Buttermilk Biscuit filled with Sauerkraut (Piroshki)

Piroshki is a fast easy snack or lunch. My mom used to make these but she made the dough from scratch. I just use the buttermilk biscuit dough from the tube. These are perfect to child’s hands not too big and not too small.

1 tube of Pillsbury buttermilk biscuits The Pillsbury Cookbook By Pillsbury Company (Google Affiliate Ad)
1 cup shredded cabbage
1/2 cup sauerkraut
1 tablespoon shredded carrot
1/4 teaspoon fennel seeds
a pinch of pepper
1/4 teaspoon salt or to taste
1/2 Cup Oil

To Prepare;

Open biscuits and layout on table. Make filling by frying cabbage, sauerkraut,carrots, fennel seeds salt and pepper, saute on med low about 10 minutes.
Stretch  dough about as big as the inside of your palm, fill dough with 1 tablespoon of filling and pinch the opposite sides together.
Heat oil in frying pan med low and fry until golden brown or 1-2 min. per side.


Green Tomatillo Chicken Soup

This is the first time that I am experiencing with tomatillo, If you never had one you should try it. the flavor is sour that look like a green tomato without any juice inside. The outside is covered in dry husk and the tomatillo is quite sticky when husk is removed.



8 Cups beef stock
1 chicken breast with bone
5 Medium Tomatillos
1/2 small onion chopped
1 Celery stick chopped
1 small tomato chopped
2 cloves Garlic minced
1/4 cup red pepper diced
1 teaspoon cumin
1 teaspoon chili powder
1teaspoon black pepper
1 tablespoon sugar
1/2 corn
1 14 oz black beans

To Prepare;

Take large pot add stock, chicken breasts, cumin, chili, black pepper, and sugar and bring to a simmer. Let simmer for 25 minutes.
In large skillet add 2 tablespoons olive oil, onions, tomatillo, celery, and saute 10 minutes on medium low heat. add garlic, red pepper,and tomato. Saute another 5 Minutes
add vegetables from skillet into pot and simmer another 15-20 Minutes.
Remover chicken from pot dice into 1 inch chunks and put back into pot. Add corn and beans let simmer another 10 minutes.
Garnish with  tortilla chips, cilantro and sour cream.
Makes six servings


Canned Tomato Juice

My tomatoes are growing faster then I can use them, So I tried making my own tomato juice and I will say I couldn’t be happier with the results.


12 lb red tomatoes
4 tablespoons salt
1/4 teaspoon black pepper

To Prepare;

Wash and core all tomatoes and cut into fourths. Using a juicer, juice tomatoes and mix with pulp. I because the skin does not taste that great of the tomatoes I used a sieve and that is how I removed it.
You can also peel the skin beforehand, by cutting a X on the tomato and dunking them into hot water for 10 seconds and then into ice water.
Bring juice to a boil and turn down heat so it simmers add salt and pepper and let simmer 20 minutes.
Sanitize your jars (I use dishwasher)
Fill jars leaving 1/2 inch space. Close lid tightly and store upside down until cool to touch. Make sure the lid is not bouncy if it does not move it means the lid is tight and secure.
Ball Regular Mouth Jars – 8 oz. – 24 pk. – Tools & Accessories (Google Affiliate Ad)Store in cool dry place, Enjoy cold.
Makes 5 16 oz cans.


Cherry Tomatoes with Basil Cream Cheese

Cherry tomatoes are the perfect size to pop right into your mouth, add basil and it gets better, add cream cheese and you have a perfect appetizer or snack on a perfect summer day.

6-8 Cherry tomatoes
4 oz cream cheese
1 tablespoon minced green onion
1 tablespoon minced basil leaves
a good pinch of salt

To prepare;

Soften cream cheese in microwave for twelve seconds so it’s easier to work with, mix in salt, basil, and onion.
Wash and slice cherry tomatoes in half, but not all they way through. Fill them with cream cheese filling and Enjoy.

Makes 6-8 Snackers PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Uha Ukrainian Light Fish Soup

Uha is a very light fish soup that is eaten as first course. Uha can be made with any large fish. The fish I used is Bass, that Alex caught. I make Uha if I have fresh fish, but frozen is fine too.

