Borscht (Beet Soup)

BORSCHT

I had always wanted to taste this soup and it was really good.

Cook a couple of large beets with 1 large onion (cut up) until really soft.
Add 14 oz. chicken broth
1 - 2 tsp. sugar
1 tsp. salt

Puree all the above together.  Add in 3/4 cup of light sour cream.  Swirl the sour cream into the beet broth.  This should be smooth.  The sour cream can be completely mixed into the beet puree or left swirled.

This has to be really healthy, right?

Wallenbergare



I heated my oil & butter too soon and the crumbs burned, so make sure yours look like these & turn the heat down!



Wallenbergare (Swedish Recipe)

1 lb. ground veal

1 tsp. salt

1 tsp. pepper

4 egg yolks

1 c. heavy cream

Mix everything together adding one egg yolk at a time.  Shape into patties and chill at least ½ hour.  Heat 2 T. butter and 2 T. oil in an electric skillet.

Take chilled patties and pat with: 2 – 4 T. white bread crumbs

Cook until done (I used a meat thermometer and it took about 12 minutes to cook, turning once.)

This recipe made about 8 burgers so I froze some of the uncooked patties to cook later separating each burger with waxed paper.

Serve with mashed potatoes.  The Swedish recipes call for cream and butter to make your potatoes amazing!  I used 2% and had Dad mashed the potatoes the old fashion way.

Stuffed Zucchini

This is the kind of dish that dad would squirm over, if you made it for him.  But to me, (and I'm guessing every other girl in the family) it looks DELICIOUS!  I haven't tried it yet, but I will.  But if anyone else beats me to it, please let me know how it is:

For a step by step picture guide. Click here.

Ingredients:

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper

Optional: bacon (or I would imagine ground sausage would be good too)

Directions:

Preheat your oven to 400 (200C). 

Cut the zucchini in half lengthwise. Spoon out the guts of the zucchini. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato while you’re at it. I’m only using half a tomato (more for color than flavor, really) otherwise things will become a teeny bit too fluid. Sautee the onions in one tbsp oil or butter. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.


Now (in no particular order), add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon (optional) in as well. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.


Put them in a preheated oven, give them about 20 minutes and then turn on the grill until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley (the most underrated herb there is) on top and you’re done.

Best Big, Fat, Chewy Chocolate Chip Cookies

I'm just posting a link, sorry. But you'll love me forever if you try this recipe next time you make chocolate chip cookies. They are bakery quality and sooooooo good.

Best Big, Fat, Chewy Chocolate Chip Cookies

Pineapple Coconut Crumb Muffins

Crumb Topping

1/3 c. flour
1/3 c. coconut (chopped if desired)
3 T. sugar
3 t/ chipped macadamia nuts
3 T. butter, softened

Mix together cutting the butter into the other ingredients with a knife.  Set aside.

Muffin Batter

1 1/3 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. coconut, slightly chopped
2 large eggs, whipped
1/2 c. oil
3 T. pineapple juice (reserve from drained pineapple)
3/4 c. drained crushed pineapple

Preheat oven to 375 degrees...Makes 12 regular muffins.
Stir together the dry ingredients and mix together the wet ingredients.  Stir the wet and dry ingredients together until just mixed.  Fill cups 2/3 full.  Crumble topping over batter.  Slightly press the topping into the batter.  Bake for 20-22 minutes or until wooden pick inserted into center of the muffin comes out clean. Let cool in tin for about 5 minutes.  Remove to wire rack or eat them while they are warm. 

These taste a lot like the Hawaiian Coffee Cake but with a little twist.  Dad even liked them!

Ginger Teriyaki Lettuce Wraps

1 T. oil
1 lb. ground turkey
1 pouch Simply Asia Ginger Teriyaki Stir-Fry Sauce
large lettuce leaves.

Heat the oil and cook the turkey until cooked.  Add the sauce.  Serve in lettuce leaves with shredded carrots, chopped peanuts, chopped chives or green onions.  If you like water chestnuts, chops those up fine and add to the cooked meat.

SUPER EASY AND GOOD (recipe from Brittany's Simply Asia Party).

Homemade Caramel Ice Cream

I'm sure most of you have this recipe from the Candrian cookbook mom made us, but maybe it's one that gets looked over. Or, you don't have an ice cream maker. In that case, go buy one, just so you can make this anytime you want. Yes, it's that delicious!

Beware, it makes a TON.

Caramel Ice Cream:

1 1/3 c. sugar-caramelized
7 c. milk
Add milk to sugar and boil the sugar out
(the sugar will harden once the cold milk is added, and you'll think you burned it or messed up. Don't worry, the sugar will eventually boil out, be patient.)

Beat together:
3 eggs
1 T. flour
1 1/3 c. sugar

Add to milk mixture, beating constantly with beater. Let mixture come to a full boil. Cool in refrigerator.

Since you need the mixture to cool completely before moving on to the next step, it's best to make the night before. It saves time at least. Thanks for the tip mom!

Once cooled add:
2/3 quart cream
1/3 tsp. salt
2 T vanilla (I used maple flavoring since I'm allergic to vanilla and it tasted perfect)

Pour all ingredients into ice cream maker and add milk to 4" from the top of the can. I just realized I didn't do that, but it still turned out just fine. My canister was about 3/4 full anyway.

Freeze using finely chopped ice and 2 quarts of coarse salt.