Crepes with Farmers Cheese

Crepes are so easy to make, just a few ingredients and you have a wonderful dessert. I use farmers cheese for the filling. But cream cheese can be substituted or any filling you like.


4 eggs
1 1/2 Cups Milk
2 Teaspoons sugar
1 teaspoon vanilla
1 Cup Flour
1/2 Cup Melted butter

To Prepare
In mixing bowl whisk eggs, milk, vanilla and sugar.  Add flour whisk until mixture is smooth. Add melted butter and whisk well again.
In 8 inch skillet. Pour about three tablespoons of batter into the center of the skillet. Lift and turn pan to cover the bottom of the skillet. Cook until set. Lift slowly using a fork and flip to uncooked side and let it cook until turns very light brown.
Remove and set onto a plate.

2 1/2 Cups Farmers cheese
1 Large Egg yolk
1 teaspoon vanilla
5 tablespoons Sugar

Mix farmers cheese, egg yolk, vanilla and sugar until well combined spread 2 tablespoons onto a crepe and fold over and over. Fry lightly in butter 12 seconds per side and serve
Makes 15-16 crepes

Spring Rolls with Curried Shrimp

Spring rolls is such a light food, great for summer days. If you don’t like shrimp you can substitute grilled  chicken.


1 Cup raw shrimp
1 teaspoon instant curry paste
1/2 teaspoon garlic powder
1 table spoon finally chopped cilantro
7 rice paper sheets
1 avocado
1 small cucumber
2 slices of tomato

Sweet chili sauce for dipping

To Prepare;
Mix shrimp, curry, garlic and cilantro and let marinate 30 min. Heat grill and grill shrimp just enough for them to turn pink and set aside.
slice avocado in half and slice each half into slices, Juline cucumbers and tomatoes. Fill a large bowl with very warm water and one at a time well the rice paper about 15 seconds. Remove from water and put three-four shrimps in a line, 3-4 pieces of avocado, one lettuce leaf, a few cucumber pieces, and 3 pieces of tomato. Roll into a roll tightly. Slice into three pieces and serve with sweet chili sauce.
Makes 7 serving PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Israeli Couscous With Portabella Mushrooms

Israeli Couscous is small ball shaped pasta. I like to make mine with mushrooms because I am a fan of mushrooms. Goes great with chicken or fish. Couscous is served hot.


1 Cup Couscous
2 Cup chicken or vegetable stock
1 cup diced mushrooms
1/4 cup diced red onion
1 small carrot
1/4 cup chopped celery
2 Cloves minced garlic
1/2 teaspoon salt
pinch of black pepper
2 tablespoons butter

To Prepare;
Heat pan add couscous and butter, onion, garlic, mushrooms and carrots and toast 8-9 minutes or until couscous is turning golden brown.
Add stock and salt and pepper and stir well cover and steam couscous 20 minutes fluff and serve
Makes 4 Servings PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Braised Fennel Garlic Pork

This is by far the most aromatic meat I have created. The taste is just so good moist and soft. This will go great with roasted potatoes, pasta, rice or even in a nice hot sandwich.


2 Lb Pork Butt or meat with some fat on it.
3 teaspoons Fennel seeds
3 teaspoons Garlic Powder
1 tablespoon paprika
2 teaspoon salt
2 tablespoons brown sugar
2 teaspoon chili powder
1 teaspoon coriander

To prepare;

Pound all spices together and mix in sugar and salt. Cut pork into  four large pieces and roll in spice mixture.
Heat a large pan and sear pork on all sides about 6-7 minutes.
Add pork into a crock pot and let cook for 4-6 hours on low.
I served meat with eggplant pasta

If making meat on stove top, add 2 cups of chicken stock and braise (simmer) on low a couple of hours keeping meat covered.
Makes 8 servings of Delicious meat PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Braised Potatos with Meat in Clay Pots

This is one meal is combined together. The original Ukrainian recipe does not use soy sauce. But I think this gives it more flavor and just overall a good dish. Since it’s getting cooler outside this is a perfect dish to eat.

6 medium russet potatoes
1 large carrot grated
1/2 medium onion
8 oz cubed pork
2 tablespoons butter
2 tablespoons mayonnaise
1 heaping tablespoon ketchup
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon fennel seeds
1/2 cup chicken stock

Will Need Clay Pots Schlemertopf Clay Baker, 6.25 qt, 6.25 qt. (Google Affiliate Ad)

To Prepare;
Cut up potatoes into 1 inch cubes. Heat pan with 1 table spoon butter and saute for 3-4 minutes just as some color is starting. Remove and put into a mixing bowl. Add carrots and onions into the pan and saute 2/3 minutes or just until wilted and add to potatoes. Saute meat just until almost done 3/4 minutes and mix in with potato mixture.
Add mayonnaise, soy sauce, salt garlic, and fennel and mix well. and divide between three clay pots or just into one large deep baking dish. Divide chicken stock between three clay pots cover and bake at 365 for 45 minutes. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Green Jalapeno Pepper Jelly

I am a fan of Jalapenos I like them raw, I like them pickled, canned, in my soup, in my sandwich and even Jelly. I hope that you will love it too.


5 Lb Bourbon Apples
12 Jalapenos some seeds removed
3 Cups of water
3 Cups apple cider vinegar
5 Cups Sugar

To Prepare;

Cut apples with core into chunks, slice jalapenos into halves and remove some seeds, since the seeds will make the jelly to hot.
Use a food processor or blender to blend the apple and jalapenos into a chunky puree.
Combine all the ingredients in a large pot and bring to a simmer. Simmer for 45-50 minutes.

Spoon mash into cheese cloth, hang over a large bowl and leave to strain for several hours. Do not squeeze or your jelly will be cloudy.

