A naturally hearty vegan stew: Borscht!

Those of you whose only experience with borscht is as a cold magenta liquid, perhaps served with a single boiled potato, think again! This version of borscht (there are many variations) hails from Russia & the Ukraine (the former is more the Polish/Yiddish variety), and is more like a hearty stew than a sort of beet-based gazpacho. It’s still very much peasant food, though: immensely nutritious, satisfying, and seasonal. Perfect for snowy winter nights!

It’s also effortlessly vegetarian, and even vegan if you skip the dollop of sour cream at the end, or use a non-dairy version of the sour cream. Bonus: assuming you serve it alongside well-sourced protein, it fits right into the Paleo groove as well (sour cream omitted, and potato optional, depending on where you’re personally at with starchy carbs).

In a nod to our fabulously frugal roots, I recommend that you resourcefully save the beet greens, saute them in a little olive oil, and serve them with a dash of sherry vinegar alongside the steaming bowls of borscht.  A recipe (if you could even call it that, it’s so simple) follows the borscht recipe.

Na Zdorov’ye! (Vodka optional.)

2 tablespoons coconut or olive oil
1 large onion, diced
1 stalk celery, diced
1 carrot, shredded
1 green pepper, diced
2-3 cups cabbage, shredded (approx 1/2 medium cabbage)
2 beets, shredded
5 cloves garlic, minced
6 ounces tomato paste
8 cups vegetable broth
1 apple, diced
1 russet or Yukon Gold potato, diced
1 bay leaf
1 tablespoon smoked paprika
1 teaspoon salt (or more to taste)
Freshly ground black pepper to taste
juice of one lemon*
2 tablespoons fresh dill, minced, plus more for garnish as desired

In a large stockpot, heat oil over medium high. Saute onion, celery, carrot, and green pepper until softened, 5-6 minutes. Add cabbage and beets and continue cooking, stirring occasionally, for another 10 minutes. Stir in tomato paste and garlic, incorporating fully, then add the vegetable broth, apple, potato, and bay leaf, raising heat to a boil. Reduce to simmer, cover, and cook for 20 minutes.

Add the smoked paprika, lemon, salt and pepper to taste, then cover again and cook over as low a heat as you can manage for at least another hour; two if possible. Serve with a dollop of sour cream, if using, and a generous sprinkling of fresh dill. (Don’t skip the dill, even if you omit the sour cream!)

 * When Donna tested this for me, both for quality assurance and so Jim could skillfully photograph it (thanks, guys!), she tried using 2 tablespoons of balsamic vinegar in place of the lemon juice and dill. I personally love the dill, but you should definitely try her variation if it sounds more up your alley!

SAUTEED BEET GREENS

Reserved greens, washed, de-stemmed, and torn into approx 3-inch pieces
2 tablespoons coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon sherry (or red wine) vinegar

Heat oil in large skillet over medium heat. Add onion and garlic and cook for 2-3 minutes, until softening. Add greens to skillet and saute until greens are wilting and tender (not too long). Toss with vinegar and serve with a bit of salt and pepper if desired.

– posted by Anne

Buffalo Chicken Soup - Buffalo Wings in Liquid Form

Am I the only one who thinks it is strange to pay millions of dollars to men who run around on a field kicking/throwing/catching a ball, and yet we pay our teachers peanuts to tutor and care for the rising generation of Americans??? It just doesn’t make any sense to me.

But, here’s what I do love: I do love getting together with friends and family. And I do love eating waaaay too many calories of decadence. I do love a steamy, spicy bowl of soup on a winter day. And I love the flavors of Buffalo Wings. A few years ago, I even made a pilgrimage to the Anchor Bar in Buffalo, New York, where Buffalo Wings were invented.

So to me it seemed a natch to make a soup that has those flavors all in one bowl. Hence, Buffalo Chicken Soup.

This soup is actually good for you if you use low fat Greek yogurt in place of sour cream.

It is so good, it’s even worth watching a little football on the side.

Check out some of our yummy noshes for Game Days past.

Fabulous food blogger Sarah at Sarah’s Cucina Bella did a fabulous roundup of superbowl foods by other bloggers, to which we say: CHEERS!

