Ukrainian Borscht Time!

I thought I should probably taste this recipe before I posted it, so I just did.....not bad!  Mmmm, actually it's pretty good.  <This is live commentary>.  I think it is the garlic that makes it so good.  It wasn't quite what I was expecting - much more tomato-based and red than I had imagined.  I don't know if there is a difference between all of the types of borschts, or if it just happens to be this recipe.  It is from allrecipes.com but with no sausage.  Oh, I just remembered that I did not add the dollop of sour cream!!!  How silly.  I'm sure that will bring it from "pretty good" to "very good!"  To be determined.  And it would have made the photo look nicer!  Also, I thought I had parsley with which to garnish the soup and I chopped it up but then it turned out to be cilantro.  Oiy vey!  Next time I may try this recipe:  http://www.foodnetwork.ca/recipes/recipe.html?dishid=3538.

Here is the slightly revised recipe below.  WARNING:  It makes a lot - a huge pot full.

Ingredients

• 3 medium beets, peeled and shredded
• 3 carrots, peeled and shredded
• 3 medium baking potatoes, peeled and cubed
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1/2 medium head cabbage, cored and shredded
• 1 (8 ounce) can diced tomatoes, drained
• 3 cloves garlic, minced
• salt and pepper to taste
• 1/2 cup sour cream, for topping
• 1 tablespoon chopped fresh parsley for garnish

Directions

1. Fill a large pot halfway with water (about 2 quarts), and bring to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes - cook until tender.
2. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with pepper.
3. Ladle into serving bowls, and garnish with sour cream and fresh parsley.  

Easiest Shrimp Gazpacho Recipe

Although it is true that I have not read all other gazpacho recipes to know if this is the easiest (in fact, I have not read any other gazpacho recipes), I am making an educated guess that this one is the easiest.  It is so easy that it is a bit funny to eat/drink if you know what is in it.  Nonetheless, it was pretty tasty!  This recipe is adapted from The South Beach Diet Quick and Easy Cookbook by Arthur Agatston.  I guess he is true to his word about the quick and easy part!

10 large shrimp
3 cups tomato juice (I used V8!), chilled
3/4 cup salsa
1/4 cup water
1 cucumber, peeled, seeded, and chopped
2 tbsp red wine vinegar
1 tsp olive oil
Dash of tobasco sauce
Dash of Worcestershire sauce
Pepper to taste

Quickly fry shrimps until just cooked and set aside.  In a large bowl, combine the rest of the ingredients and stir.  Dish out into bowls and top with shrimp. 

Delicious Orzo Salad Recipe

I was very happy with this recipe!  It was brought to my attention by an old friend from high school (Thanks, Sabrina!) who made it for a Canada Day BBQ/Picnic.  It has "a depth of flavours" as Aki would say.  I think the mint is what really makes it great.  I also used the sweetest cherry tomatoes (red and yellow) that I found at the Nathan Phillips Square Farmer's Market.  This recipe is by Giadia De Laurentis who is on the show "Everyday Italian."

Ingredients

• 4 cups chicken broth
• 1 1/2 cups orzo
• 1 (15-ounce) can garbanzo beans, drained and rinsed
• 1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved
• 3/4 cup finely chopped red onion
• 1/2 cup chopped fresh basil leaves
• 1/4 cup chopped fresh mint leaves
• About 3/4 cup Red Wine Vinaigrette, recipe follows
• Salt and freshly ground black pepper

Directions

Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.

Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.

Red Wine Vinaigrette:

• 1/2 cup red wine vinegar
• 1/4 cup fresh lemon juice
• 2 teaspoons honey
• 2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup extra-virgin olive oil (I would use less than this!  Maybe 3/4 cup max)

Mix the vinegar, lemon juice, honey, salt, and pepper in a blender (this does not have to be done in a blender!). With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.

