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