Beet Salad Recipe !

Okay, okay I can hear all the moans and groans! Beets? Yes beets! My Mother doesn't really like to cook. As a youngster beets were boiled and put on the table naked. This is probably why I learned to cook lol! But she has other talents! She can bring dead plants back to life, embroider beautifully and in her day was quite the seamstress. So if you like beets, or are willing to give them a try, here's a healthy, delicious and pretty salad you can make in minutes! I don't measure, otherwise it would take forever and I'd never put this recipe up!

Beets cut in slices about 1/4" thick.*
Red or white onion sliced very thin.
Chopped fresh italian parsley.
Extra virgin olive oil.
Balsamic or raspberry vinegar.
Herb-Ox powdered (salted) chicken broth or regular salt and pepper to taste. (The Herb-Ox gives it a nice depth of flavor. Don't add water, just use it as a seasoning!)



Put the beets in a bowl with the onions, parsley, salt and pepper. Drizzle with olive oil and mix well. Then sprinkle with your preferred vinegar and mix. Always do this last, as it is the olive oil that will help your ingredients to adhere to the beets. Serve in a bowl or place on a bed of greens. Quick & easy!

*Use canned (drained) or cooked fresh beets; preferably small ones. If they're small enough you can just quarter them and not cut them into slices. If you use large beets cut them in half before slicing.

Bok Choy Becomes Bok Ciao !

Last night I cooked bok choy for the first time. I don't cook Chinese food. I let my local Rice Shop do it for me. I cook Italian food so I Italianized bok choy and it was great! From here on in I will refer to it as bok ciao lol!

Heat some olive oil in a pan and add as much chopped garlic as you like (we like LOTS of it) and a medium sliced or chopped onion. Cook until limp or just starting to brown on the edges. Meanwhile chop up 3 small heads of bok ciao. Start at the white end and cup into 1/4" slices. Add this to the pan. After a couple of minutes add the green part of the bok ciao sliced into 1/2" ribbons.

Then mix in some Herb-Ox chicken broth, in POWDER form, to taste (do not add water). I use this in many of my recipes instead of salt. It gives vegetables a nice, rich flavor in addition to the salt it provides (it is also available in a low-salt form). Add some Italian Seasoning (or any Italian seasonings of your choice) and black pepper. Mix all together and cook on a low to medium heat until the bok ciao is limp. About 5 minutes.

Bok ciao reminds me of escarole and makes a great side dish. It is delicious and a nice accompaniment to chicken or pork. Serves 3 to 4. Enjoy! Smoochies!

"Fare" Weather Cooking

I've gotten quite a response to my recipe post. Pretty soon we'll be cooking up a storm!
Smoochies!

MFR's Home Cooking

I've been in the kitchen since I'm about seven years old. I love to cook and I cook mostly Italian foods. I'm often asked for my recipes and my reluctance to share has been because I don't measure anything. So, if you have a bit of experience under your belt (alongside that little roll of fat lol) and you can wing it a bit and trust your judgment for taste, I've decided to post some recipes along the way...in my own inveterate style! Smoochies!