Tuesday, February 8, 2011

February 2011: Recipes

* I just grabbed these recipes off the internet. The only one I've tried is the bread, so if you've got a great, tried-and-true recipe, please share!

Cabbage Soup (http://allrecipes.com//Recipe/sweet-russian-cabbage-soup/Detail.aspx)

3 pounds ground lean beef
2 (14.5 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
8 cubes beef bouillon
4 medium carrots, shredded
2 onion, chopped
1/4 cup white vinegar
1 cup white sugar
1 tablespoon salt
1 teaspoon ground black pepper
16 cups water, divided
6 cloves garlic, finely chopped
2 heads cabbage, cored and cut into wedges


This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.

Crumble the ground beef into a large pot. Add the diced tomatoes, tomato sauce, beef bouillon cubes, carrots, onion, vinegar, sugar, salt 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 30 minutes over low heat.
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.

Green Onion Quick Bread (http://www.cbc.ca/bestrecipes/2010/10/green-onion-quick-bread.html)

This recipe makes 8 servings

1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) baking powder
1 tsp (5 mL) granulated sugar
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 bunch green onions, sliced
3/4 cup (175 mL) buttermilk
3 tbsp (45 mL) butter, melted
1 egg

In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and salt, whisk in green onions.

Whisk together buttermilk, butter and egg; pour over flour mixture, tossing with fork to form sticky dough.

Scrape onto floured surface; gently knead 10 times. Transfer to parchment paper-lined baking sheet; press into 7-inch (18 cm) round. With sharp knife, score top into 8 wedges.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes.

Yields 6 to 8 servings


  • 3 1/2 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
  • 3/4 pound carrots, peeled, cut into 1-inch pieces
  • 3/4 cup whipping cream
  • 3 tablespoons butter

  • Preparation:

    Cook potatoes and carrots in separate medium saucepans of boiling salted water until tender, about 25 minutes. Drain potatoes and carrots. Return each vegetable to its own pan. Mash potatoes; stir over low heat to dry slightly, about 2 minutes. Mix in whipping cream and 3 tablespoons butter. Mash carrots coarsely in pan. Mix into potatoes. Season mixture to taste with salt and pepper. (Mashed potatoes can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

    Transfer mashed potatoes to large bowl and serve hot.

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