I have been exploring with making a rotisserie style whole chicken at home. If you can cook a whole chicken for a Sunday dinner (and have it taste amazing) than you officially are a self-sufficient grown up. For some reason, roasting a whole chicken seemed like something I would just never be able to do — I accepted that I would only have this meal when I went to my parents house for dinner. I never thought I would know how to make it myself. Turns out, I was over-reacting – it really is SO simple! I have made it a few times now, trying out different methods and ingredients. I am going to share 2 different recipes with you: a juicy German-style roast chicken that is beyond simple to make and my favorite roast chicken that has a few extra steps involved (kitchen twine!)What’s a chicken without (more…)
Colder nights mean summer is winding down and the season for warm SOUP is upon us. I’d totally be lying if I said I didn’t eat soup even if its 90 degrees out! I grew up with soup being a part of almost every meal. My Babcia (grandmother) would ALWAYS be making some variety with whatever summer veggies were around, so I am used to eating soup in the summer… but for everyone else… Welcome to Soup Season!
Barszcz Czerwony (Polish Red Beet Borscht)
I had some extra beets and potatoes left over from the Farmers Market, and I feel like I haven’t had eggs in a while…. so as a result… I made Borscht for dins. Here is my recipe derived mostly from memory and taste. I don’t really like to follow recipes; so I kind of make it work until it tastes AMAZE.
- 6 cups water
- 1-1/2 Vegetable Boulin cube
- 2-4 Beets (peeled and cut into cubes OR *shredded -can get messy :O)
- 3 -4 Carrots (or 2 handfuls of baby carrots)
- 2-3 pieces of Celery
- Salt & Pepper (as needed for taste)
- 1 Bay Leaf
- 2-3 Potatoes (cut into cubes)
- Handful of kale (optional)
- 2-4 Eggs
- 1/2 medium Onion (chopped)
- 1 Tbsp. butter
- 1-2 Tsp. Sour Cream
- Parsley (for garnish)
- Put everything (down to the potatoes) in a large pot and let boil. Once boiling, reduce heat to low and let simmer (covered).
- In a separate pot, boil some eggs.
- While everything is simmering, saute onion in butter with some salt. Add the potatoes from the soup (you can also boil them separately, but I don't like dirtying another pot if I don't need to) and mash them up with the onions and butter.
- Set Aside.
- I usually wait until the carrots, potatoes and beets are soft....about 25-30 mins,and then shut off the soup. Add Kale or some spinach if you are using it). Take out a Tbsp of soup and whisk in the sour cream until fully uniform. Transfer the combo into the soup until well blended. Sometimes, I don't even add the sour cream- it's more of personal preference... but it makes a pretty pink color!
- Cut up the boiled egg , scoop a spoon of the mashed potatoes and sprinkle some parsley into the bowl! Enjoy 🙂