Gluten-Free Oven Fried Chicken

One of the things we've missed the most since we started doing a gluten-free diet was oven fried chicken.  So last week I surprised my family with it...just a modified version of it.  I substituted ground oatmeal (oat flour) for the flour and skipped dipping it in the milk and egg whites.  It came out SO good!  When it was all gone, the kids were still asking for more!

It is easy too - my favorite kind of recipe.

Put about 1/4 cup of butter in a baking dish and melt in the oven.

Grind in the blender about a cup of oatmeal, then mix the oatmeal with your favorite seasonings. 
Roll your chicken strips in the oatmeal until thickly coated.
Place the chicken in your pan - coating both sides of the chicken with butter.

Bake on 425 for about 20 minutes - or until tender and white.

It's been exciting to be able to find recipes for my family that we enjoy, are healthy and that actually taste great.  I've just had to be a little more creative. ;)  I'm thinking about Thanksgiving over here and excited to try a green bean casserole with this type of topping on onions.  Now, if only to find a substitute for stuffing...

Oatmeal Flour Cottage Cheese Pancakes

~Hasn't even been up 24 hrs and I'm already editing it!  Accidentally made pancakes with 6 eggs instead of 8 (I'm pregnant) and I think I like that even better.~

Thought I would post the recipe before I forgot.  The first time I tried making oatmeal cottage cheese pancakes they came out so awful that I could not eat them (the kids did), but I kept trying.  I probably would have given up, but we were getting so much goat cottage cheese that I wanted to find different ways to eat it.  If you know us, our weekly pancakes are pretty important.  FINALLY, after a few weeks of trying different things, I was able to make a good pancake.

A few a little burnt, but I haven't been able to get any other pictures.  Usually they are devoured too fast!

2 c. oats
2 c. cottage cheese
4 tsp. vanilla  (this is approx. as I use vanilla powder - a little in each tsp with hot water)
6 eggs
4 tsp. honey
1 tsp baking soda
1 tsp salt
2 ts baking powder  (the pictures were before the baking powder)
optional: 3/4 tsp of maple flavoring

Put oatmeal in blender until it becomes flour.  I then put all of the other ingredients into my food processor until blended.  

(The maple flavoring is probably not on the diet and processed, but it adds a lot to the pancakes since we usually can't get maple syrup.  I have substituted maple syrup for the honey before, but we use it sparingly.)

Flourless/Sugarless Chocolate Cake

Today was my love's birthday and even though he doesn't feel like his birthdays should be celebrated anymore, I couldn't let the day pass without making some type of cake...diet or no diet.  I was planning on trying a doughnut recipe with some coconut flour I had made.  When he headed to the city to go to the bank, I decided to quickly look online first to see if there were any other options and I came across  Healthier Flourless Chocolate Cake.  The kids and I made some cards and wrote what we love about daddy, then we started making this super, easy cake.  I must admit I was a little skeptical...until the house started filling with the smell of chocolate.  After that, I practically danced throughout the house, barely able to contain myself.  I felt like when we were first dating when I would wait for his visits.  I kept glancing out the window waiting for him.  The kids were just as anxious as I was.  We couldn't wait to surprise him!  I'm excited to say that it was not disappointing.  We will be adding this fudgy, brownie tasting cake to our permanent recipe "box".

Anna said that daddy would put her card in his office and keep it to remember their times together after she got married. ;)

Even though it is his birthday, he has been working so hard to help me prepare for the ladies' banquet we have coming up (a big reason why I have been absent from the blog).  He has been cutting paper flowers for me to put together and anything else I've needed help with.  Don't know what I'd do without him, or Sister Lina and her mom.  They cut out all of these roses for me.  What a blessing!  I didn't have to do any of the work and just had the fun job of putting them together.

Would appreciate your prayers for our ladies' meeting.  It is on March 9th in celebration of the big holiday, Women's Day -March 8th.  I am unsure how many will come, but we have invited over 20 women - most of them unsaved.

