Roasted Beets

Beets are very high in betanins, proven to reduce inflammation and growth of cancer cells. Sound healthy, huh? That's because they are. They're also quite expensive to buy at the grocery store during most times of the year. This time of year, Jacob's parents are harvesting beets and they start showing up in all the farmers markets for cheap.

While canned and pickled beets are good, I prefer roasted beets drizzled with some olive oil, a sprinkle of salt, and either fresh herbs or bleu cheese.

I start with fresh beets. Give them a nice wash, trim the stems, and wrap them each in a small piece of aluminum foil.

Toss them all in a baking pan, and roast in a hot oven.

Once they come out of the oven, I let them sit so the skins can soften. Once they sit for a while the skins will peel off easily using your hands. Hope you don't mind a pink tint to your finger for a day or so. If you do mind, wear gloves.

Once the beets are peeled, slice them as you please and add your desired seasonings! 

The seasoning of choice this time around was fresh basil. If we had bleu cheese, it would have gone on there as well.

Beets keep very well in the fridge and are just as good cold as they are warm. I often make a large batch and eat them over several days. 

Roasted Beets Recipe:

- 5 medium sized beets

- 2 tbsp olive oil

- 1 tsp salt

- 1/4 tsp cracked pepper

- fresh basil (optional)

- 2 tbsp crumbled bleu cheese (optional)

Directions:

- Wash beets, trim and discard or set the greens aside.

- Wrap each beet in a small piece of aluminum foil

- Place all beets in a baking dish

- Bake for 30-45 minutes at 400 degrees or until tender when you poke them with a fork.

- Take the beets out of the oven and let them cool for 20-30 minutes or until cool to the touch.

- Peel the skins off using your hands.

- Slice the beets, drizzle with olive oil, sprinkle with salt.

- Add fresh basil leaves and/or bleu cheese as desired.

Bathroom Renovation

I had already started a blog post about our latest house project: turning an old dresser into a vanity for our guest bathroom. Here are the pictures of Jacob working on it a couple weekends ago.

I had figured this would be one of those projects that lasts forever. We knew we wanted to tear out the old vanity and replace it, but we also needed to re-do the floors, get a new toilet, and put up bead board on the walls. We were excited about the project, but were in no huge rush.

While I was gone to Michigan over the 4th of July, Jacob told me he was working on a "small project" that had something to do with barn wood from the barn that sits on our property. I was excited, and figured he had made a frame mirror or something similar. Funny thing is, he didn't do anything with barn wood over the weekend. Instead, he ripped out the old vanity and floors in the bathroom, laid tile, put in a new toilet, installed bead board, and put in the new vanity. 

When I got home, Jacob was out of town but he had left the bathroom light on so I would be drawn to that part of the house first. Let's just say, I was shocked. It looks amazing. He had left a note on the vanity that said "Sorry I lied, I was not making anything out of barn wood".

We're still working on finishing touches, but I couldn't WAIT to share this with you all! I'll post more pictures once we get the rest of the drawers finished and put in. But for now, I leave you with the before and after pictures:

Before

After (very first sighting for me, with Jacob's note still on the vanity)

The pictures are not the highest of quality (iphone), but like I said - I was too excited not to share this with my readers right away! More to come very soon.

Pearled Barley Salad

Hello, long lost friends! I have been a little MIA lately with continued travels, crazy weeks at work, and not many meals at home. When we have been cooking at home it's been our usual quick staple meals: tofu and veggies, pizza and salad, beans and rice...

I'm currently in Muskegon, Michigan for my Grandma's 80th birthday celebration. Jacob wasn't able to come with me due to work responsibilities, so I made the 12 hour drive solo on Wednesday. I've been soaking up the sun at Lake Michigan, hanging out with family, and trying to get as much adorable niece time as possible. Here are a few iphone snapshots from my Michigan adventures...

Un-edited. 

4th of July watermelon.

Let me out!

Me and my cousin, Brianna at Lake Michigan.

Rice and beans bowl bake with toppings and fresh farmers market veggies. Recipe to come soon. 

Ok, back to the barley. This barley salad was a recent creation. I had cooked some pearled barley one night to go along side our tofu and veggies, and threw the extra in the fridge to use later on. I decided to make a cold salad out of it and it turned out great! This is such a simple recipe, and makes for a refreshing summer side dish for your next cookout. You could add or take away any veggies to cater to your own tastes.

I added green pepper, cucumber, fresh corn, and basil.

Dressing was simple: lemon juice, olive oil, salt.

I love the chewy texture that pearled barley has. The raw veggies compliment the texture of the barley nicely. Can't wait to make this dish again!

Pearled Barley Salad Recipe:

- 2 cups cooked pearled barley, cooled (cook according to package directions)

- 1/2 cucumber, diced

- 1/2 green pepper, diced

- 2 ears fresh corn, kernels sliced off the cob

- 4 to 5 larges basil leaves, chiffonade (ed)? What's the past tense of that word?

- 1 lemon, juiced

- 2 tbsp olive oil

- 1 tsp salt

Directions:

- Toss the barley, veggies, and basil in a medium sized bowl.

- Mix together the lemon juice, olive oil, and salt.

- Pour the dressing over the barley and vegetables, toss to combine.