Russian Boiled Dough Dumplings and Fresh Cherry Filling – Zavarnie Vareniki s Chereshney

This is not choux pastry, but in this recipe flour mixed with boiled water to make vareniki dough. I made this in July with fresh summer cherries and froze them. Now it is fast and tasty breakfast/lunch for days, when you are really not in mood to cook.

Russian Boiled Dough Dumplings and Fresh Cherry Filling – Zavarnie Vareniki s Chereshney

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Happy Thanksgiving!

Turducken Roll with Cranberries and Spinach

I heard so mush about this meal – chicken in duck in turkey, it was very tempting for me. But my family is small and we don’t need so much meat. I made my easy version – Turducken Roll with turkey breast, stuffed with duck breast, stuffed with chicken breast, stuffed with spinach and cranberries. Not without troubles – I lost my twine and used only three silicon bands, so my roll tried to unroll. It was not easy to roll it at all with all stuffing. And maybe I a little over baked it… But it still was a great adventure.

Turducken Roll with Cranberries and Spinach

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Ukrainian Millet and Potato Soup – Kulesh

Soup or porridge meal name came from Hungarian word köles – millet. There are two essential ingredients – millet and salted pork (salo). Potato came later but added texture and hearty. Other name is Field Porridge, as in prepared on campfire.

Salo (salted pork fat) is very important part of Ukrainian cuisine. Yes, it is very rich in calories, but, like bacon, makes all meals tastes better! Black bread with piece of salted pork fat is best for vodka. Also absolutely delicious thing – chopped or minced in a meat grinder salted pork fat and lot of chopped garlic. I store it in small jar in freezer and use in very small amounts for authentic taste of my Ukrainian meals. Like borscht or kulesh.

And about millet – in Russia we use many groats but not in many ways, mostly like boiled in water or milk with some butter and sweet or savory addition on top. Most popular way to cook millet is bake it in pot with chopped pumpkin. Use as colorful grouts as you can find, the bright yellow millet do not fall apart (mine was pale).

Oh, and there is important thing to know about millet – it contains fat, which eventually oxidize and millet begins to taste bitter. To avoid this, keep the millet in a dark cold place (I use the freezer as well) and be sure to rinse the millet couple times with hot water before cooking.

I used slow-cooker for this meal.

Ukrainian Millet and Potato Soup – Kulesh

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Three Beans Chili with Sweet Potato (Vegetarian)

I use slow-cooker on Sundays – our day for field trips or hiking. It’s also day-before-shopping so I used pantry to make my meal.  Recipe adapted from Real Simple, chili is very tasty, hot and hearty. Great for cold weather days.

Three Beans Chili with Sweet Potato (Vegetarian)

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