The first day of the new semester, kids! Can you feel the buzz of anticipation? Hear the excited chatter of students in the air, the "Hey! How was your summer??", the awesome discovery that you have a class with your favorite study partner from a previous course?
Well, quite honestly, I'm not quite there yet. But what helped me get out of bed this morning (besides the mistaken belief that I had an 8am class when it was really at 9am), was my favorite morning sammich. What kind of sammich, you ask?
Fried egg with caramelized leeks, I answer. It may sound elaborate, but it's actually very simple, VEEEEEERY tasty, and the perfect motivation to get out of bed on a chilly Monday morning. It was inspired by Sassy Radish's "Eggs Baked in Cream" recipe. It's just this: take a cast iron skillet, warmed over medium heat, and throw in some good butter and a slice of bread (I use organic whole wheat bread because I got it on sale, but use whatever you like). Flip it once it's nice and golden brown, then when it's done on both sides, lay it on a piece of waxed paper or aluminum foil you've got ready for your sammich to go! (Or, if you're one of the more civilized among us, a plate.) With the pan still warm, throw in some canola or olive oil and some thinly sliced leeks. Stir fry them for a few minutes, sprinkling with a little salt and pepper, until caramelized... then spread them in an even layer on your bread. Another pat of butter, and a local egg from a pasture-raised hen, fry it up with a sprinkle of salt, pepper and some fresh grated nutmeg... layer it on top of the leeks. Then another yummy slice of skillet-toasted bread, and you're in business! Spice it up if you like, with some red pepper flakes or some chili paste; I like it just as is. Now it's class time.
Ciao kids!
Monday, August 30, 2010
Saturday, August 14, 2010
What we eat when we eat alone
So I must admit, since I started this blog (and actually prior to it, when I started cooking for funsies) I have become a total blog fiend. A couple of my favorites are SmittenKitchen, VeganYumYum, and SassyRadish. I'd have to say that Sassy is my favorite; she reminds me of me. Her love of food affects every part of her life (or so it seems from her writings), and she integrates her other loves in life with her cooking. She writes about her experiences with each recipe, the feelings invoked in her by the particular food, and gives information about the ingredient-- which is especially helpful if they are obscure or unfamiliar, take kohlrabi for instance! I happened upon that delicious, funny-looking vegetable wonder while living in Boston and frequenting the Copley Square Farmers' Market... however, there are plenty who may not have been as fortunate as me. She believes that people who work full-time jobs can still have a blast preparing food for themselves with easy, creative recipes that totally beat the heck out of ordering take-out.
So anyways, back from my little journey into Tangent Land... I was catching up on some on Sassy's newest entries (her real name is Olga, btw) when I stumbled across a link to a recent CBS report she'd been on-- it was regarding a new book called "What We Eat When We Eat Alone". And that got me thinking... what do you all-- whoever is reading this, I don't care if I know you or not! I'm curious!-- make for yourself when it's just you for dinner? (or lunch, for that matter?)
I was thinking about this question and realized something: while it seems from the rest of the broadcast that a lot of people "dress down", culinarily speaking, when it's just them (eating snack foods/ready-made stuff/what I call "lazy food"), I tend to do the opposite. When I cook for myself, I have no one to impress... so I follow my whims, let my creativity loose and sometimes get in over my head. Sometimes I try for such elaborate and time-consuming dishes, I get too hungry and end up eating them piece at a time. ^_^
Sooo, what about you, kids? Ponder the question until next we meet.
Ciao!
So anyways, back from my little journey into Tangent Land... I was catching up on some on Sassy's newest entries (her real name is Olga, btw) when I stumbled across a link to a recent CBS report she'd been on-- it was regarding a new book called "What We Eat When We Eat Alone". And that got me thinking... what do you all-- whoever is reading this, I don't care if I know you or not! I'm curious!-- make for yourself when it's just you for dinner? (or lunch, for that matter?)
