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    Simply Delicious
    Simply Delicious
    Simply Delicious
    Ebook183 pages1 hour

    Simply Delicious

    By Deborah Evanochko

    ()

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    About this ebook

    Many of my recipes are Old World classics, including some from my baba. Others are my own creations. I dont like to make the same food every day, so I try new things and different flavours. My book is all about comfort food that tastes great and doesnt require too much work in the kitchen. My son is my biggest fan, and if it wasnt for him, I dont think this book would have been finished. He always encouraged me to continue, and to include his favourites.
    Youll find a variety of entrees, appetizers, side dishes and desserts, but the real reason I started this book was to share the recipe for my famous cinnamon bunstheyre the sweetest and the biggest buns you will ever make. Once you make these amazing buns, everyone you know will love you forever. My neighbours still cant wait till I make them again. You will truly fall in love with the recipes in this cookbooktheyre so simple and delicious, youll want to try all of them.
    LanguageEnglish
    PublisherAuthorHouse
    Release dateNov 4, 2013
    ISBN9781491830659
    Simply Delicious
    Author

    Deborah Evanochko

    My name is Deborah Evanochko, and I was born in Vancouver, British Columbia. As a young girl, I spent most of my summers in Alberta, at my grandmother’s farm. I had a very large family, and when we all got together, there was always something cooking, either on the grill or in the kitchen. We did a lot of baking too, and I would always help my grandmother and my mother make cookies and cakes. We did a lot of cooking because there were so many of us. We always started with my grandmother’s famous cabbage rolls and pierogies. It was important for me to learn these dishes; they were handed down from mother to daughter. My baba (grandmother) was the most amazing woman I have ever known. I can still remember to this day—just by closing my eyes—the smell of all the baking pies and cakes in that very small kitchen that she had. She made the most amazing, mouth-watering dishes, and I was fortunate to learn from the best. It was always about comfort food and bringing the family together. When I decided to write this cookbook, I did a lot of taste-testing with neighbours and close friends. I got a great response from everyone. I wanted to make a cookbook that was unique and different—something simple and easy to follow, with a variety of recipes. I put a lot of thought into this book, and it turned out to be better than I could have imagined.

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      Book preview

      Simply Delicious - Deborah Evanochko

      Salads

      Cucumber and Tomato Salad

      This salad is quick and will go with just about any meal that you make with rice. It’s fresh and very tasty. I make this a lot in the summertime.

      1 large English cucumber

      1 red onion, chopped very thin

      3 small tomatoes, chopped very thin

      3 teaspoons olive oil

      Juice of ½ lemon

      Salt to taste

      1. Chop the cucumber by cutting it in half and then into long thin slices. You should be able to make six even slices and then start to chop them very thin. Do this to all four quarters of the cucumber.

      2. In a bowl, combine the cucumber, onion and tomatoes. Add the olive oil, lemon juice and salt and mix together.

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      Fresh Orange Salad

      This is another summery, fresh and delightful treat for your mouth. When I created this salad, I didn’t know the citrus combined with the spices would taste that good.

      1 large red onion

      16 pitted black olives

      4 large oranges

      3 teaspoons olive oil

      Juice of 1 lemon

      Salt to taste

      ½ teaspoon cumin

      ½ teaspoon paprika

      ½ teaspoon chilli peppers, if you’re brave enough for heat

      ½ bunch Italian parsley, chopped very fine for the top of the salad

      1. Chop the red onion very fine. Leave the olives whole. Peel and seed the oranges and cut into bite-size pieces about the same size as the olives.

      2. To make the dressing, mix the olive oil, lemon juice, salt, cumin and paprika.

      3. In a bowl, mix together the oranges, olives and onions. Add the dressing and, if you are brave enough, the chilli peppers to your salad. Sprinkle with parsley. Serve with burgers or fish.

      Light Spinach Salad

      This salad is light and refreshing—good for a summer day when you just want something very light and healthy. There’s not much to making it, just some chopping and cooking the turkey bacon.

      ½ pound of fresh spinach leaves, about 10 cups of leaves

      2 hard-boiled eggs

      4 slices turkey bacon, cooked until very crispy

      1½ cup fresh white mushrooms, chopped

      ½ red onion, chopped

      1 medium tomato, chopped

      2 teaspoons Hellmann’s Mayonnaise

      1½ teaspoon French’s Bold and Spicy Mustard

      1. Wash the spinach leaves thoroughly and then drain the leaves. Put the leaves into a large bowl.

      2. Chop the eggs and turkey bacon and add them to the salad first, and then add the mushrooms, onion and tomato.

      3. Mix the mayonnaise and mustard and add the dressing to the top of your spinach salad. You can put the salad in the fridge to cool for 20 minutes before serving.

      Mint Cucumber Salad

      This salad is quick, simple and delicious. It’s great salad for fish dishes or for quiche.

      1 long English cucumber, chopped into very tiny cubes

      1 red onion, chopped into very tiny cubes

      1 bunch fresh mint, chopped very small

      Juice of ½ lemon

      2½ teaspoons olive oil

      ½ teaspoon salt

      Combine the cucumber, onion and mint. Add the lemon juice and then the olive oil and salt. Mix together and serve.

      Steak and Watermelon Salad

      This is a very fresh dish that will make your mouth water. It’s quick and simple, and everyone will enjoy it. This is definitely a summer dish.

      2 teaspoons olive oil

      1 pound boneless steak, one inch thick

      Salt and pepper to taste

      ½ cup mint leaves (no stems), chopped fine

      1 long English cucumber, chopped

      2 shallots, finely chopped

      3 cups ½-inch watermelon cubes

      Juice of 1 lemon

      Lettuce

      1. Heat the olive oil in a pan over medium heat. Add the steaks, and then add salt and pepper just to taste. Cook on both sides until the steak is done. Slice the cooked steak very thin.

      2. In a bowl, combine the mint, cucumber and shallots. Add the watermelon. Add the lemon juice and mix gently so you don’t break up the watermelon.

      3. Put about two handfuls of cut lettuce on a plate, place the steak down the middle of the plate, top the steak with the fresh watermelon salad and serve.

      Summer Chicken-Breast Salad

      This is a great way to start a summer meal—with a fresh and light salad. Summertime is for fresh food and easy meals. I always cook light come springtime, too, using fresh vegetables and fish. I just love the different varieties of fresh food.

      2 teaspoons olive oil

      2 large chicken breasts

      Salt and pepper to taste

      15-ounce can chickpeas

      1 large head romaine lettuce

      ½ red onion, sliced thin

      2 large tomatoes, cut into wedges

      Juice from ½ lemon

      2 bunches mint, chopped

      1. Heat 1 teaspoon of the olive oil in a flat plan over medium heat. Add the chicken and a little salt and pepper just to taste. Cook until the chicken breast is golden and a little crispy. Put the cooked chicken aside to cool, and then cut into slices.

      2. Cook the chickpeas for about 10 minutes, just to warm them, and then put them aside.

      3. Chop the lettuce. Arrange the lettuce on a large plate and top with the onion, tomatoes and chickpeas. Mix together gently and then add the chicken-breast slices on top. Mix the lemon juice and the remaining 1 teaspoon olive oil together and drizzle all over the salad. Add half of the mint on the top and place the rest on each plate when you serve.

      Soups and Stews

      Borscht

      This is my mom’s old recipe for borscht. It’s the right way to make this most Old World favourite. It has a lot of flavour to it. After this soup, we served pierogies and Ukrainian sausage and cabbage rolls. You can also add cream to the soup, but I love it just the way it is here—light, simple, and

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