Dear “Reason for the Season Storm Troopers” I agree for me, Christ is the reason for the season, so yes I will unashamedly wish you a Merry Christmas not to force my beliefs on you, but because it is intended as good wishes
I hope those I love and respect or ANYONE WHO SUPPORTS THE US Constitution’s First Amendment protecting Freedom of Assembly.. will also acknowledge that others deserve to practice and celebrate the HOLY-Days of their choice.So often as not, out of respect, I wish you the
Peace of the Season
Either way, if this offends you, well then take a look in the mirror because that is where you find the nearest religious bigot – not in the people who wish you well in the best way they are happy with.
P.S. AirHeads sending me email or private message about my choice to Respect the Loving and Peaceful Religious Traditions of others stop – lest it become necessary to share share nonsense and expose your insecurity.
My father’s family immigrated from that corner of the Ukraine that is much influenced by many food traditions of the Ukraine, Poland and Russia.
So whether you call it (Polish) Pierogi or (Ukrainian) Varenyky or (Russia) Pelmni They all use a nearly identical dough with many variations for the traditional fillings sometimes vary.
Depending on your family traditions, they can be prepared in several ways or a combination. Here’s what I do “most of the time”
Kielbasi and Frozen Pierogi Sheet Pan Meal I prefer Fresh Kielbasi – if you use precooked , reduce broiling time Frozen Pierogi can be whatever flavor you like best – Even though I do make Pierogi from scratch – I have found freezing helps produce a better version.
Preferred Prep: 1/4th c Fresh Chives, chopped fine or 1 Tablespoon Dried Chives rehydrated in butter Set Aside
Par-Boil Pierogi Toss in a bowl of garlic and horseradish compound butter Set Aside
Slice Kielbasi into 1/2 -3.4 in button bites 1/3 lb person works for us. Broil on Hi about 10 min Flip at 5. Remove & spread melted fat over pan as you would to “butter” for cake place buttered pierogi “round side down” Broil 5 min on HI FLIP Pierogi so rounded side is up Brush with remaining compound butter PLACE Kielbasi into the pan Broil until tops of Pierogi are browned. Arrange Kielbasi & Pierogi on plate, sprinkle with Chives Eat & Enjoy
VARIATION Suggestions: For Savory (meat & cheese) we like to steam and then either pan-fry with brown butter & onion I have been “practicing” with the not half bad stupid market product: “Mrs T’s” & third place ALDI – Bremer Pierogi.
And yes, they can sub ravoli & Italian sausage if you wish. A good addition to Sunday Snacks.
What can I say, two of my father’s sisters married into Italian families. so not unusual for me to use Italian sausage if Kielbasi is not handy.
What is YOUR Favorite “Eastern European” dumpling and how do you like it prepared?
Tuesday Tiplet: Among the ALDI Finds for September 23-29 2020, are these 8 in pans Darth Vader our 6.5qt often works well for prepping more than one meal. As a result, I am always on the lookout for useful accessories the right size and shape to “freeze extras for later.
These 8in pans are a great way to “shape” food while freezing that can later be place in the Foodi for a quick freezer to table entree or side. We may not use these to cook but portioning with plastic bread bag to hold the contents then placed in freezer bag will make it easy to transfer to a preferred pan or pot – also a good size as a “dripping catcher” on the bottom shelf of the Dehydrator Rack. Should also fit into the Ninja Grills or ovens, but too wide for the double fryer.
Still seem to be on a Pickle adventure – although it did not list my personal favorite, interesting ideas. Blasphemy I know… but I will skip the Beer – nothing will ever make me really enjoy beer https://www.myrecipes.com/how-to/pickle-hacks
The pickle sandwich was one of my favorites, I can see these cut into bite size with a frilly tooth pick on a party platter.
Sometimes I have to wonder – is it a case of all great minds think alike OR beyond looking at products I have looked at on line, are they tapping into my brain. A few weeks ago I took a Corned Beef Flat out of the freezer, but was “horrified” to find we were not only out of dill pickles, but SOMEONE who shall remain nameless that thought it was a good idea to pour out the remaining juice – a form of greenish gold used by me for corned beef AND pastrami prep – We will not talk about my first attempt to (a) prepare the brisket with improvised pickle juice or (b) the result which can only be classified as edible but not up to par. Not even Darth Vader my 6.5 Ninja Foodi could make up for the loss that pickling liquid provides.
Today, this article was linked in the Epicuious “Cook this Now” Email With that in mind, I was surprised to find how many of these suggestions I already use, but some may find them useful.
P.S. if anyone has a favorite recipe for Refrigerator Dill Pickles, please share a link I will be “in your debt” and so will the guy in the other room. P.S. jr : Claussen is our preferred brand since we no longer live where pickles are in a wooden barrel in the corner of the deli.
This article does not contain affiliate links – the linked article and future comment might.