General Snackiness:

• Chili Cheese Dip on Sarah’s Cucina Bella
• Brown Butter Garlic Snack Mix on Sarah’s Cucina Bella
• Roasted Garlic and Artichoke Bread on Sarah’s Cucina Bella
• Hot Spinach Artichoke White Bean Dip on Sarah’s Cucina Bella
• Italian Gorgonzola Bread on Sweetnicks
• Roasted Asparagus Wrapped in Ham on Kalyn’s Kitchen
• Ginger Spice Mixed Nuts on The Perfect Pantry
• Bacon-Wrapped Apple and Sausage Bundles on Recipe Girl
• Roasted Pancetta and Herb Butter Crostini on Family, Friends and Food

Chilis:

• Autumn Vegetable Chili on Sarah’s Cucina Bella
• Turkey Chili on Sarah’s Cucina Bella
• Meat-Lovers Chipotle Chili on Sarah’s Cucina Bella
• Texas Chili on Soup Addict
• Steak Chili on Food for My Family
• Chili con Carne on The Foodies Kitchen
• White Chicken Chili on Cinnamon Girl Recipes
• Chipotle Sauce Chili with Apple and Black Beans on VeganYumYum
• Cincinnati Chili on Framed Cooks
• Spicy Vegetarian Chili on Joy the Baker

3 tablespoons butter
3 cups diced celery
2 cups  diced onion
3 cloves garlic, minced
1/4 cup all purpose flour
4 cups chicken stock
1/2 cup cayenne pepper sauce (I like Frank’s)
2 cups diced cooked chicken
1/2 cup Greek yogurt

Garnishes: blue cheese crumbles, diced chicken, hot sauce, Greek yogurt

In a large stockpost, saute celery and onions over medium high heat for 3 to 5 minutes, until softened.

Add garlic and saute another minute. Stir in flour and cook another minute or two, until flour is absorbed.

Add chicken stock and hot sauce. Simmer for 5 minutes.

Remove from heat and stir in chicken and Greek yogurt.

Serve warm. Garnish as desired.

Farina with Fruit Swirls - shown here with strawberry and blueberry

Looking back, I was a wimp.

Those “cold” mornings when I just had to have a hot breakfast to warm me up were only in the ’50′s for a low temp. And yet. I was a skinny kid who knew no colder climes than sunny southern Arizona. My childhood was not easy or stress-free. But for just a moment once in awhile on a “cold” morning, the world was right.

The smooth, ooey gooey steamy bowl of farina goodness was my favorite comfort breakfast, and I begged my mom regularly until she gave in and cooked some. Farina, which is the polenta of the wheat world, is ground wheat germ. And my special touch: swirling in some jam right before eating.

Nowadays, I throw some fruit in the blender, or I use some of my hubby’s morning  smoothie concoction now for the swirled effect. Yum. One bite takes me back.

So, if you are lucky enough to have some cute little people cruising around your house, cook up some farina and let them swirl it with a favorite jam. Heck, try a spoonful of chocolate hazelnut spread for decadent deliciousness. You’ll be creating breakfast memories for generations to come. If you don’t believe fun food memories kids can have with a mom who cooks farina for them, check out Family Friendly Food’s hilarious post about farina porridge mess!

Happy Winter, Everyone!

– posted by Donna

Make it Paleo, from the authors of the Food Lover's Primal Palate

 I loved Donna’s Top Ten New Year’s Resolutions, Foodie Edition! I share many of the same goals, of course – especially #1: MAKE MORE MISTAKES. We definitely all get into that habit of only trying what we know or are at least reasonably certain will work – but stepping outside that comfort zone is where innovation and inspiration really happens.

As far as lifestyle changes go, though, my own approach is taking a different and pretty dramatic turn. I’ve known for a while that I’m better off without gluten – my breastfeeding daughter had a sensitivity to it, and lo, when I changed my own diet so as to meet her needs while nursing, I found that *I* felt better. I noted at the time that I had always done best in terms of weight management with a lower carb approach.

