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Split decision
Jan. 22nd, 2012 06:49 pmEight loads of laundry and other assorted house chores later, tired Bry is tired. I'm taking a shower and going straight to bed as soon as the 49ers-Giants game is over (go Niners!).
Last week, I brought up the idea of trying new foods, or foods we didn't like as children but would be willing to try again as adults if they were prepared differently. Mom G was all for it, Dad G and hubby were more skeptical but game. I picked a recipe, and tonight we had kale (which no one has had before) with roasted beets (food I hated as a child prepared a different way) and bacon.
Mom G and I liked it (I like roasted beets, yay!). Bean didn't like the kale but ate the beets, but she's always liked beet pickles so I wasn't surprised. Hubby ate some and said it wasn't bad, but he wasn't exactly enthusiastic in his endorsement either. Dad G took one look and refused to even try it.
*sigh*
Mom G and I have a not-so-private joke that if our boys weren't around we'd have a much better, more varied diet instead of the usual meat and potatoes fare. Veggie-wise, hubby won't eat anything outside of peas, green beans, corn, carrots, and tomatoes. Dad G will eat those along with broccoli and cauliflower, but that's it. No vegetarian dishes, tofu is a four-letter word, and experimenting with food is looked upon with deep suspicion.
So the kale-and-beet dish was pretty much split down the middle, with the women for and the men against, and Bean divided between liking the beets and not liking the kale. Pfft, I may make it again anyway, and serve a more conventional veggie alongside.
Here's the recipe in question:
Kale with Roasted Beets and Bacon
2 beets
1 tablespoon olive oil
Salt and freshly ground pepper
6 slices thick-cut bacon
1 large bunch kale, washed, stemmed, and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar
Preheat the oven to 425 degrees F.
Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
In a large skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6-8 minutes.
Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Crumble and add the bacon, stir to combine and season with salt and pepper. Serve immediately.
Serves 4-6.
Last week, I brought up the idea of trying new foods, or foods we didn't like as children but would be willing to try again as adults if they were prepared differently. Mom G was all for it, Dad G and hubby were more skeptical but game. I picked a recipe, and tonight we had kale (which no one has had before) with roasted beets (food I hated as a child prepared a different way) and bacon.
Mom G and I liked it (I like roasted beets, yay!). Bean didn't like the kale but ate the beets, but she's always liked beet pickles so I wasn't surprised. Hubby ate some and said it wasn't bad, but he wasn't exactly enthusiastic in his endorsement either. Dad G took one look and refused to even try it.
*sigh*
Mom G and I have a not-so-private joke that if our boys weren't around we'd have a much better, more varied diet instead of the usual meat and potatoes fare. Veggie-wise, hubby won't eat anything outside of peas, green beans, corn, carrots, and tomatoes. Dad G will eat those along with broccoli and cauliflower, but that's it. No vegetarian dishes, tofu is a four-letter word, and experimenting with food is looked upon with deep suspicion.
So the kale-and-beet dish was pretty much split down the middle, with the women for and the men against, and Bean divided between liking the beets and not liking the kale. Pfft, I may make it again anyway, and serve a more conventional veggie alongside.
Here's the recipe in question:
Kale with Roasted Beets and Bacon
2 beets
1 tablespoon olive oil
Salt and freshly ground pepper
6 slices thick-cut bacon
1 large bunch kale, washed, stemmed, and cut into 1-inch pieces
1/3 cup low-sodium chicken stock
4 tablespoons apple cider vinegar
Preheat the oven to 425 degrees F.
Wash and trim the beets, removing both ends. Place them on a 12-inch square sheet of heavy-duty aluminum foil. Drizzle with the olive oil and season generously with salt and pepper. Seal up the foil packet and roast until the beets are fork-tender, about 1 hour.
In a large skillet over medium heat, cook the bacon until crisp. Transfer the bacon to a paper towel-lined plate. Increase the heat to high and add the kale, stirring to coat in the rendered bacon grease. Cover and cook for a few minutes, and then add the chicken stock and 2 tablespoons of the vinegar. Stir to combine, cover and allow to wilt for 6-8 minutes.
Peel and cut the beets into chunks and add them to the kale. Stir in the remaining 2 tablespoons vinegar. Crumble and add the bacon, stir to combine and season with salt and pepper. Serve immediately.
Serves 4-6.