Sugar-Gluten-Dairy Free

Now to answer the BIG question you've all had for us the past couple of months..."What do you eat???"  Well, for starters, those chocolate balls at the top. :)  Yes, they fit every one of those requirements, though sometimes when I am eating them I question the lack of sugar as they are very sweet.  As we were going through furlough avoiding pizza and all that good stuff (THAT was hard!), a sweet friend introduced us to raw truffles.  I don't really have a recipe for them, I just put raisins or dates (dates are better), soaked almonds, cocoa powder, and a little vanilla in a food processor and blend away until I have a nice dough.  Then I rolled the balls in coconut.  Mmmm!  I also tried a raw foods chocolate cream pie, but that was a little disappointing, so I will keep modifying it.  Next on my list is Thin Mint Brownies and my husband has a request for cheesecake-we've heard great things about that.  So, don't be feeling sorry for us.  We're all pretty happy....okay, I still have some cravings for York Peppermint patties once in a while, but maybe the brownies will help.  Well, guess this post will be short since my love is calling for me to make the brownies.

P.S. I sometimes cheat on the dairy. 

Tastes from Ukraine

 

When thinking of Ukrainian food, this may not be the first thing that comes to mind.  In fact, it may not come to mind at all.  But for us, we remember mayonnaise chicken.  I'm sure it came about just from the creativity of the Ukrainian housewives.  They use a little of everything they have with delicious results.  Whenever they could afford it, this is what Kristina usually fed us.  Because my husband was craving it, I decided to fix some the other day...and a few more days after that as well.

Ingredients:

Mayo (1-1/2 cups)

1 egg

juice from 1/2 a lemon

some or all of the following (onion, green onion, garlic, salt, pepper)

Spices/fresh herbs (I used rosemary this time because I was craving the flavor, but you can use whatever you have...dill, oregano, basil...)

Mix all of the ingredients together.  Spread over chicken pieces in pan.

Cover with tinfoil and bake at about 325-350 for about 45-1 hr.

Any additional cooking, I usually cook at 425.

Ukrainians usually use chicken with the skins and bones.  I've done both skinless and with skins.

Cake Pop Fun

Hmmmm....I take that back.  More like "Cake Pop Mess".  hehe   The kids and I stuck our hands in and made cake pops about 4 weeks ago when we were visiting my grandmother and aunt.  The kids absolutely loved them!  They could have eaten them all in one sitting.

We tried letting the kids help,

 

but it wasn't long before Sammy decided it was better to take out huge chunks and eat it instead of crumble it. :)

 
After a few times of my balls falling into the chocolate when I went to dip them, I decided to dip the sticks in the chocolate, into my cake balls then let them sit in the fridge for a little while until the chocolate hardened in the cake pop.

 

 Makes me want to do some more!

While Lydia was gone with daddy one morning {she called it a date ;)}, Anna blew bubbles with my grandmother.

Since we were there for a conference {everyone was SO sweet!} and we were all sick, we didn't get to spend a lot of time with them, but we will be back!

 WE MISS YOU MAMA!  SEE YOU IN JUNE!!!

What's for Supper?

 A few months ago, I had a creative streak run through me as I was preparing supper which resulted in the creation of a family favorite (as long as I remember to SHRED not CHOP the onions, haha).

Yuri and Kristina are coming over for supper tonight (they couldn't make it last week) and this is what's on the menu, along with biscuits from the mix I made earlier and carrot cake (if I have the energy). 

Here's how to make it:

Layer sliced potatoes on bottom of pan (sometimes I lightly fry them in oil and water until tender), pour 1/2 of the seasoned white sauce over potatoes.  Add a layer of shredded or chopped onions then sliced carrots (in the photo I had left over corn and peas so added that as well).  Next add a layer of cooked chicken, bread cubes/crumbs then pour on remaining sauce.  Lastly, sprinkle shredded garlic on top.  Cook at 375 degrees until veggies are tender when pierced (about 30 minutes to 1 hr).

White sauce

Melt a little more than 1/4 c. of butter in a saucepan.  Add a little more than a 1/4 c of flour, stirring until bubbly and mixed.  Stir in 4 cups of milk until thickened.  Remove from heat and add desired seasoning.  I have used both mushroom seasoning packets and chicken.  (In the photo, I made a thicker sauce with 1/2 c. butter, 1/2 c. of flour and 4 cups of milk, but the sauce barely made it past the first layer.)

Well...guess I better get in the kitchen.

Cinnamon Roll Pancakes

(Updated: now my click here has a link.  Sorry.)

Doesn't that sound absolutely delicious?  My two favorite things made into one Saturday morning tradition.

