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Veggie and Noodle Stir Fry

26 May

I love clipping the recipes out of “Parents” magazine.  Most of them have been really good!  This one is no exception.  I really loved this yummy way to “beef” up the veggies in our dinner!


2 Zucchini

4 tsp sesame oil

1 onion

1 tsp grated ginger

1 clove garlic

1 cup green beans

1 T soy sauce (or Yoshidas–yum)

3 cups cooked Chinese eegg noodles or linguini


Saute onion in sesame oil.  Chop zucchini into long, think sticks.  Add ginger, garlic, zucchini and green beans to sauteed onion.  Cook 3-4 minutes.  Mix in 1 T soy sauce (or Yoshidas–which is my favorite and I usually put a bit more than a T) and toss in the linguini.  This is such a simple meal, but it is so yummy and it made me realize that I actually like zucchini!


Chicken Tikka Masala

29 Mar

This is such a yummy dinner. It made enough for leftovers too–the best! If you like Indian food, then you will really love this recipe. It makes your house smell so good! I love this recipe and will be making it for a long time to come (plus this is SO much cheaper than going to an Indian restaurant–and it tastes the same!).

1 cup plain yogurt
1 T lemon juice
2 t. ground cumin
1 t. ground cinnamon
2 t. paprika
2 t. black pepper
1 T fresh, minced ginger (I used ground)
1 t. salt
3 boneless skinless chicken breasts

1 T butter
1 clover garlic
2 t. ground cumin
2 t. paprika
1/2 t. salt
1 8-oz can tomato sauce
1 cup cream (I used a combination of cream/milk)
1/2 cup chopped cilantro

4 cups cooked white rice

This recipe also calls from 1 jalapeno pepper finely chopped which I left out. I also doubled the sauce (so 2 cans of tomato sauce and extra milk/cream) because we love the sauce part.

Combine the first set of ingredients to marinate the chicken. I combined them all in a ziplock bag and set it in the fridge for an hour. Grill, cook in a frying pan, or bake the chicken. Discard the marinade. Use the second set of ingredients in a large skillet. Melt the butter over medium heat. Saute the garlic (and jalapeno if you choose) for one minute. Season with cumin, paprika and salt. Stir in the tomato sauce and cream. Simmer the sauce on low heat until it thickens (about 20 minutes). Shred the chicken and then add it to the sauce. Simmer for about 10 minutes. Garnish with fresh cilantro and serve over the hot rice.

We love this meal and I can’t wait to make it again!

Original Recipe from:

Chicken Gyros (with AMAZING soft wrap bread)

29 Mar

This is another fabulous recipe from “My Kitchen Cafe.” The soft wrap bread and the tzatziki are really amazing. I highly recommend it. Jeremy gets so excited when he finds out I’m making it for dinner (whenever I do). It is a bit time intensive, so you need to plan a day ahead (to drain the yogurt for the sauce).

This looks like A LOT of work. It really isn’t bad. You’ve got to try this if you like Greek food. I promise, you won’t regret it and it can be assembled in little pieces throughout the day.

Tzatziki sauce (needs to be started the night before):
16 oz plain yogurt (not fat free)
1 regular cucumber
2-3 cloves garlic through press
1 t. red wine vinegar
Salt and pepper
Squeeze of lemon juice
Extra virgin olive oil

4 cloves garlic, smashed
Juice of 1 lemon
2 t. red wine vinegar
2 T extra virgin olive oil
2 heaping T plain yogurt
1 T dried oregano
salt and pepper
1 1/4 pounds chicken breasts cubed

Soft Wrap Bread (Pita Bread): (takes about 2 1/2 hours)
3 to 3 1/4 cups all-purpose flour
1 1/2 cups boiling water
1/4 cup potato flour or 1/2 cup potato flakes
1 1.4 t. salt
2 T vegetable oil
1 t. instant yeast

Sauteed red onions
Lettuce (if you want)


Tzatziki: Place a few pieces of paper towel (or cheesecloth) over a strainer with a bowl underneath. Pour the yogurt into the paper towels, cover and let sit in the fridge overnight. This takes most of the moisture out of the yogurt (alternatively you could use a greek yogurt and forgo this process). The next day, peel and seed the cucumber and then shred it with a cheese grater. Add the cucumber, garlic, red wine vinegar, salt, pepper and lemon to the yogurt in a bowl. Drizzle olive oil over the top and refrigerate to let the flavors meld. Serve with your chicken and pitas.

