Friday, November 6, 2009

Serbian Galete

Me and all the Serbian kids i know pretty much grew up on these cookies. They are so good. They however, are not very "American" which means that they are not sweet or filled with any chocolate deliciousness BUT are amazing on their own. They are buttery, lemony, vanillay discs of heaven. To make them though, you must have a waffle iron. But trust me, go buy one, you have to make these. They are AMAZING! AND the recipe (which i am translating from a Serbian recipe) says they can last up to a month! and they just get better and better and better!


2 sticks of unsalted butter softened

2 turkish coffee cups of vegetable oil (im sorry if you dont know what these are but i dont know how else to translated it :-/

3 eggs

15 tbs of sugar

1 tbs of baking powder OR 1 Prasak za Pecivo (for my fellow serbs)

1 tsp of baking soda

2 packages of vanila sugar (vanilin secer) - This comes to about 2 TBS.

1 cup of milk

zest of 1 lemon

800 grams of all purpose flour


Beat together Butter and sugar until creamy. Add eggs and beat until incorporated.

After the eggs are incorporated add the remaining ingrediants except for the milk and flour.

Once all the other ingrediants are in begin adding the flour and milk in 3 additions starting with the flour and ending with the milk. Your dough will be nice and moist.

At this point, plug in your waffle maker and let it heat up well. Then take a heaping spoon full of dough and shape into a ball and drop into the waffle maker.

They will cook up very quickly - in about 40 seconds or so - so dont walk away from them. Let them sit on a cooling rack straight from the waffle maker and package them up when you are done. You may come out with several dozen depending on how big you make them. Send some to your friends and family. They will love them! enjoy :)

Slow Cooker Jambalaya

I used to work above Fishbones in Downtown Detroit and used to order Jamalaya allll the time! Well, here is a quick and easy version you can do at home. It makes a bunch and is delish!
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 package of turkey keilbasa, sliced
2 (28-ounce) can diced tomatoes
1 can red kidney beans
1 onion chopped
1 green bell pepper, seeded and chopped
1 can reduced-sodium chicken broth
2 teaspoons dried oregano
4 teaspoons Cajun or Creole seasoning
2 teaspoons hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups instant uncooked rice
In a slow cooker, combine chicken, sausage, tomatoes, onion, green
pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning,
hot sauce, bay leaves, and thyme.
Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the
thawed shrimp, cover and cook until the shrimp is heated through,
about 5 minutes. Discard bay leaves. Add a cup or 2 of uncooked instant rice and let it sit for a bit until it softens up and there ya go!!!