Black Currant Jam (Preserving Pectines)

The food industry produces a huge variety of jams and canned berries and fruits, but what's better than an unbelievably tasty homemade jam that is full of natural vitamins!

Ingredients:

• 2.2 lb (1 kg) black currants
• 1 cup (200 ml) water
• 1.5 lb (600 g) granulated sugar

Directions:

1. Wash the berries, put them in a large enameled pan, add water (1 cup water for each 2.5 lb black currants), heat until 170F (70C).
2. Beat the mixture with an electric mixer.
3. Add sugar and boil on low heat 10-15 minutes (skimming the foam with a spoon).
4. While the jam is still hot, pour it into glass jars and seal with plastic lids (make sure everything is sterilized).

Vanilla-Chocolate Cake Prague ("Praga")

A perfect Birthday cake!
Ingredients:

• 1 cup sour cream
• 1 cup granulated sugar
• 2 eggs
• 1/2 can sweetened condensed milk
• 2-3 tablespoons unsweetened cocoa powder
• 2-2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar
• 1 tablespoon cognac or liquor (optional)
• 1-2 teaspoons pure vanilla extract

Creamy Frosting:

• 1/2 can sweetened condensed milk
• 1/2 lb unsalted butter, softened
• 1 tablespoon cognac or liquor (optional)
• 1-2 teaspoons pure vanilla extract
• Nuts to taste

Directions:

1. Boil the sweetened condensed milk (in the can) in a large saucepan (make sure the water covers the top of the can) for 1 hour and cool.
2. Beat eggs and sugar very well (using a whisk or mixer).
3. Add 1 cup of the flour, sour cream, 1/2 can sweetened condensed milk, and mix. Add the rest of the flour and mix again (sift all of the flour).
4. In a separate bowl, mix together the baking soda and vinegar, cognac or liquor (optional), vanilla extract, and baking powder. Add to the rest of the cake mixture and mix.
5. Pour the batter into a warm greased baking tray.
6. Put an oven-proof plate filled with water on the bottom of the oven to avoid burning.
7. Bake the cake at 375-400F about 20-25 minutes or until a wooden toothpick inserted in the center comes out clean.
8. Cool the cake, cut into 2 layers (cut across the middle of the thickness), and trim the edges to make them even.
9. Using a butter knife, frost each cake layer (and stack them on top of each other).
10. Sprinkle the top layer with the crumbs from the trimmed edges. Add nuts (if desired). ENJOY!

Creamy Frosting:

1. Mix the other 1/2 can of sweetened condensed milk with butter very well.
2. Add cognac or liquor (optional), vanilla extract, and nuts to taste, and mix again.
3. Cool the cream before frosting.

Stuffed Sweet Peppers

Ingredients:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• ~1/3 cup (uncooked) white rice
• 1 medium onion
• 1-2 lb sweet peppers (green or red)
• 4-5 tablespoons all-purpose flour
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice.
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
3. Cook the rice according to package directions and add to the ground meat.
4. Add salt and pepper and mix everything.
5. Cut the top of each pepper, remove the seeds, and put in a pot of salted boiling water for 2-3 minutes.
6. Put the pepper in a colander to strain the water.
7. Take a piece of the ground meat mixture with a tablespoon, and stuff each pepper.
8. Dip the open side of the stuffed pepper in flour and fry in large skillet in vegetable oil about 30-40 minutes, turning to all sides throughout cooking.
9. In the last 5 minutes of cooking, add a teaspoon of sour cream on the open side of each pepper. ENJOY!!

Spaghetti and Cheesy Meatballs

These meatballs have a yummy surprise in the center!

