Looking for something hearty that ignites the southwestern flavor? If so be sure to try this Southwestern Fire Roasted chili, vegan style. 

In Seattle, there is a country music dance hall in Greenlake called, The Little Red Hen. I found this unique 1980's cowboy skirt and it was the perfect yee-haw outfit to where on one of my first dates with my boyfriend. We danced and laughed as we both got our cowgirl and cowboy shoes on. 

A neighbor gave me this Morning Star black bean crumble and I randomly had fire roasted corn and tomatoes in the fridge. With my new found skirt, I was inspired to make a more cowboy-style chili that was hearty, and still healthy enough so it wouldn't slow me down for country dance lessons. 

Before making this chili, I recently came back from Arizona where I experienced a variety of spices in the food that ignites the traditional southwest flavor of cumin, garlic and some heat. It's almost as if the spices of the food replicate the heat of the landscape. Although I cannot handle heat, I do recommend adding chili powder if you like spicy food. 

If you do not have the morning star blend, you can make this with an additional can of black or pinto beans; however, you'll have to adjust the flavors, or add taco seasoning to give it more flavor. The morning star crumble is flavored with the main taco seasoning spices. 

I hope one day we can get back to country dancing. It was a fun and unique atmosphere where an older southern lady named Mary taught country dance. Maybe one day we'll be able to hear those, "one two, cha, cha cha," words again. Until quarantine ends, we'll eat our way to our favorite memories. 

A Hearty Vegan Southwest Fireroasted Chili
Serves 4
Cook Time - 30 minutes

Ingredients:
1 tbsp olive oil
3 garlic cloves, minced
1 small onion, diced
1 yellow pepper, chopped
2 cups fire roasted corn (found at Trader Joe's)
2 14.5 oz cans diced fire roasted tomatoes 
1 12 oz. package Morning Star Chipotle Black Bean Crumble
1.5 cup vegetable broth
1/2 tsp cumin
1/2 tsp salt
1/2 tsp oregano
1/4 cup cilantro
salt + pepper to taste 

Directions:
In a pot, cook he onions and garlic in olive oil until translucent. Next, add the peppers and cook for an additional minute. Add the remaining ingredients, except for the cilantro, and mix well. Simmer for about 20-25 minutes until flavorful. Serve warm in separate bowls. Add cilantro as a topping to each bowl. 

**Note the Morning Star package had spices in it, so if you do not have this, you can use an additional can of beans. You will need to add additional spices.** 

Let's Connect! Check out my other chili / hearty bean-based recipes! 

I love the crockpot. I feel the crockpot is a savior for busy souls and families. What is great about this recipe is that it is hearty, healthy and only uses 8 main ingredients. The prep work takes about 5-8 minutes, and is an affordable recipe that can feed a family of four (or more) in about ten dollars.

This recipe is less expensive when using only green peppers; however, I prefer the warmer colored peppers as I enjoy the sweeter taste. Regardless of what peppers you choose, this will be a colorful dish indeed!  

My crockpot is smaller and can only fit four peppers, possibly 5 smaller peppers. If you're crockpot is large, I suggest adding one more can of beans to fill 5-6 peppers.  

Dairy-Free Crockpot Black Bean Quinoa Stuffed Peppers
Serves 4
Cooktime: 5-6 hours

Ingredients:
4 large peppers
1 can of black beans, drained and rinsed
1 can of fire-roasted diced tomatoes
1 cup uncooked quinoa
1 tsp taco seasoning
1 tsp cumin
1/2 tsp garlic powder
1/4-1/2 tsp salt
pinch of pepper

optional topping/serving: dairy-free cheese, avocado

Directions:
Slice the tops off the peppers. Cut as close to the top as possible. Use a small knife to remove the seeds and white ribs.

Pour about one half of a cup of water into the bottom of the crockpot. Place the peppers into the crockpot. In a bowl, mix together the remaining ingredients until well combined (do not add vegan cheese or avocado).

Evenly pour the filling ingredients into the peppers. Cover the peppers and cook on low heat for 6 hours. If you want vegan cheese on top, add it the last 30 minutes, or cook for an additional 30 minutes. The peppers are cooked by the 4-5 hour mark.  Serve warm with slices of avocado. 

If your crockpot is large enough you can maybe able to cook 5-6 peppers. If this is the case, add one more can of pinto or black beans.

​Let's Connect! See additional slow cooker recipes below! . 

Over the summer I admired the hydrangeas, specifically the pink ones, which are rare and not too common. Many people don't realize that the color that is give to the hydrangea flower comes from the Ph in the soil. 

