Quick meal ideas from Connie

Connie is an entrant in the 6-week challenge and sent me this email:

I don't like the creamy dressings so this fits the bill for me.I boil some red beets and save the juice.   Mix the juice with favorite vinegar and about a quarter cup of pure fruit juice.  I used apple-grape.   I have used pomegranate.   Pour that over the beets.  I add sliced onions, a few whole cloves, a verysmall clove of garlic tooI then add a bit of water to cover.  Pickled beets from my youth.  I love the juice so much that I use it for my salads.The other quicky is I put a package of frozen organic - no salt - veggies with a container of no salt organic veggie broth.  I added what spices I had on hand and other left over frig veggies. In about fifteen min we had a great dinner.  Sure beats not eating right when you are in a hurry.  Fast hot soup on a cold evening.  

This sounds interesting to me.   I will give it a try.  

beet sauce for veggies

Ingredients:

1 large beet or 2 medium

1/2 leek or onion

1 Tbsp blueberry vinegar

Steam the beet and leek/onion in a pressure cooker (for 2 minutes) or on a stovetop pan for 20 minutes. Note: steam with your other veggies if you are cooking them too. Blend the beet, leek/onion, liquid from steaming, and vinegar in a blender. It makes a very pretty red sauce! And it's good too.

greens, beans, and beet sauce

Ingredients:

a bunch of collard greens and/or kale or other leafy green vegetable

1-2 cups beans

1 medium to large beet

2 Tbsp sesame seeds

1/2 leek or onion

1 Tbsp blueberry vinegar

chop and steam the greens. I cook for 3 minutes in the pressure cooker, or 20 minutes on the stove (30 minutes for collards). Chop and steam the beet, and leek/onion. Combine the beet, leek/onion, seeds and vinegar in the food processor and blend until smooth. Combine everything in a big bowl. Yum. This was really good with red beans cooked in carrot juice. But it's probably good with these beans too.