December Filers

[tobey 0]

To be honest, Lena's borscht in the Ukraine was much better than mine. It's a 7 hour time difference and you know that Skyping is definitely not the same as cooking together in real life. But, thank God for Skype! Marriage...within 2-3 weeks of her arrival in Detroit. Can I really plan? I hope it will be in July when my daughter comes home to visit from Maui to be at our wedding. Here's the recipe (from Lena).

Ukrainian Borscht

PREP:

1 whole chicken or meat of your preference

3-4 potatos peeled and cut in small pieces

2 carrots - diced

1-2 small beets - peeled, cut and slivered

1 onion - cut and sliced thin

1 cabbage (small) - cut and slivered thin

parseley 1/4 cup

2 cloves of garlic

2 Tbs tomato paste

1 cup tomato juice

salt

pepper

Cut and boil chicken in a large pot of water - fill pot halfway with water (may substitute with meat)

Decrease heat to medium, cover slightly and simmer for 30 minutes

Add beets - increase heat to medium until beets are nearly cooked through

Add carrots

Add potatos

Saute onions in oil until clear, add tomato paste and tomato juice (mix well)

When potatos are nearly cooked through, add onion, paste and juice to pot

Add 5 cups of water to pot

Add cabbage (maybe 3 cups) - continue with medium heat and slightly covered

mince garlic and add to pot

add salt and pepper to taste

Turn off heat when cabbage is cooked through

Add chicken or meat (cut into small pieces)

Let the pot rest for 15 minutes

It's done and it is truly delicious! Don't forget to add a dollup of sour cream in the center of your bowl of borscht.

Take my word and my son's word for it! Enjoy

Now, about the challenge...we'll see...

I am originally from Ukraine and this is how my mommy makes Borsh too!!! My mom usually cooks the borsh in beef broth and then uses the meat in it as well. There is also a vegetarian version that uses beans instead. Either way, sour cream is a must have and "suhariki" or toasted dark garlic bread is great too!!

Edited April 3, 2011 by Inna&Stas

[tobey 0]

Thank you Inna for your awesome contribution. Good luck on your case studies, as Mari said "your and ingenious 'A' student" and you will get through this!!! (I did with just a few grey hairs!)

Have a nice day everyone!

Lise

Hehe, I can definitely feel those Grey hairs coming out as we speak. Oh the things we do for education.

[crazy_for_Iza 2]

Sorry, brain-fart. LOL

[crazy_for_Iza 2]

Wow, I absolutely love Borsh. Iza makes wonderful Borsh. I think I am addicted to dill. LOL Ok so here's a recipe from my honey. I really hope you guys try it. It's amazing.

Lula Kebob-

Ingredients:

l lb. Ground Beef (the higher quality the better, but it's not necessary. Make sure it's fresh. That's the key)

1 lb. Ground Lamb (Again, this must be high quality. Lamb typically comes from New Zealand, so it may have been frozen.

If you can source something local that's fresh it will greatly improve the taste.)

1 Pkg. of Lavash Bread (Greek Pita works just as good.)

1 Egg

2 Slices of good white bread.(Crust removed)

A couple ounces of whole milk. It does not have to be an exact amount. I'll explain later.

Fresh mint 3-4 sprigs finely chopped.

Cilantro Coarsely chopped (Garnish)

3 Sliced Roma Tomatoes (Garnish)

1 Medium Red Onion grated. Yes, I said grated. Stop crying.

Cumin

Salt and Pepper

Chili Powder

These are cooked on the grill.

