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 »

29. March 2014 · 1 comment · Categories: Rice · Tags: , ,

meat paella1This paella is for the meat lovers. It has no hint of seafood or fish.
If you don’t have saffron you can replace it with the orange coloring or no saffron at all. The paprika addition will help the coloring anyway. With this recipe we are making the Sofrito base on the pan while the meat is searing and pushed aside towards the edges of the pan. The base will get burned a little bit but this is exactly what you want. It will give an extra flavor to the whole dish. And from what I was told these bits of burned pieces are a true delicacy that you want to scrape off and eat with bread. More »

tikka masala5
This is my favorite Indian dish that I would always order whenever going to an Indian restaurant. I love the flavors of the creamy sauce with tomato and other spices, with a little kick at the end. I used to buy prepared jars of sauce, that is, until I found this recipe on America’s Test Kitchen, and then played with it for a little while to fit my tastes. This recipe is very simple and I love all the spices and aromas that fill my kitchen while cooking. Because it’s fall, I decided to add some butternut squash to enhance the flavor, and have my husband eat a little more vegetables. I also recommend making your own garam masala. It’s a blend of ground spices that is used as a base of your sauce. Each Indian family will have its own recipe. Try to maneuver the spices in the direction you like. Once you make it the first time you can use it again and again. If you can’t find all the ingredients for garam masala you can buy a pre-packaged mix in most major grocery stores, or in specialty stores if they’re in your area. More »

chicken roasted8
We all have our own ways of roasting the chicken and there is no one right recipe that is simply correct. We all have different tastes and like different spices.  I myself one night prefer more cayenne pepper while the next time I will prefer to go deeper into cumin, garlic and ginger. It is all based on your likes at that moment. But there is one way you can always make sure that your chicken in tender and juicy.
And that is: marinade the chicken. More »

chanterelles

This time of the year brings hearty and warm dishes to my mind. Coming from Poland I eat all kinds mushrooms that are prepared in many different ways. I noticed that both here in Canada as well as in the United States people just reach for champignons or shitake mushrooms easily but are a little resistant to other types. Chanterelles are one of my favorites. Their golden yellow color brightens up every dish not only with color but also with flavor. What is really great about this type of mushroom is that their season is much longer than many other wild mushrooms. You can add them to you breakfast omelet or scrambled eggs, make a bruschetta, a mushroom soup, or a pierogi filling.
Today I have prepared a simple and time effective dinner dish with chicken and pasta.
More »