Leave only footprints

Posts tagged “Recipe

A Delicious Borsch Recipe


Holy Crap. Look out. It’s a Borsch recipe from someone who’s heritage didn’t have Borsch!

I can normally get all the ingredients from the local grocery store for under $25. You WILL have leftover ingredients, so get creative and come up with some other meal ideas with the extras!

 

HoKay. Below is the ingredient list (For the spices, I just do what feels right throughout the process)

 

Ingredients:

1 lb Stew Beef (or beef chunk, trimmed and cubed)

1 teaspoon each: dried basil, groun black pepper, smoked paprika

2 teaspoons sea salt

2 Tablespoons of olive oil

6-8 cups beef broth (more broth = more soup! I use two boxes of Wegmans organic or Swanson broth depending on sales)

1 medium to large onion, diced

3 Carrots, diced

1-2 Celery Stalks, diced

3 Large Beets, diced

2-3 Large Potatoes, cubed to about an inch

2 cups shredded cabbage (1/4 of a cabbage) (I slice mine by hand, it’s good enough)

2 Tablespoons fresh dill, chopped

1 tablespoon fresh parsley, chopped

2-3 green scallions, diced

 

FOR THE SAUCE!

1 medium onion, diced

2-3 cloves of garlic, crushed/sliced/diced/minced/whateva

1 small can (like 1 cup size) tomato sauce or puree

¼ Cup of Ketchup (you read that correctly)

1 cup water

¼ teaspoon each: salt, black pepper

 

 Directions:

Here. We. Go.

  1. Coat the bottom of a large pot (I use a Dutch Oven) with some olive oil.
    1. Warm that sucka up over some low-medium heat.
    2. You’re about to sauté, not deep fry.
  2. Drop in the beef and cook thoroughly
    1. Add some salt and pepper to taste
  3. Once the beef is done cooking, remove from the pot and place in a bowl for later.
  4. Start sautéing your mirepoix (onion/carrot/celery mix)
  5. Once it’s all nice and cooked up, add the beef back into the pot, add the beets and add the broth
  6. Add a little more salt and pepper, add some paprika if you feel inclined and add some dried basil.
  7. STIR IT UP! MmmmMMMMMmmmmMMMMMmmmMMMMMmm
  8. Get that thing back up to a nice simmer, reduce heat to low and let it ride/simmer for the rest of the time.
  9. Set a timer for 45 mins.
  10. When the timer goes off, start making the sauce!
    1. Put some olive oil in a frying pan
    2. Sauté the onion and garlic until golden brown (you know what’s up)
    3. Add the tomato sauce/puree, ketchup, water, and salt/pepper
    4. Simmer until the sauce reduces down to a nice marinara consistency (probably about 10 mins or so)
  11. ADD THAT SAUCE TO THE POT!!!!!
  12. While you’re at it, why not add in those cubed up potatoes, they look like they could use a good soak.
  13. Set a timer for 10 mins.
  14. When that timer goes off, add in the cabbage, fresh dill, fresh parsley, and scallions.
  15. STIR IT UP! MmmmMMMMMMmmmmMMMMMMmmmMMMMMmm
  16. Set another timer for 5 mins.
  17. When the timer goes off, turn off the stove, remove from heat and cover.
  18. STIR IT UP! MmmmMMMMMmmmmMMMMMmmmMMMMMmm
  19. Let it sit for at least an hour.
  20. It should still be warm enough at this point so dish it out and enjoy!
    1. You can serve this delicious meal garnished with a sprig of fresh dill if you like to be fancy.
    2. If you want to go old school Russian hardcore traditional style, add a dollop of sour cream or mayonnaise on top.
      1. I know this sounds weird as hell, but I tried it with the sour cream and it was REALLY Freaking good.
        1. It kinda made it taste like a baked potato
        2. The sour cream will sort of separate out and look gross as little sour cream balls. It’s normal.
          1. It still tastes great.
            1. So good.
              1. MmmmMMMMMmmmmMMMMMmmmMMMMMmm

 

*To make this paleo, swap out the potatoes for some rutabaga. You just need to boil the rutabaga separately for about 20 mins before adding it into the soup*

If you have any questions, feel free to ask below. If you have any comments or suggestions, also, pop them down below!

 

Advertisements

Invigorating Veggie Smoothie


Super easy. Super tasty. Super healthy.

The following is for one beast mode serving or two normal servings.

1) 1 cup ice 1 cup water 
2) 1 cup water
3) One handful of baby spinach
4) 1/2 of a cucumber (half peeled)
5) 1/2 TBSP of ginger (I chop it first)
6) 2 garlic cloves
7) 1 Apple (cored)
8) 1 Lime (peeled)
9) 1 TBSP of Honey
10) 1 TBSP of coconut oil

Just toss everything into a blender and let it do it’s job. Once you get a nice smooth consistency…drink it up!!!

***I find that when using a cheap blender you get a better consistency adding each item one at a time and letting it blend a bit before adding more***

Adjust to taste.

Enjoy friends!

Let me know what variations you come up with in the comments!


Corned Beef and Cabbage Recipe


This is an amazingly simple recipe for an amazing classic dinner. You just put everything in a crock-pot, go on an adventure, come back, add your cabbage, set the table, crack a beer and enjoy!

Ingredients:

  • 1 medium corned beef brisket
  • 1 medium cabbage
  • 3-4 small onions
  • 1 cup of sliced carrots
  • 5-6 small red potatoes
  • 2 tablespoons of Pickling Spice (trust me)

Optional:

  • Sliced celery/any other “Stew” vegetables.

Instructions:

  1. Put your corned beef in a crock-pot, add water  to halfway up the meat.
  2. Add a capful of the pickling spice (roughly a tablespoon)
  3. Add everything except the cabbage.
  4. Let cook on low for 6-8 hours, or high for 4 hours.
  5. Quarter the cabbage and add to crock-pot about 1 hour before you want to eat.
  • Add another capful of pickling spice

Then you enjoy!

This will serve 4-6 people. Don’t quote me on that, it’s hard to tell when it’s so good!


FRIGGIN AWESOME PALEO CHILI


This is the recipe for some pretty good Slow Cooked Paleo Chili. Because this recipe does not include beans I add the green peppers and one of the onions in towards the end to give it a little more heartiness. Enjoy!

Ingredients:

2 lbs Grass-Fed Beef

2 Large Onions

2 Green Peppers

3 Garlic Cloves (Pressed)

2 T Chili Powder

2 T Crushed Red Pepper

1/2 t Cumin

1/2 t Garlic Powder

1 t Cayanne Pepper

2 14oz Cans of Diced Tomatos

1 Can of Tomato Paste (for a slightly thicker chili use a 14 oz can)

Steps:

1) Brown the beef and drain

2) Put everything in the slow cooker EXCEPT the 2 green peppers and the extra onion. (They get added later)

3) Cook for 3-4 hours on high or 5-6 on low

4) when you have roughly 1 hour left add the green peppers and other onion.

That’s it. It’s a simple, great tasting dinner!