Directions:

Tear your white bread with the crust removed into small pieces. Place in a small bowl and cover with milk and set aside. In a large non-metal bowl combine beef, lamb, egg, chopped mint, grated red onion, cumin, chili powder, salt, and pepper. I left out the quantities of the seasonings because people's tastes vary widely. They are supposed to be highly seasoned. Put in an amount that you think is right. You'll have a chance to change it later. Add the bread that has absorbed the milk. Squeeze out any excess milk. Mix all ingredients by hand being careful not to over mix as the meat will become tough. When the meat mixture is thoroughly mixed, take a teaspoon of it and cook it on the stove. This is how you check your seasonings to see if they suit you. Adjust seasonings as desired. Form the meat into logs about an 1" to an 1-1/2" by 8" long and place on a cookie sheet. Once you have shaped your meat place in the fridge for at least 45 minutes. Overnight is best, but not necessary. It gives the proteins a chance to bond with the egg and bread so everything doesn't fall apart. Make sure to oil the grill before you put the meat on or it will stick like crazy. Cook your kebob over a medium high heat until done. Do not try to turn them early. You turn them when the meat releases from the grill grate. If it sticks, it's not ready.

Serve the kebob in warm lavash or pita with a dollop of sour cream, chopped cilantro, and tomato. I could eat this everyday and never get sick of it. I hope you guys like it. If anybody decides to try this, and has any questions just shoot me a message and I would be glad to help. I have cooked this many times and am a professional kebob master.

[M & J 5]

Hello everyone!

I hope everyone had a nice weekend. I had trouble logging on to the USCIS website so I couldn't see if I got fondled. I believe I locked myself out the system. At any rate, I registered again under a different e-mail address. I now see that I was "fondled" on 3/21/2011 also!!!! woo-hoo!!!

:dance:

Jamila

[Shawn-n-Sonoko 9]

*Whew* Miss a couple of days of logging in and there is a billion new pages and posts!

All the recipes and talks of them have gotten me super hungry and I haven't eaten dinner yet, so off to that I go.

I do want to mention to those who need to know what to do next (after NOA2), check under your country's consulate and embassy page. I know the US Embassy in Tokyo page has a great guide and checklist, and the Embassy page for the Philippines has an awesome PDF saying what needs to be done and where to go in prep for the Interview.

They are all usually listed under the non-immigrant section and look for the K-1.

Congrats to Militarygf, and I'm still rooting for everyone else!

OK.. I'm craving Lasagna tonight, so off I go and need to try not to miss more than a day from here so I can keep up!!

-Shawn

[wendie and sam 4]

OK here are my recipes, the first two are from Sam's mom's awesome cooking skills. The fish recipe is amazing!! The rice is your basic white rich whch may people mess up so this is a recipe to help you make perfect fluffy basmati rice.

The second two are my contributions, sweet pumpkin bread for everyone's first Thanksgiving together and the second is a very easy and awesome Apple pie recipe in honor of our fiance's coming to America.

Let me know if anyone has questions, I typed these super fast.

White Rice

Basic measurement: for each measure of rice, you must add 1 ½ measure of boiling hot water

i.e. if you use 1 mug or cup of rice you must add 1 ½ mug or cup of water

1. Put cold water on the Boil in the pan

2. While water is boiling, wash the rice until you get rid of as much starch as possible

Washing Instructions:

a) Putting rice in a bowl

b) Adding cold water to rice

c) mix rice in water filled bowl with your hands to thoroughly wash

d) gently pouring out the water

e) repeat steps a-d as many times as possible until rice water is less milky

f) drain water completely without spilling rice into the sink

3. Put drained and cleaned rice into pan with 1 ½ measure of boiling water

4. Immediately add some Salt (about 1/2 teaspoon per Tea Mug Measurement of Rice)

5. Immediately add a drop of oil (approx ¼ tsp.)

6. Stir well with wooden spoon

7. When the mixture starts bubbling again, immediately reduce heat to the middle of Medium heat (so that the rice is gently bubbling)

8. Cover and leave for 10-12mins (for 1 Mug Rice), 20-24(2 mugs)

9. When time is up, turn off Heat and leave it to stand (Covered) for approx 7-10 mins. This will let it settle nicely

10. Uncover and separate the rice with a fork, it should come out nice and fluffy

Hashu Fish instructions

Ingredients:

1 Onion

3 cloves garlic

walnut sized Fresh ginger

1 heaping tsp. Curry powder

1 small dried lime- crushed,

1 tsp. Tamarind

1 tbsp. Date Syrup (from the Arabic store)

2 tbsp. vinegar (balsamic)

Put all ingredients in food processor and mix to paste. If too sour put more date syrup, if too sugary add vinegar. Layer paste on fresh fish and bake at 190 C for ½ hour.

