Spicy Carrots and Beets

I have been trying all summer and fall to get my beets to grow.  I planted them mid spring in hopes that I would have decent size beets to use in my fall recipes.  I watered them (well, my parents did most of the time because I kept forgetting about them), but that is beside the point...they got watered, except for the week of evacuation, but they survived.  Well, needless to say, 6 months later I ended up with some beets...the size of these said beets might be a joke...I pulled up one that was a whopping .5 inch diameter...another one fared a bit better and got to 1 inch in diameter.  Not the size I was hoping for, but still edible...not sure I am cut out to be a beet farmer.  I might just have to support my local farmer's market more.  I was still determined to use MY beets in this recipe, so the version I made was heavy on the carrots and onions and light on the beets (and a bit spicier than I had intended).  I am going to post the version I made and then I have provided the link for my inspiration at the bottom if you want the full fledged version.

Serves 2 with rice on the side

3 itty bitty beets boiled and sliced and diced
1 big carrot sliced
1 medium onion diced
1 t. oil for sauteing
1 t. garlic powder
2 green chilies diced
1 to 2 t. curry
1/4 t. chili powder
1/4 t. salt
1/3 C. coconut water + 2 T. powdered milk =my version of coconut milk

1. In a medium pan, heat the oil on medium.
2. Add the onions ad saute until translucent.
3. Add the garlic, curry, chili powder and salt, stir
4. Add the carrots, beets and green chilies.  Stir and cook until the carrots are tender to your liking.
5. Add the coconut water/milk concoction and stir.  
6. Serve over rice (brown rice is preferred if you remember to start cooking it right before you begin sauteing everything

Enjoy!!!!

Inspiration courtesy of:http://www.onetribegourmet.com/2012/02/spicy-beets-carrot-curry-in-coconut-milk/

Zucchini Fritters

Zucchini Fritters with Tzatziki

Serves 2, Yield=6

2 cups coarsely grated zucchini
1/2 cup coarsely grated potato
kosher salt
pinch of flour
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/4 cup diced white onion
1 tablespoon unsalted butter

Tzatziki:
1 cup Greek yogurt
2 T. finely diced red onion
1 T. chopped mint
kosher salt
squeeze of lemon juice

1. Place the grated zucchini and potato in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.

2. Meanwhile, make the tzatziki, if desired: Stir together yogurt, onion, mint, salt and lemon juice. Taste. Add more salt if necessary. Chill until ready to use.

3. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of flour to soak up leftover moisture.

4. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-potato mixture. Stir well.

5. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.

6. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible with tzatziki on the side.

Easy Oatmeal Banana Bars

Answer: School got in the way.  Question: Where I have been the last few months?  Have I still been eating?...yes.  Have I been cooking as much?...no  However, what I do cook now tends to be super quick, though I am usually starved by the time it is done that there are not pictures for proof that I made something. And, I usually don't measure what I put into each dish, so it makes it even harder to try to write a recipe for someone  :P

I did manage to make these easy oatmeal banana bars, and actually have a recipe for them (though I tend to not follow it now and just start dumping ingredients into a bowl).

What you will need: (serves 1-2)

1 very ripe banana

1/3 C. Milk of your choosing

2/3 C. Oats

1 egg 

1/4 t. vanilla

1/4 t. cinnamon

1/4 t. baking soda

3 T. raisins, dried fruit, coconut, chocolate chips and/or almonds (optional)

Preheat oven to 325 F.

Mix all ingredients in a bowl until thoroughly combined.

Pour into greased muffin pans or small baking pan.  I used a mini spring-form pan to get the round shape

Bake for 10-20 minutes or until toothpick inserted comes out clean. (Again, here is my lack of actually watching what I do, so just monitor your bars/muffins to make sure they don't burn).

Enjoy!