Lentil Tapenade

 

This is a fantastic side dish you can serve with any fish or meat.  You can also eat this by itself or on top of mixed greens, as a salad.  This recipe serves 4 people and is a little over 100 calories per serving.
This was a challenge for a competition for World Food Championships "at home challenge".  According to the rules I had to use the sponsor product, Great Value (Walmart).  

Ingredients:
1/2 cup baby lentils
2 anchovies 
1/8 tsp red pepper flakes 
2 cloves garlic, minced
1 TBS olive oil 
2 quartered artichoke hearts, chopped 
2 TBS capers 
1/3 cup black olives, sliced 
1/3 cup green olives 
2 cherry peppers, seeded, chopped 
3 pepperoncini, chopped 
2 TBS cilantro leaves, chopped
2 TBS basil leaves, chopped
1 lemon, juiced, and zested
1 TBS red wine vinegar 
1/8 tsp salt
1/8 tsp black pepper

Directions:
1.  Cook lentils in water in a small saucepan on med/high temperature for 30 mins, or until lentils are soft (not mushy).  Drain
2.  In a medium-size skillet add the anchovies.  Heat on medium temperature until anchovies fall apart, or melt.  Stir in red pepper flakes and garlic.  Saute for 3 mins.  Turn burner off.
3.  Add all other ingredients to the skillet.  Toss with the lentils.  

Serve warm or cold.  Serve as a side dish with any fish or meat, or top on your favorite greens.  

Total recipe serves 4 people (1/2 cup servings) with only approx. 145 calories per serving.  

Pineapple Sauce

 Pineapple Sauce served warm is just the best thing on this planet.  Okay, so why pineapple sauce, you may ask.  Because it is easier than making apple sauce and because it just goes with ham.  Did I say that it was also delicious?  I used canned pineapple packed in juice, not syrup.  Yes, it makes a difference to me.  Just add a few simple ingredients, and before you know it, it's done.  I served this sauce with my Brown Sugar Bourbon Ham, Roasted Honey Butter Carrots, and Whipped Mashed Potatoes.  

Ingredients:

20 can crushed pineapple (with juice)

1/2 cup brown sugar

1 TBS Dijon mustard

1/4 tsp ground cinnamon

2 TBS lemon juice

1 TBS cornstarch

1/8 tsp salt

Directions:

1.  Add all ingredients to a medium-size saucepan, stir well.  Heat on medium-high until pineapple starts to boil.  Reduce temperature to low and let simmer until desired thickness, approx. 5 mins.  

Note:  Serve warm

Cherry Slaw

 

Life is a bowl of cherries, then you add slaw!  Big score with this idea!  

Cole Slaw as a side with a hot dog, burger, or fish sandwich.  How about
on a fish sandwich or grilled Reuben sandwich?  Slaw is just one of those delicious
menu items you can't do without.  But have you ever added cherries?

Fresh cherries are not always easy to find.  We use them whenever we can get our
hands on them.  Dried cherries are always a good thing to have in stock.  Here is
a trick to moisten them up.  Soak the dried cherries in hot coffee.  Within minutes
you will have plump, moist cherries to add to any dish.

Door County Cherry Slaw

Ingredients:
1 cup cherry creme coffee, hot
1/2 cup dried cherries
1 cup mayo
2 TBS cider vinegar
2 TBS sugar, white
3 TBS red onion, chopped fine
3 TBS fresh parsley, chopped fine
1 tsp celery seed
1/8 tsp each of salt and pepper
14 ozs slaw mix

Directions:
1. Add the hot coffee to the cherries in a small bowl.  Let them sit while you mix the slaw dressing.
2.  In a medium size mixing bowl, add the remaining ingredients except for the slaw mix.  Mix together well.
3.  Drain the coffee liquid from the cherries.  Add the cherries and slaw to the dressing.  Toss and chill
until ready to eat.  

Grilled Watermelon Salad

 

Dressed to impress!

Summertime is here, and so are fresh watermelons and cherries.  
We couldn't resist making this beautiful salad using these seasonal ingredients.

This wonderful creation is paired with a cherry coffee vinaigrette that will inspire you to try it.
It is light, healthy, and refreshing.

