Amazing Beet Chips

January 17, 2013



How could Beet Chips be anything but amazing? Since I love everything about Beets I was over the moon when I stumbled cross this simple beet recipe.

To create thin, evenly sliced beets, use a mandoline slicer.

Beet Chips

Yield Serves 4

Ingredients

2 medium beets
1 teaspoon extra virgin olive oil

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.
2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

 

Pumpkin Pancakes with a Twist

October 5, 2012
Hurrah for Fall! We love to celebrate fall with all things Pumpkin. What better way than with Pumpkin Pancakes with a super secret ingredient that blends all the wonderful flavors of fall into a yummy pancake. 
These pancakes are always a hit at my house. Make a double batch and freeze the leftovers for easy preparation on another date.
 
Pumpkin Pancakes
Ingredients
serves 6
1 cup milk
1/2 cup Tazo Chai Natural Spiced Black Tea (super secret ingredient)
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/8 cup pumpkin seeds
Directions
1. In a medium bowl, mix together the milk, Tazo Chai,  pumpkin puree, egg, oil and vinegar, set aside. 
2. In a separate  bowl whisk together the flour, brown sugar, baking powder,  baking soda, pumpkin pie spice and salt. Stir the flour mixture into the pumpkin mixture until all ingredients are combined.. 
3. Lightly oil a frying pan over medium high heat. Pour the pumpkin  batter onto the pan, using approximately 1/4 cup for each pancake. Cook until bubbles form and burst on the pancakes then flip. Cook for another minute and remove from heat. Sprinkle with pumpkin seeds and serve warm. 


 
 
 

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