|Please pardon the display of food - I was hungry and ready to eat!|
Chicken and onions from the crock pot, roasted beets and kale chips.
Although the heat isn't as oppressive in Denver any more, I put the chicken in the crock pot anyway - mostly because it's so darn easy to make chicken this way. I picked a few onions from the garden and followed this recipe.
I roasted beets for the first time. It was a snap - other than having to be here to do it since they take over two hours in the oven. I started them before I took off for a play date with Benny and a friend. I turned off the oven and left them in there. Then I finished them when we got home.
Roasted Beets with Balsamic Vinegar Glaze
About 2 pounds of beets, washed thoroughly
1/2 cup of balsamic vinegar
2 tbsp. sugar
Cover a baking sheet with aluminum foil. Place the washed beets on the foil and cover. Cook at 400 degrees for an hour. After an hour, check the beets by poking them with a fork. When they are soft, let them cool for a few minutes and peel off the skin. Cut into small chunks.
Heat the balsamic vinegar and sugar in a saucepan until the sugar is dissolved. Pour over the beets.
Handful of kale, chopped into potato chip size pieces
Drizzle olive oil over the kale - but not too much. Lay kale out on a baking sheet and season to taste. Bake at 250 degrees for 25 minutes. For crispy kale, be sure to spread the kale out - otherwise it will be soggy.
Nate planted not one, not two, not even three, but FOUR kale plants this year. We've had kale chips a handful of times and we aren't making a dent. I need some new ideas for kale!
Fresh from the garden: beets, onion and kale.