My Favorite Bulgarian Dish: Chicken and Cabbage

One of my favorite things about traveling is discovering new recipes that are easy and delicious. This dish is my favorite Bulgarian recipe, and I know you will love it too! It feeds a family of four easily, and can be made in a jiffy. This dish is served everywhere in Bulgaria, and is a go-to dish for the cold winter months. You can also add a few extra ingredients, like onion and parsley as well. If you like okra, (I'm lookin' at you Southerners), I think that would also make a nice complimentary vegetable to throw into the mix. If you add okra make sure it is fresh, not frozen, and sliced. I made the traditional dish, and kicked it up with some red pepper flakes. Serve this dish hot in shallow bowls, with a yeast roll or sliced fresh bread.

Ingredients:
1-Medium to Large Cabbage
2-Large Tomatoes
1-fresh family pack chicken (drums,wings and thighs)
3 Tablespoons-Paprika
1 Tablespoons-Red Pepper Flakes
2 Tablespoons-Black Pepper
2  Tablespoons-Salt
3/4 cup oil

3/4 cup vinegar

Preparation:

Chop cabbage into medium pieces and place in a large casserole dish

Chop tomatoes and mix in with cabbage

Add all spices to the cabbage and tomatoes, and mix well with hands

Add vinegar and oil to the cabbage and tomato mixture

Place chicken parts in casserole on top of the cabbage and tomatoes

Bake in 400 degree oven for one hour and half, and make sure to continue to stir throughout the cooking time 

This is an amazing dish! I hope you  enjoy it as much as I do!

Biscuits not Бисквити! Biscuits не Бисквити!

Any southern Peace Corps volunteer in Bulgaria has inevitably made this statement, " Biscuits не Бисквити!" Trying to explain that American biscuits are not actually sweet and nothing like cookies in Bulgarian, can be a daunting task. This task is especially hard when it is your first month in country, and you re trying to tell your new counterparts you miss your mama's cooking. Now my language is better, and things can be explained much easier, but there is still no good translation for the word biscuit. It is too close to the Bulgarian word for cookies. Whatever the language barrier, having fun talking about your country's food can be some of the best bonding moments you first experience while in the Peace Corps. Everyone no matter where you come from in the world can relate to missing home; loving your mama and wanting to taste some good home cooking. So I dedicate this recipe to my mom, the best biscuit maker I know.

Biscuits are a breakfast staple in Southern homes. Whether served with sawmill gravy or with brown sugar and butter, biscuits are the quintessential breakfast bread. Biscuits are also perfect with fried eggs, bacon and cheese, in America McDonalds made a fortune out of perfecting that very combination. I will include a list of recommended toppings at the bottom of the recipe for you. For now, let's start with the basics.

They are not called cat head biscuits for nothing! Fudge my little helper looks on, praying he gets some!

Всеки южната доброволец в Корпуса на мира България неизбежно е направил това изявление, "Бисквити не Бисквити!" Опитвайки се да обясни,че американските бисквити, всъщност не са сладки и нищо подобно на"бисквитки" на български може да бъде трудна задача. Тази задача е особено трудно, когато това е първият ви месец в страната, а вие се опитвате да кажете на вашите нови колеги, сте пропуснали готвене на майка си. Сега език ми е по-добре, и нещата може да се обясни много по-лесно, новсе още няма добър превод на думата бисквити.Какъвто и да е езиковата бариера, като забавно да говорим за храната на вашата страна може да санякои от най-добрите моменти за свързване ви първи опит, докато в Корпуса на мира.Всеки без значение откъде идваш в света може да се отнася да липсва у дома, обича майка си и искат да опитат нещо добро за готвене у дома. Посвещавам тази рецепта на майка ми, най-добрияпроизводител на бисквити, което знам.

Бисквити закуска щапелни, в южните домове. Независимо дали се сервира сдъскорезница сос или с кафява захар и масло, бисквити са квинтесенциятахляб за закуска. Бисквити също са съвършени с пържени яйца, бекон и сирене, в McDonalds Америка, направи цяло състояние, наусъвършенстване че много комбинации. Аз ще включва списък с препоръчителни гарнитурата в долната част на рецептата за вас. За сега, нека да започнем с основите.

