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Pleasant Hill Grain Blog

Helping you achieve your culinary dreams.

Ukrainian Borscht

This Ukrainian Borscht recipe is a delicious soup! A healthy recipe full of yummy vegetables perfect for cold winter nights. It’s easy to prepare and can simmer while you spend time with your family. Borscht is the perfect way to help your kids eat more veggies, and the beautiful color makes it fun to eat. What could be better than that?

Posted: February 22, 2018
Recipe by: Claire Y
Source: Adapted from Natasha’s Kitchen blog
A beautiful soup full of nutrition! Great for cold winter evenings.
Active Time
30 minutes
Total Time
2 hours
Serves
10-12

Ingredients:

  • 2 large or 3 medium beets, thoroughly washed
  • 2 large or 3 medium potatoes, cut into bite-size cubes (unpeeled or peeled)
  • 4 tbsp. of vegetable oil
  • 1 medium onion, finely diced
  • 2 carrots, shredded
  • 1/2 head of cabbage, thinly sliced
  • 1 can kidney beans with juice
  • 2 bay leaves
  • 10 c. water
  • 4-6 c. chicken or beef broth
  • 5 tbsp. ketchup
  • 4 tbsp. lemon juice
  • 1/4 tsp. freshly ground pepper
  • Salt, to taste
  • 1 tbsp. chopped dill (dried or fresh)
  • Sour cream or Greek yogurt, for serving (optional)

Directions:

  1. 1. Fill a 5 qt. (or larger) soup pot with water. Add beets. Cover and boil for about 1 hour. Once the beets are tender, remove from the water and set aside to cool. Keep the water.
  2. 2. Meanwhile, cube potatoes, dice onion, shred carrots, and slice cabbage.
  3. 3. Add potatoes to the beet water after the beets have been removed, then boil 10 minutes.
  4. 4. Add cabbage to the soup pot and boil another 10 minutes.
  5. 5. Sauté onion and carrots in vegetable oil until they're tender and onions are translucent (7-10 minutes). Stir in ketchup once the vegetables are nearly done cooking.
  6. 6. Peel and slice beets into bite-size matchsticks and add them to the soup pot.
  7. 7. Pour broth, lemon juice, pepper, bay leaves and kidney beans (with the bean juice) into the pot.
  8. 8. Add sautéed carrots and onion to the pot along with chopped dill.
  9. 9. Cook until the cabbage is well cooked, this could take anywhere from 30-60 minutes. Season to taste with salt and pepper.
  10. 10. Remove bay leaves and serve hot with a dollop of sour cream or Greek yogurt, if desired.

Author's Notes:

It’s easy to customize this recipe to your liking. Some like to add meat, others prefer to make it vegetarian and leave out the meat broth. You could substitute sauerkraut for some of the cabbage, or tomato paste for the ketchup, etc. Adding parsnips in place of some or all the carrots is also an option. Experiment and find out what you like the best! To speed up the process of the vegetable cutting, and to save your arm, a food processor with various shredding and slicing disks works wonderfully. I used the Bosch Universal slicer shredder. A mandoline would also work well for cutting the beets and potatoes.

Images:

Ukrainian Borscht
Ukrainian Borscht
Ukrainian Borscht
Ukrainian Borscht
Ukrainian Borscht

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Barry Dmytro

commented on April 14, 2018 at 5:06pm
Not quite my great grandmother's ukrainian borscht. She was truely ukrainian. Hers started out with homemade pork broth and fava beans. It is an old school recipe that went something like this: 1 pound pork trimmings, gristle, bone, fat 1 gallon water 1 cup fresh (or cooked) fava beans 2 cup shredding cabbage 1 shredded onion 2 shredded large beets 2 clove smashed garlic 1 cup of chopped beet greens 1/2 cup apple cider vinegar (or kraut or pickle juice) a couple sprigs of fresh chopped dill salt & pepper to taste In a large stock pot, sear pork pieces, then add water and bring to boil. Simmer this for 2 hours. Let this chill for a day so the lard solidifies on top. Remove the lard, and save for frying or pastries if desired. Strain out the broth, chop any bit of meat that were on the scraps and add back to broth. Give the rest to the dog. Bring the broth back to a boil. Add the fava beans, cabbage, onion, beets, & garlic. Simmer for about a half hour. Add beet greens and simmer for 5 more minutes. Add dill, vinegar, salt, and pepper. Serve with sour cream and apple cider vinegar for condiments & side of buckwheat I make a vegan version of this with homemade veggie broth instead of pork served with unsweetened soy yogurt.

