Archives

September….already!

Autumn is a good time to sit back and take a look at all the hard work you put into planting, watering, feeding and weeding that garden of yours.  Well, it is at our house.

It is hard to believe that it’s now the month of September.  The Summer months have zipped by so quickly.  But wait.  That is not entirely true because if you have been following me on my blog, you will know that My Man and I have had a very long and busy Summer.

We celebrated Canada’s 150 year celebrations with many friends and family.  We also enjoyed ourselves at two weddings this July and August.

Happy Canada Day!

It was great to see so many people that we haven’t seen for a few years.

Our weather was hot and dry.  Yes, dare I say, it was almost too hot?  No rain since June. Temperatures have been in the mid to high 30C.  Nice if you can stay out of the blazing sun.  Because of the BC fires in the interior, it has been rough for many people who had to evacuate from their homes.

The sun struggles to shine through the smoke in the air.

So it is no surprise that today’s cooler temperatures and spotty rain showers are welcomed by all around here.  The grass is standing a little bit taller and that garden that we are looking at today…well, it looks ready for harvesting.

Think I will go and see what may need to be picked.  Maybe the tomatoes?

If you have an abundance of tomatoes, why not check out my latest tomato soup recipe.Creamy Tomato and Basil Soup

The ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.

Advertisements

Vareniki, Perohi, Perogies…Oh, My!

Fried Perogies

A dumpling with so many name variations!  No matter what name they go by in your house, perogies are delicious!

Many Ukrainian food sites state that Varenyky aka perogies or pyrohy, are a main staple of Ukrainian immigrants.

I would agree that in the past, perogies were served at most meals but because many of us watch our intake of heavy foods (high in carbohydrates), perogies are mainly served now for special occasions and special times of the year.  They are basically small parcels of dough that are stuffed with various fillings.  No pyrohy is ever eaten without sour cream and fried onions! (Well, at least not in our house).

Various regions in the Ukraine have their own versions of a varenyky. The fillings that most of us in Canada are accustomed to are made with potato and onion, or potato and cheese.  However, they can also be filled with a variety of fruit, poppy-seed, mushrooms, buckwheat, sauerkraut and even chocolate-covered cherries!   Varenyky Fillings

The recipes for homemade perogies are on my Pages under Traditional Ukrainian Dishes .

These recipes posted are my favourites.  One is my mom’s original recipe  and I include one from my sister and my sister-in-law.  They are all very good, but I find that the one made with the cream of tartar to be the easiest to handle.

I am always experimenting with various filings and would love to hear what you favourite fillings may be.

So, as you can see, I have used the word varenyki and perogies interchangeably in the above text.  “A rose by any other name?”

Whatever you call them at your house……..enjoy!

The ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.

Ukrainian Beet Leaf Holubsti #2

It is the season for fresh beet leaves from our gardens.  I have just added another recipe for fresh Beet Leaf Rolls and Holubsti, Ukrainian style.

image

Beet Leaf Holubsti #2  is similar to my other recipes Ukrainian Beet Rolls and  Ukrainian Beet Leaf Holubtsi.

I am providing a recipe that will produce softer buns and the rising time is shorter.

So if your mouth is watering as you read these recipes or you are feeling nostalgic for tasty days gone by….check out the Beet Leaf recipes on my pages Traditional Ukrainian recipes.

image

Beet Leaf Holubsti, without sauce

The ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.

Celebrating Each and Every Day

Easter, “Velikdenn” – “The Great Day” is here this weekend and like many of you, I am busy preparing our Easter basket and other foods to share with our family and friends.

When I woke up this morning, I had decided to make a butter lamb for the Easter basket that I would be bringing to church to be blessed.  As I mentioned in an earlier post on Ukrainian Easter, we take a basket of special traditional foods to be blessed and then shared with our family on Easter morning.

As I prepared the ingredients and started shaping the butter into a lamb’s body shape, I thought about the time that my sister-in-law made a lamb for us.

SIL is a very special person in our family and in many ways sometimes seems more Ukrainian than I am.

 

SIL is English-speaking  and did not grow up Catholic.  Now over the years that she has been married to my brother, she has learned some of the Ukrainian language as well as many of the customs and traditions.  She is an amazing cook and I have borrowed many of her recipes over the years.  Her holubsti are so much tastier than mine will ever be !

