This is a very simple, light, refreshing, and colorful party salad.
I received many compliments from my guests, especially the ladies, at our Super Bowl Party last year.   This vinaigrette also makes a great dish for office parties, barbecues, baby showers, and it is admired by my vegetarian friends.

Ingredients:

• 1 can black eyed peas – drained
• 1 can shoepeg corn – drained
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 Tbs. diced cilantro
• 1/2 cup diced tomatoes
• 1/2 red pepper- diced
• 1/2 green pepper – diced
• 1 stalk celery – diced
• Salt and pepper
• Chives or scallions

Directions:

1. Place all ingredients in a medium size bowl , and mix together.
2. Cover and refrigerate for several hours, or overnight, so the flavors blend well.

This recipe makes 5 cups of  refreshing vinaigrette salad, to complement other party foods on the menu.

Tip.  I prefer to rinse the beans and corn, in a colander under running cold water (for a fresher look), instead of just draining them.

photo credit: WordRidden

One of my husband’s favorite meals is Beef/Veal Goulash, served with garlic butter mashed potatoes.  I love cooking, but I really do not like to spend a lot of my time in the kitchen, so my pressure cooker comes in handy for this recipe, since it takes only 17 minutes to cook this meal.

Ingredients:

• 1 lb. beef for stew
• 1 lb. veal for stew
• 2 Tbs. vegetable oil
• 3 garlic cloves minced
• 2 onions chopped
• 8 allspice corns
• ½ tsp. paprika
• 1 bay leaf
• Salt and pepper
• 2-3 cups water (or enough to extend 2 inches above the top of the meat)

Directions:

1. Heat cooker and add oil.
2. Brown the meat.
3. Season the meat with salt, pepper, and paprika.
4. Add onions and saute until golden.
5. Add garlic and saute for 1 minute.
6. Add allspice corns, bay leaf, and water.
7. Secure lid per manufacturer’s instructions.
8. Bring to pressure.
9. Set your alarm for 15 minutes, from the time the steam begins to escape from the cooker.
10. Remove from heat and let the pressure drop at its own accord.
11. Once the pressure valve has dropped, release any remaining steam by turning the dial on the cooker’s lid.
12. Remove the cover.
13. Remove and discard the bay leaf, and allspice corns.
14. Thicken the goulash with a home made brown gravy, or your favorite flavor of McCormick’s gravy mix.
15. Bring it to boil, and cook for 2 minutes longer.

Beef/Veal Goulash may also be served over pasta, or rice.  Add a bowl of tossed salad, warm garlic bread, and a glass of water, to this dish, and your family will enjoy a nutritious meal, even on a busy week day.

Sometimes I add sauteed mushrooms and ½ cup of sour cream, to this recipe, and turn it into Beef Stroganoff.

photo credit: chelsea(:

If one of your New Year’s Resolutions was to exercise regularly, but it is only a little over three weeks into the New Year, yet you already are saying: “what was I thinking…..”.

You need to take a break from your regular routine, read this post, and have a good laugh, because laughter is the best medicine, burns up calories, and firms up muscles.

A WOMAN’S WEEK AT THE GYM

Dear Diary,

For my birthday this year, my daughter (the dear) purchased a week of personal training at the local health club for me.

Although I am still in great shape since being a high school football cheerleader 43 years ago, I decided it would be a good idea to go ahead and give it a try.

I called the club and made my reservations with a personal trainer named Belinda, who identified herself as a 26-year-old aerobics instructor and model for athletic clothing and swim wear.

My daughter seemed pleased with my enthusiasm to get started! The club encouraged me to keep a diary to chart my progress.
_______________________________
MONDAY:
Started my day at 6:00 a.m.  Tough to get out of bed, but found it was well worth it when I arrived at the health club to find Belinda waiting for me. She is something of a Greek goddess – with blond hair, dancing eyes and a dazzling white smile. Woo Hoo!!