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Macie Yeutter

Dehydrating Bananas

Dehydrating fruit is a timeless preservation art that results in healthy, tasty treats for you and your family.

Posted: August 30, 2016
Source: Excalibur Dehydration Guide
Banana chips are a sweet, healthful snack that kids and adults are sure to love!
Active Time
10 minutes
Total Time
7 hours

Ingredients:

  • Bananas
  • Lemon juice

Directions:

  1. 1. Peel and cut into 1/4" slices and dip in lemon juice.
  2. 2. Place slices on mesh sheets in food dehydrator and dry at 135° for 6-10 hours.
  3. 3. Remove the banana chips when they're the dryness that you prefer. They can be leathery and pliable or if left in the dehydrator longer, you can have crunchy chips.

Images:

Dehydrating Bananas
Dehydrating Bananas
Dehydrating Bananas
Dehydrating Bananas
Dehydrating Bananas

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Barry Dmytro

commented on April 14, 2018 at 5:06pm
Not quite my great grandmother's ukrainian borscht. She was truely ukrainian. Hers started out with homemade pork broth and fava beans. It is an old school recipe that went something like this: 1 pound pork trimmings, gristle, bone, fat 1 gallon water 1 cup fresh (or cooked) fava beans 2 cup shredding cabbage 1 shredded onion 2 shredded large beets 2 clove smashed garlic 1 cup of chopped beet greens 1/2 cup apple cider vinegar (or kraut or pickle juice) a couple sprigs of fresh chopped dill salt & pepper to taste In a large stock pot, sear pork pieces, then add water and bring to boil. Simmer this for 2 hours. Let this chill for a day so the lard solidifies on top. Remove the lard, and save for frying or pastries if desired. Strain out the broth, chop any bit of meat that were on the scraps and add back to broth. Give the rest to the dog. Bring the broth back to a boil. Add the fava beans, cabbage, onion, beets, & garlic. Simmer for about a half hour. Add beet greens and simmer for 5 more minutes. Add dill, vinegar, salt, and pepper. Serve with sour cream and apple cider vinegar for condiments & side of buckwheat I make a vegan version of this with homemade veggie broth instead of pork served with unsweetened soy yogurt.

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Pleasant Hill Grain

Cooking for Winter Camping

Cooking for Winter Camping featured image

In late January I tent camped with a couple friends and packed several items from Pleasant Hill Grain for our wilderness kitchen.

We had to carry all our water into the campsite, both for washing, cooking and drinking, so we used 5-gallon water jugs, which worked great! We stacked the full jugs onto a small cart and easily hauled them to our campsite. The spigot was solid and easy to open and close with one hand. Our next campout will probably be near a natural water source, so we’ll use a Berkey Water Filter on that trip, instead of carrying the water in.

Foods from the Rainy Day Foods brand are an easy way to prepare tasty food on camping trips. We made their canned beef and noodle soup then poured the soup over mashed potatoes made from their potato flakes. The meal was such a hit that I had to make more! The second time around I used the potato granules, which worked just as well.

Beef and noodle stew over potatoes

Breakfasts were made with fresh eggs and canned Yoders bacon. The canned bacon was delicious, and a breeze to use! The mornings were very cold so it was nice to make a good breakfast quickly, then get back into the warm tent to enjoy it. The canned bacon was so simple to prepare, all I did was open the can and lay the fully-cooked bacon strips over the freshly cooked eggs. The bacon was hot and ready to eat in no time! Next time we might try the OvaEasy egg crystals and Breakfast Skillet.