Ingredients:
 2  cups self-rising flour (if you don't have self rising for each cup of all-purpose flour, add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt.)
3 tablespoons lard 
1 cup milk

Състав:
 2 чаша самостоятелно нарастващите брашно (ако не разполагатесамонабъбваща за всяка чаша от всички предназначение брашно, добавете1 1/4 ч.л. бакпулвер и 1/4 чаена лъжичка сол.)
3 с.л. свинска мас
1 чаша мляко

Start by mixing all of the ingredients together, and forming them into a ball

Започнете с миксиране на всички от съставки, както и формата на топка тестото.

Уверете се, че използвате много на излишната брашно върху работната повърхност,

така че теста няма да е лепкава и трудно да се работи.

Pat the dough onto a floured surface and fold over.
Using a cutter or glass cut the dough into circles, and place
the biscuits in a greased baking pan or on a sheet.

Пат тестото върху набрашнена повърхност и пъти в течение. Cъс помощта на нож или чаша намали тестото на кръгчета, и мястобисквитите в намазана тава за печене лист.

Bake on a cookie sheet at 425 degrees F (220 degrees C) for 20-25 minutes.

Печете на бисквитка лист при 425 градуса по Фаренхайт (220 градуса по Целзий) за 20-25 минути.


Сервирайте топли с:
конфитюр
масло
Кафява захар и масло
мед масло
бекон, пържени яйца и кашкавал или чедър
свинско месо наденица
сос от свински мазнини, брашно и мляко и сол (рецепта, за да дойде по-късно)
Като десерт с ягоди и ванилов сладолед

Serve warm with:

Jam

Butter

Brown Sugar and Butter

honey butter

bacon, fried egg and cheese

pork sausage

sawmill gravy (recipe to follow soon)

with strawberries and vanilla ice cream

Southern Style Cornbread: Американската Южна Стил царевичен хляб

Царевичен хляб има богата история в южната част на САЩ, и е нареченкрайъгълен камък на южната американска диета.Той е евтин, лесно да се направи и много гъвкав. През последните години доведе до приток намексикански влияния, изумителна нова поема стария Южна класически, чрез добавяне на целия царевица, чушки, както и разнообразие от сирена.Индианците са лабиринт или царевица в продължение на години за готвене, както и по връзка Морт: вестник на поклонниците в Плимут, 1622 царевица е било връчено най-много първото хранене на благодарността. Царевичен хляб също стана много популярна в цял САЩ, от друга по време на гражданската война, поради цената, и относително лесен подготовка испособност да продължи дълго транспорт. Можете също така да подготвицаревичен хляб в най-различни начини, включително, торти Джони,царевични палачинки, царевичен хляб Хляб и любимите ми Тихи Kученца! Не се притеснявайте, аз ще ви дам една Тихи Kученца рецепта по-късно!

Cornbread has a rich history in the Southern United States, and has been called the cornerstone of the Southern American diet. It is cheap, easy to make and very versatile. In recent years the influx of Mexican influences has brought amazing new takes on the old Southern classic, by adding whole corn, peppers, and a variety of cheeses. Native Americans had been using maze or corn for years for cooking, and according to Mourt's Relation: A Journal of the Pilgrims at Plymouth, 1622 corn was served at the very first Thanksgiving meal. Cornbread also became very popular all over the United Sates during the civil war due to its cost, and relatively easy preparation and ability to last through long transport. You can also prepare cornbread in a variety of ways including, Johnny Cakes, Corn Pancakes, Pone Bread, and my favorite Hushpuppies! Don't worry, I will give you a hushpuppy recipe later! 


