Perogies - Potato & Cheese Filling

A Ukrainian tradition, these dumplings can be filled with Cheese & Potato, Cottage Cheese, Sauerkraut, or Blueberries. We always had them at Christmas and Easter celebrations. They are also called Varenyky (dumplings).

Dough Ingredients 

3 cups of all purpose flour 

1 egg 

1/2 to 3/4 cup of warm water 

1 tbs butter 

1/8 tsp salt 

Combine water, egg, salt and butter. Add to flour and mix well.  Form into a ball and knead until smooth. 

Brush with oil and let stand 15 to 30 minutes in a bowl covered with plastic wrap. 

Break off a piece of dough about the size of a tennis ball and roll out using a bit of flour.  Cut into circles - 3" in diameter. Put about 1 tbs of filling in the center and fold the circle in half.  Pinch the edges to seal, careful not to get any filling in the edges.  Set aside on a floured plate and cover with a tea towel.

To make a mushroom sauce, fry one lb of mushrooms in butter with 1 small chopped onion.  Add 1 cup of sourcream, salt and pepper and heat through

Potato & Cheese Filling

4 potatoes 

1 tsp salt, pepper to taste 

1 tbs butter 

1/2 pound of extra old (sharp) 

cheddar cheese, grated 

Peel the potatoes and boil them.  Drain.  While still hot, add the butter and cheese, salt and pepper and cover till the cheese melts a little.  Mash until smooth. Add fried onions if desired. The filling can be made ahead and kept in the fridge for the next day. 

Cooking Directions  

Drop into boiling, salted water one at a time and stir gently.  Cook on medium heat, 15-20 minutes.  Test if they are ready when they float to the top.  Strain and add 2 tbs of butter and toss gently. 

Serve with sourcream or mushroom sauce.  Add fried onions on top if desired.

Barramundi with Ginger & Soy

Serves 2 

Ingredients: 

2 barramundi fillets

4 tsp soy sauce

1 tsp grated ginger

2 spring onions

2 tsp Coriander or cilantro

Pinch of salt

4 tbsp white wine

Directions: 

Cut a square of tin foil or parchment paper and place the barramundi in tinfoil, sprinkle with salt grated ginger, soy, spring onion sliced and coriander and salt. Fold tin foil over until completely sealed and bake for about 5 minutes in a pan at 375F degrees (or grill on a barbeque) so the fish steams in the tin foil.

Stuffed Eggplant

This recipe was given to me by Frank Carrapetta in Sydney, Australia.
Serve for lunch with a side salad.

Serves 2

Ingredients: 

1 medium sized eggplant cut in 1/2

2 T olive oil 

¾ lb ground veal 

2 T chopped onion

1 clove garlic minced

2 T chopped green pepper 

¼ tsp tabasco or sprinkle of cayenne  (optional)

½ tsp salt 

¾ cup cooked rice (brown or white) 

Small can (7-10 z) of Hunts tomato sauce (or your favorite brand) or Passata

Juice from ½ lemon 

¼ cup grated parmesan or asiago cheese 

Directions: 

Heat oven to 375F (190C).  Grease a large shallow baking pan, or spray with PAM.  Cut washed, unpeeled 

Eggplant in half lengthwise.  Scoop out the centers and chop them into ½ inch cubes.  

Heat oil in frying pan.  Add the onion, green pepper and sauté for 5 minutes, add the garlic and sauté 

Another 1 minute.  Remove and set aside.  Add more oil and sauté the chopped eggplant till lightly browned.  Remove and set aside. 

Add a bit more oil and sauté the ground meat, salt, pepper and tabasco.   When done, add the small can of tomato sauce,  onion, garlic, pepper and eggplant and cooked rice back into the pan and toss to combine. 

Brush the cut edges of the eggplant with oil.  Stuff the eggplant with the meat mixture. 

Bake in oven for 25-30 minutes.  Remove from the oven, sprinkle with lemon juice and  grated cheese.  Serve as a main course with a salad. 