What are you waiting for?  

Grilled Watermelon Salad
(Cherry Coffee Vinaigrette)

Ingredients:
10 -12 seedless watermelon pieces, cut into triangles
2 cups feta cheese, crumbles
8 ozs arugula lettuce
1 cup red onion, sliced
1/3 cup almonds, slivered 
2 cups cherries, fresh or 1 cup dried
10 mint leaves

Directions For Grilling Watermelon:
1.  Heat grill on high.  Make sure to grease the grill grates.  Place the watermelon slices on the grill towards the back, where the grill is hottest.  Leave on the grill approx. 7-10 mins untouched to achieve char marks.  To check for doneness, carefully lift a piece off the grill but replace it in the same spot.  

Cherry Coffee Vinaigrette

Dry Mix Ingredients:
1/2 cup cherry coffee, brewed
3 TBS dijon Mustard
1 1/2 cups olive oil
1/2 cup balsamic vinegar
1/2 tsp salt
1/2 tsp coarse pepper
1 tsp garlic powder
1 tsp celery salt
2 tsp onion powder
1 TBS dry basil
1 TBS dry parsley
1 TBS dry oregano
3 TBS sugar

Directions:
1.  Add all ingredients to a blender.  Blend until creamy (1-2 mins)

Caramelized Onion Dip

 

Caramelized Onion Dip

Ingredients:
1 TBS olive oil
1 large onion (sweet)
2 cloves garlic
1 TBS butter
2 tsp onion bouillon 
1/2 tsp Worcestershire sauce
1 TBS fresh parsley, chopped
1 cup sour cream
Garnish with chopped scallions and coarse pepper 

Directions:
1.  Heat oil in a medium-size skillet on med/high temperature.  Stir in the sliced onions.  Cover to sweat the onions to soften, stirring occasionally.  Cook the onions until nicely browned and soft.  Stir in the garlic and cook 5 mins.
2.  Melt the butter in the skillet.  Stir in the bouillon, Worcestershire, and parsley.  Cook for 3 mins.
3.  Add the sour cream and onion mixture to a food processor.  Puree until smooth.  Add to a serving bowl.  Top with coarse pepper and chopped scallions.  Serve with chips or vegetables.

Marinated Grilled Flank Steak

 

Marinated Grilled Flank Steak

Ingredients:
2-3 lbs flank steak
2 cups La Lechonera Natural Mojo Marinade
salt and coarse pepper, to taste

Directions:
1.  Season flank steak on both side with salt and pepper.
2.  Place in a large zip bag.  Add 2 cups of Marinade.  Seal and flip bag around to assure the whole steak gets coated with the marinade.  Refrigerate until ready to grill at least 30 mins.  Note: Can be marinated all day or overnight.
3.  Remove from the bag of marinade and pat dry with paper towels.  Re-season with salt and pepper.
4.  Heat grill on high.  Place the steak on the hot grill for 4 mins without touching it.  Flip over and grill for another 4 mins on opposite side.  Place on a cutting board to rest at least 5 mins.  (This will lock in the juices).  Slice thin and serve.  

Tigernut Date Nut Cookies

 

Ingredients:
8 dates
1/2 cup hot water
2 TBS flaxseed meal, ground
1 cup tahini paste
1/3 cup honey
1 tsp pure vanilla extract
1 cup Tigernut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

Directions:
1. Add the dates to a small bowl. Pour hot water over the top of the dates. Let it sit for 30 mins. Remove the dates from the water (reserve water) and puree in a small food processor. Add the flaxseed meal to the reserved water and let sit for 5 mins. Add the tahini paste, honey, and vanilla to the flaxseed and mix well.
2. Preheat the oven to 350 degrees.
3. Add all the other ingredients mix well in a separate bowl.   Add the dry ingredients to the wet ingredients mix well.  
4. Line a baking sheet with a silicone mat or parchment paper. With a medium-sized (1 TBS) cookie scoop, fill with cookie batter and drop on the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Remove from the oven and add to a cookie rack to cool.  

