Pickled Beets

This recipe comes from an unexpected source, a lunch lady, at the elementary school.  When my kids were in elementary school, I had visited a neighboring school to learn about their farm to school lunch program and they served these beets.  I have been making them ever since with a few changes.

Pickled Beets
makes 2 jars, 1 quart each, doubles/triples easily

6 medium beets, diced, roasted with oil and salt, rosemary (optional)
1 cup white vinegar
1 cup water
1/2 cup sugar
1 1/2 teaspoons kosher salt

Put the beets in the jars.  Boil the remaining ingredients.  Pour over the beets. Keep them in the fridge for a minimum of 3 days before trying.  

They keep well in the fridge for winter but I haven't tried to can them for pantry storage.  It should work well with all the added sugar but who knows!

Veggie Chili with lentils

This was surprisingly really good.  I was looking for a way to use up our freezer surplus of green peppers and stumbled on a few recipes that were close enough, so I went for it.  Below is what I made with notes for next time.

2 cups diced bell pepper, diced, try it with 3 next time

1 cup onion, diced

1 medium carrot, diced

3 cloves garlic

olive oil

broth, veggie or chicken (bouillon and water is fine here)

4 cups of tomatoes (I used one bag of our frozen roasted toms)

salt and pepper

oregano

garlic powder

1 cup dry red lentils

In a a soup pot, medium heat, heat up a drizzle of oil and add onion and carrots, saute till softening and browning, adding garlic towards the end.  Add more oil as needed to prevent sticking.

Add spices and let saute a bit till fragrant.

Add remaining ingredients.  Use enough broth to cover everything by an inch.  Bring to boil, then cover and reduce to simmer for 20 mins, checking randomly to be sure there is enough liquid.

Check to see if lentils are soft, to add more liquid, and/or more salt/pepper.

Serve over rice with chili style toppings (cheddar, sour cream, scallions) and good bread.

Marinated Peppers

I didnt expect to like these so much.  I thought I would add them to a salad but I find myself eating them just as I have written below.  If you choose to use them in a salad then definitely add feta and maybe chick peas.

Marinated Peppers

makes a small dish worth

4 large peppers, preferably Italian shaped

1/2 cup balsamic vinegar

2 T olive oil

3 large cloves garlic, minced

salt and pepper, to taste

If you're using Italian peppers then slice them so they are rings, otherwise, slice them in strips.  Toss with remaining ingredients and let sit for at least an hour but longer is better.