November 29, 2012

Friends, Family and getting together......

 We were raised that you don't have to be related by blood to be family.  When you live away from immediate family, friends become your family.  We look forward to seeing and sharing with family and friends when they come to visit.

 Beth & Lindsay friends/family from Vancouver are coming over on the ferry for dinner this Saturday and  I have been thinking of what to treat them with.  A visit with the ladies is always so much fun, catching up on what has gone on in our lives since the last time we got together.

 I have decided to treat them to a family favorite:  Mushroom Lentil Burgers served in Homemade Pita Pockets and dressed with my very own Tsatsiki Sauce.

 

 

Mushroom Lentil  Burgers

What you will need for the Mushroom Lentil Burgers

Chop the onions and mushrooms

In some oil, saute the onion until tender

 Add the chopped mushrooms and thyme, saute until the liquid

in the mushrooms is released and the liquid has evaporated a bit -

you will need to have some of the liquid to hold  the  burgers

 together

 

  Mash half of the lentils

 

 Add the oatmeal, pecans, Parmesan cheese and

the sauteed mushrooms and onion mixture

Mix all together (if too dry you can add an egg)

Shape into  balls  (you decide how large a burger you like)

place on greased pan and press down and shape 

Bake  7-10 minutes per side -

the  burgers will be soft but don't worry

they will firm up as they cool (but will still be delicate)

that is why I serve them in Pita Pockets

 

RECIPE

MUSHROOM LENTIL BURGERS

1 teaspoon oil

1  medium onion, finely chopped

1 cup (12-14 mushrooms) finely chopped

1/2 teaspoon dried thyme

1 (28 oz) can lentils ( or cook your own)

1/2 cup oatmeal, quick cooking

3 Tablespoons grated Parmesan cheese

2 Tablespoons pecans, toasted and chopped fine

 

In a nonstick skillet, heat oil over medium heat, cook onion s, stirring occasionally, 4 minutes or until softened.  add mushrooms and thyme, cook stirring for 4 minutes more or until just starting to brown.

 Let cool slightly.

In medium bowl, coarsely mash half the lentils, add the rest of the lentils, stir in mushroom mixture, oatmeal, cheese, nuts salt and pepper.

Shape into patties (1/2 inch thick)

     Place on greased baking sheet, bake 350 degrees for 7-10 minutes per side. Let them cool on the baking sheet.

Careful when turning them over as they will be delicate. Don't worry if they break

that is the reason I serve them in Pockets!

they will firm up when they cool a bit.

 

 

 

Pita Pockets

I put all ingredients into the bowl of my Kitchen
Aid mixer and knead until smooth and comes away from 

the  bowl.  I like to use Bread Machine Yeast

as I can add it right into the dry ingredients.

The dough has risen for 30 minutes and is

ready to  be cut into pieces

 Cut dough and roll (gently) into  balls - once again

you decide how large you would like the pita pockets to be

 

Roll on a floured counter (gently) do not press

down too hard

Bake at 500 degrees for 5-8 minutes

You will see the dough form a pocket and

 once it's has some browning they are done

Remove and brush with melted  butter.

 

RECIPE

 Pita Pockets

2 1/4  cups warm water

1 teaspoon sugar

1 Tablespoon yeast

1 egg, beaten

5 1/2 cups flour

1 teaspoon salt

1 Tablespoon oil

Add sugar and yeast to warm water (if using traditional yeast) Let rise 5 minutes.

If using Bread Machine yeast add directly to dry ingredients.

Add beaten egg, salt, oil and flour.  Mix well.  Shape into  ball

Brush with oil.

Cover and let rise for 30 minutes .  Divide dough into 12 pieces, roll into balls.

Cover and let rise for 20 minutes.  Roll each piece into circles 1/4 inch thick.

 Place  on cookie sheet and bake in a 500 degree oven  for 5-8 minutes, until slightly brown

on top.  Remove from pan and brush with melted butter.

These freeze very well .

This recipe makes approximately 14 pita pockets (depending on size)

 

 

 

Tsatsiki

What you will need

Grate the cucumber and put into a strainer to drain

excess liquid

I keep my Tahini upside down and this keeps it from separating

 

  Put your yogurt into a strainer lined with  paper towel

and let drain covered in fridge approximately 1 hour

 Mix all ingredients in a bowl and let sit for about 20 minutes

 for flavours to blend.  Once again you can adjust the heat and garlic

to your liking.

 

RECIPE

TSATSIKI SAUCE

 

1/2 Greek Yogurt, drained

 1 teaspoon lemon juice

1 clove garlic, minced

1 medium cucumber, shredded and drained

1/4 cup tahini (sesame seed paste)

 pinch of salt

2 dashes Tabasco Sauce

Combine all ingredients in a bowl and mix - you can use a hand blender

to blend the sauce if you like a smoother sauce.