Ingredients:

• 1 lb spaghetti (use whole wheat to make the meal more nutritious)
• 2 eggs
• 1/3 cup dry bread crumbs (or 3/4 cup soft bread crumbs)
• 1 medium onion, finely chopped
• 1/4 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1-1.5 lbs ground beef (use 80/20 ground chuck or sirloin)
• 2-3 oz smoked Gouda cheese
• Pasta sauce
• Grated Parmesan cheese (optional)
• Nonstick cooking spray

 Directions:

1. Preheat the oven to 350 F. Line a baking sheet with foil and spray with nonstick cooking spray.
2. Cook the spaghetti according to package directions and keep warm.
3. Meanwhile, in a large bowl, mix together the eggs, onion, bread crumbs, oregano, salt, and pepper. Add the ground beef to the bowl and mix with one hand (use only one hand to avoid overworking the meat).
4. Coarsely grate the smoked Gouda cheese.
5. Take a few tablespoons of the ground beef mixture into your palm, spread it flat, and sprinkle with some of the cheese. Shape into a meatball and place on the baking sheet.
6. Bake the meatballs at 350 F for 25-30 minutes or until the meat is no longer pink and the cheese is melted.
7. Heat a desired amount of pasta sauce in a small saucepan. Add ~ 1 ladle of the sauce to the cooked pasta (additional sauce can be added when serving). When serving, also add pasta sauce on top of the meatballs. If desired, sprinkle with grated Parmesan cheese. ENJOY!!

Philly Cheese Steak Sandwiches

A beloved classic has never been so easy to prepare!

Ingredients:

• Hoagie rolls
• 2-2.5 lbs steak (you can use ribeye or top sirloin)
• 2 medium onions
• 1 red bell pepper
• 1/2 lb mushrooms, sliced (baby bella or white button)
• Provolone cheese
• 2 tablespoons extra virgin olive oil
• Salt, pepper to taste

Directions:

1. Thinly slice the onions, pepper, and mushrooms and saute in a large skillet in hot oil (on medium heat) about 10 minutes.
2. Slice the steak into thin, short strips (you can put the steak into the freezer for several minutes to make slicing easier) and add to the skillet.
3. Add a small pinch of salt and freshly ground black pepper.
4. Cook and stir occasionally until the steak is cooked through, the onions are caramelized (golden-brown), and the peppers and mushrooms are tender.
5. Thinly slice the cheese and add to the skillet (enough to cover the surface). Cook until the cheese is melted.
6. Place the cheesy mixture into a sliced-open hoagie roll and ENJOY!! (This recipe makes enough for 4-6 hoagie rolls).

Broccoli and Shells

This is a great way to get your kids to eat their veggies!
Ingredients:

• 1 lb pasta shells (use whole wheat to make it even healthier)
• 1 medium onion, finely chopped
• 4-5 garlic cloves, minced
• 1/2 lb mushrooms, chopped (baby bella or white button)
• 1/2 lb broccoli florets (fresh or frozen)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• Salt, pepper to taste

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, in a large skillet saute onions and mushrooms in olive oil until tender, stirring occasionally (~10 minutes on medium heat).
3. Sprinkle with a little bit of salt and pepper.
4. Add the minced garlic and cook 1-2 more minutes (be careful not to burn the garlic).
5. Add broccoli to the skillet and cook until tender. Sprinkle with grated Parmesan cheese.
6. Add the cooked pasta to the skillet. Stir and cook together 5 more minutes. ENJOY!

Aubergine Paste (Eggplant Caviar)

These make perfect hors d'oeuvres (appetizers) for any party!

Ingredients:

• 3/4 lb eggplants
• 1-2 onions, finely chopped
• 2 tablespoons vegetable oil
• 1 tomato, peeled and finely chopped
• Vinegar
• Salt, pepper to taste

Directions:

1. Bake or boil the eggplants until ready.
2. Peel and finely chop.
3. Saute onion and tomato (to peel the tomato easily, make several slits on its skin with a knife and drop it in a pot of boiling water for 30 seconds).
4. Add onion and tomato to the eggplants, along with salt, pepper, and a small amount of vinegar.
5. Mix everything, cook a little bit to remove excess moisture, and cool.
6. This paste is perfect with fresh bread or toast. ENJOY!