Makes approx. 22 cookies

Sweet Potato Cutie Pies

 

Ingredients
1 1/2 lbs sweet potatoes, peeled and cubed
3 eggs, large
1/2 cup granulated sugar
1/4 cup brown sugar
3/4 cup heavy cream
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp salt
6 pieces puff pastry cut-outs
2 TBS butter, melted

Directions:  Preheat the oven to 350 degrees
1.  Peel and cube the sweet potatoes.  Place in a pan of water.  Cook on the stovetop until potatoes are soft, approx. 20 mins.  Drain and press lightly to extract excess water.  Measure 2 cups of packed sweet potatoes and put them aside.
2.  In a medium-size mixing bowl, add the eggs and sugars.  With an electric mixer, beat for 2 mins.  Add the cream, vanilla, and spices.  Beat for 2-3 mins or until creamy.  Beat in the 2 cups of packed sweet potatoes until completely incorporated, scraping down the side with a spatula.  
3.  Roll out 1 sheet of puff pastry dough.  Place a ramekin upside down on the edge of the dough.  Press down and cut through the dough to make a cut-out, shaping the size of the ramekin.  You will need 6 pieces of dough (1 for each ramekin).
4.  Place the ramekins on a baking sheet.  Spray cooking spray inside each ramekin.  Fill each ramekin 1/2 inch from the top by using a ladle.  Place a piece of dough on top of each ramekin.  Brush butter on the top of the dough.  Sprinkle sugar and cinnamon over the top of the butter for color.  This is optional.  Bake for 35-38 mins.  Turn off the oven and let the pies cool for 1 hr in the oven

Tiramisu Coffee Hot Cocoa

 

Chase the blizzard cold blues away! Sit down and cozy up! This specialty drink will remind you of the famous treat, Tiramisu. Tiramisu is an elegant Italian dessert made with layers of mascarpone cheese, cocoa, and cookies soaked in strong coffee. So, go ahead and wrap your hands around this toasty mug, and sip, sip away! We bring you this delicious, easy-to-make dessert in a cup. 

It is made with only the finest ingredients.                                                                                Make a single cup for yourself or a full pot to share with family and friends.

Tiramisu Coffee Hot Cocoa

Ingredients:
6-8 ozs freshly brewed coffee Door County Dark Voyage)
2 TBS Door County Double Fudge hot cocoa powder
2 TBS mascarpone cheese, room temperature
1 TBS heavy cream
1/4 tsp rum extract
whipped cream for topping
cocoa powder, dusting

Directions:
1. Brew a pot of Door County Dark Voyage Coffee. Fill each coffee mug with approx. 6 -8 ozs of 
coffee. Stir in Double Fudge Cocoa, mascarpone cheese, heavy cream, and rum extract to each cup.  
2. Top each cup with whipped cream and a dusting of cocoa powder.

Note:  Ingredients above is for one cup

Bang Bang Shrimp

 

Shrimp Ingredients:
1 egg beaten
1 cup buttermilk
1.5 lbs large shrimp (peeled/deveined)
1/2 cup flour (gluten-free)
1 tsp paprika
1 tsp garlic powder
1/8 tsp salt
fry oil (canola, vegetable, or peanut oil)

Shrimp Directions:
1. Add egg to a mixing bowl large enough to fit the shrimp. Beat the egg whisk in the buttermilk. Add the shrimp to the bowl and coat well. Cover and refrigerate for at least 30 mins.  
2. Mix together the flour, paprika, garlic powder, and salt in a separate bowl. Put aside. 
3. Remove shrimp from the refrigerator and drain in a strainer. Toss the shrimp in the flour mixture and coat well.
4. Fill a  medium-size saucepan with oil about 3 inches from the bottom of the pan. Heat on med/high temperature. (Test the oil by dropping one shrimp into the oil. It should sizzle right away. If the shrimp does not sizzle, your will need to wait longer for the oil to heat up).  
5. Drop 8-10 shrimp into the hot oil, one at a time. Do not overcrowd the pan. Fry for approx. 2 mins or until shrimp turns pink. Place on a plate lined with paper towels to absorb excess oil. Repeat this process until all the shrimp are fried.
6. Toss the fried shrimp with the sauce to coat. Serve with rice

