Borscht with Beef.

I know. Weird.
I can barely pronounce it either. But when you get past the awkward color and strange (to some) ingredients it is so yummy!
Borscht is a staple food in Eastern European cuisine and being from a Hungarian background I pretty much have a taste for beets and cabbage in my blood. This is a pretty healthy version... leaving out potatoes and cream and opting for greek yogurt (as usual) and lots of extra veggies.

Ingredients:

4 teaspoons canola oil

8 ounces flank steak cut into cubes

8 ounces mushrooms, sliced

6 medium beets, peeled and shredded

2 cups green cabbage, shredded

1 cup carrots, shredded

1 cup onion, finely chopped

1 cup celery, finely chopped

1/2 cup red wine

6 cups beef stock

1 tablespoon worcestershire sauce

1/4 cup fresh dill, chopped, plus more for garnish

1/2 cup non fat greek yogurt (or sour cream)

Method:

Heat 2 teaspoons oil in a large soup pot or Dutch oven over medium-high heat. Add steak and cook, stirring frequently, until beginning to brown, 2 to 4 minutes. Transfer to a bowl.

Add 1 teaspoon oil to the pot and heat over medium-high. Add mushrooms and cook, stirring, until beginning to brown, 3 to 5 minutes. Transfer to the bowl.

Add the remaining 1 teaspoon oil to the pot. Add beets, cabbage, carrots, onion and celery. Cook, stirring frequently, until beginning to soften, about 10 minutes. Add wine and cook, stirring and scraping up any browned bits. Stir in the reserved mushrooms, broth, and Worcestershire sauce. Cover and bring to a boil. Add meat and reduce heat to maintain a simmer and cook, covered, until the vegetables and meat are tender, about an hour.

Stir in the fresh dill before serving and garnish with yogurt and dill. 

Enjoy!

Collard Greens to Make a Southern Boy Happy

I was never the child stuck at the dinner table with my elbows on the table and tears running down my cheeks in protest of the leafy greens left on my plate. I love my veggies. Always have. Always will. However, I love them a little bit extra when they are braised with smoked meats and garlic.

It is no secret that I have a small obsession with southern food. If you haven't picked up on this small little detail yet....well, then- SURPRISE..... learn how to read. I just love it. I sometimes think that I may have married my husband for the regular trips to North Carolina that somewhat revolve around which pulled pork sandwich I will stuff in my mouth next. And if any of you have tasted his smoked tri-tip (get your mind out of the gutter, I am not talking about man-meat here).... well, you know where the inspiration for my vows may have come from.

On our last trip to NC over Christmas I became a champ at absolutely devouring collard greens. Ok, ok..... so they aren't deep fried or cooked in their own fat for hours on end.... or even smothered in a tangy BBQ sauce, but holy hell- I am obsessed with this tender smokey dish. And.... wait for it..... it is actually packed with nutrients and health benefits. Ya, I said it.... collard greens are good for you! So give yourself 2 hours or so and get cooking- these are sure to win you some new friends or make your old ones actually like you more.... and these are southern hubby approved!

southern collard greens.

Ingredients:
2 pounds collard greens
2 meaty, smoked ham hocks
1 1/2 cups white wine
4 cups chicken broth
3 TBSP apple cider vinegar
1 tsp red pepper flakes
4 cloves garlic
2 cups chopped yellow onion
Coarse sea salt
Fresh cracked black pepper

Method:
In a large pot, add ham hocks, onion, garlic, red pepper flakes, and white wine. Bring to a boil and reduce for about 5 minutes. Add collard greens, vinegar, and chicken broth and bring back to a boil. Once boiling, reduce to low heat and simmer for about 2 hours until greens are very tender and ham hocks are starting to pull apart. Season with salt and pepper and try not to eat the whole pot.

Now... since I have lots of new family that are probably pro at making collard greens.... this was my first time, and while these turned out ABSOLUTELY DELICIOUS- I am more than open to suggestions and tips on how you make yours :)

Salted Caramel Apple Pie

As you may know, baking is not really a talent that I like brag about. I love baking. I love eating baked goods.... but it is unfortunately not something that I always succeed at. However, on the occasion that my stars are perfectly aligned and I am oozing with good karma- I have been known to whip up a masterpiece. 

