Pumpkin Pie Oatmeal

This recipe is only enough for one serving, so multiply it as needed for your family size. 

1/4 cup milk
6 Tbsp water
1/4 cup old-fashioned (rolled) oats
Pinch cinnamon
Pinch nutmeg
1/8 cup canned pumpkin puree
1/8 cup sliced almonds
Sweetener of choice, to taste
1/8 cup water
Splash of vanilla

In a small pot, bring milk and water to a boil over medium heat. Add oats, cinnamon and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed, about 7-10 minutes, stirring occasionally. Once the liquid is absorbed, stir in pumpkin, almonds, vanilla, and sweetener (if desired); set aside.

Veggie, Rice & Cheese Supreme

I'm always surprised by how much my family likes this meal. I'm equally surprised by how filling and satisfying it is! Also SUPER fast!

2-1/2 cups water
1 cup brown rice (It's easy to modify this recipe for other types of rice.)
1 tsp oil (I use olive oil.)
1 small zucchini, halved and cut into 1/4-inch slices
1 small yellow squash, halved and cut into 1/4-inch slices
2 cloves garlic, minced
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper
3/4 cup shredded cheese (Monterey Jack is best, but I've used cheddar and mozza, too.)

In a medium saucepan, bring water to a boil. Add rice, lower heat and cover. Simmer until rice is done, about 25 minutes. When the rice has 5 minutes of cooking time remaining, pour olive oil into a nonstick skillet and place over medium heat. Add zucchini, yellow squash and garlic to the pan. Sprinkle with basil, salt and pepper, and saute for about 5 minutes, stirring occasionally. Add cooked rice on top of vegetables, cover with lid, turn heat to low and cook for 5 more minutes. Stir veggies and rice together and top with cheese. Replace lid for about 1 minute until cheese is melted.

This is also a good recipe to use for leftover rice, and it's super quick! Just start by cooking the veggies as directed, then add your leftover rice and continue with the recipe. It probably takes no more than 10 minutes!

Ukrainian Meal

This is my own concoction based on a dish we were served at a dear friend’s home. It is reminiscent of the kind of food my grandma used to make. If you’re not a fan of cabbage or sauerkraut, give this a try anyway, but just double the rice. You might be pleasantly surprised!

3/4 head of cabbage, shredded or one large jar of sauerkraut, drained
1 large onion, chopped
bacon or sausage (you decide how much – it adds the flavor)
1 cup rice, uncooked
2 cups water, or more

Fry cabbage and onion in large pot with bacon or sausage. When onion and cabbage are soft, add rice to pot and cover with the water. Put a lid on the pot and let it simmer until the rice is cooked. You might need to add water as it cooks.

Serve with: Corn and cooked carrots

Balsamic Glazed Black Pepper Salmon

If you happen to fall upon an incredible deal on some fresh salmon, this is the recipe you should use to enjoy it!

1 Tbsp olive oil
4 salmon fillets (about 5 oz. each)
Salt and cracked black pepper, to taste
1/2 cup balsamic vinegar
1 Tbsp honey or maple syrup

Heat oil in a large skillet over medium-high heat. Season both sides of salmon with salt and cracked pepper. Add salmon to skillet and cook 1 to 2 minutes per side, until golden brown.

Meanwhile, in a small bowl, whisk together vinegar and honey or maple syrup. Add vinegar mixture to skillet and simmer until fish is fork-tender and liquid reduces and thickens, about 2 minutes. For a thicker, reduced sauce, simmer for 3 to 5 additional minutes.

Serve with brown rice or rice pilaf.

Breakfast Phyllo Bites

These are finicky to make, and they are not very filling. However, I absolutely love them for myself and they are freezable. So I make a big batch and keep them in my freezer to pull out when I need a quick breakfast for myself. They would also be a fine accompaniment to a hearty smoothie for a family breakfast. This recipe doesn't only makes 16 individual phyllo bites, and 4 is considered to serve one, so if you want to make enough for a large family, you might want to double or triple it.

3 eggs
1 tsp dried oregano
1 tsp olive oil
12 cups spinach, thoroughly chopped
1 clove garlic, minced
1 medium tomato, finely diced
1/4 cup crumbled feta cheese
8 sheets phyllo dough

Preheat oven to 400*F. Heat medium nonstick saute pan over medium-high heat. In a bowl, whisk eggs and oregano. Pour egg mixture into pan, stirring gently until set, about 2 minutes. Place scrambled eggs on a plate to cool.

Wipe saute pan clean, add oil and heat over medium heat. Gradually add spinach and garlic until spinach is wilted (you should be left with about 1 cup cooked spinach). Place spinach mixture in a bowl and set aside to cool, about 5 minutes.

