Something fun and yummy for kids to do.

http://familyfun.go.com/thanksgiving/thanksgiving-kids-table-fun/thanksgiving-kids-table-recipes/marshmallow-pilgrim-hats-682463/

Cake mixed with chocolate cream and walnuts,then shaped in to potatoes and rolled in cocoa. Best served with tea or coffee.

There’s two cake batters you can use.both of them are great.

For Cake #1:
6 eggs
1 cup sugar
1 cup flour

Direction for Cake #1:
Heat oven to 350 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well. Pour the batter into 9” round baking pan and bake for about 20 minutes. Let the cake cool.

Cake #2

3 eggs
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour

Directions for cake #2:

Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40 minutes depending on your oven. Let cool completely.

Chocolate cream Ingredients:

1 can condensed milk
2 ½ sticks butter (at room temperature)
3-4 tablespoons cognac or brandy
2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
1 cup finely chopped walnuts

Directions:

Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stirring For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.

Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.

[amd-zlrecipe-recipe:58]

There’s two ways that I marinade duck.Almost all the ingredients stay the same except couple of them. Instead of using Olive oil ,orange juice and zest I substitute with mayonnaise. Its great either way.

1 duck
2 tablespoon fresh finely chopped sage
8-10 cloves garlic crushed
1 orange squeezed*
zest from ½ orange*
3 tablespoons olive oil*
2 ½ tablespoons salt ( I used sea salt)
1 tablespoon black pepper
* substitute 2 tablespoons mayonnaise, and little less salt since mayo is salted.

Combine all the ingredients and rub all over the duck including inside.
Marinade for 8 hours or overnight
Heat oven to 400 degrees

Stuffing:

Cook 2 cups of white rice but not all the way.
Peel and shred 1 carrot.

Mix rice and carrot with salt &pepper.
You can also add sauteed mushrooms to the rice.
Stuff the duck with rice mixture.

Place duck in deep baking ban,add some water to the bottom of the pan.cover with foil. Bake for about 2 ½ hours. Remove foil and let it brown a little.

These are my favorite  type of crepes from childhood.They are so delicious and addicting. Crepes with meat filling are perfect  for breakfast and make ahead meals.I like to make them with cooked beef,but you can use chicken,turkey or pork. Meat is cooked and grinded,then sautéed until slightly browned with lots of onions.Then the crepes are gently fried in little butter on both sides to make it crunchy.

Ingredients for crepes:

2 cups flour
3 eggs
1 teaspoon sugar
2 pinches of salt
2 tablespoons oil
2 2/3 cup milk

Filling:

1 lb of beef ( I used tri-tip)
1 big onion plus one small for the stock
5 tablespoons butter
salt and pepper
beef stock (from the cooked meat)
2-3 bay leaves
about 8 cups water

2 hard boiled eggs diced (optional)

Directions:

Stock:

In a pot bring water to boil. Add meat, bay leaves, onion,salt and pepper. Cook with closed lid on low heat until meat is soft and tender.

Crepes:
In a bowl whisk together eggs,milk,salt,sugar,and oil. Gently add sifted flour .Whisk until no lumps are visible.
On medium heat, heat a nonstick skillet and brush little bit of butter or oil.Pour some batter in the skillet and swirl the pan around with your hands.Flip the crepes using a spatula and let the other side get golden a little.Same method as for pancakes just the batter is thinner and spreads all over the frying pan.

Filling directions:

Grind the meat from the stock using meat grinder.
Add butter and onions to a saute pan. Cook the onions on med-high until soft. Add the meat,salt and lots of fresh ground pepper. Add 1 cup of beef stock.Cook until meat is slightly browned stiring occasionally.Add eggs if desired.

Place about 1-2 tablespoons of the filling on the bottom edge of the crepe. Fold it into an envelope. Repeat with the rest of the crepes.

Heat a small frying pan on low heat .Melt about 2-3 tablespoons butter. Place the folded crepe and fry on low heat until golden in color.
Serve with  plain sour cream or sour cream dressing ( recipe below)
Mix together 3 tablespoons sour cream,1-2 garlic crushed,2 tablespoons finely chopped baby dill, pinch of salt and pepper.

This cake is moist and not too sweet.The base of the cream is sour cream,which makes it different from most of the cakes.It’s called «curly boy cake» but my kids call it «the mountain cake».This recipe was given to me by my sister-in-law years ago,we still love it.

Heat oven to 350 degrees
Grease 9.25 x 13.25 glass baking pan

Ingredients for one cake:

Note: you will need to bake two cakes,add 2 tbsp. of cocoa to the second cake.
3 eggs
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour
(2 tablespoons cocoa for other cake)

Ingredients for cream:

48oz. Sour cream ,reserve two tbsp. for the glaze. ( I used two 24oz Daisy sour cream containers)
2 cups powdered sugar
¾ cup milk
1 can condensed milk

Chocolate glaze:

2 tablespoons sour cream
3 tablespoons milk
2/3 cup sugar
2 tablespoons dutch cocoa
3 tablespoons butter

Directions for cake:

Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40minutes depending on your oven. Repeat the steps for next cake and just add the cocoa.Let cakes completely cool down.

