Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds
Kirsten's picture
Kirsten's picture
Kirsten

1 1/2 pound beets, with stems and greens attached
6 tablespoons water
2 tablespoons butter
2 tablespoons Dijon mustard
Salt and pepper, to taste

Kirsten's picture
Kirsten

oughly chop beet greens and transfer to a small bowl. Cut stems into 1-inch pieces and transfer to a large bowl. Peel and cut beets into 1-inch chunks then transfer to bowl with stems.

Bring water to a boil in a large skillet over medium high heat. Add beets and stems, cover and cook until somewhat tender, 5 to 7 minutes. Uncover, sprinkle greens over the top, cover and cook until beets, stems and greens are tender, adding more water if needed, about 5 minutes more. Remove from heat, toss with butter, Dijon, salt and pepper and serve hot, at room temperature or cold.

Nutritional Info:
PER SERVING:110 calories (40 from fat), 5g total fat, 3g saturated fat, 10mg cholesterol, 370mg sodium, 14g carbohydrate (4g dietary fiber, 9g sugar), 2g protein

Kirsten's picture
Kirsten's picture
Kirsten

1. In a wok or large pot, combine 1 cup of the coconut milk with the galangal, lemongrass, and lime leaves and bring to a boil. Add the chicken, fish sauce, and sugar, reduce the heat to medium, and simmer until the chicken is white and firm, about 4 minutes. Add the remaining coconut milk and heat to just below boiling, about 3 minutes.
2. Divide the lime juice and curry paste into individual serving bowls and ladle the soup over them. Garnish each bowl with the cilantro and crushed chile peppers. Serve immediately.

Read More http://www.epicurious.com/recipes/food/views/Cocon...

 
Share with Facebook