Bang Bang Sauce Ingredients:
1 cup mayo
1/2 cup sweet chili sauce
juice from 1/2 lemon
2 cloves garlic, minced
1 tsp hot sauce
1 tsp honey

Chicken Pot Pie

I enjoyed playing around with this recipe. I tried to keep it simple by using a 

store-bought gluten-free pie crust. Feel free to make your own crust if you choose. This recipe

makes 6 large ramekin pies. Top each ramekin with crust completely or bake circles of the 

crust separately and serve

Ingredients:

2 TBS olive oil

2 cups onions, chopped

2 cups celery, chopped fine

3 cloves garlic, minced

2 TBS butter

1/3 cup flour (I used gluten-free)

1/3 cup cognac, sherry, or brandy

2 1/2 cups chicken broth

15 oz bag peas and carrots, frozen

1/2 cup heavy cream, warm

1 TBS fresh thyme

1 TBS fresh rosemary

4 cups, chicken, cooked and shredded

1 frozen pie crust, thawed 

1 egg white, beaten

Directions:

1. Heat oil in a large saucepan on med/high heat. Add onion and celery and stir. Cook for 5 mins.  

Stir in garlic and cook for 2 mins. Add butter and melt. Stir in flour and let cook for 3 mins. Stir in cognac and cook for 3 mins.

2. Add chicken broth, peas, carrots, cream, thyme, and rosemary. Bring to a boil. Reduce heat and let simmer until it thickens (approx 10 mins). Stir in chicken.

3. Place dough onto a floured cutting board or a silicone mat. With a cookie or biscuit cutter, cut circles

approx. 1 inch wider than the diameter of your ramekin (example: If ramekin is 4 inches on top diameter, then you want to cut 5-inch circles.)

4. Fill each ramekin with pie filling approx. 1 inch from the top of the ramekin. Place a dough circle on the top of the ramekin, pressing gently around the edge to seal. Brush egg white on top of the dough.

Bake in a preheated 375-degree oven for approx. 30 mins., or until the crust starts to brown.

Savory Stuffed Turkey Breasts with Apple Cider Gravy

 

Ingredients for Stuffed Turkey Breasts
4 thick turkey breasts, sliced in half (lengthwise) 
1 cup apple cider (from 1/2 gal container)
4 TBS melted butter
2 TBS Poultry herbs (see below)

Directions for Stuffed Turkey Breasts:
1.  Slice the turkey breasts in half lengthwise.  Add them to a bowl with 1 cup of apple cider.  Cover and refrigerate for 4 hrs.  Remove and pat dry with paper towels.  
2.  Season the inside and outside of the turkey with salt and pepper.  Stuff each piece with stuffing packed tightly.  Place in a large greased baking sheet, allowing space between each piece.  Brush with melted butter and sprinkle with mixed herbs.  (

Stuffing Ingredients:
8 cups (14 ozs loaf) bread, cubed (toasted)
2 TBS olive oil
2 cups celery, diced 
1 cup fresh fennel, diced
1 cup carrots, shredded
2 cups onions, diced
4 cloves garlic, minced
3/4 cup golden raisins
1 cup water
1 tsp thyme
1 tsp rosemary
1 tsp sage
salt and pepper, to taste
2 cups chicken broth
8 TBS butter
1/2 cup fresh parsley, chopped
1 egg, beaten

Stuffing Directions:
1.  Preheat the oven to 350 degrees.  Cube the bread and place it on a baking sheet.  Toast in the oven for 10-12 mins at 350 degrees.  Remove from the oven and put aside.
2.  Heat the oil in a skillet at medium temp.  Saute the celery, fennel, and carrots for 5 mins.  Stir in the onions and garlic and cook for 5 mins.  Season with salt and pepper.  Stir in the raisins, water, and dry herbs.  Reduced temperature, cover, and simmer for approx. 10 mins or until water is almost evaporated and vegetables are soft.  Add the chicken broth, butter, and parsley and bring to a slight boil.  Remove from the heat.  
3.  Fold in the bread cubes, coating thoroughly with the liquid.  Cover and let it sit for 10 mins.  Fold again.  Store in a bowl, covered until ready to use.
4.  Fold in the beaten egg to the stuffing mix after the stuffing has cooled.  Adding egg is optional.

