Tag Archives: pasta

Potato and Cheese Pierogi

26 Apr


For the dough:  
3 cups all-purpose flour
3 eggs (I subbed in a flax/water mixture because I was out of eggs and it worked fine)
salt 

Add the flour and salt to a large bowl, mix.

Add the eggs and about 1/2 cup water into a well in the flour.

Mix until you get a stiff dough.

Knead on a floured surface until smooth.

Divide into 1/3rds and roll out to the thickness of a little less than the tip of your finger.

Cut out circles to whatever size you want (I used a plastic cup as the cut-out).

Stuff with a filling of mashed potatoes and cottage cheese (or feta cheese, or ricotta, any kind should work).  Or you can stuff with just sauerkraut, or meat, or whatever.

Close off the ends after wetting them to let them stick together, forming a dumpling.

Cook in salted boiling water until they float.  Then cook a few more minutes before removing.

After this you can sauté them in melted butter with chopped onions if you’d like.

Serve with sour cream, greek yogurt, or whatever you’d like.

These freeze really well; the recipe makes a lot (about 30 pierogi).

Simple Green Pasta Sauce

3 Dec

This is my favorite way to secretly add veggies to any pasta dish.

1.  In a food processor or hand blender, blend together any green leafy vegetable (I used kale but spinach would work too!), fresh garlic, salt and pepper, and equal parts of cream and water.  Or probably just water would work too.

2.  Once pasta is cooked and drained, add the green mixture to the empty pot and let boil for a few minutes (to get rid of the raw taste).

3.  Add in the pasta, mix, and serve.

Lemon Garlic Orzo

14 Oct
Lemon Garlic Orzo

 I’ve found that sometimes it is easier to not give direct measurements for certain recipes, because tastes differ and to utilize different serving sizes becomes too complicated.  So this recipe is one of those; all about personal preference and eyeballing.

 Ingredients:

orzo
fresh, chopped garlic
extra virgin olive oil
lemon zest
fresh chopped parsley
grated parmesan cheese
cream (optional)
salt and pepper

Cook the orzo in salted, boiling water.

When done, drain in a colander and put the pot back on the burner.

Heat the olive oil, lemon zest and the garlic, for about 30 seconds.

Add back in the orzo and toss everything together.

Add in the parsely, salt and some pepper.

Stir in a little cream if you’d like, and top with some parmesan cheese.

I served this on tip of some wilted kale and it was an awesome lunch!

Balsamic Pasta Salad

2 Aug

We have moved in… finally! It felt *so* good to hand in my keys and walk away from my old place. This place is so awesome, it’s huge, clean, the neighbors are nice, but most importantly ….it has stairs (which I’ve never had in my life before!) It is crazy to climb stairs to get to bed, and even now typing on a different floor than my apple pies are cooking in is SO WEIRD! The maintenance guy is our neighbor across the street and he has a huge decorative butterfly hanging from his door….

On another note, I got my first offer for an interview at a medical school! It’s on August 12th and I am so excited!

Since we have a bunch of opened pasta boxes to eat our way through this week, I decided to make a pasta salad:

Balsamic Pasta Salad

This recipe is so easy, and super cheap!

Ingredients:
pasta (of whatever kind you like in your pasta salads)
balsamic vinegar
olive oil
frozen peas
frozen corn
chopped shallot
chopped fresh garlic
Italian seasonings, or just salt and pepper.

Cook the pasta until al dente.

Before draining, add in as much frozen corn and peas as you’d like while the pot is still boiling.

Drain the pasta and vegetables.

In a large bowl, combine the oil and vinegar until mixed thoroughly, then immediately add in the  pasta and veggies.

Mix.

Mix in the garlic and shallot, and the seasonings.

Refrigerate until cooled, then enjoy!