Sweet Russian Cabbage Soup

           A few years ago, I went backpacking across Europe with my dear friend Hayley. One of our stops was Prague, where ALL meals contained either cabbage, potato, or beef. And often, a combination of all three. For one of our meals, I had a delicious cabbage & beef soup, that was tangy and sweet all at the time. It was absolutely marvelous and I vowed to learn how to make it once I got home.
          Well, that was two years ago. Better late then never? This cabbage soup recipe is very similar to the meal I had in Prague, and I'm sorry that I have forgotten about it until now. The best part? Its both simple and inexpensive to make, like many Eastern European foods are.

        Although the cooking time is about 1-2 hours, don't be scared - it requires very little actual cooking work, just a lot of simmering. And besides - the wait is definitely worth it - this is one of the best soups I have had in a long time.

Ingredients

• 1 to 1 1/2 pounds ground lean beef
• 1 (28 ounce) can diced tomatoes
• 3 cubes beef bouillon
• 2 medium carrots, shredded
• 1 onion, chopped
• 2 tablespoons white sugar
• 1/3 cup white vinegar 
• 1/2 teaspoon ground black pepper
• 2 quarts water, divided
• 2 cloves garlic, minced
• 1 head cabbage, cored and cut into wedges

Directions

1. Brown the ground beef and onion in a large pot. Add the diced tomatoes, beef bouillon cubes, carrots, vinegar, sugar and pepper. Pour in 1 quart of water, and bring to a boil. Stir to break up the beef while heating. Once the soup comes to a boil, cover and simmer for 15 minutes over low heat.
2. Pour in another quart of water, and return to a slow boil. Add garlic and cabbage. Simmer for 25 minutes, until cabbage is tender. Ladle into soup bowls to serve.

Serves 6-8 people.

Note: You can definitely play around with the vinegar/sugar content to suit your personal taste. If you would like the soup to be more sour or tangy, add vinegar, 1 tbsp at a time. If you would like it to be more sweet, add more sugar 1 tbsp at a time.

Chocolate Cupcakes with Peanut Butter Frosting

          I used to be a firm believer in boxed cake mix. It was easy, fail-proof, and quick. Plus, the cake always turned out quite well - never fabulous, but usually very good. 

          Well, I have found a recipe that I think challenges my firm belief in boxed cake mix. My sister sent it to me a few weeks ago, telling me that I absolutely had to make it. Never one to resist a new recipe, I decided to try it out for a staff BBQ we had planned. The recipe was for chocolate cupcakes with peanut butter frosting, and they were delicious. Light & moist, without the generic boxed cake mix taste. They definitely require more time though, and the ingredient list is obviously 4x bigger than simply adding eggs and water to a mix. The peanut butter frosting was also a hit - although next time, I think i'd like to try a buttercream frosting instead for personal preference.

           

Ingredients

• 3 cups packed brown sugar
• 1 cup butter, softened
• 4 eggs
• 2 teaspoons vanilla extract
• 2 2/3 cups all-purpose flour (then take out ¼ C worth)
• 1 cup baking cocoa
• 1 tablespoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups sour cream (FULL FAT!!)
• 1 1/3 cups boiling water (add in one serving of instant coffee granules before stirring into the mix)

Directions

1. In a mixing bowl, cream brown sugar and butter. 
2. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla.
3.  Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. 
4. Bake for about 15-18 minutes for cupcakes (350 C)

Icing (from my Barefoot Contessa Cookbook)

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter (not light, I used PC and it had a better peanut flavor than kraft)
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light an

Overnight Baked French Toast

              As many of you know, I did not grow up cooking or baking. I left that to my mother and sister, both of whom were (and still are) wonderful cooks. My mother was excellent at the 'classic' recipes, my sister taking on a more adventurous side in the kitchen.
              A few weeks back, my husband and I invited my sister & her boyfriend to the boat. They came down the night before so that we could all have breakfast together & head out. My sister said she would bring breakfast. I insisted I had enough cereal to feed us all, but the stubborn type that she is, refused to be delegated to such a simple breakfast when we could have an elaborate feast.
           She brought with her overnight french toast - it was divine. Creamy & crispy, sweet yet tart, it everything an elaborate breakfast should be. The dish itself is quite rich though, so I wouldn't suggest serving it dieters (or just don't tell them!). We also served it with a warm strawberry-rhubarb sauce, and Canadian bacon would make a great side.
           Although I can take absolutely zero credit for this fabulous brunch dish, here it is:

French Toast:

Ingredients:

1 French Baguette

6 lg. eggs

1 1/2 c. milk

1 c. Half and Half

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 c. butter, softened

1/2 c. light brown sugar, firmly packed

1/2 c. chopped walnuts or slivered almonds

1 tsp. corn syrup

Maple syrup & powdered sugar to serve.


