This was the first full meal we attempted in our new Instant Pot. We made rice previously. If you follow the link you’ll see nicer photos of the end product instead of mine soaked in gravy.
This was a good recipe that I’d use again. Next time around I might add a little extra salt. We followed the recipe with no alterations. I was happy to be able to sear the meat and saute the onions etc. in the pot. A true one pot meal. The new potatoes I bought at our Farmer’s Market were so good. We decided on an instant pot instead of a new Crock Pot. Our son and DIL went with the Fryer Instant Pot combination and they are happy with it.
Here’s the link to the recipe we used.
I’m happy that I attempted this recipe to bond with the pot. It’s always a little scary trying a new multi functioning small appliance. At least for me…
We had the kids over for dinner on Monday night and I served this Ice cream cake that I made the night before. It has a few steps but is pretty easy to make. It’s a dessert you can make a few days ahead. I think it would easily serve 10-12 people. I’ll give you the link so you can see how much prettier you can make it look with whip cream and fresh strawberries on top. I only used a large carton of good Strawberry Ice Cream. My carton was not 1/2 gallon so my version is not as tall as the showstopper…
I used vanilla wafers and regular Strawberry Ice Cream.
To see the showstopper version of this cake and get the recipe click below!
You can find the recipe here.
It’s called Strawberry Shortcake Ice Cream Cake. I did not think it was overly sweet and we all enjoyed it. I would make it again.
Rhubarb is ready for it’s first Spring picking or pulling or plucking. What do you call the harvesting of Rhubarb, anyway? Did you know that Rhubarb leaves are poisonous? Funny story about that later…
The recipe I picked to bake called for a pound of Rhubarb.
I got the recipe here.
After tasting it I would make it again. Now…who could I drop some slices off to?
Funny story from the mouth of our 3 year old grand, Addy. Her mother talked to her about Rhubarb leaves being poisonous but the stalks were not. In Addy’s mind she couldn’t separate those two thoughts. On Thursday when her dad got home from work he asked Addy, “What did you do today?” Her response was, “we made poisonous muffins for you!”
Piroshky are a Russian version of small hand held savory pies. They can also be filled with sweet fillings. Thank you to our sister Vera for watching our mom make these and writing down her recipe and then sharing it with all of us. Enjoy this Bagdanov Family Recipe.
- 1 cup warm water
- 2 packages dry yeast
- 1 tablespoon sugar
- 2-1/2 cups buttermilk at room temperature
- 3 eggs
- 1/3 cup melted butter
- 1-1/2 teaspoons salt
- 1 cup sugar
- 10 cups flour (approximately)
- Dissolve yeast in the warm water and add the tablespoon of sugar, mixing well.
- Beat buttermilk, eggs, butter, salt, and 1 cup sugar in an extra large mixing bowl.
- Add yeast mixture that has proofed to the liquids and incorporate.
- Add flour a little at a time beating constantly until dough forms a ball and comes away from the bowl.
- Turn out dough onto a floured surface and knead well adding flour as needed until dough is smooth and not sticky, this can take 10 minutes.
- Form the dough into a dome and spread vegetable oil lightly on the surface of the dough and set the dough in a large bowl.
- Cover the bowl with a dishcloth and let it rise in a warm oven or warm spot away from drafts until it doubles in size.
- While dough is rising start preparing your fillings, filling ingredients are listed below.
- When the dough doubles in size punch down the dough and then let it rise again to about twice it’s size.
- Preheat oven to 350 degrees.
- Pull off small portions of the dough and on a floured surface roll the dough out to about 1/4 inch thickness.
- Cut 3 inch diameter circles of the dough, we used a large drinking glass with a 3 inch diameter as our dough cutter.
- Fill each circle of dough with about 1 tablespoon of filling in the center of the circle.
- Fold the circle over the filling and pinch the whole edge securely and firmly so the dough does not separate in the baking process.
- Place each filled portion sealed side down on a prepared baking sheet (prepared with cooking spray).
- Brush the tops evenly with a mixture of 1 beaten egg and 1 tablespoon of water.
- Let the filled Piroshky rise on the baking sheets another time for about 20 minutes before putting them in the oven.
- Bake at 350 degrees until golden brown (approximately 30-40 minutes).
