Comments on: Shaky and Stirred http://notwithoutsalt.com/shaky-and-stirred/ Delicious Recipes and Food Photography by Ashley Rodriguez. Sun, 10 Jan 2021 22:38:10 +0000 hourly 1 By: “What’s for Dinner?” Two Templates for Stress-Free Meal Planning | The Health Sessions http://notwithoutsalt.com/shaky-and-stirred/#comment-113022 Thu, 06 Feb 2014 17:01:40 +0000 http://notwithoutsalt.com/?p=961#comment-113022 […] Go meatless at least once a week. Don’t limit yourself to funky looking meat substitutes from the supermarket, but experiment with legumes, sea vegetables, eggs, dairy, nuts and seeds. You could try a simple meal with ‘a grain, a green and a bean‘ or indulge yourself with a sumptuous beet risotto with goats cheese. […]

]]> By: Gourmet Creations http://notwithoutsalt.com/shaky-and-stirred/#comment-60875 Thu, 31 Oct 2013 00:21:33 +0000 http://notwithoutsalt.com/?p=961#comment-60875 AWESOME!

]]> By: a farmer in the dell http://notwithoutsalt.com/shaky-and-stirred/#comment-24801 Mon, 28 Jan 2013 23:24:41 +0000 http://notwithoutsalt.com/?p=961#comment-24801 I love mustard greens and I love beets. What a perfect marriage!

]]> By: almostveg http://notwithoutsalt.com/shaky-and-stirred/#comment-13747 Mon, 16 Apr 2012 19:54:42 +0000 http://notwithoutsalt.com/?p=961#comment-13747 What a great combination – beets and mustard greens. I usually combine beets with beet greens – will have to give this a try

]]> By: Ashley Rodriguez http://notwithoutsalt.com/shaky-and-stirred/#comment-1653 Tue, 28 Apr 2009 20:32:49 +0000 http://notwithoutsalt.com/?p=961#comment-1653 I love that! Thanks for commenting.

]]> By: Misty http://notwithoutsalt.com/shaky-and-stirred/#comment-1652 Tue, 28 Apr 2009 20:31:20 +0000 http://notwithoutsalt.com/?p=961#comment-1652 Thank you for this recipe! I made it the other night and am in love – the color was amazing, it tasted fresh and not too beet-y, and i topped it with a yogurt-dill sauce instead of the goat cheese.

Keep up the great work!

]]> By: Ashley Rodriguez http://notwithoutsalt.com/shaky-and-stirred/#comment-1584 Fri, 10 Apr 2009 18:55:53 +0000 http://notwithoutsalt.com/?p=961#comment-1584 Jennifer – oh man I’m sorry he wasn’t converted. I’m not sure if the type of beet matters but they do need to be cut fairly small. You could also par roast them before dicing then adding to the onions.
I too am on a mission to convert my husband. In his words beets “taste like dirt”.
It took 20-30 minutes before the beets were cooked for me – I would have liked them to be a little more tender but the rice was cooked at that point. I adjusted the size of the cut beet but I would ( I would suggest) par roasting as I feel roasting brings out the best in beets anyway.
I hope that helps. Sorry it didn’t work out.

]]> By: Jennifer http://notwithoutsalt.com/shaky-and-stirred/#comment-1583 Fri, 10 Apr 2009 13:50:58 +0000 http://notwithoutsalt.com/?p=961#comment-1583 I was convinced that this would be the recipe that would change my beet-hating husband’s mind about this beautiful vegetable. Unfortunately, the beets never really softened, and I don’t think it came out the way it’s supposed to. I used the candy cane like beets, and wonder if maybe that was where I went wrong. Does the type of beet matter?

]]> By: Ashley Rodriguez http://notwithoutsalt.com/shaky-and-stirred/#comment-1560 Tue, 07 Apr 2009 20:59:35 +0000 http://notwithoutsalt.com/?p=961#comment-1560 Thanks for all the lovely comments. They are always so appreciated and encouraging.
Tea – small world. It was Seis. Do you have any idea what he is up to these days?

]]> By: Tea http://notwithoutsalt.com/shaky-and-stirred/#comment-1551 Tue, 07 Apr 2009 03:00:35 +0000 http://notwithoutsalt.com/?p=961#comment-1551 Loved hearing about your story, fascinating! It seems that people who are creative in one field (art), not infrequently jump to other creative fields—and they take their skills and eye with them. I used to write about art/artists, now I write about artisan food producers. The passion is the same, I think.

Was that former Puck sous Seis, by any chance?

]]> By: Anna-Marie http://notwithoutsalt.com/shaky-and-stirred/#comment-1549 Mon, 06 Apr 2009 09:55:13 +0000 http://notwithoutsalt.com/?p=961#comment-1549 I love the sound of this! Beetroot is a fantastic ingredient to use and super healthy, but I’m never quite sure what to do with it. I’ll definitely try this one out.

]]> By: Jen http://notwithoutsalt.com/shaky-and-stirred/#comment-1542 Fri, 03 Apr 2009 15:20:55 +0000 http://notwithoutsalt.com/?p=961#comment-1542 I admire your baking prowess as that’s what has me shaking in my oven mitt in the kitchen. Thanks for sharing your background as well as this vibrant dish!

]]> By: MG http://notwithoutsalt.com/shaky-and-stirred/#comment-1539 Fri, 03 Apr 2009 01:28:30 +0000 http://notwithoutsalt.com/?p=961#comment-1539 From dirty carrots to bloody risotto…I love it! Wondering what’s next??

]]> By: Lara http://notwithoutsalt.com/shaky-and-stirred/#comment-1537 Thu, 02 Apr 2009 15:56:58 +0000 http://notwithoutsalt.com/?p=961#comment-1537 Oh I love a good risotto. I made our basic version last night with the addition of wild garlic from the back yard. YUM.

]]> By: StuffCooksWant http://notwithoutsalt.com/shaky-and-stirred/#comment-1536 Thu, 02 Apr 2009 13:40:00 +0000 http://notwithoutsalt.com/?p=961#comment-1536 Beautiful!

]]> By: MsGourmet http://notwithoutsalt.com/shaky-and-stirred/#comment-1534 Thu, 02 Apr 2009 06:05:32 +0000 http://notwithoutsalt.com/?p=961#comment-1534 this looks extraordinary!

]]> By: Elyse http://notwithoutsalt.com/shaky-and-stirred/#comment-1533 Thu, 02 Apr 2009 05:22:48 +0000 http://notwithoutsalt.com/?p=961#comment-1533 This risotto sounds great! I just adored reading this post. It’s so wonderful to read about your story. You should be confident in all of your endeavors; you’re obviously SUPER talented!

]]> By: I’m on a roll « Artisan Sweets http://notwithoutsalt.com/shaky-and-stirred/#comment-1532 Thu, 02 Apr 2009 05:22:29 +0000 http://notwithoutsalt.com/?p=961#comment-1532 […] snazzy new post is up at NotWithoutSalt.com […]

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