Felt much better today

[cornerofmadness]

I cooked Easter dinner. Gnocchi soup (a passing imitation of Olive Garden's), rotkraut (i.e. red cabbage & apples), roasted golden beets with balsemic-mustard vinegarette & goat cheese, carmelized ham steak with charred pineapple relish & candied peppers and for dessert raspberry-balsemic marinated strawberries with black pepper. There's even Tykvenitsa millet porridge for breakfast tomorrow in the crockpot (not pictured). When I cook, I really cook.



I also harvested my eggs out of their respective dyes. The blue is from boiling red cabbage (the aforementioned rotkraut). It's very easy to do. Boil cabbage, reserve for eating, decant necessary amount of blue water, add vinegar (I eyeball it) and toss in hardboiled eggs.

The tumeric was even easier. Take tumeric powder, water and vinegar. Mix. Add eggs. They came out a nice yellow. However, tumeric is a bit pricey to be wasting on this (A Hindu friend gave me a shit-ton when she moved so...)



Not really a good thing for kids though because this isn't as fun and splashy as making multicolored eggs and it takes about 12 hours to color. For some reason (I suspect drugs/alcohol/too much family time) evil_little_dog thought I might possess the patience to do galaxy eggs. After living with me for 3 years you'd think she'd know better. THey are super cool though.

And there was a link in the tumeric stuff that said tumeric is used throughout India as a face rejuvenator and is good for the skin. My brain goes hey, you have a lot of tumeric paste in this bowl because you over did it. Why let it go to waste? What my brain should have said was hey isn't this the shit they use to color yellow mustard that never comes out? So I slather my face. It felt cooling and good...and left my skin stained the color of mustard. I considered briefly just leaving it and calling in jaundiced tomorrow but instead jump into the shower with one of those exfoliating scrubs and removed a layer of skin. Did it help my skin be beautiful? No clue since yeah, exfoliation.

Kanda says the eggs are mine. You're too dumb to have them Easter-face





Balsamic Roasted Beet Salad
Recipe courtesy of Ina Garten
Yield: 6 servings

8 medium-size beets, tops removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
4 ounces baby arugula
1/3 cup roasted, salted Marcona almonds, toasted (note: I didn't use these because I don't like crunchy with my soft things)
4 ounces soft goat cheese, such as Montrachet, crumbled

Directions

Preheat the oven to 400 degrees.

Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.

Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you're cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.

Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, almonds, and goat cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.



2 tbsp butter or coconut oil
2 cloves garlic, minced
1/2 onion, diced
1 green apple, cored and coarsely chopped
1 medium-sized head red cabbage, shredded
1/4 tsp ground cloves
1/3 cup apple cider vinegar
1/4 cup white sugar
salt and pepper to taste (about 1/2 tsp each)

In a pot, warm the butter or oil on medium heat for a minute, then add the garlic. Sauté until aromatic, about 30 seconds, then add the diced onion. Sauté the onion until softened, about 5 minutes, then add the apple and sauté for another minute.

Add the shredded cabbage, cloves, apple cider vinegar, and sugar. Cover, reduce heat to low, and simmer until the cabbage is soft, about 30-40 minutes. If your pot isn’t big enough to hold all of the cabbage at once, fill it up as much as possible then cover and simmer; after 5 minutes, the cabbage will have cooked down and you can add more.
About halfway through cooking, toss the cabbage with some tongs to evenly distribute everything.


declutter day 340 item tossed-Two old glucose testing fluids why kept-For my glucometer why tossed-Never used, too old

Comments

[evil-little-dog.livejournal.com]

Your eggs are very cool. I should post pictures of mine.

Mmmm, FOOOD.

[cornerofmadness.livejournal.com]

You should.

good recipes. EASY recipes

[evil-little-dog.livejournal.com]

I posted both of the recipes I used as an edit.

[cornerofmadness.livejournal.com]

cool

[evil-little-dog.livejournal.com]

Also, I wish you'd gotten pictures of you with a yellow face. :D

[cornerofmadness.livejournal.com]

Nope no way

[evil-little-dog.livejournal.com]

YELLOW FACE, YELLOW FACE, YELLOW FACE.

[cornerofmadness.livejournal.com]

it was so bad, like the world's most racist halloween costume

[evil-little-dog.livejournal.com]

hahahahahahaah

[dragonydreams.livejournal.com]

Happy Easter! You've been very busy. The dinner looks wonderful, especially that soup.

The eggs came out pretty.

[cornerofmadness.livejournal.com]

I was. Thanks. THat soup is SO easy. cut up your usually aromatics (carrots/onions/garlic/celery), sautee them, add in two cans of chicken broth, one can of cream of onion, chicken pieces if you want them. Cook pre-packaged gnocchis in another pan and toss them in and kill the heat (gnocchis overcook easily)

[a2zmom.livejournal.com]

That holiday meal looks so tasty!

I also like your eggs. And I am laughing imaging you tumeric yellow. Not a good look.

[cornerofmadness.livejournal.com]

It was tasty and I don't even particularly like ham (I made it because it's traditional and lamb was out of sight)

It was SO bad. I should have taken a pic

thanks though

[sillymagpie.livejournal.com]

Yum! And "rotkraut" reads as if it's much tastier than its name!

[cornerofmadness.livejournal.com]

hahaha yes German such a...well let's just go with it tastes better than it sounds