I was thinking about this question and realized something: while it seems from the rest of the broadcast that a lot of people "dress down", culinarily speaking, when it's just them (eating snack foods/ready-made stuff/what I call "lazy food"), I tend to do the opposite. When I cook for myself, I have no one to impress... so I follow my whims, let my creativity loose and sometimes get in over my head. Sometimes I try for such elaborate and time-consuming dishes, I get too hungry and end up eating them piece at a time. ^_^
Sooo, what about you, kids? Ponder the question until next we meet.
Ciao!
Monday, August 9, 2010
Holy guacamole Batman!
Okay, so let me confide in you all a bit... lately, I've been in a time of transition. Been a little stressed, been having a little bit of acid reflux due to that stress. So I did some research online to see what kind of foods counteract stress. Here are a few of my faves:
~Spinach
~Avocados
~Salmon (and other fatty fishies like tuna)
~Complex carbs like whole grain breads, oatmeal, brown rice, that sort of thing
~Oranges (though they say it's for the vitamin C, so on my list this would be grapefruits and limes)
~black tea (yay iced tea!!)
~PISTACHIOS <3
~fresh, crunchy veggies (carrots, peppers, celery, jicama, kohlrabi... YUM) So, given this awesome list of foods, I figured I'd give some awesome recipes for each of them. Easy Fresh
Spinach Salad
No stressing about this salad! Just toss together any or all of the following:
1 cup packed fresh baby spinach leaves
1/4 cup toasted pecan pieces or sliced almonds
1/4 cup jicama, cut into matchsticks
a couple tablespoons dried cranberries (cranberries are a great source of powerful antioxidants... a must in any great salad!)
1/8 cup shredded carrots handful of fresh, cute grape tomatoes
1/4 cup chick peas or red kidney beans
mandarin orange wedges
... and dig in! This can easily be paired with the salmon recipe below for a yummy, healthy, stress-free meal. As for dressing, depending on what you put into the salad, this one has some possibilities: balsamic vinegar+olive oil, raspberry vinaigrette, lemon/lime juice+olive oil and fresh herbs, just a bit of salt and pepper... be creative! Too often we don't think about how our dressing can play up the unique flavors and textures in our salad.
On to the avocados: Guacamole is probably the most popular way to eat avocados, and doesn't have to be with chips (though it is awesome that way); it's a great dip for veggies too. And quesadillas. And it's an awesome topping for black bean burgers, and a spread for sammiches. Here's an easy way to make it!
Guacamole
3 medium, very ripe Hass avocados
1 small yellow onion or shallot, minced
1 nice, fat clove garlic, minced
a sprinkle of chili powder (depending on how spicy you like it)
a pinch of salt
1 Tbsp fresh lime juice
optional: a seeded, diced jalapeno pepper
Cut the avocados in half lengthwise and scoop out the flesh into a medium bowl. Mash with a fork until somewhere between smooth and chunky (sorry for the weak description... you'll know it when you see it), then stir in the remaining ingredients and salt to taste. Chill for a half hour-- if you can wait that long-- then stir again and enjoy! Note: if you saute the onion and garlic (and the jalapeno, if you add it) with a little salt and pepper before adding them to the mix it gives the guac an amazing flavor... then again, caramelized onions are the perfect seasoning, are they not?
Tea... who doesn't love iced tea in the summer? And as it turns out (in case there was ever any doubting this), black tea has lots of antioxidant compounds that help combat stress's negative effects on the body. (And you get your vitamin C from the lemons too!)
Awesome Arnold Palmer
1 qt filtered water
8-10 black tea bags (depending on the strength of the tea you like)
another 2 cups filtered water
honey or agave nectar
lots of fresh lemons (about 6-8)
Boil the first water, pour over the tea bags in a large glass measuring cup or pitcher (MAKE SURE it's tempered glass otherwise it will crack!), let steep for about 4-5 minutes. Remove bags, set aside to cool.