Overall the campout was a huge success, and the meals were a highlight in everyone’s day!

— Brandon, Culinary Specialist

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Dark Chocolate Cake (Gluten Free!)

A rich, dark chocolate cake calls your name sometimes so having an easy recipe on hand that’s both healthier than a boxed mix, and gluten-free is a must! This recipe is fast and simple, and a perfect dessert for company.

We frosted our cake with a simple chocolate ganache, but you can swap out with another frosting, or serve plain with ice cream. This chocolate cake is sure to become a household favorite and a recipe that all your friends will be asking for!

Serves 8-10 moderately sized slices. Double the recipe to create a layer cake!

 

Posted: February 19, 2018
Recipe by: PHG Kitchen
Gluten-Free, simple to make and completely delicious!
Active Time
15 minutes
Total Time
50 minutes
Serves
8-10

Ingredients:

Cake

  • 9 tablespoons (125 grams) unsalted butter
  • 7 ounces (200 grams) bittersweet (70/72%) chocolate, chopped (or use chips)
  • 3 tablespoons water
  • 3/4 teaspoon baking powder
  • 1/3 cup (40 grams) oat flour
  • 1/3 cup (about 30 grams) dark cocoa powder, sifted if lumpy
  • 4 large eggs, separated
  • 1 cup (200 grams) Panela or other sugar
  • 1/2 teaspoon vanilla or almond extract (optional)
  • Two pinches sea salt

Ganache

  • 12 ounces quality semisweet chocolate, chopped (or use chips)
  • 1 cup heavy cream
  • 1 teaspoon pure vanilla extract

Directions:

Cake

  1. 1. Preheat oven to 350 degrees and grease a 9-inch round cake pan. Line the pan with a round of parchment paper.
  2. 2. Melt butter in a large saucepan. Remove from heat and stir in chocolate until melted. Once melted, stir in 2 tablespoons water, baking powder, flour and cocoa powder until combined.
  3. 3. In a medium bowl, whisk egg yolks with sugar, 1 tablespoon water and extract (if using) until the mixture is smooth. Mix into chocolate mixture until combined.
  4. 4. In a very clean bowl, beat egg whites with salt until stiff.
  5. 5. Gently fold egg whites into the chocolate mixture until there are no more egg streaks. Fold the egg whites in very gently to maintain as much air in the batter as possible.
  6. 6. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
  7. 7. Remove from oven and cool on rack for 5 minutes before running a knife around the cake to make sure it isn’t stuck to the pan, then invert the cake onto a second wire rack to finish cooling. Frost if desired. Serve warm or cold. Cake keeps for several days when covered at room temperature.

Ganache

  1. 1. Place chocolate in a large heat safe mixing bowl and set aside.
  2. 2. In a medium saucepan, heat heavy cream over medium heat until it begins to boil. Be sure to pull it off the heat as soon as it begins to boil as the cream could easily boil over and make a huge mess.
  3. 3. Immediately pour hot cream over chocolate and let it sit for five minutes.
  4. 4. Begin stirring the cream by starting in the center of the bowl and working your way outward. Stir until all the chocolate has melted and the ingredients are evenly combined.
  5. 5. Allow your ganache to cool for 15 minutes, then stir in vanilla.
  6. 6. Let ganache sit at room temperature for another 30-45 minutes before topping your cake.

Author's Notes:

We topped our cake with the simple ganache frosting, which was delicious but optional. Double the recipe to create a layer cake!

Images:

Gluten free dark chocolate cake
Gluten free dark chocolate cake
Chocolate cake with ganache frosting
Chocolate cake with ganache frosting

PHG Products:

Pleasant Hill Grain products I used for this recipe...