The best Pumpkin Bread Ever!

Ingredients:

3 ½ cups sifted all purpose flower

2 tsp. Baking soda

1 ½ tsp. salt

1 tsp. nutmeg

3 cups white granulated sugar

1 cup oil

4 eggs

2/3 cup water

2 cups canned or fresh pumpkin puree

½ cup brown sugar for garnish

Instructions:

1) In large bowl- mix flour, baking soda, salt, cinnamon, nutmeg and sugar

2) Make a large hole in the middle of the flour mixture and add the oil, eggs, water and pumpkin one at a time.

3) Mix all ingredients using large wooden spoon or whisk until completely mixed.

4) Pour batter into two greased and floured bread pan or greased cupcake pans.

5) Sprinkle a small amount of brown sugar on the top of the uncooked mixture for garnish.

6) Bake at 350 degree F in pre-heated oven for 30 minutes or until toothpick inserted in the middle comes out clean.

Grandma Ople’s Apple Pie

Ingredients

• 1 recipe pastry for a 9 inch double crust pie or store bought pre-prepared pie dough

• 1/2 cup unsalted butter

• 3 tablespoons all-purpose flour

• 1/4 cup water

• 1/2 cup white sugar

• 1/2 cup packed brown sugar

• 1 tsp. cinnamon

• 8 Granny Smith apples - peeled, cored and sliced

Directions

1) Preheat oven to 425 degrees F (220 degrees C).

2) Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, cinnamon and bring to a boil. Reduce temperature and let simmer until thick.

3) Place the bottom crust in your pan. Fill with apples, when you have a complete layer on the bottom, add a few teaspoons of the butter sugar mixture, then add more apples and keep layering butter mixture until mounded slightly. Reserve at least 5 tablespoons butter mixture for topping.

4) Cover the layered apples with a lattice work crust. Gently pour the remaining sugar and butter liquid over the crust trying to get it on top of the crust and within the lattice holes. Pour slowly so that it does not run off.

5) Bake 15 minutes in the preheated oven with a cookie sheet under the pie plate. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

[Mariye & Ky 172]

Oh wow... the recipes on here are all very sensational! Everytime I read one I put the ingredients I don't have in the house on my grocery list. I now have my ingredients for Borsch. Mmmmm I'm soooooo happy about that. Tonight I made a Quinoa, Pine Nuts, Beets and Arugula Salad... perfect for after a [yoga] workout. All these recipes are going to be counter productive for my Fitness Challenge routine! ha ha ........... If I am fatso from all of you when I put on that Wedding Gown.....

I can't wait to try more recipes from our Decemberite Int'l Family Cookbook!

Mari

[kristen_maroc 126]

Well... then lets post HEALTHY recipes!

Orange-Beet Salad

(I hated beets growing up, but that's mainly because in the US, we don't know how to make them delicious!)

Boil beets until fully cooked; chop into cubes. Lightly salt, but just a touch

Squeeze 3-4 oranges over beets

Section 1 orange (take off the inner white layer of each section), break into small pieces, toss with beets

Add a touch of honey or sugar if it is too sour

Toss with either chopped cilantro or mint leaves

Serve! Delicious, healthy, and really interesting flavors...

<3 to all; no touch since the first week in Jan still. OH WELL.

[Lise+Michael 13]

Yanno... I went to a bazillion years of schooling, got mentally bored and for a hobby & fun I am currently enrolled in another undergrad program. This didn't give me grey hair.

In fact, my very adventurous life didn't give me grey hair either.

THIS VJ GAVE ME GREY HAIR (24 of them cuz I counted), and IT STILL IS GENEROUS ENOUGH TO CONTINUE GIVING!!

lol After my girls were grown up I thought it would be fun to go to university, I completed my undergrad and continued on to complete my Masters.....that is where the grey hair came in! But...I would do it all over again! I am considering a post graduate program once I am settled with Michael.

