2 medium chopped onions
1 3 lb brisket
3 crushed cloves garlic
1 tsp Sweet paprika
3 tablespoons crushed tomatoes
5 medium potatoes
Salt and pepper
1 tbsp flour
Step-by-Step Brisket Recipe
Tag: potatoes
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.
Pan Roasted Potatoes
It’s Thanksgiving Monday in Canada, meaning it’s a legal holiday for many. I’ve a long month of stuffing myself due to the Jewish holidays, I’ve been trying to keep the calories down. The problem with me is I LOVE carbs. These pan fried potatoes don’t make me feel totally guilty as they are not deep fried and I use canola oil. They are rich in flavour and have a great crisp.
Ingredients:
1 small onion diced
2 baking potatoes
3 cups of water for boiling
Canola oil for frying 3-4 tblsp
1/2 tsp Lawry’s Seasoning salt
Pinch of basil
Drizzle enough canola oil to cover 11″ saucepan and add diced onions. Sauté onions until golden (10 minutes). Set aside. Peel and dice potatoes into inch chunks (see picture). Place into pot with 3 cups of water and boil until firm but not soft. Completely drain potatoes then transfer to saucepan with onions and sprinkle seasoning salt and basil. Fry on medium heat until outside of potatoes are lightly brown.
I also serve this during Pesach as one of our go-to meals with scrambled eggs. You can change the basil to oregano.
