2 cups pinto beans, soaked overnight and drained
1 cup black beans, soaked overnight and drained (or use all pinto beans)
6 cups water
1 tbsp cumin
1 clove garlic
- Place all ingredients in crockpot and stir
- Cook on low for 8 to 10 hours.
- Remove garlic clove from crock pot and disgard.
- Drain ¾ of the remaining water into a separate container
- Using a potato masher, smash beans to desired consistency, adding remaining water as needed.
- Serve warm as a side dish, or use in burritos or tostadas.
4 tsp extra virgin olive oil, divided
2 eggs, beaten
1 tbsp minced fresh ginger (or 1 tsp powdered ginger)
1 clove garlic, peeled and minced
½ cup frozen peas (optional)
1 carrot, minced
1 stalk celery, minced
2 cups cooked rice, cold
2 tbsp soy sauce
1 ½ tbsp. rice vinegar
1 tsp brown sugar
1 tsp toasted sesame oil
sirarcha to taste, optional
- In a small bowl mix soy sauce, rice vinegar, sugar, and sesame oil. Set aside.
- Heat a large wok or a large non-stick skillet over medium-high heat and add 2 tsp oil. When oil is shimmering, add egg and cook until just set. Once cooked, remove from skillet and set aside.
- Add remaining oil to skillet, and add all vegetables. Cook for about 30 seconds, or until you can smell the garlic.
- Add the rice, and cook another 30 seconds.
- Add soy sauce mixture and cook until the liquid has been absorbed – about 1 minute
- Add cooked egg back into the wok, and cook for another minute. Stir in the hot sauce if you’re using.
I really wasn’t too sure how to categorize these, but potatoes seemed most fitting since all pierogies are is a potato filled dumpling. This recipe is for a basic cheddar cheese and potato filling. I am still working on more fillings for my pierogies, so if you like a pierogie, keep checking back!
3 cups all-purpose flour
3 large eggs
3 tsp salt
4-5 yukon gold potatoes, peeled
3/4 cup shredded cheddar cheese (Do yourself the favor and shred it yourself. The filling will be much, much creamier.)
1/4 cup grated parmesan cheese
2 tbsp butter
1 egg, as your “glue”
- To Make Dough: Place flour and salt in a large bowl, and make a well in the center.
- Add eggs to the hole you made in the center, and using your hands, slowly incorporate the flour into the well.
- Drizzle in water, and keep mixing with your hands until a sticky dough forms.
- Transfer dough to a floured surface, and knead until springy and smooth.
- Roll dough out using a pasta roller, or by hand, until very thin.
- Use a round cookie cutter, or a cup and make as many circles as you can with the dough. Re-roll and flatten as necessary to use all of your dough.
- Place rounds on a floured cookie sheet, and allow to sit for 10-20 minutes.
- To Make Filling: While you’re working with your dough, place potatoes in a pot of salted water, and bring to a boil.
- Cook potatoes for 10-20 minutes, or until they are fork tender. Turn off heat, and let sit in water for another 5 minutes. Drain.
- Mix cheeses and butter into potatoes with a whisk until smooth, and let cool.
- To Form Pierogies: Now it’s time to make your pierogies! Place one of the dried rounds on your work surface, and use a rolling pin, and roll out one more time, to make it about ¼ inch bigger on each side.
- Break the remaining egg into a bowl, and whisk with 2 tsp water. Use your fingers or a small pastry brush, and brush around the edges of your dough with the egg wash.
- Use a small spoon, and place 1 – 2 tsp of filling in the middle of the dough.
- Fold dough over, and use your fingers to seal.
- Transfer finished pierogi back to floured cookie sheet, and finish the rest.
- When ready to cook, bring a big pot of salted water to a boil.
- Working in batches, cook pierogies for 3-4 minutes.
- Remove with a slotted spoon, or spider, to a plate, and let the excess water drain.
- You can eat them right now, or if you want to kick it up even more, place pierogies in a pan with sautéed onions and bacon, and cook about 2 minutes on each side, until browned and crispy.
- Serve with sour cream, sautéed onions and bacon and enjoy!
3 ½ cups chicken stock
1 cup whole milk
1 cup half and half
3 ½ cups quick polenta
½ cup grated Parmesan cheese
2 tbsp butter
salt and pepper
2 tbsp fresh parsley, chopped (optional)
- In a large pot, mix chicken stock, milk and cream. Over high heat, bring to a boil.
- While constantly whisking, slowly add polenta into boiling stock and milk.
- Reduce heat to low, and simmer for about 5-10 minutes.
- Continue stirring occasionally until the polenta is softened.
- Remove from heat and stir in parmesan, butter and parsley.
4-5 large baking potatoes or 3 lb baby potatoes, peeled, and cut into large pieces
2 tsp salt
1 1/2 sticks butter, softened
1 1/2 cup whole milk or half and half cream
- Place cut up potatoes in a big pot, and fill with water. Add enough salt to make the water taste like you just guzzled some ocean water.
- Bring to a boil, and cover with a lid. Remain boiling, and cook until potatoes are tender and a fork goes all the way through them. This takes usually about 20-25 minutes, depending on how many potatoes you want.
- Drain the water, and return potatoes to pot
- Keep heat on low, and add butter
- Use a whisk, and mash potatoes up by hand and mix butter and salt in.
- Add milk (or cream), and continue to whisk by hand until the potatoes are no longer lumpy and are light and fluffy.
- Remove from heat.
- Serve in a large dish.