 

Enjoy, have fun........

 

Friends are coming over to sing....

Tuesday November 20, 2012

Singing..... the Doukhobor people are known for their acapella singing.  We grew up to song, prayers are read and also sung during our prayer meetings.  My ancestors sang when they worked outside, sang when working in the garden.  Special songs are sung at a Doukhobor Wedding as well as a funeral each has meaning and a special message.     I spent growing up years surrounded by this beautiful sound, in our Highschool we had a Russian Choir as an after school activity and from grade 9-12 you can participate in this group (one did not have to be a Doukhobor or speak Russian to belong)  I translated the songs phonetically for a few of my friends so that they can sing with the choir.  Our choir travelled to many cities to perform, we even opened the Victoria Parliament one year with our performance, we also have a  vinyl record done (this brings back a lot of memories) and even travelled to Spokane WA to participate in their Expo......so singing  is in my bones, in my heart.

May you hear the marvelous music
singing in your soul every moment
lauding the exquisite gift of being alive.


Our  informal singing group came together over a chat around a tea cup and  we call ourselves the 'Strong & Wrong' we are strong and we sometimes are wrong, go off key, but we laugh, we cry, and we most of all we have fun and after a year we harmonize beautifully!  So in their honour I thought I would bake up a little something sweet for our 'tea break' ....it's windy and a bit wet so  Ooey Gooey Cinnamon Buns and Raspberry Buns came to mind.  This is what I have created for my ' choir of friends'.

 

 

 

Here are the ingredients you will need to begin...

 

The milk has been scalded and cooled to warm,  butter and

sugar has been stirred in.

This is the yeast and the flour, I sometime use 'Bread Machine'

 yeast and mix it right into the dry ingredients (your choice to use either Traditional or Bread Machine)

The dough has been kneaded and is ready to rise

until doubled.

The butter and sugar have been melted and are a smooth

consistency, keep whisking until the butter around the edges

mixes into the sugar.

 The pan is ready and waiting for the dough.

 

The dough is ready to rise for 1 hour.

Here you see the ingredients for  Ooey Gooey Bun filling.

 Here are the ingredients for the Raspberry Bun filling.

I usually use fresh or frozen berries but today I found a

jar of my Mom's rasberry jam so decided to play with this.

I just used the same amout of 'berries/jam' but added 1/4 cup

of water (to dilute the sweetness) and continued on with the method.

The raspberry filling is cooled and ready to be spread.

I will sprinkle this filling with shredded coconut to change

it up sometimes.

The dough has risen and can now be rolled out.

 The rolled out dough sprinkled with the cinnamon/nut filling.

Cut the rolled, stuffed dough into about 15 pieces.

brush the tops with the remaining butter.

The raspberry filling is spread and ready to be rolled.

Freshly baked buns just out of the oven.

Let the cinnamon/nut cool 3 minutes and then turn

onto a tray or pan.

 

Voila, now which one shall I sample?  One has to do

a quality assurance test......the joys of baking.....I love it!

 

 

 

Ooey Gooey Pecan Cinnamon Buns

1/4 cup sugar
1/2 cup warm water
1 Tbsp yeast
1/2 cup milk
1/4 cup butter
1 tsp salt
2 eggs, beaten
4 cups flour (approximate)

Filling:
1/4 - 1/2 cup  brown sugar
1-2 Tbsp cinnamon
1/4 cup pecans  (toasted & chopped fine)

 Ooey Gooey Sauce
3/4  cup butter
3/4 cup brown sugar

Method:

Dissolve 1 tsp of sugar in warm water, sprinkle in yeast       .  Let stand 10 minutes.
 Meanwhile in a small saucepan, heat milk,  remaining sugar, butter and salt until butter
 has melted, let cool to lukewarm.  In a large bowl, combine eggs, milk and yeast mixtures.
Using mixer gradually beat in 1 1.2 cups flour, beat for 2 minutes or until smooth. 
With wooden spoon, gradually stir in enough flour to make soft, slightly sticky dough that comes away from the side of the bowl.  On a lightly floured surface, knead dough for 7-10 minutes
 or until it is smooth and elastic.
Place dough in a large greased bowl, turning to grease all over, cover with plastic wrap  an let rise in a warm place for 1 1/2 hours or until double. Punch down dough. 
 Meanwhile in a saucepan over medium heat, melt 3/4 cup of the butter with 3/4 cup of the brown sugar, whisking until smooth.  Pour into greased 13 x 9 inch baking pan.  Sprinkle with  half of the pecans, set aside.  Melt remaining butter, set aside.  Combine remaining sugar, pecans and cinnamon, set aside.
On lightly floured surface roll out dough into 18 x 14 inch rectangle.  Brush with all but 2 T butter, sprinkle with sugar mixture.  Starting at long side, roll up,  pinching at seam to seal.   Cut into 15 pieces.  Place cut side down in pan. Brush the tops with the remaining melted butter. Cover and let rise for 1 hour or until double.
Bake in 375 oven for 25 - 30 minutes or until crests are golden and tops sound hollow when tapped.  Let stand in pan for 3 minutes.  Invert onto serving platter - I use a tray and place it over top of the pan and then with pot holders flip the whole  pan over onto the tray.  Scrape off remaining 'sauce'...
Enjoy!


