Category Archives: Food

Fellowship ~ Food ~ Family ~ Friends ~ Fun

Father’s Day weekend was filled with time enjoying family and friends. On Saturday Ken and Heidi traveled North from Orange county and Jim and Jeanie traveled South from Central California to enjoy the day with us.

Heidi, Ken, Dear, Jim and Jeanie.

Heidi is an friend of mine from the Russian Baptist Church. We have had many traveling adventures together. She was living with Greg and me in Huntington Beach when she met Ken. I was the matron of honor in their wedding in 1978.

Jim is my cousin. His father and my father are brothers. I met Jeanie in college and we became good friends. I introduced her to Jim. They were married in 1974, eight months before us. For a few years all three of us couples lived in Huntington Beach and attended the same church.

Ellen and Dear

We have always enjoyed each others company and can laugh and cry together. This is the “front row” inside joke that got us chuckling. Jim, it’s true by the way…(call me)

The guys enjoyed talking about new digital camera capabilities, stereo high and low sounds, contractor woes, and the importance of accountability.

Still friends after all these years…

More family made their way to Camarillo yesterday and we christened the Condo pool! My sister Kathy, niece Michelle and her son Jackson came for lunch and a swim.

Jackson giving me the smile!

Enjoying the pool in Mommy’s arms.

Yippee!

Nana sitting close by…

until she’s needed!

Chicken nuggets at Great Aunties.

A lovely steamed pear and date dessert for the ladies made by niece Michelle.

My company left and I was off to pick up Dear from work.

Straight to California Grill in Camarillo to use the Father’s Day gift card from our children to their dad. Thanks Josh, Laura, Dan and Katie. Dinner was wonderful and we still have money left on the card!

Today I head North to the Seattle area for the next three weeks. We’ll be having a grand celebration over the 4th with Dear home for 2 weeks and family flying in. I’ll be posting from the North. Blessings on the rest of your weekend!

Photobucket blacked out all my photos and is holding all my photos hostage as of July 2017.

Is Watermelon a Solid Food?

 

 

Watermelon might be art but it is not a solid food. Watermelon is considered a liquid and the FDA agrees.

So if you know someone who is on a liquid diet, that diet can include watermelon. Interesting trivia that Dear learned at work today…

As with everything check with your doctor before you drastically change your diet. 🙂

June Recipe Round-Up ~ Desserts ~ Praline Brie

 Praline Brie ~ serves six

Ingredients:
1 – 8 inch wheel of brie cheese
2 – tablespoons butter
4 – tablespoons brown sugar
1 – cup pecans, chopped (walnuts would work well also)

crackers
fresh fruit

Preheat oven to 275 degrees.

Place brie on a baking sheet. Bake until soft, 15 to 20 minutes. Melt butter in a small saucepan. Add brown sugar and stir until dissolved. Stir in pecans. Place brie on a serving tray and pour pecan mixture over, letting it dribble over sides. Serve surrounded by crackers and fresh fruit such as sliced apples and pears, strawberries and grapes.

This recipe comes from one of my favorite cookbooks, Simply Classic ~ The Junior League of Seattle. I have had success with every recipe I’ve attempted from this book.

 

Works For Me ~ Cool Grocery Shopping

Time for Works For Me Wednesday again.  I’m not a one stop grocery shopper. I might stop at 3 stores in one shopping trip. In Southern California it will probably be Von’s, Ralph’s, and Trader Joe’s. I keep a soft-sided cooler in my trunk and throw a camping ice pack in it. Any frozen items I buy at store 1 and 2 go in the cooler so they stay frozen. I also add all the other cold items. This way I don’t feel like I have to rush home before I get all my shopping done.

I also have a stash of paper bags reinforced with plastic bags to use for Costco stuff when I shop there.

This works great for my shopping habits hope it can work for you…

Now if you’d like to see some interesting ideas from other people go to Rocks in My Dryer.

Show and Tell Fridays ~ Pigeons

 Time for show and Tell Friday ~

 

It’s hard to see but that’s me with the pigeon on my head. My sister Kathy is behind me and then my dad and my sister Vera are to the right. Love the dresses, shoes and socks! Also before I get to the point of this post (the pigeon) I’d like you to notice the clothesline behind us with all the clothespins on it. Yep…we used to hang our laundry on those lines and I had to get my first stitches from falling off a chair and hitting a porch while hanging laundry. But about the Pigeon…if you are an animal activist or are very sensitive don’t read the rest of this post. Consider yourself warned!!!

