Pierogis

Move over, Mrs. T.!!

 

I grew up on frozen pierogis - they're one of the few items that I will still occasionally buy frozen and cook.  But, that may all change now that I've made them from scratch.  These are one of those meals that you never make because you think they'll take too long....but in reality, they don't.

 

Another plus?  You can make a whole lot of them and freeze them.  Just one batch makes a ton.  If you were to double it - well, then you'd be set for many meals!
 

 

 

I tried two different fillings for these - the classic mashed potato and cheddar and some with my fermented sauerkraut.  I was pleasantly surprised with the sauerkraut.  I may have even liked those a bit more than the potato.

 

Sure, these take time, but the nice thing is that you can do a lot of the work ahead of time.  The dough and filling and even the pierogis can be made in advance and cooked when needed.
 

 

 

These are traditionally served with sour cream and/or applesauce.  I like to serve mine with sautéed peppers, onions and garlic.

 

 

Homemade Pierogis
Makes approx. 4 dozen
 

 

 

Ingredients:

2 cups all-purpose flour

1/2 tsp salt

1 egg, beaten

1/2 cup sour cream

1/4 cup unsalted butter, room temperature

1 cup prepared mashed potatoes combined with 1 cup shredded cheese

Or

1 cup sauerkraut, well drained

2 tbsp olive oil

1 medium onion, sliced thin

1 bell pepper, cut into strips

2 garlic cloves, minced

2 tbsp butter

Directions:

1.  For the Dough: In a large bowl, whisk the flour and salt together.  Add in the egg, sour cream and room temperature butter until the dough forms a slightly sticky ball.  Use your fingertips and knead the dough until it becomes less sticky, but is still moist (no additional flour should be necessary).  Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, but up to 24 hours.

  

 

2.  Once the dough has been chilled, remove it from the fridge and cut it in half.  On a well floured surface, roll the dough out to approximately 1/8" thick.  Using a 2"-3" cutter (I used a 2.75" biscuit cutter), cut the dough into circles.  Repeat until all dough (or at least most) has been used.

3.  Fill each dough circle with 1-2 tsp of mashed potato or sauerkraut filling.  Fold the dough over and, using a fork, seal the edges of each pierogi.  Now, these can be cooked immediately, refrigerated for 24 hours or frozen for 2 months.

 

 

4.  To prepare:  Heat 2 tbsp of olive oil in a large skillet.  Sauté the peppers and onions until nice and golden, adding in the garlic for the last 2 minutes of sautéing.  While the peppers and onions are sautéing, bring a large pot of salted water to boil.  Boil the pierogis in batches until they float to the top of the water.  Remove, place them on a paper towel to drain and repeat until all pierogis have been boiled.

 

5.  Remove the peppers, onions, and garlic from the pan and place on a serving plate.  Melt 2 tbsp of butter in the pan and nestle the pierogis in the pan.  Cook on each side until golden brown, approximately 3-5 minutes per side.  Serve the pierogis atop the peppers and onions.  Enjoy!

  

 

Happy Eating!

 

~ Sara :)

Hot Pepper Jelly

This is a great, versatile recipe that you can make as hot and sweet as you'd like.  As long as you have between 1 1/2 and 2 cups of peppers, you'll have success.  You can use any combination of peppers that you'd like.  For this particular recipe I used 1 small green bell pepper, 1/2 red bell pepper, 2 small jalapenos, 4 habaneros and 1 7-pot chili pepper.  I seeded and removed the ribs of all peppers.  And please wear rubber gloves when dealing with hot peppers.  Don't try to be a hero.  You'll regret it.  Trust me.

Two of my favorite ways to eat pepper jelly is in Baked Brie with a fresh baguette or simply drizzled over a block of cream cheese and served with crackers. 

Hot Pepper Jelly
Makes approximately 6 1/2 half-pints

Ingredients:
1 cup bell pepper, chopped small
1/2 - 1 cup hot peppers, minced
1 1/2 cup white vinegar
5 cups granulated sugar
3 oz liquid pectin

Directions:

1.  In a large pot, combine the peppers, vinegar and sugar.  Dissolve the sugar and bring mixture to a full boil.  Boil 5-6 minutes, stirring often.

2.  Remove from heat, add pectin and combine.  Transfer jelly to warm canning jars and process in a hot water bath for 10 minutes.  Remove, wait for the 'ping' and cool.

