Russian Vareniki

Hello my beautiful friends! 

Today I am going to show you how I make Russian Vareniki. They are cooked dumplings filled with potatoes and caramelized onions.

This is something I LOVE. I remember my mom getting my sisters and me together to help her make these. I remember us talking and laughing while making a whole bunch of vareniki, and I mean alot! We had a family of 9!

They may take a while to make, but oh so worth it!

I wish I could share a plate with you, but for now,  a picture will have to do

PRINT RECIPE HERE

I will not lie, It takes me approximately 2 hours to make this for dinner. 

So, I usually choose  a slow afternoon where we have no plans. 

However, If you have someone who can help you (mom, sister, hubby, daughter or son) Then it won't take as long. 

Apple Pie

We love apple pie, I can make it anytime, and we end up eating it all up. 

The crust is so flaky, the apples are delicious and slice holds up very well when sliced. This one is a keeper!! 

PRINT RECIPE HERE

crust recipe :

Ingredients

• • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 16 tablespoons cold (2 sticks) unsalted butter, cut into pieces
  • 1/2 cup ice water

Directions

1. In a food processor, combine flour, salt, and sugar; pulse to combine. Add butter; pulse until mixture resembles coarse meal, with just a few pea-size pieces of butter remaining.
2. Sprinkle with 1/4 cup ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if necessary, add up to 1/4 cup more water, 1 tablespoon at a time). To help ensure a flaky crust, do not overprocess.
3. Transfer half of dough (still crumbly) onto a piece of plastic wrap. Form dough into a disk 3/4 inch thick; wrap tightly in plastic. Refrigerate until firm, at least 1 hour (and up to 3 days). Repeat with remaining dough. (Disks can be frozen, tightly wrapped, up to 3 months. Thaw before using.) Makes 2 disks.

Pie recipe:

Ingredients

• • 1/4 cup all-purpose flour, plus more for rolling dough
  • 1 recipe (2 disks) Basic Pie Dough 
  • 4 pounds (8 to 10) apples, such as Empire, Granny Smith, Gala, Cortland, Winesap, or a mix
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces

Directions

1. Lightly flour a large piece of waxed paper; place a disk of dough in center. Rolling from center outward, form into a 12-inch circle. (Use paper to rotate dough, and flour rolling pin and paper as necessary to prevent sticking.) 
2. Preheat oven to 450 degrees with a rack set in lowest position. Gently lift edges and lower dough into the pie plate so it hugs bottom and sides. Avoid stretching the dough, which will make it shrink during baking. 
3. Peel, core, and cut apples into 1/4-inch-thick slices, Add sugar, flour, cinnamon, and salt; toss to combine.
4. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter. Lightly brush rim of pie shell with water. Roll the next disc of dough. Lay over apples, Using kitchen shears, trim overhang to 1 inch.
5. To crimp edges: With thumb and index finger of one hand, gently press dough against knuckle of other hand; continue around pie. 
6. With a paring knife, cut 5 to 6 slits in top of pie, radiating from center; place pie plate on a rimmed baking sheet. Bake 20 minutes; reduce heat to 375 degrees and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.

Enjoy!

Chicken Noodle Soup

Chicken noodle soup is a staple in our house. We love it and make it all the time. I have made it for friends and neighbors and everyone loves it. 

The recipe is easy and you can't beat a pot full of chicken noodle soup. 

PRINT RECIPE

Ingredients

• 2 tablespoons olive oil
• 1 TB butter
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs
• 1 bay leaf
• 2 quarts chicken stock, recipe follows
• 8 rotini noodles
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• basil, thyme, 1 handful fresh parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil and 1 TB of butter. Add the onion, garlic, carrots, celery. Cook and stir for about 10 minutes, until the vegetables are softened and slightly browning. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer until tender. Add in the shredded chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper, thyme, basil, bay leaf. Sprinkle with chopped parsley before serving.

Chicken Stock:

• 1 package of chicken thighs (6 pieces)
• 2 carrots, cut in large chunks
• 3 celery stalks, cut in large chunks
• 1 large white onions, quartered
• 1 head of garlic, halved
• 1/4 tsp thyme & basil
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in water (about 16 cups) Toss in the thyme, basil, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a bowl.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Spaghetti Bolognese

I remember making this dish back at home before I got married (7 years ago)

Everyone loved it, and mom asked me to make it almost every Friday. 

Now I make it for my family and we all love it!

PRINT RECIPE HERE

Ingredients:

1 lb of beef chopped into bite sized pieces

2 stalks of celery 

1 carrot 

1 large onion 

4 garlic cloves 

1 16 oz can of petite diced tomatoes

1 6oz can of tomato paste

1 sprig of rosemary

1 sprig of thyme

1/2 tsp of dried oregano

salt/pepper

cayenne pepper

olive oil

Spaghetti pasta

1. Wash, clean, peel the celery, carrot and onions. Finely chop everything. Mince the garlic.

2. Season the chopped meat with salt and pepper and saute in hot olive oil

3. When meat is browned, add diced vegetables, onions and garlic.

4. Saute for about 3-5 minutes. 

5. Add the tomato paste, and saute for another 5 minutes.

6. Add the can of diced tomatoes to the meat mixture. Add 2 cups of hot water, herbs salt and pepper taste. 

7. Turn the heat to low and simmer for about 1 1/2 hours. Stirring from time to time. 

8. Bring salted water to a boil, and cook the pasta.

9. Drain the pasta in a strainer. Toss with olive oil and salt 

10. When the sauce is done cooking, taste and adjust seasoning if needed (add cayenne pepper if you want) Serve on top of the spaghetti. 

11. Add grated parmesan cheese if desired. 

ENJOY