Raspberry Buns

  Use the same method as above  with the following filling:

fresh or frozen raspberries - just make sure you have
11/2 cups of juice and fruit altogether
Mash the berries and add 1/4 cup sugar
1 tsp almond flavoring
2-3 Tbsp cornstarch
Place mashed berries with juice in a saucepan, add sugar and cornstarch
bring to a boil  on medium heat and stir until thickened (add more cornstarch if needed) and cook
2-3 minutes more.
Remove from heat and stir in almond flavoring.
Cool.
Spread this filling over rolled out dough and carefully roll up and cut.
Any filling that runs out save and spread over top of buns in pan before  baking.
Bake as above.
Have fun.....enjoy.

.....Gathering with others can help you tap into a powerful collective energy. When individuals come together, the energy each person brings to the assemblage is pooled. This shared energy is then available to all who have gathered. Collective energy is more potent than the energy of a single individual, and a group can often generate more ideas. Making use of the knowledge, enthusiasm, vision, and abilities of everyone involved, each member of the group ends up contributing in the ways that they are most capable. Tapping into this collective energy helps you utilize this combined strength. When you gather in the collective spirit , the strength of your companions will bolster you

Borscht

Sunday November 18, 2012 

'Hospadee Blahaslovee'....... a deep breath .......

Hello, my name is Pam  and I have been wanting to write a blog on Cooking Vegetarian for a long time....to my daughter Anastasia thank you for sending me in the right direction with the link to writing this blog....to my son Rick if you read this blog I imagine you will watch my language carefully and I may even have to have you edit it.....and to my angel Alixander, thank you for the initial inspiration for the collection of recipes, your travels got me started ....so here we go....... I have been  cooking since I was a little girl and a vegetarian since birth.  Growing up my  Mother  encouraged  us too learn how to make some of our traditional Doukhobor  (Vegetarian)  dishes so that we would have these recipes and skills when we left to be on our own.    I moved away from my family home in  1979 when I got married and took these skills and recipes and continued to create more interesting  recipes for my husband, and then my children.    
As a Mother I wanted to make sure my family ate healthy  and that I knew exactly what was in each recipe/dish we ate.    

When my eldest son Alixander was travelling the world he would email me and ask for the recipe for 'this and that' as he was missing his favorite foods and wanted to share with friends on his travels, I would gladly email it off and this started my collection of  our favorite Family Recipes.    While living in Prince Rupert BC  I started to share some of my food with friends and then gift some of my friends with meals from my collection and from this came a Family Catering Business.......I enjoyed creating meals for those that requested some of my specialties ..........  I then decided to put all of our favorite recipes in a book and publish it!  My very first adventure in publishing, thus came the book ' Pam's Incredible Edibles - A Vegetarian Adventure.  This first started in Prince Rupert, BC where we lived at the time,  continued on to Fort St John, BC where we then lived at the time and where   I finally was able to 'self - publish' my cookbook.
 I really love to cook new dishes and try recreating recipes from other countries to keep them vegetarian - so keep watching for those creations... I appreciate your feed back and questions.....have fun !


   One of the traditional Doukhobor foods is Borscht - a cabbage soup filled with many other vegetables.  Borscht  is always served at weddings  and funerals.   So good, a perfect comfort food with a sliced of freshly baked bread ( will post this later)

Here is the recipe for Traditional Doukhobor Kootenay Borscht) from my cookbook   'Pam's Incredible Edibles  - A Vegetarian Adventure'  (borrowed and adjusted to my  family's taste from the very first Doukhobor cookbook  Practical Cook Book compiled by Laura P. Verigin  & Zoe H. Gulley)

Borscht

 

I highly recommend you prepare all  your ingredients as it makes the job  a lot faster.

 

These are the utentils, pots and pans your will need.

 

 

2  quarts canned tomatoes,   3 quarts water, 8 potatoes  peeled, 1 large head, cabbage, shredded,  1 diced green pepper ,2 carrots, peeled and diced, 3 celery stalks, diced, 2 onions , peeled and  diced , 1 beet peeled and sliced partially through  (it should stay in one piece),  1/2 cup dill ( fresh, frozen or dried) chopped fine,1/2-3/4 cup butter, 1/4 cup cream and salt and pepper

 

Into a large frying pan add 8 Tablespoons butter on medium heat,  add your chopped onions and saute until translucent, add 1/2 of the chopped green pepper and saute 3 minutes. To this you will be adding 1/3 of the shredded cabbage.

