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Yum Pamz.
I went with frozen mixed veggies and rice plus a couple of frozen fish sticks.
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Pam, nothing wrong with that!

Cwillie, how about an omelette, if you can afford the eggs. 😂

We went out had a late lunch , so just snacking tonight.

A friend of mine gave me some parsnips, from her garden, I'm looking forward to having them tomorrow.

Editing: cwillie, good choice
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I cooked another corn beef, all day in the crock pot, then sliced it and made Reubens. They were so good! 😋
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You made me hungry Daisy.

Did you have fresh sauerkraut and brown mustard?

My mouth is watering, I love a good reuben on rye. Mmmmmm!
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Isthisrealllyreal, sauerkraut, Swiss cheese, and French dressing, on marble rye. 🤤
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Making a nice beef stew, with boiled new potatoes and boiled rutabaga. Wouldn't be surprised if R stays at the farm tonight, but it all will keep well and I had to cook up the meat. Tomorrow we go to a concert so he has to get stuff done.
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Golden, enjoy your concert today!!! 😊
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Baked chicken, zucchini and cookies for dessert. @golden23, your stew sounds wonderful; rutabaga is my favorite root veggie!
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pronker - your supper sounds great too. I baked some zucchini a couple of days ago. I am with you re rutabaga. I could make a meal out of it alone. it's lovely in chunks and also mashed with butter (or vegan alternative) salt and pepper. I've done a carrot/rutabaga mix mashed too which I like..
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I think a mix of roasted root veggies is "the best" - carrots, onions, parsnips and rutabaga, toss in a handful of garlic cloves too, I can make a whole meal out of that 🤤
But tonight I'll be having leftovers.
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I'm not much of a casserole person as we didn't have them when I was a child but I saw a casserole recipe I thought would be good - Pierogi Casserole.

I made it for R tonight. It was easy to put together and he pronounced it excellent. Lots of wheat and dairy, so I couldn't have any, but I often cook just for him.

I'll do it again. 👍👍👍
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There are lots of perogi casseroles out there Golden, did you make one made with perogies or was it something made in layers with perogi type ingredients?
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cw - frozen perogies with sauteed onions and, in this case diced kubasa but could have been ham or cooked bacon, all covered with a sauce then topped with shredded cheese. Much easier than thawing and boiling the pierogies, then frying them, sauteing onions and cooking bacon all at the same time.
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Ah, one of the modern versions! Back in the early 80's my girlfriends and I made a road trip west and I encountered perogis for the first time at a small town fair, dished up the classic way with sour cream and onions. Now that they are readily available frozen many people use them like ravioli, but I still prefer them soft and pillowy smothered in onions and greek yogurt (or gravy)!
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cw - I hear you. R likes them boiled then fried, which, in the days I ate them I didn't. Just boiled was fine for me. So this is much less work.He loves sauces so next time I will make more sauce and probably add more onions or keep some for the side. Now I'm looking for more casserole dishes - healthy ones! This one is pretty high in calories and fat.

Your road trip sounds like it was fun!!!! I never had pierogies in the east either.
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Guys honestly, I don't think I've ever had a perogie. Well I'm gonna work on that soon. It's just not something anyone around me eats. 😆
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Oh Daisy, you are in for a real treat.
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@Drivingdaisy

I love pierogi and I make them pretty good. My first husband was Polish and I used to help make them with my former MIL. My favorite filling is cabbage and mushroom. Or farmer's cheese filling with blueberries (these kind not served with onions).

I do mine like my MIL did. Boiled then sauteed in butter with onions and served with a little sour cream.

I grew up making homemade ravioli with my grandmother and aunts and the dough is similar. Ravioli dough is pasta flour (semolina) mixed with regular flour, milk, and eggs. Pierogi is just regular AP flour. I use an egg and milk in my dough because that's how my MIL taught me.
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Isthisrealllyreal, and burnt- thanks!

Are the frozen ones any good, wondering if I should try them first.

Burnt that sounds really good, sauteed, with onions and everything is better with butter! 😋
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Daisy, I use the frozen ones. They make a quick dinner on busy days.

I have had homemade and I didn't think they were loads better than the frozen.

I think a really good sour cream makes a huge difference, as you know, not all are created equal.
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"A dollop of Daisy!" Lol it's a sour cream commercial, if someone didn't know.
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Daisy, I use Kalona - Super Natural Organic sour cream. Oh my gosh!!! It is crazy delish.

Used to use dollop of Daisy until I tried the above.
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@Drivingdaisy

I've had store-bought pierogi that weren't bad. They were fresh though, not frozen. If your grocery store has them they would be in the refridgerator case. If you can get fresh ones they're pretty good. If you have the time, make them yourself. They freeze very well and keep for a long time. Then you've got a meal any time you want.

If you make them yourself and want to freeze for future use here's how. Line a baking sheet with parchment or wax paper. Lay out the pierogi evenly on it. Put in the freezer until they are almost frozen. Then transfer to freezer bags. The will keep for a long time. You cook them from frozen by putting them in boiling water (with a little oil so they don't stick).
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The ones we had R bought at a farmer's market and then threw in the freezer. They had that pillowy quality that cw mentions,. They would be "homemade". I don't know if you could get them in your area, Daisy. In his daily travels, R tends to check out farmer's markets.

Burnt - that's the right way to freeze many things, like berries, chopped veg etc. Harder for me now with out a big freezer, but I manage. I like to chop up and freeze veg that aren't being used up like bell peppers and also onions which makes meal prep easier.
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Buffalo cauliflower, oh my, this is so good we make total oinkers of ourselves, happy it's cauliflower. Homemade wedge fries and ranch dressing for cooling the heat, if needed.

Lemon pepper and Sriracha added to the recipe makes this a step above.
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I never heard of Buffalo cauliflower before, it sounds like a great way to get people to eat their veggies. But I don't really like spicy foods, so I'll have to research some alternatives.
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CWillie, the 1st time I made it, I only used 2 teaspoons of hot sauce, Sriracha, red hot original and 1 siracha, for a 1.5 lb head and it was flavorful but not spicy. Adding the lemon pepper I think keeps the heat down.

I bet a BBQ sauce would be tasty instead of the hot sauce, something not sweet.
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I had a mixed veggie salad with hard boiled eggs, turkey, cheese and green goddess dressing - yum yum yum. It's such a pain to prep all the veggies that I seldom make salads but when I do I really enjoy them, so I made enough extra for a small serving tomorrow. I also prepped some veg for a stir fry (or whatever), so I won't have any excuses!
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Your salad sounds good. Love a good Cobb salad.

I had to look up Green Goddess Dressing, that sounds so delicious. I am going to be making some, I just bought a ton of herbs, always have anchovy paste, lemons and mayo, so perfect timing.

Thanx for sharing, love all the new foods I have been introduced to here.
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I bought a silicone burger mold.. It makes 8 from 2 lb of meat. So easy - press the meat in and snap on the lid. Then freeze the whole thing. The next day you just pop out the burgers, stick them in a baggie in the freezer, wash the mold and do it again. I did chicken burgers a few days ago and will do beef burgers tonight. I didn't season then or anything as I wanted to see if it worked. Tonight I will add some seasoning to the beef before making burgers with it. I like mine mostly meat anyway. Good purchase and cheaper, less fatty, better quality burgers than you can buy.
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