Directions for cream:

Beat together sour cream and sugar. Add milk and beat for about 5 minutes on medium-high speed.

Directions for Chocolate glaze:

Combine sour cream,milk ,sugar, and cocoa in a small sauce pan. Heat it up on medium- low heat. When starts to boil add the butter.cook for few minutes until thickens.

Assembling the cake:

Slice the white cake in half. Spread condensed milk on the cake. Spread the cream.place the other half on top creamed side. Spread the cream on top and sides of the cake.

Cut the chocolate cake into 1 1/2 inch squares. Throw in about 7 squares at a time in to the bowl with cream , mix it with spatula or spoon to make sure its completely covered with cream. Arrange the squares on top of the white cake. Using a spoon add the chocolate glaze all over the cake.( I didn’t use all the glaze). Place it in the fridge for at least 12 hours.

This is a copycat recipe of P.F. Changs Mongolian beef that tastes as good if not better. It’s a super easy to make Chinese beef dish that is served over rice .

(Adapted from epicurios.com)

serves 4

Ingredients:

½ cup vegetable oil
1 pound flank steak sliced ¼ inch thick slices.( I also used tri-tip,filet mignon)
¼ cup cornstarch
1 large green onions cut in to 2 inch slices

Sauce:
2 teaspoon vegetable oil
½ teaspoon minced ginger ( I strain it, and use the juice)
1 tablespoon chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
Crushed red pepper flakes (optional)

Directions:
Make the sauce by heating oil in medium sauce pan over med-low heat.Add ginger and garlic to the pan and quickly add the soy sauce and water. Before the garlic scorches Add sugar and raise up the heat to medium and boil the sauce for 3 minutes.Add red pepper flakes (optional).remove from heat.

Slice the meat against the grain into ¼ inch slices. Tilt the blade of your knife at about 45 degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let beef sit for about 10 min.

Heat up the oil in a wok or skillet.Add the beef to oil and saute for about 2-4 minutes or when it begins to darken.stir the meat around so that it cooks evenly.
Add the sauce and cook for another minute. add green onions and crushed red pepper(optional).
Serve over cooked rice

I love Fall season! there is something nice in every season, but Fall and Winter really put you in a baking mood.While shopping at the grocery store with my son, there was something round and orange that caught his eye. Yes, it’s the pumpkin! So, he asked me if I can make one of his favorite pies? why not….?
I got the Pumpkin pie and pie crust recipe from browneyedbaker.com (one of my favorite sites) I used less of ginger.
http://www.browneyedbaker.com/2010/11/11/pumpkin-pie-recipe/
http://www.browneyedbaker.com/2010/11/10/how-to-make-perfect-pie-crust/

Served with whipped cream and caramel sauce.

Caramel Sauce:
(adapted from Kitchen Heals Soul)
2 cups sugar
½ cup water
1 stick butter,cubed
1 cup whipping cream, warm
1/2 teaspoon sea salt (optional)

Pour the sugar into a sauce pan. Add water. Bring to boil on med-high heat.
Continue to boil until turns color to amber. Be careful, keep eye on it, not to do it too dark.
As soon as the the caramel will reach desired color,take pan away from heat and add butter.stir.and gradually add the cream. Whisk until well combined.Let it cool before serving.

12 russet potatoes peeled,cut into about ½ inch slices
4 cups sliced mushrooms
1 onion thickly sliced
8 chicken thighs thickly sliced
4 cups shredded mozzarella cheese
salt and pepper
any seasoning for chicken
2-3 tablespoons mayonnaise
2 tablespoons light Olive oil

Heat oven to 400 degrees
Heat oil in a skillet or saute pan. Add mushrooms. Cook until all liquid is gone.
Season chicken with seasoning (add salt if seasoning has no salt)layer the chicken on the bottom of casserole dish.
In a bowl mix together potatoes, onions,salt,pepper and 2 tablespoons mayo.Transfer to the dish with chicken.
Mix mushrooms with 1 tablespoon of mayo and little bit of salt. Add the layer on top of the potatoes.
Cover with foil and bake for about an 1hr:15 -1hr:30 min. Remove foil.sprinkle cheese on top of the mushrooms and bake uncovered until all cheese is melted and has a light brown color

Beans and legumes are essential in our diet. Giant cabbage meatballs over black lentils are a perfect combo.
These meatballs can be served with rice, mashed potatoes,buckwheat,beans or lentils.

12 meatballs

About 3 lbs ground beef,chicken,or turkey
1/3 head of cabbage minced
½ onion minced
salt
pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Mix all the ingredients together and form into 12 giant meatballs.

