Shrimp and Scallop Paella

1 tbsp. Olive Oil
1 medium Onion, diced
1 large Orange Bell Pepper, diced
2 ounces sliced ham, diced
4 cloves Garlic, minced
1/4 tsp. Turmeric
1/4 tsp. Cayenne Pepper
1 1/2 cups Water
1/2 cup sun dried tomatoes, diced
1/2 cup frozen peas
16 Kalamata Olives, halved
3/4 pound shrimp (I used medium sized)
1/2 pound small sea scallops



Heat the oil in a large non-stick skillet. Add onion, pepper and ham. Cook for 4 to 5 minutes, stirring occasionally.
Add garlic, turmeric and cayenne and cook one more minute, stirring often.
Add the rice and cook one minute.

Pour in 1 1/4 cups water and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Stir in tomatoes, peas, olives and remaining 1/4 cup of water. Cover and return to a simmer.  Cook for 15 minutes, or until the rice is nearly tender.

Stir in the shrimp and scallops. cover and cook for 6-8 minutes longer or until rice is tender and the seafood is cooked through.

YUM!

4 serving (1 1/2 cup per serving)
Fat: 10.7g
Sat Fat: 1.3g
Sodium 830mg
Carbs: 42.5g
Fiber: 3.7g
Sugar: 3.7g
Protien: 29.4g

389 calories per serving!!!!!

Spicy Baked Chicken with sweet potatoes, yellow squash and walnuts

1 1/2 tbsp. Olive Oil
2 tbsp. Water
2 tbsp. packed brown sugar
2 tsp. Chili powder
2 tsp. Cayenne
1/2 tsp. dried Oregano
1/2 tsp. Salt
2 cups Yellow Squash (cubed)
2 cups Sweet Potatoes (cubed)
1/2 cup Yellow Onion (diced)
20 ounces of Chicken Breast
1/2 cup Walnuts, coarsely chopped

1. Preheat oven to 375 degrees Farenheight. Coat a roasting pan or large casserole pan with olive oil spray.
2. Combine oil, water and spices in a small bowl. Brush chicken with mixture, coating both sides and place in pan. Toss veggies into bowl and toss until coated.
3. Bake uncovered for 40 minutes or until squash and potatoes are tender. Add walnuts over the top and bake an additional 10 minutes.

Nutritional Info:
Serving size: 2/3 cup of veggies and 5 ounces of chicken breast
Calories: 336
Protien: 31g
Carbs: 31g
Fat: 15g
Sat. Fat: 2g
Sodium: 378mg
Fiber: 5g


Serve with 1 cup fresh baby spinach tossed with 1 tbsp. of your fave dressing.

For us, this was a 380 calorie meal.

Warm Spinach Dip

Everyone has their own favorite Spin dip.  Mine is from my BFF Nykol.
However, one doesn't always want to go to the store to make said spin dip so here is a new recipe I created using the stuff I had at the house.  It was super awesome.  The whole pan was gone in about an hour.

1 package frozen spinach
1 cup frozen pre-cut onion/red.green pepper mix
1 6 ounce block of cream cheese (softened)
1/2 cup finely grated Asiago cheese
1/2 cup grated Parmesan cheese (divided)
1 cup mayonaise
3 tablespoons of roasted minced garlic
3 whole scallions, finely chopped (dunno, made maybe half a cup?)
1 diced roasted red pepper
2 teaspoons Adobo seasoning
1 teaspoon crushed red pepper (I happen to have crushed chilies from my sister in law, but whatever)

Preheat the oven to 350 degrees.

Mix it all together in a big bowl (only use half of the Parmesan).  It's ok if the spinach is still frozen as long as its not in brick form.

Flatten the mix into an 8" x 8" glass or metal pan.  Sprinkle the remaining Parm on top.

Bake for 30-35 minutes or until it is golden brown on top.

Serve with a crusty bread or tortilla chips.

Watch it disappear!

YUM.

Polish Mistakes or Sausage Yummies

Well Game Day is fast approaching.  Time for finger food that wont get on the carpet when people start cheering.  Ok, I am not a football fan but I do like watching the commercials. I will be serving an assortment of snacks including Polish Mistakes.  Why are they called Polish Mistakes? I have no idea. I do know that they are super delicious though.  One of my dad's friends started bringing them to his bar for Super Bowl parties a long time ago.  I have tweaked the recipe just a touch to make them a little more colorful. We call them Sausage Yummies at my house so no one is offended by the silly name.

