I’m Back! (Beets, Shiitakes, Tatsoi)

Sorry everyone.  Life got the best of me the past few weeks.  Luckily I’m taking back what’s mine, time and relaxation!  So this being said I have a new found desire to cook simply and nutritiously.  Not that I didn’t before, but even more so now.  Simplicity so I can continue to be inspired even after a long day of work.  My responsibilities keep growing eating up more of my time, not a bad thing, but I’m not interested in being consumed by work outside of my shifts.  I try to keep a nice separation of work and home, and when this line gets blurred I know it’s time for me to reevaluate and make a few changes.

But anyway here’s a nice simple veggie plate.  We were lazy and opted not to cook a grain, but instead munch on some Mr. Krispers, salt and pepper baked rice krisps.  They are the best rice crackers/chips out!  Trust me, go buy them.

Beets and Shiitakes and Tatsoi

BEETS

  • beet, peeled and chopped to desired size
  • s&p
  • white balsamic vinegar
  • water
  • olive oil
  1. Heat a nonstick saucepan over medium heat and add a splash of olive oil just to coat the pan.
  2. Add the beet and cook for 5 minutes.
  3. Add some water, I never measure but I probably used 1/4 cup.  Cover the saucepan and cook until the beets are tender.  Since I cut mine on the small side this took about 5-10 minutes.
  4. Once tender drain out the liquid and cook the beets uncovered a few more minutes.
  5. Season with s&p and a splash of white balsamic vinegar.
SHIITAKE MUSHROOMS
  1. Heat a skillet over high heat.
  2. Melt some butter and add the garlic.  Cook a few minutes.
  3. Add the mushrooms and mix.  Mushrooms cook best on high heat and fast.  The idea is to get a good sear over high heat to bring out the flavors.
  4. Once mushrooms are cooked through remove to a bowl and toss with a tablespoon or two of Bragg dressing.
TATSOI
  • head of tatsoi, bottom chopped off, washed, and fully dried
  • garlic, minced
  • butter
  1. Heat a skillet over medium heat and add a pat of butter.
  2. Sauté the garlic in the butter until soft and fragrant.
  3. Add the tatsoi leaves and cook until just wilted but still tender, about 5 minutes.

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