Borscht (Beet Soup)

Justin introduced me to Russian (or Ukrainian) beet soup, called Borscht.  It's become one of my favorite soups, especially when we have it with this molasses bread.  This is not a quick soup to make, as it involves a fair amount of chopping.  But both this recipe and the molasses bread recipe make enough for leftovers and the soup and bread freeze well, so it can make for quick meals later on.  

Borscht

Ingredients:

1 lb. pork stew meat (I buy this already cut into chunks)

14 cups cold water

1 tablespoon salt

2 large or 3 medium beets, washed, peeled, and cut into matchstick pieces

2 tablespoons olive oil

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons tomato paste

1 tablespoon butter

1 medium onion, finely diced

2 carrots, diced

2 cloves garlic, minced

2 large or 3 medium potatoes, peeled and cubed into bite-sized pieces

1/2 head of a small cabbage, finely sliced

2 bay leaves

1/4 teaspoon ground pepper

More salt, to taste

 Directions:

1. Wash meat in cold water, place in large soup pot with 14 cups cold water and 1 tablespoon salt.  Bring to a boil and remove foam as soon as it boils.  Reduce heat, partially cover and simmer 45 minutes to 1 hour, periodically skimming off any foam that rises to the top.  

2. Heat olive oil over medium heat in a large skillet.  Add beets and vinegar and saute for 5 minutes.  Add sugar and tomato paste and saute for another 5-7 minutes, stirring occasionally.  Remove mixture from pan.  

3. In the same pan, melt 1 tablespoon butter.  Saute onion in butter for 2 minutes, then add carrots.  Saute another 5 minutes, or until vegetables are softened, adding more oil if it seems too dry.  Add garlic and saute 1 more minute.  Remove from heat.

4. Once meat has been boiling at least 45 minutes, add potatoes and cook for 5 minutes.  Then add cabbage, sauteed beets, and onion and carrot mixture.  Cook another 10 minutes, until potatoes can easily be pierced with a fork.

5. Add bay leaves, pepper, and more salt to taste.  Remove from heat and cover.  Let rest 20 minutes for flavors to meld.  Serve with sour cream or plain Greek yogurt.

Source: adapted from natashaskitchen.com

No Bake Cookies

For the last few years I've thought of no-bake cookies as "kid" food.  But we've recently discovered how tasty they are for people of all ages!  I've experimented with adding roasted, salted nuts, and it changes the texture of the cookies a surprising amount (kind of dries them out).  Maybe adding nuts without salt might not dry them out as much.  

I'd like to experiment with reducing the sugar even more too.

No Bake Cookies

Yields 24 cookies

Ingredients:

1/2 cup salted butter

1 1/2 cups sugar

1/3 cup unsweetened cocoa powder

1/2 cup milk

1 teaspoon vanilla

2/3 cup creamy peanut butter

3 cups quick oats (don't use old fashioned)

Directions:

1. Line two baking sheets with parchment or silicone liners.

2. In a medium saucepan, combine butter, sugar, cocoa and milk.  Cook over medium heat, stirring frequently, until it reaches a full boil.

3. Boil 60 seconds without stirring.

4. Remove from heat and stir in vanilla and peanut butter.  Add oats; stir again.

5. Drop onto lined baking sheets and let set at least 30 minutes at room temperature or in the refrigerator.  (I like these best when they're cold from the fridge.)

Source: adapted slightly from cookingclassy.com

Vegetarian Chili

This vegetarian chili recipe was quick and simple to make and I didn't even miss the meat.  When I first make chili, I like to serve it like a soup (with toppings) with my favorite corn muffins on the side.  For leftovers, I often like to change things up and serve the chili over tater tots with cheese, avocado and plain greek yogurt (totchos!) or serve it over baked potatoes.

Vegetarian Chili

4-6 servings

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1/4 teaspoon salt

4 gloves garlic, minced

1-2 tablespoons chili powder (depending on your taste)

2 teaspoon ground cumin

1 1/2 teaspoons smoked paprika

1 teaspoon dried oregano

1 can (15 oz) petite diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 large can (29 oz) pinto beans (or two 15 oz cans), drained and rinsed

2 cups vegetable broth or water (can sub chicken broth if you don't need it strictly vegetarian)

1 bay leaf

Garnishes of your choice (cheddar cheese, avocado, plain Greek yogurt), tortilla chips

Directions:

1. In a large pot, heat the olive oil.  Add chopped onion, carrots, celery and salt.  Cook, stirring occasionally, until vegetables are tender (about 7-10 minutes).  