1 onion chopped
2 carrots small julienne slices
½ red bell pepper small julienne slices
2 tablespoon oil
1 bay leaf
8 oz tomato sauce
¾ teaspoon black pepper
1 tablespoon salt
dash of cayenne pepper
1/3 cup fresh dill finely chopped
1/3 cup cilantro finely chopped
water

Directions:
Heat oil in a dutch oven on medium heat. Add onions,carrots and bell pepper. Cook until soft and golden brown.Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.Arrange meatballs in single layer on top of the vegetables.Add water so it just covers the top of meatballs. Cover and bring to boil.reduce to low and cook for about 25-30 minutes.Add fresh herbs and gently mix with meatballs. Serve over one of the sides mentioned above.

[amd-zlrecipe-recipe:77]

This drunken cherry cake is one of the first cakes that I made and still make it ,because it’s everybody’s favorite and is often requested for parties. This chocolate cake is very moist and fairly easy to make. The Inside of the cake is taken out and mixed with sweet cream and sour cherries that have been soaked in Kahlua.

Ingredients:
10 eggs
1 ¾ cups sugar
2 tablespoons cocoa
1 teaspoon baking soda mixed with 1 tablespoon vinegar
1 ¾ cups sifted flour

Cream:
2 cans of condensed milk
2 sticks butter softened at room temperature
*1 ½ cups heavy cream
*¾ cup powdered sugar
3 oz dark chocolate
2 cans red tart cherries ( I used Oregon fruit products)

*You can substitute 8 oz cool whip

Directions:

Soak Cherries in Kahlua for at least 2 hours or overnight in the fridge.

Preheat oven to 325 degrees.

On high speed beat eggs and sugar until light and fluffy.Add baking soda with vinegar and cocoa. Mix on medium speed.
Add flour and carefully mix with a spoon.
Transfer the batter to a 10 1/2inch x 3 1/4inch pan.
Bake for about45-55 minutes.
Let it cool completely.

Cream:
Beat butter for couple of minutes and add condensed milk few spoons at a time at first then the remaining.
In a separate bowl, beat heavy whipping cream with powdered sugar.
Add whipped cream to the butter cream and mix well until well combined.

Assembling:
Take out the inside of the cake and transfer it to a mixing bowl.
Spread some cream on inside of the cake. Leave about 3-4 tablspoons of cream and add the rest of the cream to the cake in the bowl. Using a spoon, transfer the cherries to the bowl with cake, and mix everything together until the cream and cake is well combined and no dry pieces of cake is seen.
Fill the inside of a cake with cake,cherry and cream mixture.
Top with with shredded chocolate. Refrigerate for 2 hours or more.

I like meals like this one ,healthy, yummy and without the carbs. Not that I don’t like carbs its just there is too much of them every where.Plus, helps you to be in shape( minus the bacon ,prob.) This salad is full of lemon flavor which is a great combination to slightly sweet and salty salmon fillets.For my salad I used Wild Sockeye salmon, I prefer Atlantic salmon,but finding «wild» one been a problem for me.
6 Salmon fillets:
3 cloves garlic
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley ( dry OK too)
2 leaves fresh basil
¼ cup soy sauce
1 tablespoon honey

Mix all the ingredients in a blender. Marinade for at least 30 minutes.
Grill the fillets.

Lemon salad dressing:
Juice of 1 lemon
Zest of 1 lemon
½ teaspoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon salt
1 teaspoon fresh ground pepper cup olive oil
1/3 cup Olive oil

Mix everything in a blender.

Salad:
5 oz. Green salad like Fresh Herb mix,Spring mix,etz.
15 cherry tomatoes halved
½ red onion thinly sliced
4-5 slices of bacon (cooked any way you like, I grilled it) crumbled
Mix salad with dressing.transfer on to a serving plate and place grilled salmon on top. Enjoy

This is a flavorful vegetarian dish with eggplants,tomatoes,garlic and fresh herbs like parsley and basil.I love homegrown tomatoes.I am not a garden person,I don’t like to plant but I like to eat.So my dad decided to plant some of my favorite vegetables for me(so nice of him).When he asked me what do I want to have in my garden, the first thing that came to my mind even without thinking is TOMATOES! yes,the sweet juicy tomatoes that you will never find in any grocery store.
Having tomatoes and eggplants still in season I decided to make this healthy pasta dish.

Ingredients:

4 tomatoes (blanched and chopped)
2 (I used long and skinny kind)
1/2 onion finely chopped
6 cloves garlic finely chopped
1 tablespoon fresh parsley and basil finely chopped
salt to taste
fresh ground black pepper
2 tablespoons extra virgin olive oil.
3oz tomato paste
freshly grated Parmesan cheese
16 oz your choice of cooked linguine ( I used garlic basil from Trader Joe’s)

Directions:

Using a skillet heat oil on medium heat.Add onions and garlic.Saute for 3-4 minutes.Add the eggplants and cook for about 5 minutes.
Add tomato paste and mix well.Then throw in the tomatoes and fresh herbs.cover and let it simmer on med-low for another 5 minutes.season with salt and pepper.

Place linguine on the serving plate, add the sauce on top and sprinkle with Parmesan cheese.Enjoy!