Perogies! Who doesn't love them? My husband and I are both huge fans of them in general but we usually simply go the Mrs. T's route, boiling up some frozen ones. This time we decided to make them from scratch. It took a lot of work, and truth be told they didn't taste vastly different from our frozen ones, but the satisfaction and knowledge made it all worth it. Food tastes better homemade!I also whipped up some delicious brussels sprouts paired with crunchy almonds and sweet raisins. By cutting the brussels sprouts in half you shorten the cooking time and get some crispy edges which are absolutely delicious. They'll be hard to resist!
Difficulty: medium-hard
Time: 1 hr 30 min
Homemade Potato-Cheddar Perogies
Time: 1 hr 10 min
Ingredients:
2 eggs
1/2 c low fat sour cream
2 c flour
2 medium-sized Russet potatoes
1/2 c fat free cheddar, shredded
2 tbsp fake butter, light
1/2 tsp olive oil
2 garlic cloves, minced
3/4 c red onion, diced
Put the eggs in a medium bowl and beat lightly. Add the sour cream and flour. Stir until combined and even. Wrap in plastic wrap and put in your fridge for 30 minutes.
As the dough is resting you'll want to work on the filling. Wash and cut the potato into roughly 1" or 1.5" cubes. Put in a pot, cover with water, and bring to a boil. Reduce the heat and let them simmer for 20 minutes. At that point they should be tender. Drain the potatoes and place in a bowl. Mash with a potato masher. Add the cheddar cheese and butter and stir well to combine. Set aside for now.
As the potatoes are cooking you'll want to work on the red onions to save time. Heat a small pan over medium-high heat. Add the olive oil, swirling to coat. Add the garlic and onion and saute for 4-5 minutes. Then set aside until the potatoes are done and the potato mixture complete. At that point add the onions to the potato mixture and stir well.
At this point the filling and the dough should both be done so it's time to turn your attention to putting everything together.
Divide the dough in half and roll it out. The temptation will be to stop short so make sure to keep rolling until it's just 1/8" thick. Use a biscuit cutter or the top of a regular drinking glass (as I did) to cut rounds that are roughly 2.5" in diameter. The exact size won't matter since perogies can vary in size.
Put about 1 tbsp of filling in the middle of each round. Use your hands to fold the dough over into a moon shape and firmly press the edges all around to seal. Repeat with the rest and the other half of the dough. Then combine the scraps of dough from between the two batches of rounds and roll it out once more to get as many perogies as possible. You wouldn't want to miss out on those!
Bring a large pot of water to a boil. Put in as many perogies as will comfortably fit and boil for 2-3 minutes. Remove with a slotted spoon and continue until all are done. Enjoy as is or with apple sauce!
Servings: 4
Serving size: about 8 perogies
Nutrition: calories 404; carbs 66g; fat 7g; protein 17g; sodium 237mg; iron 18mg
Brussels Sprouts with Almonds and Raisins
Time: 25 minIngredients:
1 tbsp slivered almonds
1/2 tbsp olive oil
1/4 c red onion, diced
3.5 c fresh brussels sprouts, trimmed and cut in half
1 tsp Thyme, dried
1/2 tsp black pepper
1/8 c seedless raisins
Heat a large pan over medium-high heat. Add the nuts and toast for 1-2 minutes, stirring constantly. Then remove and set aside for now.
Add the olive oil to the pan, swirling to coat. Add the red onion and cook for 2 minutes, stirring occasionally. Then toss in the brussels sprouts, Thyme, black pepper, and a half cup water. Stir well to combine. Cover, bring to a light boil, and then reduce the heat and simmer for 5-8 minutes depending on the size of the brussels sprouts.
Remove the lid and turn the heat back up so excess liquid can boil off. This should most likely take about 3 minutes. Add the raisins and nuts, stir well, remove from heat, and enjoy!
Servings: 4
Serving size: about 1 c
Nutrition: calories 81; carbs 13g; fat 3g; protein 4g; sodium 21mg; iron 10mg
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