Ingredients- 3 cups Greek Yogurt (my favorite is Fage)
- 1/2-3/4 cup raw honey, depending on sweetness desired
- 1 to 1 1/2 cups fruit of choice
Directions- In a bowl, combine yogurt and honey, stirring to mix. Fold in fruit of choice. Spoon into popsicle molds and freeze 3-6 hours. Enjoy!
Ingredients
- 2 lbs. beef chuck, trimmed and cut into 2-in. cubes
- -1/2-3/4 c. red wine
- -pinch tarragon, optional
- -1 sm. onion, finely diced
- -1/2 Hungarian or red bell pepper, seeded and finely diced
- -1 Tbsp. butter + 2 Tbsp. vegetable oil, or the equivalent amount of lard/bacon grease
- -2 Tbsp. tomato paste
- -2 cloves garlic, chopped
- -1 c. broth
- -2 (heaping) tsp. good quality sweet Hungarian paprika
- -1 tsp. dried marjoram
- -1/2 tsp. caraway seed, preferably ground
- -8 whole juniper berries, optional
- -salt and pepper, to taste
- -dash of cayenne pepper or hot Hungarian paprika
Directions
- 1. Put the meat in a bowl, pour over the wine, add the tarragon (if using), and marinate while you prepare the other ingredients.
- 2. Heat the butter and oil over medium heat in a large, heavy-bottomed pot. Add the onions and red pepper, season with black pepper, and sweat until the onions are translucent.
- 3. Add the tomato paste and cook 60 seconds, stirring to prevent burning.
- 4. Next, add the meat, leaving the marinade behind in the bowl. Sprinkle with salt and pepper. When the meat begins to color, lower the heat and stir in the paprika. You must stir constantly to avoid burning the paprika (which releases a bitter flavor). To be safe, you can add a splash of broth to the pot when you incorporate the paprika.
- 5. Add the caraway, garlic, marjoram, hot pepper, and juniper berries and pour in the remaining broth. Cover.
- 6. Reduce heat to a simmer and braise for at least 1 hr. and up to 3 hrs., depending on the toughness of your meat. Uncover for the last 30 minutes to thicken the sauce. Adjust for salt, pepper, and spiciness, and serve over your favorite starch.
Ingredients
- -3/4 c. water
- -1/4 c. honey
- -2 Tbsp. butter
- -3 c. all-purpose flour, plus more for dusting (can substitute up to 1 c. whole wheat flour)
- -1/4 c. quick-cooking oats, plus more for sprinkling on top
- -1 tsp. salt
- -1 (1/4 oz.) package active dry yeast
- -2 eggs, divided
- -1 Tbsp. water
Directions
- 1. Heat the 3/4 cup water, honey, and butter in small saucepan on low heat until very warm (ideally 120-130F).
- 2. Place flour, oats, salt and yeast in mixer bowl. Mix on low speed 15 seconds or until combined.
- 3. Using dough hooks, gradually mix in honey-butter mixture. After one minute, add ONE whole egg and mix one minute longer.
- 4. Continue mixing 2 minutes more, or until dough clings to hook and cleans side of bowl. Mix 2 minutes longer until dough is smooth, elastic, and all ingredients are thoroughly incorporated.
- 5. Using a spatula, scrape any dough clinging to the sides of the bowl. Shape the dough into a round with the spatula. Cover bowl with a damp towel (not terry cloth) or plastic wrap.
- 6. Let rise in warm, draft-free place about 1 hour, or until nearly doubled. The dough is ready when you press two fingers into it, and it holds the indentation (see below).
- 7. Gently punch down dough. With a rolling pin, roll out into a rectangle on a floured cutting board or counter top. Roll up from the short end like a jelly roll and tuck the ends under.
- 8. Place loaf seam side down in a greased loaf pan. Separate the remaining egg, and whisk the white with remaining tablespoon water. Brush top of loaf with egg-white mixture, then sprinkle with oatmeal. Cover again with towel or plastic wrap and let rise 15-20 min. in pan.
- 9. Bake at 375F for 40 minutes. Remove from pan immediately and cool on wire rack.
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