Everything But the Kitchen Sink Slow-Cooker Casserole

Sometimes you just gotta do what you gotta do. This includes having a variety of veggies on hand, and a little bit of meat, and not wanting the veggies to go bad before you have the chance to use them. That was the case when I was blessed with my Winder Farms delivery the other day, and had so much in the fridge and in the delivery that I got creative. And guess what? It was good, too!

Ingredients
2 medium zucchini, sliced and halved
4 Roma tomatoes, cut into chunks
1/2 red onion, peeled and sliced 
 1 red and 1 green pepper, roughly chopped
3 tomatillos (peeled and cut into small pieces) - optional
1/2 -3/4 c pearl barley
2 breasts boneless  chicken, cut into cubes
2 c boiling water mixed with 2 chicken bouillion cubes (enough to almost cover veggies)
2 tbsp red pepper flakes
1 tbsp celery flakes
1/4 c chopped fresh parsley (or 1 tbsp dried parsley)
1 tsp each salt and pepper
1/4 c light golden sugar
1 tbsp apple cider vinegar

Preparation
Spray slow cooker with 'Pam' cooking spray. Set on high. Place all ingredients in slow cooker, making sure the liquid covers the vegetables and meat. Cook on 'high' for approximately 4 hours, until everything is cooking and vegetables are softening. Cook an additional 2 hours on 'low' or 'medium', until fully cooked. Keep on 'warm' until ready to serve. May be served with rice, pasta or potatoes. The amount of pearl barley you use will determine the thickness or density of the casserole.

Shepherd's (Sheppard's) Pie

I always had a romantic vision of this dish: probably after watching "Heidi" when I was young. I envisioned shepherds sitting it their little huts eating this dish after a long, hard stint on the hills. Maybe that's not so far-fetched, but lately I have been seeing it written as "Sheppard's Pie," not "Shepherd's Pie." I think I like my lonely shepherd version more :)

Shepherd's Pie

Ingredients:

• 4 oz green beans, chopped in 1 inch pieces
• 2 each yellow corn cobs (cut corn from the cobs) or use 1 can corn
• 4 each Roma tomatoes, diced
• 1 red and 1 yellow pepper, diced
• 1/2 sweet onion, sliced and diced
• 2 cloves garlic, minced
• 1 lb ground beef or chicken (I prefer beef)
• 1 c turkey gravy (the original recipe called for beef gravy)
• 1/4 c water
• 4 oz (1/2 an 8-oz pkg) Neufchatel or soft cream cheese)
• 1 c milk, divided
• 4 -5 medium potatoes, peeled, cubed,boiled and drained
• 1/2 c grated Parmesan cheese

Directions

1. Blanch green beans and cut corn in salted boiling water. Drain and set aside
2. Brown meat with garlic and onion. Pour off the excess fat. Stir in gravy, vegetables and water; simmer for 5 minutes or heated through, stirring occasionally. 
3. Microwave cream cheese and 1/4 c milk in medium microwavable bowl on HIGH for 30 seconds; beat with whisk until blended.
4. Mash potatoes with cream cheese mixture to make a creamy texture (not runny)
5. Spoon meat mixture into bottom of a large, greased casserole (I used "Pam"). Top with mashed potato mixture, spreading to edge of casserole. Sprinkle with Parmesan, swirling it gently into the potato mixture to give it a bit of texture and taste. 
6. Bake at 350 degrees for approximately 30 min. It gives the potatoes a nice golden edge and combines the flavors. 
7. Let sit for 10 minutes before spooning out of the dish. Serve with a green salad or your choice of side dish. It's literally a meal in a casserole.

Note from The Little Cook: The original recipe called for potato flakes. I prefer the 'real deal' to commercial. It also had the potatoes spooned on top of the meat combination to look like little ghosts, with pea eyes. Cute, but with just the 2 of us, we prefer it as a casserole. I have discovered that Neufchatel is much creamier for dishes such as this and tastes every bit as good with half the calories. I actually enjoyed cutting the corn from the cob, but some folks prefer canned or frozen corn. Whatever suits you best, or even better, whatever you have in the house to save you a bit of cash! Also, I think beef gravy would be very strong. I deliberately used turkey gravy (commercial) and we preferred the taste.