Yield: Approximately 60-64 Piroshky
Ground Beef Filling:
- 2 pounds ground beef 15% to 20% fat content
- 1/2 onion diced
- 1 medium potato grated
- 1/2 package dry onion soup mix or substitute Montreal Steak Seasoning to taste
- 2 tablespoons fresh dill chopped
- salt and pepper to taste
- Saute onion and potato in vegetable oil until onion is translucent.
- Add remaining ingredients and cook until beef is fully cooked.
- Set aside until ready to fill dough circles.
- 2-4 russet potatoes, peeled and quartered
- 1/2 onion grated
- 1 tablespoon vegetable oil
- 1 teaspoon onion salt
- Cook potatoes in salted water until soft.
- Saute onion in oil.
- Mash the potatoes with the onion salt.
- Add the sauteed onion to the potatoes and mix well.
- Set Aside.
- I head of cabbage, shredded
- 1 onion diced
- Vegetable Oil (approx 1 tablespoon)
- 1 teaspoon salt
- Tomato Paste (approximately 6 oz)
- 1 bay leaf
- Salt and Pepper to taste
- Saute onion until translucent in vegetable oil.
- Add cabbage, salt, pepper and bay leaf.
- Add enough tomato paste to get a good orange color to the mixture.
- Saute until the cabbage is cooked to a soft state.
- Taste and add seasonings if needed.
- Set aside until ready to fill dough circles.
Promise made and promise kept.
To see all the photos from our baking day click here.
Some of our family prefer the meat filled pies and the portion for the meat filling could fill 30 Piroshky. Because we used 3 fillings for this dough recipe we had enough of the hamburger filling left over to make easy noodle Stroganoff.
Pictures today, recipes tomorrow. Ground Beef filled, potato filled and braised cabbage filled.
Today, Saturday the 2nd of November, we are having the first Piroshky baking day at our Country Bungalow. I hope to document every step and let you know how we bring everything together to make these lovelies. Our 3 fillings will be tasty ground beef, braised cabbage, and potato. Our baking crew will be managed by my older sister Vera, the rest of us are eager to learn, Jamie, her mom Linda, our cousin Cindy, and myself. Addy will be here, too, and we will let her join in on the fun.
Stay tuned for recipes and photos to come.
The first part of this post was written by our daughter Katie a few years ago. I’m featuring Nadia (babushka) today instead of Moisi for Tuesday With Moisi. The photo above was taken in 2013.
Gimme my Babushka’s cooking and I’ll be content
- The sort of Russian/Persian cuisine that my Baba (Grandma) makes… I would be a happy camper for a year with yummy borscht, galupsi, kulyich, syrny paska, lapsha, varenky, shashlik, and a million other treats that I would butcher just as badly trying to spell in English…I can say most of them but they’re sure hard to type. Just make sure you give me a good supply of sour cream, and can I bend the rules to include my Mom’s “green borscht” which is spinach soup we chop up hardboiled eggs in? I was never entirely sure where that soup’s origins really lay…I could never get sick of all the lamb and cabbage and butter filled goodness, heck I even like the Russian candies my Deda (Grandpa) keeps around though none of my cousins do. My mouth is watering already. ~ Katie
- 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. Our people don’t pronounce Borsch with a “t” on the end.
For the Stock:
1 Seven Bone Roast or Chuck roast if you can’t find Seven Bone
1-3 celery stalks with leaves
2 bay leaves
Salt to taste
Salt and pepper the roast and sear it on all sides. Put the roast in a stock pot and cover with water. Add remaining ingredients. Bring to a boil. Simmer and cook until roast is fork tender. Remove the meat and set aside. Discard the stock vegetables.
1 head of cabbage shredded (green is what we use)
1-3 carrots grated
1-2 onions diced
1 bell pepper seeded and diced
2-3 stalks of celery diced
1 jalapeno seeded and diced (optional)
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
1 can of garbanzo beans drained and rinsed (optional)
Saute onion, bell pepper, celery and jalapeno if you are using one until onion is translucent.
Add these ingredients to a blender along with the two cans of stewed tomatoes.
Blend and add them to the beef stock along with all the other ingredients.
Bring to a boil, then simmer until cabbage, carrots and potatoes 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 serve the roast alongside the borsch with a good loaf of bread and of course…sour cream.
