Poland: Pierogi w/ Beef & Veggie Filling, Potato-Rutabaga Mash, & Rhubarb Sorbet

So this past Monday night I made food from Poland. The Pierogi is like a dumpling - the filling is inside the dough in the form of a half circle. For the two other dishes it was interesting to try rutabaga and rhubarb - two things I haven't really had much of in the past. Enjoy!

Pierogi with Beef & Veggie Filling

Serves: 5-6

Recipe for Meat & Veggie Filling:

1 lb Ground Beef

3 Carrots, peeled and minced

1 Cup Parsley, minced

1 Celery, minced

1 Onion, minced - I left out bc my husbands allergic :(

2 Eggs

Salt & Pepper to taste

-My FAV: Eden Foods Sea Salt -- 14 oz

1 Cup Beef Broth

Prepare the vegetables. Saute the onions for 5 minutes. Put all of the ingredients (w/ the onions), except for the eggs, into a pot. Cook on medium heat for 15 minutes, then add the eggs. Cook until meat is cooked all the way (30+ minutes total). 

Recipe for Pierogi:

3 Cups Flour

3/4 Cup Boiling Water

1/2 Cup Cold Water

1/2 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

1/2 Tsp Oil

Oil for frying

Sieve the flour through a strainer. Mix in the salt. With a fork, mix in the boiling water. Mix until it crumbles. Cover the bowl with a towel and set aside for 5 minutes. Then pour in the cold water and stir. Cover and set aside for 15 minutes. Once done mix in the 1/2 Tsp of oil and knead the dough until it is smooth. 

Sprinkle some flour on the surface where you will lay out the dough. Once it is laid out, knead the dough down until it is about 5 millimeters (less than a quarter of an inch) thick - I made mine thicker (the thicker you make them the less you make). Cut out circles (I used a cup for this step) until the dough is all used up. 

Finishing Instructions:

Place the meat and veggie filling in the middle of the pierogi dough. Fold the dough over and close up the dough with your fingers - make sure to press the edges together so there is no opening. 

Heat oil in the pan to medium - high heat. Place the pierogis in the pan to fry. Fry until each side is a golden brown. Once done, place them on a plate with a paper towel to drain. 

Potato-Rutabaga Mash

Serves: 5-6

1 Rutabaga, peeled and cubed

4 Small Potatoes, peeled and cubed

2 Cups Broth, your choice

1 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tsp Sugar

4 Tbsp Butter

2 Tsp Pepper

Cook the rutabaga in a saucepan with water (enough to almost cover the rutabaga). Bring to a boil. Slightly lower the heat, cover and cook for 15 minutes. Drain once done.

Mix all of the ingredients, including the rutabaga, in a large saucepan or pot. Bring to a boil, lower and cook until vegetables are soft. Drain some of the juice. You can then mash it in a bowl or blend it slightly (keep it a little chunky) in a blender. 

Finished Meal:

Rhubarb Sorbet

Serves: 5-6

3-4 Rhubarb, peeled and chopped small

3/4 Cup Sugar

1/2 Cup Water

Berries for toppings, optional

Pour all of the ingredients (except for optional berries) in a pot. Cover and cook on medium heat for 15 minutes. Take off the heat and put away to cool (I prefer to put it in the frig). Once it has cooled completely mash with a mixer or in a blender. You can then put it in a ice cream maker until it gets to the right consistency or pour it into a container and freezer for at least an hour.

Pakistan: Chicken Biryani, Raita, & Gulab Jamun

Last night I made food from Pakistan. I knew I was going to like it because I love Middle Eastern food. The flavors are so good. I got these recipes from my good friend Shahana, who is Pakistani... so these are legitimately, awesome recipes! One of my favorite meals so far!

Chicken Biryani

Serves: 6 to 8

6 1/2 Tbsp Oil

4 Potatoes, peeled and chopped

2 Onions, finely chopped

2 Cloves Garlic, minced

1 Tbsp Ginger Root, minced

1/2 Tsp Chili Powder

1/2 Tsp Black Pepper

1/2 Tsp Tumeric

1 Tsp Cumin

2 Tsp Salt

- My FAV: Eden Foods Sea Salt -- 14 oz

2 Tomatoes, chopped

2 Tbsp Yogurt, plain

2 Tbsp Fresh Mint Leaves, chopped

1/2 Tsp Cardamom, ground

2 Pieces Cinnamon Stick

2-3 Lb Chicken Breast, skinless & chopped into chunks

1 Pinch Saffron

- My FAV: Spicely Organic Saffron *Can be hard to find in stores

5 Cardamom Pods

3 Whole Cloves

1/2 Tsp Ground Ginger

1 Lb Basmati Rice

4 Cups Chicken Stock

In a large pan, use 2 tbsp of the oil and fry the potatoes until they are slightly browned. Drain and remove the potatoes from the pan to set aside. Add remaining oil to the pan and brown the onion, garlic and ginger until the onion is soft. Add the chili, pepper, cumin, tumeric, salt (1 tsp) and tomatoes. Stir for 5 minutes. Add in the yogurt, mint, cardamon (ground) and cinnamon stick (1). Cover and cook over low heat until the tomatoes are cooked down slightly (5-10 minutes). If mixture becomes too dry add some water. 