But I digress.  I started thinking about her and this lamb because a few years back, SIL offered to make My Man and I a butter lamb for an anniversary dinner.  At first, I thought great…it’ll be so yummy.  I love eating lamb but had never seen it prepared like butter chicken (so I assumed).  Little did I know.  SIL laughed and said “No, no.  I’ll make you a butter lamb for your dinner table.  It’s butter and we’ll spread it on our bread and buns.”

She then proceeded to cut into a pound of butter and shape a small animal into it. The animal was a lamb.

Maybe I’m just being nostalgic this weekend but I am very thankful for my sister-in-law and I want her to know it.  I now know how to make my own butter lamb. Thank You SIL!

I don’t think we say we are grateful to our family or friends enough.

As we celebrate this Easter weekend, let’s not just think about the food however.  Let’s think about the wonderful people who share our daily lives.  Let’s celebrate these busy yet fun family and friend times now, each and every day.

“You’ve gotta dance like there’s nobody watching,
Love like you’ll never be hurt,
Sing like there’s nobody listening,
And live like it’s heaven on earth.”

Happy Easter.  Khrystos Voskres.

The ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.

Easter Baking (Korovai Birds)

Easter is fast approaching so I did a bit of baking today.

Dough Birds

I have a few followers who, like myself, enjoy twisting and braiding bread for special occasions.  I have been asked to demonstrate how I make bread dough doves. I use a Kolach dough.  It’s a bit firmer than regular bread dough and is easier to roll out and twist around the fingers.

To begin, break off a small piece of dough and roll evenly to approximately 12 inches in length.  I keep it fairly thin (about the diameter of a pencil).

Divide these rolls into smaller segments, about 3 – 4 inches. 

Take one end and cross it over as shown. 

Insert one end gently through the center and this becomes the bird’s head.  Squeeze the tip to form a beak.

I then flatter out the tail and put 2 – 3 slits in it to resemble the tail feathers.

Bake at 350F. for 10 minutes, but keep an eye on them.  As soon as the beaks start to darken and turn golden brown, take them out of the even.  I use egg wash to add poppy seed eyes.

The ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.

Petrosha’s Chebureki aka Ukrainian Meat Pies

There seems to be many variations to Chebureki, a popular yet simple street food.

image

I don’t recall eating Chebureki at home when I was a young child.  I first heard of Chebureki from a fellow Ukrainian language school classmate.  She raved about how delicious these little “meat pies” tasted.  My Ukrainian school teacher told us how she made them all the time.

I decided to go in search of this recipe and found many variations posted on Russian and Ukrainian recipe sites.  They are basically a deep-fried meat pie stuffed with ground beef and onions.  image

Although these traditional chebureki taste just fine, I have tweeked the recipes and come up with my own rendition of chebureki appetizers.

Take a look for the recipe under Traditional Ukrainian dishes or click here   Petrosha’s Chebureki aka Ukrainian Meat Pies

I hope you enjoy them.

Please note: All ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.

BC Blueberry Picking Time!

IMG_3369

It’s July and it’s time to get out there and pick some fresh farm produce.  I love to go to the local farms and pick my own fruit off the plants.

When growing up on the Prairies, my family and I used to go North of my small village and pick whichever berries were in season.  These fruits were not cultivated and cared for by berry producers.  No, the berries that we picked were growing wild.

The wild strawberries were the first of the season, and then raspberries, choke cherries and then blueberries.

Oh now that I think about it, picking these berries was not something I truly loved to do.  No, picking Manitoba berries was hard.

You see, all of these berries except for the choke cherries grew only one or two inches off the ground.   I recall the blueberries being tasty but very, very small as well.

We had to squat or kneel right down on the dirt to pick them.  And of course, there were mosquitoes to contend with and at times, even small garter snakes slithering by us.  Oh, okay so these aren’t my happiest memories!

Come to think about this, I will stay here and stand while picking blueberries at the local farms.

Check out my Blueberry Crisp recipe under Not So Traditional Foods.

Please note: All ads displayed at the bottom of this post are inserted by Word Press. These ads have not been selected by Petrosha and are not endorsed by petroshasblog.wordpress.com.