In a medium bowl, gently toss together scrambled eggs, spinach mixture, tomato and feta; set aside.

Working quickly, roll out a sheet of phyllo onto a clean work surface. Mist with cooking spray. Place a second sheet on top and mist again with cooking spray. Cut phyllo lengthwise into 4 strips (each about 3-1/4 inch wide). Place 1/4 cup filling onto one end of one strip. Fold corner over filling to opposite side of strip, making a triangle. Fold triangle up to meet straight side, then across again. Continue folding over triangle until you reach end of phyllo strip. Mist with cooking spray. Repeat this procedure with remaining three strips and 6 phyllo sheets, assembling a total of 16 phyllo bites.

Transfer phyllo bites to baking sheet and bake in preheated oven for 10-11 minutes, until golden brown around edges.

To freeze, place phyllo bites on a sheet pan in a single layer and place in freezer for 20 minutes, until solid. Then gently transfer them to a freezer bag and seal tightly, removing as much air as possible.

Magic Stew

This is definitely my favorite stew recipe. It definitely pays to double it, and it's nice that you don't have to brown the meat first.

2 lbs. stew beef, cubed
2 onions, sliced or diced
2 stalks celery, cut in chunks
6 carrots, cut in chunks
3 potatoes, cubed
2 tsp salt
1/4 tsp pepper
3 tbsp minute tapioca
2 tbsp sugar
3/4 cup tomato juice or V8

Place meat in large casserole or medium roaster.  Arrange vegetables on top of meat.  Combine salt, pepper, tapioca and sugar; sprinkle over vegetables.  Drizzle tomato juice over all.  Cover tightly with foil so no steam escapes.  Bake at 250 F for 5 hours or at 300 F for 4 hours.  Don't peek!  Yield: 4 to 7 servings.

Baked Apple Pastry

This is a surprisingly light and relatively healthy dessert. This recipe only makes one, but it's also a bit finicky, so I double it and only make it for a special occasion when I'm wanting a treat for a tea time with a friend or something.

2 sheets of phyllo dough
Cooking spray
1 apple
1 tsp honey
1/4 tsp cinnamon

Spray phyllo dough with cooking spray and fold in half (totaling 4 layers). Peel, core and slice apple. Place apple in center of phyllo and sprinkle with honey and cinnamon. Fold in sides and roll. Bake at 350*F for 35 minutes.

Tortellini, Spinach and Tomato Soup

My sweet neighbor brought me this soup when she heard I had been struggling with sickness for two months earlier this year. She said this is the soup her family knows will appear the minute someone gets the sniffles or the flu. It has become one of our family's favorites! And the great thing is that it's so very quick and easy to make!

2 Tbsp butter
6-8 cloves garlic
4 cups chicken broth
6 oz. fresh or frozen tortellini
14 oz. canned diced tomatoes, with their juice
10 oz. spinach, washed, stemmed, coarsely chopped
8-10 basil leaves, coarsely chopped
Parmesan, grated

Melt butter in large saucepan over medium-high heat. Add garlic and saute until fragrant, about 2 minutes. Add broth and bring to boil. Add tortellini and cook halfway, about 5 minutes for frozen pasta, less if using fresh. Add tomatoes and juice, reduce heat to simmer and cook just till pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. Serve with grated Parmesan.

Feta Cheese Biscuits

This is another recipe from my Bulgarian friend. I have not yet perfected it, but here's her version with my own notes added at the end.

2 eggs, slightly beaten
1 cup plain yogurt
1/2 tsp baking soda, dissolved in the yogurt
1/4 tsp salt
1/4 tsp sugar
1/3 cup oil
1 cup crumbled Feta cheese
around 1 and 1/2 cup flour or till the mixture is thick enough to stay on one place without running - like a soft and sticky dough
1 slice of butter, 1 cm thick

Mix the ingredients in the order listed. I use a fork for this purpose. When everything is evenly mixed, get a spoon full of dough and put over greased baking sheet. For the size of 1 of my biscuits, I would put 3 spoons in a pile and it would be enough for 8 of them. It's not a problem to prepare them smaller. Just leave some space in between as they tend to grow a bit. In the end, cut the butter in pieces as many as the number of the "piles" and push a piece in the middle of each before placing the sheet in the oven. Bake in 375-400* F oven until golden on the top - around 30 min in my funny oven.

[I think where I went wrong was that I didn’t add enough flour. I probably could have used 2 cups. Also, instead of pushing the butter into the center, next time I will put a dollop of dough on the pan, then put butter on top, then put another dollop of dough on top of the first dollop. Hopefully that will make mine more like my friend’s! ENJOY!]