Have a nice day!

Lise

[Lise+Michael 13]

Oh wow... the recipes on here are all very sensational! Everytime I read one I put the ingredients I don't have in the house on my grocery list. I now have my ingredients for Borsch. Mmmmm I'm soooooo happy about that. Tonight I made a Quinoa, Pine Nuts, Beets and Arugula Salad... perfect for after a [yoga] workout. All these recipes are going to be counter productive for my Fitness Challenge routine! ha ha ........... If I am fatso from all of you when I put on that Wedding Gown.....

I can't wait to try more recipes from our Decemberite Int'l Family Cookbook!

Mari

Hi Mari,

My daughter introduced me to Quinoa when she was here last week and I loved it! Would you share your Quinoa Pine Nuts, Beet and Argula Salad with us? My daughter eats vegeterain dishes and I think she would like this one.

Thanks

Lise

[Lise+Michael 13]

Good Morning fellow December filers: Awesome Job with the recipe posts!!!!! What a pleasant surprise coming on the site this morning, we had 4 new recipes to add to our VJ International December Family Cookbook!!!!

Our VJ December filer family cookbook is well on its way to becoming a very unique interesting keepsake! Below is a recap of those who have contributed to date:

Derek & Callie (Australia); Michael & Lise (Canada)

Alex & Joan (Dominic Republic); Sean & Sonoko (Japan)

Nikolacoldada (Mexico); kristen_maroc (Morocco)

Gsummit (Nigeria); Marcia & Danny (Poland)

Swissmiss2 (Switzerland); Mari & Kadir (Turkey)

Turano_Family (Ukraine); Gyselle (Singapore)

Mochamich (Haiti); Inna & Stass (Israel)

Lena & Igor (Ukraine); Crazy_for_Iza (Armenia)

Wendie and Sam (United Kingdom)

Lets all encourage members from the countries below to contribute! We would love to have contributions from the following countries:

Albania; Argentina; Brazil; China, Columbia;; England; Germany; Guyana; Ghana; Guatemala; Honduras; India; Ireland; Ivory Coast; Jamaica; Macedonia; New Zealand; Peru; Philippines; Russia; South Africa; Taiwan; Thailand; United Arab Emirates; Venezuela

I will update the contributor list next Monday, have a wonderful week everyone!

Edited April 4, 2011 by Lise + Michael

[Lena and Igor 5]

Good Morning fellow December filers: Awesome Job with the recipe posts!!!!! What a pleasant surprise coming on the site this morning, we had 4 new recipes to add to our VJ International December Family Cookbook!!!!

Our VJ December filer family cookbook is well on its way to becoming a very unique interesting keepsake! Below is a recap of those who have contributed to date:

Derek & Callie (Australia); Michael & Lise (Canada)

Alex & Joan (Dominic Republic); Sean & Sonoko (Japan)

Nikolacoldada (Mexico); kristen_maroc (Morocco)

Gsummit (Nigeria); Marcia & Danny (Poland)

Swissmiss2 (Switzerland); Mari & Kadir (Turkey)

Turano_Family (Ukraine); Gyselle (Singapore)

Mochamich (Haiti); Inna & Stass (Israel)

Lena & Igor (Ukraine); Crazy_for_Iza (Armenia)

Wendie and Sam (United Kingdom)

Let’s all encourage members from the countries below to contribute! We would love to have contributions from the following countries:

Albania; Argentina; Brazil; China, Columbia;; England; Germany; Guyana; Ghana; Guatemala; Honduras; India; Ireland; Ivory Coast; Jamaica; Macedonia; New Zealand; Peru; Philippines; Russia; South Africa; Taiwan; Thailand; United Arab Emirates; Venezuela

I will update the contributor list next Monday, have a wonderful week everyone!

And America too!

[DiZZyLoX 114]

Getting added to the Decemberite TimeLine

Ladies and Gents,

Managing, uploading, sorting and picture-fying the December Timeline is a daunting task. I am more than happy to do it for the Dec. Fam as it gives me something to focus on in relation to our journeys!