While admiring many dresses at an estate sale (mind you this woman's house was chocked full of old dresses), this folk dress caught my eye and my attention. The exact origins is unknown, but most likely a mid-century dress that comes from a Latin or South American country. 

The hand embroidery work is amazing and the dress inspired me to think of a more native recipe. Corn was a significant food that nourished countless native tribes throughout the Americas. Still to this day, scientists do not know how corn was created, but the natives believe there is spiritual significance of the creation of corn.  

The natives were wise, earth people. They gave praise and thanks to the earth, but understood agriculture on a deeper level. The natives had a planting technique where they would grow corn, beans and squash crops close to each other. 

The corn stalk provided the beans a structure to climb up, the bean stalks gave nitrogen to the soil, and the squash grew and spread along the ground to prevent weeds from growing. Together, growing in harmony, these three crops were known as The Three Sisters. 

Three sisters is not only hearty and nutritious, but provides a foundation in basic understanding of the wisdom of the earth. Together, I hope this meal brings warmth and hearth into your home. I adapted the Simply Recipes casserole slightly. 

Three Sisters Casserole with Corn Bread Topping
Serves 4-6
Cooking Time: 60 minutes

Filling Ingredients:
3 tbsp olive oil
4 garlic cloves, minced
1 onion, chopped
1 small butternut squash, diced (approved. 2 cups)
1 15 oz can pinto beans, drained and rinsed
1 10 oz bag corn (used multi colored corn)
2 cups kale or chard, thinly sliced
1 15oz. can fire roasted dice tomatoes
2 tbsp tomato paste
3/4 cup vegetable broth
1 tsp coriander seeds
1.5 tsp cumin
1/2 tsp salt
1/8 tsp pepper
1/4 tsp paprika
pinch of chili powder

Topping Ingredients
1 1/4 cup cornmeal
1/2 cup flour
2 tsp baking powder
1 tsp salt
1 cup nondairy milk
2 tbsp vegan butter, melted

Directions
​Preheat the oven to 350 degrees. 

In a deep pan, or pot, cook the onions and garlic in olive oil until the onions are translucent. Next, add the squash, tomato paste, diced tomatoes and the spices and mix until well combined. Add the broth and bring to a simmer for 15-18 minutes, or until the squash is edible. 

While simmering work on the corn bread topping. In a medium mixing bowl, whisk together cornmeal, flour, baking powder, and salt. Using a wooden spoon, slowly stir in the butter, milk, and water; mix only until just combined. Set aside and let it sit for ten minutes  or until the squash is edible.

Once the squash is edible, mix in the kale, corn and beans until well combined. Cook for 3-5 minutes.

Once done, spray a 9x13 pan with cooking spray and pour the filling into the pan evenly. Next pour the corn bread topping on top, either in rustic chunks (like cobblestones), or spread as a topping. Leave some space around the edges so the filling has pockets to release steam. 

Bake in the oven for approx. 20 minutes or until the topping is fragrant and golden brown around the edges. Let the casserole cool for about 10 minutes before serving. If completely cooled the casserole will better form. 

Recipe adapted from Simply Recipes

Let's Connect! Check out my other corn / squash recipes listed below! 

Are you looking for something to drink "between the sheets" or maybe try a cocktail inspired by cupid? I found a 1941 and a 1960's version of the  Old Mr. Boston DeLuxe Official Bartender's Guide. 

The Old Mr Boston books are fun bartender books that feature a variety of gin, rum brandy, vodka and other classic alcoholic cocktails. They have plenty of loved-base cocktails that range from the "between the sheets" to the "Lady lovers" drink. It's a fun why to change up Valentine's Day by concocting some very lovable drinks. 

There are other quirky inspirational drinks that range from all seasons or types of beverages like the Lone Tree Cooler, Saxon Cocktail,  Saucy Sue Cocktail and theDamn The Weather Cocktail.  

What is most fun is that this features hundreds of recipes that are also inspired by geographical locations such as the Boston Sour, Cuban Cocktail No.2, Los Angeles Cocktail, Zanzibar Cocktail and the Jamaica Glow. 

​Actually, this is an effective way to drink your way around the world while in quarantine and experience the flavors of various cultural beverages. 

Let's Connect! Discover some other fun Valentine's Day recipes below! 

I found this adorable handmade cross stitch linen set for one last year, and decided to create a winter-base and flavored salad, that combines a mix of warm and cooler colors and a mix of bitter and sweet flavors. 

