Shocking Red Pasta – just in time for Halloween

Pink Pasta

I’ve been busy working on a post about my week in food.  By request, a few of you expressed interest in seeing the “normal, everyday” recipes we do around here, so every night since my Sweet Potato Pie post (below), I’ve been taking pics of some element of what we’ve eaten at most meals.  There’s a few keeper recipes in there, so stay tuned!

For today – RED pasta!  It looks almost gruesome.  I got the recipe from Clotilde’s amazing vegetarian cookbook, The French Market Cookbook.  She called it Shocking Pink Pasta, but mine was just not pink, it was straight-up RED.  I wasn’t a huge fan of the addition of the cumin (no offense to the original recipe – it’s not you, it’s me,)  so I swapped out dried thyme (in my head) and I think it would go great with the other flavors.  This is a good use of beets, once again.  I just love them.  This dish had great flavor, was a stretch for the imagination and was actually pretty fun – not exactly the most common words you’d use to describe a simple dinner that took 20 minutes to make, was healthy and included beets.  If I were you, I’d serve this for dinner on Halloween night.  Then you could sit back and eat a side of leftover candy and not feel too much remorse with your blood, I mean beet-stained hands 🙂  Bwahahaha…

Shocking Red Pasta
serves 4

2 cups beets, about 4 medium – peeled and cubed
1 cup light whipping cream
1 garlic clove
1 teaspoon kosher salt
1 teaspoon ground thyme
1 pound pasta
Freshly ground black pepper
1/2 cup chopped fresh flat-leaf parsley
2⁄3 cup almonds, toasted

In a food processor or blender, combine the beets, cream, garlic, salt, and thyme. Process until smooth.  Bring salted water to a boil in a large pot. Add the pasta and cook until it’s al dente. Drain, return the pasta to the pot, and fold in the sauce. Return to medium heat and cook until heated through, about 1 minute.  Divide among warm bowls, sprinkle with pepper, and top with the parsley and almonds. Serve immediately.


Beautiful Beets and Second Chances


This is a perfect Monday post because no one really reads my Monday posts so I can be as nerdy as I want.  Here it comes…

beets012 beets013 beets006

I took a lot of pictures of beets the other today.  They’re beautiful.  Why aren’t they more popular in this country?  A PINK food?  Come on! Kids should be all over these.  They stain worse than food coloring.  They roast up sweet and savory.  I think a lot of people in this country have been scarred by canned or pickled beets.  That’s the taste they have in their minds.  I can understand why that wouldn’t be the most appealing taste memory.  But think about this – what if someone decided a long time ago that the best way to eat a potato would be to brine it?  Everyone would say, “Eww, potatoes.”  THINK ABOUT THAT!  So, my determination is to try previously unappealing foods in different ways than they are known for.  Roasting is almost always the best way to cook a root vegetable.  It works with just about anything from asparagus to parsnips to turnips.  It’s good to give foods with a bad reputation a  second chance. You never know if you’re one recipe away from your new favorite food.

This post is really just for showing the pics I took of beets.  And if you are curious, peel them, chop them into cubes, coat them in olive oil, sprinkle with salt and pepper and roast them for 30 minutes at 400F until tender.  No brainer.

beets002 beets003 beets004 beets007 beets001 beets015
Ready for roasting

My family looking at me as if I’d gone crazy while I took pictures of beets for 30 minutes.