The other day, while babysitting four
'pups', I decided to make pierogis. It seemed the right thing to do
despite my very busy day. I changed a few things to my pierogi-making
routine, that day, to entice me to make them more often.
My son was on a business trip; my
'daughter', teaching. It seemed prudent to surprise them both (and
us, too) with a special treat. Pierogis came to mind. Everything
needed was on hand. I took short cuts wherever I could. I Simply had
to have them. I cooked the yellow gold potatoes, skin on, on low
heat, with little water, to make the perfect filling: a hot mashed
dry mixture of potato with grated cheddar cheese. The one filling
that appealed to me and my 'daughter' most was sauerkraut, though,
the way my dad used to like them. It was the only ones he would eat.
They are now a favourite of ours, a delicious alternative to cheese.
Loads of onions are always a mainstay in
all my pierogy fillings, except those considered dessert choices.
These prebiotic add-ins - onions - were in the filling and on the
finished product along side the Western Dairy sour cream. It was a
meal made in heaven - for me. I made them a little differently,
today. I always do. It is in my genes. Today, with the organic
all-purpose flour, I added some organic sprouted buckwheat flour,
too. Not too much as it is a gluten-free and could make the dough too
weak, too stiff, perhaps? Then I added an egg, some organic sunflower
oil and warm water to make a sticky dough. Flour on a cutting board
would smooth out the dough as needed. I added it slowly, testing
the dough's texture on my hands before rolling. Seemed awfully nice..
The organic sauerkraut was squeezed,
over a colander in the sink, to release as much juice as possible
before sauteing this fermented cabbage - a probiotic food - in the pan
with the onions. It was so delicious. Had someone offered me
tiramisu, at that moment, I might have declined the offer as my heart
and soul was fixated on sauerkraut pierogis. More onions were fried,
on medium high heat. Sauteed onions are so delicious on and in
everything I cook, for flavour and health benefits. High heat is not
good for food or for our health, I have since learned. Learning is
what cooking is all about, anyway. The mashed potatoes, without any
liquid or other additions, were mixed with the sauerkraut mixture. (A
few mashed potatoes, skin on, helps to bind the onions and sauerkraut
together). Salt and pepper are added for taste, each step of the way.
The sauerkraut and cheese mixtures were ready.
In the past, I would flour a cutting
board on which to place the pierogis, keeping them from sticking.
Then I moved onto to placing these delicious morsels on lightly
dusted tea towels, an easier task for cleanup, later. Today, however,
I totally eliminated the flour step that was so important in
keeping these 'finger wraps' from sticking. Parchment paper came to
mind, a baking paper that reduces cleanup and the need for 'greasing'
a cookie sheet when baking. It was perfect fix for pierogies, too. It kept them 'clean', a perfect non-stick no-carb solution till they were ready to be cooked, at a later time. My masterpieces
were ready.
Making any food healthier is always the
name of the cooking game. Sometimes, I have gone too far and the end
product bears little resemblance to the original. But experimentation
is necessary to discover new taste sensations, textures and healthier
alternatives. (I now make all smooth gravies and white sauces with
brown rice flour, a healthier gluten-free alternative to flour and
cornstarch). A large pot of water was boiling. Into it went the
dumplings, stirred gently with the back of a wooden spoon till they
rose to the top. (Less tearing, my mom would tell me, as a little
girl) A few minutes later, a slotted spoon removed the pierogis from
the simmering water onto a surface of fried onions in a wide metal
bowl, then gently tossed to coat. It was yummy at its best.
All dumplings are incredible little
packages of protein and/or vegetables, not just pierogies. I have
made wonton soup, ravioli with ricotta cheese and spinach and the
ever popular egg rolls. A platter of mixed pierogies greeted our son,
upon his arrival to pick up his 'children'. His wife knew nothing
about these delicious little packages that would soon greet her, after a day of teaching 25 'busy' children. It
was one happy ending to a busy week for both. My husband and I sat
down to eat our 'leftovers', the few that remained of the dozens made
that day. This time however, my husband admitted to really enjoying
the cabbage ones, this time. Had he changed or had I changed how I
made them?
For now, I am slowing down to enjoy the
best that life has to offer and today it is sauerkraut pierogies with
loads of fried onions and a side order of the best sour cream. I
could only eat 5. In the past, it would have been 10. How nice that
ghrelin and leptin were on duty, fulfilling their roles, in my body,
at a time where I could have easily have devoured so many more. When
I eat clean, I eat less! Just the way I want it!
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