Baked Brie

This is one of my go-to appetizers - it's a staple at our annual White Elephant Party.  It's simple, classy and delicious.  Plus, you can leave it plain or, add fruit, nuts, jams, or jellies.

My favorite way to prepare it is with Hot Pepper Jelly in between the brie before it's wrapped and baked.  The brie is creamy and mild and the little bite of the hot pepper is a perfect match.

Be sure to serve this immediately.  Brie gets quite hard as it cools so enjoy it while it's hot!  If you have a hot plate, it works great for keeping it warm.

Baked Brie

Ingredients:

1 sheet of puff pastry, thawed
1 wheel of brie
1 tbsp jam or jelly, if desired
1 baguette, sliced and toasted

Directions

1.  Preheat oven to 350.  Carefully slice the brie in half (skip this step if you are not filling your brie).

 

2.  Cut the puff pastry so that it is a large square, just slightly larger than the brie.  Using a rolling pin, roll the square out so that there is 2-3 inches of pastry on all sides of the brie.

 

3.  Place one side of the brie on the puff pastry and place your filling in the center.  Spread it so that it comes within a 1/4 inch of the edge.  Place the top of the brie on top and, starting with a corner, carefully encase the brie with the puff pastry.  Dip your finger in water and place it on the pastry as you seal.  This will help the pastry stick to itself and ensure a better seal.

 

 

 

4.  Carefully flip the brie over and bake at 350 for 30-40 minutes, until the brie is golden brown.  Serve with slices of toasted baguette or crackers.  Enjoy!

 

 

~ Sara :)

 

Blue Cheese Broccoli Slaw

A few weeks ago I picked up our organic produce box and, along with lots of other goodies, was a bag of broccoli slaw.  It didn't take me long to figure out that I wanted that broccoli slaw with some blue cheese.  I love blue cheese.  Tangy, rich, and just a fantastic flavor.  One of the great things about blue cheese is that a little bit goes a long way.  And, I think blue cheese, dried cherries (or cranberries), and walnuts are a match made in food heaven.  It'll take you no time to whip up a batch of my Blue Cheese Dressing and throw this yummy side dish together!

This is a great make ahead dish.  It just gets better as it sits.

Blue Cheese Broccoli Slaw

Ingredients:

9oz bag of broccoli slaw
1/2 cup blue cheese dressing
1/4 cup walnuts, chopped (toasting is optional)
1/3 cup dried cherries (cranberries would also work, but I adore cherries)

Directions:

1.  Combine all ingredients in a large bowl.  Cover with plastic wrap and refrigerate for at least two hours.

2.  Remove from fridge, give it a good mix and garnish with more cherries, walnuts and crumbled blue cheese, if desired.  Serve and enjoy!

 

Happy Eating!

 

~ Sara

Blue Cheese Dressing

My love for blue cheese really came alive when I was pregnant with Ashlyn (and yes, I was sure to ask my dr. about it before I indulged!).  I craved salads loaded with blue cheese.  There was even a point I had a HUGE craving for blue cheese stuffed olives.  Thing is, I don't like olives.  It's one of the few foods I've never liked.  But, I gave into my craving, bought some blue cheese stuffed olives, popped one in my mouth.....and proceeded to spit it right into the trash.  Turns out that even when pregnant, I still don't like olives. 


Anyhow, blue cheese.  Mmmmm.....I just adore blue cheese.  I like it on pizza, on a black bean burger, stuffed in endive, and of course on a salad.  It's just delicious.  I also love a good blue cheese dressing, but I have never had success finding a good blue cheese dressing in the grocery store.  So, I decided to take it upon myself and make one that I can use at home.  And, if you ask me, the best toppings for a salad to go with this dressing are dried cherries and walnuts.  Delish!  And don't limit this dressing to just a salad topping.  Try it in coleslaw or my Blue Cheese Broccoli Slaw!

Looks good, doesn't it???

Whenever I'm making a dressing, I like to make, shake, and store it in a mason jar.  Put all the ingredients in, put a lid on, shake it up and pop it in the fridge.  Easy enough!

Blue Cheese Dressing
Makes about 1 cup

 

 

Ingredients:

3/4 cup mayonnaise
2 tbsp plain Greek yogurt or sour cream
2 tbsp vinegar
2 tsp granulated sugar
2 oz blue cheese, crumbled
Salt & Pepper to taste

Directions:

1.  Combine all ingredients and mix well.  Cover and place in the refrigerator - use within 2 weeks.   Enjoy!

 Happy Eating!