Polish Mistakes

(or Sausage Yummies)

Ingredients:

1 lb. ground sausage

8 oz. Velveeta Mexican cheese

1/8 cup red pepper, finely minced

1/8 cup green pepper, finely minced

1/2 tsp minced garlic

1 package of rye or pumpernickel squares (aka cocktail bread)

Directions:

Brown sausage in skillet. Just before the sausage is cooked through, add the peppers (this keeps them a little crisp) and garlic. While the sausage is cooking, cube the cheese into manageable pieces. Put the cubes of cheese into a medium sized bowl. Drain the fat off the sausage and pour the mixture onto the cheese. Mix well.  If the cheese doesn't melt all the way, put the bowl into the microwave for 30 seconds.  Spoon about a tbsp of the mixture onto each cocktail rye piece and place on a cookie sheet. Put the cookie sheet in the freezer for about 30 minutes to allow them to set up a bit. Next, put them in plastic bags and freeze. You can keep them in the freezer for about a month.Take out as needed and bake for 20 minutes at 350 degrees in a conventional oven or 13 minutes in a toaster oven set on 450. This makes about 64, which is approximately how many slices of bread you get on one package.

The bead will be crunchy and the meat/cheese will be hot and bubbly.  This is a great appetizer because you can get out as many or few as you need and cook them in batches.

Beef Taco Casserole

We like tacos around here. However, the assemble your own variety can get old.  I like this every once in a while.  I have stopped using taco seasoning mix altogether.  I have found you can get the same great taste without all that unnecessary sodium and preservatives.  I always use this meat mixture now instead of the packet.  It's much healthier and super easy.

Beef Taco Casserole

Ingredients

1 1/2 pounds lean ground beef

1 (14.5 ounce) can or box of diced tomatoes with green chile peppers (I like Rotel)

1/2 tsp chili powder

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

8 ounces shredded Sharp Cheddar cheese

1 (18 ounce) package corn tortilla chips, lightly crushed

Sour Cream to garnish

Lettuce (optional)

Directions

Preheat oven to 350 degrees F.

In a medium skillet over medium heat, brown the ground beef and drain fat. 

Add the diced tomatoes with green chile peppers and spices. Simmer 10-15 minutes or until beef is cooked through and no pink remains.

In the bottom of a 9 x 13" baking dish, place a layer of tortilla chips. Cover with a layer of the meat mixture then a layer of cheese. Repeat this process two more times, ending with cheese on top.

Bake in the preheated oven for 20-30 minutes, or until the cheese is bubbly.

Garnish with sour cream and serve on a bed of lettuce (if you like).

Gorilla Bread

Gorilla Bread with Cream Cheese Centers

This is a variation on Monkey Bread. It is SO MUCH MORE FATTENING because of the cream cheese centers!  You can add almost anything to this easy bread.  Nuts, raisins, cranberries... just layer it in with the dough balls.

Ingredients

4 cans refrigerated biscuits
1 8 oz. block of cream cheese

1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 1/2 Tablespoons cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag.
Cut the block of cream cheese into 32 squares.

Cut the biscuits into quarters, place a piece of cream cheese int the center of each quarter and roll into balls. Put a few pieces at a time in the bag. Shake to coat.

Arrange pieces in the bottom of the greased pan. Continue layering until half the biscuit pieces are coated and in the pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour half over the layered biscuits. 
Continue layering the biscuits in the pan and pour the remaining half of the liquid over the top.

Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and watch it disappear.

Serrano Crisps with Goat Cheese and Apple

This was the one of the best brunch recipes I have tried in a long time.  I made it the other day when Matt's boss came over with his lovely wife.  The combination of flavors and textures was out of this world! This is so easy and yet so elegant.  Try this recipe and your guests will be super impressed.

 Serrano Crisps with Goat Cheese and Apple

Ingredients:

12  thin Serrano slices (about 1/3 lb.) *Don't have Serrano on hand? Try Prosciutto!