​Orange, cranberries and squash go together like peas and carrots, and I even presented this salad live on zoom several times during the fall of 2020 to inspire people how to cook whole, and dairy-free foods. 

This recipe provides a way to still consume salads, but in a way that brings hearth, health and warmth. Eating raw salads in the winter can be challenging, but in this way, it allows us to consume a mix of raw and cooked foods without feeling deprived during the cooler months when the body craves denser and warmer foods. 

There is a reason and a season for everything, and hope you enjoy this recipe! 

Orange Cranberry Kale + Rainbow Chard Salad Topped with Roasted Butternut Squash + Chickpea
​Serves 3-4 
Total Time: 40 minutes

Ingredients:
6 cups kale and Swiss or rainbow chard, sliced (half and half, or 4 cup kale, 2 cup chard)
3 cups butternut squash, diced mixed with 2 tbsp olive oil + salt and pepper 
1 cup dried cranberries 
1-1.5 cups orange juice
1 can chickpeas, washed and drained, 
1-2 tbsp olive oil 
1/4 tsp thyme 
pinch garlic powder 
1/4 cup pumpkin seeds

Dressing
3 tbsp orange juice
2 tbsp apple cider vinegar
2 tbsp olive oil
salt + pepper to taste

Directions:
Preheat oven to 400 degrees. 

Prep the butternut squash and mix it with 2 tbsp of olive oil and some salt + pepper. Spread evenly on a baking tray and place in the oven for 15 minutes. 

In the same bowl, mix the chickpeas with 1-2 tbsp olive oil, thyme and a pinch of garlic powder. 

In a bread pan, or small baking dish pour the cranberries and orange juice together. Once the squash bakes for 15 minutes, flip the squash with a spatula, and either add the chickpeas to the same pan, or use an additional baking pan and place in the oven for another 20 minutes. Also, place the cranberries in the oven at the same time. Thus, cook the squash, cranberries and chickpeas for 20 minutes (35 minutes total). 

While baking, prep the kale and chard and mix together in a large bowl. In a small bowl, mix together the dressing ingredients. 

Once complete, either add all of the ingredients on top and mix with the dressing, or separate the kale in serving bowls and then add each ingredient to your preferred ratio and mix with the dressing. Enjoy! 

Let's Connect! Explore my other kale / chard salad recipes below! 

A bit late, I meant to post this in the fall during corn's harvest season. Howeve, it is never too late to eat soup during the winter months. Some grocery stores may still have cobbed corn available during this time, but this recipe works best with corn on the cob because the cob provides the broth a nice and deep flavor. 

​During the harvest season, I was enamored by the color of the fall foliage and how the leaves were as bright as the golden kernels on the corn. 

I recommend using yellow corn cobs to provide a deep yet vibrant color. White kernels still work, but the color will change. 

Most corn chowders, or corn soups, are flavored by thyme, which provides a robust, savory flavor. I chose to use Italian seasoning instead of just thyme to add additional flavors to the broth. 

Feel free to adjust to what works best for you! 

Vegan Corn on the Cob Chowder
Serves 4
Make Time: 30-40 minutes

Ingredients: 
2 tbsp vegan butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
​1 large white skin potato, diced
3-4 corn on the cob, shave kernels off cob (save 2 cobs)
3 cups water + 1.5 bouillon cubes (or 2 cups vegetable broth)
1/4 cup nondairy milk
1 bay leaf
1/2 tsp salt
1/4 tsp Italian herbs
1/8 tsp pepper

Directions:
Wash and prep vegetables. Shave the corn kernels off the cob and save 2 of the cobs. 

In a deep pot, cook the onion in the butter for 2-3 minutes. Add the celery + carrots and cook for an additional 2-3 minutes. Add the potatoes and cook for an additional 3 minutes. Add the remaining ingredients - except for the milk - plus two corn cobs and bring the soup to a simmer. 

You don't want this overly runny with too much liquid. However, if you do need to add more liquid, do so by 1/4 cup and adjust spices if needed. 

Simmer until the soup is fragrant and potatoes are edible, around 20 minutes. Once done, remove the cobs and bay leaf. Take 1-2 cups of the soup mixture and blend it with the. 1/4 cup of milk in a blender. Blend until smooth. Add the puree back to the stock pot and mix with the soup until well combined. Serve warm! 

Let's Connect! Check out my other corn / soup recipes below! 

Tomorrow is the day I present my Live Stream - Cooking 101 - Winter Detox Recipes That Don't Deprive zoom workshop. 