We were on the poor side growing up. Until my dad landed a good Carpenters job and was a member of the Carpenter’s Union he worked piece jobs, etc. He went to work everyday but sometimes the money got real scarce. My mother did not work outside the home. For some crazy reason my dad also decided to raise pigeons. We had a pigeon coupe in our backyard. Lovely, “rats with wings” is what we call them now. Back then we loved those pigeons and we all picked one to be our pet. There were 4 of us kids during this time, the next 4 hadn’t arrived yet. Anyway…my pet pigeon was named Green Neck. Not hard to guess why I came up with that name. One day when my mom didn’t know what she’d be able to cook for dinner my parents decided to kill some pigeons and make pigeon soup. THEY PICKED GREEN NECK to be one of the victims! I can’t begin to tell you how upsetting this was. (It did not traumatize me for life, I can chuckle about it now) The 4 of us kids had a “we will not eat that soup strike.” There was solidarity on this strike. I know there was no way I was gonna eat Green Neck even if it meant going to bed hungry…

Avocado and Jicama Salsa ~ Tyler Florence

 

This salsa is really good. I’ve made it as an appetizer for a few dinner parties and everyone enjoyed it. Thanks to Tyler Florence for his recipe.

You’ll need to make the Chimichurri sauce a couple hours before you start getting your salsa ingredients diced and cubed…

Avocado and Jicama Salsa

4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, sliced
6 red grape tomatoes, halved

To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss to gently to coat. Serve with chips.(You can use the other half of the chimichurri sauce to marinate steaks before you BBQ them).

Chimichurri:
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt

To prepare the chimichurri: combine garlic, jalapeno and lime in small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow flavors to marry.

To see some other salsa or guacamole recipes go to the Hutch and What Matters Most.

http://www.henrysmarkets.com/content/avocado.jpg

http://www.texmex.net/Graphics/tomatillos.gif

http://img.timeinc.net/cooking/flavorprofiles/jicama2_m.jpg

Ht: Television Food Network

Tuesdays with Moisi ~

At least once a month my sisters, nieces and grand-nephew Jack go over to my mom and dad’s for a Tuesday evening meal. My mom has always been a cook for the masses. She enjoys cooking and enjoys finding new things to impress us with. She did not disappoint this past Tuesday. Usually I’m in Seattle when these meals take place but now that I am in Southern California on a more full-time basis I got in on this one. I’m sharing my Tuesday photo log with you that begins in Whittier at my sister’s house then continues in Brea at my parent’s apartment (an hour and a half drive from my condo). It’s fun to squeeze all of us into that one bedroom apartment. Oh by the way that clever title is because my dad’s name is Moisi and many of his “American” friends called him Morrie over the years…

Jack showing me his expertise on his scooter.

Hiding in the bushes…

Couldn’t resist getting a shot of the beautiful blooms on these trees in Whittier on my way to Moisi & Nadia’s

Here’s dear old Moisi (Morrie)

The feast begins with yummy scones and …

chicken salad heart shaped bites

Green salad with nectarines and pine nuts, sister Vera is holding the bowl

The three lovely nieces, Michelle, Melissa, and Debbee

My Mom the happy, exhausted cook…

I didn’t get photos of the asparagus with orange slices, the piroshki with a mushroom white sauce, and the fruit salad and banana bread dessert. I also omitted the photo of my sister Kathy and Lana because Lana would not have been pleased with her facial expression…

Here’s a shot of the 3 missing in the photo log just in a different time and different place…

Photobucket is holding all the photos from this post hostage as of July 2017

 

Vinegrette ~ Russian Salad

Happy Birthday to my sister Kathy today May 23rd! You’ve been a wonderful daughter, sister, friend, wife, mother and grandmother. May God bless you richly all the days of your life on this earth!

Her version of this Russian Salad is posted below.

Kathy’s Vinegrette Recipe (cut recipe in half for smaller families)

Although the Russian name for this salad is Vinegrette it shouldn’t be confused with the salad dressings called Vinaigrette. This was a traditional salad that we enjoyed growing up. It could be our version of potato salad. I’m sharing an easier version using canned beets but you can also cook and julienne your own beets. The photo is my sister Lana’s.

