Tonight was one of those nights that Bryan went to spend time with the guys, so I got the house to myself. I ran by the grocery store after Girls on the Run and came home to finish errands for the week.
Last night we folded tons of clothes and I finally reorganized my closet and drawers and got rid of a ton of clothes that I wasn’t wearing. Tonight I finished the last two loads of laundry, folded everything and put them away.
After a nice hot bath, I started cooking. I did a batch cooking night. I mixed up a batch of dough, which I’ll bake tomorrow night. Then I started some 7 bean and barley soup! It’s a mix from the bulk section at EarthFare. Their instructions are to soak the beans and barley overnight. Then saute 2 small onions. Drain the bean mix, and add to the onions with 8 c. water and 2 tsp. salt. Bring to a boil, reduce heat and simmer for 2 hours. What I did differently: I added 3 Tbsp. of vegetable bouillon and eliminated the salt (since there’s salt in the bouillon). Can’t wait to taste that.
For dinner I had a Blueberry Greek Yogurt, 1 large beet and a glass of milk. If you’ve never cooked a raw beet, it’s not that hard. In fact, it was so easy, I doubt I’ll ever buy the canned beets again. Cut the ends of the beet off and peel it with a vegetable peeler, just like you would a potato. Caution: don’t wear something you love because it might turn red; I suggest an apron and a good cutting board. If you get it on your hands or counter, just clean it off as soon as possible to avoid staining. After peeling, I sliced it into thin rounds and sauteed it in 1 Tbsp. butter until tender and slightly brown on the edges. Sprinkle with salt and pepper and enjoy! It was SO yummy!
I had 2 other beets, so I looked up a recipe from AllRecipes.com (my favorite recipe website so far). I peeled and cubed the beets and sauteed them with 1 chopped onion and 4 garlic cloves. After sauteeing, I added 2 c. vegetable broth. Bring to a boil, then reduce and let simmer till beets are tender. Let cool slightly, then blend a few cups at a time until smooth. Top with a swirl of cream, Greek yogurt or sour cream.
Can’t wait to eat the beet soup! Beets will definitely be going in my garden next year.