My last recipe was published on the official Kamut site. Check it out!!!! http://www.kamut.com/en/recipe-detail.html?recipeId=240
I guess writing recipes on your blog sit really does help!
New goal: become more involved with the boulder food52 community, as I am one of their bloggers: only a q &a to date, but i am sure that I need to be more active on their community website. http://boulder.wholefoodsmarketcooking.com/blog/2776_qa_with_dana_villiers_front_end_team_member
So to post something new. I've been brainstorming watch out LONGMONT, CO I may just be moving something into the hood in the next year/ year and a half.
Since ultimately this is supposed to be about my cooking adventures let me post my favorite go to salad in the fall/winter time...
Oranges, Pomegranate Seeds, and quasi Pickled Beets. MMMMMMMMm
Alright to start:
3 Small beets, I usually do 2 golden and one red.
1 box baby spring mix.
Juice from 1/2 of one of the Oranges
Juice from 1 lemon
3 Tablespoons Olive Oil
1 Tablespoon Dijon or stone ground mustard
1 Tablespoon honey
1 Smashed clove of garlic
Salt and Pepper to Taste
1. Cut beets in half or however you prefer as long they are the same size and cut at least in half. Place into boiling water that just covers them. Add 5 tablespoons of vinegar and 3 tablespoons of sugar or honey. Boil for about 1/2 hour until cooked all the way through, then rinse with cold water until water rinses clear and beets are cool. Cut into small cubes that are just a little bit bigger then the pomegranate seeds.
2. Get the seeds out of the pomegranate. I usually cut the pomegranate into quarters then into a bowl of water I peel the skin off lightly rubbing the seeds and breaking the membrane to be able to get all the seeds out. (Water helps with getting all the seeds out without getting the spray of broken seeds all over your close and kitchen)
3. Peal and Cut Oranges into small pieces.
4. Assemble dressing by mixing all the ingredient together until the oil and juice is no longer separate.
5. Add lettuce to the beets, oranges, and pomegranates. Drizzle dressing to your liking on top, toss, and serve. I like to go light on the dressing because the juice from the oranges in the salad and sweetness from the pomegranates and beets is good enough to eat alone.