 
My friend Sarah recently shared this recipe with me.  She usually uses the Pioneer Woman's sour cream pancakes (sorry, was too lazy to find a link), but I am so addicted to my buttermilk pancakes that it's hard to try something else.  One of these days I'm going to try them though.  These cinnamon roll pancakes were super easy to make and were quickly consumed.

Prepare pancake batter. (Click here for my buttermilk pancake recipe and also my apple cinn. pancakes.)
In a separate bowl, mix together 1/4 c. butter, 1 tbs cinnamon and 1/2 c. brown sugar.
Pour pancake batter onto buttered skillet and swirl in cinnamon mixture. {I dropped it, then swirled it with a butter knife.}

Next on my list is Banana-Pecan Pancakes and oven pancakes.  Always been a little skeptical of banana pancakes, but gonna give it a try.  So far, though, buttermilk pancakes topped with frozen berries and a little of mama's syrup (mapleline/sugar/water) are still a favorite.  What are your favorites?

Saturday Traditions

What is Saturday morning without pancakes or french toast?  Mine may not be perfectly round, but they sure are tasty!  {Just ask the kids...they eat about 3 each!} 

~Buttermilk Pancakes~

2 eggs

2 cups of flour

1 1/2 - 2 c. of buttermilk

2 tbs. sugar (or try substituting brown sugar)

4 tbs. vegetable oil

2 ts. baking powder

1 ts. baking soda

1/2 ts. salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Not thick enough?  Add a little more flour.  Too thick?  Add a little more of the buttermilk.

For Apple cinnamon pancakes, add cinnamon with other dry ingredients and add 2 peeled and chopped apples to the batter. Mmmm!

(Don't have buttermilk handy?  Sour your own milk by adding 2 tbs of lemon juice or vinegar plus enough milk to make 2 cups, let it stand at least 5 minutes.  OR I always have extra goat's milk sitting out to sour for cottage cheese...fresh milk takes a day or two to sour, but makes every thing extra delicious.)

Saturday is also the day of haircuts...if needed.  This Saturday was Sammy's first cut!

 We started out with the scissors and ended up using the razor.

 My cute, little baby boy.

My handsome little man.

Hot Cocoa Mix

So many memories come with a warm cup of hot cocoa...

or for some of us hot carob,

poor deprived children.

In we'd come,

cold and wet from our hours of play in the snow,

to the delicious aroma flowing from the big pot of hot carob sitting on the stove.

We never understood why our friends never wanted a cup.

Even though I cherish the memories of the pots of carob,

it's the taste of Swiss Miss that we dream of when it starts getting cold...

You know, the one with the little marshmallows in it.

This year, at my husband's urging, I searched for

the perfect recipe...

and after some tweeking, I think I might have found it.

(Though it has been a while since we've had Swiss Miss.)

So, if you are away from your homeland and missing the Swiss too...

or if you just like to make up some gifts...

Here is a recipe for you to try.

Hot Cocoa

6 c.  Instant Dry Milk

1 1/2 c.  Granulated Sugar

1 1/4 c. Baking Cocoa

1/2 ts. salt

2 ts. (10 gr.) vanilla sugar

(Do Americans have vanilla sugar or powder?

We missionaries talk a lot about American cruisine...

but that's just so you don't get too jealous

about all the great food we get to eat!)

Mix well.

Add  1/2 c. mix to every 1 c. of hot water.

(or for a little cup like mine above, 1/4 c. mix to every 1/2 c. water.)

My husband even found a store here that carries American style marshmallows!  YUM!

Even though my husband thinks this is the best hot chocolate ever, and my girlies start singing every time I start to make it, I'm still having fun tweaking it.  I'm still really tempted by those recipes calling for powdered sugar and flavored creamers or instant pudding, but alas, not the easiest things to get or cheapest things on the mission field. 

Hope it makes your day a little warmer!

Cooking with Christina

And what's on the menu?

Borsch!

Now, I know there are some that are skeptical that anything that has beets or cabbage in it could be tasty, but that's just because you haven't tried borsch.  I'm talking about a good, Ukrainian borsch.  I made it once before we moved to Ukraine, but I wanted to know how they cook it.  So, Monday afternoon Christina came over and showed me how to make a good pot of Ukrainian borsch.  It was much easier than the recipe that I cooked in America and SO tasty.

