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Borscht

Borscht is essentially stew made with beets.  As a girl this was one of my favorite dinners my mom would make.  I would eat bowl after bowl until it was gone.  Although what is not to love beets are one of my favorite vegetables.

This is not only a healthy but a hearty soup to fill the bellies of the whole family.  You can blend it or dice your vegetables as fine as you would like.  I prefer it chunky as this is how I grew up with it.  I have never tried making it on my own but it turned out great.  My mother is an amazing soup maker and because she always throws things together I did my best.

Now if you think it is odd to add dollop of sour cream to you stew, you need to give it a try.  Borscht requires a dollop of sour cream and it just won’t taste the same without it.

Beet Stew with a dollop of sour cream

Beet Stew with a dollop of sour cream

Borscht:

  • 1 lb. beef stew meat, cubed
  • 1 Tbs olive oil
  • 4 cups beef broth
  • 1/2 cup tomato sauce or 2 Tbs tomato paste
  • 3 medium beets, peeled and diced
  • 3 potatoes, peeled and diced (if using new or red potatoes no need to peel)
  • 1/2 medium onion, chopped
  • 1 cup carrot, chopped
  • 1/2 medium head of cabbage,diced
  • 2 bay leaves
  • salt and pepper to taste
  • dash Worcestershire sauce

* This could easily be made in the crock pot.  After browning the stew meat combine all in the slow cooker and combine all ingredients.  Cook over low for at least 6 hours or until vegetables are tender.

In a 5 quart pot over medium/high heat oil and brown the stew meat.  Add in tomato sauce and beef broth.

Add in remaining ingredients  except cabbage and cover the pot with a lid.  Turn heat to low and simmer for about 2 hours.

Add in the cabbage and continue to cook and additional hour.

Taste and add any additional salt and pepper.  Remove the two bay leaves.

When the beets are tender and the meat is falling apart the Borscht is ready to serve.

Dollop each bowl with a bit of sour cream and serve.

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Chile Rellenos Casserole

Mexican food is one of Mr.Picky’s favorite types of cuisine.  He loves spicy food, not to mention anything with cheese.  My favorite dish to order is chile rellenos, although it is hard to find the way I like it.  Mr.Picky does not like it which makes no sense because it is a mild chile stuffed with cheese.

Almost 10 years ago right after we got married I made it into casserole, although it is not the same thing for me.  Mr.Picky said, “It’s not that bad”.   I have since forgot about the recipe until I came across this recipe Chile Rellenos Casserole | Winner Dinners.  I added the recipe to my meal plan right away.  The chile rellenos casserole I had made before used a verde sauce on top, which I think I prefer but this was very good.  The only adjustment I made was the amount of cheese.  Two pounds of cheese sounded like an awful lot so I reduced it by almost half.

Chile Rellenos CasseroleChile Rellenos Casserole:

  • 3 (7 oz.) cans of whole mild green chiles
  • 1 lb. Monterey jack cheese, shredded
  • 1/2 cup cheddar cheese, shredded
  • 4 eggs, separate yolks and whites
  • 1 (13 oz.) can evaporated milk
  • 3 Tbs flour
  • 1 tsp salt
  • 1 (6 oz.) can tomato paste

Wash chiles, remove seeds and pat dry.

In a 9 x 9″ pan layer 1/2 of chiles, then 1/2 of Monterey jack cheese. Repeat ending on cheese.

Separate eggs.  In a bowl combine yolks, flour, evaporated milk and salt and mix until frothy.

Beat whites separately until soft peak, for 1-2 minutes.  Fold the egg whites into the yolk mixture.

Pour over casserole.  Bake a 300 degrees for 1 hour.

Remove from oven and spread with tomato paste (1/2 a can would do you unless you really like tomato paste) and sprinkle with 1/2 cup of cheddar cheese.

Bake for 30 minutes longer.  Allow to stand 5-10 minutes before serving.

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