Belinda gave me a tour and showed me the machines. I enjoyed watching the skillful way in which she conducted her aerobics class after my workout today. Very inspiring!

Belinda was encouraging as I did my sit-ups, although my gut was already aching from holding it in the whole time she was around. This is going to be a FANTASTIC week!!
________________________________
TUESDAY:
I drank a whole pot of coffee, but I finally made it out the door. Belinda made me lie on my back and push a heavy iron bar into the air then she put weights on it! My legs were a little wobbly on the treadmill, but I made the full mile. Belinda’s rewarding smile made it all worthwhile. I feel GREAT!! It’s a whole new life for me.
_______________________________
WEDNESDAY:
The only way I can brush my teeth is by laying the toothbrush on the counter and moving my mouth back and forth over it. I believe I have a hernia in both pectorals. Driving was OK as long as I didn’t try to steer or stop. I parked on top of a GEO in the club parking lot.

Belinda was impatient with me, insisting that my screams bothered other club members. Her voice is a little too perky for that early in the morning and when she scolds, she gets this nasally whine that is VERY annoying.

My chest hurt when I got on the treadmill, so Belinda put me on the stair monster. Why the hell would anyone invent a machine to simulate an activity rendered obsolete by elevators? Belinda told me it would help me get in shape and enjoy life. She said some other stuff too.
_______________________________
THURSDAY:
Belinda was waiting for me with her vampire-like teeth exposed as her thin, cruel lips were pulled back in a full snarl. I couldn’t help being a half an hour late – it took me that long to tie my shoes.

Belinda took me to work out with dumbbells. When she was not looking, I ran and hid in the restroom. She sent another skinny “friend” to find me.

Then, as punishment, she put me on the rowing machine — which I sank.
_______________________________
FRIDAY:
I hate that “skinny” Belinda more than any human being has ever hated any other human being in the history of the world.  Skinny, anemic, anorexic little cheerleader. If there was a part of my body I could move without unbearable pain, I would beat her with it.

Belinda wanted me to work on my triceps. I don’t have any triceps! And if you don’t want dents in the floor, don’t hand me the darn barbells or anything that weighs more than a sandwich.

The treadmill flung me off and I landed on a health and nutrition teacher. Why couldn’t it have been someone softer, like the drama coach or the choir director?
________________________________
SATURDAY:
Belinda left a message on my answering machine in her grating, shrilly voice wondering why I did not show up today. Just hearing her voice made me want to smash the machine with my planner; however, I lacked the strength to even use the TV remote and ended up catching eleven straight hours of the Weather Channel.
________________________________
SUNDAY:
I’m having the Church van pick me up for services today so I can go and thank GOD that this week is over. I will also pray that next year my daughter (the little instigator) will choose a gift for me that is fun — like a root canal or a hysterectomy.
I still say if God had wanted me to bend over, he would have sprinkled the floor with diamonds!!!

photo credit: star5112

Even though I was an avid soccer mom for many years, my family enjoys watching football, and I prepare lots of tasty snacks during football season. Pizza and chicken wings are always on the menu, but Buffalo Chicken Wing Dip is a must. It is a delicious, quick, and very easy to make dish, and you never have to worry about storing left overs, since there won’t be any.

Buffalo Chicken Wing Dip

Ingredients:

• 2 chicken breasts (cooked and shredded)
• 1 cup Ranch Dressing
• ½ cup Hot Sauce
• 1 ½ cup Shredded Cheddar Cheese
• 8 oz package of cream cheese (softened)

Directions:

1. Preheat over to 350˚ F.
2. Combine the shredded chicken breast and hot sauce.
3. Add the softened cream cheese, Ranch Dressing, and Cheddar Cheese.
4. Mix all ingredients until blended.
5. Pour into a casserole dish.
6. Bake uncovered for 30 minutes, or until boiling.

Serve warm with carrots, celery, or crackers.

