So this is what is inspiring me today.
|What will become of this can of beets? |
I don't know yet,
but that's the fun.
Let's go see.
So, I explored My Kitchen and Pantry.
I came across a few things.
I had some shredded carrot and chopped scallion left over from another meal.
I was surprised to find that I still had some Brussels Sprouts left from the garden.
I have some fresh Basil, if I don't use it up quick it will spoil.
At $4.99 per bag for fresh basil, it would be like throwing dollar bills into my trash can.
OOOh.. a can of Chick Peas might go well in this.
I discovered a bottle of Raspberry Vinegar way in the back of the top shelf where I keep my spices.
Its a little scary when I try to make something without a recipe.
I have made tons of variations from recipes but...
unless its those things that I have been making with my mother since I was a child...
(Notice the pinkie)
I don't explore as much as I wish I did.
Lately, I have been exploring more more.
This little tool has become my new friend.
I mean really... after all the cooking that I have done!
Do I need a class called cooking for dummies??
TASTE AS I GO!
If I like it, keep it. If I don't, change it!
So, I tasted as I went.
The Blue Cheese and the Garlic ended up back in the fridge... they didn't mix well.
Here is what I ended up with.
Along with some of my whole wheat bread toasted... this made a great lunch!
Beet Salad Recipe:
1 can whole Beets, sliced
1 can Chick Peas, drained and washed
Brussels Sprouts, steamed till tender and cooled (cut in half if large)
3 chopped Scallions
2 hands full of Craisins
10 large fresh Basil chopped
Toss all with some of the vinaigrette dressing below.
Sprinkle with toasted pumpkin seeds right before eating.
1/2 cup Extra Virgin Olive Oil
1/3 cup Raspberry Vinegar
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Sugar
1 tbsp Dijon Mustard
Yummy, Healthy, and it used up stuff I had on hand. PERFECT!