Chicken: Put everything into a ziplock bag and let marinate for 1 hour. Cook the chicken in the skillet or with a broiler. Once the chicken is cooked, let it rest for 5 minutes.

Pita Bread: Place 2 cups of the flour into a bowl and pour the boiling water over. Stir until smooth, cover the bowl and let sit for 30 minutes. In a separate bowl, whisk together the potato flakes, 1 cup of the remaining flour, salt, oil and yeast. Add this to the cooled flour mixture and stir and then knead for several minutes to form a soft dough. Let the dough sit and rise for 1 hour. Divide the dough into 8 balls and let rest for 15-30 minutes. Roll each piece into a 7-8 inch circle and dry fry them (no oil) in a frying pan over medium heat for about 2 minutes per side. Serve immediately with your Greek Food–yum yum!

Assembly: Re-heat the pitas. Top with the tzatziki, chicken, diced tomatoes, sauteed onions and lettuce. Serve immediately.

This is such an amazingly yummy dinner. You have to try it at least once to really understand–yum, yum!

Norsek Pannekaker (Norwegian Pancakes)

12 Oct

I found this recipe in my recipe stack a couple weeks ago and it brought back many memories 🙂 I used to make these when I was little and the recipe is actually in my (probably 4th grade) handwriting. Fun times and it makes for a yummy breakfast!

3 T Melted Butter
3 cups flour
1/2 tsp. salt
3 T sugar
3 eggs
3 cups milk
3 drops vanilla (I just put in a little bit)

To start off with, this makes A LOT of pancakes, so I usually cut it in thirds if I’m just making them for Jeremy and myself. Mix together the dry ingredients and then add the milk, eggs and vanilla. Whisk until all incorporated. Heat a frying pan and pour about 1/4-1/2 cup mixture in the pan (I make them one at a time, kind of like crepes). Flip and cook on the other side when ready. Serve with jam, butter, powdered sugar, etc… and roll them up to eat. These are kind of mix between a crepe (they’re thicker than a normal crepe) and a pancake (not as thick). They are really yummy and a fun breakfast that’s not so “traditional” for Saturday mornings 🙂


27 May

This is Tania’s grandmother’s recipe for Borsch. It is really delicious. It is also great as leftovers!

  • Chunk of your choice of meat (pork, beef, rabbit, chicken, Tonia used pork)
  • 1 large beet
  • 2 carrots
  • 4-5 potatoes
  • 1/3 head of cabbage
  • ½ onion
  • 1 clove garlic
  • 1 Tbs ketchup or 2 small very ripe tomatoes (over ripe)
  • Some dill, paprika, or whatever spices you want to add
  • 1 bay leaf


  1. Boil the chunk of meat in a large pot full of water for apx. half an hour (if the meat is on the bone that is great).
  2. Peel the beet and put it into the broth and boil for another 30-60 mins, continue adding water so the pot is full when you begin to add the other vegetables.
  3. As you add the vegetables keep the heat at a low simmer.
  4. Take the beet out to cool but leave the meat in the whole time.
  5. Add the shredded carrots and bring to a boil. (Make sure it boil’s before moving on to the next step!)
  6. Dice the potatoes and add them to the broth, bring to a boil.
  7. Slice and crush the cabbage into small shreds, sprinkle with salt and knead to release juices and soften
  8. Add to the pot and once again bring to a boil.
  9. Make a paste with the onion (chopped very fine), salt and pepper to taste, garlic, dill, paprika, etc.
  10. Add the onion paste to the boiling pot.
  11. Add the ketchup or tomatoes, bay leaf, and salt and pepper to taste.
  12. Grate the beet and add it back in just before you are done, (the later you add it the more red your borsch will be.)
  13. Bring all of the ingredients to a boil one last time then switch it off and eat it!