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Thursday, October 21, 2010

Beets with Cloves and another dish called Braised Spinach

Beets with Cloves and Cinnamon

1 lbs small beets
salted water to cover
dash of cloves
dash of cinnamon
1/4 cup butter salt and pepper to taste

Wash and cut the stalks off the beets, keep on the skins. Drop into boiling salted water and cook until tender, 45 minutes to 1 hour.

When skins peel off easily they are done.

Peel and discoard skins. Place into a sauce pan and toss with the spices and butter over a low heat for about 2 minutes. Season with salt and pepper to taste.

Braised Spinach

2 lbs fresh spinach
salted water for parboiling
3 tablespoons chicken broth (or you can use the same amount of olive oil)
1/4 teaspoon salt
pinch of ginger and allspice
(if using chicken broth, and pinch of minced fresh parsley and fennel)

Parboil spinach in large pot with salted water for 4 minutes, drain, and press out extra water with your hands. Then chop. Place into a small sauce pan with broth (oil) and spices (herbs). over a very low heat, stir once then leave to cook for 15 minutes. (or place into a slow over for 20 minutes. )

You are lucky to get a post from me. Having some major computer issues. I get about 10 minutes of pc time before it freaks out. Have ran all the virus and malware programs, tried system restore and check disk. still having issues. sigh

Most of the recipes you will see for the wedding are traditional Samhain fare. Or Harvest festival items. And remember to write your love letters in beet juice. The object of your affection will find you irresistible then.

1 comment:

SkippyMom said...

I wonder if you can refrigerate the beets after cooking? My husband loves beets but will only eat them cold - and yours sound delish!

Good luck with the computer. And thanks for all the awesome recipes. YUM

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