pierogi5This can’t get any more traditional. Polish pierogi with meat, sauerkraut and dry wild mushrooms.
I also like the non meat version or the ones with potatoes and cheese and I can’t actually decide which are my favorites. Growing up, my mom would make those more often because she would always have some leftover meat from Sunday chicken soup, not to mention dried mushrooms that she hand picks every year in the fall, or home-made sauerkraut that she usually makes in a large jar starting early Fall.
They might seem time consuming, but once you make that one large batch, they freeze well and they taste pretty great fried, especially with some bacon.  If the amount of pierogi seems a little too much, then use half of the ingredients.  But it’s almost impossible to have too many pierogi. :) More »

shrimp with riceThis is part two of preparing a very quick dinner using shrimp. It really cannot get any simpler. You can obviously add more veggies and spices because this is just an idea to kick start your imagination to get you to play with flavors. And you know what’s great about this, is that you can make the sauce while the rice is boiling. More »

salad4There are days when I need something light for dinner that doesn’t involve much preparation work. This is my idea for summer salad that is tasty and satisfying with lean protein.  I always have a pack of frozen raw shrimp in my freezer and when my husband travels I spoil myself with unlimited seafood dishes.  I really like arugula and I had some leftover from the tomato tart I made a few days ago. I used one large tomato that I bought at the farmers market but you can replace it with cherry tomatoes if you like them better.  It makes a perfect light dinner or lunch the following day but you have to refrain yourself from pouring the orange vinaigrette all over the whole bowl. More »