Main dish

Stuffed Cabbage

Throughout my childhood I  watched my mother and grandmother prepare this traditional dish. I feel very happy to share recipe with you! 

To start, we’ll need 30-35 pickled cabbage leaves. To learn how easy it is to make them click here:

10 slices smoked bacon
1 c. olive oil
1 large onion
1/2 tsp. Hungarian paprika
3 1/2 lb. ground beef
2 eggs
1 c. pearl rice
Salt & pepper per taste

1/2 c. olive oil
1 1/2 tbsp. flour
1/2 tsp. Hungarian paprika
8 oz. tomato sauce
4 c. water
Pinch of salt & black pepper
Pinch of sugar

The directions are easy to follow, but if you need a little help just send me a note on my Contact page, and I will be glad to help.

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Italian Sausage Pasta Sauce

For years I have been enjoying making different sauces using Rinaldi pasta sauce, and this is just one of my favorites!

1/2 c. olive oil

1 med. onion

2 stalks celery

1 med. eggplant

6 sweet Italian sausage links

1 zucchini

1 medium to large carrot

1 jar Rinaldi spaghetti sauce (24 oz.)

Fresh basil



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Turkey Chili

Simply delicious and loaded with nutrients! Just watch the video for simple instructions. I hope you enjoy making this recipe as much as I do! 

1/4 c. olive oil

1 med. onion

2 stalks celery

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/4 tsp. granulated garlic

1/2 tsp. black pepper

2 lb. ground turkey

16 oz. black beans

16 oz. baby butter beans

40 oz. pinto beans

6 oz. tomato paste

15 oz. diced tomatoes

3/4 c. water or chicken broth

Fresh cilantro & lime for finishing touch


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Summer Mixed Vegetable “Satarash”

This  quick, traditional summer dish from Serbia is often served as a main dish, or accompanied by protein and fresh pasta, or bread. It is easy to make, yet very rich in flavor and nutrition! For preparation details view the easy instructions.

2 large onions (sliced)

1/2 c.  preheated olive oil

4 med. bell peppers

4-5 cloves fresh garlic (chopped)

4 med. tomatoes (cubed)

Chopped basil leaves

Salt & pepper to taste

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Homemade Corn Dogs

All kids, including mine, love corn-dogs! To make everyone happy I decided to create my own version using better ingredients. The final comment was, ” Can you make more tomorrow?” This batter is good for about 10 corn dogs.

 2 eggs
Good pinch of salt
1/4 tsp. granulated garlic
1/4 tsp. black pepper
1 c. buttermilk pancake mix
1/2 c. corn meal
1/4 c. milk
1/4 tsp. baking soda
1/2 tsp. baking powder

Fry the corn dogs in 1 1/2 c.  oil; I suggest peanut oil.

Have fun cooking with your kids!

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Stuffed Cabbage

An old world classic, stuffed cabbage represents Eastern European cuisine in its most authentic way.

To learn how to pickle your own cabbage, please view the video.

30-35 pickled (or boiled) cabbage leafs

10 slices smoked bacon

1 cup olive oil

1 large onion

1/2 teaspoon Hungarian paprika

3 1/2 lb. ground beef

7-8 cloves fresh garlic

2 eggs

1 cup pearl rice (or any other)

Salt & pepper to taste

Simple step-by-step instructions are provided in this helpful video.


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Shrimp Chow Mein

You don’t have to be Chinese to cook great Chinese food! Experimenting is fun, so lets experiment together:


6-7 green onions

1 Portobello mushroom

1/4 olive oil

4-5 cloves fresh garlic

1 small bell pepper

10 large tiger shrimp

1/2 teaspoon soy sauce

Pinch of salt & black pepper

Roasted sesame seeds and hot sauce (optional)

Instructions are provided in the video. Have fun!

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Sun-Dried Stuffed Peppers

This recipe is compliments of my dear friend Mila Spasic. I thank her for sharing it with us and uncovering her secrets to an amazing dish.


15-20 dry red peppers

1 cup smoked meat

3/4 -1 cup fresh tomatoes

1/2 cup fresh carrots

3 sticks celery

4 cloves fresh garlic

6 small potatoes

2/3 cup olive oil

1 med. onion

1/2 teaspoon black pepper

1 teaspoon sea salt

2 tablespoons sun-dried tomatoes

Mila makes it very simple to make this recipe. See her instructional video.


Sun dried peppers






This is a typical Greek recipe that you can alter to make with your favorite vegetables. It is light but filling, and easy to make.

2 lbs. ground beef (or other ground meat)

1 med. onion, chopped

1/3 + 1/4 cup olive oil

6 small white potatoes, peeled and sliced

1 med. eggplant, sliced

1 extra large sweet potato, peeled and sliced

2 medium zucchini, sliced lengthwise

1 tsp. black pepper

1 1⁄2 tsp. salt

1⁄2 tsp. granulated garlic

1⁄2 tsp. chicken bouillon powder

2 tbsp. water

3⁄4 tbsp. dried parsley

4 eggs

1 1⁄2 cups shredded cheese, e.g,  cheddar or mozzarella



1. Preheat oven to 375 degrees.

2. Preheat 1/3 cup olive oil in a frying pan. Add onions, and cook until golden brown.

3. Add meat and cook until done.

4. Add 3⁄4 tsp. black pepper, 3⁄4 tsp salt, and garlic to meat mixture. Vombine well. Set aside.

5. In a  9×13 baking dish, layer half the sliced white potatoes along the bottom, add a layer of half the eggplant, and a layer of half the sweet potatoes. Sprinkle 1⁄2 tsp. salt between the vegetable layers.

6. Add all the meat on top of the sweet potatoes.

7. On top of the meat, layer the remaining eggplant, sweet potatoes, and white potatoes, followed by all the zucchini.

8. Combine 1⁄4 cup olive oil, chicken bouillon powder, and water. Mix well and pour over zucchini.

9. Cover with foil and bake for 40-45 minutes, or until potatoes are soft.

10. About 5 minutes before the dish is done baking, combine 4 eggs with parsley, 1⁄4 tsp. salt, and 1⁄4 tsp. pepper.

11. When potatoes are soft, remove dish from oven. Uncover and add egg mixture and top with cheese (optional).

12. Bake uncovered for an additional 10 minutes.

13. For best consistency, allow to cool for about 15 minutes before serving.



Rainbow Stew

My goal is to encourage everyone to start cooking. One of the ways I do this is by providing delicious, easy-to-make recipes like this one. Call your kids into the kitchen; it’s time to cook! For photo instructions click here.

1/3 cup olive oil

1 med onion chopped

4 cups cubed pork or beef

1 cup celery, chopped

1 cup carrots, chopped

4 cups cubed potatoes (about 5-6 med. potatoes)

5 cups beef broth

3 bay leafs

1/2 tsp. Hungarian paprika

1/2 tsp. granulated garlic

1 1/2 cup frozen peas

Small bunch of fresh parsley, chopped

Salt & pepper to taste

Preheat olive oil in a large pot. Add onions and cook until golden brown. Next, add cubed meat and cook on med. for about 10 minutes. Now add carrots and celery, and cook for an additional 5 minutes. Add potatoes, and to prevent them from sticking to the bottom of the pot, add 1/2 cup broth and bay leaves.

When potatoes are soft, add Hungarian paprika, salt and pepper. Cook for about 1 additional minute before adding the remaining broth. After simmering for about 20 minutes (when all vegetables and meat are soft), add frozen peas and simmer for another 10 minutes. When fire is turned off, add chopped parsley.

This soup is great served with fresh bread or grilled cheese sandwiches!

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