So this is what is inspiring me today.
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| 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...   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.  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.  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) Shredded Carrot 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. Dressing: 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! |