2 Macintosh apples

1/2  (4-oz.) package goat cheese, crumbled

Freshly cracked pepper

Honey

Directions:

Preheat oven to 450°. Arrange Serrano slices in a single layer on an aluminum foil-lined baking sheet. Bake 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack. Let stand 10 minutes or until crisp. Core apples, and cut crosswise into 12 thin rings (6 per apple). Arrange on a serving platter. Top with Serrano and crumbled goat cheese; sprinkle with freshly cracked pepper. Drizzle with honey just before serving.

Angi's Famous Skillet

This is my "famous" recipe simply because I often make it for Sunday brunch.  It's easy to walk away from if you need some coffee or a moment to chat with friends. It is also very adaptable so feel free to make your own veggie and meat (or no meat) choices. You can also change the amount to meet the hunger of your crowd.  I usually make enough for about 10.

Sunday Morning Skillet

4 cups diced or shredded potatoes

1 doz. eggs

2 cups shredded cheddar

2 tbsp of milk (although water works if you have none)

1 pound ground sausage

1 medium onion, diced

1 red pepper, diced

2 tbsp minced garlic

salt and pepper to taste

1 healthy dash of olive oil

Fry the sausage, onion, garlic and peppers in a large skillet, drain and set aside.

In a bowl, whisk the eggs with the milk, salt and pepper

In the same skillet that you cooked the sausage, add a healthy dash of olive oil and fry the hash browns.  The potatoes do not have to get crisp, just heated through.

Add the sausage mix

Stir to combine.

Once the sausage is hot again add the egg mixture.

Stir frequently so the eggs combine with the potato/sausage mix.

Once the eggs are no longer runny, add the cheese.

Stir to combine and continue stirring until the cheese is melted.

I serve this with sour cream and hot sauce on the side. It is always a huge hit and we rarely have leftovers.

YUM!

Mac and Cheese with Ham

Have you been to oui, chef? If not, you should.  I got this mac and cheese recipe from him the other day.  It is the BOMB.  Seriously.  We ate it all in 2 days. Mind you, I modified the recipe a tiny bit to suit my household, but don't we all?  That being said, he still deserves the credit for this dish. He got it from a cookbook that he credits on his site.  Look there for more info.
  
Mac and Cheese with Ham

Ingredients:

1 pound elbow macaroni

3 tbsp olive oil

1/2 pound ham steak, diced

6 tbsp butter

1/2 cup all-purpose flour

4 cups 2% milk

1 pound coarsely grated cheddar cheese

2 tbsp prepared horseradish

1/4 cup freshly grated Parmesan cheese

1/2 cup breadcrumbs

Salt and pepper to taste

Directions:

Preheat oven to 350℉ and lightly butter a 9x13" baking dish.

Put a large pot of salted water on to boil for the pasta.  Cook per package instructions until just al dente, drain and rinse with cold water to prevent sticking.

In a large, heavy bottomed saute pan or skillet set over medium-high heat, heat 1 tablespoon of the olive oil.  Add the ham and cook until browned (this too me about 5 minutes) remove from the pan and set aside.

Set the pan back over medium heat, melt the butter, whisk in the flour and cook, whisking constantly (this took me about 3 minutes) until the mixture turns a light tan color.

Add the milk to the pan, whisking constantly, and bring the sauce to a simmer.  Simmer for about 2 minutes or until the mixture starts to thicken.  Take the pan off the heat and stir in the grated cheddar and horseradish.

Pour the pasta into the pan of cheese sauce, add the ham and stir gently to combine.  Adjust seasoning to taste with salt and pepper and pour the mixture into the prepared baking dish, sprinkle the top with the grated Parmesan.

Bake in the oven, uncovered, until the top is golden and bubbly (about 35 minutes in my oven).  Next, take the dish from the oven and sprinkle the top with a light coating of breadcrumbs, put it back in the oven for 5-10 more minutes.

Let this dish sit on your counter for about 10 minutes before serving. It is even better the next day.... if you have any leftovers!

BBQ Pork Chops in the Crock Pot

Those of you who know me, know I love to use my Crock Pot. I have a big one for when company comes, and a small one for Hubby and I.  Today I made a BBQ pork chop recipe out of things I had in the fridge.  You can modify the sauce recipe any way you like, or use a bottle if you want.  It wont hurt my feelings, I promise!

BBQ Pork Chops with Potatoes, Carrots and Onion

(in the Crock Pot or Slow Cooker)

Ingredients:

3 to 6 pork chops (any size will do - use what you like!)