Apple Cider Gravy Directions:
1.  Heat the remaining apple cider from the gallon container in a saucepan at medium/low temp.  Add a cinnamon stick and 1 tsp of allspice.  Simmer until thickens (approx. 45-60 mins).  Stir occasionally.
Note:  If your apple cider contains spices, do not add the cinnamon and allspice.  

Savory Herb Blend: Equal amounts of your favorite herbs
Thyme, rosemary, sage, marjoram, etc.
Other Choices:  Bell's Seasoning or Poultry Blend

Pistachio Butter

 

Ingredients:
8 ozs raw pistachio nuts, shelled
2 TBS coconut oil
1/8 tsp salt, optional

Directions:
1.  Pre-heat oven to 375 degrees.  Place the pistachios on a large baking sheet.  Spread them out so they are not touching each other.  Roast in the oven for approx. 7-9 mins.  Do not burn, or your butter will taste like it.  
2.  Remove the pistachios from the oven and place them into a small blender/grinder food processor.  Chop the nuts until it becomes a semi-fine powder (this step will take several minutes).  Add the coconut oil, one tablespoon at a time.  Puree until your desired creaminess.  Let it sit for 30 mins then puree again until smooth.  (I will do this step several times just not to burn out my processor).  

Note:  1.  You can use pre-roasted pistachios.  Just warm slightly, so they are easier to grind.  I like unsalted so I can control the salt intake.
           

Pecan Pie Cookies

 

Ingredients for Pecan Filling:
1 egg, beaten
2 TBS butter, room temperature
1/2 cup brown sugar
1/4 cup agave
1 tsp vanilla extract
1/8 tsp salt
1/2 tsp cinnamon
1 cup pecan flour

Ingredients for Pecan Cookies:
1 egg, beaten
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/2 tsp cinnamon
2 cups all-purpose flour or (gluten-free without xanthan gum)
1 cup pecan flour, ground fine

Directions for Pecan Filling:
1. Beat the egg in a medium-size mixing bowl.  Add the butter and sugars to the egg.  Add the vanilla, salt, and cinnamon and whip them together.  Whip in the pecan flour until all the ingredients are incorporated, scraping down the sides with a rubber spatula.  Put aside.
2.  In a separate mixing bowl beat the egg.  Add the butter, sugar, and vanilla.  With an electric mixer whip until creamy.  Add the salt, cinnamon, and flours.  Whip until incorporated, scraping down the sides with a rubber spatula.  
3.  Preheat the oven to 350 degrees.  Line baking sheets with a silicone mat or parchment paper.  Use a 2 TBS cookie scoop and drop round balls of cookie dough onto a baking sheet approx. 3 inches apart.  With your thumb make a hole/well in the center of each ball, not pressing all the way down to the bottom of the cookie.  Fill each hole with no more than 1 TBS of the filling.  Bake for approx. 12 mins or until golden brown.  Let cool completely before removing the cookies from the baking sheet since cookies will be soft in the center.  

Makes 32-34 cookies

Egg Quiche Muffins

 

Egg Quiche Muffins

Ingredients:
8 eggs, beaten
1/2 cup milk 
2 TBS scallions, chopped
1/4 cup red bell peppers, diced fine
1/4 cup shredded carrots, chopped
2 TBS grated cheese
1/2 cup shredded cheese
2 TBS fresh parsley, chopped
1 cup bread, cubed

Directions:
1.  Preheat oven to 350 degrees.  Grease the inside of a cupcake tray (12 count)
2.  Beat eggs in a large bowl.  Whisk in the milk.  Stir in the scallions, peppers, carrots, cheeses, and parsley.  Season with salt and pepper.  Fold in the bread.  Fill each cupcake well with the egg mixture, dividing into 12 portions.  Bake for approx. 20 mins.  

