• Gluten Free Pierogis

    January 13, 2025 Author: Rachel
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    Recipe adapted from Cupcake and Kale Chips.

    Ingredients:

    • 1 c. leftover mashed potatoes
    • 1 c. shredded cheddar cheese, optional
    • 1 1/2 c. gluten free cup for cup flour
    • 1/2 c. tapioca starch
    • 1 tsp. xanthan gum
    • 1/2 tsp. salt
    • 1 egg
    • 1/4 c. sour cream
    • 1/3 – 1/2 c. warm water
    • 2-3 onions sliced thinly
    • 1/2 stick butter

    Directions:

    1. Filling: In a bowl combine leftover mashed potatoes and shredded cheese if using.
    2. Dough: Whisk the GF flour, tapioca starch, xanthan gum, and salt together in a large bowl and make a well in the middle. Place the eggs and sour cream into the well. Using your fingers, gradually work the flour into the eggs and sour cream until you have a crumbly mixture. Slowly pour in the water while working it into the flour mixture with your hands, starting with about 1?4 c., then adding more gradually as you bring the dough together. You will think you haven’t added enough, but as you work the dough, it will come together. So it is better to add the water very slowly.
    3. Once the dough comes together, knead it until it is fairly smooth and elastic, and slightly damp, but not loose. You can wet your fingers to work in a little more water at a time, as needed. Form the dough into a ball, cover with plastic wrap, and let rest in the refrigerator for about 10 minutes (do not let it rest more than about 30 minutes).
    4. Using about a quarter of the dough a ta time, roll it out very thin on a silicone baking mat, about 1/8″ thick. You can lightly dust the surface with a little tapioca starch, only if needed. Cut circles about 3-3 1/2 in. in diameter. Place about 1 tablespoon of the desired filling offset from the middle of the circle, fold the circle over, and press the edges together with your fingers, then use a fork to seal completely. Place the formed pierogi on a parchment-lined sheet pan. Repeat with the remaining dough, gathering the scraps to roll a second time to get a full 2 dozen. Do not roll more than twice, as the dough gets dry and tough.
    5. Cook Pierogis: Bring a pot of water to a gentle simmer (do not boil. Add pierogis, stirring gently to keep them from sticking to the bottom and each other. Do not overcrowd your pan. Simmer for about 4 minutes. They will be floating when they are done. Remove from the simmering water, and place in a baking pan or on a sheet pan sprayed with cooking spray, and top with some small bits of butter to keep them from sticking.
    6. Onions: Heat a large saute pan over medium heat. Add the butter and saute the onions until golden. Once onions are golden add pierogis and toss to coat.

    Gluten Free Pierogis:

  • Chicken Shawarma – Vertical Spit

    January 13, 2025 Author: Rachel
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    Recipe adapted from Food Dolls.

    Ingredients:

    • 8 chicken thighs
    • 2 tsp. smoked paprika
    • 2 tsp. cumin
    • 1 tsp. onion powder
    • 1 tsp. coriander
    • 2 tsp. salt to taste
    • 1 tsp. black pepper to taste
    • 1 c. yogurt
    • 3 TBSP tomato paste
    • juice of 1 lemon or 3 TBSP
    • 1 TBSP olive oil
    • 1 c. water or broth for bottom of pan
    • Onion, halved for bottom and top of pan

    Directions:

    1. Place the chicken thighs in a bowl. Sprinkle the seasonings on top of chicken. Follow by adding the yogurt, tomato paste, lemon juice, and olive oil. Rub everything together so that the pieces of chicken are thoroughly coated.
    2. In a vertical spit, add half onion on the spit; wipe off some of the chicken marinade; then add the chicken thighs pushing them tightly; then top with remaining onion half. Add water or broth to the bottom of pan.
    3. Heat grill to 425F, then place the vertical spit on the grill and cook covered. Start checking at 50-60 minutes, or until done. Could take 2-3 hours depending on the chicken thickness.

    Chicken Shawarma – Vertical Spit:

  • Roasted Eggplant and Lentil Salad

    January 13, 2025 Author: Rachel
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    Recipe adapted from Recipe Tin Eats. Lunch salad for 2.

    Ingredients:

    Garlic Lemon Dressing:

    • 3 TBSP lemon juice 
    • 4 TBSP olive oil
    • 1 tsp. Dijon mustard
    • 1 garlic clove , minced using garlic press
    • 1 tsp. fresh thyme leaves (or 1/2 tsp. dried)
    • 1 TBSP honey
    • 1/2 tsp. salt
    • 1/2 tsp. black pepper

    Salad:

    • 14 oz. can of lentils, drained and rinsed
    • 1 c. farro, cooked according to package
    • 3/4 lb. eggplant (1 small)
    • 1/2 TBSP olive oil
    • 1/4 tsp. salt
    • 1/4 tsp. pepper
    • 2 handfuls of arugula
    • 1/2 c. cherry tomatoes, halved
    • Crumbled feta, to taste

    Directions:

    1. Dressing: Add all ingredients to jar with lid and shake to combine.
    2. Lentils: Drain and rinse, then microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavor better), stir then leave to marinate for 1 hr.+ (even overnight is fine).
    3. Farro: Cook according to package and set aside.
    4. Eggplant: Preheat oven to 450F and line baking sheet with parchment paper. Cut eggplant into large 11/2 inch cubes and add to a bowl; then drizzle with olive oil, salt, and pepper and toss to combine. Then spread eggplant on the baking sheet and roast for 20 minutes, then flip, and roast for another 10 minutes.
    5. Assemble: In a serving bowl, add the arugula, farro, lentils, and tomatoes. Add dressing and toss to combine. Top with feta cheese.

    Roasted Eggplant and Lentil Salad: