root

Preserving a fall harvest is an experience like no other, and every home chef should try canning at least once.  Dad&#039;s Canned Pickled Beets is the perfect place to start, because their very easy to can. No fancy equipment needed for this one! They&#039;re sweet, vinegary, and fork-tender; these beets will keep you smiling all winter long!

Dad's Canned Pickled Beets

beets, (boiled until fork tender, cooled and skin removed (see notes))

white vinegar

water

sugar

Once the beets are boiled and cooled, follow the peeling and cutting directions in the notes section.

Next, prepare the brine by adding the vinegar, water, and sugar to a sauce pan.  Over medium heat, bring the mixture to a boil.  Stir occasionally to help dissolve the sugar.  Once boiling, reduce heat to simmer.

In the meantime, prepare the jars by following the instructions in the notes section.

Use a canning funnel to fill the jars with the prepared beets. A canning funnel will help to keep the rim of the jars clean which will help to guarantee a better seal.

Ladle in the brine, leaving at least 1/4-1/2 inch head space.  Remove the funnel and place a warmed, sterilized seal on the jar, followed by a ring.&nbsp; Tighten just until snug.&nbsp;&nbsp;

Using a jar lifter, place the filled jars back into the large pot of boiling water.&nbsp; See notes.&nbsp; Bring back to a boil.&nbsp; Once the water is boiling, start a timer for 20 minutes.

Using a jar lifter, carefully remove the jars and place on a kitchen towel where they will not be disturbed.  As the jars cool, you’ll hear a popping sound.  This is the hot liquid and air in the jar cooling down and contracting.  This will create an air-tight seal and will allow you to store your beets for future consumption.

For best results, I recommend allowing the jars to sit undisturbed for at least 12 hours.  With a damp cloth, wipe down the jars, re-tighten the lids, and store in a dark, cool place.  These jarred beets will last for 12-18 months.  Lastly, if you notice that a jar has not properly sealed, simply refrigerate that particular jar, and eat them within 5-7 days.

Aromatic flavours transform the ordinary parsnip into a delicious warming soup

Spicy roasted parsnip soup

olive oil

coriander seeds

tsp cumin seeds,

½ tsp ground turmeric

mustard seeds

onion,

garlic

parsnips, diced

plum tomatoes,

vegetable stock

lemon juice

In a bowl, mix together 2 tbsp olive oil and 1 tsp coriander seeds, 1 tsp cumin seeds, ½ tsp ground turmeric and ½ tsp mustard seeds.

Add 1 large onion, cut into 8 chunks, 2 garlic cloves, 675g parsnips, diced, and 2 quartered plum tomatoes and mix well.

Spread over a heavy baking sheet, then roast for 30 mins until tender.

Spoon into a food processor or liquidiser with 600ml vegetable stock and process until smooth.

Pour into a pan with the remaining  600ml vegetable stock, season, then heat until barely simmering.

Remove from the heat and stir in 1 tbsp lemon juice. Garnish with cumin seeds.

Quick & Easy: ein schnelles Abendessen. Mit Couscous gefüllte Peperoni, mit Rindshackbällchen im Ofen gebacken, sind ein schmackhaftes, einfaches Gericht. 

Gefüllte Peperoni mit Hackfleischbällchen

1,6 dl Gemüsebouillon

160 g Couscous Vollkorn

EL Olivenöl

150 g Ajvar mild (kalte Peperoni-Auberginen-Sauce)

g Blanc battu

Zweige Oregano

Kräutersalz

Hack-Ball Rinds-Hackfleischbällchen

rote Spitzpeperoni

Our Tofu Shirataki Noodles Stir-Fry Recipe made with chicken and veggies is a perfect low-carb meal you can have on the table in minutes. Those vegan low calorie miracle noodles that contain almost 0 carbs absorbs sauce of your choice and are a perfect replacement for any pasta recipe.

