Beet Soup with Sweet Potato & Meatballs

Thanksgiving is a wonderful Holiday full of family, friends, love, and lots and lots of delicious food! This year, I am planning to create these wonderful postcard invitations for the people I love. I would love to hear your opinion. Every comment is welcome!-)

Shrimp Etouffée - Spicy, Salty, Delicious!

The name Etouffée refers to "smothering" the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this dish properly you will be very proud of your Creole skills.



Ingredients:

• 3 Tbsp. peanut oil
• 3 Tbsp. flour
• 1 yellow onion, peeled and chopped
• 1/2 green sweet bell pepper, seeded and chopped
• 3 ribs celery, chopped
• 3 cloves garlic, peeled and crushed
• 3 Tbsp. tomato paste
• 1 1/4 cup chicken or vegetable broth
• 1 cup dry white wine
• 2 bay leaves
• 1 Tbsp. whole basil leaves
• 1 Tbsp. whole thyme leaves
• 1 Tbsp. plus 1/2 tsp Tabasco
• 1/4 tsp freshly ground black pepper
• 1 tsp salt
• 4 green onions, chopped
• 1 1/2 pounds shrimp, peeled and uncooked
• cooked rice for serving

Directions:

Heat a large Dutch oven and add the oil and flour. Toast this to a peanut-butter-colored roux. This should take about 10 minutes over medium heat. Be careful not to burn this. Stir often.

Add the yellow onion, bell pepper, celery, and garlic. Saute for about 10 minutes or until the vegetables are tender. Stir in the tomato paste, followed by the broth and wine. Stir constantly until this mixture thickens. Add the remaining ingredients, except the shrimp, and rice. Simmer, covered, for about 30 minutes.

Add the shrimp and simmer for 15-20 minutes, uncovered.

Serve over cooked rice. This is also great with Zucchini Tian or Corn Pudding.

Vegetarian Beetroot, Carrot Stew with Mushrooms and Lentil

Vegetables are a most important part of our diet, as far as nutrition and vitamin content are concerned. Further than that, they are among the truly delicious foods and should be treated with care. In addition to tasting better, the well-prepared vegetable retains more of its nutrients and vitamins than the poorly prepared one. If one eats good food, diversified and well prepared, one is healthfully and intelligently fed and need not fear nutritional deficiencies. -))

Young beets are much preferred to the older and larger ones which linger in the markets throughout the year. Older beets have a tendency to be woody and strongly flavored.

Tip: Keep in mind that for some mysterious reason, all stews are better if refrigerated overnight (overnight van be expanded to several days too!)



Recipe adapted from Green Kitchen Stories

Serves: 4-6

Ingredients:

• 2 tbsp olive oil

• 1 yellow onion, chopped

• 4 cloves garlic, minced

• 3 medium beets, peeled and quartered 

• 3 medium sized carrots, sliced in large pieces

• 2 sprigs thyme
• 
sea salt and pepper to taste

• 2 tbsp tomato paste

• 1 cup red wine 

• 2 cups vegetable stock

• 3 bay leaves
• 2 cups lentils, for serving

• 4 cups water
• 
a pinch of sea salt
• 2 tbsp olive oil

• 2 big portobello mushrooms

• 10 white cap mushroom
s
• 7-8 baby portobello mushrooms
• 2-3 scallions

Directions: 

Heat the olive oil in a dutch oven or a large cast iron pot over medium heat. Stir in onions and garlic, sauté until soft. Toss beets, carrots, thyme and salt and pepper into the pan, cook for 5 minutes, stirring occasionally. Stir in the tomato paste, red vine, vegetable stock and bay leaves, let simmer on low heat for 40 minutes. Meanwhile prepare the lentils and mushrooms.



Rinse lentils under running water. Bring water to a boil, add lentils and lower to medium heat. Let simmer for 15 to 20 minutes, when almost done add salt. Set aside.



Heat olive oil in a pan. Lower the heat and sear the portobello and white cap mushrooms, stirring occasionally, until tender and golden in color. Season to taste. Set aside.



Taste the stew, add more wine, stock or herbs if you like. Add mushrooms and simmer for 10 more minutes. To serve, spoon the stew over a plate of lentils and sprinkle with scallions and fresh thyme.