Pink Garlic Dill Pickles for Dirty Dancing

Summer bounty is the perfecting time for early harvest pickles. Here is a super cute Pink Garlic Dill Pickles made with just an added touch of beet.

The Food N’ Flix pick this month was another major flashback from the past with Dirty Dancing.  The biggest food moment of the film is when Baby says to Johnny: “I carried a watermelon.” So not the first line you want to say to your heart throb. A watermelon recipe would have been the perfect choice … but my promiscuous twisted mind does not work that way. I went with a pickle reference and I came up with a pretty Pink Garlic Dill Pickles for your summer picnic table.

Pink Garlic Dill Pickles

Tasty reading ahead, KEEP GOING… →

Beet and Blue Grilled Cheese Bites

“You’re invited to a Thanksgiving dinner party. Please bring an appetizer for guests to have with a cocktail before dinner”. What a fun little theme for this month’s Creative Cooking Crew! How many holiday meals have you ruined because you stuffed your faces with too many appetizer before the actual diner? Come on don’t be shy put your hand up in the air. Even more so now because the family is finally getting more creative than the stand-by tuna ball, crudites and ham rolls. Well we have not served these in years already, thankfully. But I am sure my Beet and Blue Grilled Cheese Bites would be a welcomed change to the mix.


Tasty reading ahead, KEEP GOING… →

Seeing Green for St Patrick’s Day

Saint Patrick’s day is a religious Irish holiday but countries all over the world love to celebrate with parades, parties, lots of libations enjoyed while wearing your finest greens. Did you know the Lenten restrictions on eating and drinking alcohol are lifted for the day?

I just love a holiday that allows grown-up to behave like silly children. That can be interpreted in different ways on Saint-Patrisck’s Day. Have fun and be safe. And I also enjoy an event that invites us to consume foods that can be of an unusual and bright color. Here are a few fun green recipes you will find on Cheap Etnic Eatz.

Peach Monster Smoothie

Peach Monster Smoothie Tasty reading ahead, KEEP GOING… →

Greenslove Bloghop: Beet Greens Burger

I am really enjoying this new group with a different monthly theme called Love Blog Hop. You can post on the theme any time of the current month and link up your post to the list (see all the entries at the bottom). So far I have participated in the citruslove and the chocolatelove. This month the theme is greensslove, as in a recipe featuring any leafy veggies.

OK I know it is St-Patirck this month so green is in, but leafy veggies, it did not bowl me over with ideas. Finally I settled on a recipe I knew I would probably not like so much but the concept was very cool: a green burger patty. My inspiration recipe was from Makiko’s blog, Just Bento, with her Poppy seed encrusted green pea mini-burgers recipe.

Beet Greens Burger

I just recently bought beets with their greens for last month’s 5 star Makeover Beet challenge where I made Apples With Beet Hummus and Mint Yogurt Sauce. Granted the leaves were a tad wilted but who cares once they take a whirl in the food processor!

I served my patties with tomato slices in lieu of buns. I love the color contrast and it really keeps the dish veggie all the way.

The verdict? Best word to describe: Meh! They were actually better the next day after a quick warm up in the microwave. This would be great for hard core vegans if they find a way to substitute the egg.


March is #greenslove month!

Please join in on the #greenslove fun by linking up any leafy green recipe from the month of March 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #greenslove event! The twitter hashtag is #greenslove :).

Ξ Beet Greens Burger Ξ

  • 2 cups beet greens (or any greens)
  • 1 tbsp tahini
  • 1 egg
  • 1/4 cup rice flour (you can use wheat flour)
  • 1 tsp black olive paste, or about 2-3 black olives finely chopped
  • 1 tsp finely chopped fresh rosemary (1/3 tsp dry)
  • Salt and pepper

Put all the ingredients in a food processor or mixer and process until smooth. Adjust the amount of salt and pepper to taste. The mixture will be like pancake batter – but green.

Heat up a non-stick frying pan or griddle with a little olive oil on medium heat. Drop 1/4 cup of the mixture and spread the size of a burger patty. Cook on both sides for about 3-4 minutes each until are lightly browned.  Makes 4 patties.

Check out the following co-hosts for this months Love Blog Ho

ASTIG Vegan ~ Richgail ~  @astigvegan
Bon a croquer ~ Valerie ~ @Valouth
CafeTerraBlog ~ Terra ~ @CafeTerraBlog
Cheap Ethnic Eatz ~ Evelyne ~ @cethniceatz
Easily Good Eats ~ Three Cookies
Mis Pensamientos ~ Junia ~ @juniakk
Oh Cake ~ Jessica ~ @jesshose
Queen’s Notebook ~ Elizabeth ~ @Mango_Queen
Sprint 2 the Table ~ Laura ~ @Sprint2theTable


5 Star Makeover: Apples With Beet Hummus and Mint Yogurt Sauce

OK you caught me, I lied! In my last post I said the next thing I would publish would be the raclette dinner party but, oops, I did not realize it was 5 Star Makeover time. So here is my February entry with BEETS as the theme. Raclette coming up next post!

Beets are such an underused vegetable. I actually really like them but I never buy beets. A lot of people fear them. Because of the color? Because of the earthy taste the older ones may have? Actually a fresh beet is quite sweet. One type of beet, the sugar beet, is processed into refined sugar and the sugar produced represents 10% of the Canadian sugar market. For this challenge I really wanted to play up the sweet factor and make the deep red/purple color shine.

hosted by 5 Star Foodie & Lazaro Cooks!