Squeeze the lemons into another measuring cup or other convenient container; sweeten with honey or agave to taste (be careful with the honey! It's very sweet, and easy to add too much). Once it's just right, add the 2 cups water and stir together, then add to the pitcher of brewed tea. Chill, covered, for an hour... then pour over ice and throw in some fresh mint leaves and enjoy!
Totally Delicious Salmon
3-4 oz wild-caught sockeye salmon per person eating (I prefer fillet to steak, but follow your heart)
a couple tablespoons all-purpose flour, whisked with some salt and pepper
fresh or dried dill, mint, basil or parsley, minced if fresh
fresh lemon, lime, orange, or grapefruit juice (lemon+dill is good, grapefruit+mint, lime+basil...)
canola oil and butter
Alrighty kids, this is one we haven't tackled (GET IT???) before. First off, make sure you have a clear sink and a clean, neat workspace, that way when it gets fishy it'll be easy to clean up. Now, even though I love bamboo cutting boards, I would prefer you use a plastic one for this. Again, easier to clean... and bamboo boards and utensils aren't dishwashable. *sigh*
Lay some clean, dry paper towels out on your board (for drying the fish after you rinse it) and grab a plate with a raised rim, or a baking dish of some sort and spread the flour mixture evenly in it. This is going to be the nice coating we're going to put on our fishy to keep it from sticking to the pan. Speaking of the pan, at this point start heating it over medium heat, so it'll be nice and hot by the time you're ready for the fish to go in.
Rinse the fish briefly with cold water and lay it on the paper towels, skin side up, and blot the whole thing dryish. You want a little moisture on there, so the flour will stick.
Next, place it (again, skin side up) in the flour mixture and press it in to make sure the whole fillet gets covered, then flip and do the same with the skin side down. Pour some canola oil and throw a pat of butter into the now-hot pan. Pick up the fishy, shake it off, and lay it in the pan (skin side up!!!) letting it fall away from you so if the oil splatters, it doesn't splatter your way. As soon as you do that, start swirling the pan so the fish is constantly moving around and doesn't have a chance to stick. Cook it for about 4-5 minutes on each side (flip it carefully, away from you), a little more if the fillet is very thick. If you're not sure, take a fork and cut into the center of the fillet. If it flakes, the fish is done; if not, cook it a bit longer. Don't overcook it though! If you do, it'll be tough. It won't be terrible... just not as spectacular as it could be. And you want your fish to live up to its potential, do you not? Okay then. No more arguing.
Once the fish is cooked, lay it onto a serving plate and turn the heat waaaay down low, and make your sauce. Throw another pat or 2 of butter in the pan, then once it's melted add the citrus juice and whisk it together. (Make sure to get all those little yummy bits of stuck stuff off the bottom of the pan! They are priceless in a pan gravy.) Season with salt and pepper as needed, and add those yummy herbs, stirring them around a bit just until wilted. Now pour it over your fish in the serving plate, and watch the faces at the table go bug-eyed over it. Enjoy!
Now for some good old whole grains. Yes, it's basic stuff; yes, it's necessary. I'm definitely a fan of plain toast with a little butter and raspberry preserves when I'm having a tough time winding down... but what about those chilly winter mornings when you're not feeling the eggs and sausage but you don't want cold cereal? Well kids, you have options. Steel-cut oats are FABULOUS, as is a cereal that is still carried in some supermarkets... it's called Wheatena, and it was my favorite breakfast growing up. You could also make a nice snack of it if you're having a rough day and need something warm and comforting to eat while watching reruns of [insert favorite guilty-pleasure TV show here].
Wheatena has cooking directions on the box, so I won't go into it here. I will tell you some yummy things to put in it though: various nuts, such as toasted walnuts or pecans or some sliced almonds; raisins or dried cranberries; maple syrup, agave nectar, organic brown sugar; a pinch of cinnamon and/or nutmeg. Oh, and some butter or a splash of milk, soy milk, almond milk, etc. DELISH!!
