I just finished writing about two things I'm very passionate about - cooking and finances.
I know that isn't the usual stint here, but I am now a guest-blogger in a contest. Gulp. I've never entered a contest like this before, and I hope you can help me win!
You can check out the financial tips I wrote (once it's published I'll post the link here), and leave a comment. It would be so much appreciated! Or even retweet it, or like or share it on Facebook. You can also share it on any of these networks – Delicious, Digg, Mixx, Google and Yahoo, OldDogg, Tipd and Reddit.
Soon, I'll be sharing my recipe for oven-baked olive oil fries. They are wickedly good, and pretty darn easy too. The hardest part is trying not to make more than you should actually eat, well, at least in one sitting.
I'll admit, I gladly relish any weekend I can get. But to have a bit of time to truly relax, and to be able to get a little ahead for the coming weeks, is always a nice treat.
Jeff and I wanted (needed?) to get away for a few days, and just unwind. We headed to the Post Hotel in Lake Louise, for a little R&R. You know, sleep, eat, sit, repeat. Although, we did enjoy some sunshine while going for a walk. Sometimes a little laziness is just what is needed, whether it's for a couple hours, or for a couple days.
And at home for Family Day Monday, wasn't a whole lot different, with lots of planning needed to get organized for the week. So there wasn't a lot of cooking today, well at least nothing fancy per se; well certainly nothing compared to dining at the Post Hotel!
Sometimes, you just have to eat. But it doesn't mean it has to taste bad, or be terribly boring.
At least once a week, it seems that we make crepes, French toast, or pancakes on the weekend. Although, I think we had our fill while in Lake Louise. But I still didn't want exactly the usual weekday smoothie. So some thick Greek-style yogourt, and fruit was just what I wanted. No heating involved.
Berries are good, and especially tangy with some thick balsamic.
But not quite enough all on its own, until paired with some thick Greek-style yogourt. I found Olympic's Krema Greek-style yogourt at Community Natural Foods, and it is absolutely delicious.
Another simple treat - a tablespoon of honey, about an 1/8th of a teaspoon of cinnamon, as well as a lot more yogourt than pictured below. I also added some Udo's Flaxseed oil with DHA. This yogourt is very thickkkkk, rich, and extra delicious. It is a lovely treat.
Sometimes, it is nice to feel like you are preparing a meal, even if it is really a cinch, and not really cooking at all.
Dinner was somewhat the same way. This was also especially true since I wanted to have a few extra treats around, like some cinnamon oatmeal raisin cookies, and some chocolate rice pudding. Without hours to get dinner on the table in addition to getting everything done, but I still wanted to make something simple, healthful and delicious.
Lamb pitas are delicious, and are fairly quick to prepare.
Lamb Pitas
Ingredients
(serves 2)
1 lb of ground lamb
1 tbsp of freshly ground cumin
kosher salt
garlicky yogurt sauce:
3/4 cup natural, thick Greek-style yogurt
2 cloves of crushed garlic
squeeze of fresh lemon juice (1 tsp)
whole wheat pita pockets
toppings:
bunch of roughly chopped cilantro
sliced tomato
sliced cucumber
1. Brown the lamb on medium-high heat in a non-stick skillet, combining the cumin before it is completely brown. Add salt to taste. Remove the lamb from the pan, and drain on paper towels, if necessary.
2. Combine the yogurt, garlic, lemon juice, and taste for seasoning. Taste, and add a little more lemon, or some salt.
3. Prepare the toppings, and slice the pitas in half.
4. Smear some of the yogourt sauce inside the pita. Add some cilantro. Add some ground lamb, as well as tomato and cucumber. Enjoy!
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These are the cookies I'm leaving for Santa tonight. I sure hope he likes them!
Don't worry, I'll leave some carrots for the reindeer too. I wouldn't want them to go hungry when they are working so very hard hard.
When I've recovered from all this baking, I'll share the recipes, but from the top right and going clockwise are Florentines, Pecan Turtle Fudge, Fleur de Sel Caramels, Joel's Dulce de Leche Cookies (Alfajores), and Chocolate Crackle Cookies.
I hope you have a wonderful holiday with your family and friends.
Merry Christmas!
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Rule #1.
Never go to Baba's house, yours or anyone's, if you are not prepared to eat. And eat.