Тази рецепта е много проста, и винаги можете да изберете да добавитезахар или не, това е вашият избор.Харесва ми сладък царевичен хляб, така че, когато аз съм яде само хляб с масло, аз винаги го правят сладък.Ако го използвате, рецепти за готвене като в плънката, може да искате да напуснете захарта.Това е вариация на една рецепта от великата книга, наречена хляба на забавление от Елизабет Харбисон.

Състав:
 4 супени лъжици масло (за смазване ви тиган и за тесто)
1 чаша царевично брашно
1 чаша брашно
1 супена лъжица бакпулвер
1 чаена лъжичка захар
1/4 чаена лъжичка сол
1 яйце
1 чаша мляко
Загрейте фурната до 218 C
Вие ще трябва два 9 1/2 инча или 24 см тава

This recipe is very simple, and you can always choose to add sugar or not, that is your choice. I like sweet cornbread; when I am eating just bread with butter I always make it sweet. If you are using it in recipes for cooking like in stuffing, you might want to leave the sugar out. 

Ingredients: 

Oil (for greasing your pan)

4 tablespoons butter 

1 cup cornmeal

1 cup flour

1 Tablespoon baking powder

1 Teaspoon sugar

1/4 teaspoon salt

1 egg

1 cup milk

Preheat oven to 425 F or 218 C

You will need two 9 1/2 inch or 24 cm baking pans

Започнете чрез смазване ви тиган с олио или масло.Вие ще трябва две тавиза тази рецепта.

Begin by greasing your pan with oil or butter. You will need two pans for this recipe. Melt the other four tablespoons butter over the stove being careful not to let it burn. 

Следваща в отделна купа се смесват всички сухи съставки заедно

Разтопете останалите четири супени лъжици масло над печката, като внимавате да не се оставя да го изгори.
Следваща в отделна купа се смесват всички сухи съставки заедно, включително брашно, царевично брашно,сол, захар и бакпулвера.

Next in a seperate bowl mix all dry ingredients together including flour, corn meal, salt, sugar, and baking powder.

След това се добавя мляко, яйце, и разтопено масло сухите съставки

Next mix in your milk,egg, and melted butter to the dry ingredients. Make sure you stir all of the ingredients well, before pouring the batter into the greased pan.

Уверете се, че ви разбъркайте всички съставки добре, предитесто се изсипва в намазана тиган.

Pour batter into greased pans, and bake in the preheated oven for twenty minutes. 

Изсипете сместа в на смазани тавата, и се пече в предварително загрята фурна за двадесет минути.

You can test if the corn bread is done by placing a fork or toothpick into the center to see if it comes out clean. If it comes out clean, the bread is done.

Можете да тествате, ако царевичен хляб се прави чрезпоставяне на вилица или клечка за зъби в центъра,за да видимдали той ще излезе чист.Ако той излиза чист, хлябът се прави.

Благодаря за отдаване под наем ми да споделя тази част отдома ми с вас. Царевичен хляб е най-добре се сервира горещо с топло масло или масло мед.Мога да живея на разстояние от царевиченхляб и студен чай, и там е нищо не мога да се сетя на по-показателни за Юга, отколкото този стар фаворит!

Thank for letting me share this piece of my home with you. Cornbread is best served hot with warm butter or honey butter. I could live off of corn bread and ice tea, and there is nothing I can think of more indicative of the South than this old time favorite!

It's Freezin' Y'all: Time For Some Goulash!

Today it is -17 degrees C in Sofia, and with freezing temperatures I always become attracted to recipes for hearty soups and stews. Nothing warms you up faster that a steaming bowl of soup, and with my upcoming trip to Austria I have goulash on the brain. Goulash is actually a traditional Hungarian dish which derives its name from gulyás which is Hungarian for herdsman. Goulash was originally a dish only served only by herdsmen, and did not become popular among normal and regal society until much later into the late 18th to 19th century. The dish was traditionally made in a cast iron pot, and was a great utilitarian dish due to the lack of effort that is required for preparation and cooking. The version I have created is an American version of Goulash, and is different as it has ground beef instead of pork, lamb or beef shoulder. The traditional Hungarian Goulash includes tougher meats that tenderize while cooking, and the fat melts into the stew as it cooks. Hungarian goulash also has carrots and potatoes added, but different versions of the dish are served everywhere from Austria throughout the Slavic world all the way to Australia! In Austria they serve goulash without potatoes and more onion, and they leave out the tomato all together. This recipe is a variation of the Austrian version with tomato. All versions to be authentic, should include paprika.