~ Sara

Fermented Sauerkraut

 You know what one of the most easiest things in the whole wide world to make is? 

Sauerkraut!
 

 

Really, if I would have known just how simple this is, I would have started making it years ago.  And, let's not forget all the amazing probiotics fermented foods fill your body with.  If you're not familiar with fermented foods, take some time to research them.  There are so many health benefits to them and they're delicious! 

Fermented Sauerkraut

Ingredients:
1 head of cabbage, cored and sliced, reserving one full leaf
1 tbsp unrefined sea salt

Directions:

1.  Place shredded cabbage in a large glass bowl and sprinkle with the salt.  Gently toss the cabbage, coating it with the salt.

 

2.  Let the cabbage sit for an hour and then, using clean hands, gently massage and push down the cabbage, encouraging the cabbage to release juices.  Do this until the brine rises above the level of the cabbage.

 

3.  Place the cabbage in a glass container, pushing down the cabbage to ensure the brine rises over the level of cabbage.  Fold reserved cabbage leaf in half or quarters and place on top of the cabbage, pushing it down to encourage more brine to rise.  Close container and place in a cool, dark place and allow to ferment for at least 7 days, but really, for as long as you please.  Once it has a flavor you enjoy, remove the top cabbage leaf and place in the refrigerator.  Enjoy!

 

 

 

 

A few things about fermenting sauerkraut:

•  As with any ferment, be sure and 'burp' your jar/container at least every other day.  It's important to allow any gases to escape so that you don't end up with a briny mess all over the place.  I like to place a paper towel or cloth under my jars, just in case any liquid seeps out (and it has!). 

• The top piece of cabbage will most likely begin to discolor and fade.  That's okay!  It's totally normal.  However, if you see any mold (which is almost always green/white fuzz), discard the top cabbage leaf immediately.  If it is only on the top leaf then your sauerkraut is most likely safe.  But, if you find any mold on your sauerkraut, you're probably best off to discard the whole jar :( 

• Taste your sauerkraut as you go.  Some people like their kraut to ferment for 30 days or more.  Others only like a 7 day ferment.  Everyone has different taste preferences. 

•  Experiment and have fun!  Sauerkraut doesn't have to be made from just cabbage - throw in some other veggies and/or spices.  Here are some suggestions: minced garlic, carrots, basil, dill, ginger, turmeric, beets, onions, oregano, thyme, cayenne, fennel....possibilities are endless! 

• How you consume your delicious kraut also has endless possibilities.  There's the classic Reuben and of course Kielbasa and Sauerkraut (both were a favorite of mine back in my meat eating days!).  It makes a great topper for burgers and hot dogs and is great just on its own.  My favorite way is cooked inside an ooey gooey grilled cheese! 

Do I have you convinced at how easy and delicious homemade sauerkraut is!?  I'm having a great time experimenting with fermentation and can't wait to share more recipes with you as I go.

 

Happy Eating!!

 

~ Sara

Magic Chocolate Shell

You know how you can go to some ice cream places and get your ice cream cone dipped in a nice, chocolaty coating?  Well, now you can do that at home.  The best part?  It only takes two ingredients.

One. Two.

 

 

Two ingredients, ten minutes (less if you have/use a microwave) and you have a decadent, chocolate, yummy shell for your ice cream!  Just be warned, it's addicting.  You may find yourself sneaking a bowl of ice cream with chocolate shell in the middle of the day while the kids are napping.  Not that I'm speaking from experience or anything.... :)

 

 

 

Magic Chocolate Shell
Makes about 2 cups

Ingredients:

2 cups chocolate chips
1/4 cup coconut oil

Directions:

1.  Over a double boiler, melt the chocolate chips and coconut oil until completely smooth.  (This could also be done in a microwave.  Microwave in 30 second increments until combined.  Be sure to stir each time.)

 

2.  Set aside and allow to cool to room temperature.  Once cool, pour over ice cream and enjoy!  Store extra in a jar in your pantry.  Do not store in the refrigerator*.

 

      

*If your chocolate shell solidifies in the jar, no biggie.  Just pop it in the microwave or put the jar in a pan of barely simmering water to re-melt it.