2. Add garlic, chili powder, cumin, paprika, and oregano.  Cook, stirring constantly, for 1 minute. 

3. Add diced tomatoes with it's juices, black beans, pinto beans, broth and bay leaf.  Stir to combine and bring to a simmer.  Maintain a gentle simmer for about 30 minutes, stirring occasionally.  Add additional salt to taste.  Remove bay leaf. Serve with desired toppings.

Source: adapted from cookieandkate.com

 

Ricotta Baked Spaghetti Squash

This was so tasty that I kept sneaking bites before calling my family for dinner.  And it doesn't dirty many dishes!  I made this with ground turkey, but I imagine cooked, shredded chicken would also be a good protein to use.  This is good served with roasted carrots (you can even do maple or honey roasted carrots).  The carrots can roast in the bottom of the oven while the ricotta/spinach mixture is cooking.  

Ricotta Baked Spaghetti Squash

Ingredients:

1 whole medium spaghetti squash

Olive oil

1/2 lb ground turkey (or 1 cooked, shredded chicken breast)

Garlic powder, if desired

1/2 cup part skim ricotta

3/4 cup jarred bruschetta (I got some at Trader Joe's, but marinara also would work)

2 frozen cubes of garlic (or 2 cloves, minced)

3 cups fresh or frozen chopped spinach

Kosher salt and pepper to taste

1 cup cottage cheese

Pinch of red pepper flakes

Juice from 1/2-1 whole lemon, to taste

Handful of fresh basil, chopped

1 cup shredded Monterrey Jack cheese (Mozzarella would probably work too)

Directions:

1. Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Remove seeds.  Line a baking sheet with foil.  Place cut side up on baking sheet.  Brush with a small amount of olive oil and season with salt and pepper.  

Roast 25-30 minutes, until it feels tender when poked with a fork.  Allow to cool until it can be handled.  Remove squash strands from shells and break up clumps into strands.

2. Meanwhile, brown ground turkey in a skillet, seasoning with salt, pepper, and garlic powder, if desired. (Or cook and shred chicken.)

2. Spray a 9x13 glass pan with cooking spray.  Pile the ricotta, bruschetta, and garlic in the middle of the pan.  Surround with chopped spinach.  Lightly spray with cooking spray and season with salt and pepper.  Bake for 15-20 minutes.

3. Remove from oven and turn oven off.  Stir ricotta mixture and spinach all together in pan.  Add in cooked ground turkey (or shredded chicken).  Add cottage cheese, red pepper flakes, fresh lemon juice, basil and spaghetti squash strands.  Stir to combine everything together.  

4. Spread mixture evenly in the pan.  Top with shredded cheese.  Turn oven broiler on high.  Place pan a few inches below heat coils and broil for 4-5 minutes, until cheese is bubbling and starting to brown.

Source: adapted from Lillie Eats and Tells

Monster Cookie Bars

Monster cookies have been a family favorite for many years.  After Halloween this year, I wanted to make some cookie bars loaded with Reese's Pieces, a couple varieties of M&M's, chopped peanut butter cups, chocolate chips and chocolate chunks.  I wanted a sturdy enough batter to handle all the mix-ins, and for it to have a peanut butter/oat flavor.  While our favorite Monster Cookie recipe doesn't have flour, these bars do, which I think helps them hold up to lots of mix-ins.  

The bars pictured above have peanut M&M's, dark chocolate M&M's, chocolate chips and chocolate chunks.  They bake up pretty thick, so can be cut into smaller squares for each serving.  They are delicious while still warm, but I really like them after they've chilled in the fridge overnight.

Monster Cookie Bars

Ingredients:

2 cups all-purpose flour, spooned and leveled

2 cups old-fashioned oats

1 teaspoon baking soda

1/2 teaspoon coarse salt

1 cup butter, softened

1 cup creamy peanut butter

1 1/2 cups packed brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon vanilla

Mix-ins of choice (chocolate chips/chunks, M&M's, Reeses pieces, chopped peanut butter cups, etc.)

Directions:

1. Preheat oven to 350 degrees.  Line a metal 9x13 pan with parchment.  

2. In a large bowl, whisk together flour, oats, baking soda, and salt.  Set aside.

3. Cream together the butter, peanut butter, and sugars for about 2 minutes, scraping down the sides of the bowl as needed.  Add eggs and vanilla and mix for 1 more minute.

4. Add dry ingredients and mix until just combined; don't over mix.

5. Stir in desired mix-ins.  I don't measure these, but just add until it looks good.  Save some mix-ins to sprinkle on top.

6. Spread the mixture into the prepared pan.  Top with additional mix-ins so it looks pretty on top!

7. Bake for 25-30 minutes, or until bars are lightly golden brown and set.  Don't overbake or they will dry out.  Cool in pan.  

