I can hardly believe it, but today is the HH and my thirteenth anniversary! And to think they said it would never last! Of course, when we met, we were just love-struck kids a one-night stand riding the subway two jaded divorcés who thought they’d never again find love.
And yet, here we are. And get a load of our conversation earlier this morning:
Ricki and the HH marvel at 13 years together (which is about 11 more years than Ellen and Portia). The HH gets ready to shave for work while Ricki brushes her teeth.
HH: You know, I had to buy this new razor yesterday. I had a two-blader, and now they only come with three blades or more.
Ricki [mouth full of confiscated toothpaste suds]: Rrrbrrry?
HH: Yes, really. I think I had that razor longer than we’ve been together.
Ricki [rinsing mouth]: That would be more than thirteen years. Wow.
HH: Yeah. Hey–that means that all of the cells in our bodies have already been replaced since we got together! So we’re not even the same two people we were when we first met.
Ricki: You’re such a romantic.
Okay, I suppose there is something a little bit special about walking around with a cellular makeup that developed entirely while I’ve been living with the HH (and the same for him). And if cells renew themselves every seven years in dogs, too, that means Elsie really is “our” dog now (though Chaser still has a ways to go).
“Mum, that is ageism, don’t you think? I mean, it’s not my fault I’m only three years old tomorrow. And what’s up with an April 7th birthday, anyway? It’s always overshadowed by your darn anniversary.”
Well, if red is the color of passion, then perhaps these beet burgers can inject an extra shot of romance into our relationship on this special day. Not only that, they’re also the perfect recipe to introduce a new blog event hosted by Kim of Affairs of Living and me–the Sweet or Savory (SOS) Kitchen Challenge!
Following a special diet–whether because of allergies or other conditions–can sometimes feel like an insurmountable challenge. As two people who’ve both been following a special diet for some time, Kim and I understand how important it is to find delicious, appealing recipes to keep you motivated and committed when you’ve cut out certain ingredients from your diet, whether because of allergies or other conditions.
That’s why we’ve teamed up to offer the SOS Kitchen Challenge blog event! The SOS Kitchen Challenge invites you to create delicious dishes based on one key ingredient each time. You can choose either sweet or savory dishes (or both) for the event. At the end of the month, Kim and I will gather all the submissions and post them in a roundup on both our blogs—so your recipe will get double the exposure! The resulting roundup will offer a single stop where health-conscious readers can find a collection of yummy dishes to try.
Help us showcase how tantalizing and delectable healthy foods can be!
For our first challenge, our star ingredient is. . . . BEETS!
You may have noticed how much I adore beets, from salads to faux pepperoni and even a dessert. A much-loved vegetable in both our kitchens, beets are a star in the veggie universe as well: besides tasting great, they’re packed with minerals like manganese, potassium, magnesium and iron, are a great source of the B Vitamin folate, and actually help boost liver function. They contain cancer-fighting antioxidants, help prevent heart disease and reduce inflammation in the body. They’re a great source of fiber and can promote regularity. And they might just introduce a little extra passion to your mealtime.
To participate in the challenge, simply cook up a recipe using beets (beetroots, beet greens, yellow beets, red beets, or any kind of beet you like); the beets can be raw or cooked in either a sweet or savory recipe. There are loads of possibilities—salads, soups, main dishes, baked goods, even a beet-and-bean chili or a mousse!
Then, post the recipe to your blog. Of course, you can still participate even if you don’t have a blog! (For full guidelines and how to participate, see the main SOS Kitchen Challenge page). Be sure to mention the event on your post and link to this SOS page. Also, feel free to use the SOS logo in your post to help promote the event, though this is not required. Deadline is April 20th–after which we’ll both be posting the roundup on our blogs. Full details here. You can also find all the information on Kim’s SOS page.
We look forward to sharing yummy beet-based recipes with you! To start us off, I thought I’d submit this savory, yet slightly sweet, beet burger.
I got the idea for these burgers when Kim mentioned “beetloaf” one day on twitter. I do enjoy savory loaves (such as nutroasts), but wanted something that would cook up a bit faster and perhaps go well in a sandwich (since I seem to be on a sandwich kick these days). After a couple of false starts (I guess there is such a thing as “too much beet”), I came up with this version: browned and barely crispy on the outside, still moist on the inside, with a naturally smoky flavor and sweet undertones. These patties make a great main dish served alongside your favorite vegetable or even a creamy pasta.
To see my co-host, Kim’s, recipe using beets this month, check the recipe for Caramelized Onion, Beet and Rhubarb Compote on her blog!
I imagined a burger that tasted hearty without being too heavy or too earthy because of the beets. The pairing of buckwheat and beets accomplishes this goal admirably; these are a mild burger, yet one that is–dare I say it–meaty enough to really satisfy.
1/2 cup (120 ml) buckwheat, dry
1-1/3 cups (320 ml) vegetable broth of stock
1-1/2 cups (235 g) brazil nuts (or use walnuts or pecans, or a mix)
1/2 cup (50 g) whole old-fashioned rolled oats (not instant or quick cook)
1/4 cup (30 g) finely ground flax seeds
5-1/2 ounces (150 g) cooked*, peeled beets (3-4 small beets)
1/2 medium red pepper, chopped
1/4 cup (60 ml) parsley, chopped
3/4 tsp (3.5 ml) fennel
1 tsp (5 ml) ground mustard
1/2 tsp (2.5 ml) fine sea salt
up to 1/2 cup (120 ml) additional vegetable broth or stock, as needed
Preheat oven to 350F (180C). Line a cookie sheet with parchment, or spray with nonstick spray.
In a small pot, bring the 1-1/3 cups (320 ml) vegetable stock to a boil; add the buckwheat, cover, lower heat and simmer for about 15 minutes, until all the liquid is absorbed. Remove the cover, fluff with a fork, and allow to cool.
In the bowl of a food processor, process the nuts, flax and oats to the texture of a coarse meal. Add the beets, pepper, parsley, fennel, mustard and salt and process until almost smooth, yet still grainy.
Using a large ice cream scoop or 1/3 cup (80 ml) measuring cup, scoop out the mixture and flatten to patties about 1/2 inch (1 cm) thick. Bake in preheated oven 25 minutes, then gently turn over and return to oven for another 15-25 minutes, until the burgers are crisp on the edges. Serve plain or in buns. These go well with avocado mayonnaise or fresh and spicy cilantro sauce (both of these condiments will create a cool red-and-green Christmas vibe with the burgers, too). Makes 8-10 burgers. May be frozen.
* I bake the beets because I prefer the flavor and find they are a bit dryer that way, so the burgers will hold together better. If you boil the beets instead, you might like to reduce the vegetable broth by 2-4 Tbsp (30-60 ml).
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Last Year at this Time: Dr. Ornish, You Stole My Heart: Seven Grain Dirty Rice and Beans
Two Years Ago: Lucky Comestible II (3): Quinoa Oatmeal Croquettes
© 2010 Diet, Dessert and Dogs