br>Wash the small beet with the beet tops well in cold water
Wash the beet tops in cold, running water. Cut their length horizontally into bite sized pieces.
Melt the butter in a skillet. Add the olive oil to the pan and add the diced onion, sweet pepper, and garlic and cover. Cook on low to medium heat until tender, adding water as needed. Chop the mushrooms in a food processor and add them to the skillet and continue cooking. Add the chopped beet tops. Cover the pan. Cook until the beet tops are wilted.Stir as needed. Add salt and pepper to taste.
he beet tops and mix well.
Add the rice and toast for
Wash beet tops well and shake excess water
about 5 minutes.
Place beet tops and stems on a flat
Clean and wash turnip tops thoroughly (3 or 4 washes).<
Cut off beet greens from the beets but
Begin roughly chopping beet tops and parsley. Place beet tops in a blender with parsley
Combine everything except milk in large kettle.
Simmer slowly for 1 to 1 1/2 hours until vegetables are tender.
When done, add 1 can evaporated milk.
Add extra water if needed.
Beat tops, green onions and dill.
May be frozen when in season for winter use.
Rinse lambsquarters seeds in a fine-mesh strainer. Drain.
Combine rinsed seeds, water, pear, apple, beet tops and stems, honey, and ginger in a high-powered blender. Blend slowly until chunks are smaller. Increase speed to high and blend until smooth and creamy.
ce water bath.
Trim beet stems to 2 inches, but
Makes a large loaf.
FOR DOUGH use dough cycle - when
slice your beets paper thin on a mandolin.
Tarot root also can be done the same way.
you can also use a potato peeler to peel strips of parsnips or sweet potato.
Heat you vegetable oil to 350 deg.
For beet or tarot chips, fry in batches flipping during cooking.
For sweet potatoes and parsnips, drop shavings into hot oil and swirl carefully so they dont stick together.
Cook till crisp.
remove to a paper towel lined pan.
Season immediately with salt.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
ke corn tortillas - see my recipe for tortillas de maiz here.