Pierogies and Phil Collins

Hello All! I got the bug in my head a few months ago to make pierogies when I had dinner at the Habit Lounge here in Vancouver with my good friend Lena. We shared an amazing plate of carrot and brie pierogies, or is it pierogi? as well as a tasty salad and a slice of heavenly cheesecake. But it's those pierogies that I haven't stopped thinking about!

Usually for me, the idea of pierogies conjours up terrible thoughts of tasteless, greasy, mushy potato pierogies cooked from a frozen bag during my cooking-challenged university years. But these little carrot and brie nuggets were a world part. Sweet and creamy and packed packed full of flavour, it was the ultimate comfort food for this pregnant gal.

I found this recipe in one of my favourite go-to cookbooks of all time, the Rebar Modern Food Cookbook from one of my childhood favourite restaurants in Victoria, BC. The smoked gouda gives a wonderful bacon-like flavour which pairs perfectly with sweet yams and leeks. Yum! Serve with a big spoonful of caramelized onions and sour cream (or plain greek yoghurt as we did) and you've got yourself a fantastic comfort food meal.

I have to admit that this is definitely a two man job and it does in fact take several hours to complete so only attempt this if you've got several hours and some serious patience on your hands. This recipe made TONS and so we ended up freezing several bags for future dinners, which isn't a bad thing. Oh, and with all the time we spend rolling dough and painstakingly filling and folding dough, Phil Collins for music proved to be the perfect soundtrack for this long evening.


Roasted Yam and Gouda Perogies (3 dozen pierogi)
from the Rebar Cookbook

Filling
2.5 pounds yams
1 Tbsp butter
1-2 large leeks, mostly whites, chopped
1/2 tsp salt
1/2 pound smoked gouda cheese grated
1/4 cup minced chives
1/4 tsp cracked pepper
1/4 tsp caraway seed (optional)

Pierogi Dough
4 cups unbleached flour
3/4 tsp salt
4 egg yolks
1 cup boiling water
2 tbsp vegetable oil

Directions

Filling can be prepared up to 1 day in advance. Preheat oven to 400 degrees F and roast yams in oven until soft and puffy.

While the yams roast, heat butter in a skillet and add leeks and salt and sautee until golden brown. Combine leeks, mashed yams, grated cheese and chives. Season with cracked pepper, caraway seeds and salt. Refrigerate until ready to use.

Next, make the dough. Mix the flour and salt in a bowl. Add remaining ingredients and beat with a spoon until a smooth dough forms. Cover and let rest for 30 minutes. Divide the dough into quarters and roll out into 1/8" thick or less. Use an approximately 3" round glass or jar lid or cookie cutter if you have it and cut circles out of the dough.

Place a good teaspoon or more in the centre of each dough circle and then press the edges to seal. I dipped my finger in water and ran it along the edge before sealing to help it stick better. I then used the ends of a fork to make a crimped edge.

To serve, boil in water until they begin to rise to the surface (about 5 minutes). Stir occasionally to prevent sticking. Remove with slotted spoon and toss in butter and chives. Serve with fried onions and sour cream.

 FYI, I halved the filling amounts above since the full amount made a totally outrageous amount of filling that in now way would ever fit into the amount of dough made.

Hello Pinkberry!

So I just tried Pinkberry frozen yoghurt for the first time! and I have to say it was pretty darn good! It also happens to be my birthday and what better way to splurge than on a tasty frozen yoghurt. I've heard nothing but amazing things about this stuff over the years, some even call it the "crack" of frozen yoghurt.  And so when I noticed one had opened in Metrotown close to where I live in Burnaby, B.C. I really had no choice but to try it. I went for the original flavour with fresh mango and strawberries which is practically health food I kept telling myself. This could become addictive....

The Unrefried Beans

Well, what can I say.....it's pretty hard to make refried beans look appetizing....

Last weekend while at one of my very favourite quick lunch spots, Que Pasa Mexican Food Store, I picked up a bag of dried pinto beans with the good intention of making my very own homemade refried beans. I've never actually done this before but for years I've been meaning to. I've always loved a good refried bean burrito with melted cheese on top and it's always bothered me that the cans of refried beans in the store are almost always loaded with salt and fat. So since I took today off work as a much needed vacation day I thought I'd dust off the ol' slow cooker and put it to work.

I searched through many online recipes before I stumbled upon the Chef Claude's recipe below. Most recipes called for bacon fat or pork lard, GASP! I searched and I searched until I found one that was healthy sounding and animal fat-free. This recipe was easy as can be and tasted better than any store bought refried bean can I've ever found. Serve in a burrito with tortilla chips or as a bean taco as I did.

