
However, I changed it up a little bit.  This was seriously so good that we declared it better than real ice cream.  Yes.  Silky smooth and full of goodness.
 
Good For Ya Frozen Yogurt (serves two…or one if you eat like we do!)
  •  1 C plain Greek yogurt
  • 1 banana
  • 1 t honey
  • 1 T peanut butter (opt)

Blend all ingredients (don’t bother freezing the banana beforehand unless you plan on eating it immediately), pour into a bowl, and stick in the freezer for an hour or two until hardened.  We couldn’t wait more than an hour to eat it, but you could freeze it like regular ice cream–it gets very frozen, though!

 

Tomorrow is take 29488420086 of our search for a car.  Now that I have a babysitting job and Fritz wants to start shadowing an orthodontist, we really really need a second car.  It’s been fun (not) sharing a car for over a year, but I think we are ready for a new phase of our lives to begin: Independence.

Wish us luck!

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1 Comment

Filed under Desserts, Side Dishes

One response to “Beets (the right way); Frozen Yogurt

  1. Pingback: Mom’s “Special” (Amaretto) Ice Cream « A Full Measure of Happiness

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