Pierogi

Pierogi are a traditional Polish dumpling – one that I grew up eating, whether store-bought or homemade.  The ones filled with sauerkraut have always been my favorite, and I felt like it was a special treat between my mother and I since we were the only ones that would eat the sauerkraut.   When I decided to tackle these – I wanted to keep them as simple as possible, I made some filled with sauerkraut, some with mashed potatoes and some with Farmer cheese.    I loved each of them – so its hard to pick a favorite – but I still think plain sauerkraut wins in my book (it’s the lonely one in the photo that was cooked without the onions).  

Although this recipe is not hard to make – it did create quite the mess in my tiny kitchen.  Somehow flour ended up everywhere – and I started running out of room to put the finished pierogi.  I really should have taken a photo of the disaster zone.   But when all was said and cleaned-up, these were worth the mess.   These are a perfect addition to your Easter menu – you can make them in advance and freeze them to serve later too.  Enjoy!

Ingredients

dough:

• 3 eggs
• 1 (8-ounce) container sour cream
• 3 cups all-purpose flour
• 1/4 tsp. salt
• 1 Tbsp. baking powder

fillings:

• sauerkraut
• mashed potatoes
• Farmer cheese or cottage cheese
• insert your desired filling here!

Directions

1. To make the dough: Beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.

2. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness.

3. Cut into 3 to 3.5 inch rounds using a biscuit cutter.

4. Place a tablespoonful of filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough.

5. If freezing – place them on lightly floured parchment paper on a baking sheet and freeze for about 20 minutes or so. Then place them in a larger air-tight container or storage bags.

6. To cook pierogi (frozen or fresh): Bring a large pot of lightly salted water to a boil. Add perogi and cook for 2 minutes. Remove with a slotted spoon.

7. In a separate pan, melt together a tablespoon each of butter and canola oil.  [Sauté onions at this point, if using] Add boiled pierogi to pan and fry until golden brown on each side.

Source: Le Petit Pierogi

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Sour Cream Toffee Coffee Cake

I’m not a fan of sour cream in traditional applications – such as on tacos or on baked potatoes.  But it is really useful in baked goods at keeping the dessert moist.  I had a leftover container of sour cream in my fridge – and that was the entire reason for making this recipe – since I knew I would end up just throwing it away otherwise.  And I’m so glad I found it since I haven’t had a chance to use my bundt pan in a while.

I have to admit though – I made this for my husband to take with him to work – so I didn’t get to try any.   I did nicely ask that he bring me back a slice if there was any left – well, if it’s a testament to the cake or that my husband is just forgetful – I never got that slice to try.   But I can assure you that it got rave reviews – and there are over 200 5-star reviews on Food Network – so that means something too. 

The only change I made was substituting toffee for the walnuts – I thought it would go really well in a coffee cake – but you can also use walnuts or pecans. Enjoy!

Ingredients

• 12 Tbsp. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 eggs, at room temperature
• 1 1/2 tsp. vanilla extract
• 1 1/4 cups sour cream
• 2 1/2 cups cake flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt

for the streusel:

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon kosher salt
• 3 Tbsp. cold unsalted butter, cut into pieces
• 1/2 toffee bits or 3/4 cup chopped walnuts or pecans

for the glaze:

• 1/2 – 3/4 cup confectioners' sugar
• 2 Tbsp. real maple syrup

Directions

1. Preheat the oven to 350 degrees F. Grease and flour a bundt pan.

2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light and fluffy.

3. Add the eggs 1 at a time, then add the vanilla and sour cream.

4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

5. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

6. For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the toffee or nuts.

7. Sprinkle half the streusel in the pan. Spoon half the batter into the pan and spread it out with a knife. Sprinkle with remaining streusel. Spoon the rest of the batter in the pan, spread it out.