In hindsight, I thought that the drastic reduction of wheat products (and near total elimination during Phase One, save for sneaky culprits like soy sauce here and there) may have had much to do with the results – but lately, I’m becoming more and more inclined to think this wasn’t nearly enough for me to sustain in the long run, especially after a pregnancy where too much weight was gained and still – STILL – has not been completely lost. And the more I learn about nutrition, about gut healing, and about the role of inflammation on our bodies, the more sense a whole new approach makes to me.

So I’m taking the Paleo plunge. Paleo eating, also known as Primal (with only a few variations in the latter) is theoretically returning to the diets of our earliest ancestors: Vegetables, fruit, meat, nuts, with an emphasis on healthy (TRULY healthy) fats and quality sources: grass-fed beef, organic produce and so on. Hunter-gatherer, with a few modern resources that are harmonious with these principles (like smoothies and virgin coconut oil). So not only no wheat but no grains at all, no dairy for the most part (some approaches allow for grass fed butter, ideally clarified), no legumes, and no refined sugar. Oh, and get some organ meats and game in when you can.

This is quite the dramatic change for someone who wrote a vegetarian cookbook focused on the now-verboten tofu. But I’ve got to tell you: two weeks in and I already feel better then I can remember ever feeling, period, much less on any diet plan (though South Beach was close; I think the dairy was my pitfall there). It’s too early to make any major calls on the long-term results, but I’ll be checking in.

I’ll link up some great sources more detailed information than I can as a mere young Padawan Paleo, but if you do nothing else, check out Mark’s Daily Apple, the blog from Mark Sisson, author of the Primal Blueprint. I’ll keep you posted – note the new major Paleo category on the blog.

Wheat Belly: This book isn’t Paleo- exclusive, as it focuses on gluten specifically, but it’s an excellent primer on the current situation, including an explanation of how modern wheat got to be the way it is.

Mark’s Daily Apple on the problems with grains. I know, it seems like heresy when we’re all been told to cram ourselves full of Healthy Whole Grains! all our lives. But give it a read, and follow some of his other links while you’re there if you’re so inclined.

Make It Paleo: My first official Paleo Cookbook (thanks Santa!), and wow, is it ever gorgeous and delicious. You’ll be amazed at the vast variety and creativity – I don’t think anyone could look through this and complain that the Paleo approach is lacking in scope.

The Food Lover’s Primal Palate: This is the blog of the authors above – more of the same awesome to be found here!

Nom Nom Paleo: Another truly excellent Paleo blog.

Elana’s Pantry: Not exclusively a Paleo blog, but her focus on almond and coconut flour makes this the perfect resource for when cavepeople want a treat. Many of her recipes are Paleo already (what sweeteners one is comfortable using being the primary debatable point, a personal choice of course).

And if you want to take a few minutes to watch something completely mindblowing, check out this TED talk from an MD who cured her own multiple sclerosis through her diet, a diet that is very much consistent with Paleo principles:

– posted by Anne

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Potato Crusted Halibut Fillets on a bed of Sauteed Celery Ribbons

Let’s say you’re like me and want to love white fish, just because it’s so darn good for you. But let’s say you also love fish oily, crunchy, battered.

I am the kind of cook who can take a perfectly healthy fish fillet and turn it into something decadent. Say, with an oily, crunchy battered coating . . .  dipped in Tartar sauce . . . hmmmmm . . .  Okay, sorry, daydreaming here . . .

White fish is has so many health benefits, it’s true.

Sure, you can batter and then deep fry most any food to add a delicious golden brown crunch to it. But let’s just say we want to think outside the old deep fryer for just a sec.

Rock Star Chef Ann Burrelll made halibut with a potato crust, and it looked like the perfect blend of golden crunch and healthy fish. I couldn’t wait to sink my fork into this dish.

If you want crunchy fish fillets without the hassle of 3-step battering and deep frying, this is a  technique that will knock your socks off: Crispy instant potato flakes add the perfect crunch to any fillet, especially white fish fillets. Dry herbs mixed into the potato flakes add flavor, too.

All you do is season the fillets with a little S & P, dip them into egg wash, press them into a mixture of instant potato flakes and herbs and then shallow fry them. That’s it. Really.

All the health, with just a little of the naughty crunchiness!

