On Baby A's birthday, the c-section surgery went as planned. I walked into the OR around 9:30am and was pushed out around 2 hours later. W was instructed to wait outside while the team was getting me prepared for anesthesia. He then got invited to come in and sat next to me while the team worked on getting Baby A out of me 😂. W was a good DJ and Baby A was born while Taylor Swift's Shake It Off was being played. So...did I feel any pain during this life-changing surgery? No, I didn't. I had a spinal block. I never felt any type of pain during the surgery. Getting the anesthesia injected - however - was the most uncomfortable part of the surgery. There was a lot of pressure. I felt my back being pulled or pushed, or something. It just felt very uncomfortable, not painful, but very uncomfortable. It was also hard to try leaning toward the source of that uncomfortableness. Learning to relax while being uncomfortable was a very hard thing to do. But it was necessary. Once it...
This was my first attempt at roasting beetroots. I wrapped them up in tinfoil like I was baking potatoes and just baked them in the oven for an hour. It's that simple! Below are some tips and what I did to make Roasted Beets with Blood Oranges. I think it's a great alternative to a traditional plate of salad with leaves. Beets also are great if you want to load up extra fiber and folic acid!
這是我第一次烤甜菜. 我用鋁箔紙把甜菜莖包得像要烤馬鈴薯一樣, 然後讓他們在烤箱烤了1小時. 就這麼簡單! 以下是我的感想跟我怎麼做這道 烤甜菜莖左香橙. 個人覺得這很適合代替一般都是葉子的沙拉. 甜菜莖還可以幫助增加纖維跟葉酸的攝取!
Although this was my first time roasting beetroots, I really didn't find it complicated at all. Thanks to a link I saw on Pinterest that led me to Roasted Beets with Citrus by Love & Lemon, which gave me inspiration and motivation to make this.
雖然這是我第一次烤甜菜莖, 但真的不感到難. 也多虧有在Pinterest上看到Love & Lemons的連結 給了我靈感跟慾望來做這道.
Ingredients / 材料:
- 2 medium sized beets (兩顆中型洋菜莖)
- 1-2 blood oranges or any kind of citrus fruit (1-2顆香橙或任何品種橘子)
- Olive oil (橄欖油)
- Balsamic vinegar, optional (義大利黑醋, 可加可不加)
- Aluminum foil sheets (1 per beet, and 1 extra for added security) (鋁箔紙, 每顆洋菜莖需要一片, 另外還要多一片來預防有漏洞)
Instructions:
1. Preheat oven to 375 degrees. Wash beets, cut off the roots and leaves if they came still attached.
Tips: Save the leaves to make for other delicious & nutritious dishes like sautéed beet leaves or simply add leaves into your next stir fry, or even soup!
2. Pat dry beets then place 1 beet in the center of a tinfoil sheet. Drizzle with olive oil, add a couple drops of balsamic vinegar if desired. Carefully wrap up each beet with the tinfoil. Wrap it tight but be careful not to break the tinfoil as beet juice can leak from tiny holes and will turn everything pink 😉
Tips: seal upward and gently place it facing upward on a baking sheet. Place an extra sheet of foil on the baking sheet for added security to catch the juice if it does leak.
3. Bake at 375 degrees for 1 hour.
4. Unwrap, let cool, then peel the skin off
Tip: I found it easier to peel under running water in the kitchen sink (a tip shared by Love & Lemon, it works!). This way any juice that comes off also gets washed away in the sink and keeps the counters clean!
5. Cut beets into desired shape & size, add orange wedges (or any fruit, just cut into matching or similar shape & size). Mix them together, then serve! Can eat them as is, or drizzle some favorite salad dressing to add more seasoning.
步驟:
1. 烤箱預熱到375度. 清洗甜菜莖, 若你的甜菜莖還帶葉子跟根部的話把他們都切掉.
小提醒: 甜菜葉子可以洗好晾乾保存起來 之後做別的菜可以用. 像是嫩煎的方式 或加入到任何炒的菜裡, 也可以試試看加到湯裡面!
2. 用紙巾擦乾淨甜菜莖. 把甜菜莖放到一張鋁箔紙的中間, 淋上一些橄欖油跟義大利黑醋. 把甜菜莖用鋁箔紙包起來. 小心別把鋁箔紙弄破, 因為一點點的小洞都可以讓他的汁在烤的時候流出來送你個滿江紅😁
小提醒: 鋁箔紙可以往上捏著包起來 然後輕輕地放在烤盤上. 烤盤也可以事先也鋪上一層鋁箔紙來加層保護 假設不小心還是有小破洞的話烤盤上的那片可以接住那些流出來的汁液.
3. 放進烤箱 375度烤一小時
4. 打開鋁箔紙, 讓甜菜莖放涼, 然後剝皮
小提醒: 我發現在廚房洗手台那邊直接邊衝水邊撥皮最簡單 (就像Love & Lemon提到的, 真的很好用喔!). 這樣的話任何甜菜汁都直接被沖走 可以保持廚房檯面乾淨.
5. 把甜菜莖切成喜歡的形狀跟大小, 加入橘子片(或者任何其他的水果 切成跟甜菜莖類似的形狀大小就好了). 拌一下 就可以上桌了! 可以直接這樣吃, 或者淋上喜歡的沙拉醬增加風味.
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Isn't this easy? Hope you enjoy this!
是不是很簡單? 希望你喜歡!
💗CM
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