What you will first notice with goulash is that it is a very simple dish. Don't let this turn you off! I feel some of the absolute best recipes are with a few ingredients prepared well. I roll my eyes when I see 50 ingredients in a recipe, or when they require you purchasing obscure things like fish paste or the oil of some obscure flower. If the recipe is going to cost me a $100 investment for 1/2 tsp. of this and that, I scream SKIP!! Not that I am against fish paste, I love Chinese food. I am just not going to drive all over Atlanta looking for fish paste, when I know I can call the local Chinese restaurant. The chinese take out is going to be a thousand times better and cheaper than my attempt, but that is just me. Some of you out there might be Asian food masters, to you iron chefs, I tip my hat.

This dish is simple to make, perfect for the cold weather, and downright delicious. What else can you ask for? Oh yeah, it is also inexpensive to make, and feeds a lot of people. This is sure to be a classic at my house, and I hope at yours too! So let's get started...

Ingredients:

1 red onion-sliced
1 tomato-chopped with juices or canned 14 oz or 128 g
1 red pepper-chopped into 1/2 inches
1 green pepper-chopped in 1/2 inches
1 Zucchini- sliced into scallops of ample thickness
1 pound mushrooms-sliced
1 pound ground beef, or 453 grams кайма if you are Bulgarian
1/2 tablespoon thyme or to taste
1/2 tablespoon Oregano or to taste
1/2 tablespoon paprika
1 tablespoon garlic
4 tablespoons olive oil
Hot Sauce (If you are Southern like me, and want a little kick)


After cleaning and gathering all your ingredients, you need to chop and dice all of your vegetables. I started with the mushrooms by removing the stems and slicing them thin. I use the stems as well occasionally, but today the stems were hard and I wasn't pleased with them. When chopping red or green peppers to make it easy, remove the cap and cut out the seed root. The seed root will come out very easily, as you can see below.

After removing the seeds, cut your pepper in half and lay it flat. This will make slicing very easy.

After chopping all of your vegetables, put them aside for easy accessibility. You will add them all at the same time, so feel free to put them in a bowl together.

Next remove your beef from the refrigerator, and begin to brown it on medium-high heat.

If you would like drain the fat from the beef, and add four tablespoons olive oil. I used the fat drain from the meat, because it is a stew and who doesn't want that beefy flavor. Remove the beef from the pan, and add 3 1/2 tablespoons olive oil or vegetable oil to the pan. If you would like to drain the fat, add four tablespoon olive oil to the pan after draining the meat. I like to cook my beef in a non-stick skillet, we will later move all of the ingredients to a large stew pot. If you would like to do the whole recipe in a stew pot, you can.

Add all of your vegetables to the oiled pan after it has been heated properly, which should take only a minute. Keep your pan on medium high heat, and toss your vegetables in the oil for about 5 mins.

After cooking for about 5 mins, mix all of the vegetables, meat, dry ingredients and tomatoes into a large stew pot.

You can use fresh tomato or canned, this time I used canned with the juice. Remember to add the tomato juice, if you forget add one can of water.

The can I bought said chopped tomatoes, but as you can see it was kind of like salsa. Be careful what brand you buy, and make sure it has plenty of juice. It worked out ok, but just a tip. If you have never used the vegetable brand, be careful!

After adding all of your wet ingredients, add your spices. I like thyme and oregano in my goulash, and to add that special warm me up moment Louisiana Gold hot sauce!

You can use Tabasco if you like, and on many dishes I prefer it! With goulash I wanted a dull heat without a strong vinegar bite, and Louisiana Gold does the trick!

After spicing it up, let it simmer covered for about 30 mins.