This is also a great dish for office parties. My favorite hot sauce for this recipe, is Frank’s RedHot Original Cayenne Pepper Sauce, and my chosen cracker to use, is Nabisco’s Triscuit Whole Wheat Original Cracker.

This dip freezes well!  I make a double batch, and freeze half of it for a rainy day, for unexpected company. Just reheat it in a microwave, and serve.

For ladies night out, I use Light Ranch Dressing, Fat Free Cream Cheese, and Low Fat Cheddar Cheese.

If you like deviled eggs, you will agree that every cook has his/her own special touch in making them.  The main recipe is basically always the same, but everyone adds something extra to make it their own. This particular recipe was created by me personally, and the men in our family enjoy these Deviled Eggs very much.

Ingredients:

• 8 extra large eggs
• 2 ½ Tbs. Hellmann’s Light Mayonnaise
• 2 tsp. Deli Style Mustard
• 1 ½ Tbs. Claussen Pickles, minced
• 1 ½ tsp. Claussen Pickle juice
• Paprika
• Salt and Pepper to taste

Directions:

1. Put the eggs in a pot of cold water.
2. Bring to boil, and cook for 15 minutes.
3. Drain the water.
4. Crack each egg shells with a spoon, and cover with cold water until eggs cool off (this helps the peel to come off with ease).
5. Peel the eggs, and rinse off (in case there are any remaining shell pieces).
6. Cut eggs in half lengthwise.
7. Scoop out the yolks into a bowl, and lay the hauled out egg white halves on a serving platter.
8. Press the yolks through a sieve, by using a spoon and a sweeping motion.
9. Add the remaining ingredients
10. Mix well
11. Fill a cake decorating bag fitted with your favorite tip, with the yolk mixture.
12. Fill the hauled out egg whites halves.
13. Sprinkle with Paprika (optional)
14. Decorate with Parsley, Celery, or Dill leaves (optional).

Any leftover Deviled Eggs are a wonderful snack the next day, or served for breakfast.

I am an avid tea drinker, and while most people start their morning with a cup of coffee, I begin my day with a fresh cup of hot herbal tea, sweetened with a teaspoon of honey (Orange Blossom Honey is my favorite).
I use a spoon infuser to prepare my cup of tea, and it is a fun and simple process.

Directions to prepare a cup of tea, using a spoon infuser:

1. Fill your spoon infuser with your favorite loose tea leaves, dried fruits and edible flowers, or other suitable tea herbs.
2. Submerge the filled infuser in a cup of very hot water.
3. Cover, and steep it for at least 5 minutes.

I cover my cup during steeping time, to capture the sweet aroma of the tea. I use tea bags to prepare my tea at work, because it is more convenient, but on weekends I usually prepare a whole pot of tea, and enjoy it throughout the day.

Here is a simple way of preparing a whole pot of tea:

1. Fill up you tea kettle with as much water as your tea pot will hold.
2. Bring it to boil.
3. Place the loose tea leaves in your tea pot.
4. Pour the boiling water over the tea leaves.
5. Place the lid on your tea pot.
6. Place a Tea Pot Cozy (if you have one) over the tea pot, to keep it warm.
7. Let it steep for 15 minutes (due to quantity.)
8. Place a tea strainer over your cup, before pouring in your tea, to prevent any loose tea leaves from falling into your cup.

I have a matching Tea Pot Cozy to keep the tea warm while I am enjoying it alone, one cup at a time, or with my family and friends.  It looks very attractive, and you don’t have to worry about reheating the tea all the time, and stepping away from your guests.

I have sampled a myriad of flavors of tea, but there are always more to experiment with.  My favorite flavors of tea are: Ginseng, Ginger, Green leaf, Chamomile, Mint, and fruity flavored teas.

Drinking tea is very relaxing, and healthy for our body.  Tea contains antioxidant compound of polyphenols, fluoride, and flavonoids.  These properties of tea help the body to fight harmful free radicals, reduce plaque, enhance digestion, restrict buildup of cholesterol, and aid in overall blood vessel health and functionality.  It also possesses anti-aging effects.