Steel cut oats, on the other hand, are not so easy to master; there are lots of things that can go wrong. Here's a recipe from eHow.com that will make them so tasty and beautiful, you won't want to eat anything else for weeks. (Not that I'm advocating an oats-alone diet! You need your veggies and beans and all that other good stuff!)
2 Tbsp good butter
1 cup steel-cut oats
3 cups boiling water
a pinch of salt
1 cup milk (or almond, soy... you get the picture)
Heat the butter in a heavy-bottom sauce pan over medium heat, throw in the oats and toast, stirring, for 2-3 minutes. Slowly and carefully, add the 3 cups boiling water and pinch of salt, stirring to combine. Reduce heat to low and let simmer for about 25 minutes, stirring occasionally (make sure you scrape the bottom of the pot so the oatmeal doesn't stick) . Stir in the milk and continue cooking for another 8-10 minutes, then remove from heat and let it stand, covered, for about 2 minutes. Serve, sprinkle on some cinnamon and brown sugar, and let it make you feel all warm inside. Ahhh...
You can keep leftovers for up to 3 days; this stuff reheats remarkably well. Just add a little milk and zap it.
Okay kids, I think I've given you a good bit to chew on (ha!) for now. Enjoy.
Ciao!
~Spinach
~Avocados
~Salmon (and other fatty fishies like tuna)
~Complex carbs like whole grain breads, oatmeal, brown rice, that sort of thing
~Oranges (though they say it's for the vitamin C, so on my list this would be grapefruits and limes)
~black tea (yay iced tea!!)
~PISTACHIOS <3
~fresh, crunchy veggies (carrots, peppers, celery, jicama, kohlrabi... YUM) So, given this awesome list of foods, I figured I'd give some awesome recipes for each of them. Easy Fresh
Spinach Salad
No stressing about this salad! Just toss together any or all of the following:
1 cup packed fresh baby spinach leaves
1/4 cup toasted pecan pieces or sliced almonds
1/4 cup jicama, cut into matchsticks
a couple tablespoons dried cranberries (cranberries are a great source of powerful antioxidants... a must in any great salad!)
1/8 cup shredded carrots handful of fresh, cute grape tomatoes
1/4 cup chick peas or red kidney beans
mandarin orange wedges
... and dig in! This can easily be paired with the salmon recipe below for a yummy, healthy, stress-free meal. As for dressing, depending on what you put into the salad, this one has some possibilities: balsamic vinegar+olive oil, raspberry vinaigrette, lemon/lime juice+olive oil and fresh herbs, just a bit of salt and pepper... be creative! Too often we don't think about how our dressing can play up the unique flavors and textures in our salad.
On to the avocados: Guacamole is probably the most popular way to eat avocados, and doesn't have to be with chips (though it is awesome that way); it's a great dip for veggies too. And quesadillas. And it's an awesome topping for black bean burgers, and a spread for sammiches. Here's an easy way to make it!
Guacamole
3 medium, very ripe Hass avocados
1 small yellow onion or shallot, minced
1 nice, fat clove garlic, minced
a sprinkle of chili powder (depending on how spicy you like it)
a pinch of salt
1 Tbsp fresh lime juice
optional: a seeded, diced jalapeno pepper
Cut the avocados in half lengthwise and scoop out the flesh into a medium bowl. Mash with a fork until somewhere between smooth and chunky (sorry for the weak description... you'll know it when you see it), then stir in the remaining ingredients and salt to taste. Chill for a half hour-- if you can wait that long-- then stir again and enjoy! Note: if you saute the onion and garlic (and the jalapeno, if you add it) with a little salt and pepper before adding them to the mix it gives the guac an amazing flavor... then again, caramelized onions are the perfect seasoning, are they not?
Tea... who doesn't love iced tea in the summer? And as it turns out (in case there was ever any doubting this), black tea has lots of antioxidant compounds that help combat stress's negative effects on the body. (And you get your vitamin C from the lemons too!)