I am excited to present this as there are ways to "detox" without starving yourself through juice fasts, especially during the winter months when the body craves hearty food. 

This recipe and photography I actually captured back in the fall of 2019, but I failed to post it in a timely manner. And sometimes the timing in life works out as it's meant to. 

During that time I was integrating notions about heart-centered living while integrating foods that incorporate that energy. It is amazing the inner core of the pomegranate is shaped like a star while beets can mimic similar shapes to the heart. 

​This coordinated beautifully with the fall foliage, and this vintage winter-style dress that bursted pink as bright as pomegranate juice. 

The irony of posting this blog when the timing "was right," is that people are awakening to their hearts. There is growth and passion for changing the way we live. 

The awakening process is a journey, but much of it comes to the realization that you are the cross. In the center of where the arms meet the torso lays our heart center. 

Nutrition habits, lifestyle, mindset and spiritual soundness are all intermingled in our body's ecosystem. One helps the other, but when out of balance, the entire systems gets out of whack. 

One way to start living in harmony is through the consumption of whole and real foods. Natural foods provide us the nutrients we need to survive, but also to live more sound on a conscious level. For so long, we've become unconscious through mass consumption of artificial food.

It's time to get back to nature, especially for women who want to live a healthier life.  

Roasted Orange Beets with Pomegranate + Pumpkin Seeds
Prep Time: 5-10 minutes
Roast Time: 35 minutes 
Serves 2

Ingredients:
1 lb beets, skinned and cut into wedges
2 tbsp olive oil
1/2 orange juiced
1/2 orange zested
2 tbsp pumpkin seeds
1/2 pomegranate deseeded, (approx 1/4 cup)
salt and pepper to taste
optional: balsamic vinegar

Directions:
Preheat oven to 425 degrees. Skin and cut the beets into wedges. In a bowl, mix the beets together with the olive oil, orange juice and salt and pepper. 

Place on a baking sheet and place in the oven for 15 minutes. Next, flip the beets and bake for an additional 15-20 minutes. If you want roasted pumpkin seeds, add the seeds on top of the beets the last 5 minutes of cooking. 

Once done, remove from the oven and add the orange zest and pomegranate. If the mixture is dry, add additional orange juice or olive oil or add some balsamic vinegar (1-2 tsp). Mix and serve warm!

Let's Connect! Check out my other beet and similar recipes below!

There is a reason and a season for everything. After the holiday season, many people feel weighed down and bloated after a season of festive eating. Most people have intentions of detoxing or "kick-starting" their health in the New Year. 

During the winter season, it is difficult to do detoxes that are summer-based through juice and raw-food detoxes. Most people live in colder climates, and the body naturally craves warmer and heartier foods. 

One way to honor winter harvest, and our body's requests is through the making of homemade soups. Homemade broth extracts the flavor and nutrients from the vegetables into the water. Broth is healing for the gut and for overall health and wellbeing. 

Homemade broth also fills the body with so many nutrients that it can act as a natural detoxifying agent. 

This broth can be sipped as is, or used for various soups. I used the broth as a soup-base for a vegetable ramen noodle dish and it flavored everything wonderfully! 

Detoxifying the body during any season is possible. And homemade broth makes it possible during the winter and cold months. 

This recipe has been adapted from Bon Appetit, please see the link below in the recipe box. 

Homemade Slow Cooker Umami Broth
Cook Time: 6-7 Hours
Makes: Approximately 7-8 cups

Recipe Adapted from Bon Appetit 

Ingredients:
3 tablespoons white miso
2 tablespoons grapeseed oil
6-7 dried shiitake mushrooms
4 pieces kombu approximately 6x4 inches
2 medium onions, unpeeled, halved through root, very thinly sliced
1 medium carrot, unpeeled, very thinly sliced
2 celery stalk, thinly sliced 
1 head of garlic, halved crosswise
8 sprigs parsley
​1 teaspoon black peppercorns

Directions:
Preheat oven to 300º. Whisk miso, oil, and 3 Tbsp. water in a small bowl. Crush mushrooms and kombu with your hands over a rimmed baking sheet. Slice/chop the onions, carrot and celery, and cut the garlic in half. Keep the skins for the onion and garlic. 

Add onions, carrot, celery, garlic, and parsley and toss to combine. Drizzle miso mixture over vegetable mixture and toss to coat, (or do this in a bowl).  Bake, tossing halfway through, until vegetables are slightly shriveled and mixture is fragrant, 60–75 minutes.