Bring jalapeno juice to a boil and let it simmer for 2-3 hours, or until the color turns auburn. skim off the surface scum.

Jelly is ready when pushed with finger on plate it scrunches and does not run. Or put a tablespoon into freezer and see if it holds shape, If not simmer a bit longer.
Will make 2 8 oz mason jars of jelly Ball Regular Mouth Jars – 8 oz. – 24 pk. – Tools & Accessories (Google Affiliate Ad)



Chicken Shrimp Stir Fry

Stir Fry’s are a must at my house, I think this is one of the fastest dishes to serve and can be made with just about any vegetable combination that you like. Serve over white/brown rice and you have a tasty meal.

1/2 Medium Eggplant cut into strips
1 bunch bok choy chopped
1 small onion cut in two and sliced
1 small red pepper sliced into strips
1 small yellow pepper sliced into strips
1 small carrot sliced into strips
1 small zucchini sliced into strips
3-4 mushrooms thinly sliced
1/2 small tomato chopped
1/4 cup cilantro chopped
3 garlic cloves pressed
1 inch piece ginger grated
2 tablespoons oyster sauce
16 oz raw peeled shrimp
2 teaspoons corn starch
1 small chicken breast cut into strips

1 cup water
1 heaping tablespoon cornstarch
1/4 cup kikkoman  soy sauce
mix well
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)
To Prepare;

Heat wok or a large frying pan on high heat, Saute shrimp just until they turn pink and set aside,  mix chicken with 1/4 teaspoon of salt and 2 teaspoon of corn starch, this will make your chicken crispy. stir fry chicken just until almost done 2-3 minutes and set aside too.
Heat wok again at 1 tablespoon of vegetable oil and start by stir frying vegetables that are the toughest in this case, Onion and carrots stir fry 2 min, add eggplant stir fry 2 more minutes and add a handful at a time the rest of the vegetables until you have all vegetables in the wok, add garlic, ginger, shrimp, chicken, and sauce into pan and heat through mixing well and until sauce is bubbly. about 10 minutes.
Makes about 6 servings


Korean Red Beet Salad

Red beets are in season!!! Some of the health benefits of eating beets are 15% Fiber, Low in calories, great for cardiovascular health, for eye sight and the list goes on. You can not only enjoy the root, but the leaves have those great benefits also. Please look for a recipe on how to use beet leaves. Photobucket


1 lb cooked red beets
2 large garlic cloves
1/3 tea spoon black pepper
1/3 cup white vinegar
1/3 cup olive oil
1 teaspoon sesame oil
2 teaspoons sugar
1 teaspoon salt

To prepare;

Peel beets and Julianne them into a mixing bowl. I use a medallion to slice my beets. 
To Make dressing, In separate bowl whisk together vinegar, oil, sesame oil, sugar, salt and garlic. Pour over beets. 

Let flavors blend 3-4 hours and enjoy.

Sesame oil is used for smell.


Chicken Egg Rolls

Whenever I make egg rolls I usually make a large batch about 40 at a time and freeze them, I deep fry them when I need some. Otherwise to make a few it’s just to much work. This recipe is pretty easy and full of flavor.

40 Egg Roll Wrappers
1/2 Head thinly sliced cabbage
1 large carrot grated
4-5 large white mushrooms grated
1/2 medium onion grated
2 celery sticks grated
1 green pepper grated
2 large chicken breasts sliced into thin strips
4 tablespoons garlic powder
3 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons oil
1/4 cup kikkoman soy sauce
Koyo Foods 34790 Organic Soy Sauce – 6 x 10 OZ (Google Affiliate Ad)

To Prepare

Start by sauteing cabbage with 1 tablespoon of soy sauce, until wilted, then peppers onions and 1 tablespoon of soy sauce, 3-4 minutes, do the same to carrots and celery, mushrooms and peppers saute each group of vegetables in a few teaspoons of oil and put in large mixing bowl.

Stir fry chicken with 1 tablespoon of soy sauce and mix in with vegetables in the mixing bowl.
Add garlic powder,oyster sauce, sugar sesame oil and ginger. Mix all ingredients very well.

Lay egg roll skin out on the table and fill with one tablespoon of filling cover with one corner, then bring in one side roll, bring in the other side and roll until the whole skin is used up.  it should look like a rolled envelope. Enjoy with Chili Sauce. Make 40 Mini Egg rolls. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Red Beet Borscht

If you are trying to eat more vegetables this is a good way to start. Even if you don’t like beets give this soup a try. Save it for next day and it’s even better.

4 quarts water
8 oz meat pork
2 bay leaves
1/2 head thinly Sliced cabbage
4 cups peeled chopped potatoes into 1 inch squares
1/2 small onion chopped
8 small beets or 4 medium cooked peeled and grated
4 tablespoons Kraft Catalina dressing or tomato sauce
2 tablespoons sugar
2 tablespoons salt
1 teaspoon black pepper
2 tablespoons apple cider vinegar
2 clover pressed garlic
3/4 Cup chopped fresh fill

To Prepare;

Fill enough water to cover meat in pan and bring to a boil, pour out water and rinse meat and pan. Fill water add meat, bay leaf and onion bring to a simmer and simmer for 1 hour

While meat is simmering, saute grated beets, and tomato sauce for 5 minutes.

Add potatoes to the simmering stock, and cabbage and simmer until potatoes are soft 10-15 minutes add salt, pepper sugar, beet mixture and vinegar. Bring just to a simmer and turn off. add garlic and dill, close lid and let flavors blend about 30 minutes. Serve with sour cream.
* if you boil borscht it will be orange and not red. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket