To top that, it’s rhubarb season in CA (the state). So, I think you can guess what I’ve been up to! There is a rhubarb pie bubbling in the oven right now… ohm… my 3^rd this week. 

The rhubarb pie recipe (my new favorite, can’t you tell!?) is to follow in a later post (once my hands stop shaking from all that sugar, and I take some photos). Here is everything on how to make the flaky pie dough I’m so much in love with!

Flaky Pie Dough

From While Chasing Kids | Desserts | American

This doesn’t just make a fabulous crust; it also is very easy to remember. The flour to butter to water ratio is 3 to 2 to 1. Add a quarter of a teaspoon of salt for each 100 grams of flour and you got yourself The Perfect Dough! This recipe yields two 9 inch pie shells.

Total 00:32

Prep 00:07

Cook 00:25

cal Calories 158kcal

fat Total Fat 10g

High sat-fat Saturated Fat 6g

chol Cholesterol 27mg

sodium Sodium 199mg

carbs Total Carbohydrate 14g

Serving size 32g Calories from fat 90kcal Fiber 1g Protein 2g Sugar 0g

Ingredients

• 300 g all-purpose flour
• 3/4 tsp salt
• 200 g butter
• 100 mg water

Directions

1. Measure water, dissolve salt in it, and place it in the fridge
2. Cut butter into pea-sized cubes and place in the freezer for at least 20 minutes.
3. To make the dough combine cold butter and flour and pulse briefly until the mixture resembles coarse meal.
4. Slowly add cold water and pulse again for several seconds until the dough begins to come together in a ball but not completely smooth. There still will be butter chunks. If needed, finish kneading with your hands until the dough forms into a ball (try to handle the dough as little as possible).
5. Separate the dough into disks, 1-inch thick. Wrap them in plastic and refrigerate for at least 2 hours or overnight.
6. Roll disks on floured surface one at a time to 1/8 inch thick. Carefully line the baking dish with the dough, overlapping about ½ inch (the dough will shrink during baking)
7. For recipes that call for uncooked shell, refrigerate until ready to use.
8. For baked shells, preheat oven to 375⁰F/190⁰C. Line the shells with parchment paper and fill with pie weights (I use dry beans). For partially baked shells, bake for about 20 minutes, remove weights. Carefully poke with a fork the dough if it bubbled during the baking. Bake for another couple more minutes. For a fully baked shell, bake for about 25 minutes till light brown. Remove the weights, poke the dough, and bake for another 5 minutes till the dough is golden brown.
9. Let the shells cool completely on wire racks before filling.

Tips

• The dough could be made a day in advance and refrigerated. Cooked shells will keep for up to a week in the fridge, or for up to two weeks in the freezer.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

Well, I don’t know about 100 years old or even 82 (which is more accurate); but their aspirations came true! Look at me! I’m a blogger who writes in simple English with a heavy Russian accent about once a month, and 200 people liked me on Facebook! Tolstoy in the making!

So, parents, tell your children, that there is this Russian mom, who ate buckwheat.. Wait, actually, I’d stick with the Tolstoy story, because this grain is really good for them, and “War and Peace” is one of the best books ever written!

Russian Friday – Buckwheat Breakfast

From While Chasing Kids | Breakfast and Brunch | Russian

This is an excellent make-ahead breakfast. Start it in a rice maker before you go to bed, or refrigerate freshly cooked buckwheat in an air-tight container. All you need to do is spoon some in a bowl and pour milk over it in the morning.

Total 00:27

Prep 00:02

Cook 00:25

Low cal Calories 97kcal

Low fat Total Fat 1g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 197mg

carbs Total Carbohydrate 20g

Serving size 108g Calories from fat 9kcal Fiber 3g Protein 4g Sugar 0g

Ingredients

• 1 cup buckwheat, uncooked
• 2 cups water
• 1/2 tsp salt

Directions

1. Pick and rinse buckwheat. Place all ingredients in a rice maker and cook on a white rice setting.

Tips

• Serve with cold or warm milk for breakfast

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

 If you liked this recipe, you may enjoy:

• Clay Pot Buckwheat and Vegetables
• Buckwheat Patties
• Buckwheat Galettes

Ohm.. Our hose was useless since the water pressure was so low. We filled huge buckets with water over night, and irrigated the whole plantation manually. And if that was not enough – there were also disgusting tasks – like picking up bugs from the potato leaves, or tortures tasks like pruning. So, you can imagine my love for growing all things green – there isn’t any!

