Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

Happy Tuesday!

 

Sort of. Yeaterday was my first day back at work after having been off for the last 10 days. A much needed break, I spent time at the beach with good friends, did LOTS of cooking, lots of drinking beer, lots of suntanning. I’m currently doing a “dry” week…. No alcohol, LOTS of veggies, lean meats only. I already limit my dairy and gluten, but I think I may cut that out altogether. I feel as though I came back a dry, crispy potato. I need a detox.

 

There’s a lot of conflicting information about detoxing. Though juice cleanses and teas sound really effective, the best way to detox your body after a period of greasy eating or heavy drinking is simply to get back to your routine (assuming you eat somewhat healthy). A few things I’m doing to get back on track:

  • No Alcohol: this one STINKS, but I’ve decided to lay off the libations for a week or two. I love beer, love wine. It’s a nice treat to have on weekends, or occasionally with dinner. However, after this past week…. I need to take a breather. Increased alcohol intake can lead to inflammation of your digestive tract, dehydration and can alter your blood sugar levels. To feel your best, ditch the alcohol for a week, then another, a few months if you’re strong. The decreased carbohydrate intake can also lead to a few less calories, meaning you may even shed excess weight.
  • No Dairy: Depending on what sources you ask, humans should not have dairy. I could live without milk, but I adore cheese. I don’t have it often, but I’ll be darned if I’m passing up a charcuterie board with some good mustard, good goat cheese/manchego and some delicious salami. So…. When we had a ton of cheese down at the beach, I ate it. We ate all the cheese.
  • More dark, leafy greens: I love my kale salads! When done right (with a nice acidic dressing), kale can be filling and tasty. I love a good ginger/lime based dressing, or even my Garlic Tahini Kale Salad.  That and more spinach, arugula, and spring mix in general.  With some berries, a good dressing and some sliced almonds, pecans or walnuts, it’s a filling salad. You can even throw some chicken on there, too
  • Lots of WATER: I ended up getting a gallon YETI container. Is it practical? Yes and no. It’s heavy, people roll their eyes when I use two hands to drink my water, but I have 64 oz here at my desk without needing to get up to refill. It certainly helps. Side note – I had a very nice aesthetician tell me I’ll keep my tan longer if I drink more water. I believe that, and that’s all the motivation I need to drink water! (PSA – if you’re reading this, wear sunscreen)
  • Re-up my probiotics: A healthy, balanced diet should contain enough nutrients to keep your microbiome regular, but finding the right probiotic is good support if you need it, especially with bloating from vacation. I  like Ora Organic probiotics. They’re freeze-dried so you don’t need to refrigerate, and they’re vegan and gluten-free. It comes in a powder and a capsule form.

 

All the serious stuff aside, I must share with you the most amazing turkey burger recipe I created. I think the best things I make are from happy accidents or random experimenting, and this was no exception. My friend is on a AIP diet intended to lower her histamines, so a few substitutions were made. These burgers are egg free and the whole thing comes together and is SO delicious. I added some chimichurri sauce (recipe coming soon!!) and a slice of grilled red onion, with lettuce as a wrap. Feel free to add your own burger twist, the more the better! This recipe makes a lot of burgers, but you can freeze them and save for later.

Cajun Turkey Burgers with Artichoke (Paleo, Egg-free!)

 

Prep time: 20 min

Cook time: 12-15 min

Makes 12 burgers

Ingredients

  • 2 lb ground turkey
  • 1 heaping tbsp Cajun seasoning (link)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp dried parsley
  • 1 heaping tbsp flax seed
  • 1 tbsp avocado oil
  • 1 ½ tsp ground sea salt, plus more if preferred (be generous with your salt!)
  • Optional toppings: slices of grilled red onion, spicy mayo, lettuce, tomato, bacon, or gluten free/sprouted grain buns

Directions

  1. Preheat your grill or griddle pan to medium high heat, ~375 degrees F.
  1. In a large bowl, mix all of your ingredients and let stand for 5-10 minutes to allow flax to absorb.
  1. Taking about 6-8 oz of burger mixture, shape into patties and pat thin, making a divet in the center (as burgers tend to “puff” up when cooking). Your mix should make about 12 medium sized burgers.
  1. Grill for 4-5 minutes on each side, until browned. Flip, and continue cooking for another 4-5 minutes. Once at temperature, turkey tends to cook fairly quickly, so keep an eye on them so they don’t overcook.
  1. Remove from heat and cover, letting rest for approximately 5 minutes. Serve immediately, and top with your preferred toppings.

