Perogies

Dough recipe:

Filling:

5 medium potatoes

1/2 medium onion, diced

4 tbsp canola oil

1/2 cup shredded cheddar cheese

Salt and pepper for flavour

Stuffing. 5 medium potatoes boiled then drain. Mash with no liquid added. Sauté 1/2 diced onion in canola oil. Add onion to potatoes along with 4 tblsp oil. Stir in 1/2 cp shredded cheddar cheese until melted and fully combined. If mixture seems too dry, add milk one tablespoon at a time until smooth. Make sure you keep the potatoes a smooth consistency, but not as soft as mashed potatoes. You don’t want them too runny, or they wont stick in the centre’s of the dough. Keep the potatoes like a play dough consistency if that makes sense. Add salt and pepper for flavor. Cut dough into circles with glass. Hold dough in palm of one hand. Take tsp of potato mixture and put in middle of circle dough. Moisten edges of circle and fold dough in half keeping, potato mixture in centre. You may have to use thumb to push potato mixture back into dough. Seal by pinching edges. Place perogies on clean tea towel. Cover with another clean tea towel until all perogies are done. Bring large pot of water to boil. Add perogies by gently lowering them down into water. Boil until they raise to top and then let boil for 2 minutes more

Fry chopped onions in butter and serve with sour cream.

Cheesy Pasta Parmigiana

As the warm weather hits, it’s so nice to go out in the patio and share a nice pasta meal with friends. This home cooked dish is something you will be able to make quickly while they are sitting with you in your kitchen, talking about their week.

Ingredients:

2 litres of water

200 g rotini pasta (1/2 package)

4 tbsp canola oil

1/2 cp diced onion

1 tbsp dill weed

1/2 tbsp garlic powder

1/2 tsp salt

1/4 tsp pepper

1 sprig thyme leaves

1 tbsp of flour

1 and a 1/2 cup whole milk

6 slices Haolom white cheese

1/2 cp grated Parmigiana cheese

Instructions:

Bring water to boil. Add pasta and let simmer for 6-7 minutes. Drain but do not rinse.

Fry onions until soft but not translucent (5 minutes). Pinch the leaves off of the fresh thyme. Add them and rest of spices with flour to onions in frying pan and stir until combined (frying flour is a great way to thicken soups as well). Add milk and stir. Let simmer until milk thickens. Add cheese slices and grated parmigiana. Add pasta to pan of ingredients and mix until pasta is completely coated. Serves four.

Serve with a side salad.

Leave your comments. Would love to hear what you would like me to make for you next!

-Chaya

Spinach and Mashed Potatoes

Mashed Potato and Spinach:

This is my go to recipe. Simple ingredients like potatoes, bodek (checked for bugs) spinach and cheese are my staples in my house. When my son was small, he loved it as his Thursday night milchig milk meal of choice because Friday nights for us are always so much meat.

5 medium potatoes

2 cubes bodek spinach

1 cup milk (homo makes it creamier)

8 slices white cheese

1 tsp butter or canola oil

1/4 tsp salt

Dash of pepper

Peel and dice potatoes into quarters. Add water to a medium sauce pan along with potatoes. Bring potatoes to boil and turn down to medium heat. Simmer for 20 minutes or until potatoes are soft when pierced with a fork. Drain but don’t rinse because you want the starch. Add the milk and butter or oil and mash. Microwave spinach and add to saucepan. Mix. Take slices of cheese and stir into potato mixture while they are still hot to melt the cheese. Add salt and pepper and stir once more. Makes 4-5 servings

(this recipe was inspired by a friend of mine in Toronto who taught me the basics about it and I took it and changed it up a bit. Thanks Mrs C Nussbaum!)