Dinner was pretty in pink!
What produces this gorgey color?
My new bestest pals, beets! I included them in my roasting bonanza the other day, and produced a ludicrously delicious and easy soup.
Pretty in Pink Beet Bisque
4 beets, wrapped in foil and roasted until tender (depends on size of beets, etc, but it’s awhile- 40 min?)
Then get ‘em in quarters or so and throw ‘em in a blender along with:
1/2 an onion, also wrapped in foil and roasted
and
1 and 1/4 cups of your choice of milk, plus salt and pepper to taste. That’s it! Makes 2 one cup servings (my second serving’s in the freezer)
I will say that I’m glad that I made this a few days ago, because letting it hang in my fridge for awhile let the flavors intensify and the texture become UNBELIEVABLY VELVETY.
A hard boiled egg makes a rawther lovely topping. So cool how the beet infuses everything with that luscious color.
I had the soup cold today due to ridiculously better weather- we had snow two days ago and today I was in a tshirt. Madness! However, I’m excited to try it hot, too!
The rest of dinner included one of these:
I had raspberries that were starting to MOLD! EEK! Crisis intervention was obviously necessary, in the form of muffins.
Use up the Raspberries Muffins (makes 2 muffins- yeah yeah I’m cooking for one)
1/4 c oats
2 T boiling water
1/4 c flour (I used all purpose- what I had)
1/2 t. baking powder
1/4 t baking soda
1/8 t salt
2 T yogurt (I used plain nonfat)
2 T milk
1/2 T oil
1 T sugar (I used turbinado)
1/8 t. orange zest
1 T almonds, rough chopped
approx 3 T fresh raspberries, halved
Pour hot water over oats. Stir, and let soften.
Combine dry ingredients (flour through salt). Combine wet ingredients (yogurt through sugar- sugar’s considered a wet ingredient because it dissolves). Make a well in dry, add wet. Stir in oatmeal, zest, almonds, and fruit. Bake at 350 for approximately 20 minutes.
Thoughts: not bad. Could’ve been sweeter. Should’ve increased or omitted almonds (couldn’t really taste ‘em).
I had my muffin with some crudités.
Ended up adding some PB to the carrots. I swear, finding the world of food blogs has SERIOUSLY expanded my views on peanut butter.
5 comments:
You know, I've never thought to make less muffins than what's in the pan. That IS an excellent way to use up fruit - I need to start doing that more often!
Oh, I didn't realize the borscht was this same post. hehe I wanted to comment on that too!!
My bf is polish and we have borscht at his parents' house for Xmas Eve dinner. He loves it, but I've never made it b/c I assumed it was super complicated and tedious! This is great, I'll surprise him with it! :)
Nifty meal for one. Did you pour water or fill the other muffin holes since you only had batter for 2 muffins?
I'd like to start making muffins but only need to make 2-4 at a time. This is a good inspiration. Your always full of good ideas!
beets AND raspberries!! I love it girl
Ooooh, I adore borscht... Your version sounds SO yummy... and I love how speedy the prep is!
Your muffins are so beautifully colorful! So clever, your idea of just making a couple of muffins to use up the raspberries!
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