sauerkraut potato pierogi

 This was a moderate amount of work for a few meals worth.  Definitely more of a weekend (Christmas) production than a weeknight.  Pretty tasty and I look forward to trying them reheated fried in butter.  

Start with the dough (from here). 

Heat together, not quite to boiling

• 280 mL (1 c. + 2.5 Tbsp) water
• 3 T butter 
  

Mix together:

• 4 cups (500 g. ) flour`
• 1 tsp. (4 g) salt

Add heated water/butter and stir it in, the knead it for at least five minutes.  Cover and let sit an hour.

Make filling:

• potatoes (I boiled three russets then mashed and added some butter and milk and pepper)
• 1 c. sauerkraut (drained)

When the dough has rested, divide into about four parts.  Roll one out 1/8-1/16" thick cut in about 3" rounds with a glass.  Add filling, press edge together and crimp/fold.  Set on floured towel, covered with another towel until finished.

Boil water, add pierogi (7-8 in saucepan, or more).  After pierogi float (after several minutes), let them cook another 2 minutes or so, then remove with slotted spoon to colander and put butter on to prevent stick. They can be eaten as such, or fried a few minutes in butter in a pan, topped with carmelized onions, bacon, sour cream, etc. 

Note: if there is dough leftover, they can be stuffed with jam and eaten with powdered sugar.

I've frozen some uncooked and some cooked, to do a taste test comparison.

butternut squash hummus

 This was pretty great.  Much better than I expected, though the new Cuisinart food processor made it creamier than is my preference.

From here.

Ingredients

• 1 cup cubed roasted butternut squash (½ inch cubes)
• 1 large or 2 medium garlic cloves
• 1½ cups cooked chickpeas (one canning jar), drained and rinsed
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• ½ teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon cayenne, less if sensitive to spice
• ½ teaspoon sea salt, plus more for sprinkling
• ¼ cup extra-virgin olive oil, plus more for drizzling
• ¼ cup water, or as needed
• freshly ground black pepper

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 20 to 25 minutes, or until the squash is tender. Let cool slightly.
2. In a food processor, combine the roasted squash, roasted peeled garlic, chickpeas, tahini, lemon juice, cumin, coriander, cayenne, and sea salt.
3. With the blade running, drizzle in the olive oil. Add water, as need, to blend to a smooth consistency. Taste and adjust seasonings. (Note: this is a bit spicy before you add the olive oil - the olive oil tones down the spice.)
4. Scoop the hummus into a serving bowl and top with pomegranate arils, feta, parsley, microgreens, if using, and a drizzle of olive oil. Serve with toasted pita, crackers, and/or chopped veggies.

 

pasta alla puttanesca

 This has to be one of the most satisfying dishes EVER.  I looked at a number of recipes and they were all pretty much the same.

- Heat oil (don't be skimpy) on medium

- Crush 4 cloves of garlic and put them in the oil for a minute or two, then add

- 4 anchovy fillets* and cook for a minute or two, then add

- 1/4 c. capers

- 1/2+ c. of good black olives (I cut in half)

- 28 oz can good crushed/diced tomatoes

- 1/2 tsp. red pepper flakes 

- pepper and salt (light on the salt - lots of salty food already in there)

Heat up, simmer about 15 minutes. 

Toward end of cooktime, heat water and boil spaghetti or other pasta in lightly salted water, and mix together.

*I went down a rabbithole about anchovies, but my only option was to buy a tin.  I gave one to my dog - whose mind was BLOWN - and put the remainder in a jar in the fridge to use up.  Next time I'll probably double the batch and freeze several containers worth.

I eat so well

 This weekend I made kasha varnishkes and pupusas, which I've been eating the past few days.  Dinner tonight: butternut squash hummus - yum!  Now I need to figure out what to do with leftover sweet potato.  Tomorrow I'll make tomatilla sauce (stage 1) for some potato-chickpea enchiladas. Then I'll make pasta puttanesca (bought the anchovies today).  And then sauerkraut-potato pierogies this weekend.  

I'm kind of on a big pasta kick, which is unfortunate for my waistline, but oh the endorphins.  Potatoes are also good mood stabilizers.  

And I'm just about back on tofu.  I gave up soy many years ago when dealing with fibroid issues, but now as I near menopause, it can be back on the table.  I'm very excited about this. I also wanted

I got a vegan weight loss cookbook that has some promise, though I'm rather skeptical about not being still hungry after eating some of the recipes.  I got Viva Vegan! by Terry Hope Romero, from which the enchilada recipe comes.  It's a lot of work with all the parts so we'll see if it's worth it.  