Totally Tasty Brunch Patties

Totally Tasty Brunch Patties

Tasty, totally yummy deliciousness

Getting creative in the kitchen can sometimes yield some pretty yummy treats. And then again, sometimes not. These were on the totally tasty side of things. With sausage, mashed potatoes, squash, peppers and onions, not to mention grated cheese and seasoned bread crumbs, you get the full blend of everything lovely for breakfast, brunch or a light lunch or dinner. For breakfast, these patties are delicious with sliced apples, pear and peaches, or even a fruit compote. For lunch or dinner, a side of spinach or green salad (or even a nice tart coleslaw or Waldorf salad) would be ideal. Like Mike said, "It's everything in a patty." Yes, indeed.

Ingredients

• 4 medium to small potatoes, cubed, boiled in lightly salted water until tender
• 2 medium butternut squash: halved, seeded and baked in 350 degree oven for half an hour (until tender).
• 1/2 small sweet or white onion (about 1/2 c) - finely chopped
• 1 large yellow pepper, seeded and chopped into small pieces
• 1/4 c light golden (or brown) sugar
• 2 c fine Italian seasoned bread crumbs
• 2-3 mild Italian sausages
• 1/2 c grated mixed cheese (I used Mexican cheese blend)
• 1/4 c evaporated milk mixed with 1/4 c water
• 1 large egg
• 2 tbsp butter or margarine
• 1 tbsp canola oil + 1/2 c canola oil
• 3 cloves of garlic, finely chopped
• 1 tbsp parsley
• 1 tsp thyme
• 1/2 tsp ginger
• 1/2 tsp salt
• 1/4 tsp pepper (or red pepper flakes)
• 2 tbsp apple cider vinegar

Method

Shaped patties just begging to be cooked!

1. Prepare potatoes and squash as directed. 
2. While they are cooking, remove sausage meat from casings and break into small pieces, placing in cold frying pan sprayed with cooking spray, along with 1 tbsp canola oil, chopped onion, chopped yellow pepper, sugar, garlic, parsley, thyme and ginger. Cook until no pink remains in the sausage, and the onions are cooked through and translucent (about 10 minutes). Add apple cider vinegar, stir thoroughly and simmer for an additional 2-3 minutes. Drain and let stand.
3. Let squash cool for 10 minutes before scooping out the flesh and chopping into cubes. Mash together with mashed potatoes, salt, pepper, meat mixture, margarine/butter, egg, evaporated milk and water, and grated cheese
4. Stir in 1 c finely crushed Italian seasoned bread crumbs.
5. Let cool in fridge for approximately half an hour. This makes it easier to handle
6. Spread remaining bread crumbs on a sheet of waxed paper. Remove mixture from fridge and shape into 8 patties. 
7. Place approximately 1/2 c canola oil  in a medium frying pan which has been sprayed with Pam or an alternate cooking spray. It should just cover the bottom. Heat on medium high. 
8. Dredge each pattie in the bread crumbs, patting gently before flipping to the other side, and place carefully in frying pan. Cook on high for approximately 1-2 minutes on the first side and 1 minute on the second, until the pattie is golden and sizzling. Press pattie gently as it cooks so it holds together. You should be able to cook 4 at a time in a medium frying pan.
9. Place patties on absorbent paper (paper towel) or preferably parchment paper (so no sticking) for oil to drain. You want the flavor, not the grease!
10. Voila! Let patties drain for a couple of minutes before serving. Warning: It smells so delicious it's difficult to keep your fingers off them before they cool slightly!

Especially decadent with Crescent Danishes with homemade apple filling - recipe in next blog entry. The total brunch experience.

Baked Ziti

The Little Cook's Baked Ziti

I have found dozens of recipes for baked ziti, but for some reason I keep trying new ones. As you can tell by the photo, this latest one turned out pretty dang good! So here is The Little Cook's latest variation on the theme of Baked Ziti.

Ingredients

• 1 lb of your favorite type of pasta, precooked as to package directions
• 1 tub of ricotta cheese
• 1 large (20 oz?) jar of your favorite spaghetti or marinara sauce - I used home-made
• 1c water
• 1/4 c fresh parsley, chopped
• 1 tsp salt
• 1/2 pkg (about 6 - 8 oz) shredded mozzarella cheese
• 1/2 pkg (about 6 - 8 oz) shredded sharp cheddar cheese
• 1 small jar/can of black olives, cut in half

Preparation

1. Preheat oven to 350 degrees.
2. Spray a 9x13 inch lasagna or cake pan with cooking spray. Set aside.
3. Place cooked pasta in a large mixing bowl. Add ricotta cheese, 3/4 of the jar of spaghetti/marinara sauce and water. Mix in parsley and salt (about 1 tsp). Fold mixture until blended.
4. Cover the bottom of the baking pan with the remainder of sauce. Spoon pasta mixture on top, evenly spreading with a spatula. Sprinkle cheeses evenly on top to cover. Sprinkle olives over the cheese.
5. Bake for approximately 40 minutes, or until the cheese is melted and the top is slightly golden in color.
6. Let set for about 10 minutes, for the pasta to settle, before enjoying. Serve with a green salad, additional olives and some good fresh bread. Mangia!

