Georgianbeetsincherrysaucecharkhalischogi Recipes
GEORGIAN BEETS IN CHERRY SAUCE (CHARKHALIS CHOGI)
I love beets. I have found that very few share my passion for this wonderful root vegetable. Ah, well, I'll eat my beets alone, then. Here is a wonderful sweet/tart, fruity and yet savory way to prepare beets. Try to find *unsweetened* dried tart cherries -- if you use cherries that are not tart, the dish loses something, though it will still be very good. This recipe is by way of "Olive Trees and Honey," by Gil Marks.
Provided by Susiecat too
Categories Cherries
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Coat the beets with the oil and place in a single layer in a baking pan. Roast until tender, about 1 hour. Let cool slightly, then trim, peel, and thinly slice.
- While the beets are roasting, combine the cherries and water in a small saucepan and bring to a boil. Reduce the heat to low and simmer, uncovered, until very tender, about 20 minutes. Puree in a blender or food processor.
- Melt the butter in a large skillet over medium heat. Add the onions and saute until soft and translucent, 5-10 minutes. Stir into the cherry puree. Add the cilantro, parsley and salt.
- Pour the sauce over the beets. Serve warm, or at room temperature.
Nutrition Facts : Calories 88.3, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 153.1, Carbohydrate 12.6, Fiber 2.2, Sugar 8.4, Protein 1.8
THE BEST CHILI
There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
- Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
- Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
- Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
- Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
- Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
- Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
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