Lazy Perogies with Butter, Lemon and Brie

Okay this is a strange one, I admit... but SOO delicious!

Left-over perogy dough (you can store it in the fridge for a few days)
Boiling water

1 tbsp. butter
1/2 onion, diced
1 clove garlic, minced
1/2 c. red cabbage, sliced
Other pieces of cut up veggies (broccoli, carrots, etc.)
Juice of one lemon
Brie cheese (optional)
Salt to taste

Shape dough into small balls. Press your thumb in to make a small indentation. Add to boiling water and boil until they float to the top. Strain.

Meanwhile, melt butter in a frying pan. Add garlic and onion and stir until fragrant. Add vegetables and saute until just wilting. Add cooked dough pieces. Stir until dough takes on pinkish tinge from cabbage. Add lemon juice and salt.

Remove from heat and put in serving bowl. Add chunks of brie if using. Enjoy!

Ukrainian Perogies

My grandma used to make these every Christmas and Thanksgiving. When she died this year, she took the recipe with her. This is my attempt to recreate them. However, this is the revised version - living in Korea doesn't exactly give me all the ingredients I need!

Dough-

• 6 C. flour
• 2 tsp. salt
• 2 C. water (give or take)

Mix ingredients together with a fork. When you've added enough water to form a pliable dough, remove dough to a lightly floured counter and knead for 5 minutes. Wrap the dough in plastic wrap and let sit for 10-15 minutes.

Filling- (prepare before dough so it has a chance to cool)

• 7 or 8 potatoes, peeled and chopped
• salt to taste
• 2 tbsp. butter
• 3 tbsp. milk
• 1 onion, sauteed until golden in butter or oil

Boil potatoes until tender. Drain and mash. Add the rest of the ingredients and mix. Allow to cool.

To make:

Roll dough out into 3 inch circles. Take small pieces off of ball of dough, but leave the rest covered while you are working. Place 1 tsp-1 tbsp of filling on dough circle and fold over. Crimp the edges with your fingers. To eat immediately, boil in salted water until the perogies float to the top. To freeze, lay in a single layer on a flour dusted baking sheet. Freeze. After about an hour, flip the perogies over. After another hour or so, transfer the perogies to freezer bags.

After boiling, add some butter. Serve with chopped caramelized onions and sour cream.

Wheat Noodles with Lemon, Egg and Tofu

• Fresh wheat noodles
• 1 garlic clove, chopped
• 1/2 a carrot, sliced finely
• 3 or 4 green onions, sliced
• 2/3 C. spinach, chopped finely
• 1 egg (optional)
• 1/2 C. crumbled tofu
• Juice of one lemon
• Soy sauce to taste
• Olive oil

Boil noodles in salted water until done.

Meanwhile, cook egg in non-stick pan until just done. Remove from pan.

Add a little olive oil. Saute garlic and green onions. Add carrots. After 4 minutes, add spinach. Add tofu and return egg to pan. Cut up with spatula. Add the juice of half the lemon and a little soy sauce.

Drain noodles and add to pan with vegetables and tofu. Squeeze other half of lemon over the noodles and add a little more soy sauce. Saute together until there is little liquid left in the pan.

Serve.

(Note: you can use other veggies in the sauce - like brocolli, leeks, onions, tomatoes, etc.)