How I learned to love perogies again

January 6, 2014

No, this is not what mine looked like, but it is a lovely picture no?

My mom’s side of the family is Ukrainian which makes me by default 50% Ukrainian (and the rest very much a UK mutt). I thank those genes profusely for my narrow nose and penchant for perogies, so I decided to pay a little homage to my roots last night with some Eastern European cuisine.




On the menu was:

  • Baked perogies with paprika and seasonings (simply spray a baking tray with some EVOO spray and sprinkle perogies with paprkia and whatever seasonings turn your crank. Bake at 425 for about 9 minutes per side, flip halfway).
  • Sweet and sour red cabbage (pour from jar into pot and heat! Add some applesauce to make sweeter and bacon for salt if desired)
  • Peppers and onions with sauteed Turkey Kielbasa (slice peppers and onions and sausage and saute til a tad crisp!)

My, don’t I sound clever! However, as you know, I am somewhat domestically challenged (and a tad lazy) so I am all for taking shortcuts where ever possible. The truth is the perogies were made by Cheemo and the cabbage by Kuehne . Twas all good nonetheless! Cheers(ski!)


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1 Comment

  • Reply Nikki January 6, 2014 at 10:13 am

    Yum! my Mother in Law is Ukranian and I just LOVE perogies! And saurkraut too… Yum!

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