Enjoy!

Orange Ginger Kale salad (Paleo, Vegan!)

Hello, my food-loving friends! This week is especially exciting for me for a few reasons. Let’s break this down:

 

It’s a new moon on July 31st, which is quite fitting for me at the moment. New starts, new opportunities (and a pair of new shoes that should be coming in the mail that day….). So this particular one aligns conjunct with Venus and square with Uranus, so… to all my hetero friends, be kind to your significant others. You’re likely going to want to roundhouse kick someone, and the battling masculine and feminine energy of this alignment is all it’s going to take for someone to get sassy. Also – with this confusion and battling balance between yin and yang energy, try not to impulse-buy or make major decisions without really thinking things through.

 

Let’s start with my upcoming vacay. I’ll be off this Friday for a week, spending some time down at the beach with friends. SOOOO excited. Against my better judgment, I’ll be laying around like a baked potato by the pool, cooking, enjoying some fun time with friends. I have a ton of new recipes and several willing taste-testers, so be on the lookout on my Instagram (@thedivinekitchen) to see what I’ll be cooking and doing.

 

Side note, as I’ve typed this, I need to share those shoes I bought. I’m a huge fan of Athleta, and I love those funky-looking Sorel Kinetic sneakers they use a lot in their ads. They’re edgy, different and apparently super comfortable. I’ve had my eye on them for about 2 years, but as a shoe-holic and sneaker junkie as it is, I figured I didn’t need a pair of play sneakers. Then, I saw Zappos was having a sale, and then a sale on top of a sale… so you bet your buns I caved and bought them. Go check them out and grab a pair while they’re still marked down! Link here.

 

Now, onto the real excitement. I found out on Friday that I’ve qualified as a finalist in the Mushroom Festival’s Amateur Cook Off! The mushroom festival is a town festival in my hometown of Kennett Square, PA,  hosted to  celebrate our town’s claim to fame as the mushroom capital of the world. The winner wins some cash, bragging rights, and a ticket to the World Food Championships to compete again. Wow, talk about nerves! I never signed up for the show “Chopped” because it seems terrifying, and here I am trying to win and go to the World Food Championships. Ayeyeye. Maybe one step closer to being on the Food Network, my Guy-Fieri inspired outdoor kitchen, and having the horse farm of my dreams.

 

My recipe is required to have mushrooms and this year’s sponsor item, Scaramuzza pasta. I will be making Ricotta Gnocchi with Sage, Pancetta and Mushroom in a garlic cream sauce. not paleo, but definitely tasty. I think I’ll be doing a lot of mushroom recipes as it gets closer to the festival so you guys can really appreciate mushroom recipes that aren’t weird. After all, it’s a fungi…. Eating fungus sounds gross in theory but mushroom recipes are delicious.

 

All of that being said (and switching gears to something a lollbit healthier), try this delicious salad that’ll serve a crowd with some in-season summer goodies. Yum!

 

 

Orange Ginger Kale salad (Paleo, Vegan!)

Prep time: 15 min

Cook time: 15-20 min for kale to absorb dressing

 

Ingredients

  • 1 head of kale, ribs/stems removed, loosely chopped
  • 1/2 cup toasted pecans
  • 1 small shallot, finely chopped
  • dried white craisins
  • optional for non-paleo or non-vegans – 1/3 cup crumbled goat cheese
  • For the dressing

    • juice of one orange, plus zest
    • 1 small clove of garlic, minced or pressed
    • 1/2 tbsp fresh ginger, grated
    • 1/4 cup olive oil
    • 2 tbsp champagne vinegar

     

     

    Directions

    1. In a medium-sized bowl, add your dressing ingredients and allow to flavors to infuse. Set aside.
    1. Add your kale to a large bowl.
    1. Stir your dressing once more, and pour through a fine strainer to catch the garlic and ginger chunks (no one wants an entire mouthful of garlic in a refreshing salad!)
    1. Stir to combine and allow to sit for 10-15 minutes, mixing gently every few minutes to let the dressing break the kale down a bit.
    1. Once ready to serve, add your pecans, shallot and goat cheese, if using.

    Enjoy!

    -S

    Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

    Mondays. It’s sort of warm out, but it’s also sort of cloudy and a little sad. I’ve been perpetually hungry, too, so I’ve been trying to eat a lot more protein as I try to run more. Finding alternatives to animal sources of protein has been kinda hard since my go-to is usually chicken, but I’ve been wanting to incorporate a more plant-based approach to my diet.

