Tara and I enjoyed a cooking/baking weekend with some of the fresh veggies from her first garden.
My friend Rachel has been bringing her version of this borscht to work the past few weeks. It is so delicious that since I tasted hers, I have been dying to make it.
Borscht
3 medium beets, peeled and cubed
3 medium potatoes, peeled and cubed
4 Tbsp cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
1 can kidney beans with juice
2 bay leaves
10 cups water and 6 cups broth to get 16 cups liquid total
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill
3 medium potatoes, peeled and cubed
4 Tbsp cooking oil
1 medium onion, finely chopped
2 carrots, grated
1/2 head of cabbage, thinly chopped
1 can kidney beans with juice
2 bay leaves
10 cups water and 6 cups broth to get 16 cups liquid total
5 Tbsp ketchup
4 Tbsp lemon juice
1/4 tsp freshly ground pepper
1 Tbsp chopped dill
saute onions in oil until tender. Add remaining ingredients and simmer until veggies are tender.
Delicious with some whole grain toast or garlic bread.
Zucchini Muffins - moist and delicious!
- 3
cups all-purpose flour
- 1 t.
salt
- 1 t.
baking soda
- 3/4
t. baking powder
- 2 t.
ground cinnamon
- 2
cups white sugar
- 3/4
cups vegetable oil or canola oil
- 1/4
cup soy milk (or other milk substitute)
- 2 t.
vanilla extract
- 3 1/2 cups grated zucchini
- makes 16 muffins
Preparation
1. Preheat the oven to 350. Grease muffin tins.
2. Combine the
flour, salt, baking soda, baking powder, and ground cinnamon until well mixed. In another mixing bowl whisk together the sugar, oil, soy milk, and vanilla extract for a minute or two. Add the wet
ingredients to the dry, along with half of the grated zucchini. Mix until well
combined, then fold in the remaining grated zucchini.
3. Fill muffin tins. Bake for approx. 20 minutes.
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