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In memory of a dear friend…

Lisa Jane (the gorgeous one in the middle),
I will always remember our times of laughter and fun in Ukraine. You were my best buddy while I was a world away from all the family and friends I loved and missed. You made Ukraine a safe and happy place for me. I will never forget your favorite, “This is Halloween, This is Halloween!!!” song and dance from Nightmare Before Christmas. 🙂 Memories if poppy seed crackers, more chocolate than anyone could imagine (remember the entire table full those Ukrainian boys bought us to try and “woo” us but we wouldn’t budge from the loves of our lives! :), General Conference with the missionaries and pictures of Chris and Josh sitting by us, making packages for our honeys (you were so creative with those!), sleepovers with Olga, candy, candy, and more Ukrainian candy…, cabbage rolls that mama made for you and I would eat them all because they had meat but you were to sweet to tell her you were vegetarian :), the beach and the terrible food there :), tears, laughs and hugs. I miss you Lisa. Why did you have to leave us so early? I have to use this as my outlet to tell you that you were so loved, so smart, so strong. Why? Why did you have to leave us too soon? I will hold our memories close to my heart forever…Slishish Maleesh Lisa girl!!!
In memory of Lisa I have put together some of our favorite Ukrainian recipes…

Meat Soup bone
3 large beets (peeled & grated)
1 large carrot (peeled & grated)
1 small onion (diced)
1 c. green cabbage (julienned)
2 potatoes (peeled & cubed)
1 Tbls. tomato past
1/4 c. extra-virgin olive oil
Real Salt to taste
Black pepper to taste
1 tsp. dill
*Cover soup bone with cold water in a large pot and add a dash of Real Salt. Bring to a boil and simmer for 60-80 minutes. (You are making a bouillon.) Remove bone from bouillon. Fry beets, carrots, and onion in a little oil. Add to the bouillon with potatoes as well. Cook 10 minutes. Add the sliced cabbage and cook 10 more minutes. Add tomato paste, Real garlic salt, black pepper and dill. Serve hot with a dollop of sour cream.

Sasha’s Stuffed Chicken
4 free-range, organic chicken legs deboned
1 onion (diced)
1 c. mushrooms (sliced)
1 Tbls. extra-virgin olive oil
1/2 c. black olives (sliced)
4 large slices of raw cheddar cheese (long enough to fit inside the deboned chicken leg)
1 tsp. Real Salt
1/2 tsp. Black pepper
1/4 tsp. cayenne
*In a bowl combine chicken with Real salt, and peppers. Marinate for 2 hrs. in refrigerator. When chicken is done marinating, fry onion and mushroom in 1 Tbls. olive oil. Stuff chicken with cheese, onion mixture and olives. Secure with a toothpick. Bake 45 minutes at 350 degrees.

Mama Luda’s Vegetable Ragoo
1 eggplant
2 large carrots (peeled & diced large)
1 c. green cabbage (diced large)
1 red pepper (diced large)
1 c. squash of choice (diced large)
1 onion (diced)
1 tsp. extra-virgin olive oil
1 1/4 c. water
3 cloves of garlic (diced)
Real Salt to taste
black pepper to taste
*Fry eggplant in oil and water. Add carrot & onion and cook 10 more minutes. Add squash, red pepper and spices. Lastly, add cabbage. Cook everything until very soft and combined. Serve hot. Lisa and I loved this one…


One Comment

  1. I am so sorry to hear about the loss of your beautiful friend.

    I do not have celiac, but do believe grains, in general, are not that great for you. I try to eat mostly organic … lean meats, fruits and veggies, so I still think your site would give me lots of great ideas. I'm following you now …

    Visiting from SITS Sharefest!

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