We grilled today, mostly using up what we had at home. Foil wrapped potato chunks, zucchini, sausages, hamburger patties, and some chicken breast. Very good and low cost. It tasted extra good making do with what we had.
I did browse at the 4th of July event in town, but my largest purchase was some beets and zucchini at the adjacent farmer’s market. I looked at a lot of jewelry and passed. Not because of The Challenge; all of it was great but nothing knocked my socks off.
I did eat a little bit of fair food, but again being thrifty goes with eating less junk: I had one egg roll, and three of us shared one order of Indian Fry Bread with honey and butter.
So my expenditures equaled $2.20 for my share of groceries, and $3.50 for fair food (including for someone else), for a total of $5.70. I had taken $60 out of the ATM just in case I found great gifts for people or jewelry I loved. I anticipated spending more. Huh. Funny how I stay frugal even when expecting not to.
What Should I Do With the Beets?
July 5th, 2006 at 12:49 am
July 5th, 2006 at 03:09 am 1152068979
My kids love them, but they are messy...
July 5th, 2006 at 06:26 am 1152080792
July 5th, 2006 at 01:15 pm 1152105316
Beet Risotto with Greens, Goat Cheese, and Walnuts
2 teaspoons olive oil
1 cup chopped onion
1 cup Arborio rice
1 tablespoon minced peeled fresh ginger
2 teaspoons finely chopped fresh rosemary
1/2 cup dry white wine
3 cups finely chopped peeled beets
1/2 cup water
1/4 teaspoon fine sea salt
1 (14-1/2-ounce) can vegetable broth
6 cups finely sliced Swiss chard
1/2 cup (2 ounces) crumbled goat cheese
1/4 cup chopped walnuts, toasted
1. Heat oil in a Dutch oven over medium-high heat. Add onion; saute 3 minutes. Add rice, ginger, and rosemary; saute 1 minute. Add wine; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
2. Add beets, water, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until beets are tender, stirring occasionally.
3. Stir in chard; cook 5 minutes. Add cheese, stirring until blended. Sprinkle each serving with 1 tablespoon walnuts.
July 5th, 2006 at 02:49 pm 1152110997
July 5th, 2006 at 03:25 pm 1152113137
July 6th, 2006 at 01:09 am 1152148158
Luckily, I love the idea of plain with butter, the russian salad, and the oj glaze. MI, Lace, and Robex, I thank you.
The risotto sounds divine, but fancier than I normally cook. I too have rosemary in my yard, so I'd likely use walnuts, arborio rice, rosemary, and beets with stock for a quickie, or, save the recipe for guests/special occasion. But I love chard too, so the more I think about it, the more I want to "do" this recipe. Thanks, threebean, and thanks for tuning in.
July 6th, 2006 at 01:09 am 1152148158
Luckily, I love the idea of plain with butter, the russian salad, and the oj glaze. MI, Lace, and Robex, I thank you.
The risotto sounds divine, but fancier than I normally cook. I too have rosemary in my yard, so I'd likely use walnuts, arborio rice, rosemary, and beets with stock for a quickie, or, save the recipe for guests/special occasion. But I love chard too, so the more I think about it, the more I want to "do" this recipe. Thanks, threebean, and thanks for tuning in.