An Aspiring Culinarian

Pierogies - A new take on a classic

2010-01-30T23:22:00.009-05:00

INGREDIENTS

Small bag of Pierogies

2 garlic cloves - chopped finely

1 shallot or 1/2 of a small onion - chopped or sliced finely

1/4 - 1/2 cup of baby spinach leaves - chiffonaded*

2 teaspoons of olive oil or butter

Salt and freshly ground pepper to taste

Parmesan cheese

Sour Cream - optional

DIRECTIONS

Prepare the pierogies as directed on package, drain and set aside

Sautes the garlic and onions in the olive oil for just a few minutes until softened and they start to turn brown

Add a little salt and freshly ground pepper

Toss the pierogies in with the onions and garlic for about 2 minutes

Toss the spinach in and cook for another 2 minutes

Plate with a little sprinkling of Parmesan cheese and sour cream

Mmmm...I absolutely LOVE pierogies! However most of the time, they taste on the bland side so I wanted to take the recipe and raise it a notch. I originally put 1/4 cup of spinach in there, but I think 1/2 would have been better, even maybe 3/4 of a cup. This was the first go at it, so when I do it next time, I would slice the onions instead of chop and I would add more spinach. I also added a touch of butter to the oil for flavor and to keep some of the original pierogi taste. Feel free to add other things, like red pepper flakes, maybe even grilled chicken. MMM! You can also use regular cheese raviolis with this recipe.

ENJOY!

*Chiffonade - Stack the leaves on top of each other, roll them up and then slice thinly from one end of the roll to the other

Oatmeal Apple Spice Pancakes

2008-10-13T15:18:00.007-04:00

INGREDIENTS

1 cup of pancake mix
1 cup of applesauce
3 tablespoons of rolled oats
1 tablespoon of maple or any type of pancake syrup
1 teaspoon vanilla
1 teaspoon of pumpkin pie spice
1/2 cup of water

DIRECTIONS

Mix all the dry ingredients together and stir until combined
Add the rest of the ingredients and stir until combined
Heat up a skillet with a tad bit of butter and cook them like you would pancakes

*Please note, that these pancakes are a little denser than regular pancakes so they will not bubble up as much.

**Alternatives
You can use sugar-free syrup or just maple flavoring (decrease amount to 1 teaspoon) in place of the regular maple syrup
You can use a combination of cinnamon and nutmeg or just cinnamon in place of the pumpkin pie spice

Asian Pork Dumplings (PotStickers)

2008-08-08T13:28:00.005-04:00

INGREDIENTS

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork
2 tablespoons minced ginger
1 tablespoon minced garlic
2 tablespoons of chopped green onion (scallions)
1 teaspoon soy sauce
2 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
Wonton Wrappers

DIRECTIONS

Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes.
Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better.
In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

MAKING THE DUMPLINGS:
Place a small mound of filling in the middle of the wrapper.
Fold the wrapper in half to form a half moon shape.
Starting on one end fold/pinch the wrapper tightly together.
Proceed with this fold/pinch method until the dumpling is completely sealed.
There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
You can also gather up all of the sides and make a little "purse".

COOKING THE DUMPLINGS:
In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned.
Have pan cover ready and add 1 cup of chicken stock, cover immediately.
Check them in 3-5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

Serve with a soy sauce sauce or a spicy asian sauce. (Recipes will be posted later)

Meatballs

2008-07-24T14:05:00.003-04:00

INGREDIENTS

1 1/2 pound ground beef
1 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/2 teaspoon Italian Seasoning
1 egg
1/2 cup of bread crumbs
A container of your favorite tomato sauce (enough to cover your meatballs)

DIRECTIONS

Mix all your ingredients together except for the sauce
Shape ground beef mixture into 1 1/2-inch balls
Place meatballs on a cookie rack placed on top of a jelly roll pan
Bake for about 15 minutes at 350 degrees or until no longer pink in the center
Place all your meatballs in a large pot and cover with sauce
Cook for about 10 minutes and stir occasionally

Serve with pasta or in rolls for sandwiches
*If making sandwiches, place meatballs in a single row on your roll, top with provolone or mozzarella cheese and broil them just enough so that the cheese melts

Baby Back Ribs

2008-07-13T10:32:00.000-04:00

INGREDIENTS

2 pounds baby back ribs

For the Rub:

1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

DIRECTIONS

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

Remoulade Sauce

2008-07-13T10:29:00.000-04:00

INGREDIENTS

1/2 cup mayonnaise
1 tablespoon stone ground mustard
2 teaspoons milk
1 1/4 teaspoons prepared horseradish
1 teaspoon minced celery
1 teaspoon minced white onions
1 teaspoon minced green bell peppers
1/4 teaspoon minced fresh parsley
1/4 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 pinch salt

DIRECTIONS

Mix all of the ingredients together in a small bowl. Cover and chill this sauce until you are ready to use it.

