Russian Vareniki - Strawberry Dumplings

If you have a wonderful Russian in your life like I have one in mine, then you may have experienced the heaven that is Vareniki yourself. If not - tune in and give it a whirl yourself!

Ingredients

• 2 C flour
• 1 1/2 tsp salt
• 1 egg
• 1/2 cup water
• 1 tsp veggie oil
• 1/2 cup sugar
• 1 lb strawberries

Instructions

1. Mix flour, salt and egg into a dough.
2. Add water and knead away.
3. Egg oil and continue kneading.
4. Cover bowl of dough with a towel and move on to strawberries.
5. Chop strawberries into small pieces and place into bowl
6. Add sugar to berries
7. Mix and set aside.
8. Go back to dough and break into manageable sections
9. Roll out the dough, and use a cookie cutter to pull out circles
10. Place a small amount of strawberries (you will figure amount more as you work) on one side
11. Fold half of the circle over into a moon dumpling shape.
12. Use water to seal the edge.
13. Use a fork to seal the edge.
14. Complete this process until the dough is gone.
15. Place dumplings into boiling water.
16. Once dumplings float, remove.
17. Serve warm. You can drizzle remaining strawberries and juice over the dumplings. We added vanilla bean greek yogurt as well and it was to die for!

Ugandan Rolex

One of the things you can find on every street vendor in Kampala is a Rolex. But not the kind you are thinking of. A Ugandan Rolex is an egg burrito inside a chapati. In fact, if you just drive down most any street in Kampala you will likely have rolexes brought to your car. The first time I had one of these was this hilarious story of trying one of the "not previously American approved restaurants" which turned out so fun and no one got sick. Ironically we all got sick from one of the Amer Approved restaurants lol. The owner was so excited to have Americans visit and did this whole welcoming thing - it was one of our favorite stories where we met the sweetest people. Anyhow - since most of his menu (not that there was a menu) was fish and meat, he offered to go buy us girls some rolex. Anyhow... I like to make it on occasion for my boy. Here you go!

• 1 eggs
• 1 thin chapati (or tortilla if you dont have any)
• salt and pepper
• handful of shredded cabbage
• sliced tomato
• cooking oil

1. Mix egg and salt and pepper
2. Pour egg mix into pan and fry it up on both sides
3. Place egg round into chapati and throw back in pan
4. Remove from pan and place a row of tomato and cabbage down the center
5. Sprinkle more salt and pepper and other desired spices down the row
6. Fold over one side and roll up the rest
7. Enjoy!

Ugandan Chapati

Chapati is something that we learned about a little too late when we were in Uganda. One of our last nights, friends came over with it and were like "what you haven't tried it yet?". We actually had tried it when we ate Rolex - just didn't know it alone. It is somewhere between a flatbread, naan, or tortilla bread. It is not the easiest thing to cook right - but worth it when you do.

• 2 cups all purpose flour
• 1 tsp salt
• warm water
• cooking oil
• finely chopped purple onions
• finely chopped garlic

1. Mix flour, onion, and salt in a bowl
2. Mix water in slowly until you get a thick dough
3. Knead slowly adding in flour as need be
4. Cover bowl of dough with a cloth and let it sit for a t least a half hour
5. Preheat skillet and coat with oil
6. Divide dough into small balls
7. Flatten balls into rounds
8. Dust chapati rounds with flour
9. Fry on each side until both sides have brown marks
10. Enjoy!

Blueberry and Goat Cheese Empanadas

I wanted to make something different for the boys to enjoy tonight. Josiah likes most things with strawberries, but I am about sick of strawberry everything, so I went with a blueberry option. And in honor of Millie and Billy we went with a goat cheese empanada for the win.

This was super easy to make and absolutely delicious to taste.

