Beef Borscht

September 2011 Recipe of the Month
On a cold, rainy fall day, soup paired with crusty bread is the perfect resolve for any stormy weather.  This recipe is a favorite friends who frequently cooks it.  For any of you who come from Eastern European stock, its a family favorite. This hearty beef and beet soup was served to travelers at local Inns on their way from one city to another.

Ingredients

• 1 ½ pounds cubed boneless stewing beef

• 2 tablespoons olive oil

• 1 beet trimmed

• 1 can sliced beets

• 1 can low sodium beef broth

• 1 leek, chopped

• 1 carrot chopped

• ½ head of cabbage, coarsely shredded

• Fresh dill

• ½ can diced tomatoes, drained (no salt)

• 1 tablespoon tomato paste (no salt)

• 2 cups of water

• 2 ½ tablespoons red wine vinegar

• ¼ cup brown sugar packed

• Salt and Pepper

• ¼ cup of sour cream

Preparation

1. Preheat oven to 350°. Cut ends off of beet, wrapped in foil and roast in oven for 1 hour. Cool.

2. In large soup pot over medium heat, warm 1 tablespoon of oil, brown beef in batches. Transfer to a plate and set aside.

3. Add remaining oil and sauté leeks and carrots until softened and slightly brown.

4. Drain canned beets and broth to make 2 cups to the pot, add beef, tomatoes, cabbage, water, tomato paste and a few sprigs of dill, bring to simmer, stir and cook till beef is tender approximately 1 hour.

5. Slice beet and add drained beets, vinegar, brown sugar and salt and pepper to taste and simmer 5 minutes longer.

4. Serve with sour cream and chopped dill.

Serve with sliced Tuscan bread and butter and a hearty glass is red wine. This soup’s flavors improve, so feel free to make a day ahead before serving.

Goat Cheese & Shrimp-Stuffed Poblanos for 2

Easy Gourmet - April 2011 Recipe of the Month
 I had dinner at a cozy little Blue Island restaurant last weekend.  Had a yummy stuffed chile that was awesome.  Thought I'd take a spin on the tasty dish  for this month's Easy Gourmet.  As you know, I'll wander the grocery isles till the idea hits me.  This time I was looking at the spices and saw Smoked Paprika.  Thought this would be a nice compliment to the roasted chiles.

2 poblano chiles

2 ounces mild goat cheese

¼ cup Taco style shredded cheese

¼ pound cooked shrimp from butcher counter chopped

1 tablespoon white onion, chopped

1 tablespoon cilantro, chopped

1 tablespoon fresh chives, chopped

Salt and pepper, to taste



Roast poblano chilies either over a direct flame or under a broiler until charred. Place chiles in zip lock bag to steam - Remove the charred skin. Leaving the stems intact, make a slit in the sides of the chiles and remove the seeds.


Preheat the oven to 350 degrees F.


In a medium mixing bowl, combine the cheeses with shrimp, onion, cilantro and chive. Taking care not to tear the chilies, carefully stuff them with the cheese mixture. Transfer the chilies to a baking sheet. Place in preheated oven for about 10 minutes.

Serve with smoked paprika tomato sauce.

Smoked Paprika Tomato Sauce:

1 Jar good pasta sauce

1 Tablespoon roasted paprika

1 jalapeño chile, seeded and chopped

Olive oil to taste

Heat olive oil sauté jalapeño chile in a medium skillet heat around 2 minutes add sauce and paprika, heat for an additional 3 minutes. Season to taste with salt and pepper.

-Enjoy Julea Joseph

Asparagus, Shrimp Coconut Oil Sauté with Lemon Infused Rice

Easy Gourmet March 2011 Recipe:
Spring is here and with that my favorite veggie in season - Asparagus.  Whip up this super simple, yet special dish.  The use of coconut oil to saute in, gives this dish a nutty, yet exotic flavor. And the lemon infused rice pairs well with the shrimp.  Enjoy - Julea Joseph

Ingredients:


• 3 cups reduced-sodium chicken broth

• 1 1/4 cups rice

• 1 tablespoon grated lemon zest

• 2-3 tablespoons coconut oil*

• 3/4 pound asparagus, trimmed and cut into 1-inch pieces

• 3/4 pound frozen shrimp, defrosted

• 2 tablespoons chopped green onions

• 1/4 cup white wine

• Salt & Pepper to taste

Directions:

Rice: In microwave safe bowl, mix together, broth, rice and lemon zest. Cook 22 minutes at 60% power. Check at 18 minutes, mix and continue cooking till rice has absorbed all liquid. Take out of micro and let set a few minutes.

Sauté: In large skillet, add oil and bring up to medium heat. Add asparagus and cook 5 minutes till fork tender, add shrimp and then green onions. Add salt and pepper, then sauté another few minutes - De glaze pan with white wine.


Serve: Serve over a bed of rice. Add wedge of lemon.


*Coconut Oil: This oil is available at health food and gourmet shops. Check your organic isles also at your local grocery too.

http://www.latourangelle.com/products_detail.php?product=coconut