Blueberries frozen and topped with a little lowfat milk. Better than ice cream! ^_^
Otherwise, instead of eating some junky chips or crackers or something like that, I go for those frozen healthy weight veggies by Green Giant…the ones with soy beans, black beans and pea pods and carrots are my favorite! (Seriously, I will eat veggies rather than snacks, I love them! Unless of course there’s carrot cake in the house…lolz!)

I don’t really have any recipes…but a question:

whats a perogie? it sounds wonderful!!!!

K&K – if you have a foreman grill you can do the perogies on there too! Then you get the kind of crispiness associated with frying but with no additional calories.

Allenj1 – you’re in MN and you’ve never heard of perogies?!

haha…no! is that bad?!?! I’m orignally from iowa….does that make it any better?!

Perogies (pronounced pair-OSH-keez I think?) are little dumplings usually stuffed with potato, and sometimes meats, cheese and spices. I have never tried them, but I would love to sometime. I think they’re like Euopean Potstickers. lolz…
I have a Foreman Grill! ^_^ And I know how to use it too! lolz….
Never thought of tossing a few perogies onto that…what a great idea!

Dang, all this talk of dumplings has me wishing I could find a nice stash of pork buns somewhere! >.<

Ok, new dumb question…..do these perogies come fresh or frozen??

i’m heading to the grocery store after class to check this perogie business out…

I remember my friends mother making them with saurkraut inside of them. YUMO!

Here is a site that has them and what they look like including different fillings. Every so often I find them in the store for this brand but I usually buy the other brand that is frozen (can’t remember name). Wow I just noticed they are selling Cabbage ones!!! YEA time to buy buy buy!

http://www.milliespierogi.com/default.html

Nomming potato and onion perogies as we type! *NOMNOMNOMNOM* *BURP!* Mmmmmm! ^_^

Did y’all know that just about every culture in the world has a type of pirogies! Ravioli, empanadas, samosas, pot stickers – they are all little packages filled with goodness under the heading “dumplings”.

I have been cooking lots of Asian food lately. It is full of flavor & very healthy. Vietnamese noodle bowls, miso kebabs, curry’s, sushi – easy and fun to make at home, not to mention WAY cheaper!

Here is a basic Pot sticker recipe – adjust the filling ingredients to your liking

BTW – these freeze very well.

pot stickers

Yield: 12 dumplings

1 scallion
6 ounces jumbo lump crab meat
1 tablespoon sesame seeds
1 large egg white
1 teaspoon grated peeled fresh ginger
12 won ton or gyoza wrappers, thawed if frozen
cornstarch for dusting plate
1 tablespoon vegetable oil

Chop scallion and pick over crab meat to remove any bits of shell and cartilage. Break up larger pieces of crab.

In a dry small heavy skillet toast sesame seeds with salt to taste over moderate heat, stirring frequently, until golden, about 2 minutes. Transfer seeds to a medium bowl and cool slightly. Add egg white and ginger to seeds and lightly beat. Gently stir in crab and scallion and season with salt and pepper. Put 6 won ton wrappers on a dry surface, keeping remaining wrappers in package, and lightly brush edges with water. Mound about 1 tablespoon filling in center of each wrapper. Gather edge of each wrapper up and around filling and form a waist with wrapper (filling should be exposed and level with top of wrapper). Lightly dust a plate with cornstarch and arrange pot stickers in one layer. Make 6 more pot stickers in same manner.

In a large nonstick skillet heat vegetable oil over moderately high heat until hot but not smoking and fry pot stickers, flat sides down, until undersides are golden, about 1 minute. Add 1/4 cup water down side of skillet. Cover skillet and steam pot stickers over moderately low heat until cooked through, about 2 minutes. Remove lid and cook pot stickers until any water is evaporated.

Serve pot stickers with dipping sauce.

Variations:

Add fresh lemongrass or cilantro (for flavor) and diced water chestnuts (for crunch).

Instead of a crab filling: try shrimp, turkey & shiitake mushrooms or tofu & shiitake. I also like cabbage, carrot & mushroom.

Vietnamese Dipping Sauce (Nuoc Cham)

Yield: about 1½ cups

Adjust the ingredients to your tastes, particularly the lime since the juice varies with each fruit. To make a ginger dipping sauce (nuoc cham gung), add 1 tablespoon of minced ginger. There’s no secret formula. It’s just a simple sauce with a great blend of salty, sour, sweet and spicy.

1/4 cup sugar
1/2 cup warm water
1/4 cup fish sauce (Viet Huong Three Crabs brand)
1/4 cup white vinegar
1/2 of a lime, juiced
3-4 cloves of garlic , minced
2-3 Thai chili pepper, minced

In a small sealable jar, combine water and sugar and stir to dissolve the sugar. Add fish sauce, vinegar and lime juice and mix. Adjust flavors to taste.

Add garlic and chili pepper. The sauce can be stored at room temperature, if served the same day. Otherwise, store it in the refrigerator.

apples and peanut butter

*drools*

Sage, would you adopt me please? I’ll do the dishes if you cook the food! ^_^

They all sound wonderful!!!!

I finally found some perogies at the grocery store. One kind—potato/cheddar. Way top shelf, kinda hidden away. Covered in extra ice-you could tell they had been sitting there quite awhile, so i passed them up….kind of sad, cuz i wanna try them, but dont wanna be turned off by them right away if they’re old!!!!