BSI – Beets!

This weeks secret ingredient kind of threw me for a loop.  The problem?  I don’t like beets!   But you know what?  This isn’t the first time I’ve used an ingredient I didn’t like!  Way back when, sweet potatoes were chosen.  I don’t like sweet potatoes, or so I thought!  I came up with Sweet Potato Pillows in a spicy red pepper cream sauce – and I loved it!

I have to give Tony full credit for the idea of this recipe – thanks Tony!

Biz’s Beet Hummus (printer friendly version here)

  • 2 medium beets
  • 2 tablespoons tahini sesame seed paste
  • 2 tablespoons lemon juice
  • zest of one lemon
  • 1 clove garlic
  • 1 tablespoon ground cumin
  • 1 15 oz. can garbanzo beans
  • 1 1/2 teaspoons crushed red pepper
  • salt and pepper to taste

Cook beets for 30 minutes on top of the stove until tender over low heat.   Cool, peel and put everything in a food processor and blend until smooth.  Refrigerate.  Serve with raw vegetables and crackers.

the beets are bleading!

After the first taste, I decided it needed a little heat – that’s when I added the crushed red pepper – perfect!

Can I tell you that I was nervous to try this??  But you know what?  Once you get past the color, the beets just give the hummus a slightly sweet taste – it’s delicious!  Even Tony tried it and liked it!!  The whole recipe comes in at 678 calories, 24 fat, 96 carbs, 25 fiber and 29 protein.  Caloriecount gives my recipe an A:  it is low in saturated fat, there is no cholesterol and it is high in fiber, iron, magnanese and phosphorus! 😀

Since I had leftover dough from last night’s spinach pizza, and I had seen Cory’s grilled caprese pizza, I knew I would be grilling pizza!  It’s weird, it’s the same dough as last night, but grilling pizza gives a whole new texture to the dough – almost light?  Hannah was my outdoor kitchen assistant!  One word of advice – this goes pretty quickly, so make sure you have all of your ingredients on hand.

I bake it naked, and then after the first flip, but my ingredients on and put the lid on until the cheese melts.  And using a coal grill, it is best to have direct and indirect heat, so put your coals to one side, otherwise your dough will burn before the cheese melts.

My beverage of choice last night?  64 calorie beer, which isn’t too bad – I just add a section of lime to it and that really helps!

My pizza is a deconstructed version of Cory’s, simply because I don’t like whole tomatoes – I seeded and diced up one roma tomato, had spinach, fresh basil and fresh mozzarella cheese.  But you know what makes this pizza?  The balsamic reduction.  Hands down brings this pizza to a whole other level!   Simply take 2/3 cup of balsamic vinegar and bring to a light boil, stir for about 5 minutes and remove from the eat.  It reduces down to almost a syrup like consistency.

my ingredients - I drizzled the vinegar on after it came off the grill

After my spinach pizza last night, this comes in as a very close second as my favorite pizza I’ve made! 😀

I had an awesome grocery shop yesterday too!  I spent:

On the menu? (remember, breakfast and lunch is just me!)

Breakfast:

  • breakfast pizza
  • huevos rancheros verdes
  • egg sammie
  • zucchini egg white hash
  • spicy oats with cheese and turkey bacon

Lunch:

  • scallop bisque with spinach salad
  • hot chile grilled cheese with grilled cream of tomato soup (come back tomorrow for that recipe!)
  • crisp tortilal with avocado, beans and cheese
  • pesto chicken sandwich with roasted red pepper
  • green chile tortilla pie from In Praise of Leftovers

Dinner:

  • Grilled Pork roast with cauliflower gratin
  • Grilled scallops, Parmesan zucchini and rosemary potatoes
  • Tacos de Barbacoa from foodpeople want
  • beef roast with mushroom gravy, mashed potatoes and green beans
  • lime and garlic spiced grilled cornish hens, roasted red potatoes and grilled broccoli

What are your plans today? I am meeting up with my Momma for lunch at Sweet Tomatoes and then hitting up Sam’s Club with her.  It looks like another beautiful day!!

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