– posted by Donna

POTATO CRUSTED HALIBUT FILLETS

2 tablespoons dried herbs, and combination (I like a little rosemary, parsley and thyme)
1 cup instant mashed potato flakes
4 fillets (4 ounces each) halibut or other white fish
Salt and pepper
1 egg mixed with 1 teaspoon water
Vegetable oil for frying

Preheat oven to 400 degrees.

Mix together the herbs and potato flakes and spread on a small plate.

Sprinkle the fish fillets with salt and pepper. Dip one side of fillets in egg mixture and then press into potato mixture. Set on a plate, potato crust up, while oil is heating in a skillet.

Heat a large skillet to medium high heat. Add about 1/4 inch deep oil. Place fillets in pan, potato side down, and fry to a golden brown, about 3 minutes.

Turn fish fillets over and then place skillet in oven for about 10 minutes, until fillets are cooked through.

Serve immediately.

Check out other bloggers adding a healthy-ish crunch to white fish:

Baked White Fish with Pine Nut Crust, Kalyn’s Kitchen
Panko Mustard Crusted Fish, The Perfect Pantry
Easy Baked Fish, A Recipe a day
Thai Crispy Fish, She Simmers

I can tell you the exact moment I learned about ZERO calorie noodles.

Yes, this moment is right up there with JFK’s murder and September 11, 2001 for me. One of those moments that makes your heart skip a beat, never to be forgotten. I mean, seriously: zero calorie pasta? Could it be true?

I got an email entitled “Miracle Noodles,” a.k.a. Shirataki noodles. You can buy these miracles-in-a-bag in Asian specialty markets, or many enlightened mega marts. The noodles come in two forms:  Zero calorie version, made entirely from fiber from a yam, or add just 20 calories per serving and you can buy noodles made from yam fiber plus a little tofu, which gives them more of the taste and texture of traditional pasta.

After some research, I can’t find a single downside to these noodles. Zero calories. Zero carbs. Gluten free. High fiber. Vegetarian. Vegan. Pretty much the best food a dieter can eat.

Either way, I love these noodles. They don’t have much flavor on their own, but I make them with Asian flavors and veggies, and the whole plateful is about 120 calories, and very VERY low carbs.

I like the House brand, a company which makes fabulous tofu. Some folks complain about a fishy smell to their noodles when they opened up the bag, but the House brand at least does not have any “off” smell.

So, if you’re like me and still have some holiday pounds to lose, put these miracles on your menu!

ZERO CALORIE NOODLES, Asian Style

Serves 2

1/2 medium onion, cut in thin julienne strips
1/2 each red bell pepper and green bell pepper
2 cloves garlic, minced
2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 teaspoon hot chile (Siracha) sauce
1/2 tablespoon creamy peanut butter
1 package (8 ounces) shirataki noodles
Cilantro leaves for garnish

Heat a large skillet to medium high heat and then lightly spray with oil. Saute the onion slices for about 3 minutes, until softened and lightly browned. Add peppers and cook another 2 or 3 minutes, until softened. Add garlic and cook another minute, until fragrant.

Mix together soy sauce, ginger, chile sauce and peanut butter. Add sauce to skillet and cook one minute.

Rinse well, drain and press noodles in a fine mesh strainer, removing as much water as possible. Stir noodles into skillet mixture and cook for about 3 minutes.

Serve immediately, sprinkled with cilantro leaves as desired.

Check out other food bloggers shirataki adventures:
Guilty Kitchen, Szechuan Noodle Salad
MIso Shirataki Noodles, The Well Seasoned Kitchen
Shirataki Noodles with Veggies and Peanut Sauce, Kalyn’s Kitchen
Zero Calorie Noodles with Spicy Peanut Sauce, Healthy Delicious
Shirataki Noodles with Shrimp and Grapefruit, Choosy Beggars

Also, see the discussion at The Kitchn. People either love them or hate them!

Our Most Fun and Festive Creation of 2011: Flower Power Eggs

We had a blast cooking up recipes in 2011, and as Exhibit A of that proposition, I give you the photo above – our Flower Power Eggs — a idea I created one day when thinking of how to turn eggs into a flower shape and wound up using bell pepper rings, which, turns out, look a lot like flowers when sliced up.

