Zucchini Breakfast Hashbrowns

When eating low carb it does not involve potatoes. Eating healthier would be so much easier.  But unfortunately carbs are not your friend! last year I had way too many zucchini in my garden and running out of Ideas I decided to make some Zucchini hashborwns. If you peel them your kids won’t notice that they are eating zucchini. I make this often now and I actually enjoy it very much.


2-3 large Zucchini

1 small onion

salt and pepper

2 tbsp olive oil

To Prepare

Wash and grate zucchini on the largest grater, sprinkle with salt and let it sit for a few minutes. Using your hands or cheese cloth squeeze as much water and you possibly can. You will have a lot less zucchini to work with.

Heat olive oil and add diced onion saute 4-5 minutes. Add Zucchini and fry for 7-8 minutes more

to have a nice crispy hash do not turn it over let it fry one side flip it over and repeat with other side.

Serve with Eggs.



Baked Cabbage with Bacon

Cabbage is one of the go to vegetables for me. You can cook such a varaity and this is one of them.  they bacon infuses its flavor into cabbage with a bit of salt you have a perfect combination.



1 head of cabbage

8 slices bacon




To Prepare

Pre heat oven to 350

Remove outer layers of leaves from cabbage and slice in half. Sprinkle salt, Thyme, pepper and add sliced bacon on each side of bacon.

Wrap each half in foil and bake at 350 for one hour or until done. Check if done by poking cabbage with knife if it goes through easily then its done.

* You an also bake both halves wrapped together but the cooking time will be one hour and thirty minutes.


Ukrainian Sweet Jam Sandbars

I accidentally stumbled upon a recipe that I as going to make. Well while making it, the ingredients were so off that I just got a pile of goo. Trying to save it I added this and that baked it and it was so good that since that day I was asked for this recipe more then once.

 I was getting ready for a girls get together when I made these after I set them out my sister said that my mom used to make them and its called Vi-shi-van-ka except no almonds on top. I guess I have a bit of my mom in me. Or maybe just because im ukrainian.


3 cups flour

1/2 tsp baking soda

2 sticks butter

1 large egg

1 cup sugar

1tbs Vanilla Extract

8 oz three berry jam

6 oz sliced almonds (optional)


To Prepare

Pre heat oven to 370.  Melt butter. Mix butter, sugar, salt, baking soda, vanilla extract and egg with a wire whisk until well combined. Add flour a cup at a time until well incorporated. Set aside 1/4 of the dough and leave it in freezer until needed.

In a 8×11 baking dish spread dough using your fingers evenly. Spread jam on top of dough. Take the dough that is in the freezer and breaking into small chunks sprinkle all over the top. Top with Almond.

Bake for 40 -45 minutes or just so the top is golden and underneath is consistency of sand. cool and cut into squares.

They taste so good the next day they will be chewy.





Creamy Beef Mushroom Stroganoff with Egg Noodles

This is one meal that I do make often because its easy and yet have to find someone who does not like it. it’s also good reheated the next day.


16 oz beef lean cut

1 medium onion

10 oz mushrooms

1 bay leaf

salt and pepper

4 cloves garlic

1 -2 tablespoons butter

3/4 cup sour cream

1.5 cups heavy cream


To Prepare

pre heat frying pan and Slice up beef into one inch strips add butter and sear fry meat add sliced onion, bay leaf, pressed garlic and let is cook for 20 minutes add mushrooms and cook additional 10 minutes add seasoning per taste.

make your sauce by adding heavy cream and sour cream into beef and mix well. heat and enjoy. Serve over cooked Egg Noodles with a side of asparagus.



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.


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

Fried Green and Red Tomatoes

So I grew a large crop of tomatoes, they are not quite ripe yet so I tried frying them green. The results were deliciousness.

1 Egg
1/4 Cup seasoned bread crumbs
1 large Green tomato
1 tablespoon butter
1 Fresh large red tomato
2 large basil leaves
salt and Pepper

To prepare

Wash and slice green and red tomatoes into 1/8 inch thick slices. Heat Skillet to Medium high heat add butter. Set red tomatoes aside. Sprinkle salt and pepper onto green tomato slices. Beat egg!  Dip green tomato slices into egg mixture then into bread crumbs. Fry two minutes per side or until golden brown.

place onto plate alternating between red and green tomato. Top with basil leaves, salt and pepper. Serve while still warm.

Makes six slices.