Wait, is that Beef or Beets? and Cabbage Soup

     Well, after many minutes of staring, eyes watering at a much stained and wrinkled old recipe I found in my stack of culinary creations I determined that I had in fact written a pretty simple (though large portion) Beef and Cabbage Soup recipe, and not a recipe for Borscht, which I never recalled making, ever. But further thought and a look around at other Borscht recipes indicate that the Beef/Beets switch isn't outside of reason. Try it and let me know what you think.

Here's What You'll Need:

2 Pounds of Cabbage (Diced)
1 1/2 Pounds of Cubed Beef {or Beets (diced finely)} (Minced)
1 Pound of Carrots (Sliced)
10 Cups Water
3 Tbsp Beef Base
2 Tbsp Olive Oil
2 Tsp Fresh Minced Garlic
1 Tsp Garlic Powder
1 Tsp Onion Powder
1 Tsp Black Pepper

Here's What You'll Do:

1a. {With the Beets variation} Combine Water, Carrots, Beets, and all seasonings, boil for 30-50 minutes, beets take forever to get tender, make sure they are soft enough to at least poke a fork into before moving on to the next step.
2a. Add Cabbage and boil until cabbage is tender.
3a. (Probably) Enjoy that red shining bowl of goodness, remember, Beets are Natures Candy.

1b. {The 'b' is for Beef, get it? Don't worry, you'll be rolling on the floor laughing later.} Combine Water, Carrots, Cabbage, and all seasonings, boil until cabbage is tender.
2b. {Not making the obvious played out joke} Reduce heat to a simmer and add beef.
2c. This is where is gets a bit off my recipe card and into your hands. Beef is about the only meat conventionally seen in this country as having various degrees of cooked where it is edible. If you like your beef dripping with blood then this part shouldn't take all that long. A couple minutes will have that beef warm and somewhat ingrained with the surrounding flavors and it will be pretty damn good. But you can just as easily cook it until that meat is 'low and slow'ed to bits floating in your broth, and that can also be pretty damn tasty. That's all on you now.

Also, just because I like it and it seems appropriate Killer Tofu by The Beets

Day after the Cook-out Corn and Chicken Chowder

     Perfect Autumn food,this chowder is rich, creamy, and uses up some of those delicious left-overs from yesterdays Cook-Out. Or if nothing was left after friends, family, and neighbors poking their head over the fence finished off every last morsel, it can be made up from scratch.

Here's what you'll need:
5 cups of Corn (Cut off a Cook-Out Cob or from a can)
4 Cups Diced Cooked Chicken Breast (Covered in grill lines, or straight out of the frying pan or oven)
4 Cups Cold Diced Baked Potatoes (Make sure they've cooled or they'll smash instead of slice)
1 Quart Heavy Cream
1 Cup Cold Water
2 Tablespoons of Black Pepper
2 Tablespoons of Flour
2 Tablespoons of Cornstarch
1 1/2 Tablespoons of Chicken Base

Here's what you'll do:

1. Combine the Cold Water, Flour, and Cornstarch in a small bowl with a whisk.
2. Combine all other ingredients in a large pot and mix thoroughly.
3. Place over a medium heat and bring to a boil, stirring frequently.
4. Add Water, Flour, Cornstarch, mixture stirring constantly until thickened.
5. Enjoy.
6. This recipe makes approximately 18 cups of very rich chowder, you may want to invite some friends over.