Beef Bone Soup

Nana’s Beef Bone Soup with Marrow

Ingredients:

Large thick beef bone sawn into 3 parts
1 large onion – cut up
1 ½ cups of celery with leaves – cup up small
1 cup of sliced mushrooms
1 large bay leaf
1 teaspoon chicken bouillon
1 teaspoon beef bouillon
2 ½ cups carrots – diced
3 large potatoes – diced
½ lb baby spinach
Any leftover gravy
Salt & Pepper to taste

Directions:

Place the beef bone sawn into 3 parts in a large soup pot and fill ¾ of the way with cold water.  Add bay leaf, a little salt and pepper, and all bouillon.  Bring to a boil and simmer for about one hour.  Add celery and simmer for another 15 minutes.  Add the remaining ingredients and cook until the veggies are just right.  Remove bone and serve.

Always add more water when needed during cooking – make sure it’s boiling and do not add too much at one time.

Almond Dutch Baby

14_Recipe_AlmondDutchBaby

Ingredients:

  • 2 tbs. butter
  • 4 eggs
  • 2/3 c. flour
  • 2/3 c. milk
  • 1/2 tsp. almond extract
  • Pinch of salt
  • 1/2 c. sliced almonds
  • 8 oz. creme fraiche
  • 1 vanilla bean
  • 2 tbs. sugar
  • Strawberries

Directions:

  1. Preheat over to 425 with cast iron skillet.
  2. Add butter to pan and melt.
  3. Blend eggs, flour, milk, almond extract and salt until smooth.
  4. Pout into pan with butter and sprinkle with almonds.
  5. Bake for 18 minutes until puffed and golden.
  6. While the Dutch Baby bakes, still the vanilla and 1 tsp. of sugar into the creme fraiche.
  7. Masserate the strawberries with remaining sugar.

Borscht Recipe

One of our employees, Svetlana was born and raised in Russia and was taught how to make this delicious Borscht recipe by her mother. We hope you have fun trying it out in the kitchen, let us know what you think in the comments below.

28_borscht

Ingredients:
5-6 Cups of Beef Stock
2-3 Beets
3 Russet Potatoes
3-4 Carrots
1 Yellow Onion
Small can of Tomato Paste
½ Head of Cabbage

Preparation:

  • Wash beets and boil in a large pot with 10 cups of water for approx. 1 hour or longer for larger beets.  Beets should easily pierced with a butter knife when finished.  Remove beets and set aside.  Keep the water.
  • Cut potatoes into chunks and boil in beet water from step 1 for 20 minutes.
  • Dice onion and grate carrots, sauté with oil in a skillet until soft.  Stir in tomato paste and a splash of water when vegetables are almost finished.
  • Thinly slice cabbage and add to pot with potatoes when they are halfway done boiling.
  • Peel and cut beets and add to pot.
  • Add beef stock to pot.
  • Add sautéed carrots and onion to pot and cook for additional 10-15 minutes.
  • Serve with dollop of sour cream or plain yogurt, garnish with dill or chives.

A very, berry smoothie

01-09 Healthy Smoothie

 

A very, berry smoothie.

Add 1/4 cup of rolled oats to 1/2 cup of water to your blender and allow them to soften (about 15 minutes). Add 1/2 cup your favorite berries, 1/2 cup plain yogurt, 1/2 cup ice, and 2 tbsp. brown sugar and blend well. Spice it up by adding 1/2 tsp. of ginger too! YUM!

The 12th Man: Loud and Proud in Sitka

It’s Fall in Sitka, and that can only mean one thing…

Time to break out the 12th Man flags!

Everywhere you go you see the proof that Sitkans fiercely love their Seattle Seahawks. It’s literally waving in the wind. Cars. Houses. Fishing masts. It doesn’t matter. Put a 12th Man flag on it, baby. 12th man flag

A little history about the 12th Man

Seahawk fans had such a stunning impact on the success of the team in the 80s that the number 12 jersey was forever retired on December 15, 1984. The loud, sold-out crowds became known as the 12th Man.

In 2003, the collective power of the 12s was celebrated once again, this time with a flag. The tradition of the 12 Flag began on October 12, 2003, when 12 original season ticket holders hoisted the flag prior to kickoff.

On Sunday, November 27, 2005, in a nail-biting overtime win, the Seahawks defeated the New York Giants (who were called for 11 false start penalties and 3 missed field goals, courtesy of the 12th Man’s passionate vocal support). The game ball was dedicated to the 12th Man the following day.

The loudest decibel reading ever recorded at a Seahawks game occurred on December 2, 2013, at CenturyLink Field against the New Orleans Saints. Fans registered an astonishing decibel reading of 137.6. (For reference, 130 decibels is a jet takeoff at 100 meters and 140 decibels is an aircraft carrier flight deck.)