Refried Beans
adapted from Refried Beans without the Refry by Chef Claude

2 cups dried pinto beans, rinsed
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon chiptle puree
1/2 jalapeño, deseeded and chopped
1 onion, chopped
5-6 cups water (or enough to cover beans well)
salt and pepper to taste

Place all ingredients into a slow cooker for 5-7 hours. Once beans have cooked drain and reserve the water. Puree slow cooker contents adding reserved water (I did not need to add any water) as needed to reach the desired consistency. Add salt and pepper to taste.

Chicken Pot Pie....something warm to tuck into

When I think of Meat Pies, I immediately think back to the comforting beef and chicken pot pies that my family would eat made fresh from Lunn's Pasty Deli and Coffee Shop located in the town where I grew up in Sidney, B.C.  This place has warm flaky pies and every kind of pastry imaginable, they are the real deal. Even now at Christmas my parents still bring home a box of Lunn's mince meat pies and other assorted pastries...wouldn't be Christmas without them! So it goes without saying that my standard for meat pies is pretty darn high. A soggy, flavourless, mushy meat pie simply will not do.

So when I saw Jamie Oliver making his Chicken Pie on his Meal In Minute's television show I knew I had to give it a go. Even more tempting since he promises it can be done in under 30 minutes. I was a little intimidated with using puff pasty as I've never really used it before and it just sounds fussy and finicky which puts me off a little since I generally lack patience with such things. So I was pleasantly surprised at how easy packaged puff pasty is to handle. Foolproof really.

I set the timer and went to work and managed to get the pie into the oven in 11 minutes flat! Wow! even with my little guy running around at my feet. And it definitely satisfied the comfort food craving I had. Another winner in my book.

Chicken Pie
adapted slightly from Jamie Oliver's Meal's In Minutes

2 chicken breasts
a pat of butter
a bunch of green onions
2 carrots, quartered and diced
2 teaspoons dijon mustard
11/2 tablespoon plain greek yoghurt (the original recipe calls for creme fraiche which I couldn't find)
1 egg
1 large sheet of puff pastry from a 14-ounce package
pinch of nutmeg
3-4 sprigs of fresh thyme
11/4 cups good chicken broth
a few handfuls of frozen peas
1 tablespoon flour

* The original recipe also called for mushrooms which I unfortunately was forced to omit due to one member of this household being "allergic" to them. It would definitely be a great addition.

Slice chicken into 1/2 inch strips. Put a lug of olive oil and a pat of butter into a large pan. Add chicken and cook for 3 minutes or so. Meanwhile put slice the green onions and add to the pan along with the peas and 1 tablespoon of flour, stir. Add the mustard, yoghurt, chicken broth and stir. Add thyme and nutmeg, continue to stir. Add salt and pepper.

Lightly dust a clean surface with flour and unroll the sheet of puff pasty. Use a small knife to lightly crisscross and score it. Take the pan of chicken off the heat. Tip the filling into an ovenproof baking dish slightly smaller than the sheet of pasty. Cover the filling with the pasty sheet, tucking it in at the edges (like in the picture). Quickly beat the egg, then brush it over the top of the pie. Put into the oven for about 15 minutes, or until golden and gorgeous.

So good I went back for seconds...

Pretty as Pie

Even this guy liked it! Victory!

A Rather Pleasing Beef Stew

With everyone in this household battling runny noses and hacking coughs, we decided to make some heartwarming and tasty comfort food tonight. We've been making this stew for a few years now whenever the mood strikes and it is a winner. Read No Fail Recipe. Just chop it all up and throw it in a pot and let it simmer for a few hours until perfection and the beef is tender as can be. Perfect for a cold and wet January night. You may be alarmed when you see TWO and a half cups of red wine but don't hesitate or skimp on this....you can thank me later. PS. I did not actually drink that glass of vino in the above picture since I may have mentioned I'm with child but Kelly did so I thought I would add it to the pic. Just thought I'd mention that so you don't judge me.

Well, I've never been to Italy but I can just imagine eating this meal in some cute little hole in the wall mom and pop type place. Mmmmmmm.

Tuscan Beef Stew with Polenta
from Epicurious December 2007
Serves 6


3 Tablespoons olive oil
1 red onion, diced into small cubes
3 carrots, peeled and cut into 1/2 inch pieces
3 celery stalks, cut into 1/2 inch pieces
2 pounds stew beef, cut into 1 inch cubes
2 1/2 cups dry red wine
8 sprigs fresh thyme
3 medium tomatoes, halved
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large saucepan over moderately high heat, heat oil until hot but not smoking. Add onion, carrot, and celery and sauté, stirring occasionally, until light golden brown, about 10 minutes. Add beef and sauté, stirring occasionally, until brown on all sides, about 5 minutes. Add wine and thyme, stir well, and bring to boil. Add tomatoes, salt, and pepper, then lower heat to moderately low, cover, and simmer, stirring every 15 minutes, until beef is tender, about 2 hours.

