Filed Under: Kitchen Humor
2 CommentsHappy Hallowe’en
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Homemade Pierogi
Almost every time I make Polish pierogi, one or two don’t make it. They come apart when I boil them because I unknowingly left an opening or a little hole when I sealed them up. But not today. Every single one was perfect! I made 27 piroshki and they all survived.
We had them as a side dish for dinner with chicken and some brocolini although when I was growing up, pierogi was the entire meal… along with fried onions, bacon bits, and lots of sour cream. So I had a little sour cream and onions but I skipped the bacon bits.
Whoever invented the concept of mashed potatoes wrapped in dough, I thank you. Next I’ll be working on a sauerkraut-mushroom filling. Yummm! But potato & cheese pierogi will always be my favorite. Click here for the recipe. – Jenny Jones
Simple Meat Sauce
Any time I can make a complete meal in thirty minutes that’s a good day. A delicious meat sauce doesn’t have to take all day, or a whole bunch of ingredients. I used to make one that took three hours but not any more. My new recipe uses simple, basic ingredients that everyone can get, or might already have.
All you need is canned tomatoes, lean ground beef, onions, garlic, and tomato paste and you’re on your way. This recipe is so easy, you’ll even have time to make a salad and cook the spaghetti, all in thirty minutes or less.
This is the perfect family supper that will satisfy kids and grownups and if they think you cooked all day to make this meal, how is that a bad thing? Click here for the recipe. – Jenny Jones
Lemon Coconut Cake Without Butter
Believe it or not, you can make this amazing cake with no butter at all. Baking without butter has become my specialty. The cake is simple. It’s my easy one-bowl yellow cake but with half the vanilla and with added fresh lemon zest. (To keep the edges of the cake from over-baking, I suggest using a cake strip.) While the cake bakes, you make a super easy lemon curd for the filling. Then you spread the curd on a big dinner plate to cool.
And now the frosting. I make an old-fashioned seven-minute frosting because it has no butter, and because it’s light and fluffy and delicious. But seven minutes is a lie! It actually takes abut nine minutes to make and here’s why. You need to be at the stove with an electric mixer and you beat the frosting in a glass bowl, over a simmering pot of water. It’s basically egg white and sugar and it makes a beautiful, light and airy frosting that tastes like billows of meringue.
The cake is sliced in half to fill with the lemon curd and then the top of the cake goes back on and it’s frosted all over with 7-minute frosting. After that you sprinkle the top with sweetened shredded coconut and press more coconut on to the sides. The just wait for the raves, especially from lemon-lovers.
If you don’t want to make the frosting and want something simpler, you can slice and fill the cake and just spread it with the lemon glaze that I use on my lemon brownies and sprinkle the top with coconut. Here’s how that looks…
Either way you make it, you’ll have a delicious dessert without butter. Click here for the recipe. – Jenny Jones
Mathematician Food Fights
Hunter’s Stew is Polish comfort food
My dad used to make hunter’s stew but he called it kapusta, which means cabbage in Polish. Hunter’s stew, also called bigos, is based on sauerkraut and it usually has added meats including kielbasa. This recipe does not belong only to Poles. There are many varieties of hunter’s stew in eastern Europe but they almost all include sauerkraut and various meats.
Bigos has been around for centuries. People used to cook big pots of this stew for hours, even days, adding all kinds of meats from beef, pork, ham, sausages, venison, even rabbit – after all it was a “hunter’s” stew.
I’ve been working on finding a simpler way to make bigos and now I’m sharing my own recipe, which doesn’t require a lot of ingredients or a lot of work, and there is less focus on meat and more focus on the sauerkraut, fresh cabbage, mushrooms, and lots of flavor.
The recipe starts with store-bought sauerkraut and the best kind to buy is the one they sell in the refrigerated section and I use store-bought chicken cooking stock (unsalted) because there is plenty of salt already in the sauerkraut. I have also made my hunter’s stew with homemade beef stock but I am not a fan of store-bought beef stock, only chicken.
Hunter’s stew, like most stews (and like me) gets better with age 🙂 so try to make it a day or two ahead and let it marinate in the refrigerator before serving. Some people serve it with rye bread but we always had it with mashed potatoes. The strong flavors of the stew and the mild potatoes goes really well together.
It takes a lot of chopping and shredding but otherwise, this dish cooks with virtually no effort after that. Smacznego. – Click here for the recipe. – Jenny Jones
Cheeseburger on a Trampoline
Skinless Thighs & Fries
I’m posting my new simpler way to make one of my favorite one pan meals. This no-fuss dinner cooks in one pan and it takes almost no work. Plus the whole house smells divine with all the spices as they cook. Both the chicken and the potatoes are coated with a mixture of aromatic spices & olive oil and as they’re cooking along in the oven, you have plenty of time to make a salad or cook a side vegetable.
What I like most about this recipe is that the two foods can be separated at the end if either the chicken or potatoes need a few more minutes. Chicken thighs come in all sizes – sometimes I get four in a pack and sometimes six. So smaller pieces will cook faster. And depending how big you cut your potato wedges, they may need more or less time. So at the end, you can separate the chicken from the potatoes and cook just one of them a little longer if needed. I only had to do that once.
The broiler-type pan is important because chicken thighs have a lot of fat and all the fat cooks off and stays in the broiler pan, not touching the chicken, and not spreading onto the flat part of the pan where the potatoes cook and that keeps the potatoes crispy.
I had posted this recipe before when I used to cook asparagus on the same pan but it was too much trouble so now I just cook my green vegetable separately. This chicken dinner goes really well with asparagus and I’ve had it with broccoli and brussels sprouts, too. Click here for the recipe. – Jenny Jones
I made apple pie without butter
Any time I make apple pie there’s an air of excitement around here. Has it cooled yet? How long before we can taste it? Don’t tell the neighbors – they’ll come over for sure and I want it all for myself. Homemade apple pie never loses its appeal and let me tell you this was delicious.
I used three pounds of granny smith apples and my popular oil crust and it made dinner more than just a meal… it was an event. That may be because I made my orange-sesame chicken, one of my favorite quick dinners. The picture may not show it but this easy chicken stir fry is really really good. And it’s fast. When dessert takes a little longer, like apple pie, I usually opt for a quick and easy dinner.
So anyhoooo… I’m just sharing what I cooked today. Click here for my homemade apple pie recipe. – Jenny Jones
Caught Again