A friend of mine enjoys her tea so much, that she, and a group of her friends, get together regularly for a tea party.  I think this is a wonderful idea, and such a pleasant way to spend time together with your friends.

The hostess of such a nice gathering may chose one flavor of tea to share with the whole group, or turn it into a tea tasting party.  In which case she will need to provide a nice selection of various teas, equip each guest with an individual spoon infuser, or even provide several different styles of infusers, and have each guest steep their favorite cup of tea.

If you like to host parties, and include cheese spreads as part of your menu, you will definitely want to add the Pesto Sun-Dried Tomato Cheese Spread to your recipe collection.

My daughter shared this recipe with me, and it always is a great hit at our parties.
If you are lucky enough to have any leftover, you may store it in an airtight container for several days, and it tastes great on toasted bagels for breakfast.

Ingredients:

• 3 packages (8 oz) cream cheese, softened (I usually use 1/3 less fat)
• ½ cup grated Parmesan cheese
• 3 cloves garlic, finely chopped (I use my garlic chopper)
• 1 container (7 oz) refrigerated basil pesto
• 1 jar (8 oz) oil-packed sun-dried tomatoes, well drained and minced
• Baguette slices, or crackers

Directions:

1. Mix cream cheese, Parmesan cheese, and garlic in a bowl until well blended.  Divide into thirds.
2. Line a 5 cup mold or loaf pan with plastic wrap or non-stick foil (I think the non-stick foil works best), taking care to smooth it out for the nicest design impression.
3. Spoon 1/3 of the cheese mixture in bottom of mold
4. Smooth top with spatula.
5. Spoon the tomatoes evenly over cheese layer.
6. Spoon the second 1/3 of the cheese mixture over tomato layer
7. Smooth top with spatula.
8. Spoon the pesto evenly over cheese layer.
9. Spoon the remaining cheese mixture over pesto
10. Smooth top with spatula.
11. Cover and refrigerate overnight.

When ready to serve, turn the mold upside down onto a serving platter.  Remove foil or plastic wrap.  Serve with baguette slices, or crackers.

If you like sausage, and kraut, you will love this combination all in one meal.
Kraut takes a while to cook in a regular pot, but with a pressure cooker your meal will be ready in 15 minutes.  My family enjoys this meal served with boiled potatoes, tossed with butter and dill.

Ingredients:

• 4 – 6 short links of Italian Sausage (I prefer the mild flavor)
• 2 lbs. Sauerkraut (Silver Floss Barrel Cured Sauerkraut is my favorite brand)
• 1 large carrot – grated
• 1 onion chopped
• 1 Tbs. vegetable oil
• ¼ tsp. celery seeds
• 1 cup of water
• 2 bay leaves
• Salt and pepper to taste

Directions:

1. Heat the oil in the pressure cooker.
2. Separate sausage links, rinse, and pat dry with paper towel.
3. Brown sausage links in hot oil until golden on both sides.
4. Remove sausage from cooker.
5. Add chopped onions to the cooker, saute 2 minutes, and remove into a large bowl.
6. Place the kraut in a colander, and rinse under running water for a minute (do not rinse out too much of the picking juices).
7. Squeeze out excess water from the kraut.
8. Add to the bowl with sauteed onions,
9. Add shredded carrot, celery seeds, salt and pepper.
10. Mix all to blend well.
11. Place the steamer basket in the pressure cooker.
12. Pour in 1 cup of water.
13. Place the kraut in the basket, and top off with the sausage.
14. Add the bay leaves.
15. Secure the lid per manufacturer’s instructions.
16. Bring it to pressure.
17. Set your alarm at 15 minutes, once the steam begins to escape.
18. Cool off the cooker immediately under a slow stream of running cold water, down one edge of the lid and side of the cooker.
19. Remove the lid per manufacturer’s instructions.