Makes 12 egg muffins

Fried Okra Fritters

 

While we were traveling through Georgia this summer, I noticed that they offered fried okra patties at one of the local restaurants.  I am not sure how they tasted because I did not eat at this restaurant.  I really do like looking at restaurant menus just to get ideas of foods to make for myself.  Plus, eating out has become difficult for me being gluten-free.  I was never a huge fan of okra in the past, but it kinda grew on me.  I thought the okra pattie was a good idea, but I just imagined something a bit on the crunchy side since okra is a little on the wet side.  I added corn for an additional crunch, some Southern seasonings, fried in oil, and served them with this lemon/garlic aioli.  

This certainly is a Southern Charm! 

Ingredients:
2 TBS olive oil
1/2 cup celery, diced fine
3/4 cup onion, chopped fine
2 cloves garlic, minced
1/2 cup creamed corn
1 egg, beaten
2 TBS lemon juice
1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 TBS dry parsley
1/2 cup cornmeal
1/2 cup flour (gluten-free)

Directions:
1.  Heat oil in a skillet on med/high temperature.  Stir in the celery and onions and cover.  Cook for 3-4 mins.  Stir in the garlic and add to a bowl to cool. 
2.  To the bowl, add the creamed corn, beaten egg, lemon juice, and spices.  Stir well.  Fold in the cornmeal and flour.  Season with salt and pepper to your liking.
3.  To the same skillet, add 1/2 inch of fry oil.  Heat on med/high temperature.  Using a large cookie scoop or spoon, drop approx. 1/4 cup of mixture into the hot oil.  Season with salt before flipping over to fry the other side.  
4.  Place the cooked fritters on a plate lined with paper towels to absorb excess oil.  Serve with Aioli Sauce

Aioli Sauce Ingredients:
1 cup mayo
1 tsp honey
1 garlic clove, minced
1 TBS lemon juice
1/4 tsp smoked paprika

Mix all ingredients in a bowl.  Chill until ready to eat.  

Loaded Mac and Cheese

 

Are you craving a warm and hearty meal?  Want a tasty, creative Mac and Cheese?  Well, look no further. 
This Mac and Cheese is sure to impress and satisfy your hunger.  

Ingredients:
1 lb elbow or shell pasta (cooked al dente)
1 lb American Cheese 
4 TBS butter
1/2 cup half and half (or other milk)
1/2 cup grated cheese
1/2 lb bacon, fried (1/2 reserved)
1 cup sour cream (1/2 reserved)
1/3 cup scallions, chopped
2 TBS jalapenos, sliced

Directions:
1.  Cook pasta according to directions
2.  Fry the bacon according to the directions.  Place the fried bacon on paper towels to drain the excess grease.  Crumble the bacon into small pieces.  
3.  In a medium-size saucepan add the cheeses, butter, and half and half.  Simmer on low and stir until cheese is completely melted.  Stir in 1/2 of the bacon and 1/2 of sour cream.  Simmer for an additional 3 mins.   
4.  Pour cheese sauce over top of the cooked pasta and fold it together.  

Serve in individual bowls.  Garnish with remaining sour cream, scallions, bacon, and jalapenos.

Lemon Crab Stuffed Mushrooms

 

Are you grilling steak this weekend?  These have always been a family favorite.  These mushrooms are great to make for gatherings or as a side dish to any meal.  We don't always have crab on hand but if you love tuna, go ahead and use it in this recipe.  

Ingredients:
12 large mushrooms, stems removed
4 ozs cream cheese, softened
1 clove garlic, minced
4 TBS lemon juice, divided
1/4 cup black olives, chopped fine
2 TBS fresh parsley, chopped fine
1/2 cup seasoned bread crumbs
4 ozs crabmeat, reserve juice
4 TBS butter, melted

Directions:
1.   Preheat oven to 350 degrees.  
2.  Remove any dirt from the mushrooms with a dry towel.  Remove stems.
3.  In a medium-size bowl add the cream cheese, garlic, 2 TBS lemon juice, olives, and parsley.  Mix well. I like using a fork to incorporate the flavors into the cream cheese.   Season with salt and pepper, to taste.  Add in the bread crumbs, and work them into the cream cheese.  Combine the crabmeat, making a stuffing.    
4.  Divide the filling evenly amongst the mushrooms by adding the filling inside the center of each mushroom.  Press to pack.  Top off the mushrooms with any filling that might be leftover.  
5.  Melt the butter and stir in the remaining 2 TBS lemon juice.  Brush the butter on top of each mushroom.  Bake for approx. 30 mins or until the stuffing browns on top.  