Nana's Meat Pie

Nana's Meat Pie

This is a recipe that I have made for at least 30 years. It's an adaptation of a Mennonite recipe which my mom made as a staple in our household while I was growing up. Paired with a good white sauce (recipe to follow), you can't beat it for taste, plus it's a great introduction to sauerkraut and all its health benefits! You can use a commercial pie crust (boxed or frozen) or make your own. I've given directions to making a simple, no-fail crust that holds together quite well while still being flakey and tasty.

INGREDIENTS

Pie Filling

• 1 lb ground beef
• 1/2 medium onion, chopped
• 2 tbsp vegetable/canola oil
• 2 c sauerkraut
• 1/2 c water
• salt and pepper to taste

Pie Crust

• 2 c all-purpose flour
• 1 c shortening
• 1 tsp salt
• ice water (approx 2-3  tbsp) - enough to make pastry dough stick together

White Sauce

• 2 tbsp flour (approx.)
• half stick butter or margarine
• 1 1/2 - 2 c milk (for calorie's sake, I use non-fat)
• pinch of salt and pepper

PREPARATION

Pie Filling

Heat oil in a large heavy saucepan. Break up ground beef and place in saucepan with onion. Stir and cook til onions are translucent and ground beef is no longer pink inside. Add sauerkraut, water, salt and pepper and cook for approximately half an hour, until ingredients are combined and soft (this is when I like to sneak some to eat - shh).

Pie Crust

Place flour in a medium bowl and chop in shortening using a pastry blender or 2 knives. Add salt. Add water, one tbsp at a time until mixture forms a ball and holds together. Spread 2 tbsp flour on a work surface (covered with waxed paper). Gently roll and knead the pastry until it's smooth. Divide into 2 balls and roll each out into a circle. Place one on bottom of pie pan, put filling inside; cover with the other circle. Crimp sides of crust to hold together. Prick pie top with a fork. Bake pie at 400 degrees for 10 minutes, then reduce to 350 degrees for approximately 30-35 minutes, or until the crust is light golden in color and the filling is bubbly. Cover edges with foil if crust gets too dark.

White Sauce

Melt butter or margarine in a heavy non-stick medium saucepan on medium-high heat. Add flour, salt and pepper. Cook and stir constantly for approximately 1 minute, or until a thick roux (base) is made. It will look dry. DO NOT SCORCH. Add milk, 1/4 c at a time, Cook and stir between additions to keep sauce creamy. Add enough milk to give the consistency you prefer. We likes our thick and velvety. 

Voila! Nana's Meat Pie!

Oven-Roasted BBQ Chicken & Potatoes

Oven-Roasted BBQ Chicken & Roasted Potatoes go together like...peanut butter and jelly!  I made this dish for Mike for Father's Day and he loved it. This is a dish that is easy to prepare, medium in calorie count and totally delicious. The chicken was tender because of the broth, and the potatoes were perfectly crispy. Best yet, it all cooks at the same time and takes less than an hour from prep to finish! The aluminium foil makes chicken pan clean-up faster and using cooking spray saves your baking pans. This made enough for a couple of meals for each of us.

Easy, tasty and delicious

Oven-Roasted BBQ Chicken


Ingredients:

4 boneless, skinless chicken breasts
Honey BBQ Sauce
2 tbsp honey
sea salt
1/2 c boiling water
1 chicken bouillion cube

Preheat oven to 400 degrees. Line a 9x13 pan with aluminium foil and spray with cooking spray. Wash chicken breasts and dry with paper towel and place in pan. Mix BBQ sauce with honey (makes it a bit thicker) and spread on the chicken. Lightly grate sea salt over the chicken pieces. Mix bouillion cube with boiling water until dissolved and pour into the pan (not over the chicken). Bake for approximately 3/4 hour until chicken is no longer pink inside.

