Cumin Beets

Cumin Beets

As I have shared in the past, I consider myself to be a pressure cooker and crockpot Queen, in addition to the Arch Duchess of the rice cooker. 

To save time, I am always looking for ways to make fast and easy recipes. 

I was very excited to make this new way to cook beets. It can easily be made in a crockpot, stove top, or in a pressure cooker.

Ingredients

Beets, sliced

1 onions, chopped

1 teaspoon cumin

3 cloves of garlic, crushed

1 can (14 oz.) chopped tomatoes, juice included

1 cup water

1 teaspoon salt

1/2 teaspoon pepper

Optional: fresh chopped herbs such as cilantro or parsley 

Instructions:

Wash and scrub beets. Slice with a food processor. If desired, beets can be peeled or left whole. A longer cooking time will be needed for whole beets.

Saute onion, garlic, cumin, salt and pepper. Add beets, water and canned tomatoes.

In pressure cooker: bring to pressure for 2 minutes and release the pressure. Simmer if needed until done.

In crock pot: place in crockpot and cook on low until done. If a longer cooking time is needed, then leave beets whole, so that they can cook all day.

Stove pot: bring to a boil and let simmer until done.

Adjust seasoning as needed once fully cooked. 

Fresh herbs like cilantro or parsley add a special gourmet touch.

 I made this just before Shabbat, so unfortunately I have only one picture.

Freshly made, and without any adornment.

 

This is a fast and easy and super tasty way to cook beets. Everyone loved them, even my husband who is not a fan of cumin.

Enjoy!

 

Braised Beets Reposted

My dates on my phone are incorrect, so I am attempting to post this again. Sorry for any confusion.

Adjusting to new circumstances and challenges require perseverance and a sincere resolve to be …

beets,fast and easy,husband,food processor,children and small kitchen approved,side dish

https://cookingforthetimechallenged.wordpress.com/2016/09/18/braised-beets/
Enjoy!

Braised Beets

According to Rashi, “all beginnings are difficult.” 

Adjusting to new circumstances and challenges require perseverance and a sincere resolve to be successful.  

In my case, I am still adjusting to my new kitchen.

I used to be able to cook many things quickly as I enjoyed the benefit of 2 ovens. Now, I have only 1 oven, and it recently needed to be repaired too.

So, rather than roasting my vegetables in the oven, I have been experimenting with cooking vegetables on top of stove. I have yet to fully master this technique, but I am happy to say that I am making progress!

Initially, I tried roasting vegetables on top of the stove. The technique behind stove top roasted vegetables is to first brown the vegetables, and then essentially steam them until they are done.  Overall, I was not pleased with the outcome using that method.

Now, I have discovered braising vegetables on top of the stove. This method seems to not only be a time saver, but, the outcome wins the husband and children seal of approval.

In order to cook vegetables on top of the stove, they need to be cut into smaller and more uniform-sized pieces. Since I make a lot of vegetables, I thought I would try slicing them with my food processor and then cooking them. Success!

I went from 2.5 hours to roast beets in the oven to 40 minutes, from start to finish!

I may yet experiment with using a pressure cooker, which could be an even greater time saver. Stay tuned.

I also think the spices could be varied and yield different results that are equally tasty.

Ingredients

Beets, washed and scrubbed

Salt, pepper to taste

Fresh garlic, crushed

1 lemon, zested and juiced

Optional: fresh chopped herbs

Instructions 

 Wash and scrub beets. Slice with food processor. Place beets in a spray oiled pan. Add salt and pepper to taste with a small amount of water. Cook until done. Add crushed garlic and adjust the seasoning. Pour lemon juice and lemon zest over beets while still warm. 

Here are a few pictures:

Sliced with the food processor.

 

Final outcome. The beets are seasoned to taste and most of the liquid is absorbed.

 

I am happy because I have maximum taste with minimal time. 

Everyone else is happy because they taste as good as roasted. 

Plus, this is even small kitchen approved. A win-win overall!

We are all happy!

Enjoy!

