Greek Yogurt Biscuits

I found this recipe in our newspaper’s food insert. I kind of love them. The good news is that they only have three ingredients. The bad news is that I usually don’t have 2 out of the three on hand.

1 1/2 cups self rising flour

1 tsp salt

1 1/4 cup plain greek yogurt

Whisk together the flour and salt. Make a well and add the yogurt. Stir till just moist. Roll out dough on a floured board and roll to 1/2 inch. Fold over and roll back to 1/2 inch. Cut out biscuits. Bake at 450 degrees for 10-15 minutes.

I failed biscuit-making, so I can’t ever get them to split right; I think I over mix them. So mine end up kind of flat. So I eat mine without opening them up. But they taste so good! If you let them get cold, they’re not as appetizing. BUT you can toast them with a square of sharp cheddar on top and it’s AMAZING!

Ukrainian Borscht

Following the political situation in Ukraine is both upsetting and frustrating. I have never been there, but my husband lived there for two years as an LDS missionary and came to love the country. Because of this it is close to my heart too. I read the news articles and feel so helpless – what can I possibly do to make a difference?

So I’m putting up our favorite Ukrainian recipes to raise awareness. Keep the people of Ukraine in your prayers. This recipe comes straight from a lovely Ukrainian woman and it’s delicious!

300 grams of pork (or beef) with the bone in. (This equals a little over half a pound. What I do is by a nice large bone-in roast and cut it in two pieces – one with the bone and one without. The piece without the bone I freeze for later. The piece with the bone, no matter how big it is, goes in the borscht.

3 liters of water (I usually put 4-5 liters in)

2 tsp salt

1-2 medium beets

1-2 large carrots

a large onion

1 6 oz can tomato paste

5-6 medium potatoes, cubed (red or gold work best. and I leave the skin on)

half a medium head of cabbage, cut in strips

1 green pepper, diced

 

1. Boil the meat with the bone in the water with salt till the meat is cooked through. Take the meat out and cut it into bite size hunks (unless you already did this – good for you!)

2. While the meat is cooking, cut up the beets, carrots, and onion. Sauté in oil till soft (10-15 min). Add tomato paste, cook 3-5 minutes more.

3. When the meat is cooked, add the cubed potatoes to the boiling water.

4. When the potatoes are soft enough to be pierced with a fork, add the beet mixture and cook for 5-10 minutes. Add cabbage and green peppers. Cook 5-8 minutes. Add bay leaf, oregano, thyme, and parsley to taste. (I’ve never done it this way, but you could add the seasoning with the meat and let it cook the whole time).

5. Let cook 5 more minutes. Season with salt and pepper to taste. Add a dollop of sour cream to each serving.

This soup is great fresh and better the next day – that’s why I always make so much. yum!