Oven-Roasted Potatoes


Ingredients:

6 Russet Potatoes, peeled and cubed
4 tbsp canola or vegetable oil
Parsley (approx 1 tbsp)
sea salt
1 tsp of dried dill, sprinkling of onion salt and garlic salt

Spray the bottom of a 9x9 pan with cooking spray. Placed cubed potatoes evenly over the bottom. Spread with oil and sprinkle with parsley, a light grating of sea salt, dried dill, onion salt and garlic salt. Place in the oven with the chicken (as above) and cook until chicken is done and potatoes have lightly crisped and browned. Mix occasionally to evenly brown the potatoes.

Note: I love McCormick's sea salt grater. It lets you control the amount of sea salt you use, reducing the sodium. It's sold at most grocery stores in the spice section.

Easter Brunch: Two-Potato Frittata

Ever since my Weight Watcher days, Frittata has been one of my favorites. Here's one that combines 2 different types of potatoes and looks and tastes delicious for a quick'n'easy Easter Brunch.


Two Potato Frittata

Ingredients

• 2 small sweet potatoes, scrubbed and thinly sliced or chopped
• 1 medium Yukon gold potato, chopped
• 1 small red onion, cut in thin wedges, sliced thinly or chopped
• 2 tbsp olive oil
• 8 eggs
• 1/2 - 5.2 pkg semi-soft cheese with garlic and roasted pepper (or your choice)
• Fresh or dried oregano (optional)

Directions

1. Preheat oven to 450 degrees F. In a 13x9x2 inch pan, combine potatoes and onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15-25 minutes (depending upon potatoes used).
2. Meanwhile, in a medium bowl, whisk eggs, cheese and a pinch of salt until combined. Reduce oven to 400 degrees F. Pour egg mixture over vegetables; return to oven. Bake approximately 7 to 9 minutes, until the eggs are set.
3. Invert frittata onto a large cutting board and cut into wedges. Flip wedges top-side-up and place on plates. Tops with oregano if desired. Serves approx. 4 people.

Note: I used a combination of grated cheddar and parmesan for our frittata, and some cut up black olives. I also added a bit of garlic and parsley for flavor and color. Very tasty.

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MEXICO: Enfrijoladas

All I can say again is "yum." Experiment with the cheeses you use, experiment with different meats and veggies. However you choose to serve it, this dish is delicious!

Enfrijoladas

Ingredients

·         1 1/4 Pounds Ground Beef Or Pork

·         3 Medium Onion — chopped and divided

·         2 Tablespoons Cilantro — finely chopped

·         2 Medium Jalapeno — roasted and chopped

·         Salt And Pepper — to taste

·         8 Corn Tortillas

·         Oil — for frying

·         3 Cups Refried Beans

·         12 Ounces Sharp Cheddar Cheese — grated (or Mexican cheese blend)

·         2/3 Cup Sour Cream

·         Salsa — to taste

·         Lettuce

Directions

1.     Brown meat and 2 onions. Drain grease.

2.     Add cilantro, jalapenos, salt and pepper. Set aside.

3.     Heat tortillas in a bit of oil to soften.

4.     Roll tortillas around meat mixture and place in bottom of casserole. Top with an even layer of beans. Then cover with cheese.

5.     Bake at 400 degrees until cheese is melted and ingredients are heated through. Serve topped with sour cream, remaining onion, lettuce and salsa.

Note: Vegetarian variation would be to omit meat and dip each tortilla in mild red chili sauce, roll around a bit of chopped onion, cilantro and jalapenos and follow directions as above.

Serves 4

Bangers and Mash with onion gravy

Living up on the Prairies in Canada was an ethnic treat. One set of neighbors may be Sicilian, with their wonderful dishes, while across the street you probably had a Russian, Polish, Eastern European or British family. Growing up experiencing a wide variety of gastronomical experiences really tends to open up your eyes (and your taste buds) in the most wonderful way. Here is a great recipe for the British treat, "Bangers and Mash" which is one of the best-known foods where I grew up. Bangers? The sound of un-pricked sausages exploding! Mash? Mashed potatoes, of course! Note: the gravy will be thin but absolutely delicious! Also, finely chopped green onions may be boiled and mashed with the potatoes for a bit of color.