You will need

1 decent size piece of meat cut up (they use chicken a lot because it's cheap, but they prefer beef or pork)
10 small potatoes, sliced into wedges (or chopped, however you prefer)
2 lg. onions, chopped
4-6 bouillion cubes
oil
3 carrots, shredded
2 beats, shredded
4 bell peppers, chopped (she used yellow, red and orange...in the winter she doesn't add the peppers)
1/2 head of cabbage, sliced (don't shred or it will be too soft)
1 - 1 1/2 tomato paste
Bay leaf
Salt and Pepper

Fill a good size pan with water.  Add meat and bring to a boil on high heat.  When meat is cooked (20-30 minutes), add potatoes.  While potatoes are cooking,saute shredded carrots, shredded beats, chopped peppers and chopped onions in oil.  (She used a decent amount of oil...maybe 1/2 cup?)  When potatoes are almost tender, add tomato paste, sauted veggies, chicken bouillions, a bay leaf and salt/pepper.  When potatoes are cooked, add cabbage and cook for about 5 minutes longer.  Remove from heat.

Serve with desired greens (dill, parsley), sour cream and, of course, black bread!    

Not only was she teaching me how to make a good pot of borsch and giving me a Russian lesson, but it also gave us a chance to talk.  We talked about staying in the will of God and when we get off track ask God's forgiveness then get back in His will.  She started asking about American politics, which led us to the health care here in Ukraine.  She shared with me how difficult it is and how much easier it is for women to just get an abortion.  She told me that her grandmother or her mother (I can't remember) had 19 abortions!  She told me she knew a girl who went to the bar and got pregnant.  Then when the guy said he didn't love her and wouldn't marry her, she quickly went and had an abortion before her mom knew.  She had 2 abortions before she was married.  When she finally did get married, she was unable to have children because of what the abortions had done to her body.  Her family, not knowing about the abortions, could not understand why a "heatlhy" girl like her could not have children.  They think of abortion as no big deal, but it haunts them for the rest of their lives.  Lina's mother didn't think that she could be saved because of how many abortions she had.  Please pray for these women.  They need to know the one who died for them and loves them...no matter what they might have done in the past.  Pray also that they will learn to love their children and be keepers at home.   

Mm Mm Monday

I think I've said it before, I LOVE MONDAYS!  I know, I'm weird and probably the only out there who loves Mondays, but I just can't help it.  Mondays are always (or usually) so refreshing after a busy week...Tuesday - Valentina comes over, Wednesday - services, Thursday - prepare for Friday, Friday - evangelism, Saturday - cook for us, the church, and prepare everything for Sunday, Sunday - services.  On Mondays, I get to organize an area, plan for the week, maybe call someone, and COOK.

So in celebration of Mondays and for those of you planning the weeks menu, here is a recipe you'll want to plan in somewhere for the week.  I don't think that it is originally an Ukrainian recipe, but they make it so often here and it is sold everywhere that I think they now claim it as their own.  It is called Plov.

Ingredients
Approx. 1 c. of oil
Chicken (about 1 lg. breast)
1 onion
1-2 carrots (cut into julienne strips)
2 C. Rice
4 1/2 C. Water
Seasoning (They sell plov seasoning here.  Maybe similar to pilaf or chicken seasoning)
Garlic cloves
1 lg. spoonful Tomato paste (optional)
Fresh dill (optional)

Directions

 Fry chopped chicken in oil.  When almost cooked, add chopped onion, then carrots.  When tender, set aside in a bowl leaving oil in pan.  Rinse rice.  Add to oil in pan.  Add water, chicken mixture, seasoning and tomato paste.  (May need to add more oil.  You should see a layer of oil at the top of the water.)  Bring to a boil.  Simmer on very low heat.  (If there is no water left, yet rice is still not cooked, make holes in rice and poor in more water.)  When rice is almost cooked press garlic cloves into the rice.  If desired, add fresh dill after removing from heat.

*Most of the Plov that we have eaten is not made with the tomato paste or dill, but it is good made either way.

ENJOY!

Attack of the Zucchinis

Literally...I went out to my garden tonight after our prayer service and didn't think I'd ever make it out!  The zucchini plants seemed to be grabbing me from every direction!  I have the scratch marks to prove it! 
Except for the heat, I always look forward to this time of year now that I'm living in Ukraine.  Besides the zucchini, there's the strawberry season, raspberry season, cherry season...MMMMM.  The only way it could get any better is if they had blueberries, about the only thing they don't grow here.  (We're coming into apricot and plum season now.)  Just about every where you go, you will see people with their little stands selling their produce.  I absolutely LOVE the open air market, but rarely get to go anymore because 1) way too hot and crowded for a baby and 2) about an hour from our house.  When we first came to Ukraine, I went all of the time and always came back carrying way more than a pregnant woman should.  I'd just get too tempted by all of the smells of the fruit and vegetables and end up buying just about everything.

