Discolor Online

Weblog of the sweetest person you never want to piss off.


Nikchick Eats More Veggies

Met with a nutritionist today. Wow, was that RIGHT up my alley. It was great to have my gut instincts validated by a professional who gave thumbs up to my recent food choices and was able to laugh at my enthusiasm when I blurted out things like "I already have that in the fridge!" or "I have a great recipe for that!" in response to her suggestions. Her selections of rubber foods to demonstrate portion sizes for everything from peanut butter to pork chops were a hoot. Hooray for nutrition therapy, that's what I say.

Am continuing to move my diet back to including many more vegetables. Now, I'm a former vegetarian and I have a broad palate and no fear of veggies or soy but I've also got a weakness for meat and cheese. I am, after all, a Midwestern girl at heart and the daughter of a hunter to boot. Trying to be a vegetarian in my dad's house meant a lot of iceberg lettuce. Blech.

Three more recent recipes, simple but different enough, both from the Kathleen Daelemans book that I've referred to before.

Oven-Roasted Carrots and Parsnips

1 pound peeled carrots, cut into 1-inch chunks
1 pound peeled parsnips, cut into 1-inch chunks
1 Tbsp. extra-virgin olive oil
salt and pepper

Preheat oven to 400 degrees F.

Put vegetable chunks in a ziptop bag with the oil and shake to coat evenly. Pour vegetables onto a baking sheet in a single layer, salt and pepper to taste. Roast uncovered 25-35 minutes, stirring once halfway through, until vegetables are cooked through. My parsnips were softer than my carrots, so I would recommend judging doneness from the tenderness of the carrots first.

Fennel, Carrot, and Cranberry Salad

1/2 cup red wine vinegar
2 Tbsp honey
2 Tbsp olive oil
1 head fennel, cored and grated or finely julienned
2 carrots, peeled and grated or finely julienned
1/4 cup dried cranberries, cherries, or raisins
salt and pepper

In a small bowl, whisk together vinegar, honey and olive oil. Combine fennel, carrots, and cranberries in a medium bowl and toss with half the dressing. Refrigerate for at least four hours. Before serving, drain off any water given off by the fennel and re-dress with the remaining dressing. Season to taste, serve immediately. This salad was absolutely delicious and went great with a broiled herb-crusted tilapia fillet.
EDIT: That should be 1/4 cup dried cranberries, NOT 14 cups dried cranberries. Yikes!

Apple and Raw Beet Salad

1 tsp. grated ginger root
1 pound beets
1 large Granny Smith apple
3 Tbsp. sherry vinegar (I actually used 2 Tbsp raspberry vinegar and 1 Tbsp cider vinegar)
1/2 tsp. kosher salt
1/8 tsp. cracked black pepper
1 to 2 Tbsp extra-virgin olive oil

Grate fresh ginger directly into a medium bowl (definitely use a microplane grater for this if you have one! It also works to press the ginger through a heavy duty garlic press if you have that instead). Grate beets and apple with a large-sized grater (I used my food processor for this but you could use a box grater just as easily). Toss until ginger is evenly distributed. Add vinegar, salt, pepper, and olive oil to the bowl and toss to coat evenly. Adjust seasonings if desired. Serve immediately or chilled.

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