Directions:

** Don't forget to start the day BEFORE serving **

1. Cut bread into 1-inch slices. Butter a 9-inch square baking pan or a larger rectangular pan. Arrange bread slices slightly overlapping to fill pan completely.

2. In a medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well and pour over bread slices. Cover and refrigerate overnight.

3. Preheat oven to 350 degrees. In a small bowl, combine butter, sugar, nuts and corn syrup. Mix well and spread evenly over bread. Bake 40 minutes or until puffed and golden.

Strawberry-Rhubarb Sauce:
Ingredients

2/3 cup white sugar

• 1/2 cup orange juice
• 5 teaspoons cornstarch
• 1 1/2 teaspoons vanilla extract
• 4 cups sliced fresh strawberries
• 1 cup sliced rhubarb
• 5 drops red food coloring (optional)
• 
  
• Directions:

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Source: Tracey Aitcheson, who adapted the french toast from www.cooks.com; and the rhubarb sauce from www.allrecipes.com

Crockpot Beef Stroganoff

           As most women out there, I am married to a total carnivore. The husband eats, breathes, and sleeps meat. I often try to get him to eat more vegetarian-based meals, but it doesn't usually end well. The conversation often goes something like this:

Husband: "Whats for dinner, the most amazing wife in the world?" (okay, that might be a tad exaggerated...")

Me: "Something new! I think you will love it!"

Husband: "Awesome. What is it?"

Me: "Homemade veggie burgers!!"

Husband: "Veggie burgers?!?! (loud groan, sad face).  "Honey, burgers are supposed to have MEAT. The grill would be embarrassed to have veggie burgers..." (said as though I've just told him we are eating dirt).

             So when I woke up today thinking I might make a veggie stir-fry for dinner, the husband got the best of me and I decided to make beef stroganoff instead. I had three sirloin steaks I wanted to use up, and since that cut is a bit tough for the grill, a slow-cooked stroganoff would be perfect.
         Some of you may recall that a few months back, I posted a beef stroganoff recipe on here. That recipe is still my absolute favourite, but its very time-consuming. This recipe is almost as good, and takes  way less time.  My prep time in the morning was about 10 minutes, and then I just cooked the egg noodles after work and dinner was served :)

Ingredients:
1 to 1 1/2 lbs of beef, either a chuck, stewing beef or sirloin
flour for dusting (about 2 tbsp)
1 small cooking onion, chopped
1 can sodium-reduced cream of mushroom soup
1/4 cup white wine (red would also work)
1 tsp Worcestershire sauce
1/2 package dry onion soup mix
1 1/2 cups fresh sliced mushrooms
1/2 cup sour cream
egg noodles, cooked just prior to serving

Directions:
1. Cut beef into thin strips and lightly flour & sprinkle with pepper.
2. Combine beef, onion, mushroom soup, onion soup mix, wine and Worcestershire sauce and place into crockpot.
3. Cook on low heat for about 8 hours
4. 1-2 hours before serving, add fresh mushrooms and stir. Turn heat to high and continue cooking.
5. Just before serving, add sour cream & stir well. Serve on a bed of cooked egg noodles

Summer Mixed Berry Trifle

           I really, really, love desserts. Although I might have had this post about needing to eat better, I can't resist a good sweet treat. 
           I recently had a barbeque to celebrate my first sale (and thus paycheque!) as a real estate sales representative. Somehow, all I had to do was make dessert, as everyone else brought something (thank you!) 
             I decided to use my neat glass serving dish that the husband bought me, and a trifle was the perfect fit. The final result looked fabulous, and of course it tasted delightful as well. I have to admit that I totally cheated - I used bought angel food cake AND brownies, just to save time. I might just use bought mix from now on, because it was SO easy to do.

