Posted at 9:58 pm
Don’t you know what to do with beetroot? I do not. I love it, however I am struggling with ideas, how to prepare it or what to do with it. As we have now a “juicing” month, beetroot is great in juices and I have full fridge of it. I have just made juice combining beetroot, carrots, oranges and apples. Delicious! However, do not put too much of beetroot, it “burns” 🙂 It is known, that beetroot is one “those” great vegetables which helps with cardiovascular health and in my case – my hands are not cold anymore. So.. that’s one of ways, I like to “eat” beetroot, however other than that… I am struggling.
I love beetroot as a side when having risotto. That is something amazing for me, since I was kid 🙂 Not that long ago, Sophie from Foodzesty posted her beetroot salad which I am going to try and I am still looking for an inspiration. I have found the salad bellow and it does not sound bad at all as well. And… if you have any great ideas for recipes, anything is welcome!! ❤ I will appreciate it.
Vero & little Canito
Colorful Crave-Worthy Salad Have an aversion to beets? This is the salad that will make you crave them. Cooked beets lightly dressed with a tart citrus balsamic vinaigrette and topped with crumbled feta cheese and chopped cilantro. 23 more words
via Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette — Mexican Food Journal
Posted at 11:44 am
One pot dish again. I am simply huge fan of it. Easy, quick and possible to feed lot of hungry stomachs 🙂 This time, I have chosen really something simple… chicken rice casserole with baby spinach leaves and mushrooms which was done in 30 minutes.
What do you need:
4 chicken breasts
250 g mushrooms (according to your taste)
1 cup rice
1 small onion
4 garlic cloves
350 g baby spinach
vegetable broth or vegetable stock
1 cup lactose free cream
1 cup cheese (whichever you prefer, I have gone with Mozzarella)
salt and pepper
sweet paprika powder
Firstly, prepare everything and cut meat into smaller pieces. Afterwards, season them with sweet paprika powder, salt and pepper. If you fancy, add something spicy (chilli powder or salsa) :-). Chop mushrooms into smaller pieces together with onion. When ready, take a big pot and fry mushroom with onion together until golden and add crushed garlic cloves. Add baby spinach leaves and rice, stir it until is rice glassy. At the end, put chicken pieces, pour vegetable broth (or water with vegetable stock) and lactose free cream. Do not forget to stir in the cheese. When ready, put the pot into the preheat oven (180 – 200 degrees) and leave it there until done. And then… serve and enjoy quick and delicious dinner. You can serve with tomatoes, any type of salad or avocado aside 🙂
Vero & little Canito