2 Poblano peppers – cut in half and deseeded
1 onion – chopped
4 cloves of garlic
1 carrot – chopped small

Put veggies into skillet that was used to cook the chicken
Salt veggies

1 1/2 pounds chicken wings,legs and thighs – Brown in a pan, then set aside
1 potato – peeled, diced, and set aside

When veggies have softened, add
1 TBL ancho chili powder
1 tsp cumin
1 small can green chilis
4 C chicken stock
– bring up to a boil

Add in chicken and potatoes
Simmer for 30 minutes

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This press can be used to make pierogi, ravioli, dumplings, hand pies and much more.

These recipes have been shared by family and friends over the years. Pierogies are frequently made for Christmas, but they can be made for any special event. There’s some work involved, but the outcome is rewarding! After the pierogies have boiled, they can be fried in some butter and onions or served with sour cream.

Ingredients

Sauerkraut Filling

• 2 TBL butter
• 1/3 C chopped onion
• 1 1/2 C sauerkraut, drained and minced
• salt and pepper to taste

Potato Filling

• 3 TBL butter
• 1/2 C chopped onion
• 2 C cold mashed potatoes
• 1 C shredded sharp cheddar cheese
• 1 tsp salt
• 1 tsp white pepper

Dough

• 3 egg
• 1 C sour cream
• 3 C Bread flour
• 1/4 tsp salt
• 1 tsp baking powder

Step by Step

1. SAUERKRAUT FILLING
   To prepare the sauerkraut filling, melt the butter in a skillet over medium heat.
2. Stir in the onion, and cook until translucent, about 5 minutes.
3. Add the drained sauerkraut and cook for an additional 5 minutes.
4. Season to taste with salt and pepper, then remove to a plate to cool.
5. MASHED POTATO FILLING
   For the mashed potato filling, melt the butter in a skillet over medium heat.
6. Stir in the onion, and cook until translucent, about 5 minutes.
7. Stir in the hot mashed potatoes.  If they are leftovers, heat in the microwave before adding.
8. Add the shredded cheese
9. Season with salt and white pepper.
10. DOUGH
    To make the dough, beat together the eggs and sour cream until smooth.
11. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together.
12. Continue mixing for another 5-8 minutes, then allow to rest for 15 minutes.
13. Spread the dough on a lightly floured surface until firm and smooth.
14. Divide the dough in half, then roll out one half to 1/8 inch thickness.
15. Cut into 3 inch rounds using a biscuit cutter.
16. Place a small spoonful of the mashed potato filling into the center of each round.
17. Moisten the edges with water, fold over, and press together with a fork to seal.
18. Repeat procedure with the remaining dough and the sauerkraut filling.
19. Bring a large pot of lightly salted water to a boil.
20. Add pierogies and cook for 3 to 5 minutes or until pierogi float to the top.
21. Remove with a slotted spoon.
22. Saute minced onion in 4 TBL butter and 2 TBL olive oil for about 15-20 minutes, then add the cooked pierogie, and cook till nicely browned.

Curtido . El Salvador
Fermented salsa with cabbage, onions, chilies and other veggies served on corn tortillas

Kvass . Russia
Fermented grain drink – yeast, brown bread beers and carrots,and water

Sauerkraut .
Cabbage, salt and water

Aged Cheese .
Roquefort and gruyere

Kombucha . China
A type of soda . Raw with no added sugar

Kimchi . Korea
Napa cabbage, chilies, ginger, fish sauce

Pickles .
Not pasteurized in white vinegar, but fermented in brine . In the refrigerator section

Miso . Japanese
Seasoned soybean paste – try stirring it into rice

Kefir . Eurasia
Fermented milk beverage

Fermented green beans, cauliflower and beets
Should say non pasteurized, naturally fermented, or contains live cultures

Prepare a standard pizza crust or Pilsbury canned pizza dough
Roll out flat onto your baking sheet
Cover the dough with
– Sour cream
– Pepper
– Salt
Slice Vidalia onion very thin and spread onto pizza dough
Add 4 pieces of raw bacon cut into bits
Cook at 425 degrees for 12-15 minutes

2 3/4 C AP flour
1/4 C corn starch
1 C sugar
1 TBL baking powder
1 tsp salt
1/2 tsp freshly ground nutmeg

1 C buttermilk
8 TBL (1 stick) melted butter whisked into the buttermilk
2 eggs plus one yolk

Combine wet and dry ingredients
Do not overmix

Spray 12 C muffin tin and put into muffin tins
Consider using a mini-muffin tin if making these for something like a potluck
Bake at 400 degrees for about 20 minutes

Remove baked muffins to a cooling rack
While they are cooling
Whisk together 1 C granulated sugar and 2 tsp cinnamon together
Melt another stick of butter – 8 TBL

Paint/brush butter mixture all over the muffins
Roll around in the sugar/cinnamon mixture
Press mixture into the muffin – you want to coat it as well as possible
Let them rest about 15 minutes

Rice and Lentils with Crispy Onions

Mujaddara from 13th Century Mesopotamia

One pound of Vadallia onions . Sliced
Toss in 1 tsp salt
Microwave 3 minutes

Yogurt Sauce
1/2 C plain yogurt
1/4 tsp salt
1/4 tsp minced garlic
1 TBL lemon juice
Mix and refrigerate

Rinse salt off onions
Dry well in a lint free cloth
Add to 3/4 C cold vegetable oil in Dutch oven
Cook on medium-high heat for 30 minutes