After letting all the flavors mix and simmer, serve it up hot! Don't forget a side of hot sauce, just in case. You never know if a Southerner is coming to dinner!

Mini-Pumpkin Pies: Малки Тиква Пайове

Thanksgiving in the Peace Corps can be a time where volunteers long for the tastes of home. Luckily this year, I was able to whip up some traditional delights and share them with my fellow volunteers. My best Bulgarian friends got into the spirit too, and came to my home to enjoy the warmth and friendship that encompasses Thanksgiving. Oh, the warmth, friendship and food that is! For my next few recipes I will include some traditional American favorites, whipped up here in my Bulgarian kitchen. You don't have to go far to find someone here willing to help you find whatever you need to make your meal complete. I enjoyed shopping around with the local vendors, picking out pumpkins, a turkey and a duck! Duck? Yes, duck! But we will talk duck later, first desserts!


Деня на благодарността в Корпуса на мира може да бъде време, където доброволци за вкусовете на дома. За щастие тази година, аз бях в състояние да привличам някои традиционни удоволствия и да ги споделя с моите колеги доброволци. Моят най-добър български приятели имам и в духа, и дойде в дома ми, за да се насладите на топлината и приятелството, което обхваща благодарността. О, топлина, приятелство и храна, че е! За следващата ми няколко рецепти, ще включва някои традиционен американски фаворити, бита тук в българската моята кухня. Не е нужно да отиде далеч, за да се намери някой тук, готови да ви помогнат да намерите всичко, което трябва да направите вашата храна пълна. Радвах се, пазаруване наоколо с местни доставчици, бране, тикви, пуйка и патица! Duck? Да, патица! Но ние ще говорим патица по-късно, първо десерти!

Mini-Pumpkin Pies: Малки Тиква Пайове

These pies are a wonderful way to spread the love of cooking around. You can make these with of without topping, and you want to serve them with whipped cream and of course coffee!

Тези пайове са чудесен начин да разпространяваме любовта на готвене с приятелите си.Можете да направите тези с или без топинг, и искате да ги сервирайте с разбита сметана и кафе, разбира се!

Ingredients: Съставки

One medium pumpkin: Един среден тиква
1 (14 ounce) can sweetened condensed milk : (379g)  кондензирано мляко (Dutch Lady ако те имат)
2 eggs: 2 яйца
1 teaspoon ground cinnamon: 2 грама канела

1/2 teaspoon ground ginger:  0,9 грама смлян джинджифил

1/2 teaspoon ground nutmeg: 2 грама смляно индийско орехче

1/2 teaspoon salt:  3 Грама сол
2 egg whites:  2 белтъка

1 (9 inch) unbaked pie shell (ready or homemade):  1 (9 инча) неопечен черупка пай

Topping:Tопинг

2 tablespoons all-purpose flour    2 супени лъжици брашно

1/4 cup packed brown sugar        1 / 4 чаша опаковани кафява захар

1 teaspoon ground cinnamon       1 чаена лъжичка канела

2 tablespoons butter, chilled        2 супени лъжици масло, охладени

1 cup chopped walnuts                 1 чаша нарязани орехи

Preparation: Приготвяне:

Preheat the oven to 350 degree F or 165 degree C, clean the pumpkin and slice it in half.

Загрейте фурната до 350 градуса по Фаренхайт, или 165 градуса по Целзий чиста прясна тиква и го режа на половина.

As you can see the pumpkin I found was rather large, and I had enough to double my recipe.

Както можете да видите тиква, открих, беше доста голяма, и два пъти това, което имах нужда за пайове.

After slicing the pumpkin in half, using a large spoon or ice cream

 scoop remove the pulp, and seeds from the center.

  

След нарязване на тиквата на половина, като използвате голяма лъжица

или лъжичка сладолед премахване на маса и семена от центъра.

After removing the pulp and seeds, cut the pumpkin into more manageable size for a roasting pan. I used a large Banitza pan, but you can use any type of roasting pan you would like.

След отстраняване на целулоза и семена, нарязани тиква в по-управляем размер за печене тиган. Използва голям тиган Баница, но можете да използвате всякакъв вид тава бихте искали.

Roast the pumpkin in the oven with a foil cover, for about 45min,

or until it seems soft by the touch of a fork.

Печете тиква на фурна с фолио капак, за около 45 мин., или докато

 изглежда мек, от докосване на вилица.

After removing the pumpkin from the oven, change the oven temp to 425 degree F or 220 degree C.

The will prepare your oven for the pie preparation.

След премахване на тиква от фурната, промяна темп фурната до 425 степен F или 220 градуса по Целзий Ще подготви фурната за пай подготовка.

Scoop out all of the pumpkin from the skin, and reserve in a bowl.

С лъжица се изстъргва всички на тиквата от кожата, и резерв в купа.

In a large bowl, mix together the pumpkin, sweetened condensed milk, and egg yolks.

Stir in 1 teaspoon cinnamon, ginger, nutmeg, and salt.

В голяма купа смесете заедно тиква, подсладено кондензирано мляко и

яйчен жълтък. Добавете 1 чаена лъжичка канела, джинджифил,

 индийско орехче и сол.

In a large glass or metal bowl, whip egg whites until soft peaks form.

Gently fold into pumpkin mixture. Pour filling into pie shell.

В голяма стъклена или метална купа, камшик на бялото яйце

до меки върхове форма. Внимателно пъти в тиква смес. 

Изсипете пълнене в пай черупка.

 

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I like to use Martha Stewart's pie shell recipe, but you can use whichever recipe you like. I have tried a few and Martha's seems to be the best. https://www.marthastewart.com/1527933/pie-crust-recipes

Обичам да използвам рецепта на Марта Стюарт черупка пай, но можете да използвате, независимо от рецептата, от която ви харесва. Аз се опитах няколко и Марта, изглежда да бъде най-добрият. https://www.marthastewart.com/1527933/pie-crust-recipes

You can make two large pies with this recipe or twelve mini-pies. Cut out large circles in your pie dough, and place each circle into a muffin pan cup. Pour filling into pie shells.

Bake for 15 minutes in the preheated oven.

 

 

Можете да направите две големи баници с тази рецепта или дванадесет мини-пайове.Изрежете големи кръгове в своя пай тесто, и всеки кръг в кифла тиган чаша. Изсипете попълване в пай черупки.Печете за 15 минути в предварително загрята фурна.

While the pie is baking, prepare the streusel topping:

In a small bowl, combine the flour, brown sugar,

and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts. Sprinkle the topping over the pie.

Докато пай е печене, подготвя streusel топинг:

В малка купа смесете брашното, кафява захар и 1 чаена лъжичка канела.

Смес в студеното масло с вилица или сладкарски пасатор, докато сместа е ронлива.

Разбърква се в счукани орехи. Поръсете доливането върху пайове.

 

Reduce the heat to 350 degrees F (175 degrees C). Bake an additional 40 minutes, or until set.

Намаляване на топлина до 350 градуса по Фаренхайт (175 градуса по Целзий). Пече се още 40 минути, или докато набор.

This recipe can be made in advance, all steps can be made the night before and kept chilled in the refrigerator overnight.

Тази рецепта може да се направи предварително, всички стъпки могат да бъдат направени в нощта преди и съхраняват охладени в хладилника за една нощ.

Serve with whipped cream along side a hot cup of coffee, or tea. Enjoy this traditional recipe with your family this Thanksgiving or for any occasion.

Сервирайте с разбита сметана наред с гореща чаша кафе или чай.Насладете се на тази традиционна рецепта с вашето семейство, това на благодарността или за всякакъв повод.

Кath's Peace Corps Thanksgiving 2011, Bulgaria

(Left to Right)
Todor, Grant, Andrew, Me, Robbie, Bailey, Amy , Amanda, Joe, Sasho and Nikolai

Корпуса на Мира на Ден на Благодарността 2011, България

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