4 Quarts of water
1 large onion
2 bay leaves
1 large fish scalded and insides removed
3 tablespoons salt
6-8 peppercorns
5 medium potatoes diced into 1 inch pieces
1 carrot cut into circles
1/4 cup Parsley

To prepare;

Fill pot with 4 quarts of water. Add bay leaves, peppercorns, and onion cut into quarters but not all the way through. bring to a rolling boil and turn heat onto medium low or until its simmering. let simmer for 15 minutes. Add fish head. let simmer another 15 minutes

while you are simmering your stock. Slice carrots, Potatoes and cut fish into large 2 inch thick slices

strain stock and throw away all solids in the stock, but back on the stove and add carrots and potatoes. Let simmer (do not boil or Uha will turn murky) until potatoes are just about done 8-10 minutes. add salt and fish and let simmer another 8-10 minutes add more salt if necessary. Garnish with Parsley and fresh onions.
Makes 8-10 servings PhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Steak Fajitas

Summer is all about east fast and Delicious meals, Fajitas are just that. The colors are very vibrant I make them pretty often and serve with homemade tortillas, sour cream, black beans, salsa and guacamole.


1lb steak
1/2 green pepper
1/2 red pepper
1/2 yellow
1 medium Onion
1 teaspoon salt
1 tablespoon cilantro
3 tablespoons oil
freshly ground pepper

To Prepare;

Marinate steak in 1 tablespoon oil, 1/2 teaspoon salt, 1 tablespoon cilantro and 2-3 turns of freshly ground pepper or 1/4 tsp. pepper if you don’t have fresh. for 30 minutes or while preparing all vegetables. Julianne vegetables.

Turn skillet onto medium high (I have a gas stove) Add 2 tablespoon of oil,  fry steak until just about done 2 minutes add all the rest of the ingredients. turn stove to high and cook another 3-4 minutes or untill vegetables are still firm but have some char on them.
makes 8 fajitas

serve with tortillas, sour cream, black beans, salsa, cheese and the list is endless


Thai Basil Beef

If you are looking for a flavor filled dish with great aroma that is sweet, sour and salty, don’t look any further.

I have a large crop of basil and this is a great way to use it up. 


1lb beef steak
2 tablespoons oil
1/2 green pepper
1/2 yellow pepper
1 small zucchini
1 medium red onion
3 cloves minced garlic
1/2 cup basil leaves chopped
1/2 small Thai chili seeds removed
2 tablespoons fish sauce
3 tablespoons oyster sauce
2 tablespoons sugar
1/2 teaspoon soy sauce
1/4 cup water
To Prepare
Julianne peppers, onion, zucchini and set aside. Cut steak into long strip. Heat skillet to medium high heat. Add beef and fry until almost done 2-3 minutes. Add vegetables and stir fry another 3-4 minutes. Add sauce and heat through
While beef is frying make sauce by adding, garlic, basil, chili, fish sauce, oyster sauce, sugar, soy sauce, and water, Mix until sugar is dissolved. 
Serve over Rice. Makes 3-4 servings


Fresh Salsa

Fresh salsa is the best simple topping! It goes great with just about anything and healthy too. I try to cook as much from scratch as I can with out loosing the taste.


1 large tomato
1/2 Jalapeno seeds removed
2 tablespoons cilantro
3 tablespoons minced onion
1/2 lime squeezed juice
1/2 teaspoon salt
freshly ground pepper

To Prepare;

Dice tomato, mince jalapeno (please use gloves when handling jalapeno and don’t rub your eyes) or you will be in for a surprise which you will not like. add onion, cilantro, onion and pepper. mix and enjoy.

If you let it sit out, it will turn watery. You can make ahead but but don’t add salt until you are about to serve. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket

Garlic Swiss Chard and Crostini / Tea Sandwich

Farmers market is the greatest place to get fresh vegetables and fruits! While at the farmers market I picked up some Swiss chard. I have never cooked with it before so I came up with this great appetizer. Enjoy

3 stock of fresh Swiss chard
1 tablespoon butter
1 clove garlic
4 tablespoons cream cheese
1/4 teaspoon salt
5 teaspoons parmassian cheese.
4-5 slices of french bread
pepper to taste

To Prepare

Heat butter in skillet add Swiss chard, pressed garlic and salt. Stir fry until wilted. Set aside. toast bread in skillet or toaster. Spread with cream cheese, add wilted Swiss chard onto toast. Garnish with freshly ground pepper and one teaspoon of parmasan cheese. PhotobucketPhotobucketPhotobucketPhotobucketPhotobucket