4 red potatoes -cubed into 1" pieces

about 20 baby carrots

1/4 cup chopped white onion

1/4 tbsp. Kosher salt (more or less to taste)

1/4 tbsp. Freshly Ground Pepper

Sauce: (I made this up from stuff I had on hand because I didn't have enough BBQ sauce)

1/4 bottle BBQ sauce (I used Sweet Baby Ray's Original because it rocks)

1/4 cup ketchup 

2 tbsp. Olive Oil

2 tbsp. Spicy Brown mustard

1 healthy dash of Liquid Smoke (not necessary, but I have it in the pantry)

2 tbsp. minced garlic

1 tsp. oregano

2 tsp. soy sauce

1/2 tsp. red pepper flakes

Directions:

Mix all the sauce ingredients in a medium bowl.  Dip your pork chops in and coat well on both sides.

Place them in the bottom of your slow cooker.

Cut up your potatoes and onion and mix with the baby carrots in the BBQ sauce bowl.  Sprinkle with salt and pepper and add one cup of water. Toss to coat. Place on top of the chops.

Turn the slow cooker to Low and cook all day.  This really depends on the amount of chops.  I used 3 so I cooked for 8 hours.  You will need to cook at least an additional 1 hour for 6 chops.  Hopefully you know your slow cooker and can adapt this cook time to fit your needs.  If you are in a hurry, cook on high for half the time but use a food thermometer to make sure your internal chop temp is 160°F.

I served this with peas and biscuits.  The chops were very tender and the sauce was great!

Lemony Broccoli

This broccoli is a huge hit with our 11 year old.  Yes, she really does like broccoli!  Try it, you will like it too.

Lemony Broccoli

Ingredients:

2 heads of broccoli, washed and chopped

1 lemon

1 tbsp. chopped garlic

a healthy dash of olive oil (or butter/margarine)

salt and pepper to taste

Directions:

Steam the broccoli in a covered pot over high heat for about 5 minutes.  You are looking for a bright green color and the broccoli should still have a little crunch. Overcooked broccoli is mushy and sort of olive green.  YUCK!

While the broccoli is steaming, use a small skillet to saute the garlic in olive oil.

When the broccoli is done, transfer it to a serving dish and pour the garlic over the top. Next cut the lemon in half and squeeze the juice onto the broccoli (careful not to get the seeds in the dish!).  I use both halves of the lemon but if you are nervous, only use half. Toss to coat and then salt/pepper to taste.

This dish is awesome. It is loved by my whole family. I even made it for Thanksgiving one year. Try it, you wont be sorry.

Mrs. Nathan's Pot Roast

This is my pal Melissa Nathan's recipe. She used to be my assistant a long time ago and she is a pretty rockin' Stage Manager. She calls it Mom's Pot Roast but I couldn't do that as my mom uses a very different recipe and she might kill me!

Mrs. Nathan's Pot Roast

1 onion, sliced

lg pot roast

garlic, minced

1 cup water with 1 tsp bouillon dissolved

1 - 8 oz can tomato sauce

2 Tbs brown sugar

1/4 tsp paprika

1/2 tsp mustard

1/4 cup lemon juice

1/4 cup ketchup

1/4 cup vinegar

Preheat oven 350. Slice onion in bottom of pan. Spread garlic over meat; pour broth over. Mix rest of ingredients and pour over meat, cover and cook about 3 hrs. Turn after every hr.

"Delicious! My mom's recipe. Makes it for the jewish holidays." -Melissa

Washington Apple

One of my favorite cocktails is a Washington Apple.  I love the cranberry, apply flavor with the whiskey punch!

Washington Apple

Ingredients:

2 oz Crown Royal® Canadian whiskey

2 oz DeKuyper® Sour Apple Pucker schnapps

2 oz cranberry juice

a splash of Sprite®

Directions:

Serve over ice in a highball glass.

You can also make this as a shot - but why on earth would you want to make such a tiny drink??

:)

Matty's Not-Too-Sweet Tea

My husband loves Iced Sweet Tea.  We live in the south and here it is sickly sweet.  Here is his adaptation.

Matty's Not-Too-Sweet Tea

Ingredients:

1 family size tea bag (whatever your preference) or 4 single serving tea bags

1/2 cup sugar

Coffee maker

1 gallon of water

A container to keep the tea in your fridge

Directions:

Fill your coffee pot almost full of water and place in the water reservoir on your coffee maker.

