Pierogies


Sorry, I lost the recipe, but I made home made pierogies at some point and… I lost the recipe. I’m glad I did since these pierogie turned out ok, but the dough became tough as nails after sitting out for about 20 minutes. All other pierogie recipes I looked at since then have contained an egg in the batter, and I’m pretty sure mine didn’t which is why they turned out so tough. However, when they were fresh out of the boiling water they were delicious, if a bit sweet from the type of potato I used. I’d say pierogies are fun to make for a large group type thing, but they’re pretty affordable to begin with, and if you’re strapped for time, you may just want to grab a box of the frozen kind. They were just time consuming to stuff and fold, but were easier to close than won tons since the dough with still pliable enough to pinch.

Update: I re-made peirogies using a different recipe and they came out fantastically! In place of an egg I used about 1/2 c of sour cream in the dough and let it sit for about half an hour. I kept the dough pretty pliable so that when rolling it out I could add more flour. I also used mashed potatoes and buttered, pan-fried cabbage as the filling. I accidentally left them out overnight, but they didn’t even get hard! Play around – I had a blast making these. I also set a bunch on a cookie sheet in the freezer and then bagged them so I could enjoy some later.

Oven Baked Chicken Fingers and Whole Wheat Bread

“Let’s get drunk and eat chicken fingers”

If you’re a fan of the Canadian series Trailer Park Boys, you’ll know that quote is from one of the lovable residents of Sunnyvale. One of the main characters likes, well, getting drunk and eating chicken fingers.
Not being in Canada, but instead good old Albany, NY, I wonder if their chicken fingers are the same as ours. You know, they always taste really good and fried, but I was hoping to make something not quite so unhealthy.
I thinly sliced some chicken breasts and breaded them with panko bread crumbs, paprika, garlic powder and a pinch of pepper. Stick them on some lightly greased baking sheets, and cook for about 15 – 20 minutes on 350 degrees.
I used two breasts and had plenty for three people. Also, I learned that it’s better if you use a darker baking sheet, as that makes the chicken crisp up better. The lightly colored pan I used left the chicken soggier after the same amount of cooking time.

And later on, I decided to make some whole wheat bread. I’ve been experimenting with sponges, and had used a recipe from King Arthur Flour for bread, and used some whole wheat bread flour I got from the Co-Op. Sponges are used in bread to give more flavor to a loaf, and also to add a few more bubbles so the bread isn’t so uniform. You make sponges about a day ahead and it’s like pancake batter. Sandwich loaves are fine and all, but I love chewy, airy breads like ciabatta and French bread. I sprinkled some sesame seeds on the top of the loaf after scoring it over the top. I was quite proud of this loaf. I could have let it rise once or twice more, but overall, it had more flavor (I think more of the whole wheat than the sponge I had used). I’m happy with the results, since I pretty much ate the whole thing over the course of two days. I’d give a recipe, but I tend to just throw a lot of things in a bowl until they are of the right consistency.
Oh, and the dough for this loaf was SO wet and sticky, which I read was good for chewiness and bubbles. I definitely noticed the difference, since the second day the bread still retained a good deal of moisture. Yay bread!