Ingredients:

  • 2 cans (15oz.) julienne beets (partly drained)
  • 2 cans (15oz.) kidney beans (drained well)
  • 3/4 – 1 cup sauerkraut (drained and squeezed)
  • 3 boiled potatoes
  • 3 large kosher dill pickles, diced
  • 1/4 onion, grated
  • vegetable oil
  • salt and pepper to taste
  • pickle juice from the jarred dill pickles

Method:

  1. Dice potatoes while warm then salt and coat with oil and chill.
  2. Once the potatoes are chilled add the remaining ingredients and toss to combine, add enough pickle juice to taste.
  3. Chill until ready to serve.
  4. Serves 8-16

Our family prefers using the Clausen Dill Pickles found in the refrigerator section. You will find some versions of this Russian salad using carrots and not kidney beans. This is the version our family has always enjoyed.

This is such a colorful salad, it goes well with meat of any kind. At our house it goes with lamb or a juicy steak or sometimes all by itself. Simple, pretty and delicious! Bon Appetit!

Borsch

Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.

Nadia’s Borsch

For the Stock:
1 Chuck Roast (with bone would be good)
1 onion
1-3 celery stalks with leaves
2-3 carrots
2 bay leaves
5-10 peppercorns
Salt to taste

In a big stock pot, cover chuck roast with good water. Add all the stock ingredients and bring to boil. Lower heat to simmer. Simmer until roast is fork tender. Strain the stock. Reserve the roast.

1 head of cabbage shredded (green is what we use)
1-3 carrots grated
1-2 onions diced
1 bell pepper diced

2-3 stalks of celery diced

(saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
2-3 potatoes diced
2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
1 can tomato sauce
1/2-small bunch of dill (to taste)
1 handful of chopped italian parsley
salt and pepper to taste
optional – 1 can of Garbonzo beans
option #2 – add a small jalapeno diced to the saute group above.

Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.

The Borsch is ready now.

My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. 🙂 My mother mashes most of the potatoes to thicken up the soup a bit.

You can bake the chuck roast with a little of the stock, salt, pepper, and sauteeed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids last night.

 

Russian Noodle Soup ~ Lopsha

This soup (Lopsha) is made in huge quantities for Molokan Church Dinners. I have recipes to serve 200-250 people. They make their own noodles using 20 dozen eggs, 60 lbs. flour and 1 lb. salt, then make a stock from 35 lbs. of soup bones and 350 lbs of choice (kosher) beef. Usually Lopsha is served at funerals and Borscht (recipe coming soon) is made for Weddings. This is basic Russian Peasant Village Fare. I’m giving you a very simple quick recipe that you should enjoy. My family is not Molokan (we left the church in the ’60’s) We still have relatives and friends that are a part of this group.

All you’ll need is store bought (or home made) Chicken Broth and Jewish very fine egg noodles. ( Manischewitz or similar)

Bring the broth to a boil.

Add as many noodles as you like, but remember they expand while cooking. When the noodles are cooked the Lopsha is ready. Adjust your noodles as to how thick you like your Lopsha. If your soup gets too thick for your liking just add some more broth.

If you want a little more interest in the soup you can add cubed potatoes and carrots to the broth to cook them before you add the noodles. If you want those carrots and potatoes to be a lot tastier saute them in a little olive oil, salt and pepper before you add them to the broth.  Happy memories! If you want to see more yummy food, see what my mom was doing while I was making Lopsha, over at my sister’s blog.

The Molokans also make Maloshni Lopsha (Milk noodles) This recipe serves 30-40 people. Cut it down for your purposes. This Soup comes from my Recipes of San Francisco Russian Molokans cookbook that “Dear” and I received as a wedding gift in 1974.

 

Maloshni Lopsha (Milk noodles)

1-1/2 gallons milk

1 quart half and half

1 tsp. salt

2 tsp. sugar

1-1/2 “chashki” noodles (about 5 LARGE handfuls)

Using a 2-1/2 gal. double boiler (another good reason to cut the recipe…who has a 2-1/2 gallon double boiler??), heat the milk and half and half till it forms bubbles. DO NOT LET IT BOIL. Now add the salt and sugar and stir well. Start adding the noodles, a handful at a time, stirring often. Simmer gently for 1/2 hour. Turn flame off and cover. Let stand in double boiler till it thickens (about 30-45 min.) and serve.

HT: Recipes of San Francisco Russian Molokans (for Maloshni Lopsha) , Bagdanov Family Recipes for Easy Lopsha