Once in a while I would buy a huge plant at The Home Depot and put the black plastic container it comes with into a nice ceramic one.That’s been my idea of gardening for years.

During my mom’s visits here, such plants would be watered on regular basis and somewhat loved (by mom). Then she would leave. The plant would survive (miraculously or because of whatever drugs The Home Depot stuffs it with) for a few months, and then I’d have to replace it with a new one.

The food blogging community touched some strings in me, that I thought didn’t exist. So, this year, the kids and I planted some herbs and flowers.  This time, I controlled the amount of stuff we are going to grow (or kill).

Luckily, our San Francisco yards are tiny. Strangely enough, the kids love to water the new greens. Don’t ask me why. Silly things! They also keep looking for pixie dust, and leave cookies and milk for ferries before going to bed. Sorry, Santa.

Here is something healthy and delicious to celebrate the spring!

If you liked this recipe you may enjoy:

• Minestrone soup
• Tomato bisque
• Mushroom soup with barley
• Borscht

The truth of the matter is – my family barely finishes one loaf.  The rest goes to our friends and neighbors. I love offering gifts from my kitchen.

Today’s gift is a collaboration project with the awesomest neighbor and his lovely wife.  They own a smoker, which is responsible for the exceptional flavor of our ketchup.

/The recipe was adopted from one of my absolute favorites, “Gifts Cooks Love” by Diane Morgan/

Smoky Ketchup

From While Chasing Kids | Condiments and Sauces | American

Say goodbye to Heinz! This homemade ketchup is a parade of flavors and is a great present for any kitchen: carnivore or vegetarian.
It could be stored in a fridge for up to 1 month.
Yields: 3 8-oz bottles

Total 01:10

Prep 00:10

Cook 01:00

Low cal Calories 42kcal

fat Free Total Fat 0g

sat-fat Free Saturated Fat 0g

chol Free Cholesterol 0mg

sodium Sodium 419mg

carbs Total Carbohydrate 11g

Serving size 64g Calories from fat 0kcal Fiber 1g Protein 0g Sugar 9g

Ingredients

• 1 medium yellow onion, smoked
• 2 x 14.5- oz cans of diced tomatoes
• 1 tbs capers, drained
• 5 cloves garlic, peeled
• 1/2 cup firmly packed light brown sugar
• Juice of 1 orange, strained
• Juice of 1/2 grapefruit, strained
• Juice of 1/2 lemon, strained
• 1/4 cup cider vinegar
• 2 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 tsp ground paprika

Directions

1. Process tomatoes in a blender on high speed for about 2 minutes or until smooth. Pour processed tomatoes into a dutch oven.
2. Process onion, garlic and capers in a blender until smooth for about 2 minutes. Add brown sugar, and process to incorporate for about 1 minute. Add the remaining ingredients, and process one more time for about 30 seconds.
3. Pour the onion blend over the tomatoes and mix with a wooden spoon. Bring the mixture to boil on medium heat. Lower, the heat, and let steam for 50 minutes to 1 hour, until it reaches ketchup consistency; stirring occasionally.
4. In the meantime, sterilize the bottles or let them go through a full dishwasher cycle.
5. Using a funnel, ladle the ketchup into the bottles, leaving ½ inch headspace. Wipe the rims and secure the lids. Label, and refrigerate.

Tips

• Could be refrigerated for up to 2 months.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

For free canning labels and gift notes go here.

Special tools:

• 6-quart Dutch Oven
• Citrus juicer
• 3 glass bottles
• Narrow-neck funnel

Vanilla Paskha

From While Chasing Kids | Desserts | Russian

Another traditional Russian Easter dish, a symbol of joy and blissful eternity.

Total 12:35

Prep 00:05

Cook 12:30

cal Calories 138kcal

fat Total Fat 7g

sat fat Saturated Fat 4g

chol Cholesterol 21mg

sodium Sodium 242mg

carbs Total Carbohydrate 13g

Serving size 43g Calories from fat 63kcal Fiber 0g Protein 6g Sugar 11g

Ingredients

• 300 g low-fat farmers cheese
• 300 g low-fat sour cream
• 150 g sugar
• 100 g raisins
• 1 tsp vanilla bean paste

Directions

1. Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
2. After the whey is strained, add the remaining ingredients. Mix to incorporate.
3. Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
4. Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.

Tips

• To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

Христос Воскресе!

