~borsh~

One of my favorite soups!!!

Here's my recipe version:

Ingredients:

• 1 teaspoon salt
•  a little bit of pork meat or bone
• 3 medium potatoes
• 3/4 cup of sauerkraut
• 1/4 of onion finely chopped
• 1/3 of a carrot finely grated
• 1 small beet finely grated
• 3 tablespoons of tomatoe sauce

Directions:

1. Bring to boil water in a medium sized saucepan. Once it started boiling salt the water. Let it boil for 3 minutes.
2. Add small amount of meat or if you dont like meat in your soups add a pork bone.
3. Meanwhile cut potatoes into pieces you like, i prefer smaller. Add to the soup. Let boil for 6 minutes
4. Add sauerkraut or if you  don't like sauerkraut substitute with freshly cut cabbage.
5. Separately, heat a pan with oil and add onion, carrots, beets and tomatoe sauce, bring it to boil and turn to low and let it simmer for 3 minutes. Then add it to the soup.
6. Boil it for 4 minutes. And it's ready to eat!

Garnishings:

When you serve the soup in a bowl, add 1/2 tablespoon of sourcream or mayonaize.

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~baked cheese & vegetable twist~

Ingredients:

• 2 eggs
• 4 oz (1/2 of 8oz pkg.) cream cheese, softened
• 1/2 cup shredded any kind of cheese you like, and do a few different kinds
• 3 cups frozen broccoli cuts, thawed, drained
• 1/2 lb. fress mushrooms, cut into quarters
• 1/2 cup cherry tomatoes, cut in half
• 4 green onions sliced
• 2 cans ( 8 oz. each) refrigerated crescent dinner rolls.

Directions:

Heat oven to 375 degrees F. Mix first 3 ingredients in large bowl until well blended. Stir in next 4 ingredients. Unroll crescent dough; separate into 16 triangles. Arrange in 11-inch circle on parchment - or foil -lined baking sheet, with short sides of triangles overlapping in center and points of triangles toward outside. (There should be a 5-inch-diameter opening in center of circle.)

Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. Bake 35 to 40 min. or until crust is golden brown and filling is heated through.

Enjoy,

MarinaKuzin

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~Mushroom-Spinach Tart~

Ingredients

·       Flour, for rolling out puff pastry

·       1 (from a 17.3-ounce package) sheet frozen puff pastry, thawed according to package instructions

·       1 medium onion, halved and thinly sliced

·       2 tablespoons olive oil

·       Coarse salt and ground pepper

·       2 packages (10 ounces each) white mushrooms, trimmed and thinly sliced

·       1 packages (10 ounces) fresh baby spinach

·       4 ounces of monterary jack chese (or any cheese you like)

Directions

1.    Preheat oven to 400 degrees. On a floured surface, roll the puff pastry out to a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. Bake until golden, rotating pan once, about 15 minutes or until tender.

2.    Meanwhile, in a small saucepan with a tight-fitting lid, toss onion with 1 tablespoon oil. Season with salt. Cover and cook over medium heat until onion begins to brown, about 5 minutes. Stir. Continue cooking with cover on for 15 minutes, stirring every 5 minutes. Set aside.

3.    In a large saucepan with a tight-fitting lid, heat remaining oil. Add mushrooms; cover and cook until tender and all liquid has evaporated, about 10 minutes. Fold in spinach; season with salt and pepper. Cover and cook until wilted, about 5 minutes more. Drain any liquid.

4.    Top dough with mushroom-spinach mixture. Scatter onion and cheese on top. Bake until cheese is melted all the way about 10 minutes.

Enjoy
MarinaKuzinPin It

here's some more layered jello

I decided to share some more of layered jello that i made.... blueberry flavored..... my child loves it...

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left over old paint

So since my toddler is in love with mixing stuff, i decided to use some of my left over old paint, here's what turned out.

1. What i used:

workspace

paint

water

ziplock bag

large clear tape

2. Pour paint in to the ziplock bag.

3. Add water.

4. Tape up the ziplock bag so that your child doesn't "accidentally" open it.

5-6.  And so my Viola smooshed the paint and the water together and then with the cotton swab she drew stuff. I am still keeping the ziplock bag because once in a while she wants to smoosh it around.

