Category Archives: Seasonal Recipes

Borscht: Good for Your Belly and Your Budget

Posted on February 15, 2013 | 2 comments

When I was a kid I hated beets. I went so far as to refuse to carry the serving bowl of beets when my mother asked us to help set the table. The bread I would carry, green beans, sure, but no way would I touch the beets. Now they are one of my absolute favorite vegetables.

Beet Borscht

Did you know that beets have been considered an aphrodisiac since the time of the ancient Romans? They have also been used for medicinal purposes, as well as a natural red dye since at least the 16th century. No wonder these all natural red velvet cupcakes I made for Valentine’s were such a hit!

I most often roast them in large chunks with a little coconut or olive oil and salt and pepper. Leftovers, if any, are great in salads the next day. The tops of the beets, or beet greens, can be sautéed like collards, kale or any greens.

My second favorite preparation of beets is being featured in this soup. Borscht has been made in Eastern European countries, like Russia and the Ukraine, since the 14th century. It’s hearty, economical, and for those with New Year’s Resolutions, filling while being low in calories. Although they are naturally sweet, and contain about 10% natural sugars, 1 cup of beets has only 50-75 calories.

For this recipe, and all of my recipes, please feel empowered to improvise and substitute ingredients. The only essential one is beets! The recipe works equally well with vegetable broth, making a satisfying vegetarian meal, although beef broth is nice, too. You can even throw in beef stew meat chunks, especially for a chunky borscht. I used a big potato, parsnips and some carrots from our garden, along with other veggies.

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Beet Borscht Soup Recipe

  • Tablespoon of olive oil
  • 1 onion
  • 3 carrots
  • 2-3 cloves of garlic
  • 3-4 large beets, with beet greens
  • 1 large turnip and/or rutabaga
  • 1 large or 2-3 small potatoes
  • 3-4 parsnips
  • 1 quart of beef or vegetable broth
  • 1-2 cups of water, or as needed
  • 1 small red cabbage
  • 2-3 teaspoons of vinegar or lemon juice, or to taste
  • salt, pepper, paprika
  • greek yogurt, creme fraiche, or non-dairy sour cream (for a vegan meal)
  • fresh dill

In a large soup pot over medium heat, sauté the onion and carrots for five minutes in the oil with salt and pepper, and then add garlic. Add the hard, root vegetables (beets, turnips, potatoes, parsnips) and the broth. Add enough water to cover all of the vegetables. Bring to a boil and then lower to a steady simmer. Simmer for 30 minutes and then add the cabbage, simmer for another 10-15 minutes. Adjust the seasoning and add paprika. Add the vinegar or lemon juice to taste.

Option 1: Serve as is as a nice chunky borscht.

Option 2: Puree the soup until smooth. (I like to serve it chunky on the first night and pureed the following. Two soups in one!)

Top with greek yogurt, creme fraiche or sour cream and fresh dill.

Tips for Feeding Baby:

This makes great baby food, from months 8 or 9 on.

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Posted in Food, Healthy Recipes, Recipes for the Whole Family, Recipes from the Garden, Seasonal Recipes

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Hoppin’ John with Black Eyed Peas: Good Luck for the New Year

Posted on January 1, 2013 | 2 comments

Happy New Year!! It is gray and chilly today, even here in San Diego, and it is an absolutely perfect day to be cozy and lazy together at home. Southern tradition dictates that you simply must eat black eyed peas on New Year’s in order to have good luck and prosperity in the coming year.

 “Hoppin’ John” is a simple dish. And although it could be dressed up with bacon and/or Southern greens, I found the homeyness comforting after a night of rich food, like baked brie and short ribs, and alcohol. (Luckily I was the designated driver and escaped a new year’s hangover.)

Hoppin' John with Black Eyed Peas

Traditional Black Eye Pea Hoppin’ John Recipe

  • cooked brown rice
  • cooked black eye peas (about 2 cups)
  • 1 Tablespoon olive oil
  • 1 small onion
  • 2 ribs of celery
  • 1-2 cloves of garlic
  • salt, pepper, cumin and cayenne to taste
  • 2 cups of chicken or vegetable broth

Sauté the onion and celery in olive oil. When soft, add the garlic and spices and sauté another 1 minute. Add the cooked peas and broth. Simmer for 10 minutes. Serve over rice.

