Cooking with Michy

Filling Ingredients:

3 red potatoes, peeled and diced

½ c. cheese, grated

Salt and pepper to taste

Filling Preparation:

1. Boil potatoes until soft.

2. Mash the potatoes with the grated cheese, adding salt and pepper to take.

3. You can also add some fresh parsley, bacon bits, chives, or other enhancements if you desire.

4. Let the potato mixture cool and refrigerate.

5. The next day, form the dough into 1” balls.

Dough Ingredients:

2 c. flour (approximately)

1 c. full fat sour cream

Dough Preparation:

1. Mix together the flour and sour cream and work until the dough loses most of its stickiness (about 5-7 minutes)

2. Wrap the dough in plastic and refrigerate.

3. Using your hands, roll the dough into the shape of a log.

4. Roll out the dough on a floured countertop until 1/8” thick. Cut circles of dough with a cookie cutter or drinking glass. OR Roll the dough into a log. Slice the log into 12 equal pieces. Mold each piece into a circle using your hands.

5. Place a ball of filling onto the circle, fold the circle in half, and pinch the edges closed with your fingers.

6. Boil the pierogies a few at a time in a large pot of water.

7. Pierogies are done when they float to the top (about 8 – 10 minutes)

8. Remove the pierogies from the water using a slotted spoon. Place in strainer for a few minutes.

9. Place piergies in a bowl and cover with sauted onions to prevent the pierogies from sticking to each other.

Source: Miller Cafeteria

Review: Today we learned how to make perogies from scratch, and they were amazing. What went well today was our ability to follow instructions carefully so that we folded the perogies the right way so they wouldn’t burst while cooking and get wreaked. For most of the class we struggle with being down one group member who was missing, we struggled for the longest time but eventually we pulled it together and we were able to get the perogies done on time before class was done. What I learned today was how to make perogies from scratch, tis gave me the ability to make perogies for my family for Christmas supper! What I would change is to use a little bit more filling in the perogie so that the dough isn’t so over powering. All in all today was a great day and a fun day to be able to make our very own perogies from scratch!

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 4

Ingredients:

1 cup enriched white rice

2 cups water

1/3 cup chopped baby carrots

1/4 cup frozen green peas

1 tablespoon vegetable oil

1 egg

soy sauce to taste

sesame oil, to taste (optional)

Directions:

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.

2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.

3. Heat wok over high heat.

4. Pour in oil, then stir in carrots and peas; cook about 30 seconds.

5. Crack in eggs, stirring quickly to scramble eggs with vegetables.

6. Stir in cooked rice. Shake in soy sauce, and toss rice to coat.

7. Drizzle with sesame oil, and toss again.

Source: Allrecipes

Review: Today we made fried rice and it was very delicious and fun to make. What didn’t go well for us today is were unsure on how to cook the rice and it took us quit along time to figure out how to cook the rice. After a while we were able to figure how to cook the rice and check if it was done. Our ability to deal with conflict and work as a team and not fight was out greatest strength today and it allowed us make the rice in record time and get it done way before class was done. I learned today how to cook rice and that will help me in preparing multicourse meals and different entrees. The thing I would change is to cook the rice long so that I know it is for sure fully cooked as I thought our rice could have been cooked more so that is would be less crunchy. All in all today was a great success and I could have done it without my awesome group members!