Place 1/2 cup sugar in your coffee pot. Add a splash of water so it doesn't harden while the tea is brewing. Put the tea bag in the coffee hopper and run the coffee maker.

Pour the tea into your container (do this in the sink - seriously - tea stains counter tops!)

Run an additional pot of water through the coffee maker (leave the tea bag in the hopper)

Pour the tea into your container.

Fill the rest of the container with cold water and stick it in the fridge!

Enjoy until it runs out and then ask your wife to make more.

Chicken Bacon Sausage

This recipe was submitted by my pal Cedan Bourne-Nisson. He's from my old-school Utah Shakespearean Festival days and he is a serious carnivore!

Chicken-Bacon Sausage

(you will need a meat grinder)

Note: If apples are in season I often chop up an apple and add it to the mix pre-grind. Core the apple, but leave the skin on.

Ingredients:

2 lbs chicken thighs

1/2 lb your favorite bacon

1 large/medium clove garlic

3 table spoons kosher salt (I like Diamond Crystal)

1 table spoons fresh ground black pepper

1 tea spoon crushed red pepper (more or less as you like)

6-10 leaves fresh basil (I like Thai, but whatever)

1/4 cup olive oil

A splash of really cold white wine (whatever you have on hand)

Ice

One large mixing bowl, and one medium mixing bowl

Meat Grinder with small die

Directions:

First off, put your whole meat grinder and the bowls in the freezer. Two hours would be good, four would be better.

When your hardware is good and frozen go ahead and put your chicken and bacon in the freezer for a bit too. You don't want to freeze it, but you want it to be good and firm - this will make cutting it up much easier.

Chiffonade the basil and set aside

Dice the clove of garlic.

Cube up your slightly frozen meats (about 1/2 inch cube);

mix the meats, garlic, crushed red, salt, and black pepper together.

Place this whole mix in the refrigerator while you set up your grinder.

Fill the larger bowl with ice, and place the medium bowl in the ice.

Place your grinder so that the meat will fall into the medium bowl.

If you have an apron, you might want to put it on: Sometimes this spits.

On low speed, run the chicken/bacon mix thru the grinder.

Remember: Heat is the enemy. Don't force it... but work as quickly as you can.

When everything is all ground up add the basil.

Then, using a wooden spoon (or a stand mixer with paddle attachment) stir the mix for a good minute. Then add the olive oil and chilled white wine. Mix for another minute.

That's it.

Use it loose, stuff it into casings, poach it (maybe in some white wine?), add it to pasta, or rice. If you have some french bread, pickles, lettuce and mustard you can make a really nice sandwich.

Should keep for 3-4 days refrigerated, or a couple months frozen.

Enjoy

Monkey Bread or Pull Apart Bread

Monkey Bread

This is such a hit at brunch that I sometimes make more than one.  You can add almost anything to this easy bread.  Nuts, raisins, cranberries... just layer it in with the dough balls.

Ingredients

4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 1/2 Tablespoons cinnamon

Directions:

Preheat oven to 350 degrees F. Grease a bundt pan.

Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into quarters and roll into balls. Put a few pieces at a time in the bag. Shake to coat.

Arrange pieces in the bottom of the greased pan. Continue layering until half the biscuit pieces are coated and in the pan.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour half over the layered biscuits. 
Continue layering the biscuits in the pan and pour the remaining half of the liquid over the top.

Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and watch it disappear.

Pumpkin Spice Cream Cheese Spread

Pumpkin Spice Cream Cheese Spread

This shmear is oh-so-good and will keep in your fridge for about 2 weeks in an airtight container.  We like to have brunch, and this is a great EASY addition. Regular cream cheese is boring.  Spice it up!

4 oz. cream cheese, softened

3 tablespoons brown sugar

2 tablespoons pure maple syrup

1/4 cup canned pumpkin

1/2 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1. In a small bowl, beat softened cream cheese, sugar, and syrup til creamy.

