Many families with a Ukrainian heritage will be uttering the words “Kristos rodyvsya” to friends and family today. “Christ is born” is a fitting message on Ukrainian Christmas, which falls on Jan. 7 in the Julian calendar.
My first reflection of sharing and learning the culture was when I, at 17, met my future in-laws. One of the first things that I was asked by Baba and Dido (Grandma and Grandpa) was if I understood Ukrainian. That’s a n important attribute for someone who might be part of the family someday. They wanted all of the family to be able to speak with them to preserve their Ukrainian roots even after immigrating to Canada. When I answered no to speaking the language, there was an unsure look before they carried on in their Ukrainian tongue anyway.
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This sound was foreign to me and a real challenge. How did I overcome the language barrier? I asked a lot of questions and maintained a good attitude towards learning.
Over time, I got quite good at understanding the conversation around me and could give a few necessary answers like “ya povna” or I am full. Any of you who know a good Ukrainian host will know that the frying pan hits the stove the minute that you open her door. The food keeps coming until you cannot move and is washed down with a shot of vodka or homemade spirits. There is nothing like good food, drink and conversation.
Today we celebrate our mixed Ukrainian and Canadian heritage and remember the courage, determination and hardships of the immigrants as they built new lives in Canada. Take time to reflect on the past and appreciate the many blessings we enjoy and cherish in this country – our freedom, families, friends and food.
Part of celebrating means eating a feast of perogies, fish, bread, cabbage rolls, fruit and poppy seed desserts. But as much as we all enjoy this meal, it is not served often. The food preparation is time consuming and our lives have become busy. In the true spirit of Christmas, I have taken time to modify some recipes that preserve the good taste, but have less preparation. Enjoy.
Lazy perogy casserole
This dish is great with roasted ham, poultry or sausage. Try it with battered fish if following the meatless tradition. Don’t forget a pickle.
15 lasagna noodles
2 c. cottage cheese 500 mL
1 egg
1 1/2 tsp. onion salt 2 mL
1 c. shredded cheddar cheese (or substitute) 500 mL
2 c. mashed potato 500 mL
1/4 tsp. salt 1 mL
1/8 tsp. pepper 0.5 mL
1 c. butter or margarine 250 mL
1 c. chopped onion 250 mL
Cook noodles as directed on the package. Drain. Line the bottom of a 9 x 13 inch (22 x 33 cm) pan.
In a bowl, mix cottage cheese, egg and onion salt together. Spoon over noodles and spread. Cover with a layer of noodles. In the same bowl, mix cheddar cheese with potato, salt and pepper. Spread over noodles. Cover with a layer of noodles.
Melt butter in frying pan. Saute onions slowly until clear and soft. Pour over noodles. Cover.
Bake for 30 minutes in 350 F oven. Let stand 10 minutes before cutting. Serve with yogurt or sour cream. Serves eight.
Source: Company’s Coming Casseroles
Cabbage rolls
My favourite is the cabbage rolls without meat in the filling.
3 c. rice 750 mL
6 c. water 1.5 L
1 large onion, chopped
1/4 cup oil 60 mL
1 tsp. salt 5 mL
1/4 tsp. pepper 1 mL
1 1/2 to 2 heads of cabbage
1 10 oz. can of tomato soup
1 soup can of water
1/2 c. canola oil or oil of your choice 125 mL
1 c. tomato juice 250 mL
Cook the rice in the water, following package instructions. The rice is best if slightly underdone.
Saute the onion in oil until slightly transparent, add the rice mixture. Stir, then add salt and pepper to taste. Cool to prepare for filling cabbage leaves.
To prepare cabbage, cut the core and place the cabbage in a large container of hot water. Let stand until the leaves soften. Drain the water, separate the leaves and cut out the centre part of the leaf. Ready to roll now.
Place a spoonful of the rice mixture on the leaf. Roll tightly, tucking in the ends as you roll. Continue until you run out of rice. Place the rolls into a greased roaster or baking pan. Do not pile more than two layers as the rolls will not cook properly.
Mix the tomato soup, tomato juice, water and oil. Pour sauce over the cabbage rolls. Bake at 350 F for two hours or until sauce is bubbling and cabbage is tender. Makes 20 to 30 rolls.
Poppy seed bundt cake with cranberries
This tangy substitute to poppy seed pastries can be served with fresh, frozen or canned fruit.
1/2 c. butter, at room temperature 125 mL
1 1/2 tsp. orange zest 7 mL
1 1/2 c. sugar 375 mL
3 eggs, at room temperature
1/2 c. orange juice 125 mL
1 c. sour cream 250 mL
2 tbsp. poppy seeds 30 mL
3 c. flour 750 mL
1 tsp. baking powder 5 mL
1 tsp. baking soda 5 mL
1/4 tsp. salt 1 mL
1 1/2 c. fresh cranberries 375 mL
Preheat oven to 350 F. Grease and flour one bundt pan. In a large bowl, cream the butter, zest and sugar together until fluffy. Add the egg, juice and sour cream, stir to combine. In separate bowl, whisk together flour, baking powder, baking soda, poppy seeds, baking powder and salt until well combined. Add to the wet ingredients and mix until a uniform batter forms. Fold in cranberries. Pour into prepared pan.
Bake 55 minutes or until a thin knife inserted in the middle comes out clean. Cool five minutes on a wire rack, then remove from the pan. Cool completely.
Source: www.coconutlime.blogspot.com.
On to the New Year
In each new year, we all try to take note of the year that passed, hoping to improve the future.
I decided that the best place to start that improvement is with health. Make a start by trying these recipes for better health. Both will help your body to detoxify. When we are feeling great, everything just seems better.
Lemon refresher
Start your day with this cleansing drink and follow with a nutritious breakfast.
1 lemon, squeezed
1 tsp. olive oil or oil of your choice 5 mL
2 tbsp. chopped fresh parsley 30 mL
1 tbsp. chopped fresh ginger root 15 mL
1 banana
Put all the ingredients in a blender with water. Mix until smooth and enjoy this healthy drink.
Epsom salt soak
A warm bath is a great way to relax. Adding this mix will help you to detoxify, while moisturizing that dry winter skin. Just soak your feet if you’re short on time.
1 c. epsom salts 250 mL
1/2 c. baking soda 125 mL
10 drops of your favorite essential oil
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
