So I have decided that I am going to start posting some of the fun and yummy food that I am cooking up these days. Anyone who knows Char and I, we LOVE food, so what better way to share us with YOU! I definitely don't have the time to cook something fresh every night with a full time job and a full time mommy position, and wife, but I try! Tonight I made a dish, which I didn't realize at the time, that will be able to feed us for two other nights! YAY for those kind of dishes! I made one of Charlie's dishes that he loves and grew up eating. So Pergoies it was! I had never had these until he brought some home from the store (which I didn't like), but I found a recipe today and knew how much he enjoys these! So here it is, it is taking from, artofkoshercokking.blogspot.com.
First, the potato-cheese filling:
Ingredients:
5-6 medium sized potatoes (I used yukon gold)
1 cup grated medium or old cheddar cheese
1/2 onion, diced (I skipped on this part)
1 1/2 tsp salt
A pinch of pepper
Method:
1. Peel and chop the potatoes into small chunks.
2. Place them in a pot and fill the pot until the potatoes are completely covered with water. Bring to a boil and continue to boil for about 10 minutes or until the potatoes are soft.
3. In the meantime, fry the onions and grate the cheese.
4. When the potatoes are done, drain them and mash them in a bowl with the onion and cheese. Mix in the salt and pepper.
5. Place in the fridge to cool while you're making the dough.
Next, the dough:
Ingredients:
5 cups of all purpose flour
2 tsp of salt
4 eggs
1/3 cup canola oil
1 cup warm water
Method:
1. In a large bowl, mix flour and salt together.
2. In another bowl, beat the eggs well and then add the canola oil and warm water and mix again.
3. Add the liquid mixture to the flour mixture about 1/2 a cup at a time, mixing constantly, until all of the liquid mixture is combined. The dough should feel soft and slightly elastic. It shouldn't be gloopy at all. If it is, add more flour.
Now, the assembly:
1. On a floured surface, roll out the dough until it's slightly thinner than corrugated cardboard. It's best if there isn't TOO much flour, since you'll need to roll it out again (see 2nd step), and adding flour makes the dough tougher each time.
2. Using a drinking glass as a guide, cut the dough into circles. When you have no space to cut more circles, bunch the dough up and roll it out again. Keep doing this until you've got no dough left.
3. Take the first circle and roll it out so that its diameter is increased by about an inch. You don't want it to be paper thin because it may rip while you're boiling it, but if it's too thick it will feel chewy.
4. Place about 1 1/2 tbsp of the filling inside, then fold the circle in half and pinch the sides closed. After you've done this a few times you'll get an idea of just how much filling you can stuff into your perogies and you might want to try putting a bit more than 1 1/2 tbsp.
5. Boil a pot of water and when it has come to a rolling boil, drop your perogies into the water. They're ready to be taken out when they start to float.
At this point you can go ahead and fry them over medium heat in a little bit of oil, or you can freeze them for later dinners!
This recipe makes around 2 dozen!
I have found several other recipes that I will hopefully get to make tomorrow:
Homemade Biscuits- everybodylikessandwiches
Pumpkin Bread/Loaf (because I LOVE pumpkin)-Eat Me Delicious
I will keep you posted on how well these turn out!
Cheers!