Serve with *polenta or some crusty bread

* I like to buy a tube of polenta which can be easily sliced and then grilled or baked with a some olive oil and salt and pepper sprinkled on top.

                                                       Polenta sliced and ready to be baked

Just about ready!

Cheers to 2011! You treated me well and now for 2012....

Happy New Years Eve people!

It's New Year's Eve and so I'm going to keep this post short and sweet since my good friend Ashley from Calgary is due to visit any time. We've got a quiet night in planned of catching up, some drinks (non-alcoholic for me sadly what with being preggo) and making a meal from Quinoa 365 - The Everyday Superfood which she gave me as a Christmas present this year. Thanks Ashley! Anyway, I'm super excited to give the cashew chicken and broccoli on quinoa from my new cookbook a try tonight to get the new year off to a healthy start.  Post to follow....

On another note, I thought I'd share this yummy roasted chicken, chickpea and tomato dish which I've madeTWICE in the past few weeks since it's so quick and tastes like it came from a gourmet restaurant. So good. Enjoy!


Roast Chicken with Chickpeas, Tomatoes and Paprika (serves 4)
from Bon Appetit, May 2008 via Epicurious

Total cooking time: 35 minutes

1/4 cup extra virgin olive oil
4 garlic cloves, pressed
1 tablespoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 cup plain yoghurt
4 chicken breast halves
1 15 ounce can of drained chickpeas
 1 12 ounce contained cherry tomatoes
1 cup chopped fresh cilantro divided

Preheat oven to 450 degrees F. Mix first 5 ingredients in a bowl. Pour one teaspoon of this mixture into a bowl and mix with yoghurt and set aside for sauce. Place chicken on a large baking tray and rub chicken with 2 tablespoons of the oil mixture.

Add beans, tomatoes and 1/2 cup cilantro to remaining spice/oil mix and toss to coat. Pour bean mixture around chicken and sprinkle with salt and pepper to taste.

Roast until chicken is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro and serve with yoghurt sauce.

A Fry To Remember....

I confess that I'm a fry junkie..what's more indulgent than a big ol' basket of hot, salty, greasy fries with a nice cold drink? Even better served with a juicy burger or a tasty sandwich of some sort. So when I stumbled upon this incredible recipe for chickpea fries from the Rouxbe Cooking School website, I knew I had to try them. The fact that they have chickpeas in them makes me think they must be pretty healthy...right?

We actually made these last saturday night as part of our saturday night feast that we decided to make since we had no other plans. We also made incredible Po'Boy sandwiches with deep fried breaded oysters, see picture below, which was also incredible but I'll save that to blog about another day. Needless to say it was an incredible meal to remember which also prompted me to head straight to a yoga class the next day. But oh SO worth it.

Chickpea Fries with Romesco Sauce

by Dawn T at Rouxbe Recipes

1 clove of garlic

zest of 1 lemon

2 Tbsp fresh italian parsley

1tsp fresh rosemary

1 1/4 cups chickpea flour

1/2 cup cornmeal

31/2 cups cold water

1 Tbsp kosher salt

olive oil for frying

parmesan (optional)

lemon wedges for serving (optional)

Romeso sauce for dipping (optional)

Line a 13" x 9" -inch baking tray with non-stick aluminium foil (or use a good non-stick tray) and set aside.

Next, finely grate the garlic and zest the lemon. Next, finely chop the parsley and rosemary and set aside for later.

In a large pot over high heat, combine the chickpea flour, cornmeal, water, garlic and salt. Whisk gently to prevent the ingredients from sticking to the bottom of the pot.

Once the mixture begins to thicken and bubble, reduce the heat to medium and switch to a rubber spatula. Stir constantly and scrape the bottom of the pot to prevent scorching. Next, add the parsley, rosemary and lemon zest and continue to cook for about 6-8 minutes.

Once done, pour the batter onto the prepared baking tray and quickly spread the mixture out evenly. Cover with plastic wrap and refrigerate for about 4 hours or until completely chilled and set.

To prepare the fries, first gently flip the tray over onto a cutting board. Cut the mixture lengthwise into equal sections and then cut across into pieces approximately 3" -inches long.

Next, slowly heat approximately 1/2" -inch of olive oil in a large non-stick fry pan over medium heat. Once the oil reaches about 375˚F you are ready to start frying.

Fry the chickpea fries until they are golden brown on all sides, about 2 minutes each side. Once done, remove them from the oil and set onto a cooling rack lined with paper towel. Sprinkle with kosher salt and or/freshly grated parmesan cheese to taste.

The fries before they got fried

Frying the fries

Here is the Oyster Po' Boy sandwich we ate with the fries, recipe to come another time...

another shot of these lovely fries...

and even this guy liked the fries..Success!