 

 Bring  3 quarts of water to a boil add 2 Tbsp salt and 5  of the peeled and halved potatoes along with the  beet, diced carrots and celery.   Add salt to taste.  Bring to a boil and simmer until the potatoes are just tender enough to put a knife through.   Take out potatoes into a large bowl.

 

The last 3 potatoes will be diced and added to the water mixture once the  halved potatoes are removed.

 

 

 

Add the 1/3 of the shredded cabbage to the  onion  and green pepper and saute all together for about 10 minutes, until cabbage is wilted and tender.

 

Add half of the chopped dill and mix.

 

While the  halved potatoes are cooking with the celery, carrots and beet - in a large pot add the tomatoes and 2 T bsp of  butter and  bring to a simmer.  When the  butter has melted you can turn off the heat.   You will be adding half of this to the water/vegetable pot once the halved potatoes are removed for mashing.

 

 

The last of the shredded cabbage, green pepper and the 3 diced potatoes will be added to the water  vegetable mixture once you remove the halved potatoes

 

 

This is what my stove looks like when everything is doing it 's thing.   It's important to continue tasting 'the broth' as it will need to be adjusted with salt and pepper to your liking.

 

 

 

 

 

Here is your cream, butter and dill, salt and pepper ready  for the  potatoes you will be taking out for mashing.

 

 

The first of the cabbage, onion, green pepper and dill is sauteed nicely.  Turn off heat

You will be adding this to the  water mixture once the diced potatoes have cooked for about 10 minutes. The simmered tomatoes, mashed potatoes with the cream are added at this time as well. 

 

 

Remove halved potatoes when knife inserted in the middle goes through and place in large  bowl with the cream, dill and more butter,  freshly grated black pepper

 

Add about 1 1/2 cups of the simmer tomatoes and mash  you will be adding this after the diced  3 potatoes are added back to the water and

vegetables along with the rest of the shredded cabbage, green pepper and dill.

With a slotted spoon, take out the beet and set aside.  This is good for a snack later.

The finished borscht ready to be eaten and jarred.  I pour some into a large pot for supper and then seal the rest. (see  below)

 Delicious with a slice of my freshly baked bread and some butter and a slice or two of  your favourite cheese,

 

I seal the  extra borscht in jars and store in the fridge.  I recycle 'pickle jars' they have to have a rubber seal  in the lid but sterilized and the lids warmed work very well.  This will store in your fridge for a month or two.....if it lasts that long.

 

This recipe makes 6 large jars (quart size and a large pot) the one show in the pictures above.

BORSCHT

Makes approximately 9 quarts

2 quarts tomatoes
3 quarts water - you can add more if you like it thinner
8 medium potatoes, 5 cut in half, 3 diced
2 large onions, diced
2 medium carrots, peeled and diced
1 medium beet, peeled, and cut 3/4 of the way down in both directions  (but still one piece)
2 stalks celery, diced
1  medium green pepper, diced
1 bunch dill minced (if you like dill  use a large  bunch)
1 large head cabbage, shredded
1/4 - 1/2 cup whipping cream
1/2 cup butter
salt, pepper to taste


In a large pot, bring 3 quarts water to a boil, add salt to taste and then add the diced celery, carrots, 5 halved potatoes and beet.  Bring to a boil and then turn down heat, simmer untl the potatoes are tender enough to put a knife through the centre. 

In a large  pot  add all the tomatoes and 2 Tbsp of the butter and bring to a simmer,  once the butter has melted about 10 minutes, turn off heat and set aside.

In a large frying pan, melt 1/4 cup butter and add the onions, saute until translucent about 4 minutes then add 1/2 of the green pepper and 1/3 of the shredded cabbage and saute until the cabbage has wilted and is tender.  Turn off heat and set aside.

When the halved potatoes are tender remove them into a large bowl and add the rest of the butter and the cream, dill and 1/4 cup of the simmered tomatoes.  Mash and set aside.

To the pot of vegetables, add the 3 diced potatoes, the rest of the shredded cabbage and 1/2 of the pot of  tomatoes and simmer 10 minutes, then add the mashed potato mixture along with the sauteed cabbage mixture and the rest of the tomatoes and dill.  Taste to see if this needs more salt to your taste and bring to a boil.  Once it come to a boil you are done!

We love to eat it with  some cayenne pepper sprinkled over top (my Grandfather used to take the whole dry cayenne pepper and drop it into his bowl and just let it sit in his  bowl until he thought it was to his 'taste') then remove it and enjoy it with freshly baked bread, butter and some cheese!


You can pour off enough into a pot for supper, or lunch or even breakfast!  Seal the rest and you will have borscht when you want it!
Enjoy and remember to just have fun! 

Dobrii Chas.....(Good Luck)
Pam