Bulgarian Potato Salad

This recipe was served to us by a special friend who comes from Bulgaria. It was so delicious! I think it is my favorite potato dish! Here is her version of the recipe:

Potatoes (as many as you like)
Salt
Oil (Sunflower oil is best)
Vinegar (Red wine vinegar is preferable)
Sliced onion
Minced garlic

Peel the potatoes and cut them into medium-sized chunks. Cook them until tender. While they are still warm, toss all the other ingredients in with the potatoes. You can make the dressing separately, if you desire.  Let it sit for about 4-5 minutes. Taste it before serving and adjust ingredients, as needed. Sometimes the potatoes tend to "drink" all the vinegar and oil and you just need to add a bit more at this point. You can also use mayonnaise instead of oil, but you should wait until the potatoes are cool, if you choose this substitution.

Shepherd's Pie

This is my favorite recipe for this old-fashioned comfort food. It's actually a very healthy, nutritious version because it doesn't use condensed soup and it actually includes more veggies that usual. The best part is the GARLIC mashed potatoes!

1-1/2 lbs ground beef (or use leftover roast chopped up into small pieces)
1 cup chopped onions
1/4 cup flour
Salt & pepper, to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz. beef broth
5 oz. water
2 tsp Worcestershire sauce
1 bay leaf
1 cup finely diced carrots
1 cup frozen peas
1 cup frozen corn
any other vegetables of your choice

Garlic Mashed Potatoes:
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled & lightly crushed
3/4 cup buttermilk or 2% milk (buttermilk adds excellent flavor!)
Salt & pepper, to taste
1 egg, lightly beaten

Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water, Worcestershire sauce, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. (Add any other raw veggies at this point.) Stir in peas and corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.

To make Garlic Mashed Potatoes:
Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350*F for 40-45 minutes.

Pasta e Fagoli, Peasant Style

16 oz. pasta of your choice
2-3 Tbsp olive oil
2-3 garlic cloves, minced
8 oz. tomato sauce
8 oz. water
15oz. can beans of your choice (or equivalent of cooked beans)
Salt and pepper, to taste
Parmesan cheese

Put the water on the burner for the pasta, then start the rest of the process while you bring the water to a boil. Saute garlic in olive oil until just starting to turn golden. Add tomato sauce and water. Simmer until the water comes to a boil. When pasta water is boiling, add the pasta and start the timer so you remember to only cook it to all dente. Add the beans to the tomato sauce and season with salt and pepper. Heat through until pasta is done. When pasta is finished cooking, drain it and toss the tomato-bean mixture with the pasta. Add some chopped parsley, if desired. Serve in bowls with Parmesan cheese for passing. Good with hot Italian bread and a green salad.

Whipped Shortbread

My favorite shortbread cookie. Also one of the simplest things you can make for holiday baking!

1 cup butter, softened (Do not use margarine!)
1/2 cup sugar
1-1/2 cups flour
1/4 cup cornstarch

Cream butter and sugar in medium bowl. Beat until light and fluffy. Add flour and cornstarch gradually while beating continuously. Beat until light. Drop by teaspoonfuls onto ungreased cookie sheet. Bake in 375*F oven for 12 to 14 minutes. Makes 2-1/2 dozen.

Option: You can add chopped pieces of candied fruit in the top to add a festive touch.

Oven Apple Pancake

This is one of my kids' favorite breakfasts. It's a great way to use up bruised apples. It's also a good option when you want a special breakfast but don't have enough eggs for everyone!

1/4 cup butter
1/3 cup brown sugar, packed
Light sprinkle of ground cinnamon
2 apples, peeled, cored, and sliced in wedges 1/4-inch thick
3 eggs
1/4 cup milk
1/2 tsp salt
3/4 cup flour

Melt butter in 9-inch pie plate in 425*F oven. Stir brown sugar into melted butter. Sprinkle with cinnamon. Overlap apples in single layer. Cook in oven for 10 minutes. Beat eggs with spoon in bowl. Add milk, salt and flour. Stir to moisten. Don't try to smooth out small lumps. Pour over apples. Return to oven. Bake for 20 to 25 minutes. Cut into wedges. Serves 4-6 people.

Chocolate Zucchini Loaf

Very moist!

6 Tbsp butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 cup grated zucchini, with peel
1-1/2 cups flour
1/4 cup cocoa
1-1/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 cup milk
1/2 cup chopped walnuts

Cream butter and sugar in mixing bowl. Beat in egg. Add vanilla and zucchini. Stir with spoon. Add next 6 ingredients. Stir to moisten. Add milk and walnuts. Stir slowly to mix in. Turn into greased 9x5x3-inch loaf pan. Bake in 350*F oven for about 1 hour. An inserted wooden pick should come out clean. Let stand for 10 minutes. Turn out onto wire rack to cool.