This is a baby friendly dish. Obviously defer to your own child’s needs, but try from 9 months on.

 

 

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Posted in Food, Healthy Recipes, Recipes for the Whole Family, Seasonal Recipes

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Bacon Wrapped Turkey Breast Roasted with Vegetables: Two Meals in One Dish

Posted on November 23, 2012 | 4 comments

Did you not get enough turkey yesterday? Or do you have too many leftovers and are looking for tasty ways to use them? This recipe features many of the flavors of Thanksgiving in a one dish meal. And part two of the recipe is a hash — a perfect way to make a second night’s meal, or to use extra Thanksgiving leftovers.

We didn’t cook the whole feast ourselves yesterday but joined a large, extended family gathering. I brought pies. The hosts are great cooks and so gracious that they actually send every guest home with a large to go container of leftovers. Still, I couldn’t wait for the tastes of Thanksgiving last weekend. I also make this recipe with chicken, but the chicken just didn’t look as good in the store as the half split turkey breast. Normally I wrap chicken breast in prosciutto or stuff the turkey with a mix of pancetta and fresh herbs, but this time I had bacon at home. To be perfectly honest, we preferred the taste of the prosciutto over the bacon. Any of them will work for adding moisture and flavor, so use what you like! Similarly, any number of vegetables will work. Use whatever you have on hand. Winter root vegetables are particular well suited to the dish and mushrooms add a lot umami.

Meal One: Turkey Breast Wrapped in Bacon Roasted with Vegetables

  • 1 Tablespoon Olive Oil
  • Vegetables (Sweet Potato, Mushrooms, Fennel, Onion, Garlic, Parsnips, Potato, Bell Pepper, Butternut Squash, Leeks, Carrots etc.)
  • Black Pepper, Cayenne
  • 1 Split Half Turkey Breast, Bone-In (can also use Chicken)
  • Prosciutto or Bacon
  • Fresh Herbs (Sage, Thyme, Rosemary, Parsley, etc.)
  • 1/4 cup of Sherry, Marsala or White Wine

Preheat oven to 400° F. Add oil to a large oven proof skillet, pan, dutch oven or baking dish. Chop the vegetables into chunks (slightly larger than bite-sized as they will shrink down) and add them to the pan. Sprinkle with pepper and cayenne (salt is optional since the bacon/prosciutto is salty). Stir so that all are coated with a little bit of oil, and add a little more oil if needed.

Sprinkle pepper and fresh herbs on the turkey breast. Wrap with slices of prosciutto and bacon so that just the top is covered. Place on top of the vegetables. Toss any extra herbs in with the vegetables. Roast in the oven until the meat reaches an internal temperature of 165° F. (I remove it just before then as I find the temperature continues to rise slightly.) Move the meat to a serving dish. If the veggies need more time, throw them back into the oven. If they are near done, add the sherry, marsala or wine, and stir. Place back in the oven for 3-5 minutes. (This can also be done on top of the stove, if using a skillet or dutch oven.) Using a spatula or wooden spoon, scrape up the caramelized bits, stir and serve.

Notes:

  • If you are using chicken it will be definitely be done before the vegetables. So either cook them alone a little before adding the meat, after, or both.
  • For a nice variation, stuff the turkey with pancetta and herbs instead of wrapping. Make a slice length-wise down the breast and stuff.
  • For a true taste of Thanksgiving, use sage, among other herbs. I try to avoid eating sage while breastfeeding, however, since it can reduce milk production.
  • This is easily a one dish meal, but this time I served it with my favorite green salad of late: baby kale, citrus, fennel and feta.

Meal Two: Turkey, Roast Veggie and Bacon Hash

  • Leftovers from the above dish, or any combination of leftover meat, potatoes and/or veggies
  • 6 or so eggs, beaten

In a large pan heat any fat that has congealed in the leftovers. If needed, add a little oil. Remove the bacon (if any) from the meat and chop finely. Add to the pan. Remove the meat from the bone and cut into bite-sized chunks. Add the meat and vegetables to the pan. Add the eggs. Stir occasionally, like scrambled eggs, until the eggs are done and the other ingredients are heated though. No seasoning is usually needed since the leftovers are seasoned. Can be served with hot sauce and/or ketchup.

What is your favorite way to use leftover turkey?

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Posted in Food, Recipes for the Whole Family, Recipes from the Garden, Seasonal Recipes

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