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!

They can be served with sour cream, and topped with fresh herbs if you want to get fancy!

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 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 Image

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

Roasted-Garlic 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.

easy 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

 

Rosemary Garlic 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.

Greek Veggie Wrap

A mix of vegetables you usually find in your favorite greek salad placed in a spinach tortilla wrap. Here is an easy greek recipe that’s perfect for lunch. This vegetarian wrap is also great on the go.

Ingredients:

  • 1 cup sliced             cucumber
  • 1/2 cup shredded             iceberg lettuce
  • 1/4 cup diced             tomato
  • 2 or three rings             red onion
  • 1/4 cup diced             green pepper
  • 3 calamata olives,             pitted and sliced
  • 1 ounce crumbled             feta cheese
  • 1 tablespoon             greek dressing
  • 1 soft spinach             tortilla

Directions:

Place the tortilla on a plate or cutting board. Place the lettuce, cucumber, tomato, onion, green pepper, feta, and sliced olives on the tortilla.         Drizzle with greek dressing. Fold in the ends of the tortilla and wrap up the sides.

Prepare  one or make a whole bunch. Make a diagonal cut in the center of the wrap and enjoy!!

Traditional Greek Salad Recipe

Here is a traditional greek salad
recipe with all the fixin’s.

Ingredients

    • 1 head of romaine lettuce (chopped or torn into
      small pieces)
    • 2 medium size vine ripened tomatoes (sliced and
      cut in half)
    • 1 medium size sweet vidalia onion, peeled and
      cut into rings
    • 1 cup crumbled feta cheese
    • 1 small-med size cucumber (skin removed, cut in half and sliced)
    • 7 or 8 mild pepperoncinis
    • 10 kalamata olives (pitted)
    • 1/2 cup-1 cup greek dressing (I like Cardini’s light Greek Dressing)
      depending on how much dressing you like

Directions:

Place the romaine lettuce in a large salad bowl.
Add the onions and cucumber and toss.

Place the tomatoes, pepperoncinis, and kalamata
olives on top of the salad.

Lightly shake the salad bowl to just barely mix these
ingredients in.

Add the feta cheese and serve family style, with
the dressing on the side!

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.

Baked Eggplant Parmesan Recipe

Serves 6-8

I make my eggplant parmesan this way every time and it always turns out amazing! It’s even better when you can get fresh eggplant from the local farmer’s market.

I bought some white eggplants once from the farmers market and used those in place of the purple variety and they were fantastic. I actually kept  the skin on that time and it was still delicious. Usually, I take the purple skin off because I don’t like how it looks or the texture. Some people prefer to leave it on.

In this recipe you  will make your own parmesan bread crumbs. The eggplant is baked until golden brown and layered with sauce and mozeralla cheese. I like baking the eggplant instead of frying it because it is a little healthier and turns out delicious every time!

Ingredients:

  • 2 medium eggplants
  • 2 cups shredded mozzarella cheese
  • 1/2 cup olive oil
  • salt
  • 48 ounces pasta sauce (2 jars total)
  • 1/2 cup parmesan cheese – grated
  • 2-3 cups breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon italian seasoning
  • 1 package or 6 servings of Spaghetti
  • 4 eggs

 Directions:

Cut of the ends of the eggplant and remove the skin with a vegetable peeler

Cut the eggplant into 1 inch slices and lay the slices on a baking sheet

Preheat the oven to 400 degrees

Cover the eggplant in salt on both sides and let sit for about 15 minutes in order to let the eggplant sweat some of the moisture out. You will see beads of water develop on the eggplant during this time. This little process takes any bitterness out of the eggplant.

While the eggplant is “sweating”,

  • Beat the eggs in a wide bowl
  • In another bowl, combine the bread crumbs, Italian seasoning, garlic pweder, parmesan cheese and salt.
  • Drizzle olive oil on 2 baking pans.

Rinse the salt off of the eggplant under the faucet and pat dry with a paper towel.  Dip a slice of eggplant in the egg, then in the parmesan bread crumb mixture. Make sure to completely coat the eggplant with the egg and then with the bread crumbs.

Place the coated eggplant in a greased baking pan and repeat until all of the eggplant is used.

Place the pan in the oven and bake for 30 minutes, turning  the eggplant once, after 15 minutes.

Remove the pans from the oven and place some of the mozzarella cheese on each piece of eggplant. Cover the eggplant with pasta sauce. Then top with mozzarella cheese.

Bake in the oven for an additional 10-15 minutes, or until cheese is melted. Meanwhile, boil the spaghetti and drain. Mix in some olive oil with the pasta so it doesn’t stick together.

Remove from the oven and enjoy your eggplant parmesan over spaghetti,  and with some garlic bread and a salad if you wish!

 

Easy Pasta Salad

Here is a recipe for a simple and good macaroni salad.

Ingredients

  • 1 package (6-8 servings) dry macaroni pasta
  • 1 red bell pepper (diced fine)
  • 1/2 red onion (diced fine)
  • 1 cup black olives – sliced
  • 1 1/2 cup Zesty Italian dressing -

Directions:

Cook the macaroni according to directions on package and rinse under cold water.

Add the diced red bell pepper,  diced onion, and sliced black olives.

Mix in the italian dressing.

Chill for an hour or two before serving.

Simple Egg Salad

Serves 6

  • 6 eggs
  • 2 tablespoons mayonnaise
  • 1/2 tablespoon white vinegar
  • 1/2 tablespoon dijon mustard
  • pinch salt and pepper (to taste)
  • pinch of paprika

Directions

1. Hard boil the eggs, rinse, and peel.  *Tip* – placing the eggs in a bowl of ice water for a minute or two will prevent the outside of the yolks from darkening.

2. Cut the eggs into 1/2 inch cubes and place in a large bowl.

3. Stir in the mayonnaise, vinegar, and Dijon.

4. Add salt and pepper to taste.

5. Plate, sprinkle with paprika and serve.