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Posts tagged yum

23 notes

so how can I make brussels sprouts and...

73x5sunrises:

nickelflowers:

so how can I make brussels sprouts and beets taste great?

GIRL, both these things can be so tasty lemme at you

Brussels sprouts: 

Don’t overcook—put em in cold water & then take it off the heat when it STARTS to boil (I’ve been told this is called blanching and it’s how I cook all my veggies except the hardest ones). Toss w/ seasalt/pepper/lemon/olive oil. Also good if you stirfry them briefly in these things to brown them up a little! easier if they’re cut in half rather than whole.

BEETS OMG BEETS:

Make sure you buy little ones and not huge fuckin giant beets, they don’t taste as good. Boil until they’re like, half-cooked and then stick em in the oven (at like 400 maybe? similar to cooking squash) with some olive oil, salt, pepper, and baste with a mixture of soy sauce, balsamic vinegar, and brown sugar (or agave or maple syrup). Beets take a pretty long time to cook, which is why I suggest boiling them partway before roasting (which will be tastiest), and also cut them down into small chunks before roasting. Cuts the time waaaay down. 

I also like to roast beets alongside winter squash cubes because they’re tasty together. Kale tossed in a skillet for like 30 seconds (just enough to wilt it a little bit, but still have a crunch) with olive oil, lemon, and soy sauce is a good side/addition to this!

Raw beets are also really good diced and put in salads :) they’re sweet if you have good ones!

Really sounds like you know your beets. Like, yum.

Filed under vegetables food yum

95,523 notes

consulting-pervert:

twilights-blue:

sarrel:

Ingredients:

CINNAMON FILLING:
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
1/4 cup + 2 tablespoons packed light brown sugar
1/2 tablespoon ground cinnamon

CREAM CHEESE GLAZE:
4 tablespoons (1/2 stick) unsalted butter
2-ounces cream cheese, at room temperature
3/4 cup powdered sugar
1/2 teaspoon vanilla extract

PANCAKES:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1 tablespoon canola or vegetable oil

Directions:

Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).

Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.

Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).

Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.

OH MY GOD

(via lindentea)

Filed under yum food pancakes