Tofu Shirataki Noodles Stir-Fry Recipe

0,5 kilograms Chicken (breast preferably)

Packet Shirataki pasta or noodles

Onion

kilogram Mushrooms

kilogram Asparagus

Tablespoon Coconut oil

Salt

Pepper

Prepare Ingredients for Shirataki Chicken

First of all, prepare all the ingredients for shirataki chicken noodles. Cut your chicken into small pieces and chop an onion. Slice your mushrooms and cut asparagus as well.

Coconut Oil and Onion

On the cooking pan, add coconut oil and let it melt. Add your chopped onion and let it caramelize.

Chicken, Salt, and Pepper

Once your onions are caramelized, add chicken pieces, salt, pepper, and cook the chicken until almost done.

Mushrooms

Once you see the chicken is done, add your sliced mushrooms and mix while still cooking.

Asparagus

Freshly cut asparagus added to the pan towards the end will ensure the asparagus is not overcooked.

Shirataki Noodles

Once your Shirataki noodles are thoroughly washed, you can add them directly into the dish as they will soak up all of the flavors from the chicken stir fry.

https://mediavine-res.cloudinary.com/video/upload/fgpttgy3euuz9oqkkja2.mp4

A mix of root vegetables make crispy rostis -perfect served alongside homemade baked beans. This low-kilojoule, vegan dish is great for breakfast, lunch or dinner.

Root veg rosti with homemade beans

For the beans

Oil spray

celery stick, finely chopped

carrot,

garlic cloves, finely chopped

¼ teaspoon ‘magic dust’ (see below) or dried chilli flakes/chilli powder

can chopped tomatoes

tomato ketchup

cornflour

can haricot beans, drained

For the rosti

potatoes,

butternut squash

carrots,

flour

thyme (or ¼tsp dried)

For the tempeh

smoked tempeh,

paprika

For the ‘magic dust’ See HFG tip)

mustard powder

Korean red pepper powder

chilli/chili powder

cayenne pepper

cumin

garlic powder

black pepper

1 Spray a large deep non-stick frying pan with oil. Add the celery and carrot and sauté over a low heat for a few min until softened and translucent. Add the garlic and cook for a further 2–3 min. Add the ‘magic dust’ or dried chilli, tomatoes, tomato ketchup and cornflour. Bring to the boil, then simmer for 20 min. Use a handheld blender to blitz the mixture in the pan, then add the beans and bring back to a simmer for a further 10–20 min until the beans are soft. Set aside.

2 Meanwhile, to make the rosti, put the grated potatoes, squash or pumpkin and carrots into a large bowl. Pour over 8 cups boiling water and stand for 10 min.

3 Spray a non-stick frying pan with oil and cook the onion for 15 min or until it turns sticky. Stir in the flour and cook for a further 2–3 min. Transfer the softened onion mixture into a large clean bowl.

4 Drain the grated vegetables, then, using your hands, squeeze out the excess water. Add the vegetables and thyme to the bowl with the onion mixture.

5 Put the tempeh (or ‘ham’ or ‘bacon’) in a bowl with the paprika and stir to coat well. Spray a small non-stick frying pan with oil and fry the tempeh, ‘ham’ or ‘bacon’ over a moderately high heat for 5–10 min until browned and crispy. Drain on kitchen paper and set aside.

6 Heat the oven to 120°C/fan 100°C/gas ½. Spray the same pan with oil and return to the heat. Scoop tablespoons of the mixture into the pan and flatten with a spatula. Fry in batches for 5–6 min on each side until golden. Put the cooked rosti on a baking sheet and keep warm in the low oven while frying the rest.

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Dad's Canned Pickled Beets

Spicy roasted parsnip soup

Gefüllte Peperoni mit Hackfleischbä...

Tofu Shirataki Noodles Stir-Fry Rec...

Root veg rosti with homemade beans

Top 5 root recipes from across the web

The most viewed root recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dad's Canned Pickled Beets

Spicy roasted parsnip soup

Gefüllte Peperoni mit Hackfleischbä...

Tofu Shirataki Noodles Stir-Fry Rec...

Root veg rosti with homemade beans

The most viewed root recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine