Sunday, March 6, 2011


Overall - a success!  I used this recipe and this recipe as guidelines.  To make the filling, I started by making mashed potatoes as usual (potatoes, milk, butter, salt and pepper).  I then split the potatoes in half; to one half, I added chopped scallions, chives, and cheddar cheese.  To the other half, I added caramelized onions, chives and feta.  In the final product, the pierogies with onions, chives and feta were much more tasty as the mixture had a bolder flavor to start with.  Next time, I think I will leave out the milk since the potatoes were runnier than I liked and overseason the potatoes a bit as the flavor got washed out.


1 egg
scant 1/2 c sour cream
1 1/2 c flour
1/8 tsp salt
1 1/2 tsp baking powder

1) In a medium bowl, mix the egg and sour cream together until smooth.
2) In a separate bowl, whisk together the dry ingredients.
3) Slowly stir the flour into the sour cream mixture into the dough comes together.
4) Knead the dough on a lightly flour surface until firm and smooth.
5) Roll the dough out to 1/8" thickness.
6) Using a biscuit cutter or glass, cut out 2-3" dough circles.
7) Place a scant T of filling into the center of each circle.
8) Fold the dough over and seal well around the edges.
9) Add pierogies to a large pot of boiling salted water and cook for 5 mins.
10) Drain pierogies, rinse with cool water and lay on a towel to dry.
11) Saute in olive oil/butter until crispy.

Red Velvet Brownies

I was planning to make brownies to take into work on Friday, so it was good timing when this recipe showed up in my Google Reader.  Very tasty and they were definitely RED!  Next time, I will start with 1 T of food coloring and only add as much as necessary.  If I make them just for us, I will probably leave the food coloring out all together -- food coloring is expensive!.  Also, I made these with the White Chocolate Buttercream frosting as written, but that was a bit too sweet for my tastes.

Red Velvet Brownies

3 T cocoa powder
2 T red food coloring
2 tsp vanilla extract
1/2 c butter, room temperature
1 1/2 c sugar
2 eggs
1 1/4 c flour
1/4 tsp salt
2/3 c chocolate chips

1) Preheat oven to 350 degrees.
2) In a small bowl, mix cocoa powder, food coloring and vanilla to make a paste.
3) In a mixer bowl, cream butter and sugar.
4) Beat in eggs, one at a time.
5) Add cocoa powder mixture; mix well until batter is completely red.
6) In a small bowl, mix flour and salt; slowly mix into the batter until just combined.
7) Fold in chocolate chips.
8) Spread batter in a prepared (buttered and floured) 8x8 baking dish; bake for 30-35 minutes.

Wednesday, March 2, 2011

Tomato Cream Soup

I never thought I liked tomato soup.  After trying this recipe, I've changed my mind.  This soup goes great with a nice crusty grilled cheese sandwich! 

Tomato Cream Soup
Adapted from Food Network
3 servings

1-14 oz can chopped tomatoes
3/4 c olive oil
salt and pepper
1 stalk celery, diced
1 small carrot, diced
1 yellow onion, diced
2 cloves garlic, minced
1 c chicken broth
1 bay leaf
2 T butter
1/4 c chopped basil leaves
1/2 c heavy cream

1) Preheat oven to 450 degrees.
2) Strain the canned tomatoes, reserving the juices.
3) Spread tomatoes on baking sheet; season with salt and pepper; drizzle with 1/4 c olive oil.
4) Roast tomatoes until carmelized, about 15 minutes.
5) Meanwhile, in a saucepan, heat remaining olive oil over medium heat.
6) Add the celery, carrot and onion; cook until softened, about 10 mins.
7) Add roasted tomatoes, reserved juices, garlic, chicken broth, bay leaf and butter.
8) Simmer until vegetables are very tender, about 15 mins.
9) Add basil and cream.
10) Puree with immersion blender or food processor.