     

    A few weeks ago, I had seen this recipe on one of those facebook videos. I usually scroll past them as they are typically fried, filled with cheese, beef, or weird combinations of meat. Don’t get me wrong, I love bacon…. But I don’t want to wrap a chicken breast loaf stuffed with Babybel cheeses wrapped in ham and ketchup. Exaggeration? Yes. But only a little, which is kind of gross.

     

    When I planned to make the salad, I was making my weekly Sunday Dinner. Since we already had a meat, I didn’t want meat in my salad, too. I actually swapped out the meat (which I think was seafood) for quinoa, and it was a welcome substitute. I don’t go out of my way to make quinoa because unless it’s really dressed up, it sort of tastes like shit. This has a lot of really great flavors, fun textures, and it keeps in the fridge really nicely when you have leftovers. Let’s just jump right into it. This salad isn’t the most beautiful dish on the table, but it sure does taste good!

     

    Arugula-Quinoa Salad with Lime Vinaigrette (Vegan, Gluten-Free!)

    Prep time: 20 min

    Cook time: 15 min (plus cooling time)

     

    Ingredients 

    • 1 cup dry quinoa (yields about 2.5-3 cups cooked)
    • 1 pkg (~10oz) of cherry tomatoes, halved or quartered
    • 1/2 of a small red onion, finely chopped
    • 2 avocados, cut into 1/2 in cubes
    • 1 mango, diced into 1/2 in cubes
    • 1 cucumber, seeds and skin removed, diced into 1/2 in cubes
    • 2 heaping cups of arugula, roughly chopped
    • 1 big handful of cilantro, chopped

     

    For the dressing

    • 1/4 cup olive oil
    • 1 large garlic clove, pressed or very finely chopped
    • Zest of 1 lime
    • Juice of two limes
    • 1 tbsp of Apple Cider Vinegar
    • 1 tsp maple syrup

    Optional (not vegan!) – Feta, to taste

     

    Directions

    1. In a saucepan, heat 2 cups of water and 1 tsp sea salt  until boiling – add your quinoa and turn heat down to low. Simmer until quinoa is softened and water is absorbed, about 15-20 minutes. Remove from heat, add to a bowl to cool, and fluff with a fork occasionally to let the heat out. You can also do this step ahead and refrigerate your quinoa.
    1. While your quinoa is cooking, combine your halved tomatoes, chopped onion, diced avocadoes, diced mango, diced cucumber, cilantro and arugula in a bowl. Gently mix to combine, careful not to mash the avocado.
    1. Next, mix your dressing ingredients together in a large bowl, whisking until emulsified. If it separates while you’re preparing your dish, whisk to combine just before using.
    1. Once your quinoa is cooled, fluff with a fork once more and add to your mixing bowl, along with your dressing. Gently stir again to combine, careful so as to not crush the avocado.

    Serve, and enjoy!

    -S

    French Onion Gnocchi Casserole (Paleo, with Vegan option!)

    Happy Thursday!

     

    These weeks go flying by sometimes. I swore it was just Sunday, then it was Tuesday, and now the week is pretty much over. I like when the weekend comes quickly, but sometimes I wish it would just slow down.

     

    I also can’t wait for warmer weather. Being able to comfortably run outside and walk my dog in a t shirt will be so nice — I also can’t wait to cook outside. All these spring recipe ideas are coming to me, including spicy seafood… AH I’m so excited.

     

    Making posts short these days, I want to make sure you guys have allllll that you need to make delicious food as the days countdown to summer. HOWEVER, there are still a few days in the forecast here in the Northeast that are a bit chilly and rainy. This recipe is perfect for that, making a variation of one of my favorites – French Onion Soup.  Best of all? While it’s made with beef broth, you could definitely sub vegetable broth  to make it vegan. AND, this is a quicker option than most recipes, since you can use something that’s already pre-made. Casserole for everyone!

     

     

    French Onion Gnocchi Casserole (Paleo, with Vegan option!)