Awesome Arnold Palmer
1 qt filtered water
8-10 black tea bags (depending on the strength of the tea you like)
another 2 cups filtered water
honey or agave nectar
lots of fresh lemons (about 6-8)
Boil the first water, pour over the tea bags in a large glass measuring cup or pitcher (MAKE SURE it's tempered glass otherwise it will crack!), let steep for about 4-5 minutes. Remove bags, set aside to cool.
Squeeze the lemons into another measuring cup or other convenient container; sweeten with honey or agave to taste (be careful with the honey! It's very sweet, and easy to add too much). Once it's just right, add the 2 cups water and stir together, then add to the pitcher of brewed tea. Chill, covered, for an hour... then pour over ice and throw in some fresh mint leaves and enjoy!
Totally Delicious Salmon
3-4 oz wild-caught sockeye salmon per person eating (I prefer fillet to steak, but follow your heart)
a couple tablespoons all-purpose flour, whisked with some salt and pepper
fresh or dried dill, mint, basil or parsley, minced if fresh
fresh lemon, lime, orange, or grapefruit juice (lemon+dill is good, grapefruit+mint, lime+basil...)
canola oil and butter
Alrighty kids, this is one we haven't tackled (GET IT???) before. First off, make sure you have a clear sink and a clean, neat workspace, that way when it gets fishy it'll be easy to clean up. Now, even though I love bamboo cutting boards, I would prefer you use a plastic one for this. Again, easier to clean... and bamboo boards and utensils aren't dishwashable. *sigh*
Lay some clean, dry paper towels out on your board (for drying the fish after you rinse it) and grab a plate with a raised rim, or a baking dish of some sort and spread the flour mixture evenly in it. This is going to be the nice coating we're going to put on our fishy to keep it from sticking to the pan. Speaking of the pan, at this point start heating it over medium heat, so it'll be nice and hot by the time you're ready for the fish to go in.
Rinse the fish briefly with cold water and lay it on the paper towels, skin side up, and blot the whole thing dryish. You want a little moisture on there, so the flour will stick.
Next, place it (again, skin side up) in the flour mixture and press it in to make sure the whole fillet gets covered, then flip and do the same with the skin side down. Pour some canola oil and throw a pat of butter into the now-hot pan. Pick up the fishy, shake it off, and lay it in the pan (skin side up!!!) letting it fall away from you so if the oil splatters, it doesn't splatter your way. As soon as you do that, start swirling the pan so the fish is constantly moving around and doesn't have a chance to stick. Cook it for about 4-5 minutes on each side (flip it carefully, away from you), a little more if the fillet is very thick. If you're not sure, take a fork and cut into the center of the fillet. If it flakes, the fish is done; if not, cook it a bit longer. Don't overcook it though! If you do, it'll be tough. It won't be terrible... just not as spectacular as it could be. And you want your fish to live up to its potential, do you not? Okay then. No more arguing.
Once the fish is cooked, lay it onto a serving plate and turn the heat waaaay down low, and make your sauce. Throw another pat or 2 of butter in the pan, then once it's melted add the citrus juice and whisk it together. (Make sure to get all those little yummy bits of stuck stuff off the bottom of the pan! They are priceless in a pan gravy.) Season with salt and pepper as needed, and add those yummy herbs, stirring them around a bit just until wilted. Now pour it over your fish in the serving plate, and watch the faces at the table go bug-eyed over it. Enjoy!
Now for some good old whole grains. Yes, it's basic stuff; yes, it's necessary. I'm definitely a fan of plain toast with a little butter and raspberry preserves when I'm having a tough time winding down... but what about those chilly winter mornings when you're not feeling the eggs and sausage but you don't want cold cereal? Well kids, you have options. Steel-cut oats are FABULOUS, as is a cereal that is still carried in some supermarkets... it's called Wheatena, and it was my favorite breakfast growing up. You could also make a nice snack of it if you're having a rough day and need something warm and comforting to eat while watching reruns of [insert favorite guilty-pleasure TV show here].