Turmeric Fried Rice

Ingredients: 

Canola oil
2 eggs, beaten
1 tablespoon minced garlic
1 tablespoon minced ginger 

1 tsp turmeric
4 chopped green onions, 1/8-inch slice
4 cups cooked, day old jasmine rice (add 1 teaspoon of turmeric to raw rice to cook in the flavor and color)
2 tablespoons light soy sauce
1/2 teaspoon white pepper
Salt to taste 

Directions: 

Cook jasmine rice ahead to give you 4 cups. When cooking, add 1 tsp of turmeric to the raw rice to give it flavor & color. 

It is recommended to use day old rice so that the drier rice can soak up the flavors. In a wok, add 2 tablespoons of oil and quickly soft scramble the eggs. Remove the eggs. In the same wok, coat with oil and stir-fry garlic and ginger. Add scallions and rice and heat thoroughly. Add soy sauce, white pepper and scrambled eggs. Check for seasoning.

Veal Cannelloni

Ingredients: (for the filling)

½ lb ground beef 

½ lb ground pork 

OR 

1 lb ground veal 

½ cup tomato juice 

3 tsp lemon rind 

Nutmeg and cinnamon

1/8 cup bread crumbs 

¼ cup parmesan cheese 

1 egg 

¼ cup cooked spinach, chopped

Salt & pepper 

1-2 cups of grated Mozzarella cheese 

1 jar of your favorite tomato sauce (Michael's of Brooklyn is excellent, or Rao)

1/4 - 1/2 cup of parmesan cheese for topping

Directions: 

Cook the meat over medium heat.  Drain the fat.  Add ½ cup of tomato juice and simmer on low heat for 15 minutes stirring often.  Don’t let it get too dry.  Sprinkle with nutmeg and a pinch of cinnamon. 

Add 3 tsp grated lemon rind.  Cool. 

Then, add the bread crumbs, parmesan cheese, egg, spinach and salt & pepper.  Mix well. 

Boil the pasta (fresh) for 15-20 seconds.  Drain, pat dry and cool.  If you are using packaged cannelloni or lasagna noodles, follow the package directions.  Cook & cool. 

To assemble, put the filling on the pasta and roll up.  Spread some tomato sauce on the bottom of a baking dish. 8 x 12 pyrex or baking pan works well. Place the cannelloni on top of the sauce, seam side down, and sprinkle with mozzarella cheese, then more tomato sauce and parmesan cheese.  Cover and bake 20-25 minutes at 350F till heated through.  Let stand 5 minutes before serving.

Spaghetti Sauce

Ingredients: 

1 lb ground beef or veal

1/2 finely chopped onion

1 28 oz can Hunts tomato sauce

1 14 oz can of chopped, peeled tomatoes

1/2 cup red wine

1/2 cup water

2 tbs tomato paste

1 tsp dried oregano or marjoram *

1/2 tsp ground cinnamon (secret ingredient)

2 tbs finely chopped flat leaf parsley

salt & pepper

pinch of sugar

Directions: 

Brown the onions in 2 tbs olive oil. Add the meat and brown. Add the tomato paste and stir for 2 minutes. Add the cinnamon and oregano. Add the tomatoes, wine and sauce. Add the parsley, salt and pepper to taste and a pinch of sugar.

 Bring to a boil, then simmer 2 hours covered, stirring occasionally. If it gets too dry, add a bit more water. 

This is a great sauce with spaghetti, or for lasagna. 

 

* You can use fresh herbs if you have them. 

Veal Meatballs

Ingredients: 

1 lb ground veal

¼ cup parmesan cheese

1/8 cup egg white (about 1 egg white)

1/8  cup bread crumbs

 1/8 cup Tomato Juice

1 tsp Italian seasoning (Penzey's Tuscan)

Salt & pepper

Chopped shallot (1/4)

1 TBS chopped fresh parsley

1/4 tsp Garlic powder

Directions: 

Mix lightly and make into balls.  Place on a baking sheet on tin foil, or parchment paper. Bake at 350F – 15 -20 minutes.

Heat your favorite pasta sauce in a pot.  Add the meatballs and heat gently for 20 minutes. 

Serve with your favorite pasta.