Bangers and Mash

Ingredients

• 4 links quality pork sausage or bratwurst
• 2 pounds potatoes, peeled and cubed
• 1/4 cup butter
• 2 tablespoons milk (optional)
• 1 teaspoon dry mustard powder
• salt and ground black pepper to taste

Traditional Onion Gravy

• 1 tablespoon butter
• 2 large onions, chopped
• 6 cups beef broth
• 2 cups red wine (most of the alcoholic content burns off while boiling)

Directions

1. Preheat oven to 200 degrees F (95 degrees C).
2. Cook the sausage links in a skillet over medium-low heat until browned on all sides, about 5 minutes per side; transfer to an oven-safe dish and move to the preheated oven to keep warm.
3. Place potatoes into a saucepan over medium heat, cover with water, and boil gently until potatoes are tender, 10 to 15 minutes. Drain and allow to steam dry for a minute or two. Mix in 1/4 cup of butter, milk, dry mustard, salt, and black pepper; mash until fluffy and smooth. Set aside.

Gravy

Melt 1 tbsp butter in a skillet over medium-high heat; cook the onions until translucent and just starting to brown (for flavor), about 8 minutes. Pour in the beef broth and red wine; boil the mixture down to half its volume, about 10 minutes. Season with salt and black pepper. 

To serve: Place a sausage on a serving plate with about 1/2 cup of mashed potatoes. Pour the onion gravy over both. 

Bubble 'n Squeak

Why "bubble 'n squeak," you ask? This traditional British dish features cabbage, ham and/or bacon and potatoes, and the cabbage squeaks as it bubbles! It's also the perfect way to use up a cabbage, left-over potatoes and ham! Simply delicious! 


Bubble 'n Squeak

Ingredients

• 1/2 medium head cabbage, sliced
• 3 slices bacon, diced
• 1 onion, thinly sliced
• 1 cup cubed cooked ham
• 1 tablespoon butter
• 3 cups potatoes - baked, cooled and thinly sliced
• 1/2 teaspoon paprika
• salt and pepper to taste

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• Directions

1. In a medium saucepan, cook cabbage in a small amount of water for about 5 minutes, or until tender. Drain, and set aside.
2. In a well-seasoned cast iron skillet, cook bacon and onion until onion is soft and bacon is cooked. Add ham, and cook until heated through. Add butter, then mix in the cooked cabbage and potatoes. Season with paprika, salt, and pepper. Cook until browned on bottom, turn, and brown again.

Colcannon - an Irish dish

On the Prairies, cabbage, root vegetables and mashed potatoes were staples. That's because that was what was commonly grown on the farms, and in lean times, that was the food that available. The same is true in Atlantic Canada, where dishes such as "bubble and squeak" or "hash" varieties with potatoes mashed with yams or carrots (a traditional orange colored dish) are reminiscent of British roots, especially when combined into tasty, economical dishes. The Irish are no strangers to famine, and they also have traditional dishes combining those foods most readily available. Colcannon, a combination of onions (leeks or scallions), cabbage and potatoes, is a well-known and very tasty Irish concoction. In the country kitchen, the onions would probably have been sauteed and put in a large pot together with the cabbage and potatoes to cook to a soft stage, then seasoned to taste and mashed with milk or cream and butter. The following recipe is a little more sophisticated and includes ham (optional) but still has the trademark Irish green color.

Colcannon

Ingredients

• 3 pounds potatoes, scrubbed
• 2 sticks butter
• 1 1/4 cups hot milk
• Freshly ground black pepper
• 1 head cabbage, cored and finely shredded
• 1 (1-pound) piece ham or Irish bacon, cooked the day before (optional)
• 4 scallions, finely chopped
• Chopped parsley leaves, for garnish

Directions

1. Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter, cut into pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. 
2. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. 
3. Put the ham (optional) in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Bacon may be used instead, if desired, or the dish can be prepared without any meat.
4. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. 
5. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

Slow-Cooker Turkey with Cranberry Sauce

Ah, turkey dinner. One of the most nostalgic comfort foods around. Here is a slow-cooker version that won't disappoint! Simply serve with cranberry sauce, stuffing and whipped potatoes. For color, broccoli, carrots or mixed vegetables would go well with this, too. Originally found in a Taste of Home cookbook and adapted from their recipe. This is a large recipe, and may be halved if desired for a family dinner with left-overs for sandwiches.