No doubt about it… Seahawk fans are loud and proud, especially here in Sitka. What better way to celebrate our undying love for the game than with Seahawks-themed snacks?

Seahawk Fruit Cups

seahawk fruit cups

 

 

 

 

 

 

Ingredients:

Phyllo dough
8 oz. cream cheese
1 cup vanilla Greek yogurt
Fresh fruit for topping (such as blueberries and kiwi)

Instructions:

  1. Cut phyllo dough and bake in mini muffin tins to form cups.
  2. Mix cream cheese and yogurt together in a bowl.
  3. Spoon mixture into Phyllo cups.
  4. Top with fruit of choice.

Serves 24
(recipe courtesy of www.busyvegetarianmom.com)

Seahawk Avocado Deviled Eggs

seahawk deviled eggs

 

 

 

 

 

 

 

 

 

Ingredients and instructions for egg dyeing:

6 hard-boiled eggs
Blue, green and yellow food coloring
White vinegar

  1. Peel the hard-boiled eggs carefully, gently cut them in half and scoop out the yellow yolks and place in a bowl.
  2. Boil 2 cups of water. Place one cup of the boiling water into a tall glass and pour the rest of the water into another tall glass. Pour 1 tbsp. of vinegar into each of the glasses. For the blue Seahawks color, drop 20 drops of blue into one of the glasses. For the green color, drop 3 green drops and 24 yellow drops into one of the glasses.
  3. Drop 6 egg halves into each of the two desired colors. Let sit for 5-10 minutes, or until the eggs reach the desired color. Remove the eggs and gently place on a paper towel. Pat dry.
  4. With the yolks, make deviled egg recipe.

Ingredients and instructions for deviled eggs:

12 hard-boiled egg halves
1/4 cup Greek yogurt or sour cream
2 ripe avocados, peeled and pit removed
1 tbsp. fresh lime juice
1 tsp. kosher salt
1/2 tsp. pepper
1/4 cup minced cilantro
2 tomatillos, husked, rinsed and cut in half

  1. Add yokes from hard-boiled eggs in a bowl. Place whites on a serving platter and set aside.
  2. Add yogurt, avocados, lime juice, salt, pepper, cilantro, and tomatillos into the mixing bowl with the yolks. Blend until smooth.
  3. Spoon the avocado-egg mixture into the cavities of the colored egg whites.
  4. Enjoy!

Serves 12
(recipe courtesy of www.365daysofcrockpot.com)

Seahawk Chocolate Beer and Pretzel Brownies
chocolate beer and pretzel brownies

 

 

 

 

Ingredients:

8 oz. dark semi-sweet chocolate pieces
1 cup + 2 tbsp. butter, soft
3 cups sugar
½ cup beer
4 eggs
1-1/3 cups flour
6 tbsp. dark cocoa powder
10 oz. semi-sweet chocolate chips
2 cups pretzels (okay to use sticks)

Chocolate Ganache:

1 lb. chocolate
2 cups heavy cream
2 cups M&M chocolate covered pretzels, rough chopped

Instructions:

  1. Heat the cream in a small pot until it is simmering. Remove the pot from the heat, add the chocolate pieces, and whisk until smooth. Set aside to cool.
  2. Preheat the oven to 350 degrees. Take a 12”x16″ sheet pan, (a cookie pan with sides) and put a sheet of parchment paper down on the bottom of the pan. Spray the top of the parchment and the sides of the pan with non-stick baking spray.
  3. Take the chopped chocolate and microwave it for 90 seconds. Whisk the chocolate until very smooth. Set aside to cool.
  4. In a large bowl, using an electric mixer, whip the butter and sugar until it is light and fluffy. Add the beer and beat until well combined.
  5. Beat the eggs in one at a time until they are completely mixed in. Slowly beat in the cooled melted chocolate.
  6. Sift the flour and cocoa together. Slowly add it to the batter, mixing in until it is just combined.
  7. Add the chocolate chips and pretzels, and mix until just combined.
  8. Transfer the batter to the prepared pan, and spread evenly to the edges.
  9. Bake the brownies at 350 degrees for 25-30 minutes or until a skewer comes out clean. Do not over bake!
  10. When the brownies are finished, let them cool completely before frosting them evenly with the chocolate ganache.
  11. Chop up the pretzel M&M’s and sprinkle them over the top of the brownies. Slice and serve.

Makes 36 small brownies
(recipe courtesy of www.heatherchristo.com)

We’d love to know what some of your favorite football snacks and recipes are. Bonus points if they have a Seahawks theme! Let us know in the comments.

One of the best things about Sitkans is their passion for life, love and adventure. The second best thing? It’s gotta be all the flags they’re waving loud and proud at this very moment.

12th Man, we salute you!

 

Three Recipes That Will Make Your Summer Better

Summer is knocking on Sitka’s door and you know what that means… time to fire up the grill and invite the neighbors over for beer, belly laughs and delicious food.