Did you ever have a moment when you set your mind on preparing something specific for dinner, then realized that you were short on the quantity of the main ingredient?
The other day, I was set to make varenyky (Ukrainian word for Pierogi), and realized that I was one cup short of all-purpose flour and low on sour cream, so I added whole wheat flour, and used oil to fill in the gap.
Today I used the rest of my fresh spinach to make this delicious Mushroom Spinach soup.
I made other mushroom soups in the past; here are the links to Lentils with Mushrooms and Asparagus, and Ukrainian Mushroom and Vegetable Soup. However, the spinach in this recipe adds a new dimension to it.
I used to purchase frozen Garlic Bread, or even the fresh one in the bakery section of my grocery store.
However, once I tried making it at home, I was sold on it, and it became my favorite accompaniment with pasta dishes or tossed salads.
It is simple to make, since you use ready-made French Baguette or Italian Bread.
Fruit tarts always look so fresh, inviting, and mouth-watering. I was inspired by a recipe I found online, which I altered slightly and baked my own delicious fruit tart.
I have been searching the internet for a recipe resembling specific rolls dating back to the early ’70s, as per my memory of summer camps in Ellenville, NY. Mrs. Kormeluk was the cook at that time, baking these rolls daily, and serving them with a cup of cold milk as an afternoon snack for all the campers.
I have tried several recipes and my children were my judges for the texture and flavor of these rolls, as they also remembered them from their camp in the ’90s. However, this time they were baked by Mrs. Tinio.