On one fine zucchini-acquiring Saturday, I thought I'd treat myself and try this recipe for chocolate zucchini bread from the Prairie Homestead. And, my friends, it was one of the tastiest things I put in my mouth all month. If you love chocolate, if you love bread, if you ever have a zucchini, YOU MUST TRY THIS! Go to the link. Then make this bread. Just do it.
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| Picture from Prairie Homestead |
Beets are one of the vegetables that the CSA has taught me to love. During my first CSA, the uber-drought year, beets were one of the few crops that defied the drought and flourished. So despite having never touched a beet before, I had beets every week, for many weeks in a row. I tried very hard to like them alone; I simply don't. But, like tomatoes, while I don't eat them individually, I love to cook with them! They lend everything I put them into a natural sweetness and a pretty red color.
What follows is my favorite beet recipe. It is delicious, easy to cook, and filling. I love this one so much, I would say that 90% of my beets go into this. I have gleefully stored packs of chopped beets in the freezer, just so that I can whip out this spicy-cozy recipe on an icy winter day. It even made my hubby's list of favorite dishes.
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| Red Flannel Hash - One of our favorites! |
4 small red beets (or more to taste - I sometimes do 5 or 6)
3 medium size potatoes
1 large red onion
1 lb ground beef
1 tablespoon soy sauce
½ teaspoon salt
1/8 teaspoon cayenne (or more to taste)
Cook the beets in boiling salted water until tender, about
30 minutes. Drain and cool. Skin, peel and chop. Set aside.
Peel and dice the potatoes. Steam over boiling water about
20 minutes. Drain and set aside.
Brown the beef and drain.
Add onion, cover and cook, strirring a few times until
softened, about 5 minutes. Add potatoes and beets. Increase heat to medium high
and cook, stirring frequently, until potatoes are lightly browned. Add soy
sauce, salt, and cayenne and cook until flavors are blended, about 5 mintues.
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