And hopefully, if you are lucky, you will be eating a mountain of perogies.
I have made perogies with Baba a number of times, but even still, I really wasn't sure how to get the perogies so very perfect. I think I'm closer, but I'm not a certified-genuine Baba.
For years, I have been trying to get a "recipe" from Baba which didn't always involve, "just another pinch of this", and a "little less than of that", and "you'll just know", and, and, and. As a kid, this just never made sense. How could the perogies taste the same each and every time, when the recipe never was exactly the same?
Now, I understand. However, it is still nice to have a few general guidelines. Plus, it really helps to be able to watch the perogy expert in action, with a few of her tips. For most any type of dough I would make, if it is too sticky, I would add more flour, and it's the same with perogies.
I have to tell you that was very, very hard to get Baba to nail down her recipe, not to make everything in advance, so we could see what she does other than only assemble the perogies.
Oh, and to get her to actually stick to the recipe... albeit somewhat. Even today, I ask for clarifying details on how she would make certain elements, like the dough, because that is what really matters (!!), and she would reply that I don't have to make it that way, or I don't have to have the same cheese, or the same potatoes, or the same... you get the idea. The recipe IS flexible.
However, to REALLY make Baba's perogies. This is how they are made. After all, one of Baba's boyfriends from her youth named his perogy company after her, "Bessie's Perogies". But of course, no bought perogy could ever, ever compare to the real thing.
This video is humorous, but this is exactly what it's like making perogies with Baba and her friend Leon.
Up Close of 7 pounds of boiling russet potatoes for the perogy filling.
Baba had Leon mash the potatoes with one cup of old cheddar.
Leon working hard.
Perogy assembly line. It's much easier to get dozens of perogies made quickly with an army of help.
One person to cut the circles. One to roll out balls of filling. And two to pinch the perogies closed.
Baba told me to carry the perogies to the stove. You do what Baba tells you, she's the boss.
Jeff and Baba taking a quick break from all their hard work.
Baba's Perogy Dough
5 cups flour
1/2 cup canola oil (scant)
tsp salt
2 cups of hot potato water, really hot, almost boiling
1. Combine the flour, canola oil, and salt. Then stir in the hot water until combined. Knead the dough until it comes together. Add more flour, as needed, to prevent it from sticking to your hands.
Potato Filling
7lbs potatoes, russet potatoes
1/2 cup diced onion sauteed with canola oil
1 cup old cheddar, grated/chopped
tbsp salt, tsp of pepper
1. Peel and boil the potatoes until fork tender. Drain.
2. Dice a large white onion and saute with 1/4 cup canola oil.
3. While still warm, mash the potatoes with the cheddar cheese. Season with salt, pepper, and combine with the onion in canola oil.
Perogy Assembly
1. Divide the dough into smaller sections, approximately 1 cup in size.
2. On a floured board, roll out on section of dough, until approximately an 1/8th of an inch thick. Use more flour as needed to keep the dough from sticking.
3. Using an open-ended soup can to cut circles in the dough.
4. Using one circle of dough, place 2-3 teaspoons of potato filling in the middle of the circle. Pinch the sides of the dough closed. It is necessary to stretch the dough a little bit to get the filling inside, but be careful not to stretch it too thin or the perogies will fall apart when boiled.
Cooking and Storing the Perogies
1. The perogies can be frozen now, or they can be boiled now and then frozen which makes for a quick meal later.
2. To boil the perogies, bring a large pot of water to a boil. Add the perogies, no more than 2 dozen at a time, and cook for 7-10 minutes (depending on the resulting thickness of the dough - taste the perogies to check doneness!). Drain in a pasta strainer, and immediately thoroughly coat with canola oil, or expect a giant blob of perogies.
3. To freeze the perogies, line cookie sheets with parchment paper and place in the freezer. Once frozen, the perogies can be transferred to zip bags.
4. If the perogies were boiled and then frozen, it takes only a couple minutes to serve them. In a non-stick skillet, heat 1 tablespoon of butter, 1/4 cup cream, and large pieces of chopped green onion. Let simmer for at least 3-4 minutes. Add the frozen perogies, and a couple tablespoons of water. Reduce the heat, and cover the pot with a lid. Continue to heat until the perogies are warmed through.
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