Beef & Beet Borscht
2 tbsp olive oil
1 chopped onion
2 crushed cloves garlic
1lb beef in 1” squares
4 cups beef stock
2 small beets
1 can of crushed tomatoes
1 diced carrot
½ lb diced potatoes
2.5 cups finely shredded
2 tsp lemon juice
2 tsp sugar
2 tbsp italian parsley
lots of fresh dill
sour cream on the side
Cook onion and garlic over medium heat for 3-5 min. Add beef, beef stock, and 4 cups water, bring to a boil. Reduce heat and simmer with a lid on for about an hour. Remove meat.
Trim the beets, wrap them in foil and bake for 30-40 minutes at 400 F. Remove from foil and cool.
Heat the stock again to a boil. Add tomatoes, carrots, potatoes, some salt. Cook for 10 minutes on medium heat.
Add the cabbage and cook for 5 minutes. Peel and dice the beets. Add the meat back to the pan, as well as the beets, lemon juice, sugar, and parsley and dill. Cook until heated through.
Remove from heat and rest for 10 minutes. Serve with sour cream and more dill & parsley on top.
½ cup grated parmesan
8 slices thick, double-smoked
1 chopped onion
4 cups al dente curly pasta
(orecchiette or something with a
tight, thick curl)
salt and pepper
Beat the eggs and cheese together in a small bowl and set aside.
Fry the bacon and onion together in a large skillet 8-10 minutes.
Add the cooked pasta until it’s warmed through again.
Pour in the egg and cheese mix, reduce heat to low and stir constantly. It should coat the pasta and solidify.
Season to taste and serve with extra parm.
Chicken & Dumplings
1 whole chicken with innards
1 onion, peeled and halved
3-4 large carrots cut into chunks
3-4 stalks of celery, cut into chunks
salt to taste
3 cups flour
¾ tsp baking soda
¾ tsp salt
4 ½ tbsp butter
1 cup milk (any fat content)
Put everything in the first chunk of ingredients into a large stock pot, cover with water, bring to a boil. Reduce heat to low, cover, and let simmer 1 hour.
Once the chicken is cooked, remove it and shred the meat. You can save the bones and skin for stock later.
Strain the remaining stock, keeping the vegetables aside.
In a clean bowl, mix the flour, baking soda and salt. Cut the butter into the mix until it’s mixed into small lumps. Slowly pour in the milk a quarter cup at a time. Do not over mix. Let the dough settle for about half an hour.
Bring the broth up until it’s just barely boiling and drop the dough in one meatball sized lump at a time. Allow them to cook for 6-7 minutes. Turn the heat down to low and add the chicken back in and let it cook for 15-20 minutes or until the broth has thickened. Season to taste. (For the version Stiles makes for his dad, put those vegetables back in there at the same time as the chicken.)
Easy Smoked Salmon Chowder with Dill
1 tbsp olive oil
3 medium leeks (white and light
green parts only), rinsed and sliced
1 minced clove of garlic
1 large red potato, chopped into 2cm
3 stalks of celery, washed and
½ tsp salt
2 cups vegetable broth
2 tbsp tomato paste
2 cups milk
1 package (8 ounces or more)
smoked salmon, flaked
½ cup heavy cream (or more)
fresh dill to taste
In a large pot heat the olive oil on low and add the leeks and garlic. Sauté 2 minutes. Add the potato, celery, salt and cook briefly, raising the heat to medium and stirring constantly.
Add the broth and simmer for 15-20 minutes until the potato pieces can be easily broken by your spoon.
Add the tomato paste and milk, then the salmon and bring back to a simmer. Do not boil.
Slowly stir in the cream and add the dill to taste. Remove from heat. You can garnish this with more fresh dill.
Bubble & Squeak with Thanksgiving or Christmas Leftovers
leftover gravy (or new gravy, whatever)
optional: mashed squash, cranberry sauce, etc.
Layer into a frying pan in order: mash, turkey, stuffing, and then pour gravy over top. Fry it up until it’s hot and/or makes a squeaking sound from frying. Eat.
Mac & Cheese with Pancetta
2 ½ cups penne or other pasta
2 ½ oz diced pancetta (or more, to
2 cups cream
1 cup cheddar, grated
2 cups Gruyère, grated
1 cup Parmesan, grated
1 clove garlic, crushed
2 tsp mustard (Dijon or otherwise)
½ tsp paprika
Could garnish with chopped chives,
Cook penne until al-dente. Drain and keep warm.
Cook pancetta in a large saucepan on high for 4 minutes. Remove and drain on paper towels. Reduce heat to medium, stir in the cream and simmer.
Add cheese, garlic, mustard, paprika. Stir for 5 minutes until melted. Add pancetta and pasta, season and serve.
Chicken & Swiss Chard Pasta Bake
bag of penne
bunches of swiss chard
3 separate tbsp olive oil
1 diced onion
3 cloves minced garlic
2 cups shredded chicken, cooked
1 cup ricotta
¼ cup Parmesan, grated
¼ cup Panko
Preheat oven to 375. Cook penne al dente, strain, set aside. Rinse the swiss chard and rip off the leaves, tossing the stems. Tear up leaves, set aside.
In a large stock pot, heat 2 tbsp olive oil, add garlic. Add swiss chard and seasoning. Wilt the greens. Cook covered on medium-low 10 minutes.
Add noodles, chicken, ricotta, more seasoning. Scoop into a baking dish. In a separate bowl, mix together the Parmesan, Panko, 1 tbsp olive oil and then sprinkle over the top of the casserole dish. Cook uncovered 30 minutes.
Porkchops ala Hale
Peanut Butter Chocolate Chip Cookies
1 cup butter
1 cup pb
1 cup white sugar
1 cup brown sugar
2.5 cups flour
1 tsp each baking soda, baking
1 cup chocolate chips (or more)
Mix first set of ingredients in a large bowl. Add the remaining dry ingredients and mix well. Add chocolate chips.
Bake at 375 for 10 minutes.