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Comments

Barry Dmytro

commented on April 14, 2018 at 5:06pm
Not quite my great grandmother's ukrainian borscht. She was truely ukrainian. Hers started out with homemade pork broth and fava beans. It is an old school recipe that went something like this: 1 pound pork trimmings, gristle, bone, fat 1 gallon water 1 cup fresh (or cooked) fava beans 2 cup shredding cabbage 1 shredded onion 2 shredded large beets 2 clove smashed garlic 1 cup of chopped beet greens 1/2 cup apple cider vinegar (or kraut or pickle juice) a couple sprigs of fresh chopped dill salt & pepper to taste In a large stock pot, sear pork pieces, then add water and bring to boil. Simmer this for 2 hours. Let this chill for a day so the lard solidifies on top. Remove the lard, and save for frying or pastries if desired. Strain out the broth, chop any bit of meat that were on the scraps and add back to broth. Give the rest to the dog. Bring the broth back to a boil. Add the fava beans, cabbage, onion, beets, & garlic. Simmer for about a half hour. Add beet greens and simmer for 5 more minutes. Add dill, vinegar, salt, and pepper. Serve with sour cream and apple cider vinegar for condiments & side of buckwheat I make a vegan version of this with homemade veggie broth instead of pork served with unsweetened soy yogurt.

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Macie Yeutter

Crispy Pecans and Walnuts

Treat your guests with home-roasted nuts at your next gathering.

Posted: October 26, 2016
Recipe by: Granny Smith
Source: Nourishing Traditions Book
Home roasted nuts are a delicious treat to give to your loved ones this holiday season. They also look pretty in a jar with a simple ribbon wrapped around it.
Yields
4 cups

Ingredients:

Crispy Nuts

  • 4 c. pecan or walnut halves
  • 2 tsp. sea salt
  • Filtered water

Holiday Nuts

  • 1 recipe crispy nuts (above)
  • 3 egg whites
  • Pinch of sea salt
  • 1/2 c. maple syrup
  • 1 tbsp. vanilla extract

Directions:

  1. 1. Mix pecans or walnuts with salt and filtered water. Leave in a warm place for at least 7 hours or overnight.
  2. 2. Drain and then spread the pecans on a stainless steel baking pan and place in an oven no warmer than 150°F for 12 to 24 hours, turning occasionally. They are done when they are completely dry and crisp.
  3. 3. Store in an airtight container.

Holiday Nuts

  1. 1. Beat egg whites with salt in a clean bowl until stiff. Slowly beat in maple syrup and vanilla.
  2. 2. Fold in crispy pecans or walnuts until well coated.
  3. 3. Spread on two buttered, stainless steel baking pans and place in a warm oven (no more than 150 degrees) for several hours until the egg white coating hardens.
  4. 4. Store in an airtight container in the refrigerator.

Images:

Crispy Pecans and Walnuts (w/holiday variation)
Crispy Pecans and Walnuts (w/holiday variation)

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Barry Dmytro

commented on April 14, 2018 at 5:06pm
Not quite my great grandmother's ukrainian borscht. She was truely ukrainian. Hers started out with homemade pork broth and fava beans. It is an old school recipe that went something like this: 1 pound pork trimmings, gristle, bone, fat 1 gallon water 1 cup fresh (or cooked) fava beans 2 cup shredding cabbage 1 shredded onion 2 shredded large beets 2 clove smashed garlic 1 cup of chopped beet greens 1/2 cup apple cider vinegar (or kraut or pickle juice) a couple sprigs of fresh chopped dill salt & pepper to taste In a large stock pot, sear pork pieces, then add water and bring to boil. Simmer this for 2 hours. Let this chill for a day so the lard solidifies on top. Remove the lard, and save for frying or pastries if desired. Strain out the broth, chop any bit of meat that were on the scraps and add back to broth. Give the rest to the dog. Bring the broth back to a boil. Add the fava beans, cabbage, onion, beets, & garlic. Simmer for about a half hour. Add beet greens and simmer for 5 more minutes. Add dill, vinegar, salt, and pepper. Serve with sour cream and apple cider vinegar for condiments & side of buckwheat I make a vegan version of this with homemade veggie broth instead of pork served with unsweetened soy yogurt.

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