In Januaries past, I dutifully penned my wish list: Lose weight. Exercise more. Read more. Blah, blah, blah.

This year, I’m throwing caution to the wind and centering my resolutions around my passion for food. C’mon. If you’re reading this blog, you must have a few food wishes of your own for 2012, No?

Okay, food fans, I’ll take the plunge first.

1.  MAKE MORE MISTAKES

It is often said that we learn more from our failures than from our successes. This is especially true in cooking. I remember the caramel that turned to cement, the fondue that was a clump of cheesy greasy goo and the souffles that flopped much more than I do the enchiladas I can make in my sleep. I hereby resolve to be willing to make more mistakes rather than going with what is “safe.” Because sometimes, just sometimes, the”mistakes” turn into a whole new door being opened, a new talent being discovered. Heck, who knows? I might even try baking some bread!

Other resolutions are:

2.  Take on a charitable food cause.
3.  Join a CSA.
4.  Try something new every week.
5.  Expand my repertoire.
6.  Clean out my freezer.
7.  Small healthy changes in Baby Steps
8.  Learn how to use my pressure cooker
9.  Stop taking labels for granted
10.  Have more fun in the kitchen!

Read more about upcoming foodie adventures in 2012 . . .

2. GET INVOLVED IN A FOOD RELATED CHARITABLE CAUSE.

So, all this cooking is so much fun, I seldom stop to think about whether my cooking could do some good in the world, okay, MORE than the obvious: bringing smiles to the faces of those I love. I would like to”give a little back,” as they say, as a way of expressing gratitude for the great bounty of my life.

I’m intrigued by Cookies for Kids Cancer, and the Chez Panisse Edible Schoolyard Foundation, for starters. Anyone else have other food related causes where a humble food blogger can contribute? I’d love to have your comments on this one ~ or, email me at ourapronstrings[at]gmail[dot]com.

3.  JOIN A CSA

I have been intrigued by these community agriculture groups for the last few years, but have not taken the plunge.  I think 2012 is the year!

4.  TRY SOMETHING NEW EVERY WEEK

Do you ever get in “food ruts?” I am determined to try something new at least weekly this year. My family started off with a bang for this one – we discovered a restaurant called the “Banana Leaf,” which features food from Sri Lanka and Singapore. All I can say is – WHY HAVE I NEVER COOKED WITH BANANA LEAVES BEFORE??? Apparently, everything a banana leaf touches turns into a delicious, moist, tender, flavorful bite! I am going to be on the lookout for new bites the whole year.

5.  EXPAND MY REPOIRTOIR

Enchiladas? Sure. Fish tacos? No problemo. But I need to expand my horizons. Add to my playbook. Embrace new dishes, and make them my own.

6.  CLEAN OUT MY FREEZER

Last January, I tackled the task of organizing my spice and baking cupboard, and it has made a world of difference. No longer do I curse under my breath and waste precious time over and over again looking for things. This year: I tackle THE FREEZER. Who knows what lurks in there???

7. MAKE SMALL HEALTHY CHANGES in BABY STEPS

Ok, confession time: I am the kind that goes All Out, Full Monty, No Prisoners. When I eat, I eat big. When I diet, I diet to extremes. This year, for starters, I am planning on making small but numerous changes. Smashed avocado instead of butter on toast. Try a new lower calorie healthier milk – like Almond Milk? No late night mindless TV snacking.

8.  LEARN HOW TO USE MY PRESSURE COOKER

Lots of folks out there rave about them, and heck, every single week on Iron Chef they bust out the things. I bought one last year and have barely opened it. Must. Learn. Pressure Cooking.

9.  STOP TAKING LABELS FOR GRANTED

What ARE those ingredients that can’t be pronounced? How much pink dye is in that salmon? Why is sugar the first ingredient in this? These are questions I hope to answer this time next year!

10.  HAVE MORE FUN IN THE KITCHEN

One nice thing about getting old: you stop living for what other people want and start living for what YOU want. Than’s what I intend to do in the kitchen in 2012, food fans. I hope you join me for the journey!

Happy New Year, Everyone!