Ingredients:
2 store-bought angel food cakes
1 package bite-size brownies
1 package instant vanilla pudding
1 package instant chocolate pudding
4 cups milk (for the pudding)
2 skor bars, cut up
Fresh sliced strawberries & blueberries (about 1 cup each)
1 package cool whip


Directions:
1. Make both vanilla and chocolate pudding according to package directions. Put in fridge to firm, at least one hour.
2. Tear angel food cake into chunks, and cut brownies into bite-size pieces. 
3. Line the bottom of dish with angel food cake (about 1 cake worth). Cover with chocolate pudding and   1 cut-up skor bar. 
4. Make another layer with all of the cut-up brownie, then layer with vanilla pudding & remaining skor bar.
5. Do final layer with angel food cake, then top with cool whip and fresh fruit.
Serve immediately.


Note - the trifle can be made up to 24 hours ahead of time and refrigerated. Keeps about 2 days in fridge & serves 8-16 people.

Platter Greek Pasta Salad

          My husband and I have recently become obsessed with Greek food. I'm not quite sure why it started now, as its been 3 years since I have been to Greece, and he has never been. Regardless, I find myself constantly scouring cookbooks & blogs for Greek-themed recipes.

        This dish has a slight twist on a regular Greek salad, and makes for an excellent side dish or main entree. The recipe printed here serves 8-10 people as a side, and 4-6 people as an entree. I made it for dinner with my in-laws last week, and it was a big hit. It can be prepped & made in about 30-40 minutes, including the time it takes to boil the water & chop all the veggies.

Ingredients:

• Dijon Vinaigrette
• 1/4 cup red wine vinegar
• 2 tablespoons Dijon mustard
• 1 large clove garlic, minced
• Big pinch of salt
• Black pepper, to taste
• 2/3 cup extra-virgin olive oil
•  
• Pasta Salad
• 2 medium zucchini, thinly sliced lengthwise
• 1 medium yellow pepper, halved lengthwise, seeded
• 2 tablespoons olive oil
• Ground black pepper and salt, to taste
• 2 tablespoons salt for pasta water
• 1 pound medium pasta shells (I used whole-wheat penne)
• 1/2 cucumber, sliced
• 8 ounces cherry tomatoes, halved
• 3/4 cup coarsely chopped, pitted Kalamata olives
• 1 cup crumbled feta cheese
• 1/2 small red onion, cut into small dice
• 2 teaspoons dried oregano

Directions:

1. To make the vinaigrette, whisk together the first five ingredients, then slowly whisk in the oil for a thick consistency. 
2. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil eight to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces. (You could also cut prior to broiling),
3. Bring 1 gallon of water and 2 Tbs. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly and set aside to cool.
4. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl and toss with 3/4 of dressing mixture to coat. Put in fridge until almost ready to serve (up to 24 hours).
5. Arrange romaine lettuce onto platter. Drizzle with remaining dressing. Place pasta salad mixture on top and serve immediately.

Couscous, Black Bean & Mango Salad

           One of my favourite things about summer is the abundance of fresh produce at the market & grocery stores. The choices are limitless and the price is reasonable - a cooking delight. At the market this morning, I picked up mangos, onions, red pepper, cilantro, spinach, cucumber, tomatoes - everything (except the mango) grown locally. 
         I am always looking for a new summer salad, preferably something that can be taken to a potluck or BBQ without spoiling. This recipe is perfect for any outdoor gathering, and pairs well with chicken or burgers from the grill. Plus, it used up some of my market purchases!

          


Ingredients:
1 cup whole-wheat couscous
1 cup chicken or vegetable broth, boiling
1 large ripe mango
1 can (19 oz) black beans, drained & rinsed
1/4 cup chopped red onion
handful of fresh cilantro, chopped
1 small red pepper, chopped 
3 limes or 4 tbsp lime juice
olive oil


Directions:
1. In a saucepan, mix couscous & boiling broth. Cover & let stand 5 minutes. Fluff with a fork.
2. Combine all ingredients & mix well. Drizzle with olive oil & lime juice.
3. Serve immediately or keep up to 3 days in fridge.

