Beef Stew from OldRecipeBook.com (modified)

Beef Stew (Recipe from 1961)

2 tablespoons shortening - butter, coconut or olive oil
1 1/2 lbs beef neck, chuck, or brisket, cut into 2 inch cubes
3 cups hot water
1/2 teaspoon salt
4 med onions sliced
4 med carrots halved (beets)
4 med potatoes, quartered (parsnips)
salt and pepper
2 tablespoons flour
1/2 cup water
(add fresh parsley)

Melt the shortening in a large saucepan. Add meat and brown on all sides. Add hot water and 1/2 teaspoon salt, bring quickly to boiling point. Cover and simmer for 2 hours, or until meat is very tender. Add vegatables 30 minutes before meat is done. Season with salt and pepper.

Pour off liquid, measure, and add hot water, if necessary, to make 2 cups of liquid. Mix flour and 1/2 cup water by shaking in a small covered jar, and add to liquid. Return liquid to stew, and stir until it has boiled 1 minute, and is quite thickened. Serve on a hot platter or vegetable dish.

Double Dark Chocolate Beet Muffins by Pinch My Salt

Double Dark Chocolate Beet Muffins

1 C. whole wheat flour
1 C. all-purpose flour
2 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 C. Ghirardelli bittersweet chocolate chips
1/2 C. chopped pecans or walnuts

1/4 C. butter
2/3 C. Ghirardelli bittersweet chocolate chips
3/4 C. packed brown sugar
2 eggs, lightly beaten
1 C. beet puree*
2/3 C. buttermilk
1 t. vanilla extract

1. Preheat oven to 375 degrees.
2. Grease a 12-cup muffin tin or line it with paper cups; set aside.
3. In a large bowl, whisk together first 5 ingredients until well combined. Stir in the half cup chocolate chips and nuts; set aside.
4. In a small saucepan, melt the other 2/3 cup chocolate chips and butter over very low heat. Stir to combine and set aside to cool until lukewarm.
5. In a medium bowl, whisk together eggs, brown sugar, beet puree, buttermilk, vanilla and melted chocolate.
6. Pour the chocolate mixture into the dry ingredients and stir with a wooden spoon until just combined. Don’t overmix.
7. Immediately spoon batter into 12 well-greased or paper-lined muffin cups. Batter should completely fill the cups.
8. Place muffin pan in a preheated 375 oven and bake for 18-20 minutes. Muffins are done when they spring back when touched lightly in the center (or when a toothpick inserted in the center of a muffin comes out clean). Don’t overbake!
9. Cool muffins for 10 minutes in pan then remove them to a wire rack to cool completely.
10. Enjoy!

*Canned beets may be used in this recipe but I strongly suggest using fresh ones if possible. To prepare beets: Cut off the greens leaving about one inch attached. Don’t cut anything off the root end. Gently scrub the beets being careful not to cut the skin. In a medium saucepan, cover beets with water, bring to a gentle boil and cook, covered, 30-45 minutes until tender. Drain and let sit until cool enough to handle. The tops should pull off easily or they can be cut off. The skins will slip right off. Puree beets with a little bit of the cooking liquid in a food processor until they are the consistency of applesauce.

Ginger Soda

Ginger Soda
By Melissa Broder
Taken with permission from her book Petit Appetit: Eat, Drink, and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods for Kids of All Ages. Ginger Soda

Ginger has such a pleasant aroma and taste, and also helps upset tummies. Here's a natural and refreshing ginger ale drink without any of the high fructose corn syrups and added coloring.

When choosing ginger, remember that good-quality, fresh ginger should have smooth, light brown skin with a light sheen and white flesh. Pick the roots with the least number of knots and branching.

Ginger Syrup:

* 1/2 cup light agave nectar
* 1 (3-inch) piece fresh ginger, peeled and finely chopped
* 1 cup water


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Place agave nectar, ginger, and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to simmer, cover, and cook until ginger aroma and flavor are strong—about one hour. Let cool. Strain and refrigerate for up to one week. To make the Ginger Soda, use 1/2 cup of the ginger syrup and combine it with 3 cups of sparkling water. Pour over ice to serve.

Spinach and Strawberry Salad by Mothering.com

2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
1 tablespoon sesame seeds
1 tablespoon poppy seeds

Toss together the spinach and strawberries in a large salad bowl. Then, in a medium-sized bowl, mix the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds.

To make dressing:
In another medium-sized bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds.

Pour over the salad and toss.