Category Archives: Food

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

Family Weekend ~ April 21-22

All my photos for this post are being held hostage at Photobucket.

This past weekend April 21st and 22nd was filled with extended family fun. Here are the pictures that tell the weekend story. I’m posting my Saturday post early, Friday night, because “Dear” and I leave early tomorrow for another family day.

 

Our oldest son Josh and his dad at the Pacific Ocean just south of Pt. Mugu

 

Father and Son

 

 

Once a mother always a mother….hoping my boy doesn’t get swept out to sea!

 

This seal was relaxing, oblivious to people and barking dogs. He (she) was kind enough to look up at me.

We came home from the beach via the fresh vegetable farm stand and got the fix-ins for Pico de Gallo and fresh strawberries from the local fields. So fresh, so good. “Dear” had some of his famous home-brew on hand which went perfectly with fresh dip that Josh prepared for us. Tomatoes, Jicama, Onion, a Jalapeno, Cilantro, Avocado and juice from a Lime. With chips it made a wonderful lunch. We went to Saturday evening service at E.V. Free where Pastor Steve gave Josh and “Dear” a supposed good excuse to get a tattoo! More to that story later…

 

Kacie, Jenna, Josh, and Annie (I’m seeing the family resemblance…the eyebrows that Josh and Jenna share, and the smile that Josh and Annie share.

Sunday, first stop, Anaheim Hills for Lox and Bagels. Such a rare wonderful moment for the Cousins on “Dears” side to get together.  “Dear” has one brother Terry who is married to Christina and they have 3 lovely daughters. So sad that Dan, Katie, and Laura weren’t here to share the Kodak moment.

 

Jenna the oldest who lives in New York, Annie who lives in So. California, and Kacie who just turned 16 and lives with her mom and dad in So. California. Beautiful nieces, all three!

 

We met Jenna’s boyfriend Justin for the first time. He lives in New York, also.

 

The Oldies but Goodies, “Dear”, Ellen, Christina and Terry

 

Next we zoomed to Whittier to get together with Ellen’s side of the family. Some of the cousins, Josh, Debbee, Ryan, Melissa, Michelle and Jackson.

 

Doing what we do best….cooking and eating! Baba and Deda at the head of the table. Meat, salad, rice pilaf, gourmet mac and cheese, Beautiful Strawberry Trifle and Chocolate Pecan Bars…yummy!

 

Dessert and Chai ( Plain old hot tea in Russian, not the sweet Chinese version popular today)

 

Nana (my sister Kathy) and Jackson

 

On our trip home from a long day of family gatherings I shot this from the car on the 101 Fwy in Thousand Oaks, 15 minutes from my own bed…

Saturday April 28th after I post this on my blog “Dear” and I are off on another family adventure. My two nephews are participating in the State History Day Finals in Long Beach, California today. Their performance is focusing on Honour Crimes in Pakistan. Winners move on to Nationals. Their home-school group has been to Nationals representing California twice already. I’m happy to be close by this time so I can actually see their performance. Nationals take place in Washington D.C.

Blintzes

This is Nadia, she’s not making blintzes here. This was a photo from the 80’s in Wildomar for our Easter gathering.

Nadia’s  Blintzes

6 eggs
4 cups whole milk
1/2 tsp. salt
2 Tbsp. sugar
1-1/2 cups flour
1/2 Tbsp. oil

Scald the milk. Beat the eggs. Slowly add the milk to the eggs while continuing beating. Add salt, sugar and oil, beat until blended. Slowly beat in the flour until combined.

I use two 10″ heavy Teflon pans to cook the blintzes. You might want to just start with one till you get this process down. Heat the pan. Coat the pan lightly with oil. (I use a piece of cheesecloth to coat the pan with oil and if needed I’ll coat again into the cooking process). Use a 1/3 cup measure to dip into the mixing bowl (you don’t have to fill to the top just use a uniform measure of the liquid for each blintz) Pour into frying pan and swirl the pan to coat the bottom evenly.

 

Cook until the blintz turns a nice golden brown. With a spatula loosen the edges and flip the blintz and brown on the other side. Remove from pan and let cool on a dish cloth.

Repeat the process. Sometimes the only hindrance to these flipping and cooking well is the temperature of the pan. You’ll have to experiment to get it at the magic temp. Start at medium.  After the blintzes are cooled you can stack them. They can be frozen at this time if you would like. This recipe will make approximately 24 blintzes.

 

Cheese filling for the blintzes:
1- cartons of ricotta cheese (8 oz. size)
(You can also use cottage cheese, hoop cheese or farmers cheese)
1 egg
1 tsp. vanilla
1-2 tbsp. sugar.
you will also need a small carton of half and half and a stick of butter (1/2 cup)

Beat all the ingredients till smooth except half and half and stick of butter. Spread about 1 Tablespoon of cheese onto one side of blintz. Roll up and place in a 9×13 baking dish. They can be layered. Melt one cube of butter and pour over the blintzes. Bake in 350 degree oven until heated through. Heat up to 8 oz. of Half and Half until is is warm but not boiling. Pour half and half over blintzes to cover and continue baking until half and half boils. Remove from oven and serve with sour cream and preserves or syrup.

For a savory filling:

Saute 1 large onion in oil and season with salt and pepper. Add 1 lb. hamburger (15%) and brown. Add salt and pepper to taste. Dice enough broccoli to make 2 cups. Steam until broccoli just turns bright green. Combine meat, broccoli and 1 can of cream of mushroom soup and heat through. Scoop about 2-3 T of mixture onto blintz and fold in the sides to form a square. Place in a baking dish. Melt butter and poor over the filled blintzes. Bake in a 350 to 375 degree oven until heated through. Serve and if you want to make additional sauce you can serve extra sauce with the savory blintzes. Oh I almost forgot, you can serve these with sour cream if you’d like, also. Enjoy Deena!

HT: Bagdanov Family Cookbook