Touch of Nectar











{January 19, 2012}   Some for now. Some for later.

Sometimes it is nice to channel your roots. My family’s history can be traced back to Poland. I’m the 4th or 5th generation to be born in the US. I don’t even really consider myself Polish. I’m a mutt. 

This is one of those recipes that should have been handed down from my grandmother or great grandmother… Total comfort food.

If you are going to make them to freeze. Freeze them individually on a tray or baking sheet before boiling them. Then package them in zip lock bags. Don’t forget to lable and date the bags.  You can drop them into the boiling water right from the freezer. No need to thaw. I love that.

I always seem to have WAY more filling so I double the amount of dough. Freeze half and eat the other half for dinner. Delicious!

Potato Cheese Pierogies

3 1/2 quarts water
2 cups chopped unpeeled potatoes (I peel mine)
1 cup ricotta cheese (Jack works too)
3/4 cup shredded cheddar cheese
1 tablespoon lemon juice
1 teaspoon Dijon mustard (I use more)
1 teaspoon dill (I used more here too)
1 dash black pepper
1 1/2 cups white flour (do NOT try and use whole wheat.  It won’t work. Ask me how I know.)
1/2 teaspoon salt
1/8 teaspoon nutmeg  (use more if you like this flavor – I love it)
4 tablespoons butter
2 eggs , beaten
butter
sour cream
paprika

Bring water to boil and cook the potatoes until they are tender. Drain and mash in a medium bowl.

Add the cheeses and lemon juice, mustard, dill and pepper. Mix well and set aside.

Combine flour, salt and nutmeg in a mixing bowl. Cut the butter into the flour until well blended.

Add eggs and knead until smooth. Divide into 16 balls. Meanwhile, bring water to a boil.

Roll out each ball into a circle. Place 1 ½ tablespoons filling on one side, leaving a ¼ “ border.

Fold in half and press edges with a fork to seal. Cook in the boiling water until they rise to the top. Serve with sour cream, butter and paprika.



Meatballs are one staple thing I keep in the freezer. I often add shredded zucchini or yellow squash to them in an attempt to healthy them up.

Then I was sent this sample.

Mostly made of soy. One of the suggestions on the label said it could be mixed with ground beef for a healthier burger.  Well now. Ground turkey was on sale this week for buy one get one free and I intended to make meatballs anyway… Perfect.

It certainly doesn’t look like much right out of the package.

I added two pounds of ground turkey and one egg. It made lots of meatballs!  I put 5 packages of 10 each in the freezer. Yay me!

The meatballs turned out very nicely. You can’t tell I added anything to them and they have a nice dense texture.



So I stumbled on this idea on pinterest (yeah yeah. I know) and knew immediately that I had to try it.

Cinnamon rolls on the grocery list. STAT!

These are the ones that come with orange frosting, which I love.  I was pleasantly surprised how well this worked!  The kidling is already asking for me to make them again.

Just stick the cinnamon rolls in the waffle maker, close the lid, and the machine does the rest.  And it is faster and easier than waiting for the oven to preheat. Brilliant!

Hubby had his drizzled with real maple syrup. The kidling and I had ours with the ooey gooey frosting.

YUM!



The Menu this Week. April 16-22 2011

As usual, these are not in the order that I will make them. Fruit/dessert on the menu this week is pineapple, bananas, pears and oranges.  Do you see a theme with this week’s menu? Hubby brought the barbecue back from our property. It is one way I can get him to help me cook dinner. Shhh… don’t tell him I said that!

I’m super excited because the farmer’s market near my house is now open. You can expect to see lots of fresh fruit and veggies in the upcoming menus. I have asparagus to use but I haven’t decided what I want to make yet. Maybe a white bean and asparagus salad?

I bought half a ham for the kebabs, and only need a small portion of it, so I will make a ham and bean soup in the crock pot to freeze. I will also freeze a portion of diced ham for quick omelets or quiches. I love having a well-stocked freezer!

Sat – CORN/Leftovers Night

Sun – Olympic Burgers #   from 365 Grilling Recipes

Mon – Ham and Pineapple Kebabs #445833 from 365 Grilling Recipes

Tues – Chicken Sandwich with Lemon Basil Mayo #451586 from Eat Well Stay Well

Wed – Pork chops (TBD),  Dijon Parsley Potatoes from George Foreman

Thurs – Grilled Chicken Fajitas from 365 20 Minutes Meals (make double and freeze half), Salsa Fresca Mexicana from 365 Mexican Recipes, Rice

Fri – Watercress and Cucumber Salad with Fresh Tuna from George Foreman, sliced tomatoes

Breakfasts – Sunday, unless we go out to breakfast. Almond Pancakes from Beyond the Moon (didn’t get made last week) and fresh fruit
Muffins (TBD)

Lunches – (smaller portions of the recipes) Grilled Pear Salad with Parmesan from 365 Grilling Recipes
Shredded Carrot Salad # from 365 Grilling Recipes
 
Dessert – Applesauce Cake #451271 from Spices of the World (didn’t get made last week)



et cetera