Crest Cottage Creations

Food, Family, and Fun in our little cottage…


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Fish Cake Salad

We try to eat seafood at least once each week.  It is usually a simple baked fish.  Sometimes it is a shrimp stir-fry or clams with macaroni.  I have been wanting to try something different, so this time I was aiming for fish burgers.  But I didn’t have burger buns… so…. I put it on a salad!
To make the burgers, I baked up a white, somewhat flaky fish.
When it was cooked, I broke it up and mixed it with bread crumbs, egg, celery, onions, and whatever herbs I had on hand. 
I shaped them into patties and fried them in coconut oil.
In the meantime, I boiled up some beets for the salad.  When they were cool, I sliced them up.
I stumbled upon some walnuts when I cleaned out the freezer, so I toasted them up.
The rest of the salad was arugula, cranberry-cinnamon goat cheese with balsamic vinegar and olive oil.  
When the fish cakes were crispy, I put them on the salad.  It was one of my best ideas yet!
This post was shared on Fight Back Friday!
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Tomato Bisque and Spinach-Beet Salad

John tried tomato bisque for the first time and LOVED it.  Of course, I knew I could make it easily at home, so I tried it.  
To start, I sauteed some lightly crushed garlic in butter.  
Then, I added in some sliced leeks and onions and let it cook until soft.
I sprinkled the mix with some fresh thyme, and it smelled so good!
Into the pot went 1 big can of whole peeled tomatoes, 2 cups of chicken broth, and some salt.  I let that cook for about 15 minutes.
I didn’t have any cream, aside from what was on the top of the milk, so I used rice to thicken the soup.  1/4 cup went into the pot with some balsamic vinegar and cooked until it was tender.
When it was all cooked up, I used my immersion blender to mix it.  Actually, John mixed it.  Thanks, John!
In a bowl with shaved cheese and a drizzle of balsamic vinegar?  It looked beautiful!
We ate it with a spinach-beet-goat cheese salad and cranberry dressing.  Yum!
This post was shared on Real Food Wednesday!


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Another Beet Salad

Are you sick of beet salad recipes yet?  We’re not!  After ages and ages of just roasting our beets, I HAD to change it up.  This salad consisted of:
Boiled Beets
 Sauteed Onions

Cheese and lettuce.  The dressing was just lemon juice, olive oil, and salt held together with a little bit of Dijon mustard. 

It’s so pretty!

This post was shared on Real Food Wednesday!


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Salmon, Spinach, and Beet Salad

This was one of the easiest and most delicious dinners I have made in a while.  Check this out!
First, I sliced up 3 golden beets and 3 regular beets.
Then, I arranged them on a making sheet and sprinkled them with olive oil and sea salt.
They went into the oven at 350* until they were lightly cooked.  
While the beets cooked, I cleaned up some baby spinach. 
The last prep step I had to do was chop up some spring onions for the salad dressing.
The spring onions were mixed with a 3:2 ratio of olive oil and rice wine vinegar and some sea salt.
When it was time for dinner, John cooked up some salmon and we assembled the salad.
 It was so delicious and easy, I could hardly believe it!!!

This post was shared on Simple Lives Thursday!


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Beet Kvass Update!

Happy Valentine’s Day!
Just a quick note today!  I opened the beet kvass!!! 
When we last saw our beet kvass, it was early January and it was salty beet juice on our cold, cold counter.  
I moved the beet kvass (along with the saurkraut) into our utility room, which houses the boiler and is a few degrees cooler.  BEST MOVE EVER.
I checked on the beets today and it looked promising.  The top of the mason jar was bulging out a little, which made me think it was a little bubbly!  When I opened it up, it was!
It tasted like salty beet soda!  Not perfect (John thought it was too salty), but definitely a step in the right direction!

This post was featured on Tuesday Twister at GNOWFGLINS and the Hearth and Soul Recipe Exchange!


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Beet Kvass

As I delve deeper into eating in a more traditional way, I am constantly exposed to new (to me) things.  It seems as if the universe reveals to me exactly what I am ready to learn just when I am ready to try it.  The newest thing I am ready to try?  
Fermenting.  Fermenting Beets, to be exact.  
I washed them, chopped them, and stuffed them into mason jars.  The jars had 1/8 cup of whey in each, along with a T of salt.  
I filled the jars up with water and waited. 
And waited.  So far?  Tastes like salty beet water.  There was a mold-looking thing on top, but I skimmed it off.  It has been about…. 3 weeks?  Our house is pretty cold (63 when we are home and awake, 53 at night and while we are at work) and it apparently takes a longer time to ferment at lower temperatures.