Meshuga

Time and time again, I’ve tried to beat the odds - wear a shirt without getting something on it. My clothes typically have a one-to-two wear life span, dodging a variety of sticky, greasy or colorful messes. Whether I’m bibbed up or strapped into a face funnel, something ugly, loud and rude always rears its face on my clothes. I fear that one day, I’ll end up in a predicament like this GUY

Hundreds on dry cleaning bills and irritated friends, who swear they’ll never lend me a shirt again, has given me a complex when it comes to handling the worst kinds of staining foods. I see them in the grocery aisle, glance at them on the menu, but the knee jerking psycho semantic complex keeps me looking the other way. Beets are one of those foods. It’s purpley red flesh, once broken, can paint everything from your hands, clothes, walls, counters and dishes. It’s up there next two red wine and oily fish on the DANGER STAINING SCALE.

A couple days ago I was craving something fresh and colorful. I had received a bundle of beets from a farmers market and they’d been staring me down for a week. I couldn’t take it any longer. I stripped down, put on some blacks and covered the kitchen a la’ Dexter Morgan, preparing myself for the inevitable mess. I knew I could do it. Beets had been a popular fix for the past year and I’ve yet to see anyone with stained hands and clothes where it was prepared. It’s likely that these people aren’t prone to being a n’th degree klutz, but regardless, I was ready to conquer the beet and succeed, sans stain.

Tri-Color Beet Salad

| Ingredients |

Salad:

• Three large beets (I used two red and one golden)
• Package of tri-color heirloom baby tomatoes
• Bunch of Basil (cut into strips)
• Stalk of Green onion (chopped)

Dressing:

• 3 tbsp of olive oil
• 1 tbsp of agave nectar
• 1 clove of roasted garlic
• 1 tbsp of lemon juice
• Salt and Pepper to taste

| Preparation |

Preheat oven to 475ºF. Cut ends off of beets, drizzle with olive oil and wrap tightly in tin foil. Place in oven and cook for 45 minutes to an hour. Wrap clove of garlic and leave in for 20 minutes. Check with a fork to see if beets are soft, as some oven temperatures vary. Once beats are ready, take them out of oven and let cool. Then using gloves, Ziploc bag or paper towel rub the skins off of the beets. [You can also try peeling in cold water, then reserve the liquid to make a drink. YUM.]

Cut beets into cubes or quarters. Cut the heirloom tomatoes in half and combine both in bowel. Add chopped green onion and basil.

Mix dressing ingredients together and whisk. Adding salt and pepper to taste. Drizzle dressing on top of salad, mix then serve alone or with a crunchy warm baguette.

You know how Fresh gives their  bowls and salads personalities based off of the types of vegetables they put in it. Or perhaps they just get high and pick names out of hats. I guess we’ll never know.  Well, I’ve decided to give my Quinoa a name as well. While Fresh has got the Beach, Green Goddess and Power House - I’ve got, The Mighty. No real event or vegetable compelled me to this name , but I do feel pretty mighty after a few spoon fulls.

I don’t eat red meat. Haven’t for close to 16 years now, so I’m always looking for healthy alternatives to power up on my protein. Back in elementary school I used to microwave white bread with cheese. Those were the days when my body could take a beating from whatever I put in it. I quickly learned that wasn’t a real source of protein. And it wasn’t until several years later that I learned to distinguish what was good and clean vs. cacapoopoo for my insides. 

Like many of you, I’ve jumped onto the quinoa craze bandwagon. It’s absouletly genious. I call it my blank slate. In the begining of the week I will (or Lorne will) boil a huge pot of it, let it cool and put it in a big tuperware for a morning creation. Depending on my mood during the week, I’ll make different Quinoa salads based off of what I have in the fridge. After a bit of experimenting I’ve come up with, I’d say, one of  the best quinoa recipes ever. (humbleness at its best) Drum roll please…..”The Mighty Quinoa”. 

Recipe

2 cups of cooked quinoa

Half of a large red onion (chopped into small squares)

1 whole avocado (small cubes)

A bunch of colorful heirloom baby tomatoes (Halved)

Two small baked sweet potatoes (recipe below)

100 grams of Feta Cheese (chopped or crumbled)

1 bunch of mint (chopped)

1 bunch of coriander (chopped)

½ cup of good olive oil ( makes a huge difference)

1-2 tbsp of a good balsamic ( I use a 4 yr old crema di glaze)

Juice from half of a large lemon

Salt to taste ( I tend to go for 2-3 tsp)

Pepper to taste

 A touch of cayenne

Additions

The first time I made it I cute up some firm tofu into cubes. I didn’t really need this because the quinoa is already packed full of protein but I love different textures in my food.

The second time I made this I added shrimp to make it a more substantial dinner meal. For my shrimp I seasoned them in herb de provence, olive oil, salt and pepper. I pan seared them for 15 seconds on each side and removed from heat.

Sweet Potato Directions

Pre heat oven on broil. Cut potatoes into small cubes. Season with olive oil, salt and pepper and a touch of cayenne pepper to cover. Watch the potatoes very carefully. They burn if you don’t keep a steady eye. Let cool and combine with other quinoa ingredients after cooled. 

This might sound crazy, but I believe if someone has the exact same ingredients and makes the same dish as you, depending on the love and attention you give it, it will come out tasting a whole lot different. There’s something to cooking with heart and passion. I’ve witnessed the difference a million times. Don’t just shove everything in at once. Taste as you mix. Cook with passion and you’ll notice the difference immediatly. 

Have a forkful and enjoy!