March 23rd, 2014

My default

Roasted Beet Borscht

Here is something for both Gymnites and soup lovers. It is easy to do, but takes a while to cook, so make sure you have an afternoon to spend with this.

Prep time – 15 min. Cook – 3 hours. Serves 6

4 medium-sized beets (greens removed and scrubbed)
2 medium-sized onions, cut in half and sliced thinly
2 cups shredded cabbage
1 cup canned chopped tomatoes with their juice
4 cup chicken or vegetable broth
Kosher salt
¼ sour salt (citric acid, found in your spice/herb section of the supermarket)
OR 1 T white vinegar

Preheat oven to 450 degrees. Wrap the beets securely in two layers of aluminum foil; place in the middle of the oven and roast for two hours. Remove from the oven and unwrap. When beets are cool enough to handle, use a sharp knife to peel them and cut them into 1-inch cubes. Set aside

In a heavy 4 quart sauce pan, combine the beets with the onions, cabbage, tomatoes and broth and bring to a boil over medium-high heat. Reduce the heat, partially cover the saucepan and simmer for 1 hour.

Add the salt to taste as well as the sour salt and cook 5 minutes longer. Serve in pre-heated soup bowls with some good dark bread and pickles!

55 calories per serving .07 grams fat.

Spinach Balls

Spinach Balls

2 boxes chopped spinach thawed and squeezed dry
1 ½ cups Pepperidge Farm herb stuffing (the crumbles not the squares)
1 finely chopped onion
1 ½ or so cups finely grated cheddar cheese (I used a bag of that shredded Monterey jack Colby- a bit more than called for)
A bit of salt, pepper, and thyme
½ cup melted butter

Mix that all together and form tiny balls- about an inch or so in diameter.
Bake in preheated 350 degree oven until a little browned around the edges, 20 or 22 minutes. Serve warm.

(no subject)

4 lb. carrots, peeled and cut for cooking
8 tbsp. butter
1 1/2 c. chicken broth
1/2 c. orange juice
2 1/2 tsp. ground cardamom
1 1/2 tsp. salt
1/4 tsp. cayenne pepper

Cook carrots in chicken broth until tender (about 30 minutes). Add water as needed. Drain carrots.

Put carrots and rest of ingredients in food processor, using steel blade. This may have to be done in 2 batches. Reheat on stove top or in oven proof dish. Decorate with parsley.

I like to add some grated orange zest...
It's great with fried chicken breast.