     

    prep time: 10 min

    Cook time: 90 min (total)

     

    Ingredients

    • 2 bags of Trader Joes cauliflower gnocchi (or your own paleo-friendly homemade recipe)
    • 2 yellow onions, sliced
    • 2 cloves of fresh garlic, finely chopped or minced
    • 2 cups organic beef broth (sub equal amount of vegetable broth, plus a tsp of tamari sauce if making vegan alternative!)
    • 1 tsp chopped fresh thyme
    • 1 tbsp chopped fresh parsley
    • salt and pepper, to taste
    • your preferred cooking fat (I used avocado oil)
    • optional (NOT paleo or vegan): 1 cup shredded provolone cheese

     

    Directions

    1. In a large frying pan, add a tbsp of your preferred cooking oil over medium heat. Add your gnocchi, spreading in a single layer so they cook evenly. Stir frequently to prevent them from burning, until browned – about 8-10 minutes. Remove from heat and set aside. 
    1. In the same frying pan, add the remaining tbsp of oil over medium low heat. Add your sliced onions and stir occasionally, adding a pinch of salt and pepper. The key here is to let these go slooooow over looooow heat, for about an hour — this will let them caramelize properly (I can hear my sister Lauren reading this, nodding in agreement). Add more oil if needed, you definitely don’t want them to dry out.
    1. After your onions reach a deep dark brown color, Add your gnocchi back to your pan, along with your garlic, thyme and parsley, turning up to medium heat. Continue to sauté for another 4-5 minutes to allow the flavors to meld. Add your beef broth, continuing to simmer as the beef broth reduces.
    1. As your gnocchi and onion simmer, preheat your oven to 350 degrees F. Grease a 2 quart (11x7in or similar) dish.
    1. Once your gnocchi and onion mixture has thickened, add to your Pyrex dish. If using, sprinkle your cheese across.
    1. Bake uncovered for 20-25 minutes. Once finished, remove from heat and allow to cool before serving.

     

    Enjoy!

    -S

    Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)

    Quick recipe share with y’all! 

     

    Pretty much every time I go out with my friends, we are looking for Brussels Sprouts on the menu (note to any restaurant owners/staff reading this… the people have spoken, and we want NEED Brussels Sprouts…). I decided I wanted to try and make my own copycat rendition of a personal favorite menu item on a local restaurant menu, Two Stones Pub.

     

    Let me prepare you for what this is like. The brussies come out crispaaay, the sauce is saaawsie, and to negate all healthy aspects of this, I like to stay hydrated with a nice Lot #3 by Evolution Brewing, or perhaps a 2SP Bellcracker DIPA. It’s a delightful time, really. It’s how I keep balance when I’m running, working, doing yoga, wrangling dogs, horses, credit card portfolios, food blogging, meal prepping, etc. The thing I like most about this, is that yes, it is actually paleo if you source your ingredients right.

     

    Enjoy! If you make this, let me know how you like it.

     

    Crispy Brussels Sprouts with Spicy Aioli – Inspired by 2SP (Paleo with vegan option!)

     

    Prep time: 10 min

    Cook time: 30 min

    Ingredients

    For the Brussels:

    • 1 bag of fresh brussels sprouts (I like the 10oz bag of organic brussels from Wegmans)
    • 1 1/2 tbsp of your preferred cooking oil – I like avocado oil
    • 1 tsp sesame oil
    • 1-2 cloves of fresh garlic, finely minced or pressed
    • 1 tsp ground sea salt
    • ½ tsp black pepper
    • 1 tsp Japanese 7 Spice seasoning (if not available, sub crushed red pepper, a dash of sesame seeds and a pinch of ground ginger. Make some extra to save it!)
    • 1 tsp coconut aminos
  • For the sauce:
    • ½ cup paleo-friendly (or vegan-friendly!) mayo
    • Sea salt, to taste (I used literally a pinch)
    • ½ tsp paprika
    • ½ tsp garlic powder
    • 1 tsp apple cider vinegar
    • 1 squirt (lol) of sriracha around a tsp, plus more if desired

     

    Directions

    1. Preheat your oven to 350 degrees F. 
    1. First, wash and trim the stems off of your brussels sprouts. Cut some in half, some in quarters, saving any small leaves that fall off. I even break some up so they aren’t as chunky.
    1. Add your cut brussels sprouts to a large bowl. Toss with olive oil and all other brussels ingredients, ensuring they are coated generously. If needed, add more oil.
    1. On a parchment-lined baking sheet, spread your brussels evenly in a single layer. Bake for 25-30 min, until the larger pieces are cooked thoroughly. **Note – check the brussels frequently – if the thinner leaves start to burn, remove them from the heat  and set them side on a plate to prevent further cooking. Since they don’t retain really any heat anyway, I just throw these back onto the dish upon serving.
    1. While the larger brussels are still cooking, mix together your sauce ingredients in a small mixing bowl. Adjust flavors to preference.
    1. Once all the brussels are tender and crisp on the edges, remove from oven. Add a layer of mayo and spread on your serving plate. Arrange your brussels across your sriracha mayo and if desired, drizzle with any remaining sauce. Serve immediately.