Easy Crabcake Recipe

It seems like we have been eating a lot of things in cake form....hamburgers for dinner, pancakes for breakfast, and now crabcakes for dinner!  I've wanted to make these for some time now and am reminded every time I see the fancy jars of crab meat pieces in grocery stores.  They are usually pretty expensive, but I decided that today (actually, yesterday) was the day for a treat!  So, $15 dollars later, I made myself 7 moderately sized crabcakes which were surprisingly filling!

Recipe adapted from allrecipes.com

2 eggs
6 tbsp mayo
8 tsp lemon juice
pinch red pepper flakes
2 tbsp dried spice (I used sage, but tarragon is recommended)
3 tbsp minced green onion
450 mL of crab meat pieces
1 1/2 to 2 cups of breadcrumbs

Whisk together  first 6 ingredients, then gently add in crab meat, being careful not to break up the pieces of crab.  Add in breadcrumbs until mixture forms a nice consistency (one in which you could form patties from).  Form 7 to 8 patties and fry on both sides until cooked thoroughly and browned on each side.

Serve with homemade tartar sauce (plain yogurt with some relish mixed in).

Egg in a Hole

Make this easy recipe if you would like to impress your breakfast guests with minimal effort.

1)  Spread butter on both sides of a slice of bread.
2)  Cut a hole out of the slice of bread.
3)  Place slice of bread on hot frying pan and crack an egg into the hole.  I like to crack the egg into a bowl first, and then gently slide it into the hole.  Also place the small bread hole piece on the frying pan (to the side) to brown it.
4)  When egg is cooked on one side and bread is lightly browned, carefully flip it over!
5)  Spread grated cheese over egg and around it.
6)  Cook until egg is to your liking (runny yolk please!). 

It actually tastes even more delicious than you would think!

Homemade Macaroni and Cheese (+ Suprise!)

Don't get too excited - the surprise is just tomatoes.  I had some that needed to be eaten soon, and I thought the colour would make for a good picture, and the tanginess would make it extra good!  The recipe is adapted from allrecipes.com. 

Ingredients

• 1 package macaroni (I used Barilla - my fav!)
• 1/4 cup butter
• 2 cups milk
• 1 package cream cheese (Try not to use the "light/lite" kind - it tastes a bit funny!)
• 1/2 teaspoon black pepper
• 2 teaspoons Dijon mustard
• 2 cups shredded Cheddar cheese
• 1 pkg cherry tomatoes, cut in half
• 1 cup dry bread crumbs
• 2 tablespoons chopped fresh parsley (I used more!)

Directions

1. Preheat oven to 400 degrees F.
2. Cook macaroni for 8 to 10 minutes or until al dente; drain.
3. In a large saucepan (you can use the one you made the pasta in) over medium heat, melt butter. Mix in milk, cream cheese, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni, tomatoes, and Cheddar cheese.
4. Pour into large casserole dish. Sprinkle breadcrumbs and parsley on top. Bake for 15 to 20 minutes or until golden brown and hot!

How to Grill a Whole Fish

What a fresh meal!  My dad went fishing and caught a bunch of rainbow trout, which Aki then prepared for dinner in 2 different ways.  I prefer my fish steamed with ginger, green onion, and soya sauce; but he much prefers it barbequed.  We also had it with a side of fresh vegetables from my grandmother's garden.  Unfortunately I can't tell you what type of vegetables these are because I do not know what they are called, but they are delicious and taste a bit like spinach (but better!).  Also, as you may have noticed all of the protein-rich meals lately, my iron levels are fantastic and I have not been tired!  So, thank you meat, fish, iron pills, and protein powder.

Grilled Fish
-sprinkle outside and inside with a bit of salt
-heat up BBQ very hot
-grill directly on grill for 6 min one side, 5 min other side

-try not to be scared by the eyeballs and enjoy!  (notice how the head is conveniently not included in the picture).

Steamed Fish
-steam fish with grated ginger in large fry pan, covered, for about 15 min
-top with green onion and dash of soya sauce

Steamed Veggies
-steam veggies with sliced garlic until tender
-top with oyster sauce