ANYWAYS....back to the attacking zucchinis.  Not only are they attacking me in the garden, but they are also invading my house.  Like I said though, I always look forward to this time of year and we are eating a LOT of zucchini stuff lately.  One of my favorite things to do is find someone new to give zucchini bread to.  It's always fun to see their response after they eat it.  They are always so surprised by sweet zucchini bread.  They, in turn, have surprised us with some tasty zucchini entrees.

SO, thought that I would share a few recipes with you that have helped me keep our zucchinis a little in check.  (Sorry, except for the last one I don't have exact measurements.)

~Fried Zucchinis with Garlic Mayonaise~

Slice zucchini into rounds.  Sprinkle with salt and roll in flour.  Fry.

Press garlic and mix into mayo.  Drop a spoonful onto one of the fried zucchini rounds.  Add a little sprig of fresh dill or parsley, if desired.  (I'd recommend the dill..mmmm.)  Watch out.  They disappear fast!

~Zucchini Patties~

Shred zucchini.  Add in approximately 2 eggs, some salt and flour until consistency like pancakes???  (Again, sorry no measurements.  They never seem to have measurements.  "Just add until it looks right.")  Fry.  Eat with sour cream or garlic mayonaise.

~Zucchini Lasagna~

(This one I actually found somewhere online, but thought that I would share it because it has become a family favorite.  Eric doesn't like vegetables, but tried it because it smelled so good.)

4 sm. zucchinis (I use only 2)                                  1/2 tsp. dried basil leaf
2 lg. tomatoes                                                           1/8 tsp. black pepper
1/2 c. finely chopped onions                                   3 tbs. olive oil
3 cloves garlic                                                           8 oz. shredded cheese (mild cheddar)
1/2 tsp. salt                                                                 1/4 c. shredded Parmesan cheese

Preheat oven to 350*.  Grease dish (8x8 or 9x9). 

Cut zucchini into 1/2 in. rounds.  Slice tomatoes into half, then into quarters.  Mix together zucchini to black pepper.  Toss.  Drizzle with olive oil and toss.  Turn into baking pan.

Bake 25 minutes or until almost tender when pierced with a fork.  Top with cheese and bake 10-15 minutes.

*You might need more onions and garlic depending on how much zucchini you have...we tend to like it better with more onions and garlic.
*I sometimes add Italian Seasoning instead of the basil.
*Any cheese will work.  I usually don't know what kind of cheese I'm using...I just grab a cheese that smells good and use that...or whatever Eric is able to find in the village.

ENJOY!  Let me know if you try them out!  If you have a favorite zucchini recipe, I'd love to hear it!

Apology to American Cooks

I have had to do a lot of pride swallowing lately as I disgrace the name of all American cooks. I probably should ask for your forgiveness if you are a good cook, just in case you ever come over. Every Sunday we have a dinner in-between services, which I cook the main dish for. In the past few weeks I have served meat loaf with potatoes that were supposed to be in the middle but had bubbled all over the place (was tired so I was pretty excited when Eric found box potatoes, just not so excited at how they worked in meat loaf), soggy tuna noodle salad (I can't do more than one thing at a time lately), over-boiled potato salad (just sat down for a "minute" and was awakened an hour later to Eric saying, "Jess, there's no water in this pan. Do you need to do something with these potatoes?"), and just yesterday, my biggest disaster ever, tuna noodle casserole (I didn't have a pan big enough to do it in the oven so decided to try the crockpot. Let's just say you couldn't even tell there were noodles in it and we served it on bread.) There was a day when I had all kinds of cake decorating supplies and instructions. My mom use to say that I was overly attached to my pampered chef cake decorator as I was even known to fill it with mashed potatoes and decorate my shepherd's pies! Instead of serving the dainty carrot cakes with the miniture carrots on them, I'm wanting to serve the cake before anyone sees it as usually the sides are caving in, besides the fact that I'm still experimenting with the vanilla powder we buy here and water so that it doesn't taste too bitter in my frostings. So, again. If you are a good American cook and ever hear a Ukrainian talk about how bad American food is, please forgive me. He probably was a victim of my cooking.