Slow-Cooker Turkey With Cranberry Sauce

Ingredients

• 2 boneless skinless turkey breast halves (about 4 lbs each)
• 1 can (14 oz) jellied or whole berry cranberry sauce
• optional: 1 Fuji apple, peeled, cored and finely chopped, and/or 1/2 c chopped walnuts or pecans
• 1/2 c plus 2 tbsp water, divided (note: you may opt to use half orange juice and half water, which tastes even more delicious)
• 1 envelope onion soup mix
• 2 tbsp cornstarch

Directions

• Cut each turkey breast in half; place in a large 5-qt slow cooker. In a bowl, combine the cranberry sauce (and apple/nuts, if desired), 1/2 c water/juice and soup mix; mix well. Pour over the turkey.
• Cover and cook for 4-6 hours or until the turkey is no longer pink and a meat thermometer reads 170 degrees.
• Remove turkey, keep warm.
• Transfer the cranberry mixture to a small saucepan. Bring to boil while mixing the cornstarch and remaining water/juice until smooth. Add cornstarch mixture to the cranberry mixture and simmer and stir for 2 minutes, until thickened. 
• Serve turkey, warm with cranberry sauce and sides of whipped potatoes, broccoli or carrots and Stove Top Stuffing, if desired.

Yield: Serves 18-24.

Stuffed Sweet Peppers for the Slow-Cooker

I love slow-cooker meals. There's something comforting in knowing that a meal is cooking with a minimum of fuss and bother, for you to enjoy when it's ready to eat. It's almost like having someone else cook a meal for you. Here is one of my favorites, originally found in a Taste of Home cookbook:

Stuffed Sweet Peppers

Ingredients

• 6 medium sweet peppers - 2 red, 2 green, 2 yellow
• 1 jar of spaghetti sauce (approx. 14 to 16 oz) divided
• 1 lb bulk uncooked Italian sausage - turkey or other
• 1 c uncooked instant rice
• 1/2 c crumbled feta or blue cheese, or shredded mozzarella or cheddar if preferred
• 1/2 c chopped onions
• 1/2 c chopped tomato (preferably Romas)
• 1/4 c parsley (fresh, minced) or 2 tbsp dried
• 2 tbsp ripe olives
• 3/4 tsp garlic powder
• 3/4 tsp salt
• 3/4 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes

Preparation

1. Cut tops off peppers. Chop tops and set aside.
2. Discard stems and seeds and set pepper cups aside
3. Reserve approx 3/4 - 1 c spaghetti sauce. Pour remaining sauce into a slow cooker
4. Combine sausage, rice, cheese, onion, tomato, parsley, olives, garlic powder, salt, Italian seasoning, red pepper flakes and reserved chopped peppers and spaghetti sauce
5. Spoon mixture into pepper cups; place in slow cooker.
6. Cover and cook on LOW for 4-5 hours, until peppers are tender and meat is cooked.

Yield: 6 servings.

Blini: Russian Festival Pancakes or Crepes

This is a traditional holiday dish for Russian families and those of Russian heritage. It is not unlike a crepe, and any number of fillings can be used. As they say, it's all in the wrist action when you pour these into the pan and tilt and rotate to get them even in consistency. You get better with practice, believe me!

Blini

Ingredients

·          4 1/4 cups milk

·          5 eggs

·          1/3 teaspoon salt

·          2 tablespoons white sugar

·          1/2 teaspoon baking soda

·          1/8 teaspoon citric acid powder(or the juice of a lemon or half an orange)

·          4 cups all-purpose flour

·          3 tablespoons vegetable oil

·          1 cup boiling water

·          2/3 cup butter, divided

Directions

1.                       Beat together the milk and the eggs. Stir in the salt and the sugar and mix well. Add the baking soda and citric acid.

2.                       Blend in the flour. Add the vegetable oil and pour in the boiling water, stirring constantly. The batter should be very thin, almost watery. Set the bowl aside and let it rest for 20 minutes.

3.                       Melt a tablespoon of butter in a small frying pan over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan so the batter makes a circle and coats the bottom. The blini should be very thin.

4.                       Return the pan to the heat. Cook the blini for 90 seconds. Carefully lift up an edge of the blini to see if it's fully cooked: the edges will be golden and it should have brown spots on the surface. Flip the blini over and cook the other side for 1 minute.

5.                       Transfer the blini to a plate lined with a clean kitchen towel. Continue cooking the blini, adding an additional tablespoon of butter to the pan after each 4 blini. Stack them on top of each other and cover with the kitchen towel to keep warm.

6.                       Spread your favorite filling in the center of the blini, and fold three times to make a triangle shape. You can also fold up all 4 sides, like a small burrito.

 Cook's Note

Rub the pan with butter or lard after frying every 4 blini. Don't worry if the first few don't turn out right; you'll get the hang of it. The thinner the blini, the more attractive.

- Suggested fillings: cooked ground meat, mashed potatoes with onion, berries & sour cream or powdered sugar, or chocolate sauce to dip in or drizzled over the top. Good with cottage cheese and sour cream, too!