Can't be easier than this!

Cheesy Seafood Dip/Fondue

2008-07-10T14:39:00.002-04:00

INGREDIENTS

1 cup Velveeta cheese, cubed
1 cup Swiss cheese, cubed
1 can Campbell's condensed cream of shrimp soup
1 cup milk
1/2 teaspoon cayenne (to taste - start with a 1/4 tsp and work your way up)
1/2 teaspoon paprika
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)
1 1/2 cups imitation crab and/or lobster chunks, broken up
1/2 cup cooked shrimp, chopped

DIRECTIONS

Combine everything in a medium saucepan (nonstick preferably or a crock pot works really well.)Heat over low heat until melted, stirring occasionally. It may look thin and liquidy, but once you take it off the heat and let it cool just a little, it will thicken.
Serve with crusty bread or tortilla chips. Its works well in a crock pot on low for parties.

Maryland Crab Cakes

2008-07-10T14:30:00.002-04:00

INGREDIENTS

2 pounds lump blue crab meat
1/2 cup butter
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/2 cup bread crumbs
2 eggs
1 Tablespoon Worcestershire sauce
3 Tablespoons mayonnaise
1 Tablespoon Old Bay seasoning

DIRECTIONS

Make sure you pick over all the crab meat carefully to remove all bits of shell being careful not to break up the lumps of meat too much
Saute the onion, celery and optional bell pepper in butter until soft but not brown
Mix this cooked mixture with eggs, Worcestershire, mayonnaise, and Old Bay until well combined
Stir in breadcrumbs
Carefully fold in crab meat
Form into patties
Roll patties in panko crumbs (you can use fresh or dried bread crumbs also)
Refrigerate for at least one hour before cooking

You can either saute in a pan with a little oil or broil them until they are brown or heated through.

Serve with lemon slices, tarter sauce, cocktail sauce, or a good remoulade sauce (recipe will follow)

Barbecue Sauce

2008-07-10T14:15:00.003-04:00

INGREDIENTS

1/4 cup olive oil
1 tablespoon of lemon juice
1/2 cup apple cider vinegar or white vinegar
1/8 cup water
3/4 chopped onion
2 cloves of minced garlic
2 tablespoons light brown sugar
2 tablespoons honey
1 teaspoon salt
3 tablespoons yellow or spicy brown prepared mustard (I tend to do a mixture of both if I have them on hand)
2 cups ketchup
2 tablespoons paprika
3 tablespoons Worcestershire sauce
Freshly ground black pepper
Dash of cayenne pepper

DIRECTIONS

Saute the garlic and onions until soft
Add all other ingredients together in the pot
Cook for 5 minutes

OPTIONAL STEP - If you rather have a smooth texture, blend with a stick blender or in a upright blender until smooth.

Barbecued Beef

2008-07-10T14:05:00.001-04:00

Prep Time: 20 Minutes
Cook Time: 10 Hours
Ready In: 10 Hours 20 Minutes
Yields: 12 servings

"Chuck roast is slow-cooked for 8 to 10 hours with barbeque sauce ingredients, including liquid smoke. Shredded for sandwiches, it will serve a dozen."

INGREDIENTS

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast

DIRECTIONS

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, salt, pepper, and garlic powder.
Place chuck roast in a slow cooker.
Pour ketchup mixture over chuck roast.
Cover, and cook on Low for 8 to 10 hours.
Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker.
Stir meat to evenly coat with sauce.
Continue cooking approximately 1 hour.

Peanut Butter Cookies

2008-07-10T14:03:00.001-04:00

INGREDIENTS

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup shortening
1/4 cup butter or margarine, softened
1 egg
1 1/4 cups Gold Medal® all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

DIRECTIONS

Mix sugars, peanut butter, shortening, butter and egg in large bowl.
Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
Heat oven to 375ºF.
Shape dough into 1 1/4-inch balls.
Place about 3 inches apart on a foil-lined cookie sheet.
Flatten in crisscross pattern with fork dipped into sugar.
Bake 9 to 10 minutes or until light golden brown.
Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

My Famous Chocolate Chip Cookies

2008-07-10T13:59:00.003-04:00

INGREDIENTS

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 eggs
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
1 small package of instant vanilla pudding

DIRECTIONS

Combine flour, baking soda, salt, and vanilla pudding in small bowl
Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl
Add eggs one at a time, beating well after each addition
Gradually beat in flour mixture
Stir in morsels
Drop by rounded tablespoon onto foil-lined* baking sheets
BAKE in preheated 340-degree oven for 9 to 11 minutes or until golden brown
Let stand for 2 minutes; remove to wire racks to cool completely

*I use foil-lined baking sheet because it seems to make the cookies soft and stay soft. If you like them crisper, then you can leave the foil off.

Let's Get Started

2008-07-10T13:56:00.002-04:00

I am going to start posting recipes and then I will go back and update pictures when I get a chance to take them. :)