Wheatena has cooking directions on the box, so I won't go into it here. I will tell you some yummy things to put in it though: various nuts, such as toasted walnuts or pecans or some sliced almonds; raisins or dried cranberries; maple syrup, agave nectar, organic brown sugar; a pinch of cinnamon and/or nutmeg. Oh, and some butter or a splash of milk, soy milk, almond milk, etc. DELISH!!
Steel cut oats, on the other hand, are not so easy to master; there are lots of things that can go wrong. Here's a recipe from eHow.com that will make them so tasty and beautiful, you won't want to eat anything else for weeks. (Not that I'm advocating an oats-alone diet! You need your veggies and beans and all that other good stuff!)
2 Tbsp good butter
1 cup steel-cut oats
3 cups boiling water
a pinch of salt
1 cup milk (or almond, soy... you get the picture)
Heat the butter in a heavy-bottom sauce pan over medium heat, throw in the oats and toast, stirring, for 2-3 minutes. Slowly and carefully, add the 3 cups boiling water and pinch of salt, stirring to combine. Reduce heat to low and let simmer for about 25 minutes, stirring occasionally (make sure you scrape the bottom of the pot so the oatmeal doesn't stick) . Stir in the milk and continue cooking for another 8-10 minutes, then remove from heat and let it stand, covered, for about 2 minutes. Serve, sprinkle on some cinnamon and brown sugar, and let it make you feel all warm inside. Ahhh...
You can keep leftovers for up to 3 days; this stuff reheats remarkably well. Just add a little milk and zap it.
Okay kids, I think I've given you a good bit to chew on (ha!) for now. Enjoy.
Ciao!
Saturday, August 7, 2010
Oddly enough...
... I was in a soup mood yesterday. I KNOW, it's so warm nowadays, how could anybody even THINK of making soup??? Honestly... I was in an overly air-conditioned bus. That's all. I wrapped my hoodie tight around me (lucky I brought one!) and daydreamed of a special soup that I'd tried in a class I took during the fall semester, during a presentation on the culture and food of Ukraine.
Borscht.
Yes, it's a weird name, and some people might think the concept (borscht is a beet-based soup) is weird too, but it is delicious. There are several variations of borscht, some hot, some cold, some sweet and tangy, others savory, buttery, warm... goodness. That's the kind of borscht I'm talkin' about today. I wanted something warm and comforting, filled with veggies... and that's exactly what I got. It's simple to make, and so yummy. It'll be great when it's 20 degrees out and the kids are coming in covered with snow... or, in my case, you're trudging home from class, trying to get the feeling back into your fingers. And yeah, because even though I might dream of snowy winter days it is undeniably still summer (91 degrees today! Yipe!), I'll also post a cold borscht recipe. (I used Trader Joe's Baby Beets for this recipe, however, if you haven't a Trader Joe's near you, canned will work fine... or if you have a bunch of smallish fresh beets from the farmers' market, that's the best! Just scrub off the dirt, cut the stems off and boil them until they're nice and tender. And if the greens look good, keep them and cook 'em up too. Beet greens are DELISH.)
Hot Borscht
about 1 pound of beets, grated or pulsed a few times in a food processor
1.5-2 cups water (or the cooking/canning liquid from your beets of choice)
3 vegetable bouillon cubes
1 small-med onion, roughly chopped
2 stalks celery, chopped
1 good-sized carrot or 2 small ones, chopped
1 or 2 garlic cloves, minced
olive oil
butter
salt and pepper
Bring the liquid (whether it be water or otherwise) to a boil then turn off heat and add bouillon cubes... stir to dissolve. Add grated beets and set aside.
In a large skillet, heat the olive oil on medium and saute the garlic, onion, celery and carrot; this makes what is known as a mirepoix, or a flavorful vegetable base. Season with salt and pepper to taste.
Once the onions are translucent and the celery and carrots are tender, add the liquid and beets and stir everything together well. Since everything is cooked at this point, turn heat down low and simmer for 5-7 minutes stirring, just long enough for the flavors to incorporate, then serve with some yummy crusty bread and butter! Yumyumyumyummmm...
