Monday, June 25, 2012

Borsht, Just Like Baba's


Here's a tribute to Pollacks everywhere. My mom and cha cha have been giving me tips on how to make an authentic beet soup. I took some of their ideas, added a few of my own and came up with a yummy version. Enjoy!!!

For some time saving, you'll need a food processor for slicing or grating the beets, onions and carrots. It won't get your hands and kitchen messy!


Needs: 
1 can sliced beets and juice
half a large red onion
3 medium fresh beets, peeled
2 medium carrots
5 cloves garlic
Handful of fresh green beans, cut into bite sized pieces
Handful of fresh dill sprigs
Spices: salt, pepper, 1 tsp each fennel seeds, garlic powder, coriander, ginger.
Liquids: 2 cups chicken/veggie stock, 3 cups water (or more if desired). 

Step 1: Puree the can of beets with a handful of dill and 3 cloves of garlic, set aside in a small bowl.
Step 2: Heat up some olive oil in a large soup pot
Step 3: Slice the onion, add to the pot and saute until softened
Step 4: Slice 2 beets and shred the last one and the two carrots, add to pot and mix in the spices and some chicken stock and water.
Step 5: Bring to a simmer and add the pureed beet mix and remaining whole garlic cloves (you'll remove these before serving)
Step 6: Add the green beans and cook through
Step 7: Allow to simmer on low for a while (I did about 30 minutes)
Step 8: Get ready to eat...add some more s & p if you wish and serve in soup bowls with a nice dollop of sour cream!


Moolicious!

Wednesday, June 13, 2012

Sweet Potato Fish Soup

Soup's on! This winter, we ate a lot of healthy soups and now that summer is here, I want to continue on with the tradition. I think soups are a great way to stay in shape throughout the cold seasons and when summer arrives, ideally you want to have that, "ahhh, I can continue working out and eating well without worrying about getting into shape all over again" feeling. So, here goes. Happy Summer and Happy Birthday Dad.

Get all of your ingredients ready:
- Peel and dice one small white onion, 6-7 cloves of garlic, 2 chopped scallions, garlic baguette, and one large yam. Get 2 cups chicken or veggie stock ready. Set aside.
- Prep spices: about a tsp of each: oregano, basil, fennel, caraway seed, crushed coriander.
- Clean two large pieces of fresh tilapia and about 12 large shrimp. Set the tilapia on a baking tray, season with salt and pepper and bake at 425 for about 15 minutes or so. Set aside.

1. In your large soup pot, heat up olive oil and a small spritz of sesame oil. Saute onion and garlic for a couple minutes then add diced sweet potatoe. Saute until softened, about 5 more minutes.

2. Add stock and all spices, salt and pepper. Simmer for about 20 minutes, until potatoe cooks.

3.  Next, blend with a hand held blender so that you have a nice, smooth pureed soup. You may want to add some agua (about 1 cup or so... taste and see if you need more salt).

4.  Allow to simmer 5 minutes, and add the shrimp and a handful of chopped scallions. Cook the shrimp until pink.

5. Now for assembly, place a piece of the baked tilapia in your stew bowl, with chunks of garlic baguette and ladle the puree over the top. Top with fresh arugula and a lemon for some pizazz.


Moolicious!

Mediterranean Potato Salad

Summer is finally here! Time to start busting out the BBQed everything, trying new things, sunbathing, reading, swimming, traveling, and making salads, of course. Here's a simple way to impress a crowd minus the traditional creamy mayo dressing. Enjoy.
1. Cut in same sizes and then bowl one small bag (about 2 cups) small mini potatoes in lightly salted water for about 12 minutes.

2. While that's happening, make your dressing and other fixings. Add the following to a medium sized salad bowl:
- 2 tbsps olive oil, 1 tsp red wine vinegar, juice from half a lime, 1 heaping tsp black olive tapenade, 2 tsps garlic paste (or jarred garlic), and yes, the secret ingredient- about 5 anchovies minced, 1/2 tsp dried oregano, dash of fennel seed, salt and pepper.  Mix well, then add some extras: Dice up 3 stalks of celery, mince 1 small shallot, 2 cloves garlic, finely minced and add to bowl. Finally, add a handful of prepared coleslaw (you can find in your salad section) and some celery leaves.

3.  When the taters are done, add them to the bowl and mix while hot so all the flavors can absorb. Mix well and allow to sit in the fridge for a couple of hours.


Moolicious!