Ingredients

• 2 cups blueberries
• goat cheese
• 1 T flour
• 1 T brown sugar
• 1 t vanilla extract
• empanada dough (freezer section in grocer)
• egg
• table sugar

Steps

1. defrost empanada shells
2. preheat oven to 400
3. pour blueberries in a bowl and add flour, brown sugar, and vanilla extract and mix it up
4. lay out empanada shells and use water to keep them sticky
5. place a spoon of goat cheese and a spoon or two of blueberry mixture in shell
6. fold shell over
7. use a wet fork to press edges tight
8. poke holes in top
9. use egg mixed with water to wash the top of the shell
10. sprinkle table sugar over nadas
11. bake for 15-20 mins or until browned shell
12. enjoy!

How to Make Quick Pickles - Quickles

This past week I journeyed with my dashing groom, my snuggly prince, and my mother-in-law on a road trip through the South. We visited family in North Carolina, stayed at a cabin in the Mountains, hiked waterfalls, climbed through caves, braved mile high swinging bridges, visited a winery, visited fort sumter, savannah riverfront, and even stayed a night in Charleston with BT's cousins. While there I got to taste some quickles cousin Michelle made that she found a recipe from TheShiksa. I couldn't quite get them off of my mind and bugged her until she sent me a link to the recipe before I even arrived home. Well - after a whole day home I ran to Publix and bought what I needed - or what I could find that I needed. Here is my slightly tweaked version of the recipe.

• 5 garlic cloves
• 1 fist full of fresh dill
• 1 bay leaf or a shake of dried
• 1/2 tsp of whole peppercorn
• 1/2 tsp of coriander seeds
• 1/2 tsp of dill seeds (not dill weeds - i ended up finding it at walmart after a couple stores I checked didnt)
• a couple shakes of red crushed pepper
• a shake of celery salt
• 1/4 tsp of fennel seed
• 8 small cucumbers (without the wax coating)
• 2 cups of water
• 1/4 cup white vinegar
• 1.5 tbsp course salt
• 1 mason jar

1. Put slices of garlic into a pan with water and let it boil for one minute to blanch the garlic (this keeps the garlic from turning blue in the soaking. After boiling for one minute drain the garlic.
    
2. Add garlic, all spices (except salt), and cucumbers into the mason jar. The cukes will likely have to be squished to fit but after the soaking they will shrink so should be easier to get out.
   
   
3. Boil the vinegar and water and salt in a saucepan until salt is gone and about one minute after
4. Use a funnel if you have one - and pour the solution over the cucumbers until they are covered.
   
5. Let the jar cool off before closing with the jar top and sticking it into the fridge.
   
6. After about two days of soaking you can take them out to eat, but the longer you wait - the tastier they will turn out to be.
7. Enjoy!

Scoopy Baggles.

This is a simplest way to make a mini pizza with as few ingredients that you can. Cooking time - 2 minutes.
For this one, I used just some bagles, an Italian cheese mix, and random pasta sauce.

I usually toast the bagles, if they are soggy, just to make the crusts a bit sturdier. But don't overtoast it, because scooping out will be kind of a pain.
After the bagles are ready, scoop out the bread.

I save the bread for squirrels/birds. After the scooping is done, fill it up with pasta cause and cheese.

 Once filled, pop the bagles into the microwave. Mine takes about 45-50 seconds to become a melty cheezy goodness. Cool them off and ready to nom!

Crispy Smashed Potatoes

So... I was making the boys pork chops last night and thought it would go well with mashed potatoes. Unfortunately the only potatoes I had were tiny little potatoes and guess what! I didn't feel like spending hours peeling tiny little potatoes. And when I pondered making mashed potatoes with the skins I recalled a recipe I had seen for smashing potatoes instead of mashing them. So I looked up some recipes and combined my favorite parts of them. And since they were insanely yummy - I figured I would share what I did with you.

• small potatoes
• olive oil
• salt & pepper
• garlic

1. boil the potatoes in a pot of water
2. once they are soft remove them from the water
3. take two dish towels and place a tater in between
4. smoosh the potato with your fist until it is quasi flat
5. place a parchment paper on a baking sheet
6. move your potatoes one by one to the baking sheet - if any of them crumble just smoosh it back in
7. drizzle evoo over and under all the taters
8. shake salt and pepper over the taters
9. drizzle chopped garlic over the taters
10. Roast them in the oven for about 40 minutes
11. 
12. If they aren't brown yet broil under a watchful eye to make them crispy
13. Serve and ENJOY!