     

    ENJOY!

    -S

    Caribbean Party Rice (Vegan, Gluten-Free!)

    Hey foodies. Half way through another week and the moon is now in Libra! To be honest, I don’t know that this would necessarily influence my life to the point where I stop and point it out to myself, but it’s nice to think about. I like to think that, similar to my actual birthday month, that this is my own little dedicated “me!” time, or that I should meditate or do more yoga during this time.

     

    I made a really fun dinner this past Sunday — I was inspired by the super bright and sunny day we had on Saturday and decided to make a Caribbean themed dinner. All I wanted was bright colors, spicy and earthy flavors, and… pineapple.

     

    I have a love/hate relationship with pineapple. It really does have a great flavor, but the texture is enough to make me gag and immediately spit it out. I think this stems back to my older sister force-feeding me pineapples after a stomach bug as a child. I’ll never fully recover.

     

    That doesn’t stop me from enjoying little bits of it every now and again though. While I used the majority of the pineapple in the rest of my recipes, I added a little dash to this dish. I saw a jerk spiced rice recipe with beans in it, but I wanted this to be a bit more fun and colorful. 

     

    Caribbean Party Rice (Vegan, Gluten-Free!)

     

    prep time: 30 min

    cook time: 30 min

    Serves 6-8

     

    Ingredients

     

    • 2.5 cups uncooked long-grain white rice
    • 1 13oz can of coconut milk
    • 1 cup pineapple juice
    • 1 cup water
    • 1 small red bell pepper, finely chopped, seeds and ribs removed
    • 1 small yellow bell pepper, finely chopped, seeds and ribs removed
    • 1/2 small red onion, finely chopped
    • 1/2 cup of fresh cilantro, chopped
    • 2 garlic cloves, minced or pressed
    • 1 large jalapeno, finely chopped, seeds and ribs removed
    • 3 stalks of scallions, thinly sliced, green and white parts added
    • 1.5 to 2 tsp of sea salt (to taste – I love salt but tend to intentionally under salt)
    • 1/2 tsp ground allspice
    • 1/2 tsp cayenne pepper

     

    Directions

    1. In a large saucepan, add your coconut milk, cloves, cayenne pepper, pineapple juice, water and rice. Bring to a boil, then turn the heat to low and cover. allow to simmer for 10-15 minutes, checking to ensure rice is not stuck to the bottom of the pan. Stir, check that it’s cooked (should be soft, no al dente rice!) and allow to air out, fluffing as it dries.
    1. Meanwhile, as you’re waiting for the rice to cook, add your bell pepper, red onion and garlic to a large frying pan with your preferred cooking fat, over medium heat. Sauté until onion stars to become translucent, about 3-4 minutes, stirring frequently. Add your garlic and continue to sauté for another 4-5 minutes. Remove from heat until you’re able to add your rice (if it isn’t finished cooking).
    1. Once your rice has finished cooking, add it to your skillet, over a medium low heat. Add your fresh jalapenos and stir, adding additional seasoning if desired. Don’t be afraid to kick up the spices in this one — if you want flavorful rice, you must be generous with your spices!
    1. Continue sautéing until rice is thoroughly mixed, brought back to temperature and browned in some spots. Once finished, remove from heat and stir in your cilantro. Serve immediately.

     

    Enjoy!

    -S

    Pierogies with Roasted Onions (Paleo!)

    Happy Monday! I am delighted to have a few recipes to share with you all in the next coming days. I’ve been cooking quite a bit, have a lot of healthy recipes on deck, and have been inspired to make even more stuff.

    Let’s start with this week. One exciting thing happening os the Full Moon on Friday, and how the moon will be in LIBRA. I, as a Libra, adore this. Why, you ask? I didn’t think i actually knew — I just knew that my little lunar astrological planner (visit www.magicofi.com if you want one!), I saw that Friday was a special Full Moon and I immediately got excited.

     

    Well, here’s why that was. So, what officially is this particular moon? We are in Pisces, and this is a Full Moon positioned at 29 degrees, putting it in Libra. I know i’ve been itching for change. This has also really brought to light any emotional or supportive imbalances in relationships, so this particular moon calls for more patience and compassion when dealing with folks flying off their handle. The concept of the Libra sign is balance – what would that look like in your life at the moment, more balance? How do you view your interactions with others — do you find you’ve been giving a lot of energy up at your own expense to help others? Or is the opposite true — have you been stressed, calling for more than you may intend to from your  friends and loved ones? This particular Full Moon is a good oppportunity to evaluate it all, allow yourself to see where things are falling short, and to take action to bring more balance into your life. The spotlight is now on relationships that may need more attention to help them grow, or perhaps they no longer serve you and you need to cut the cord.

