Grated Beets Russian Style

I don't think I have ever met anyone that likes beets, except for me and some family. I love beets and eat them often. I found this recipe a few years ago and it is so easy and good. Beets are also considered a super food so just because of that you should give them a try! It must be a culture thing because in Australia for example, they have diced beets at Subway as an option to add to your sandwich - I was in heaven! Come to think of it these grated beets would be great in a sandwich too, I am going to have to try it.

Ingredients
2 TBSP butter
4 cups coarsely chopped beets (about 2 large beets)
2 TBSP lemon juice
1 1/2 tsp salt
1/8 tsp black pepper
1/2 cup water
1 TBSP flour
1/2 cup sour cream

Directions
1. Heat the butter in an 8-inch skillet
2. Add the betts, lemon juice, salt, pepper and water
3. Cover and cook over low heat for 15 minutes, stirring occasionally
4. Sprinkle the flour over the beets, do not stir.
5. Cover and cook an additional 5 minutes
6. Serve with a dollop of sour cream

Servings 4

Simple Squash

Not all of my recipes are complicated, take this squash, it can be done in 10 minutes or less and it is delicious! I always have some type of squash at home to use as a last minute veggie, they last a lot longer than most vegetables. One of my favorite food combinations is sweet & savory and this squash is exactly that.

Ingredients
1 small squash (choose your favorite, acorn or butternut squash are both good choices.)
2 TBSP brown sugar
olive oil
salt & pepper to taste

Directions
1. Cut the squash in half and take out the seeds
2. Prick with a fork or knife a few times throughout
3. Place in a microwave safe bowl with 1/2 cup water on the bottom, cover
4. Cook on high for 4 minutes
5. Remove from microwave, add 1 TBSP brown sugar in each hole and rub flesh with olive oil
6. Salt & Pepper to taste and return to the microwave
7. Cook on high an additional 4 minutes
8. Carefully remove from microwave and spread a small amount of the brown sugar 'syrup' all around

Tip: This is easy to double, just adjust your microwave time

Servings 1

Mushroom 'Carpaccio'

I first had this salad at The Melting Pot years ago and I loved it so much that I naturally tried to copy it. It is very simple, using just the most basic and fresh ingredients that result in a burst of delicious flavors. If you are looking for a fast, different and delicious salad give this one a try. You can also serve on a bed of baby romaine lettuce.

Ingredients
12 oz button mushrooms, sliced thin
4 TBSP olive oil
4 TBSP lemon juice, fresh
2 TBSP fresh parsley, finely chopped
salt & pepper to taste
1/3 cup parmesan cheese, shaved

Directions
1. Add the lemon juice to a small bowl; whisk in the olive oil until emulsified. Add salt to taste
2. Cover the bottom of a salad plate with a layer of mushrooms
3. Add freshly ground pepper
4. Top with parmesan shavings
5. Sprinkle parsley over mushrooms
6. Drizzle with dressing

Servings 2

Artichoke Stuffed with Brie

This is not one of the best photos but I was in such a hurry to eat that I am glad I took at least one photo. These artichokes are the perfect blend of tart, savory and cheesy! We had the artichokes as an appetizer on New Year's Eve this year and they were the perfect match for a special occasion.

Ingredients
6 large Artichokes
12 ounces brie
1/4 cup shallots, chopped
2 cups white wine
1 cup butter
1/3 cup whole grain mustard
1 tablespoon white wine vinegar
squeeze of lemon juice
salt and pepper to taste

Directions
1. Cut off the top and bottom of the artichoke. Cook it in boiling water for 10-15 minutes until the bottom is easy to pierce with a fork.
2. Run artichoke under cold water to stop the cooking process.
3. When cool enough to handle, cut the inner choke away from the heart.
4. Cut the brie into 1/2" chunks. Place the brie into the artichoke and throughout the leaves.
5. Place on a cookie sheet and bake at 350 degrees until the brie is melted (approximately 10 minutes).
6. To make the mustard sauce, combine Shallots and white wine in a saucepan over high heat. Slowly add the butter and remove from heat. Then add mustard, white wine vinegar, salt, pepper and a squeeze of lemon juice to the mixture.
7. Drizzle the sauce over the artichokes and serve.

Servings 6

Creamy Corn Filled Tomatoes

These tomatoes not only look beautiful but they are delicious too, they are a great side dish for meat or chicken. They have a little kick with the jalapeño, a little sweet with the corn and a lot of yumminess.

Ingredients
4 medium tomatoes, rinsed, seeded and cored
2 TBSP butter
1 10 oz bag frozen corn, thawed and drained
1/4 cup onion, chopped
1 (8oz) package PHILADELPHIA Cream Cheese
2 TBSP jalapeño pepper, seeded and finely chopped
1/4 cup parmesan
parsley, chopped

Directions
1. Pre heat oven to 350º
2. Slice off stem ends. Remove seeds and gently scoop out pulp.
3. Sprinkle the cored and seeded tomatoes with salt and place upside down to drain about 10 minutes.
4. Melt butter in a small saucepan over medium heat. Add onion and cook until translucent. Lower heat to low and add cream cheese; stir until melted. Add salt and pepper to taste.
5. Combine cheese mixture with corn and jalapeño; spoon into tomato shells.
6. Sprinkle parmesan and parsley on top
7. Place in a greased baking dish and bake uncovered 25 minutes or until heated through.
8. Tip: To serve use any leftover corn mixture as a 'bed' when plating the tomato.

Servings 4

Smashed Carrots

Ingredients
2 TBSP butter
2 TBSP onion, diced
1 lb carrots, peeled and cut into rounds
1/4 cup orange juice
1 cup heavy cream
1/4 cup feta cheese
1 tsp thyme
1 tsp seasoned salt
1/4 tsp pepper

Directions
1. In a large pot of boiling, salted water add the carrots and cook until tender about 15-20 minutes; roughly mash and set aside
2. Melt butter in a medium pot. Add onions and sauté until translucent
3. Add the orange juice, heavy cream, feta, thyme, salt and pepper
4. Add the carrots, and mix well until heated through and serve

Servings 6