Balsamic Roasted Brussel Sprouts

I made this again tonight and realized that I never posted it on the blog. It is way too good not to share and super super easy. I have been growing brussel sprouts in my vegetable garden in the back yard so have been able to have plenty of roasted brussel sprouts lately and my hubby and lil boy love them too!

• brussel sprouts
• evoo
• balsamic vinegar
• salt and pepper (and any additional seasonings you enjoy)
• shredded parmesan cheese

1. lightly oil a glass dish
2. spread out brussel sprouts so none of them are touching
3. drizzle evoo, plenty of balsamic vinegar, spices, and parmesan cheese over the sprouts
4. broil for 10 minutes or until browned and soft
5. Enjoy!

Meatless Lettuce Wraps (In the order of P.F. Changs or Chilis)

So. I can't tell you how many times I have been to Chilis and watched a friend eat those lettuce wraps while I silently drool over the concept. As a big fan of flavorful food and one who yearns to like lettuce more it was something I wish I could enjoy. When I found a couple copycat recipes for the chilis lettuce wraps and the lettuce wraps that they make at P.F. Changs I knew that I could make a version without meat that my family would enjoy. Not to toot my own horn... but toot. It was fantastic. My son ate his two huge wraps in the blink of an eye and then was stealing lettuce off of our plates before we could eat ours. My husband asked for more despite being stuffed. And I couldn't wait until everyone was gone today and I could sneak the leftovers for lunch. Bwahahaha - yeah its all gone now. So steal my recipe and fill your bellies. Of course if you want to, you can always substitute my fake chicken with chicken or any other meat.

• big outer lettuce leaves (we used iceburg but anything is usable)
• boca fake chicken strips, defrosted and chopped
• 1/2 of a sweet vidalia onion
• 3 cloves of garlic
• 2 Tablespoons of chopped fresh ginger
• chopped peanuts
• green onions
• 1 can of corn
• 1 can of black beans
• hoison sauce
• 2 T teriaki sauce
• 1 T rice vinegar
• 1 T evoo
• 1 T peanut butter
• 1/2 T water
• 1/2 T honey
• 1/2 T chili sauce

1. Cook fake chicken and onions over light evoo in pan until browned
2. add garlic and ginger
3. add corn and black beans
4. add teriaki, vinegar, evoo, peanut butter, honey, water, and chili sauce
5. cook until well blended and browned
6. add green onions to the top and cook until they soften
7. scoop mixture into lettuce, top with peanuts, wrap tightly
8. Serve hot with hoison sauce and ENJOY!

Kale Chips (Potato Chip Replacement)

My husband (the one with the sweet tooth) also has a salty tooth. He can take down a full bag of potato chips in a sitting. You know the bag that most people buy, have some, clip, save for later. Yeah. One sitting. So when I heard of kale chips my first thought was - could you imagine if he would eat kale chips like he does potato chips. He would have some amazing vitamins and nutrients running through his body. Anyhow I mentioned to him and he was open to trying. Above is the final result. I think I should have cooked them a bit longer because some of them were a bit soggy. Though we had enough good ones to decide that we liked it. There were a few that we ate that we thought - ok thats the consistency of a potato chip. And the taste is definitely pretty good. So anyhow here is how you can make kale chips in your house.

• kale chips
• evoo
• seasoning of your choice (salt / pepper / garlic / red pepper / sugar / ?)

1. Preheat oven to 350
2. Clip your kale into bite sized pieces
3. Oil your baking dish
4. Spread out your washed and dried kale on the baking dish
5.  Drizzle with evoo and seasoning
6. Bake until chips are browned but not burnt
7. Enjoy!

Toast with Strawberry Jam and Hummus

This morning I happened upon a delightful creation by accident. I was putting strawberry jam on my flat-bread after heating it. When my son said "you putting peanut butter and jelly on it?". And I thought - hmm peanut butter would be good. But when I reached into the fridge for peanut butter my hand hit the bowl of hummus. And a lightbulb went off.... Hummus is similar in consistency and taste to peanut butter. So I spread it on lightly on one side of the toast (in case it was horrid) and left the other side with just strawberry jelly. Brought it up to my office... and tasted heaven. So here ya go.