I made this pot of Borsch on Sunday and we’re enjoying it again today. I also took a couple of containers to Dan and Jamie’s today. We watched Addy while Dan and Jamie made a trip to Spokane to do some shopping.
We grew up enjoying Golubtzi, Голубцы, a Russian version of cabbage rolls. I didn’t develop a taste for cabbage until my adult years so I’d peel off the cabbage and just enjoy the filling. Today I really enjoy cabbage in all it’s cooked or uncooked forms! Once you get the cabbage leaves ready to go this is a simple recipe to make. This is my mother’s version. There are many other recipes that differ from hers.
- 1 head of cabbage
- 2 pounds ground beef, 15% fat or higher
- 1-1/2 cups cooked rice cooled
- 1/2 onion, grated
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped parsley
- 1 can condensed tomato soup, (approx. 10-3/4 ounces)
- 1- 8 ounce can tomato sauce
- 2 tablespoons ketchup
- 1 small onion chopped
- 1-1/2 cups sour cream
- 2 cups water
- Core the cabbage leaving it whole.
- Boil the head of cabbage in a pot of water until leaves separate easily.
- Drain leaves and let them cool while you prepare the filling.
- Combine the ground beef, rice, onion, salt, pepper, and parsley.
- Once the leaves are cool enough to handle you can trim some of the thick vein of the cabbage leaf to make it easier to fold.
- Place about 1/3 cup of ground beef mixture onto a cabbage leaf and fold edges over and roll up.
- Place in baking dish with folded seams down.
- Continue until you use up the ground beef mixture and cabbage leaves.
- Saute the chopped onion in a little oil until it is translucent.
- Add soup, tomato sauce, ketchup, and water, mix well and bring to a boil.
- Add a little of this sauce to the sour cream to temper it and then add the sour cream mixture to the sauce and mix well.
- Pour the sauce over the cabbage rolls.
- Bake in a 350 degree oven for an hour or longer, till hamburger is fully cooked.
- Yield: 12-18 Cabbage Rolls depending on size of your meat balls.
Serve with your favorite green side dish and some good bread to soak up the sauce!
You may need two baking dishes to accommodate more than 12 rolls.
While the whole head of cabbage is cooking in the pot I use tongs to remove the leaves gradually as they start to release from the head of cabbage and put them on a kitchen towel to cool. I keep checking as I prepare the other steps in the recipe.
I use a sharp paring knife to trim the vein starting in the center of the thick vein away from me to the outer thicker part of the vein. This makes it easier to fold the cabbage around the meat.
One of our sons doesn’t tolerate milk products so I made a small batch of the Golubtsi and covered them with the sauce before I added the sour cream to the rest of the sauce. We find that using hamburger that is 15% fat or more is better for these as the meat that has less fat in it can be dry.
I originally shared this recipe on the Mennonite Girls Can Cook blog but wanted to have it here on my blog, too.
This is a recipe and method I posted on Mennonite Girls Can Cook a while back and I wanted to have the post here on my personal blog, too. Just recently, on the Great British Baking Show these were a technical challenge for the bakers.
We first enjoyed these novel pancake balls when we visited the picturesque Danish village of Solvang, California. My husband bought his own pan to make them at home before we were married. We still have that pan.
The next time we make them we will experiment with our own flour mix instead of using Bisquick but for now here is the Bisquick recipe. We are also going to try putting in an apple filling which is a little trickier next time, too.
- 5 eggs, separated
- 2 cups Bisquick baking mix
- 3/4 cup milk
- Confectioners Sugar (Icing Sugar)
- Fruit Syrup or Maple Syrup (optional)
- Separate your eggs.
- Beat egg whites in large bowl on high speed until stiff; set aside.
- Blend egg yolks, baking mix and milk in mixing bowl on low speed. Fold egg yolk mixture into beaten egg whites.
- Butter each cup in Aebleskiver pan. Heat pan over medium heat.
- Fill cups 2/3 full with batter.
- Cook until bubbly; turn carefully with small spatula or fork. Cook other side until golden brown.
- While warm, sprinkle with sugar.
- Serve with applesauce and syrup if you desire.
Notes: You can try turning them with a chopstick or wooden skewer if the fork or spatula don’t work for you. Next time we thought it would be nice to add a little vanilla and or sugar to the batter.