2. Add pumpkin, spices and vanilla and beat til smooth.

3. Refrigerate for at least an hour.

4. Enjoy on your favorite bagel!

Bacon and Cheddar Meatloaf

Ingredients

• 2 pieces bacon, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 large egg yolks
• 1 tablespoon Dijon mustard
• 1/2 teaspoon hot sauce
• 1 tablespoon Worcestershire sauce
• 2 tablespoons heavy cream
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 pound ground beef chuck
• 8 ounces ground pork
• 8 ounces ground turkey
• 8 ounces sharp cheddar, shredded (2 1/3 cups)
• 1/3 cup chopped flat-leaf parsley

Glaze Ingredients:

• 4 tablespoons tomato paste
• 2 tablespoon balsamic vinegar
• 4 tablespoons water

Directions

Preheat oven to 400 degrees F.

Cook bacon in a skillet over medium-low heat, until crispy and fat renders, about 10 minutes.

Remove bacon, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.

Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.

Dampen hands with water and on broiling pan, pat mixture into a loaf shape. I use the broiling pan because then all the grease drips off the meatloaf and into the bottom, trust me - if you don't your meatloaf will be sitting in about an inch of grease. YUCK! Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 1/2 hours. Spread the glaze onto the meatloaf in the last 15 minutes of cooking.

Let loaf rest for at least 10 minutes before serving.

I like to serve with potato wedges and a green salad.  I also like to put BBQ sauce on the top of this instead of the glaze, but that's just me!

Hope you like it.

Kickin' Crab Bisque

Kickin' Crab Bisque

3 tablespoons Olive Oil 

2 pieces Celery, diced

2 Carrots, diced

1 small Yellow Onion, diced

4 cloves garlic, minced
3 cups Milk (or half and half if you don't mind the calories!)
8 oz. chicken (or seafood) stock

2 cups Crab meat, shredded (I  like Snow Crab the best 
but you can use your fave.)

3 cups corn kernels (white corn is sweeter!)
Zest from half a lemon

2 tablespoons Old Bay seasoning
Salt and pepper to taste
1/4 cup dry white wine

2 tablespoons corn starch
   
Saute celery, carrots, garlic and onion in olive oil. Combine all ingredients 
except wine and corn starch in Crock-Pot; stir well. 
 Cover and cook on Low setting for 3 to 5 hours. 
Just before serving mix the wine and cornstarch in a cup, pour into chowder
 to thicken. 

Cook another 20 minutes.

(all of this can be made on the stove in an hour if you are in a hurry! 
Simmer on medium.) 

Makes about 2 quarts.

Ukrainian Borscht

I have been taking Russian lessons from a dear Russian friend and also a Ukrainian dancer that I recently met. Both have been very patient with me. In honor of their awesomeness, I present to you this Borscht recipe from the Ukraine. I will be putting up some more recipes from this area as I learn them.

Ingredients

1 qt Water

2 qt Beef stock

3 tb Sunflower oil

2 c Beer (not Lite)-or-2 c Beet kvass (kvass is better but harder to find in the USA)

2 ea Beets, lg. peeled & juliened

4 lb Beef, chuck w/ bone

3 tb Red wine vinegar

1/2 lb Smoked pork butt

2 tb Butter (NOT margerine)

1 ea Carrot, lg. peeled, diced

1 ea Onion, med. coarse chopped

1 ea red Cabbage small shredded

3 tb Tomato paste

1 1/2 tb Salt

Black pepper to taste

4 tb Parsley, minced

1 c Potato, peeled & diced 1/2in

1/2 c Sour cream

Directions

In a large stockpot bring the beef to a boil in 2 1/2 qts. water with 1 tb of salt. After 10 minutes of boiling reduce heat & simmer for 30 minutes more, then remove meat, cool and remove meat from bone & cube 1/2". In a large skillet heat the oil on medium heat. Saute the onion, beets, & carrot until they are soft. Add the potato & butter then cook for 2 minutes more. In the mean time bring the beef stock, water & beer (or kvass) to a boil in the stockpot. Add salt & pepper, vinegar, & meat. Drain the beet-carrot-onion & potato mixture & add to stockpot. Reduce heat & cook for 20 mins. then add cabbage, tomato paste & pork butt. Cook another 30 to 45 minutes. Remove from heat & allow to cool to room temperature. Refrigerate overnight, re-heat and serve.

A large dollop or 2 of sour cream in the soup is mandatory when served. Allow each person to stir it in themselves.

*NOTE: You may add 1 1/2 cups of cooked white beans to this soup if you wish but if you do so soak them in vinegar then add them to the soup.