– posted by Donna

I love jam. Not just any jam but home made jam. Mess up your entire kitchen jam. Stick your feet to the kitchen floor jam. Make you feel like June Cleaver jam.

But, one problem: fruit is not plentiful and cheap in the last few days of the year. So. What about a winter jam?

I had seen Carrot Cake Jam recipes in magazines last fall, and was intrigued. Ooey gooey cinnamony jam that you can make in the dead of winter. Maybe they are on to something. And they were right – this really is carrot cake in jam form. Yum.

So, with family and friends staying for the holidays, giving you some extra hands in the kitchen, I say why not make some jam???

Happy New Year, Everyone!

CARROT CAKE JAM

Makes about 8 half-pints

1 1/2 cups finely grated peeled carrots
1 1/2 cups diced cored peeled pears
1 can (15 ounces) crushed pineapple, including juice
3 tbsp lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 package powdered fruit pectin
4 cups sugar
1 1/2 cups light brown sugar

Combine carrots, pears, pineapple and juice, lemon juice, and spices in a large saucepan and bring to boil. Lower temperature to a simmer and simmer for 20 minutes, stirring frequently.

Add powdered pectin, incorporating well, and bring carrot mixture back to a boil. Add sugar all at once and return back to a full boil, stirring constantly. Boil hard, stirring constantly, for 1 full minute.

Ladle hot jam into prepared jars, leaving 1/2 inch head space. Process in a boiling water bath for 10 minutes.

– posted by Donna

Holiday food should be easy and festive, don’t you agree? I love creating red and green food that sparkles on a plate and just screams out “Merry Christmas!” when you sit down to eat.

I used frozen cheese ravioli, making this dish just as easy as it is bright and festive! Twenty minutes from grocery bags to table – perfect for the frantic pace of the week before Santa arrives, I say!

Real Italian pesto is crushed, not processed into a paste, but the standard American version is easy to make with a food processor. I love classic basil-and-pine-nut pesto, but decided to get adventurous and try a pesto with another green. Kale is just about the healthiest thing you can put in your mouth. And its deep, dark green is perfect for a holiday sauce.

But. The dish needed some red before it could become a truly Christmas-y pasta dish. Jarred red peppers to the rescue! Just cut them into random star shapes and you’re set for Happy Holiday pasta!

Our Best to You and Yours ~ Have a most Joyous Holiday season!

Donna & Anne

This would be a perfect Meatless Monday Boxing Day feast on Monday ~ It’s what we’ll be eating!

KALE AND SUNFLOWER SEED PESTO

1 large bunch kale, any variety (about 8 cups chopped)
1/2 cup sunflower seeds
2 cloves raw garlic, diced
1 tablespoon lemon juice
1 teaspoon cayenne pepper sauce
2 ounces Parmesan cheese, grated (about 2/3 cup)
1/2 cup extra virgin olive oil

Blanch kale in boiling water for about 1 minutes, then rinse in cold water immediately.

Process all ingredients in food processor until well blended.

Serve with pasta of choice (I used cheese ravioli)

As proof that I’m NOT insane, here’s some other foodies that have made pesto from kale:

 Kale Walnut Pesto, Shutterbean
Kale Pesto, Always Order Dessert
Kale Pesto Dipped Chicken, Clean and Delicious
Kale Pesto, Comfy Belly

White Chocolate Cranberry Blondies

One of the best flavor combos ever is orange and cranberry.

I came across this recipe in my assigned blog for the Secret Recipe Club this month, Life’s Simple Measures. Jess is coming up on her first year anniversary of blogging, and I must say she if off to a fabulous start! Her numerous cranberry recipes in the last few weeks alone show just how passionate about food blogging she is.

I chose her White Chocolate Cranberry Blondies recipe, and I just tweaked it a bit. I added 2 teaspoons of orange zest to the batter and I left off the frosting – Hey! I am on sugar overload ~ isn’t everyone right now?!  They don’t need it – they are already are moist and delicious, without the extra layer of sugar.

Santa just might get lucky this year -I’m switching up the cookies with these holiday blondies!

– posted by Donna

Check out the other fabulous secret recipes this month:

WHITE CHOCOLATE, CRANBERRY AND ORANGE ZEST BLONDIES