Pantry Challenge Week 2

I'm a few days late posting this- blame my computer which has developed an appetite for works in progress this week (it's eaten two!).

The second week seemed easier for some reason. We were a lot busier last week which might have something to do with it. We are however running low on a lot of things now. We're down to 3 eggs, not much butter and the mushrooms are finished for now although I think I can try to get my shiitake kit to start fruiting again this week. I luckily discovered a can of half sugar iced tea mix stashed in the cupboard which lasted a week and kept me from completely dehydrating. I have been attempting to drink water (ugh) and milk, but we're out of milk now too. Homemade iced tea is my only beverage choice now. Most tragic of all- we have finished all the garlic! I hadn't noticed we were low or I would have picked up some Ontario grown at the Sorauren market before we began this challenge. It's going to be awfully bland from here on.

Daily Menu

Monday:
Seafood Noodle soup
Spaghetti with meat sauce
Tuesday:
Eggs and homefries ( in our house homefries are mainly potato but usually included a lot of other veggies like onions, carrots, turnip or whatever's fresh)
Homemade chicken liver pate and bread
Grilled chicken thighs and stir fry veggies on rice noodles with l/o peanut sauce
Wednesday:
leftovers for lunch
Tuna melts with chickpea, cucumber, carrot salad
Thursday:
Crackers and cheese and a pickle tray (dills, carrots, turnips and beets)
Grilled Steak with potatoes topped with sour cream and steamed veggies.
Friday
bacon, eggs and homefries
Dinner at my aunt and uncles because we were out of town for a concert- homemade lasagna and salad and tartufo for dessert. Also lots of wine!
Saturday:
Breakfast - we stayed over so my aunt made homemade lemon blueberry muffins served with bacon and fresh fruit. I ate some of the strawberries and grapes but they honestly tasted like crap- the muffins were fantastic tho an made from frozen blueberries so I'm going to get her recipe.
Lunch - hummus and the last of the rice crackers
Dinner- The Russian finally decided to cook one of the frozen sardines for the cats who turned up there noses so we ate them instead. He cooked them whole, lightly floured and baked. They came out very much like the grilled version that is popular with our Portuguese neighbours and were delicious!
Sunday
Pancakes and beans at the Maple syrup festival (me because volunteers were fed for free)
Chicken and homefries (the Russian)
Poached salmon with rice and stir fry veggies

I made a big batch of pierogies on Sunday so we'd have something quick to make- this week is crazy busy again.

Pierogies

Filling

I prefer a potato, onion and cheese mixture and add other thing if I have them- roasted garlic is nice,or a bit of finely chopped bacon. I start with about two cups of cooled mashed potatoes and add salt, pepper and butter to taste - about a tablespoon of butter is plenty. Add finely chopped onion and grated cheddar cheese. Add other ingredients if using and mix well- set aside.

The Russian prefers meat filled pierogies (known as pelmeny in Russia)- I don't use a recipe for this either, just a mix of ground meat(beef or pork or both) and seasonings like onion and garlic. You can also add mushrooms. Brown meat with seasonings and drain off excess oil.

Virtually any filling can go in this type of dough- fruit pierogies are nice if you have cherries or blueberries in heavy syrup (or canned pie filling). Cook as below (minus the onions and cheese) and serve with sour cream and sprinkle of sugar for a dessert version.

Dough

Ingredients:
3 cups flour
3 tablespoons of melted butter or vegetable oil
1 tablespoons of sour cream
1 egg beaten
1/2 teaspoons salt
3/4 cup lukewarm water

Preparation:In a small bowl, beat egg and set aside. Melt the butter and set aside. Mix salt and lukewarm water. In a large mixing bowl, combine 2 1/2 cups of flour with melted butter and sour cream, add beaten eggs and mix the ingredients with the warm water, mixing constantly. Place dough on table and knead with remaining 1/2 cup of flour until smooth and not too sticky(add a bit more flour if necessary). Divide the dough in half and let stand for about 15 minutes before working with it. Meanwhile fill a large pot with water (add salt as you would for pasta),turn on high and bring to a boil On a floured surface roll out 1/2 of dough into a thin circle, about 1/4-inch thick. Cut circles using a 2-1/2 or 3-inch circle cutter- I use a glass or jar. Place about 1 tablespoon of the filling in the center of each circle of dough, and fold over. Press and seal into half-moon shapes. Use a little water to seal each pierogi if they aren't sticking. Cover the prepared pierogi with a cloth so they don't dry out before you cook them. Repeat with remaining dough. Add pierogies to boiling water a few at a time. Cook until they float to the surface (about 1 minute). Remove with a slotted spoon or small strainer and place on a cookie sheet to dry a bit- make sure none are touching and drain the excess water frequently. At this point I fill a cookie sheet full and freeze them; when they are completely frozen you can place them in a bag or container and keep frozen until needed. To eat them, melt butter in a frying pan, add chopped onions (and bacon or other veggies if you like)and pierogies and saute until browned, flip and repeat. Serve with sour cream and grated cheese, or with salsa if you prefer!

Make about 4 dozen.