Remove the sausage and set aside.  Discard the bay leaves.  Remove the kraut into a serving dish and mix with the remaining broth in the cooker.  Top with sausage.  Garnish with celery springs.  Serve with boiled potatoes, seasoned with salt, pepper, melted butter and dill.

For a new twist to this recipe, I substitute smoked pork chops, for the Italian sausage.

photo credit: Sklathill

What other comfort food can be more satisfying on a cold winter day, than a nice bowl of hot stew, served with a fresh piece of your favorite bread.   Preparing stew the old fashion way could be time consuming, but it only takes 15 minutes in a pressure cooker.  This stew recipe will easily serve four to six people.

Ingredients:

• 1 ½ lb. beef for stew
• 1 medium onion, chopped
• 2 Tbs. vegetable oil
• 2 bay leaves
• 16 oz. bag of frozen mixed vegetables (carrots, corn, peas, green and Lima beans)
• 1 packet of McCormick brown (onion, or mushroom) gravy mix
• 6 cups of water
• 3 medium size potatoes, peeled and quartered
• Salt and pepper to taste
• Maggie seasoning to taste
• 1 Tbs. chopped parsley (optional)
• 1 Tbs. chopped dill (optional)

Directions:

1. Heat your pressure cooker with  2 Tbs. of vegetable oil.
2. Rinse the stew meat, pat dry with paper towel, and add to the pressure cooker.
3. Brown the meat on all sides, stirring frequently to prevent sticking and burning.
4. Once the juices are almost cooked out, add the chopped onion and sauté 2 minutes.
5. Add the vegetables, potatoes, bay leaves.
6. Salt lightly (account for the additional salt in the gravy mix).
7. Add 6 cups of water, or more, as long as the total content does not exceed ¾ of your cooker’s capacity.
8. Follow the manufacturer’s instructions on securing the lid and positioning the vent.
9. Bring to pressure.
10. Set your timer for15 minutes, as soon as the steam begins to escape from your cooker.
11. Cool the pressure cooker immediately by following the manufacturer’s instructions on releasing the pressure, and removing the lid.
12. Mix the gravy, per package directions, and add to the stew.
13. Add pepper, Maggie Seasoning, and additional salt, if needed.
14. Bring to boil, and cook for 2 minutes.
15. Turn off heat.
16. Remove and discard the bay leaves.
17. Add parsley and dill.

Enjoy this hot, delicious stew, with a fresh piece of bread, and a glass of water, or your favorite wine.

Christmas celebration on December 24-25, and New Year on December 31-January1,(Gregorian calendar), are well known dates to the majority of the population, however, per Julian calendar, Christmas is celebrated on January 6-7, some call it Orthodox Christmas, and the New Year is celebrated on January 13-14. Ukrainian’s call this New Year “Malanka”, the day of St. Melania, or “Generous Eve” (Shchedryi Vechir).

On New Year’s Eve carolers would dress up in various outfits, visit their family and friends, and put on satirical type of skits accompanied by appropriate songs, as well as sing Christmas carols and Shchedrivky (songs of good wishes for the New Year).  New Year’s Eve dinner would be similar to Christmas Eve dinner, but less elaborate.   A lot of fortune telling took place on New Year’s Eve.

However the turning out of events on New Year’s Day was considered a harbinger of the upcoming year.  It was believed that if your New Year Day was great, then the whole year would be as great;  if things were not going too well, then the whole year would be pretty turbulent as well. People would avoid taking naps on New Year’s Day, because this would mean that they would be very lazy during the year.

Early morning on New Year’s Day, young boys would visit the homes of their grandparents, family and friends, and scatter few grains of wheat, or oats, over their floor, as a symbol of good luck and prosperity for the New Year.  They would also recite special verses, express holiday greetings, and well wishes.  As a reward for their visit, they were always treated with sweets and money, since it was considered an honor to be visited, and greeted, by these young “grain sowers”.

Photo of Carolers from Welcome To Ukraine