HOWEVER, hunting in the posts for who needs what change and who needs to be added is difficult seeing as how I don't check the site every day. Going forward, it would be easier if you provide me a link to your VJ Timeline (the one that tells your your approximate NOA2 adjudication window), because that is the timeline I use to update our timeline. Just providing me your username and information makes it harder for me to research your details. A link to your timeline will be good. Otherwise I wait until you post here and I can click on it...hence the fact you don't get added as soon as you want to be.

While I understand that you being able to update the list your self might seem easier, in the end could create a nightmare for the group. Also - in order to do something like that our timeline will end up being ugly and I'm just not willing to stoop to an ugly timeline. Our colors are pretty. And I like it that way.

So, no link? No add. Good link? Add.

Also - private messages to me are no good. I never check 'em. Sorry!!!

We're almost there gang! WoooooooooooooooooooHOOOOOOO!

Edited April 4, 2011 by DiZZyLoX

[Mariye & Ky 172]

Hi Mari,

My daughter introduced me to Quinoa when she was here last week and I loved it! Would you share your Quinoa Pine Nuts, Beet and Argula Salad with us? My daughter eats vegeterain dishes and I think she would like this one.

Thanks

Lise

You got it Lise! I really enjoyed this salad so much I'd love to share it with everyone (it's from Mind, Body and Spirit Fitness --- it's not mine aside from the substitutes and variations, so I'm copying here).

Quinoa and Beet Salad

Ingredients:

6 small golden beets, peeled and cut into 1/2 in wedges

3 tablespoon olive oil

2 tablespoon red wine vinegar + additional to taste

1 garlic clove, smashed

1/2 tsp Kosher salt + a pinch and additional to taste

1/4 tsp sugar ( I use organic raw)

2 C water

1 1/2 C Quinoa

2 tablespoons Pine Nuts (* I use about 4 tsp here because I love them)

2 C baby arugula

2 ounces good quality Feta or Ricotta Salata

Freshly ground pepper

Directions:

1. In a pot with a steamer basket, steam the beets until tender, about 12 minutes. Transfer beets to a large bowl and toss with 2 tablespoons each of the oil and vinegar; mix in the garlic, salt and sugar. Let sit at room temperature at least 30 minutes.

2. Meanwhile, in another pot, bring the 2 cups water to a boil. Stir in the quinoa and a pinch of salt. Cover and cook over medium-low heat until water is absorbed, about 15 minutes. Fluff quinoa with a fork and let cool.

3. In a small skillet over medium heat, warm remaining oil. Add the pine nuts and cook, stirring, until golden, about 3 minutes. Pour pine nuts and oil over quinoa and toss.

4. . Remove garlic from beets. Add quinoa and the arugula and cheese to beets and toss well. Season with vinegar, salt and black pepper to taste. Serve chilled or at room temperature.

Notes: Serves 4

* stand: 30 mins

* prep time: 10 mins

* cook time: 20 mins

Mari Substitutes: You can use red beets if yellow not available.

Lightly toast the pine nuts with a little Kosher Salt and olive oil: constantly stir or they burn. They should be golden.

If you can't find baby arugula, then use mixed salad greens!

Mari Variation: Add mandarin oranges, or chunks of navel oranges(cored and seeded)

Add chunks of yellow and orange bell peppers if you used red beets to brighten the colours and taste.

Thinly sliced red onion to the mix would enhance the flavours of the oranges and beets, and marry well with the vinaigrette dressing!

*I rated this recipe on the site and here is what I wrote *

What do you think? Rate this recipe!

:star: :star:

Comments (1)

mari wrote: I made this Quinoa and Beet Salad and it was VERY GOOD! After yoga, I'm typically hungry and heavy food is out of the question so this salad was PERFECT to satisfy my appetite. I want to add the sweetness of the beets, the nutty flavour of the quinoa and roasted sweet pine nuts along with greens and oil & vinegar dressing was pleasing to the palate! Very Fresh.

4/3/2011 10:11:03 PM