July 20, 2018

July 18, 2018

Beet pancakes


Sweet, earthy beets are used to add color, flavor, and sweetness to these pancakes made with whole wheat. Long-time readers and friends know I have a bit of a pancake obsession and I've shared quite a lot of pancake recipes over the years - in fact this is my third so far just this year. I keep thinking I'm going to run out of ideas, but it hasn't happened yet! I've been kinda into beets lately, especially after making this amazing beet lemonade, so I figured it was time to make some beet pancakes. As a mom of twin toddlers, I'm always sneaking vegetables into foods and pancakes are a really easy way to do it. The beets turn these pancakes a really lovely shade of pinkish and they taste delicious. The kids enjoyed them (as they do all pancakes) and my husband and I did as well. This recipe will serve about four people.


July 13, 2018

July 12, 2018

Candied watermelon rind


Candied watermelon rind is a fun treat and a terrific way to use some of your food scraps and turn them into something you'd want to eat! I saw this recipe over at Sew Historically and knew I had to give it a try. Watermelon rind is edible, though not especially tasty raw. My twins are watermelon monsters so I buy one every week in the summer, leaving us with A LOT of rinds to compost. In the past I've canned watermelon rind pickles, but these days I don't really get as much canning done as I used to, so I loved finding a new way to use the rinds. The process to candy the rind took about 4 days, but most of the time is completely hands-off. I scaled up the recipe to make more and I added some drying time in the direct sunlight. It's an imperfect process that you have to play by ear; a dehydrator may be helpful here and cut down on drying time, but mine turned out delicious! We've been eating them out of hand for a few days just as a little treat - they are almost like a fruit snack in a way (also somewhat reminiscent of a gummy worm! Sweet, a little tart, and a touch chewy.

July 9, 2018

Roasted balsamic radishes


Radishes roasted in olive oil, salt, pepper, and balsamic vinegar are a tasty way to change-up your radish eating routine! My in-laws had a whole bunch of radishes in their garden that needed eating. We took some the other day so I could finally make roasted radishes. These have been something I've wanted to make for a while now, but I never seem to have enough radishes at one time to make a decent sized batch. These radishes had a good amount of heat to them when eaten raw, but roasted mellows and changes the flavor. They reminded me of a roasted turnip that was extra juicy. The balsamic added a nice tang to the radishes and I topped them with a sprinkling of fresh parsley from the garden. We enjoyed eating them like this and will be having them on the menu again when we have an abundance of radishes. I feel like radishes are rarely used outside of eating a few out of hand or in a salad, so this is a fun way to try them in a new light. This dish will serve about 2-4 people as a side.