Once complete, add mixture to a crockpot with 9 cups of water. If your crockpot is bigger and can handle more water, add additional water. The original recipe uses 16 cups of water and after simmering reduces to 8 cups. 

​Add the one teaspoon of black peppercorns and place on the high setting for 4-6 hours. The broth was flavorful at 4 hours but deepened in flavor around 6. Drain broth through a sieve and eat immediately or store in an air tight container in the fridge. Compost the solids.

Sprinkle the broth with some salt to bring out the flavor. Enjoy!

Let's Connect! Enjoy my other soup based recipes! 

Winter harvest is a time to enjoy warm comfort-food, but often in a heavy, buttery way. I recently found The Sunset cookbook: Food with a Gourmet Touch. Published in originally in 1960, this book features a variety of vegetarian and meat-based cuisines. 

I love retro recipes, and modernizing them into dairy-free versions for everyone to enjoy. 

These two recipes are in The Sunset Cookbook and followed to accordingly with the exceptions of using vegan butter instead of regular butter. For the squash recipe, the original recipe notes for each half to receive one tablespoon of butter and sugar. 

In the 1960's eating that way was probably okay, but with today's modern-health issues, I reduce those ingredients since the standard American diet contains too much salt, sugar and dairy-based ingredients. 

Packed wth winter harvest and winter flavors, this combination ignites the best of fruit and vegetables together. 

The winter-time is challenging health-wise, and it's easy to stew in hibernation mode and eat junk to comfort boredom and emotions. 

The orange itself, and the orange colored squashes provide nutrients that keep our immunity healthy and operating with function. 

Acorn squash is packed with the following: vitamin C, provitamin A, B vitamins, potassium, magnesium, iron, and manganese, all of which are critical for health. It also contains high contents of soluble and insoluble fiber that promotes digestive health and relieves constipation. 

Both types of fiber aide the friendly bacteria that lives in your gut known as probiotics. 

The Sunset Cookbook Acorn Squash with Blueberries + Side of Orange Rice
Cook Time: 1 hour
Serves 4

Acorn Squash with Blueberries 
2 Acorn Squash, cut in half longwise
1 cup frozen blueberries
1/2 apple, diced (used Opal)
2 tbsp vegan butter
1 tbsp sugar

Orange Rice 
3 tbsp vegan butter
1 celery stalk, diced
1/4 onion, diced
1.5 cups water
1 cup orange juice, (juiced from 3 cara cara oranges)
1 orange grated (2 tbsp) for zest 
1 cup uncooked brown rice
1 1/4 tsp salt

Acorn Squash
Preheat oven to 375-degrees. Cut squash in half, lengthwise, and remove the seeds. In a bowl mix together the blueberries and apple and add it to the center of the four squash. I used 1 tbsp of sugar and evenly sprinkled it on top of the four squash.

(The original recipe calls for 1 tbsp of sugar and one tbsp of butter per squash). Add 1/2 tbsp of butter on top of each squash. Add water in the bottom of pan, enough to cover the pan. Cover the pan in foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes. 

While baking, begin cooking the rice. 

Rice
Melt butter in a heavy saucepan with a cover. Add celery and onion and cook until tender and light brown. Stir in water, orange zest, juice and salt, and bring it to a boil. Add the rice, cover and reduce to a simmer, and cook until rice is tender (depending on the brand can take 20-30 minutes). If the rice dries and is still hard, add more water and cook until tender. 

Let's Connect! Check out my other similar recipes posted below! 

Ukrainian (Orthodox) Christmas is here and in part of the remembrance of celebrating this day with my great grandmother, I decided to make a traditional Ukrainian treat in honor of this special day. 

Kysil is a type of sweet dessert or beverage that uses seasonal fruits. Depending on how much corn starch one adds in, it can have the consistency and flavor of a pie filling. It's perfect to eat on it's own, or even on top of something like angel food cake. 

I found this vintage designer pear blouse that was made in the Ukraine, and so along with the holiday, the inspiration struck to make food that is traditional for the holiday but also seasonal. Uzar is the most traditional Ukrainian dessert served on the holiday, but I find Kysil to be easier to find ingredients especially during COVID 19. 

​Complete with a shaft of wheat on the table, this holiday is complete with savory food and historic stories. 

The following has more history and information on Ukrainian Christmas. This information comes directly from brama.com.

