Ukrainian/Polish Pierogies and Chickpea and Spinach Curry
Filling ingredients and directions :
1 1/2 lbs. farmers cheese (room temp)
4 oz cream cheese
1 large Idaho potato
2 Tbs. melted butter
1/4 tsp. pepper
3/4 tsp. salt
Now mix all the above ingredients together and set aside.
Dough Ingredients and preparation
4 cups flour
1 1/2 tsp salt
8 oz. sour cream
2 large eggs
1/4 cup warm water
Add salt to flour. Mix other ingredients together and mix with flour and salt.
Directions
Knead dough several minutes on floured board until soft and smooth
Cut dough in half and roll 1/2 of dough out until it is 1/8 inch thick
Cut circles with cup that is 3″ in diameter
Stretch circle of dough a little and put a heaping tsp. of dough in center
Wet edge of dough on half the circle and then seal dry edge to wet edge to form a semi-circle
Pinch edges together and save under dish towel
Place a dozen pierogis in large pot of gently boiling salted water and cook for 9 minutes
Drain and add melted butter
Enjoy!
Chickpea and Spinach Curry
Ingredients
1 large onion
2 minced cloves of garlic
2 tsp. grated ginger
1/2 tsp curry powder
1/4 tsp cinnamon
2 tsp. ground corriander
2 tsp. ground cumin
1 tsp garam masala
1/2 tsp tumeric
8 cups baby spinach leaves
1 can coconut milk
2 15 oz cans diced tomatoes
2 15 oz cans of chickpeas
2 tsp. kosher salt
1/2 tsp black pepper
Directions
Saute onions
Add spices, garlic and ginger to sautéed onions and cook about 1 minute
Add spinach to onion mixture and cook until wilted
Add diced tomatoes, coconut milk, salt and pepper to onion and spinach mixture
Drain and rinse chickpeas then add to above
Gently simmer for about 1/2 hr
Serve over rice.