If you liked this post, you may enjoy:

• Low-fat farmers cheese
• Regular farmers cheese
• Kulich (and Kulich molds)
• Farmers cheese triangles
• Farmers cheese pancakes
• Easter egg wraps

Chocolate Coconut Oatmeal Truffles by Shift Ctrl ART

I recently found Katja’s blog and I’m infatuated! Her recipes are wonderful. She is also a very talented artist, a terrific photographer; and I think her home-improvement projects are simply brilliant.

Alcoholic Pears and Chocolate Sauce by The Healthy Epicurean

Fiona’s page is also one of my most recent discoveries.  I was blown away by her gorgeous photographs,  healthy approach to eating, and nutritious recipes. Check out her blog and get inspired! 

Turkish Coffee Meringues by Butter, Sugar, Flowers

Moriah’s love for crafts results in charming desserts and a beautiful blog. She also has her own jewelry shop!

Yogurt and Granola Parfait by de la casa

I asked Christina to display one of her posts, because I’m a huge fan.  I actually abuse her blog as my own cookbook – her recipes are so simple and delicious!   Coincidentally, this one is the only chocolate-less delight today!

Profiteroles by Diane’s Kitchen Table

Diane has been my virtual friend for a very long time (in blog years).  She is an excellent cook and a brilliant story teller.  Read one of my favorites and you’ll know why I love her blog so much.

Gluten Free Dark Chocolate Brownies by In Pursuit Of More

If you are looking for healthy vegetarian recipes, you don’t need to go far – just visit Shira’s blog.  Delicious looking photos and moving stories are awaiting!

 Thank you, ladies!

It’s perfect for winters when all you see at the farmers markets are chard and kale.  It’s so hearty, it could be served as your main dish.  We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!

If only I had Dave’s taste buds and didn’t crave a dessert after this….

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

• Make a dessert under 200 calories per serving;
• Post the recipe and photos in your blog with a link to this entry;
• Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

Total 01:00

Prep 00:15

Cook 00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g

Ingredients

• 3/4 cup all purpose flour
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup unsweetened cocoa
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup bittersweet chocolate chips
• 1/3 cup fat-free milk
• 5 tbs butter, melted
• 1 tbs cinnamon
• 2 large eggs, beaten
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

As always, feeling a bit nostalgic this day, I’m putting together a recipe from my homeland.  OK, I posted it before, but my mom informed me there is a low fat version that works just as well! So, here is a low fat Russian farmers’ cheese. It could be enjoyed on its own, sprinkled over your salads, stuffed into huge dumplings, baked with, and the list goes on and on.

Don’t be intimidated by the word “cheese”. It’s very easy to make, and requires only about 15 minutes of hands-on time!

Low Fat Farmers Cheese

From While Chasing Kids | Side Dishes | Russian

This homemade cheese is used in so many Russian dishes, there would be enough to fill a cook book. Its consistency is very similar to goat cheese, but the flavor is much milder.

Total 24:10

Prep 24:00

Cook 00:10

Ingredients

• 3 liters fat-free milk
• 2 tbs low-fat sour cream

Directions

1. Combine milk and sour cream in a large jar (I used 3 Liter glass canning jar). Leave at a room temperature to ferment for 12-24 hours). Cover with a lid but don’t clamp it.
2. When the milk turns into a clabber of hair-jell-like consistency, the cheese is ready to be made.
3. Fill a large pot 1/2 way with water and warm it up on the stove.
4. When the water is almost boiling (about 180° F /approx. 80º C or higher) carefully place the jar with clabber into the pot. It’s ok if the water is below the sour milk level. Let it heat up for about 10 minutes. The milk will start separating into curds (solid) and whey (liquid).
5. Line up a large colander with a large cheese cloth folded twice. Carefully dump the milk mixture into it and drain. You may have to use a spoon to empty the jar. Tie a knot with a cheese cloth and hang it above a dish or your kitchen sink for a couple hours.
6. If you don’t fully drain it, the farmers cheese will be very soft and tender, ready to eat.
7. A drier farmers cheese is perfect for cooking.

Tips

• Keep an eye on your fermentation process. Try a little bit of the clabber – it should have a pleasant slightly sour taste. Too long of a fermentation could cause bitter clabber; the cheese made with it would have an unpleasant taste.
• The farmers cheese should be stored in the fridge for a few days, and could be frozen for up to 1 month.

– Nutrition Facts

for 100 grams

Calories Fat Cal.

Nutrition Facts Description Wikipedia

Analyzed by Kitchenbug

If you liked this recipe, you may enjoy:

• Vareniki
• Farmers Cheese Triangles
• Farmers Cheese Pancakes