So in the past week we have tried three new recipes: Borscht, Ramen Stir Fry, and a new version of French Toast. Gage and I loved them all. Brian loved the Ramen Stir Fry and French Toast, but he did not like the Borscht so much. He said he could taste the beets in it, and he does not like beet. He did however eat it. Sophia and James did not really seem to like any of them. How any kid could not like something smothered in syrup with a dab of whipped cream is beyond me, but they would only eat the cream.

Here are the recipes if you would like to try them. Keep in mind that none of these are "my" recipes, I found all of them in cookbooks and online.


RUSSIAN BORSCHT

Layer ingredients in slow cooker as follows:
4 cups thinly sliced green cabbage
1 and 1/2 pounds fresh beets, shredded
5 small carrots, peeled, cut lengthwise into halves, then cut into 1-inch pieces
1 parsnip, peeled, cut lengthwise into halves, then cut into 1-inch pieces
1 cup chopped onions
4 cloves garlic, minced
1 pound lean beef stew meat, cut into 1/2-inch cubes
1 can (14 1/2 oz) diced tomatoes, undrained
3 cans (14 oz each) reduced sodium beef broth
1/4 cup lemon juice
1 table spoon sugar

Let this all cook for 7-9 hours, then stir and serve with a bit of sour cream and parsley.


RAMEN STIR FRY

In 12-inch pan heat oil and brown 1 pound beef boneless sirloin, cut into thin strips. Drain and set aside. Heat 2 cups water to boiling, and add 1 package broken up Oriental-flavor Ramen noodles (save seasoning for later). When noodles are slightly softened add about 1 pound of fresh or frozen stir-fry vegetables. Bring to boil for 5-7 minutes. Stir in seasoning packet, 1/4 cup stir fry sauce, and beef. Cook 3-5 minutes until everything is hot. Serve with egg rolls or any thing you like.

The recipe for French toast was found at foodwishes.com

Enjoy!