Mandarin Ginger Chicken

The baby displayed a fondness for mandarins! Wonderful!

Naturally, the husband brings home all the mandarins he could get from the farmers market. Wonderful!…

We ate some of them… Juggled with others…  I added a few to the tonight’s dinner, and the citrusy twist made it just perfect.

Here is a yummy 30-minute dinner idea

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  • 3/4 lb chicken breasts or thighs
  • 4 tbsp soy sauce
  • 4 tbsp mirin
  • 1 tbs grated ginger
  • 3 cloves of garlic, minced
  • 2 mandarins, peeled,separated into segments, and cut in half
  • 1.5 cup of assorted vegetables (I had sweet corn, green beans, onions, and sweet peas)


Combine the first 5 ingredients in a zip-lock bag and let marinate in the fridge for about 15 minutes.

Chop vegetables, if needed.  Peel the mandarins, separate them into segments and cut each segment in half (I also peeled some skin off).

Heat a little bit of olive oil in a frying pan. Sauté vegetables for about 3 minutes, set aside.

Sauté the chicken on medium-high heat until browned. Turn the chicken over.

Pour the sauce used to marinate chicken in the pan, bring it to a boil.  Add the vegetables and mandarins.  Cover the pan and steam cook for about 2 minutes.

Slice the chicken and serve with the vegetables over brown rice, sprinkle with some red pepper flakes if you like it spicy.

Russian Torte “Mashenka”

Mashenka in Russian is a sweet nickname, derived from Maria.  

My aunt shared this simple torte recipe.  It’s a perfect addition to your family table and goes wonderfully with black tea


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  • 1 can of sweetened condensed milk
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 2 eggs
  • 1tsp baking soda
  • 2 tbs vinegar or lemon juice


  • 300 g sour cream
  • ¾ cup sugar
  • 1/3 cup liquor (I like Kahlua)



Preheat oven to 350 F, grease a deep baking dish.

Mix the first 4 ingredients till smooth.  Pour vinegar over the baking soda.  The reaction will produce foam.  Mix the foam into the batter.

Pour the mixture in the dish, and bake for 35-40 min or until a toothpick comes out of the center clean and dry.

Remove from the dish and let cool on a wire rack.

To prepare the cream, blend sour cream and sugar with a hand mixer till the mixture starts thickening.  Add the liquor and let blend in.

Grind chocolate on a mid-small grinder.


After the cake is cool, carefully cut the sides off and cut the cake into ~ 1/2 inch layers.

Spoon a little bit of sour cream mixture on the bottom of a cake stand.  Place the first layer on it.  Generously layer sour cream mixture on top of the cake.   Place another cake layer on top, repeat with the remaining layers.  Sprinkle the top layer with the chocolate flakes.  Cover the cake and let stand in the fridge overnight for the flavors to blend .



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