Source: adapted slightly from twopeasandtheirpod.com

Lemon Lentil Soup

This is so good that I'm posting it, terrible picture and all.  As I've been heating up bowls of this leftover soup, I'm amazed every bowlful how good it is.  (I think the leftovers might even be better than the day it's made after the flavors have had more time to meld together.)  It's a very humble soup, and I'll be honest, the rest of my family aren't big fans.  But I love it, so I'm saving the recipe here for future use.  The lemon flavor is very subtle, but it complements the spices well.

Lemon Lentil Soup

Ingredients:

2 tablespoons olive oil

1 medium yellow onion, chopped

2 carrots, peeled and chopped

4 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon curry powder

1/2 teaspoon dried thyme

15 oz diced tomatoes, lightly drained

1 cup brown or green lentils, picked over and rinsed

4 cups vegetable or chicken broth

2 cups water

1 teaspoon salt, or more to taste

Freshly ground black pepper, to taste

Pinch of red pepper flakes (if desired)

1-2 cups kale, chopped and tough ribs removed

1-2 tablespoons lemon juice (from about 1/2 a lemon)

Directions:

1. Heat the olive oil in a large pot over medium heat.  Once shimmering, add the chopped onion and carrot.  Cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder, and thyme.  Cook 30 seconds, stirring constantly.  Pour in the drained diced tomatoes.  Cook 2-3 minutes, stirring often.

3. Add the lentils, broth, and water.  Add salt, red pepper flakes (if using) and season generously with black pepper.  Raise heat and bring to a boil, then partially cover pot and reduce heat to maintain a gentle simmer.  Cook for 25-30 minutes, or until lentils are tender but still hold their shape.  

4. Optional step to thicken the soup base: Use an immersion blender to blend a portion of the soup.  (Or transfer 2 cups of soup to a blender, place dish towel over lid to protect from steam, and puree until smooth.  Pour pureed soup back into the pot.)

5. Add the chopped kale and cook 5 more minutes, or until greens have softened to your liking.  Remove from heat and stir in 1 tablespoon lemon juice.  Taste and season with more salt, pepper and/or lemon juice as desired.  

Adapted slightly from: www.cookieandkate.com

 

Spaghetti Squash Pad Thai

 

    I'm loving the flavors of this Pad Thai, and since spaghetti squash seems healthier than rice noodles, this is a win in both the flavor and health departments.  The peanuty, slightly tangy sauce is great with the chicken and vegetables.

Spaghetti Squash Pad Thai

Ingredients:

1 small spaghetti squash

2 chicken breasts, cut into bite-sized pieces

Salt, pepper, garlic powder

2 teaspoons canola or vegetable oil

1/2 white or yellow onion, sliced thinly

1/2 red bell pepper, sliced thinly

1/2 green bell pepper, sliced thinly

1 cup shredded carrots or baby carrots sliced thinly

3 eggs, optional

For the sauce:

3 tablespoons soy sauce

2 tablespoons natural peanut butter

2 tablespoons rice vinegar

2 tablespoons grated ginger

2 cloves garlic, minced

1 tablespoon honey

1 teaspoon sesame oil

Small splash of sriracha or cayenne pepper sauce

Juice from 1/2 of a lime, or 1 packet True Lime powder

Peanuts, for garnish

Cilantro, for garnish

Directions:

1. Preheat oven to 400 degrees.  Cut spaghetti squash in half.  Remove seeds.  (Line baking sheet with foil, if desired.)  Place cut side up on baking sheet and roast 25-30 minutes, or until it feels tender when tested with a fork.  Try not to overcook and make it mushy.  Allow to cool slightly.  Remove squash strands from shell.  Stir with fork to break up large clumps and to separate into strands.

2. Blend or whisk all sauce ingredients.  Set aside.

3. Season chicken pieces liberally with salt, pepper, and garlic powder.  Put oil in a large skillet and heat over medium-high heat.  Add chicken pieces to a hot pan in a single layer.  Let sit undisturbed for 2-3 minutes to brown slightly.  Flip and cook another 2 minutes, or until cooked through.  Remove chicken to a plate and set aside.

4. If pan seems too dry, add another splash of oil.  Add onion.  Cook 1-2 minutes.  Add bell peppers and carrots.  Cook 1-2 minutes, or until crisp-tender.  Remove vegetables from pan, or push to the side.  Scramble the eggs, if using.

5. Stir in spaghetti squash strands.  Add sauce and toss well to combine.  Stir the chicken back in.  If desired, garnish with chopped peanuts and cilantro.

Source: adapted from Lillie Eats and Tells