Archive for the ‘Easy Recipes’ Category

postheadericon Pan-Fried Pierogies Recipe

 

Here is a traditional pan-fried pierogies recipe. Boil pierogies first to cook the outer-dumpling. Then pan-fry them with sliced onions, butter, and spices until golden brown!

Serve with sour cream, and fresh oregano!

Ingredients:

  • 1 Clove of garlic, minced
  • 1 Medium sweet onion, diced
  • 1/4 cup white wine
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter
  • Sea salt (to taste)
  • Fresh ground pepper (to taste)
  • 12 pierogies – I like to use Mrs. T’s Potato and Cheddar Cheese Pierogies
  • Fresh oregano (chopped)

Directions:

In a large pot, bring water to a boil.
Add the Pierogies to the boiling water. Boil them for 2-3 minutes or until they float, drain, and set aside.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chopped onions and garlic to the skillet and fry, stirring often until the onions turn dark yellow and begin to caramelize.
Add the pierogies to the onions and garlic and season with salt and pepper.
Simmer the pierogies until they are golden-brown on the outside, along with the onions and garlic.
Add white wine and let the sauce reduce for about 1 min (juices need to evaporate a little)
Add a little butter and let it melt in with the pierogies. Gently stir the pierogies until they are coated in melted butter.
Turn off the heat, then add chopped fresh oregano before serving.
Arrange the pierogies in the center of a plate, spoon the rest of the caramelized onions and garlic over top and enjoy!

 

pan-fried-pierogies

Pierogies All Around the World: A History of Pierogies

Pierogies originated in Eastern Europe in the late 1800′s. Potatoes are often the main ingredient in pierogies. Pierogie means “little pies,” which is essentially what a pierogie is; Little pockets of dough with delicious fillings including, my favorite, potatoes and cheese.

All around the world, people have been coming up with different variations of the Pierogie.  They Call it a a Perozshkii in the Ukraine, a Piragi in Latvia, and a Pelmini in Russia.  It is sometimes spelled Perogi, which is Polish for Pierogie.

Other Spellings: Perogy, piroghi, pirohi, pirogi, piroshki, perogi, peroshkie, pipirozhki, pyrohy, pirozhki, pyrizhky

postheadericon Easy Hummus

 

Serves 3-4

Here is how to make easy roasted-garlic hummus.  Not only is it easy to make, it’s healthy too! Just whip up canned chickpeas with tahini, roasted garlic and a few other spices for a tasty Mediterranean treat.

Ingredients:

  • 1 Can (15OZ) chickpeas
  • 1 Tablespoon tahini
  •  4-5 Cloves roasted garlic (click here for how to roast garlic)
  • Juice of 1/2 lemon
  • Pinch of sea salt to taste
  • Ground pepper to taste
  • 3 Tablespoons extra virgin olive oil
  • 1/4 teaspoon paprika

Directions:

Open an drain the chickpeas.  Place in a food processor. Add the tahini, roasted garlic, salt, pepper, 2 tablespoons of olive oil and whip until creamy.

Spoon the mixture onto a plate and make a dent in the center so that the hummus looks like a volcano. Pour the remaining olive oil into the center of the dent in the hummus. Sprinkle a dash of paprika on top of the hummus and serve with veggies or pita bread.

homemade garlic hummus

Mediterranean recipe books on Amazon:

The Mediterranean Prescription: Meal Plans and Recipes to Help You Stay Slim and Healthy for the Rest of Your Life

 

postheadericon Roasted Redskin Potatoes

 

Here is an easy side dish to make your meal complete. The olive oil coats the potatoes and allows the other ingredients to stick to the potatoes. The olive oil and garlic creates a nice, crunchy layer on the potatoes. The rosemary is the only herb needed for the perfect balance of flavors.

Ingredients:

•4-5 large sized red skin potatoes

•2-3 cloves garlic – minced

•1/4 cup fresh rosemary – chopped

•3-4 tablespoons olive oil

•Sea salt to taste

•Fresh ground pepper to taste

Directions:

Rinse the potatoes. Leave the skin on and cut the potatoes in quarters. Place in a square baking pan. Add the garlic, rosemary, olive oil, salt and pepper and toss ingredients until potatoes are evenly coated. Bake in the oven for about an hour, or until the potatoes can be easily poked through with a fork

Serve with barbeque sauce.

postheadericon Amy’s Delux California Burger

 

Serves 1 Even meat eaters’ mouths will water for this tempting vegetarian burger. 100% delicious and cholesterol free. The best frozen veggie burgers that I have tried are Amy’s California Burgers – They don’t have any soy in them which makes them taste better than other vegetarian burgers.

Ingredients:

  • 1 Amy’s California Burger (located in the organic and natural food freezer)
  • 1 tablespoon olive oil
  • 1 slice Swiss cheese
  • 1 Sesame or whole-wheat bun
  • All the fixin’s: 1 Tablespoon dijon mustard (I use boar’s head brand Delicatessen Style Mustard) Catsup Dash of Tabasco sauce Spring mix of baby greens Sliced onion Sliced garden fresh tomato when in season
  • Dash sea salt
  • Dash freshly ground pepper
  • 1 clove fried garlic

Directions:

Preheat oven or toaster oven to broil. One minute before the burger is done you can place the bun in the toaster to get it warm. Heat an iron skillet on medium. Add olive oil and let it heat up. Add the California burger and let it simmer for 1.5 minutes. Flip the patty. Place Swiss cheese on the burger and cover until the cheese is melted. Place the burger on a roll , add the other condiments and guess what? Now that’s a tasty burger!

postheadericon Roasted Pumpkin Seeds Recipe

 

Want to use those leftover pumpkin seeds? This is an awesome recipe for toasting pumpkin seeds. These pumpkin seeds are great to snack on and are perfect mixed into a home made snack mix. Use them on salads for a delicious crunchy topping.
You may also use butternut squash seeds, acorn squash seeds, or spaghetti squash seeds for this recipe.

 Ingredients

  • 2 cups pumpkin or squash seeds (a little pulp
    left on, unwashed)
  • 2 tablespoons worchestchire sauce
  • 1 teaspoon garlic powder
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt (more or lest to taste)
  • pinch of pepper (to taste)

Directions:

Preheat the oven to 350 degrees.

In a shallow baking pan, add the pumpkin seeds, worchestchire, and vegetable oil and stir.

Add the garlic powder, salt, and pepper and stir until the pumpkin seeds are well coated.

Add a layer of pumpkin seeds to a shallow baking pan, making sure that the pumpkin seeds don’t overlap.

Place the pan in the oven for 25 minutes

Remove from the oven and turn the pumpkin seeds over.

Bake for an additional 20-30 minutes, or until the pumpkin seeds are golden and crispy! Remove from the oven and enjoy.

You can store the pumpkin seeds in a ziplock bag or plastic container for up to 1 week.