Ξ Apples With Beet Hummus and Mint Yogurt Sauce Ξ

My creation was inspired by this staking recipe on a raw food recipes site…this is not a raw recipe though as the beets are cooked. My stack composition is with yellow apples, a Beet Hummus posted by Elise on Simply Recipes and a Mint Yogurt Sauce  recipe. I removed all savory elements from the original recipes and I added sweet flavors. I really enjoyed this unique dish and its refreshing taste. I just don’t know if I would serve it as appetizer or as a dessert???

Cooking Beets: cut off any tops, scrub the roots clean, and peel once they have been cooked and cooled. In my opinion boiling is the worst way and roasting is the best. To roast, wrap them in aluminum foil and put on a baking tray in the oven.  Cook them for 30-60 minutes on 400F, or until they can be easily pierced with a knife. Then there is the lazy way: place whole in a dish, pierce the skin and add 2 tablespoons of water. Cook on high for 9 to 12 minutes. Let rest for 5 minutes before cooling and peeling. Tip for hand stains: Clean any beet juice from your hands with a little lemon juice and soap.

Beet Hummus Recipe

  • 1/2 pound cooked beets, cubed
  • 2 tbsp tahini
  • 2 tbsp brow sugar
  • 1/3 tsp of ground cardamom
  • 2 tbsp lemon juice
  • dash of sea salt

Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired. Chill and store in the refrigerator. Makes 2 cups.

Mint Yogurt Sauce

  • 1/2 cup fresh mint
  • 1/4 cup fresh cilantro
  • 1/2 mango
  • 1/2 tbsp lime juice
  • 1/2 cup of plain yogurt
  • 1 tbsp honey
  • dash of sea salt

Make the mint yogurt sauce by blending the mint, cilantro, mango, lime juice, yogurt, honey and salt until smooth.

Mint Yogurt Sauce


Slice 2 yellow apples about 1/8 in and brush with lime juice. Begin with one slice of apple. Top with 2 teaspoons of beet hummus. Top with another slice of apple. Top that with 2 more teaspoons of beet hummus and then a third slice of apple. Place a generous spoonful of mint yogurt sauce on the plate for each stack. Place the stacks on top. Place a small spoonful of the mint yogurt sauce on top of the third apple. Garnish with chopped mint and serve. Makes 6 portions.

IIP Egg-travaganza

InternationalYes it is that time of the month for another EGG-cellent International Incident Party brought to us by Jeroxie and Tasty Trix (Happy Birthday Trix!) Now let’s get cracking with this month’s theme. Have you figured it out yet? If not well the yolk’s on you!

OK sorry that was bad humor. I feel like I have an egg on my face. OK OK I’ll stop before you get the hook and pull me off stage. This month’s theme is EGGS. Aw, eggs? Like could you pick anything more vague then eggs? One of the reasons I adore this monthly challenge is because we are given a theme and we can run with our imagination. Usually the theme is a bit more specific….like dumplings or scones. But I was left without an idea until last week when I finally came up with a concept. I decided to keep the recipe part very simple but work a more on an artistic presentation.

I present to you my egg-mused creation: A Plate of Beet and Chinese Tea Eggs

I had so much fun playing with the presentation and then taking MANY pictures of this dish. It was heartbreaking to start eating it. I did not expect the eggs to pack a lot of flavor. But I was wrong. I had a foodgasm eating these eggs. Both recipes really perfumed the flesh of the eggs beautifully without being over infused. I highly recommend these 2 recipes for presentation and flavor. Let’s take a look at the recipes…

You can use as many eggs as you like, make sure to increase the liquids for staining/flavoring. I used 6, 3 for each recipe. Hard boil all of your eggs before both recipes.

Chinese Tea Eggs by Steamy Kitchen, adapted

6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon peppercorn

1. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact.
2. Place the eggs and the remaining ingredients in a medium pot and fill with water to cover the eggs.
3. Bring the pot to a boil, turn off the heat and let the liquid cool on the stove.
4. Cover with lid and let eggs steep for a few hours to overnight.
5. Remove shell after you are done steeping.

Beet Stained Eggs by Evelin

3 eggs
1 boiled beet
1 small onion
200 ml beet juice (keep liquid from boiled beets)
30 ml balsamic vinegar
30 ml soft brown sugar
some basil leaves or dried basil

1. Prepare hard boiled eggs and shell them.
2. Cut the beet and onion into slices, place them into a bowl together with the eggs.
3. Bring the beet juice to a boil
4. Add the balsamic vinegar, sugar, basil and a pinch of salt. Reduce heat and simmer until sugar has dissolved.
5. Pour the marinade over the eggs and cover. Let the bowl stand in the fridge for three days.

The Beet Stained Eggs are best served sliced to see the egg yolk. The flesh will be stained the whole way through. These eggs had a sweet pickled taste and you can just taste the beet a bit. They are just lovely. A tip: The yoke will stain purple AFTER you cut the eggs so if you plan on doing this for a party cut your eggs just before serving.

I bought these plastic bikini shooter glasses months ago waiting for the right recipe to showcase them. Finally! Are they not too cute! Got them at the dollar store.

The Chinese Tea Eggs get stained in a web pattern where the cracks were. They also really give off an Asian soya sauce flavor, a delicate one. This is actually my favorite of the 2 recipes taste wise. This recipe is traditionally prepared during Chinese New Year and are a symbol of prosperity.

A tip on serving them without rolling: I served the Chinese Tea Eggs on a slice of cooked beet. I took out my apple corer and punched out a whole to sit my egg in. The  punched wholes were so cute why not use them in the presentation. I rested my basil and my Cape Gooseberries on them.

Oh and DO NOT throw away the cubed beet mix from the Beet Stained Eggs. Just drain off the liquid and serve the beets as a cold salad. Now where did I put my exfoliating gloves……my hands are stained too!