The past eight months or so have been about adapting. Adapting to a new way of living, a new way of eating and a new way of cooking. In culinary school the mantra was ” Everything needs salt and fat is flavor!” This is a first and foremost a low-fat, low fiber Gastroparesis recipe blog but it’s also a tool helping me to adapt to a day-to-day with a chronic condition. The following recipe for Honey Orange Beets is an adaptation of Roasted Beets with Sautéed Beet Greens and Honey Orange Vinaigrette from my pre-GP life.
Roasting beets makes them sweet and soft. They are a whole different species from canned beets. Roasting times depend on the size of the beets and if they are room temperature, cold from the refrigerator or any temperature in between. Basically all roasted veggies are done when they’re done. Honey and orange have an affinity for beet’s earthy flavor. As for the vinaigrette, I’ve always mixed it by taste-starting out small with a few teaspoons of each ingredient until it tasted right. Frozen orange juice concentrate is a great freezer staple. Anytime I want a blast of orange flavor I add a spoonful of orange juice concentrate straight from the freezer. A chef friend of mine actually cooks the concentrate down even further for some of her recipes.
The next recipe Peach and Poptart Crumble was an impromptu dessert idea that came to me while the oven was on. I’ve always believed that “butter makes it better” but unfortunately butter and low-fat don’t exactly go together. This crumble is warm and comforting without being overly sweet…and shamefully easy! I served it with a small garnish of fat free Rediwhip.
Honey Orange Roasted Beets
4 small beets, scrubbed and trimmed
extra virgin olive oil
frozen orange juice concentrate
salt and pepper to taste
Preheat oven to 450 degrees. Wrap each beet in parchment paper lined foil. Roast on a sheet pan approximately 40-45 minutes. Beets are done when a metal skewer can be inserted without any resistance. When beets are cool enough to handle rub off the skins with a paper towel. Dice or slice.
Make the vinaigrette by combining the remaining ingredients according to taste. Dress beets. Serve cold, warm or room temperature.
Peach and Poptart Crumble
1 15 ounce can sliced peaches in juice
2 low-fat brown sugar cinnamon Poptarts
1/4 teaspoon ground cinnamon
1/8 teaspoon (pinch) ground allspice
Preheat oven to 350 degrees. Arrange peach slices with juice in a small baking dish. Grind Poptarts, cinnamon and allspice in a mini food processor until they are the texture of oatmeal. Cover peaches with Poptart crumbs and bake until juices are bubbly – approximately 40 minutes.
Note: If you like your crumbles very sweet feel free to add some dark brown sugar to the crumble topping.