NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"One thing that never ceases to amaze me, along with the growth of vegetation from the earth and of hair from the head, is the growth of understanding." ~ Alice Walker
My view is much greener this week…the trees are much fuller…the birch trees are starting to bud…the amazing growth of vegetation from the earth continues.
RECIPE OF THE WEEK
Speaking of vegetation from the earth, last week I had this urge for beets…then, how to prepare them. I find that I really prefer most root vegetables baked…so I pulled out my faithful JOY OF COOKING to see what I could find. This recipe was perfect…simple, yet flavorful. I noticed the delicate flavor of the seasonings even more when eating them by themselves as leftovers without other flavor competition. Delicious! I adjusted the heat down and baked more than an hour with other oven dishes.
CASSEROLED BEETS
- 2 pounds medium-sized beets
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1/4 teaspoon paprika
- 3 tablespoons butter
- 1 tablespoon fresh lemon juice
- 1/3 cup water
- 1 tablespoon grated onion
Preheat oven to 400 degrees (or lower and bake longer).
Combine sugar, salt and paprika in small dish. Peel, then slice beets. Layer beets in oiled baking dish, sprinkling layers with mixeds seasonings and dotting with butter. Combine lemon juice, water and grated onion. Add to casserole.
Cover tightly and bake for 30 minutes or more until tender. (Mine were in the oven for nearly1 1/2 hours at 350 degrees and were deliciously tender and moist.)
Sharlene Hensrud, RE/MAX Results - Email – HomesMSP.com
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