​"Christianity was introduced into Ukraine in 988 A.D. The flourishing pagan religion and traditions associated with it were too deeply rooted in the people to allow the Church to eradicate them completely. Therefore, the Church adopted a policy of tolerance toward most of the ancient customs and accepted many as part of the Christian holidays. In this way, the ancient pagan Feasts of Winter Solstice, Feasts of Fertility became part of Christian Christmas customs. This is perhaps why Ukrainian Christmas customs are quite unique and deeply symbolic.

Ukrainian Christmas festivities begin on Christmas Eve ([G]Dec.24; [J]Jan.6.) and end on the Feast of the Epiphany. The Christmas Eve Supper or Sviata Vecheria (Holy Supper) brings the family together to partake in special foods and begin the holiday with many customs and traditions, which reach back to antiquity. The rituals of the Christmas Eve are dedicated to God, to the welfare of the family, and to the remembrance of the ancestors.

With the appearance of the first star which is believed to be the Star of Bethlehem, the family gathers to begin supper.

The table is covered with two tablecloths, one for the ancestors of the family, the second for the living members. In pagan times ancestors were considered to be benevolent spirits, who, when properly respected, brought good fortune to the living family members. Under the table, as well as under the tablecloths some hay is spread to remember that Christ was born in a manger. The table always has one extra place-setting for the deceased family members, whose souls, according to belief, come on Christmas Eve and partake of the food. 

A kolach (Christmas bread) is placed in the center of the table. This bread is braided into a ring, and three such rings are placed one on top of the other, with a candle in the center of the top one. The three rings symbolize the Trinity and the circular form represents Eternity.

A didukh (meaning grandfather) is a sheaf of wheat stalks or made of mixed grain stalks. It is placed under the icons in the house. In Ukraine, this is a very important Christmas tradition, because the stalks of grain symbolize all the ancestors of the family, and it is believed that their spirits reside in it during the holidays.

After the didukh is positioned in the place of honor, the father or head of the household places a bowl of  kutia (boiled wheat mixed with poppy seeds and honey) next to it. Kutia is the most important food of the entire Christmas Eve Supper, and is also called God’s Food. A jug of  uzvar (stewed fruits, which should contain twelve different fruits) and is called God’s Drink, is also served.

After all the preparations have been completed, the father offers each member of the family a piece of bread dipped in honey, which had been previously blessed in church. He then leads the family in prayer. After the prayer the father extends his best wishes to everyone with the greeting  Khrystos Razhdaietsia(Christ is born), and the family sits down to a twelve-course meatless Christmas Eve Supper. 
There are twelve courses in the Supper, because according to the Christian tradition each course is dedicated to one of Christ's Apostles. According to the ancient pagan belief, each course stood was for every full moon during the course of the year. The courses are meatless because there is a period of fasting required by the Church until Christmas Day. However, for the pagans the meatless dishes were a form of bloodless sacrifice to the gods.

The first course is always kutia. It is the main dish of the whole supper. Then comes  borshch (beet soup) with vushka (boiled dumplings filled with chopped mushrooms and onions). This is followed by a variety of fish - baked, broiled, fried, cold in aspic, fish balls, marinated herring and so on. Then come varenyky (boiled dumplings filled with cabbage, potatoes, buckwheat grains, or prunes. There are also  holubtsi (stuffed cabbage), and the supper ends with  uzvar."

So from me to you, and if you celebrate Orthodox Christmas, have a very Merry Christmas. 

Ukrainian Pear Kysil
Cook Time: 20-3 minutes
Serves 4-6

Ingredients:
4 cups water
1/2 cup sugar
1/2 large lemon, juiced
4 smalls pears, peeled
3 tbsp corn starch
1 cinnamon stick
3 cloves

Directions: 
​Wash and peel the pears. Core the pears and slice the pears. In a pot, bring the water with the  pear peels to a boil. 

Meanwhile, In a bowl, mix together the pear fruit fresh and the lemon juice until well-coated. Once the mixture is boiling, reduce to a low simmer and add in the sugar, spices and pears covered in lemon juice. This will need to cook for nearly 20. minutes or until the pear slices are cuttable with a knife. 

Near the end of cooking, dissolve the cornstarch in some water. Whisk until thin, and do not let it sit as the corn starch clumps at the bottom. Pour the dissolved corn starch into the pot and cook for 1-2 minutes. Stir constantly and then remove from heat.

COOKING NOTE:The mixture will thicken upon standing. This recipe is for more of a dessert-style recipe. If you want it thicker, add one more tablespoon of cornstarch. For a drink version only add 1-2 tbsp. 

Recipe adapted from Ukrainian Recipes 

Let's Connect! Enjoy my other Ukrainian / winter-based recipes below!