     

    Gosh, this talk about balancing my life makes me hungry. Let’s talk food. specifically, let’s talk pierogies.

     

    Do you know how much i like pierogies? I can remember my uncle (dad’s brother) and aunt making her old family recipes, hundreds of pierogies at a time. They were so delicious… indulgent, too. Tradtionally, you boil them. Once college came around and I had to get my fix without slaving away in the kitchen, Mrs. T’s in a frying pan became the go-to.

     

    In my pursuit to make this gluten free and still indulgent, I came up with THIS. I was inspired by a jamaican beef patty recipe a friend made for her Celiac son, and I figured it could cross over into pierogie-land. While nothing truly beats the fresh taste of flour with potatoes and cheesy goodness, this is a great take on one of my childhood favorites. Bon Appetit 🙂

     

    Pierogies with Roasted Onions (Paleo!)

    Prep time: 40 min

    Cook time: 20 min

    Makes about 30 3-inch pierogies

    Ingredients

    For the dough:

    • 2 eggs 
    • 2 cups cassava flour, plus more for rolling
    • 2/3 cup water, plus more if needed (dough can dry out)
    • sea salt, to taste (i used about 1/2 tsp)

    For the filling:

    • 1 lb organic potatoes, peeled
    • ~ 1/2 cup cashew milk, or more if needed
    • 1 tsp of ghee, or grassfed butter
    • generous salt and pepper, to taste
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • 2 large onions, thinly sliced
    •  1 egg, whisked

    Directions

    1. In a saucepan, add potatoes and cover with water. Bring to a boil and simmer until potatoes are fork tender, about 30-35 minutes. Drain, mash, and add your remaining filling ingredients, adding additional seasonings if desired. set aside.
    1. For the dough, crack TWO of your eggs into a medium sizzed mixing bowl. Add your water, and sea salt. Whisk to thoroughly combine.
    1. Slowly add your flour until it is fully mixed, stirring along the way. If dough is not pliable, add a tsp of water at a time until it is thick and sticky, but flexible. Use your hands to mold the dough into a ball. cut the dough in half, rolling together. Cut each piece in half again, so that you have four separate dough balls. Place the remaining dough in the bowl and cover with a warm/wet towel to prevent the dough from drying until used.
    1. On a dry flat surface, add a piece of parchment paper and sprinkle some cassava flour over it, spreading it evenly. Place your first dough ball and roll out until dough is approximately 1/8 inch thick.
    1. Using a biscuit cutter or rim of a drinking glass (at least 3in. in diameter), cut dough into circles and set aside on another piece of parchment paper. Continue with remaining dough balls until remaining dough is used.
    1. In a small bowl, whisk your remaining egg. If the egg is not runny, add a tsp of water to ensure the right consistency.
    1. Place a small amount of mashed potato filling in the center of each dough round. Be sure to leave about a quarter inch around the edge of the round to seal. Brush the edge of each seal with some egg mixture, and then gently folder the dough circle in half, pinching the edges together to form a semi circle. You may use a fork to gently press them together, if you’d like. Once assembled, transfer to a plate and cover with plastic wrap to prevent them from further drying out.
    1. Once all made, bring a large stock pot filled with water and a pinch of salt to a boil. Place the pierogi in the boiling water — only a handful at a time so they are not crowded. When they float to the top, continue boiling for another 10-12 minutes. Test one to see if the dough is cooked — it should resemble firmly cooked pasta. Once cooked, remove from heat with a slotted spoon and set aside to drain and dry.
    1. There are some that will sprinkle a pinch of salt over them at this point and eat them just like this. I like to saute mine next 🙂
    1. If you’re good at multitasking, you can cook your onions separately, while your pierogies are boiling. Add a tbsp of ghee or grassfed butter to a large frying pan over medium low heat. Add your sliced onion and saute, slowly, over low heat, stirring to prevent burning. add a pinch of salt and cook until starting to brown. Remove from heat and set aside.
      To the same pan, add another tbsp of ghee or grassfed butter, over medium heat. Add your pierogies in a singer layer, cooking in batches of necessary. Brown on both sides until crisp, about 5-6 minutes each side. Add your onions to the pan to bring back to temperature and meld the flavors.
  • Serve immediately – enjoy!
  • -S