30 Jan

 – Paprike Punjene Krompirom

                                   That’s Serbian for

           Potato-Stuffed Peppers ,

 for our non Serbian speaking  friends !


 Okay , you have to admit these look really good !

And you remember where SERBIA  is don’t you ?

It’s right here.


Hers some famous folks you might not have known were of Serbian descent :


Milla Jovoich   – actress – Resident evil and the Fifth Element

Image of Milla Jovovich

Weird Al Yankovic – WEIRD

Image of 'Weird Al' Yankovic

Nikola Tesla – Inventor and Engineer

Stana Katic –  of the Castle  TV show  – who just happened to graduate from West Aurora High School

 Image of Stana Katic


The great variety in Serbia’s cuisine  originates from its geographical, national and cultural diversity, and the jigsaw of centuries of population changes. Influences on Serbian cuisine have been rich and varied – it first began as a mixture of Greek, Bulgarian, Turkish and Hungarian cooking.

An old Serbian legend says that during the time of the 14th-century Serbian Empire, under the rule of Stefan Uroš IV Dušan, meals in the Serbian palace were eaten with golden spoons  and forks. Historians say that mediaeval Serbian cuisine mainly consisted of milk, dairy produce and vegetables. Not a lot of bread was eaten, but when it was, the rich ate bread made from wheat and the poor ate bread made from oats and rye. The only meat consumed was game, with cattle kept for agricultural use.

What is the best way to describe the Serbian national cuisine? Well, like Serbia, on the crossroads of civilizations   a specific mixture has arisen, as a result of combined influences from both the East and the West. Serbian cuisine is really international cuisine  with unavoidable native elements. Today, the real symbol of Serbian national cuisine, above all, is grilled meat.

This is the national drink – a plum brandy called SLIVOITZ


Good stuff Maynard !

This will go good with your favorite grilled meat as a side dish or it can stand alone a whole meal !


1 cup olive oil

1/2 medium finely chopped onion

2 ribs finely chopped celery

2 large peeled and shredded carrots

4 to 5 finally chopped garlic cloves

1 tablespoon sea salt

1/3 teaspoon pepper

5 medium peeled and shredded potatoes

1/4 cup water or more, as needed

2 tablespoons chopped parsley

6 medium red bell peppers (or a combination of red and yellow)

2 medium shredded zucchini or yellow squash (optional)


12  servings Potato-Stuffed Pepper

Heat oil in large skillet and add onions. Saute for 7-8 minutes. Add celery and carrots and cook an additional 5 minutes. Add garlic, salt, pepper and potatoes. Cook for 10 minutes more, adding water to prevent potatoes from sticking to pan. Mix in parsley.

While the vegetables are cooking in step 1, wash the peppers, cut  n half and remove the seeds. Lightly season with salt and set aside while you finish   the filling.

At this point, to the cooked potato mixture, Add the  shredded squash for flavor and a creaminess to the dish. Mix well.

Heat oven to 350 degrees. Lightly coat a deep baking pan with cooking spray. Fill peppers with stuffing. Cover and bake 1 hour and 15 minutes. Serve with sour cream  and fresh bread.

Eat and Enjoy !


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