3/4 C brown or green CLEANED lentils
3/4 C basmati CLEANED rice
Let rice soak in hot tap water 15 minutes

Par cook the lentils in 2 C water with 1 tsp salt
Simmer 15 minutes

Drain onions in colander, reserving oil
Drain on a paper towel

Rinse ALL starch from rice
Strain well

Add 2 TBL onion oil back to skillet
2 cloves minced garlic,
1/2 tsp each cumin and coriander
Large pinches of cinnamon and allspice
Small pinches black pepper and cayenne
Bloom spices
Add rice and cook about 3 minutes
Add 1 1/4 C hot tap water
1/2 tsp each salt and sugar
Bring to rapid boil
Add lentils and reduce heat to low
Cover and cook 12 minutes

Verify liquid is absorbed
Cover with cloth towel gasket, recover, and set off heat for 10 minutes
Fluff with a fork
Add 2 TBL chopped cilantro
1/2 of the cooked onions
Fluff together with fork
Serve topped with the other onions
Drizzle with yogurt sauce

Robert@RobertAndrews.NET

Combine dry ingredients

1.5 C whole wheat flour
2 C AP white flour
1 tsp baking soda
1 tsp baking powder
1.5 tsp salt
3 TBL sugar
1/2 C toasted wheat germ
– – – – – – –
1.75 C cold buttermilk
2 TBL melted butter
– – – – – – –
Drizzle and whisk butter into cold buttermilk
Drops will congeal
– – – – – – –
For the story of quick bread, CLICK HERE.
– – – – – – –
Pour dry ingredients into liquid and mix
Finish on a mixing board or the counter
Flatten just a bit and put onto a baking paper
Cut a large X across the top so bread can expand
Bake at 400 degrees for about 45-50 minutes
Brush top with melted butter
Cool for at least an hour before cutting
– – – – – – –

Use whatever kind of mushroom caps you prefer, but make sure they are big enough to stuff.

• In a Bowl 1 – Stuffing
  • Brush 12 mushrooms with a paper towel to clean
  • Destem and put clean stems into a bowl
  • Add 2 strips crisp cooked bacon
  • Several sprigs parsley
  • 2 cloves garlic
  • 1/4 C grated Parmesan cheese
  • Optional:  1-2 TBL sliced jalapenos
• In Bowl 2 – Topping
  • 2 TBL grated Parmesan
  • 1/4 C cream cheese
  • 1/2 C Ricotta
  • 1/2 C Panko bread crumbs
  • 1 TBL EVOO
• Separate stuffing and topping into twelve little piles
  • Half, Half again, then thirds
• Stuff caps with stuffing, and carefully top with the topping
• Bake at 350 degrees for about 15 minutes
• Let cool 5 minutes before serving

 

 

BASIC PIE CRUST

This is probably the most simple pie crust you will ever make.

2 1/2 c ap flour pulsed
1 tsp salt
12 tbl cold butter
3 ice cubes (better 2 TBL frozen vinegar)

1/2 c cold sour cream
1 egg

Optional: If you are making a savory crust, add some chopped chives to the mixture

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100 Year Old Pie Crust:

2 1/2 cups flour
1 cup shortening
1 dash salt

1 tablespoon vinegar
1/2 cup milk

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TV RECIPE PIE CRUST

3 CU flour – sifted
2 tsp baking powder
2 TBL sugar
1 tsp salt
9 TBL COLD butter
6 TBL vegetable shortening (Crisco)

1/2 CU cold milk

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Regardless of which recipe you use, your next steps will be as follows:

Combine wet and dry
You can food process to bring the ingredients together, but DO NOT form a ball, or your dough will be over-processed and tough

Dough should be about like “Play Dough”

Divided into two pieces. One for the pie bottom, and one for the pie Top crust.

Form into a thick disk and wrap in plastic wrap
Chill in refrigerator for one hour – or up to a week
At the end of one hour, put on counter for 10 minutes.

Roll flat to 12 inches. Put both in refrigerator for 10 minutes.

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The Best Blind Baked Crust from Scratch

1. One stick butter – very cold and sliced as thin as possible
2. Put into freezer for 15 minutes
3. 150 gm AP flour
4. 1/2 tsp salt
5. Spin to combine
6. Put in frozen butter and pulse until it is fine meal
7. 1/4 C ice water (or 1/4 C nearly frozen vodka) – 5 pulses
8. It will look like it needs more water, but it doesn’t
9. Put into the center of a large plastic sheet (from a garbage bag)
10. Compact into a ball, then flatten into a big hockey puck
11. Refrigerate 30-60 minutes
12. Chill two pie pans to the freezer during this time
13. Put disk on a floured parchment paper and roll slowly until it is about 1/4 inch thick
14. Put in between two 1/8 inch cutting boards and roll until consistently flat
15. Move the crust to the pie pan
    1. Put one cold pie pan on top of the crust, then using the parchment as a sling move it over and put it into the second pie pan
    2. Press down, then invert.   Remove the first pan, then remove the parchment paper.
    3. Put the first pan back on, then invert again
    4. Trim any excess and put into another garbage bag and freeze overnight
16. Preheat oven to 300º
17. Put a baking sheet on the lowest rack
18. Put the pie pan (upside down) on the top rack
19. Bake 1 hour
20. Turn up heat to 375º and bake for another 15-20 minutes
21. Remove pan and put on a cooling rack (upside down) for 20 minutes
22. Invert and remove the top pan
23. Let cool a full hour