Pesto Stuffed Chicken Rollups

I am always looking for something new to do with chicken breast, because its a staple in our house. I recently picked up Rose Reisman's Art Of Living Well at the library, and found the most scrumptious-looking pesto chicken roll-ups. The recipe promised it would be easy - and it was! I serve it with grilled asparagus and rice.

Ingredients: 4 skinless boneless chicken breasts 1 egg + 1tsp water 1/2 cup seasoned breadcrumbs 2 tsp vegetable oil
2 Tbsp light cream cheese, softened
1 Tbsp pesto
2 Tbsp chopped, roasted red pepper Directions:

1. Preheat the oven to 425˚F. Line a baking sheet with foil and spray with cooking oil.
2. Working with one at a time, place the chicken breasts between two sheets of waxed paper and pound to an even 1/4-inch thickness.
3. Stir the cream cheese and pesto together in a small bowl until smooth. Divide the mixture among the chicken breasts, spreading it thinly over the surface. Scatter the red pepper overtop. Starting at the short end, roll up each chicken breast and secure with a toothpick or small skewer.
4. Beat the egg and water together in a shallow bowl. Place the breadcrumbs on a plate.
5. Spray a large non-stick skillet with cooking oil, add the oil and place over mediumhigh heat. Dip each chicken roll in the egg mixture, then coat in the breadcrumbs. Cook, turning occasionally, for 3 minutes or until well browned on all sides. Transfer to the prepared baking sheet.
6. Bake for 12 to 14 minutes, or until the chicken is cooked through and no longer pink in the center. Remove the toothpicks and serve whole or slice the rolls into medallions.

Source: Rose Reisman at www.artoflivingwell.ca

Curried Red Lentil Soup

        I have been on a huge thai kick lately - and thanks to the Banana Leaf in Woodstock, I can get great Thai food almost any day of the week. The only thing is, you have absolutely no idea how fattening the food is when you don't make it. So I scoured the Internet searching for what sounded like a good Thai soup. I found this on Allrecipes, and just adapted it slightly to suit what ingredients I had on hand.
        It turned out phenomenally! One of the best soups I have ever had, and I am not saying that because I made it :) I completely forgot to take a photo, although since I am an amateur photographer, the soup never looks as cool as some other foods. You will just have to trust me on this :)

Ingredients:
1 tablespoon peanut or sesame oil
1 small onion, chopped
1 tablespoon minced fresh ginger root
2 cloves garlic, minced
1 1/3 cup dry red lentils
1 medium potato - peeled, and cubed
1/3 cup finely chopped fresh cilantro
1/2 cup julienned or grated carrots
1/2 cup finely diced red pepper
2 1/2 cups vegetable broth
1 can light coconut milk (about 1 1/3 cup)
2 tablespoons tomato paste
1 tablespoon curry powder
1/8 teaspoon cumin
1 pinch cayenne pepper
1 pinch ground nutmeg
salt and pepper to taste


Directions:
1. In large saucepan, heat oil with onion, ginger & garlic. Saute for about 3-4 minutes.
2. Add remaining ingredients and bring to a boil, then reduce heat and let summer for 45 minutes.
3. In a food processor, blend half of the soup for 1 minute. Add back to remaining soup.
4. Don't be afraid to add or remove ingredients to your liking - this soup is very forgiving! Make sure to add spices in small increments (1/4 tsp) - it is far easier to add than to remove!

Carrot cupcakes with cream-cheese frosting

• I made these a few months ago, for some sort of birthday, or celebration. I honestly cannot remember what for....although I have a feeling it involved my mother-in-law, as I know that she loves carrot cupcakes. Somehow in the excitement these past few months, I forgot to post!! Well, better late than never!

• Carrot Cupcakes:
• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple, well-drained
• 1 2/3 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In a bowl, beat together the cream cheese and butter until smooth. Mix in 1 teaspoon vanilla. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.Put in fridge to chill, but NOT longer than 2-3 hours or you will have to let warm a bit before you can frost. 
3. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts (optional). Transfer to the prepared muffin cups.
4. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts

Source: www.allrecipes.com