Archives

To bake ? Or not to bake ?

Happy 2018 everyone !

December 25, 2017 flew by and a week later…swish, so did the welcome in of our New Year.

Now it is January 5, the day before Ukrainian Christmas Eve and once again, the clock seems to spin those hands faster every year.  My theory is that the world is just spinning faster; but in reality, I think when one gets older, we are that much more aware of the days and time.

But wait, as usual I digress from what I really wanted to write about. Actually, it’s something I need to ask you about.

Like the title of this post asks….To bake or not to bake? ….I need your thoughts on cooking holobsti.

I am having a gang over for Ukrainian Christmas Eve and like you, I want to have everything cooked ahead of time.  So this year, I want to know what’s the better, tastier way to prepare holobsti?

Please tell me what you do.  Do you make your cabbage rolls, cook them and then freeze them?  Or, do you make your cabbage rolls and freeze them, cooking them the day of your dinner?

Please comment but before you do let me tell you that I am actually trying out both ways as I write this blog.  I’ll let you know how they turn out.  So, please make a comment below.  I’m always up for learning new ways!

Any 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

Cookie Season

“The snow crunches under my feet as I climb the back porch stairs.  I stamp my snowboots and shake off as many of the snowflakes that have landed on my toque and parka.  My warm breath has made my scarf over my mouth wet and damp.  Brrr, I think to myself.  Can winter evenings be any colder than this?  I’m guessing that it must be -25C outside right now.  I just want to get out of this cold.  Oh, please, let it be nice and warm inside our house.”

This is just one recollection that I have of growing up on the Canadian prairies.  We had snow!  We had winds!  We had freezing temperatures!  It was often so dark outside by 4:00 in the afternoon that you couldn’t see right in front of you.  It was always a relief to get home and walk into a warm house.

But you know what I recall even better than just getting out of the cold?

It was the smell of home cooked meals and fresh-from-the-oven baking.

My mom was an excellent cook and we enjoyed many delicious dinners.  Each night we always had a “meat and potato” dinner.  Sometimes it was mashed potatoes; or perogies or holubsti; maybe roast chicken; and always a variety of vegetables that had been grown in our own garden.  I sometimes start to drool even thinking about these dinners.

But what really got to me back then and even today was the baking.  The smells of fresh from the oven baking!  Mom’s cookies and cakes were heavenly.  She always had some kind of dessert for us to follow our dinners.

My favourites were her cookies.  Believe it or not, she could make delicious cookies out of zucchini, turnips and carrots!  I think I have enough of her collection of traditional cookie recipes to warrant a section of their own here in my blog.  I am going to add many of my mom’s original cookie recipes to this blog one of these days.

But for today, I would like you to take a look at one of these tasty cookie recipes.  It only has 3 main ingredients, but as many add-ons as you wish!  Carrot Cake Cookies

Take a look. Let me know what you think.

Maybe they will make you want to come in from the cold too.

Any 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.

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.

image

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.

 

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.

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.