Warm Orange Beet Salad: 3 Ingredient Recipe #7

Today Jason told me something I've never heard anyone say to me before: Eat your vegetables.  This has never been said to me because there has never been a need.  As a kid, I was always opting for something green over normal kid stuff.  I was the only grandchild on both sides of my family and therefore was never in short supply of sweets to test this theory, either.

The biggest contributor was my father's dad.  Growing up we lived in the same building my grandparents owned.  I would come down from the upstairs apartment and there would inevitably be something waiting for me on the landing of my grandparents' level: a candy necklace, something of the "gummy" variety, or these super-sugary juice drinks that came in red plastic bottles shaped like robots.  The last was my favorite because once the bottles were empty, I would set them up as bowling pins in the hallway and use my stuffed Popple as a bowling ball (does anybody remember those??).

Most of these sweets weren't as eagerly anticipated as the robots, though, and I'd eat maybe one or two pieces and the rest would go into "the candy drawer": the entire top drawer of my dresser which was routinely raided by my visiting friends but I could've cared less.  The real love for me was a good spinach pie, or cabbage and potatoes from a fresh corned beef roast and even a Greek dish called horta vrasta which is nothing more than boiled greens dressed in olive oil and lemon juice.... most kids wouldn't talk to you for a week if you served them what I begged for nightly.

So you see why I was so shocked to hear myself being scolded for the one thing I have always done willingly, but having been a very busy week, my veggie quotient has been shockingly paltry compared to usual.  So tonight I up the ante with this little beauty.  Inspired by those very same horta vrasta combined with a dish Jason's mother makes, it's a hearty salad that works as a whole meal (and did for me tonight!).  It uses the green tops of the beets which are really tasty and NOT poisonous as I know some people think.  They're in the same family as chards and the greens taste very similar to Swiss chard.  I mixed up the cooking methods from boiling to sautéing for added texture/flavor.  The result is a really nice, balanced and health salad that made a perfect meal!

...So go eat your vegetables before you get in trouble, too!

3 Ingredients...


1 bunch of beets with green tops
1 orange, juiced and zested
1/2 a yellow onion, sliced

What to do with it...

• Remove greens from beets and wash everything thouroughly to remove grit and chop greens
  
• Place beets into a medium pot and cover with water
  
• Bring to gentle boil and cook until fork-tender (about 20 mins).  During this time you can cook the onions (see step 6)
  
• When beets are cooked, drain and allow to cool just enough to handle and slip the skins from them
  
• Slice the beets and set aside
  
• Add onions to a skillet with some butter and cook on medium with a little salt for 10 minutes, watching that they don't burn
  
• At end of 10 minutes, add orange juice to "deglaze" the pan and the remove orange/onion mixture to a medium bowl
  
• In the skillet from the onions, add more butter and saute your beet greens with salt and pepper until wilted but still crisp (about 4- 5 mins) then add to your bowl with onion/orange mixture
  
• Now saute your beets in the same way until they have a little golden crispness on each side (just 4 - 5 mins) and add to the bowl
  
• Top with orange zest and more salt and pepper to taste
  

Seven down, 3 to go!

Tuna Steak with Spaghetti Squash Pancakes: 3 Ingredient Recipe #6

Well, I'm over the hump on the 10 day challenge and I find myself contemplating a spaghetti squash.  It's been sitting in my kitchen for a good week, waiting to be made into something tasty.  I halved and baked the squash and then contemplated one of the halves.  I had been thinking of baking and then deep-frying the ribbony flesh into crisp golden tendrils, so I heated up some oil and set to adding the shredded squash to fry.  The result was far from what I expected: The strings clung together in masses that looked like brambly, oil soaked nests.  FAIL.

Very glad I had another half, I started again, this time deciding to try just a quick pan saute in olive oil, but keep the essence of the squash in tact.  It wasn't as pretty, but I had a tasty blend of textures: vegetal and crisp.  It looked like a nice bed to serve under... something.  I had a plan for that, too: tuna steaks with a roasted garlic/peppercorn crust.  They turned out as luscious as filet mignon, but with a balanced lightness that married well with the squash.  I hope you try this, it's surprisingly good.

For a refresher on the rules of my 10 day, 3 ingredient challenge, check out the first post.

3 Ingredients...

1. 2 tuna steaks
   
2. 1 spaghetti squash - cut in half and seeded
   
3. 8 cloves of garlic, roasted 

What to do with it all...

• Preheat oven to 375 degrees
  
• Place squash face up on middle rack of oven and roast for 45 mins or until fork tender - remove and allow to cool
  
• Once cool enough to handle, begin using a fork to pull flesh out in ribbon-like "spaghetti"
  
• Heat olive oil in a medium ovenproof saute pan on medium-high and add half of the squash "spaghetti"
  
• Saute on medium-high for a couple of minutes, shaping like a pancake, then flip and repeat
  
• Remove to a paper towel to drain and sprinkle w/salt and pepper
  
• Repeat process w/second half of squash and set aside
  
• Turn on your oven's broiler to high
  
• Mash roasted garlic with a fork and add a tablespoon of roughly cracked peppercorns and sea salt to taste
  
• Press the garlic/pepper paste to each of the tuna steaks on one side
  
• Heat your ovenproof saute pan again on medium-high heat with more olive oil
  
• Add steaks, naked side down and sear for a few moments, shaking to ensure it does not stick to bottom
  
• Remove from stove and place under broiler for 2 - 4 mins depending on your broiler - you want the steaks to be just barely cooked on the outside, very pink in the middle
  
• Place one squash pancake on each plate and slice tuna steaks into medallions and serve on top of pancakes
  

Six down, four to go!

Asian Potato Salad: 3 Ingredient Recipe #5

3 Ingredient Recipe: Scallion and Ginger Potato Salad

I love potato salad.  It's something I've made many times to bring to potlucks and I always found myself making the recipe more and more elaborate: ham and capers and artichokes.  Yes, they were tasty but at some point you can barely see the potatoes at all drowning under layers of smoked gouda and bacon.  

Here's a simple version of potato salad that uses both sauteed scallions and raw, bright citrusy ginger and nutty sesame oil.  I used a blend of Szechuan and black pepper corns, but just black pepper works nicely.

For a refresher on the rules of my 10 day, 3 ingredient challenge, check out the first post.



3 Ingredients....

• 3 cups quartered red potatoes (or other waxy potato)
  
• 1 bunch of scallions
  
• 1 nob of ginger

What to do with it...

1. Bring potatoes to a gentle boil and cook for approx. 20 mins, or until they can be pierced with a knife, but before skins start to loosen
   
2. Drain and place into large bowl to cool
   
3. While the potatoes cook, chop white & green portion of scallions finely, keeping separate
   
4. Heat a small saute pan with enough sesame oil to coat generously and add white portion scallions
   
5. Saute on medium-low until golden, about 11 mins
   
6. Add sauteed scallions and raw green scallions to potatoes
   
7. Grate in about a tablespoon of fresh ginger (a microplane grater works well for this)
   
8. Add salt and pepper to taste and more sesame oil if desired
   

Just 5 more days left!