Roasted Beets Without Foil

Roasted Beets Without Tin Foil

Prior to starting this blog, one of my favorite time savers was cooking in aluminum foil pans or lining a pan with tin foil for an easy clean up.  

Since starting this blog, I have been introduced to cooking with glass. Now I line the pan with parchment paper instead of foil. 

I am happy to say, the clean-up is not too difficult, and I have the pleasure of feeling like I am cooking more healthfully.

 
In general, I always like to have food available in all food groups, for a well-rounded diet. 

For the vegetables, I usually steam the or bake them. However, roasted vegetables, while more time consuming, are the tastiest. The other advantage is that I can put them in the oven and attend to other tasks while they cook.

Beets are one of our staple vegetables. They are hardy and colorful. As the are so dense, I usually boil them. They also tend to take a long time to cook, even with a pressure cooker. More than once, using a pressure cooker has resulted in many scorched beets and burnt pots.

Together with carrots, beets were one of the first vegetables that Yaffa learned to eat. I am not sure if it is because they are sweet, but other than zucchini, Yaffa does not care for green vegetables. I have to sneak them into things.

So, I wanted to try roasting beets instead of boiling them. I thought that it would be more flavorful, and, no peeling is required. A potential time saver!

Raizel is my budding gourmet. When she went to visit my mother, she informed me that, “Nana roasts beets in the oven with tin foil.” 

However, I wanted to find a way to roast beets without tin foil.

I am happy to say, I think that I have developed an easy method for roasting beets without tin foil.

Ingredients:

Beets, scrubbed and washed well and cut into quarters, depending on the size.  

The beets can be peeled, but, part of the appeal of roasting beets is that they don’t need to be peeled.

Spray oil

Salt

Optional: other herbs such a pepper, cumin, garlic, as desired

Instructions:

Use a roasting pan with a lid. Line the pan with lightly spray oiled parchment paper inside. 

Place beets in pan and spray oil the beets. Lightly sprinkle salt and other spices on top.

Roast the beets in a 425*F oven, covered, for approximately 1 to 11/2 hours, or until soft. Next, continue roasting without the lid, until they reach the desired roasting.

Covering the beets in the beginning , cooks the beets more evenly, without burning the outside, and having the inside still hard. Essentially, the beets are steamed in the oven and then finished off with roasting.

Here are the pictures:
 
  

Everyone is eating more beets now that I am making them this way. 

“Try it, you might like it!”

Enjoy!

Lemon Cumin Beet Salad

This is another salad that I made for our potluck lunch 2 weeks ago.

Raizel is still in love with cumin, so I thought I would experiment with this.

Ingredients 

Beets, cooked and sliced

Onion, sliced thinly. 

Alternative: scallions, fresh mint or cilantro 

Dressing 

1/2 cup lemon juice

2 tablespoons oil

2 teaspoons paprika 

2 teaspoons cumin

Salt and pepper to taste. I think I added 1/2 teaspoon salt and 1/4 teaspoon pepper 

Instructions 

Place beets and onions in bowl. 

Whisk together lemon juice, oil, paprika, cumin, salt and pepper and pour over vegetables. Garnish as desired with fresh herbs.

Everyone loved it and there was barely any leftover.  A good sign.

  

Bon appetite!

Citrus-Ginger Beet Salad

This year, Sukkot fell closely after Shabbat. 

So, I wanted to serve festive and extra special food while still using up my leftovers from Shabbat. 

My mother gave me this recipe years ago.  With so many leftover beets, I felt inspired to try and make it for the first time.

I am happy to say that it was a hit!

Ingredients

Cooked beets

1 orange, zested and juiced

1 lemon, zested and juiced

1 inch fresh ginger, grated

1 tablespoon honey

1 tablespoon oil

Salt and pepper to taste.

Instructions

Zest or peel orange and lemon and squeeze the juice of both. Grate or mince fresh ginger root. Add honey, oil, salt and pepper. Blend together and pour over beets. 

  

Easy and elegant! Enjoy!