• strawberry jam
• hummus
• toast

1. Spread jam and hummus on toast
2. Enjoy :)

Eggplant Rollitini

A traditional food in my family for Christmas Eve has always been Eggplant Rollitini. My grandma used to make them with prosciutto and everyone would line up and eat them just as fast as she could serve them. Everyone would feign calm but was really waiting until the next plate of rollitini would come out and to make sure they were in good position to grab one before they disappeared.

My grandmother passed a couple years ago and this year when we had Christmas Eve (since I have been typecast as the Eggplant Chef) it was requested that I make rollitini. I believe it was a success, at least I think thats what it means when there were lies and thievery involved in the snatching and hiding of rolls and people were guarding them with their lives. While these were meatfree, noone complained about the absence of the italian sausage. So here is the recipe to share:

• 2 large eggplants
• eggs
• panko breadcrumbs
• evoo
• ricotta
• marinara sauce
• mozarella cheese
• parmesan cheese
• italian spices (basil, parsley, pepper, etc)
• garlic

1. preheat oven to 350
2. mix 1 large container of ricotta, 1 egg,  and 2 cups of mozarella in a bowl with spices and at least 3 cloves of garlic, a few tablespoons of parmesan cheese
3. mix a few tablespoons of parmesan with the panko and some pepper and spread in a plate for coating the eggplant
4. mix egg and water into a wide tray to soak the eggplant in
5. peel the eggplant and then slice it into long thin strips
6. soak eggplant in egg solution and then coat each one with the panko and parm
7. allow the coated eggplant to dry a bit before frying
8. fry the coated eggplant in evoo
9. dry on paper towels
10. coat the bottom of a baking dish with marinara sauce
11. smooth the ricotta mixture along the length of the eggplant strip. if you were to add meat you would put it in the center here
12. roll each strip up tightley, place seam side down, place a toothpick in it if need be to hold it together
13. line them up in the baking dish
14. bake for 15 minutes or until the cheese bubbles
15. serve and ENJOY!

Oven Roasted Tater Crunch

While I was excited about trying this vegetarian version of a bacon potato recipe I didn't really know what we were in for. My son will not eat anything on his plate once he catches a sight of this. Everything else goes by the wayside as he downs this and asks for more and more and more. My husband ignored the other items I had cooked and ate as many potatoes as he could without getting eyes from me to slow down. They both ate them for lunch the next day and the day after. I think we can call this a success since both my son and husband are big bacon fans and normally turn their nose up at veggie bacon.

• evoo
• veggie bacon
• yukon gold small potatoes
• 3 cloves chopped garlic
• 1/2 cup parmigiana-romana cheese
• salt
• pepper

1. Peel  potatoes
2. Boil in water until fork tender (8-13 mins)
3. Slice veggie bacon into small pieces
4. Preheat oven to 425
5. Cook bacon in pan in evoo until color changes but not crunchy yet (will cook more in oven)
6. Prepare glass baking dish with evoo
7. Once taters are cooled off cube and place on baking dish and sprinkle with salt and pepper
8. Bake for 35 minutes (turning halfway through to evenly brown
9. Reduce temp to 375 and sprinkle with parm, garlic, and bacon
10. Bake an additional 10-20 minutes until parm is melted and bacon is crunchy
11. Serve and ENJOY!

Cheesy Biscuit Bombs

I have seen some variations of this on Pinterest and just had to try it. Being that I love cheese - I figured we couldn't go wrong. It was fantastic. I gave my son one for lunch with some salami and he was crying for more.

• biscuit dough
• shredded mozarella
• evoo
• italian seasoning
• parmesan

1. Preheat to 350
2. Take your dough slice and flatten it out in a glass baking dish
3. Generously top with cheese
4. Wrap dough back around cheese and close it firmly
5. Carefully spray the pan with evoo spray and replace the doughballs spaced evenly
6. Brush with evoo
7. Top with parmesan
8. Top with italian seasoning
9. Bake for 15-20 minutes
10. Cool and enjoy!

