Monday, September 13, 2010


well, i did make some buckwheat yesterday, and suppose i should have posted about it.
i sauteed 1 cup of it in canola oil, then poured in 2 c. of nearly boiling water, covered and simmered.  when all that water had evaporated, it still didn't seem done enough so i poured in enough water to fill to the top of the grain and simmered it until that all cooked in.  the baby eats it eagerly.
today i finally made the borscht i'd been meaning to do.
in 1 qt of water i boiled some beef bones and onion ends from when we grilled the other day, and let that do its thing in a covered pot all early afternoon.  when that seemed brothy enough i strained it and added a quart of chicken broth from the fridge.  i chopped
  • 3 medium/large beets
  • 5 small/medium carrots
  • 1 onion
  • 1/3 head of cabbage
  • 1/2 cup fresh dill
i put the beets and carrots in the broth to cook, and sauteed the onion.  after about 20min, when i could pierce the beets with a fork, i added the onions and cabbage, half the dill, and 2Tbsp tomato puree.   then brought all that back up to a simmer, and cooked until the cabbage was barely soft, and seasoned to taste with
  • apple cider vinegar (~2Tbsp)
  • salt
  • sugar
serve topped with remaining dill and dollops of sour cream

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