Yesterday I made a salad that I make often, its something that I remember from my childhood. My mom would make this at special times like birthdays, name days and Easter.
You will need:
- can of corn
- can of peas with carrots
- 1 pickle
- 6 hard boiled eggs
- 4 medium boiled potatoes
- 1 small onion
- mayo
- mustard
- sour cream
- salt and pepper
Dice the pickle, potatoes, egg whites and onion. Pour boiling water over the onion, that will soften it and reduce strong smell. Drain the cans and mix everything in a bowl, add salt and pepper.
Now the dressing, press the egg yolks thru metal sieve.
Add:
- 1 tbsp mustard
- 2 tbsp mayo
- 2 tbsp sour cream
And mix it well.
Pour over the salad and mix it, transfer to a box and put in the fridge for 1 hour.
Stays fresh for up to 3 days in the fridge.
Memories:
When I was little we had big garden and we had our own carrots and peas so there was no need for cans. The corn is something that I added to it, to make it more colorful. My Mom also would add parsnip and apple, so the carrots and parsnips would be boiled and then we would remove the skin and then dice it. The apple was added for a little bit of crunch, and She also put some diced cucumber.
This recipe is one of those that you can make it your own, add different things and be creative.
Past week I did some more preserving. Some garlic which is more for every day use, when I get a lot of garlic I mince it in food processor and store it in small jars in a fridge so when I need some for cooking the mincing part is done. I also did garlic mixed with ginger because sometimes recipe calls for both.
I did more jams, few jars of apricot and few more of berry (blueberry, raspberry and strawberry).
Everything looks great, cucumbers keep on coming, I also put some beans in and so far they are growing great. Potatoes are already big and looks like there will be a little bit more then before, tomatoes are almost done, we had 5 strawberries and they were the best strawberries we ever had. And the herbs they just keep growing which is wonderful.
This week there is no post "In My Garden" but I had to take a picture of the cucumbers before we eat them.
I also found one swiss chard that survived the bugs and the peppers that didn't want to grow had been pull out and two tine green pepper were eaten. Today's breakfast was delicious, eggs with all this goodness and home made bread.
I always have a project in works because of my craft business, I make toys and bibs but from time to time I take a moment to make something for home like tea towel, pillows and blankets. I wanted to make a quilt for a long time so I have been saving scraps of fabric for that purpose and finally I started cutting. It will take some time to get thru this bag because of limited time but one day I will have my own quilt.
Yesterday we made for dinner perogies. Everyone in my house has their favorite, I love them with fruits and at Christmas time with sauerkraut and mushrooms, my husband loves them all and my kids love with prunes so that's what we did yesterday.
Dough:
- 3 cups flour
- 1 1/2 tsp salt
- 1 egg
- 3/4 cup warm water ( approx)
- 4 tsp vegetable oil
In bowl combine flour and salt, beat together water, egg and oil, stir into flour mixture to make soft but not sticky dough that holds together in ball. If necessary add more water. Turn out dough onto lightly floured surface, knead until smooth. Halve dough, cover with plastic wrap and let it rest for 10 minutes. Working with one portion of dough at a time roll out on lightly floured surface to about 1.5 mm thickness, using round cutter cut out rounds.
This dough will dry very quickly, so while I'm working on the second dough I place my circles on floured table and cover them with lightly wet tea towel and I do that also when I'm filling the perogies, the finished ones are always on floured surface and covered with tea towel.
Place your choice of filling in the middle of the circle and stick together the edges. When the filling is like the sauerkraut its harder to close them properly because if anything gets stuck in the edges they will fall apart while boiling.
Cook perogies in salted boiling water for about 3-5 minutes after they float to the top, and here again it all depends on the filling, prunes will need more time but strawberries and blueberries will be ok with just 3 min. (I take one out and just try it to make sure). Don't put too many in the pot at the time because they will expend slightly, with about 6L pot I put 30-40 at a time. When they are done transfer them to colander and drain, transfer to a big bowl and cover it with melted butter or they will stick.
Sometimes I make a lot of perogies and when they cool of I freeze them, put single layer of perogies on a cookie sheet covered with plastic and freeze, after few houres I transfer them to freezer bags.
We finally dug out the potatoes, I planted only one just to see if it will grow and was I ever surprised. Nine new potatoes, just enough for dinner and it was delicious. And in the same place I put two more, hopefully they will grow.
Every day I get few tomatoes.
First strawberries.
Carrots are coming up.