I have a bowl full of tasty gorgeous produce which I fully enjoy.  I spend over half my food budget on produce and I have no regrets. 

buckwheat

 I first had buckwheat decades ago when I lived in Russia.  I was never able to recreate what I had there that I liked so much, and now the memory is gone.  But buckwheat is still a great thing and I've stocked up. 

I like it in granola and it adds a special crunch.  I replace about 1/4 of the oats with buckwheat for a ratio I like.

Kasha varnishkes are awesome (just posted the recipe).  Leftovers are great for breakfast and it would make a great frittata. Good for potlucks?  As always I'm grateful for Jewish foods.

I want to try this interesting buckwheat-rice-arugula-hazelnut-dried cherries salad at some point: https://ottolenghi.co.uk/recipes/buckwheat-and-rice-salad-with-dried-cherries-and-hazelnuts. 

At some point I'll probably want to make soba noodles.  Midnight Diner (Japanese show on Netflix) has inspired me.

I'll grind it into flour for other purposes as well, such as pancakes and quick breads.  And blini, another favorite Russian memory.

kasha varnishkes

 I bought a bunch of buckwheat and looking for more purposes, and came upon kasha varnishkes.  I think I've made it before, but this was much better especially when I added mushrooms.

Ingredients

1. • 2 large onions, sliced in rounds
   • 2 to 3 tablespoons butter or chicken fat
   • about a pound of mushrooms (could be good with rehydrated dried?)
     
   • 1 large egg, slightly beaten
   • 1 cup medium or coarse kasha
   • 2 cups water or bouillon (homemade chicken broth)
     
   • Salt and freshly ground pepper to taste
   • lots of freshly ground black pepper
   • 12 oz. bow tie-shaped noodles
   • 2 tablespoons chopped fresh parsley
   • 2 tablespoons chopped fresh coriander (optional)

   1. Roast buckwheat groats about 5 minutes (1/2 cup at a time)

   2. Heat butter/fat and cook onions until golden.  If using mushrooms, add them midway.  When finished, remove to a plate.

   3. Add egg to kasha and stir until all grains are coated.  Cook in the same pan after onions for about 4 minutes - until dried.

   4. Add broth, salt, pepper and bring to a boil.  Add back in the onions/mushrooms and simmer about 10 minutes, covered. 
   

   5.  Cook pasta.

   6.  Check kasha after about 12 minutes; give it more time if it needs, and if still wet then leave cover off.  

   7.  When kasha is done, stir in pasta and eat. Yum.
   

   
   

sweet potato buttermilk pancakes

Soak together overnight:

• 1 cup oats
• 1 cup yogurt or buttermilk
  

In the morning, stir in:

• 1 cup cooked sweet potato (or drained contents of 1 pint jar of canned sweet potatoes)
  
• 1 egg
• 2 T melted butter 
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup chopped pecans 
  

lentil shepherd's pie

 Trying to recreate a dish I used to make decades ago, with ideas from here (which was way too much food, so scaling down).

potatoes

• about 1.5 pounds, peel (partially) and boil until soft, then mash and add
• butter, milk, sour cream, salt & pepper

filling

•  (optional: rehydrate a few shiitake 20-30 minutes, then toss stem and chop caps; hold onto the soaking water)
  
•  chop and cook an onion and some carrots and then garlic (or garlic powder) until soft
•  add about 3/4 cup of dry brown or green lentils 
  
•  add some tomato paste and Bragg's amino acids (plus 1/4-1/2 tsp marmite if desired)
  
•  add herbs de provence or thyme/rosemary/marjoram/whatever's good and pepper
•  add about 2 cups of stock (or mushroom soaking water)
  

Simmer about 30 minutes.  Then add in

• frozen vegetables such as green beans and let cook about 10 minutes.

Oil pan and put lentils in with potatoes on top.  Cook at 425 about 15 minutes.  

****

leftovers notes: I halved the recipe from the linked site because it makes quite a bit.  Making the larger amount works well to freeze the lentil filling in pint jars (approximately).  When I want three servings of the shepherd's pie, I make some mashed potatoes, thaw the filling and put it in a bread pan and top with potatoes.  Bake at 400 covered about 15 minutes, then uncovered another 10 or so.  Cheddar cheese on top is a special treat!