This is a pie to make anyone weak in the knees. Salty caramel and perfectly cooked apples baked in a crust that will make you swoon at the very sight of it. It is so pretty, and absolutely delicious!

salted caramel apple pie

Ingredients:
Salted Caramel-
1/2 cup heavy cream
1 cup white granulated sugar
5 tablespoons unsalted butter, room temperature
1/2 teaspoon of flaky sea salt (I used Maldon)

Pie-
2 nine-inch pie crusts (homemade or store-bought)
3 Gala Apples (You can use others too)
1 Granny Smith Apples
1 lemon
4 tablespoons of all-purpose flour
3 tablespoons white granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon allspice


Method:
To make the pie crust:
Haha. Ya- go for it... make your own pie crust. Or be like me, buy rolled pie crust, and make your life wayyyy easier. Press one pie crust into a 9 inch pie dish. With the other crust, I actually cut out hearts with a cookie cutter for a fun spin on a lattice top. If you do decide to do the heart shapes (you should) cut them out and then place in the refrigerator until you are ready to use them. Once the pie is ready, place the hearts around the edge of the pie. If there are any holes or gaps in the apples, fill them with chopped up pieces of apple or else your hearts will sink into the holes while the pie is baking. 

To make the salted caramel:

In a medium to large pot, add the sugar and place it over medium heat. Do not stir. Cook the sugar until the bottom starts to turn a light golden brown, about 3 minutes. Stir the sugar, if needed, so all of it gets its turn hitting the bottom of the pan. Cook the sugar until it turns a medium brown, this process will happen fast so be sure not to leave. Once the caramel reaches a medium brown color take it off the heat and whisk it until smooth. You’ll notice that it will still turn a darker color and cook more as you whisk. At this point it should be a dark brown – if it’s not, place it back on the heat in 30 second increments, whisking the entire time, until it reaches that dark caramel color. Turn off the heat and whisk in the 5 tablespoons of butter (it will bubble up!). Keep whisking until the melted butter fully incorporates into the cooked sugar. Next, add the warm cream (it will bubble up!), whisking it in until it’s fully incorporated. You’ll notice that the texture is much thinner than it was earlier – not to worry it will thicken as it cools. Add the salt and whisk. Transfer it to a glass container and set aside.

My biggest tip for making caramel is to have all of your ingredients measured out and ready to pour in so that once you start cooking the caramel you won't have to turn your back to it or stop whisking. 

To make the apple filling:
Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. A mandolin works great for producing very thin slices. I used an apple corer and then sliced the apples to get the fun round shape. 

Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.

To make the apple filling seasoning:
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, and nutmeg. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.

To assemble the pie:
Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).

Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Save a small portion of the caramel to pour on top once the lattice is assembled.

Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.

Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.

When you take it out of the oven, the caramel may look thin – that’s ok. It will thicken after it cools. To cut attractive looking slices, allow the pie to cool (at room temperature) for 5-6 hours. Serve with freshly whipped cream and a drizzle of salted caramel.

Inspiration from Four and Twenty Blackbirds and A Cozy Kitchen

Whole Wheat Spaghetti with Lemon Zest, Toasted Almonds, and Parsley.

Here's the thing...... I love carbs. A lot.

Here's the problem.... Sometimes I go to the south for 2 weeks over Christmas and eat every fried pickle and pork sandwich I can get my hands on. So, I come home, try to zip up my jeans, and gear up for a brutal 3 week detox on The South Beach Diet while crying myself to sleep with tears of failure because I ordered 3 egg rolls on DAY ONE! Yup. Day one. I can't even go a god damn day.

Here's the solution..... I've said it once and I will say it as many times as it takes to get it into my head- dieting is ridiculous. Everything in moderation is completely ok and there are amazing recipes that let you have your cake and eat it too.... that saying doesn't necessarily work right there, but cake sounds delicious and you get my point.

Say it with me: "Carbs are not the enemy."
There really are endless ways to prepare good for you carbs.... even pasta!

whole wheat pasta with toasted almonds, parsley, and lemon zest. 

Ingredients:

Whole wheat spaghetti... cooked to al dente, of course

Parmesan cheese, shredded

Olive oil

Parsley, chopped

Almonds, toasted

Lemon zest

Lemon Juice

Sea Salt

Freshly cracked black pepper

Method:

As you probably noticed, there are no amounts for any of the ingredients listed. This recipe is completely to your own taste. I like my pasta super lemony, so I add tons of zest and lemon juice. I added about 1/2 cup as toasted almonds, and a good handful of chopped parsley. And of course..... tons of parmesan cheese. Then drizzle with olive oil, sprinkle with sea salt and pepper and just toss everything together and enjoy!

I made this for lunch, so I just had a serving of pasta. This would be great for dinner served with a roasted chicken breast or a nice piece of fish.