8. Bake for 50 to 60 minutes, until a cake tester comes out clean.

9. Let cool on a wire rack for at least 30 minutes, then remove from pan by flipping onto a serving plate.

10.  Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

Source: Ina Garten, Food Network

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Tortellini and Spinach Soup

I love a quick, easy, healthy meal.  Weeknights can really be rough – especially if I also workout. I’m usually starving and some nights I really do not feel like cooking.  So its great to have a really easy meal in your back pocket.  This soup uses the pre-packaged tortellini, canned diced tomatoes and fresh baby spinach.  It is soup-er simple to make and even simpler to eat!  Enjoy

Ingredients

• 1 Tbsp. olive oil
• 1/2 cup onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp. dried oregano
• 1 (15 oz.) can diced tomatoes, with juices
• 4 cups low-sodium vegetable or chicken broth
• 9 oz. cheese tortellini
• 3 cups fresh baby spinach, loosely packed
• Salt and pepper
• grated Parmesan cheese, for serving

Directions

1. In a large stock pot or Dutch oven, heat the olive oil over medium-high heat. 

2. Add the onions to the pan and cook until they soften, about 5 minutes.  Add in the garlic and cook, stirring frequently, just until fragrant, about 1 minute.  Mix in the oregano and diced tomatoes.  Add the broth to the pot.  Bring the mixture to a boil. 

3. Add the tortellini to the pot and cook according to the package directions. 

4. One minute before the tortellini is fully cooked, stir in the spinach.  Remove from the heat.  Season with salt and pepper to taste.  Serve warm with grated Parmesan as desired.

Source: Annie’s Eats

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Panko crusted Salmon

I’m always looking for new ways to make salmon – which is definitely my favorite fish to eat.   To go with the farro risotto and asparagus – I found this recipe for panko crusted salmon.  When I’m making two new recipes together on the same night – I try to make sure that one of can be left relatively unattended while I put together the other one.  Luckily, the farro risotto needed to simmer for a good 20 to 25 minutes – with just the occasionally stir.  This was the perfect time to prep the fish to be cooked.  Whenever I’m cooking fish I make sure that everything else is pretty much done cooking before I even begin to cook the fish.  It really does not take long to cook – and I’ve found that it makes a world of difference if it is cooked to just the right temperature and not overcooked at all.  Enjoy! 

Ingredients

• 1/3 cup panko
• 1 Tbsp. minced fresh parsley or 1 tsp. dried
• 1 tsp. grated lemon zest
• kosher salt and freshly ground black pepper
• 2 Tbsp. olive oil
• 2 salmon fillets
• 4 tsp. Dijon mustard

Directions

1. Preheat the oven to 425 degrees.

2. In a small bowl, combine the panko, parsley, lemon zest, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 Tablespoon of olive oil.  Stir until the crumbs are evenly coated, and set aside.

3. Brush the tops of the salmon with the Dijon mustard, then season with salt and pepper.  Press the panko mixture thickly on top of each fillet. 

4. Heat 1 Tablespoon of olive oil in an ovenproof skillet over medium-high heat.  Wait for the oil to be very hot, then gently add the salmon fillets and sear for 3-4 minutes, without turning.

5. Transfer the pan to the oven for 5 to 7 minutes, until the salmon is almost cooked through (between 125 and 130 degrees F), and the panko has browned.  

Source: seen on Pink Parsley, originally from The Barefoot Contessa, How Easy is That?

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Farro Risotto

Farro is one of the oldest grains cultivated by humans and is increasingly becoming more popular with modern cooks.  I have been seeing it popping up on food blogs as a breakfast item (which I have yet to try – but will soon!).  But it is also great for side dishes or for soups and salads.  It is an excellent fiber source as well as protein and iron.  

I served this farro risotto with some panko-crusted salmon and roasted asparagus.  It was really easy to make (definitely easier than traditional rice risotto) and had a nice nutty taste and texture.  I definitely plan on making farro again soon in some other applications!  Yum!

Ingredients

• 1 onion, minced
• 1 carrot, peeled and chopped fine
• 1 Tbsp. olive oil
• salt and pepper
• 3 garlic cloves, minced
• 1 tsp. minced fresh thyme
• 1 1/2 cups farro
• 2 cups low-sodium chicken or vegetable broth
• 1 1/2 cups water
• 2 Tbsp. fresh parsley or 1 Tbsp. dried parsley
• 1 tsp. fresh lemon juice

Directions

1. Combine onion, carrot, oil and 1/4 tsp. salt in a large saucepan.  Cover and cook over medium-low heat, stirring occasionally, until the vegetables are softened – 8 to 10 minutes. 

2. Stir in the garlic and thyme and cook until fragrant – about 30 seconds.

3. Stir in the farro and cook until lightly toasted, about 2 minutes.

4. Stir in the broth and water and bring to a simmer.  Reduce heat to low and continue to simmer, stirring often, until the farro is tender about 20 to 25 minutes. 

5. Stir in the parsley and lemon juice.  Season with salt and pepper to taste. 

Source: America’s Test Kitchen Healthy Family Cookbook

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