Chili – the easy way

Dinner 1 Comment »

Now that the Turkey day is gone, one of the delicous ways to use stock made out of leftover turkey is to use it to make this delicious Chili.


  • Homemade Turkey Stock, 3 cups,  (can be also chicken or beef stock)
  • Celery, 2 stalks, large (11″-12″ long)
  • 1 Large Onion
  • 4 Garlic cloves
  • Beans, black (cooked) , 1 cup
  • Chickpeas (garbanzo beans)- (cooked), 1 cup
  • Del Monte Diced Tomatoes, 1 can, drained
  • Chili Powder, 2 tablespoons


Cut celery, onion and garlic to small pieces and saute couple of minutes in little it olive oil. Add drained diced tomatoes, cooked beans, stock and the chili powder. Get it up to boil then turn down and simmer for an hour.

Serve with sour cream if desired.


Note about beans. First off, you can use different beans than I did. You can use just one kind, or you can use even more variety. Second, dry beans are very economical but they take a long time to cook. I always cook a large pot at one time and then measure them out to small sandwich bags and then to large freezer bag to freeze. When ever I want to make a dish with beans, I just grab the number of bags and the type of beans I want to use, let it unfreeze, or if I am in a hurry, just dump the frozen beans into the hot mix and soon I have delicious and economical dish.

Nutrition Facts
4 Servings
Amount Per Serving
Calories 227.7
Total Fat 2.4 g
Saturated Fat 0.4 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 0.5 g
Cholesterol 6.0 mg
Sodium 494.4 mg
Potassium 431.6 mg
Total Carbohydrate 42.5 g
Dietary Fiber 12.2 g
Sugars 8.5 g
Protein 11.8 g
Vitamin A 23.40%
Vitamin B-12 0.00%
Vitamin B-6 25.80%
Vitamin C 13.10%
Vitamin D 0.00%
Vitamin E 0.80%
Calcium 8.20%
Copper 11.50%
Folate 29.30%
Iron 13.70%
Magnesium 14.50%
Manganese 35.90%
Niacin 3.60%
Pantothenic Acid 3.60%
Phosphorus 13.80%
Riboflavin 5.40%
Selenium 4.50%
Thiamin 10.40%
Zinc 8.60%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

My 5 minute artisan bread

Breads 6 Comments »


In making this bread, I do not use any special equipment, just plain old oven, the pan that came with it, some old cookie sheets, and 5qt plastic bucket that I got by buying ice cream in it. The secret of the best outcome is the hot oven and steam that is produced by adding hot water to the pan for baking. This incredibly tasty bread is very easy to make, extremely affordable but needs a little planning ahead to have ready when you want it. Like everything in life, you cannot get cheap, fast and well done all at once. In this case, this bread does not take a lot of time to make but requires couple of days (each time just minutes) to get the result desired. OK, ready to make some bread…

  • 3 cups of lukewarm water
  • Yeast, 1 tables spoon ($ 0.05)
  • Salt, 0.75 table spoon ($ 0.01)
  • Flour, whole wheat, 0.75cup ($ 0.13)
  • Rye flour, light, 0.75 cup ($ 0.24)
  • Flour, white, 4.5 cup ($ 0.48)

Total cost $  0.91 or $ 0.23 per loaf.


Mix all ingredients in the 5quart ice cream bucket or any other large enough bucket with lid.  Cover with lid and let stand in the room temperature for 2 hours.


The dough should have at least doubled by the time two hours has passed.


Dough is supposedly ready to be baked at this time but I have never attempted that. I always leave the dough in the refrigerator for overnight.

When ready to bake, take one quarter of dough and shape to your liking (This recipe makes four 1 pound loves).  Dust the dough with some flour and make sure your hands have flour as well, that makes it easier to shape and help the dough not stick to your hands. Put the shaped dough on the lightly dusted pan to rise ( I use cornmeal for dusting).


Let stand in room temperature for about 30 minutes. Meanwhile preheat oven to 450°. Once the oven is ready and it has been at least 30 minute for the dough to relax/raise, dust the dough with flour and slash,  get as hot water from your tap than you can and as quick as possible ( so that oven does not cool) put the hot water on the pan on the lower shelf and put the dough baking on the upper shelf.


Bake for 30 minutes.

Try to wait a little for the bread to cool before cutting. I know it is hard but you will not burn yourself and it will be little easier to cut the bread as well 🙂


Nutrition Facts
4 loafs
Amount Per Loaf
Calories 662.1
Total Fat 2.1 g
Saturated Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 5.4 mg
Potassium 307.5 mg
Total Carbohydrate 139.6 g
Dietary Fiber 9.6 g
Sugars 0.5 g
Protein 19.5 g
Vitamin A 0.00%
Vitamin B-12 0.00%
Vitamin B-6 9.20%
Vitamin C 0.00%
Vitamin D 0.00%
Vitamin E 2.30%
Calcium 3.30%
Copper 16.80%
Folate 67.90%
Iron 43.00%
Magnesium 18.80%
Manganese 109.50%
Niacin 49.40%
Pantothenic Acid 9.70%
Phosphorus 26.70%
Riboflavin 44.70%
Selenium 100.60%
Thiamin 84.50%
Zinc 13.20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Estonian beet salad – Rosolje

Dinner No Comments »


  • Potato, 3 small
  • Beets, 1 beet
  • Carrots, 2 medium
  • Egg, 2 large
  • Herring, 7 oz, boneless
  • Peas, canned, 1.5 cup
  • Sour Cream, 1 cup
  • Mayonnaise, regular, 0.25 cup
  • Onions, raw, 0.5 medium
  • Dill Pickles, 1 medium
  • Apples, fresh, 0.5 large


Boil potatoes, carrots, beets and eggs. Cool. If you have cleaned herring, cut to small pieces. Chop the rest of the vegetables and eggs to small pieces as well.


Mix in sour cream and mayonnaise.  Enjoy


Nutrition FactsUser Entered Recipe
12 Servings
Amount Per Serving
Calories 191.3
Total Fat 7.7 g
Saturated Fat 3.4 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 2.4 g
Cholesterol 85.0 mg
Sodium 224.4 mg
Potassium 167.7 mg
Total Carbohydrate 26.0 g
Dietary Fiber 2.5 g
Sugars 8.4 g
Protein 5.8 g
Vitamin A 7.00%
Vitamin B-12 5.00%
Vitamin B-6 3.40%
Vitamin C 2.50%
Vitamin D 3.50%
Vitamin E 2.00%
Calcium 7.40%
Copper 6.40%
Folate 8.10%
Iron 6.90%
Magnesium 6.40%
Manganese 14.40%
Niacin 5.20%
Pantothenic Acid 4.60%
Phosphorus 11.20%
Riboflavin 13.60%
Selenium 19.90%
Thiamin 9.10%
Zinc 5.00%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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