Ukrainian Pork Borscht

Many of my Ukrainian friends have said that borscht can be made in many different ways. 

It really depends on where you are from.

 I didn't realize how many different varieties there are. All I ever had was a pureed cold version.

  Some recipes call for beef, spicy sausage, pork, and meatless.

Some soups were pureed but some chunky. I also noticed many reviews suggesting no tomatoes, 

but some highly recommend it. I was intrigued to make this soup with the pork, 

and I am so happy I did.    Chunky bites of pork and beets in a vinegar-based tomato broth.  

The pairing of these ingredients is just unique.

Ukrainian Pork Borscht

Ingredients:

8 country-style ribs, boneless

1 cup carrots, diced

2 cups red potatoes, cubed, 

1 cup leeks, sliced

2 cloves, garlic, minced

2 TBS tomato paste

5 cups cooked beets

1 cup tomatoes, diced

2 cups cabbage, chopped

2 cups beet juice, unsweetened or sweetened

2 cups beef broth

sour cream

fresh dill

Directions:

1. In a large dutch oven or stockpot heat 2-3 TBS olive oil on med/high heat. Saute ribs, browning on all sides, approx. 10 mins. Remove from pot and let sit for 10 mins. Cut into bite-size chunks.

2. To the pot, stir in carrots, potatoes, and leeks. Cook for 5 mins. Add garlic and paste and cook for 2 mins.

3. Stir in beets, tomatoes, cabbage, juice, and broth. Stir in cubed pork. Cover and simmer for 20 mins or until veggies are soft. Serve with sour cream and fresh dill.

serves 12

Caribbean Meatball Papaya Stew

Caribbean Meatball Papaya Stew

This recipe is fantastic.  It has all the flavors you would

expect in a Caribbean stew.  Both the meatballs and the stew have

that smokiness from the cumin and slight sweetness from the papaya.  If papaya

is hard to find in your area, you may substitute it with another fruit, such as

pineapple, mango, or honeydew.  You can also use ground meat, such as

beef, lamb, or turkey, in this recipe.  But at some point, these Caribbean-style 

meatballs are a sure definite to make.  

Ingredients:

1 red bell pepper, diced

1 cup onions, diced

3 cloves garlic, minced

2 tsp cumin

1/2 tsp nutmeg

2 tsp curry powder

4 TBS tomato paste

2 cups red skin potatoes, cubed

4 cups beef broth

meatballs:  See recipe

1 cup black beans

2 cups papaya, cubed

1/4 cup cilantro, chopped

Directions:

1.  In a large dutch oven pot, heat 2 TBS cooking oil on med/high heat.  Stir in peppers and onions.  Cook for 5 mins.  Season with salt and pepper.  Stir in garlic and spices and cook for another 2 mins.  Stir in tomato paste and cook for another 2 mins.  

2.  Add potatoes and broth.  Reduce temperature to med/low.  Cook for 20 mins or until potatoes are

 done.   

3.  Add meatballs, beans, papaya, and cilantro.  Stir, carefully not to break meatballs.  Simmer for 8-10  mins.

Caribbean Meatballs:

1/2 cup breadcrumbs, seasoned

1 egg, beaten

1 TBS Tamari (soy sauce)

1 tsp cumin

1/4 tsp nutmeg

1/2 tsp onion powder

3 TBS cilantro leaves, chopped fine

1 lb ground beef, lean

Directions for meatballs:

1.  In a medium-size bowl, add crumbs, egg, and soy sauce.  Stir to blend together.  Let sit for 10 mins.

2.  Add spices to bowl, stir together.  Fold beef into bread mixture.  Roll into 1-inch balls

3.  Heat a skillet with cooking oil.  Drop meatballs into the hot oil.  Brown on all sides, approx. 5-6 mins.