P.S. My husband says that I am over dramatic and that no one would know that anything was wrong if I didn't say anything...and people still went for seconds. I did find a great way to use the tuna noodle casserole - cook it in crescent rolls with cheese sprinkled on top. Yum.

P.P.S. Jolene shared an excellent article from Christian Womanhood Magazine about missionary wives on her blog, With Love from Ukraine. Not only do I think it would be a blessing for missionary wives to read, but would also give those interested insight into the lives of missionary wives. There was so much there that I could relate to - the lugging of water, washing clothes by hand, pressures to do more...I'll stop and let you read it for yourself.

~Better Than Egg Salad~

Our dear Valentina has been making this for us for a while, but I had never made it until just a couple days ago. It is definitely MUCH tastier than plain old egg salad.

4 eggs
8 oz cream cheese
4 cloves of garlic
mayo
salt

Shred eggs, cream cheese and garlic into a bowl. Add mayo and mix. Spread on bread or serve with crackers.


Not exactly sure on the amount of cream cheese and next time I think I'll add 6 cloves of garlic. You may prefer more or less. Also, I think our cream cheese is a little firmer than what I've used in America and it has a cream tint to it, but I think it taste the same.

A "NORMAL" Day

That's what I wanted last week...just for one day. Exactly what that is, I'm not totally sure, but I craved it. Life has been like a raging flood (literally in the kitchen) since I returned home. Between Bible lessons, evangelism, floods in the kitchen, sicknesses...(I'll stop my list of "woe is me" 's there) I just wanted one day where I could somewhat get my house back in order and have a routine with my girls again. Well, I finally have it and I am using it to try to set up a battle plan for the rest of the week. After today, the floods start again. This is my first "Normal" Monday since being home and I am GREATLY enjoying it...even though Anna is sick again. Since we keep so busy and I have so many meetings to cook for (Ukrainians love to eat...as much, maybe more than, Baptists ;)), my main goal on Mondays is the meal planning and grocery list for the rest of the week. I just recently unpacked my crockpot and would like to try to use it more. SO, I was wondering if any of you would like to help me.

DO YOU have any favorite crockpot recipes or maybe even cook ahead meals? How about casseroles? I can't get the cream of _ soups here, so something without those would be great...or a recipe to make them. ;)

~Otkroshka~

(Or Cold Soup)

5 potatoes (diced and boiled)
4 cucumbers (peeled and diced)
1-2  smoked ham (usual), cooked chicken breasts, or desired meat (leftovers are great)
4 eggs (boiled and diced)

To taste:
green onion
dill
sour cream or mayo (mayonnaise doesn't spoil as quickly)...about 8 oz.
salt and pepper

sour milk water* (or bouillon from boiled chicken breasts & lemon acid or vinegar to taste)

Everything is finely diced and mixed together when cool. If you use the bouillon it needs to be completely cooled before you mix the rest of the ingredients into it. Then refrigerate until use. It will taste better if you can let it sit for at least an hour.

*Okay. Let's see if I can explain the sour milk water. (If you live on a farm, you know what it is. I didn't know until recently.) After milk from a cow sits for a little while, you end up with a thick, buttery layer on top and sour milky water on bottom. The bottom is what is used. I have NO clue what it is called in English, because before coming to Ukraine I had never bought it before.

~Chicken, Potato Salad~

This recipe was given to us by Valentina.

4-5 boiled whole potatoes
3 boiled eggs
2 boiled chicken breasts
green onions
mayo
canned pineapple
salt to taste

Shred potatoes and layer on bottom of 9x9 pan. Cut up green onions and sprinkle on top. Next, spread on some mayo. Chop eggs and place on top. Spread more mayo. Layer chopped/torn chicken next. More mayo. Sprinkle pineapple on top.

No matter what way you layer it, it is EXCELLENT. We've even eaten it without the chicken...still good. Definitely one of our favorites!

~CARROT SALAD~

This recipe is from my Russian teacher, Natalia; and it has Eric's seal of approval (which is a big deal because he does not eat fresh veggies, or many other veggies for that matter).

~CARROT SALAD~

Shredded Carrots
Feta Cheese (crumbled)
Mayo
Chopped Green onions

Mix all together. YUMMY!


If you try it, let me know what you think!

Lydia and Natalia (my Russian teacher).