Cold Borscht (adapted from cooks.com)
2 lbs. beets, peeled (if necessary) & grated
1 onion, sliced thin
1 stalk celery, chopped
1 qt. water
1/8 c. sugar
2 Tbs. lemon juice or apple cider/red wine vinegar
Salt to taste
a few coriander seeds
fresh dill
Greek yogurt/sour cream for garnish
If the beets are raw, simmer them along with the onions, celery and coriander seeds in the water for about 30 minutes. Stir in sugar, season with salt to taste; let cool for 30 minutes or so, then add the lemon juice and some of the fresh dill. Chill in the refrigerator for an hour or more, then garnish with the yogurt/sour cream (you could also mix some dill in with the yogurt!) and enjoy. This recipe will make lots of soup, so get ready for some leftovers! (But hey, at least you don't have to reheat it ^_^)
Enjoy the summer while we still have it, kids.
Ciao!
Borscht.
Yes, it's a weird name, and some people might think the concept (borscht is a beet-based soup) is weird too, but it is delicious. There are several variations of borscht, some hot, some cold, some sweet and tangy, others savory, buttery, warm... goodness. That's the kind of borscht I'm talkin' about today. I wanted something warm and comforting, filled with veggies... and that's exactly what I got. It's simple to make, and so yummy. It'll be great when it's 20 degrees out and the kids are coming in covered with snow... or, in my case, you're trudging home from class, trying to get the feeling back into your fingers. And yeah, because even though I might dream of snowy winter days it is undeniably still summer (91 degrees today! Yipe!), I'll also post a cold borscht recipe. (I used Trader Joe's Baby Beets for this recipe, however, if you haven't a Trader Joe's near you, canned will work fine... or if you have a bunch of smallish fresh beets from the farmers' market, that's the best! Just scrub off the dirt, cut the stems off and boil them until they're nice and tender. And if the greens look good, keep them and cook 'em up too. Beet greens are DELISH.)
Hot Borscht
about 1 pound of beets, grated or pulsed a few times in a food processor
1.5-2 cups water (or the cooking/canning liquid from your beets of choice)
3 vegetable bouillon cubes
1 small-med onion, roughly chopped
2 stalks celery, chopped
1 good-sized carrot or 2 small ones, chopped
1 or 2 garlic cloves, minced
olive oil
butter
salt and pepper
Bring the liquid (whether it be water or otherwise) to a boil then turn off heat and add bouillon cubes... stir to dissolve. Add grated beets and set aside.
In a large skillet, heat the olive oil on medium and saute the garlic, onion, celery and carrot; this makes what is known as a mirepoix, or a flavorful vegetable base. Season with salt and pepper to taste.
Once the onions are translucent and the celery and carrots are tender, add the liquid and beets and stir everything together well. Since everything is cooked at this point, turn heat down low and simmer for 5-7 minutes stirring, just long enough for the flavors to incorporate, then serve with some yummy crusty bread and butter! Yumyumyumyummmm...
Cold Borscht (adapted from cooks.com)
2 lbs. beets, peeled (if necessary) & grated
1 onion, sliced thin
1 stalk celery, chopped
1 qt. water
1/8 c. sugar
2 Tbs. lemon juice or apple cider/red wine vinegar
Salt to taste
a few coriander seeds
fresh dill
Greek yogurt/sour cream for garnish
If the beets are raw, simmer them along with the onions, celery and coriander seeds in the water for about 30 minutes. Stir in sugar, season with salt to taste; let cool for 30 minutes or so, then add the lemon juice and some of the fresh dill. Chill in the refrigerator for an hour or more, then garnish with the yogurt/sour cream (you could also mix some dill in with the yogurt!) and enjoy. This recipe will make lots of soup, so get ready for some leftovers! (But hey, at least you don't have to reheat it ^_^)
Enjoy the summer while we still have it, kids.
Ciao!
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