  

Cheesy Garlicy Biscuitys - in Red Lobster Cheesy Biscuits Style

This has always been the only thing attracting me to Red Lobster, not being a big fish fan and all. So when I found this recipe I had to do it.

• 1.5 cups bisquick mix
• 1.5 cups shredded cheddar cheese
• 0.5 cups light vanilla soymilk (or milk)
• 3 Tablespoons butter
• 0.5 Tablespoons oregano
• .25 Tablespoons basil
• couple shakes of salt
• 4 garlic cloves chopped

1. preheat oven to 400
2. mix bisquick, cheese, and milk in a bowl until it is properly mixed and sticky doughy
3. scoop spoonfuls onto glass baking dish
4. bake doughballs for 10 minutes
5. while dough is baking mix spices, garlic, and butter in a bowl and microwave until it is all liquid melted
6. remove biscuits from oven after 10 minutes and just when its getting less gooey
7. pour or brush buttery mixture over biscuits
8. return biscuits to oven for 5 minutes
9. lower oven to 350 and bake another 5 minutes
10. At any point that your biscuits start getting crispier you can remove them, otherwise bring to completion
11. Serve, enjoy, and try not to eat them all at once :)

Baked Artichoke Triscuit Appetizer

I recently recalled an appetizer that my mom used to make when I was a kid on the boat a lot. So I finally got her to tell me how she made it and I made it tonight. Um Yum! Unfortunately I was not able to get a photo of the finished baked product before they were demolished - but imagine what is above but browned and crispy.

• 1/3 cup reduced fat mayonaise
• 1/3 cup reduced fat sour cream
• 3 Tablespoons shredded parmesan cheese
• 1 can of chopped artichoke
• triscuits

1. Preheat oven to 475
2. Mix together mayo, sour cream, parm, and artichoke in a bowl until well blended
3. Scoop on to whole triscuits in glass baking dish
4. Bake until pieces are browned up top (feel free to broil)
5. Serve and enjoy!

 

Bang Bang Cauliflower

Last night something amazing happened in our house. What was it? Bang Bang Cauliflower! Thats right. I found the recipe on Pinterest and have been jonesing for them ever since I saw the photo. I mean come on! Any food you eat with chop sticks can't be half bad. Although I am not a huge fan of shrimp I often partake in one or two bang bang shrimp when we go to Bonefish Grill. Its just so fun.

Something I have always wondered though, if I put up with the shrimp for the sake of the yummy crust and sauce why don't I just put the crust or sauce on something I do like. Well - someone had already come up with that idea and put it into this awesome recipe that I am about to bestow upon you. Be warned, this may cause a habit forming addiction.

This can be an appetizer but we enjoyed it as our meal. While I was cooking these up Bryan looked at me and said "is that all you're cooking or are we going to eat something else too?" I said "only planning these, dear, feel free to cook something else". He did, and he didn't touch it. He was quickly filled on the Bang Bangs Cauliflower.

Fried & Breaded Cauloflower Ingredients

• 1 Head of Cauliflower / frozen cauliflower defrosted
• Cornstarch
• Egg whites
• Panko breadcrums
• Garlic Salt & Pepper
• Green Onions
• Coconut Oil (though I used evoo)

Yummy Sauce

• 1/2 cups Franks red hot sweet chili sauce
• 1/2 cups light mayo
• 1T rice vinegar
• 2T splenda

1. Break your cauliflower up into bite size pieces
2. Dip them first into cornstarch (yes it feels gross)
3. Dip next into egg whites
4. Dip next into bowl filled with panko, salt, pepper, and garlic powder
5. Let them dry on a plate while you finish the rest of the coating
6. Cook them in frying pan with coconut oil (or evoo if you substitute)
7. Make sure you flip them to make sure they are fully cooked and browning
8. Sit them on a plate with a paper towel to soak up the oil
9. Throw them in a bowl and coat with sauce
10. Top with green onions and Enjoy!