Makes 21 pierogies
1 1/4 cups all-purpose flour
5 oz boiling water
1 pinch salt
1 tablespoon butter or oil
20 fresh strawberries
1 tablespoon sugar
In a bowl, mix flour and salt. Add oil and boiling water, mix thoroughly, knead until smooth and elastic firm ball. If too crumbly, add a little water. If sticky, add just enough flour to become workable.Cover the bowl with plastic wrap and let sit about 30 minutes.
Meanwhile, wash, dry and cut in half or quarters the strawberries. Add a sugar, mix thoroughly.
Divide the dough into 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll the dough into a thin sheet (about 1/12 inch; 2 mm thick), 1 part at a time (keeping remaining dough covered).
Use a round cookie cutter or the top of a glass to cut out about 3 inch wide circles. Place the pieces of strawberries in the center of each circle. Fold the circle in half over the strawberries and pinch together the edges to seal. Transfer each one onto a lightly floured surface. Repeat until remaining dough is used.
In a large pot, bring water lightly salt to a boil. Throw the pierogies into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the pierogies have risen, cook for an additional 3 minutes. Use a slotted spoon to transfer the pierogies to platter. Serve hot with cream and sprinkle with sugar.
Chicken soup is a great options for those cold and rainy days ahead of us. It also helps when feeling sick or under the weather.
12 cups cold water
2 chicken breasts or 1/2 whole chicken
3 peeled carrots
2-3 all spices
6-8 whole black pepper
2 stalks celery
1/2 bunch fresh parsley
1 small onion
In a large pot, add water and chicken breast, cook on low-medium heat. Meanwhile, peel the onion, then roast on the flames of gas. The roasted onion and rest of ingredients add into the pot. Then simmer around 1.5 hour. Taste, adjust seasonings. Strain the chicken broth. Serve with homemade egg noodles , cooked carrots and chicken breast. Garnish with chopped parsly.
1 3/4 cups all-purpose flour
3 large eggs
1 teaspoon salt
1 teaspoon butter in room temperature
In a bowl, mix flour and salt. Add eggs and butter, mix thoroughly, knead until smooth and form a ball. The dough should be a little hard but not too hard. If dough is too dry add 1 tablespoon water or more butter, if too sticky add flour. Cover the bowl with plastic wrap and let sit about 20 minutes .
After this time, divide the dough into 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll out the dough, 1 part at a time, into paper-thin round pancake, leave to dry (around 20 minutes), keeping remaining dough covered. Dough of a perfect hardness requires a lot of strength at sheeting.
Roll the round pancake into a roll and cut in desired size. Sprinkle the noodles on pastry board and leave to dry for a few minutes.
Before cooking, shake thoroughly with flour. Cook in 8 cups boiling salted water (1 tablespoon salt) until tender.Drain thoroughly.
Great recipe for lunch and dinner. It taste great, is full of nutritious and easy to make.
1 cup brown rice
2 chicken breasts
1 (12oz) small broccoli crown
1 bunch (3-4) small carrots
4 oz snow peas
2 tablespoons finely chopped fresh dill
salt, pepper, paprika
2 garlic cloves
3 tablespoons Extra Virgin Coconut oil
Cut the chicken breast into bite size pieces. In a bowl combine together chicken, salt, ground pepper, paprika and pressed garlic. Cover, let sit for 10 minutes in the refrigerator.
Meanwhile, cook the brown rice with direction on the bag but add fresh dill to cooking rice. Dice the carrots, trim the snow peas and divide broccoli to smaller pieces. In the pot with vegetable steamer basket, steam first the carrots around 10 minutes, then add broccoli for another 4 minutes.
Heat a large skillet over medium-high heat. Place the chicken into hot oil, cook for 5 minutes, stirring often. Add snow peas and cook for 3 minutes, then add steamed broccoli and carrots. Combine together.
Place the brown rice on a plate, add chicken with vegetables on top.
2 lbs Idaho potato
1-2 large eggs
1 medium onion
1 garlic clove
6 tablespoons all purpose flour or matzo meal
Peel the potatoes, onion and garlic, then grate them on the grater or blend in the food processor. If potato was very watery pour off the water (drain any excess liquid). Add the eggs, salt, pepper, and flour (you can use also matzo meal because better absorbs the water). Try to cook the first pancake to check that our mixture is fine, if not adjust seasonings or flour.
Heat a skillet over medium-high heat. Place the mixture (small ladle or large wooden spoon) into hot oil creating small pancakes. Fry on both sides until pancakes are golden. Serve hot with sour cream, apple sauce or sugar.
Easy and Healthy …………………….
2 cups whole rolled old fashioned gluten free oats
1/2 cup nuts (walnuts, pecans, almonds) chopped
1/4 cup raw sunflower seeds
1/4 cup shredded unsweetened coconut
3-4 tablespoons 100% pure honey
3 tablespoons extra virgin coconut oil
1 pinch salt
In a bowl, combine together the oats, nuts, sunflower seeds, coconut, salt, coconut oil and honey. Mix well. Spread the mixture in a thin layer on baking sheet and bake for 35-40 minutes in the preheat oven at 300-325º F, until the mixture turns a nice, lightly, golden brown. Stirr occasionally. Let to cool off before serving or storage.
Try this full of nutrients smoothie. Easy and quick to make.
1 cup coconut water
2 cups diced papaya
25 fresh spinach leaves
1 cup ice cubes
In the blander, bland a coconut water, papaya, banana and spinach, then add ice cubes. Mix well again. Makes 36 oz.