Here's something else i also did with Viola, i added a few different paint colors in the ziplock bag.

MarinaKuzin

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Coffee-Almond Deserts

Ingredients

for the dough:

• 1 1/2 cup of flour
• 1 stick of butter
• 2 egg yolks
• 1/3 cup sugar
• salt

for the filling:

• 1/2 cup of boiling water
• 1/2 teaspoon of coffee
• 1/2 cup of sugar
• 1 cup of almonds
• 4 egg yolks

for topping:

• heavy whipping cream
• pistacios

Mix all of the dough ingredients together. Then start putting them into the forms you're going to use to bake in. Preheat oven to 350 degrees. Bake the dough in forms for 10-15 min until golden.

When done baking take the little baked cups out of the forms.

Crush almonds into really small pieces.

To the boiling water add the coffee and put it together in a pan and bring to boil, add sugar, mix until it disolves. Take the pan off the cooktop and add crushed almonds into the mixture. Mix. Add 4 egg yolks into the mixture also and mix with mixer.

Add the mixture to each baked cup. Fill them all the way to the top. Bake 20-25 minutes more.

When cooled completely, top with whipped heavy whipping cream and pieces of pistaccio.

Enjoy

MarinaKuzin

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~Asparagus Tart~

Ingredients

·       Flour, for work surface

·       1 sheet frozen puff pastry

·       5 1/2 ounces (2 cups) Mazzarella cheese, shredded

·       1 1/2 pounds medium or thick asparagus

·       1 tablespoon olive oil

·       Salt and pepper

Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a sizes you need. Trim uneven edges. Place pastry on a baking sheet. Bake until golden, about 15 minutes.

Remove pastry shell from oven, and sprinkle with Mazzarella.

 Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell. In a steamer, steam asparagus for about 3 minutes. Arrange in a single layer over Mazzarella, alternating ends and tips.

 Brush with oil, and season with salt and pepper.

 Bake until spears are tender, 20 to 25 minutes.

Enjoy!

MarinaKuzin

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~grape flavored layered jello~

Grape Flavored Layered Jello

I used as you can see empty baby food jars to make jello in.

The first layer i put in just the regular jello.

Next level i mixed Whiping Cool with a lottle bit of jello.

In the third layer i added slightly more water than in the first layer to make it just a lighter color.

Make sure that before you pour in the next layer you let it stand in the fridge for at least an hour.

Enjoy

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~tulle tu-tu ~

 Here's a tulle tu-tu that i made for my daughter i got this idea from i heart naptime here's her tu-tu tutorial. I am going to make one more for my other daughter... the tu-tu is really easy to make ...

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~ catch up ~

 Tisue Rosette Kissing Balls

here are the docorations that i did for Valentines day for my kitchen countertop..... i got this idea from The Idea Room 

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~avacado and radish hearty snack~

I made this today from the REALSIMPLE March 2011 edition, it turned out really great!!! since i like avacado in every way possible... here's the recepie:

In a small bowl, mash the avacado
with 1 teaspoon of lemon juice,
1/2 teaspoon kosher salt,
1/4 teaspoon black pepper.
Split and toast the bagel.
Spread it with the avacado mixture
and top with 2 small radishes (slivered).
Serves 1

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~playdough fun~

Here's another playdough we did with my daughter...Pin It

wedding table decorations that i did a while ago

this was a brown and green wedding...

 this was a red and black wedding...

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old stuff

ok... sooo i had these old plates and cups that i was going to take to goodwill

then i decided, maybe not, i used a little bit of hot glue and made these platters:

so here's what turned out with food... it's a really good space saver on the table

later on i will probably paint spray them white, once i get paint spray that's not harmfull

here's the insparation that i got from:

Martha Steward's Paper Candy Stand

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strawberry/bannana/coffee smothie

i made this strawberry/bannana/coffee smothie, it was sooooo good, reminds me of hot summer days

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baby/toddler flower headbands

Here are some flower headbands that i made.

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hairpieces

my new favorite craft is burning silk!!! it gets addicting!!! just cut out different sizes of silk, then burn the ends with a candle or a candle lighter, and then use glue gun to glue them together....

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