Then add the chicken pieces and mix well. Cover and cook on low heat until chicken is tender (40-45 minutes). Meanwhile, wash the rice and drain for 30+ minutes. In a large bowl, mix the rice with saffron, cardamom pods, cloves, cinnamon stick (1), and ginger (ground). 

In a large pot, heat the chicken stock with the remaining salt (1 Tsp). When it is hot, pour in the rice mixture, as well as the potatoes and chicken mixture. Mix well. Bring to a boil, then cover and reduce to low heat for 20-25 minutes. Serve warm! Enjoy!

Raita

Serves: 5

1 Cup Yogurt, plain

1 Cup Cucumber, seeded and chopped small

1/2 Cup Fresh Cilantro, chopped

2 Tsp Green Onions, chopped

1/4 Tsp Coriander, ground

1/4 Tsp Cumin, ground

Mix all ingredients and refrigerate. Serve chilled. 

Gulab Jamun (Dessert)

Yields 16-20 

Dough Mixture:

1 Cup Dry Milk Powder

3 Tbsp All Purpose Flour

2 Tbsp Butter, melted

1/2 Tsp Baking Powder

1/2 Cup Warm Milk

1 Pinch Cardamom, ground

Optional: 

1 Tbsp Almonds, chopped

1 Tbsp Raisins, chopped

1 Tbsp Pistachio, chopped

Syrup:

1 1/4 Cup Sugar

1 Cup Water

1 Tsp Rose Water - food grade

- My FAV: Heritage Products Rosewater, Rose Petals, 8-Ounces (Pack of 3)
*I use this rose water for cooking and skin care - it is food grade

1 Pinch Cardamom, ground

Oil, for Frying

**A Note before starting: If you don't have ground cardamom (like me) you can ground it with a mortar and pestle:

Mix the dough ingredients together. First the dry ingredients and then add in the liquid (butter & milk). Mix well, cover, and let rest for 20 minutes. 

In a medium size pan, stir the sugar, water, rose water and cardamom together. Bring to a boil for 1 minute and then set aside. 

Once dough has rested. Knead and make into 16-20 small balls. Fill a large pot with oil for frying. Make sure there is AT LEAST 1 1/2 - 2 inches of oil in the pot. Heat the oil over medium heat for 5 minutes before cooking the balls. Only cook a few at a time. Place the balls in the oil and cook. Once they float to the top, cook for a few more minutes or until they are golden brown. Remove and place them on a paper towel on a plate to allow them to drain and cool slightly. 

Reheat the pan with the syrup over medium heat. Place the balls in the syrup and cook for 5 minutes. Make sure to rotate them. Then remove and drain. Serve warm or cool. Yummy!!

Singapore: Chicken & Rice w/ Chili Sauce, & Pulut Hitam (Black Rice Porridge Dessert)

Chicken & Rice w/ Chili Sauce

Serves: 4-5

Chicken & Rice:

1-2 lb Chicken
1 Tbsp Ginger, shredded
1 Tbsp Garlic, minced
3-4 Cloves
1 Tbsp Cinnamon
Salt, to taste
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Cups Rice (not shown in picture)
4 Cups Chicken Stock (not shown in picture)
Lettuce

Boil chicken in water and salt until fully cooked (20 to 30 minutes). Remove from water and shred the chicken with two forks.

Fry ginger and garlic with oil until it is golden. Cook rice on stovetop or in a rice cooker. Mix in the ginger, garlic, chicken stock, cinnamon and cloves. When finished remove cloves from rice. Serve with lettuce.

Chili Sauce:

1 Tbsp Fish Sauce
- TRY: Thai Kitchen Fish Sauce -- 7 fl oz
1 Tbsp Sugar (not shown in picture)
1-2 Red Chilis, minced (I couldn't find red so I used yellow)
1 Tsp Ginger, minced
1 Lime, juice
1 Tbsp Garlic, minced
1/2 Tsp Vinegar (not shown in picture)

Put all ingredients in a blender and blend roughly.

Garnish:

1 Tbsp Coriander
2 Tomatoes, chopped
1 Cucumber, peeled & sliced
2 Tbsp Sesame Seeds
2 Tbsp Sesame Oil (can use more for taste)
- My FAV: Eden Foods Selected Toasted Sesame Oil -- 5 fl oz
2 Tbsp Soy Sauce (can use more for taste)
- My FAV: Eden Foods Organic Tamari Soy Sauce -- 10 fl oz
1 Pineapple, chopped

Prepare all ingredients as listed. Serve with chicken & Rice. Top the chicken and rice with sesame seeds, sesame oil, soy sauce, and coriander.

Pulut Hitam (Black Rice Porridge)

Serves: 4-5

2 Cups Black Rice
- TRY: Lotus Foods Organic Forbidden Rice, 15-Ounce (Pack of 6)
4 Cups Water
2 Cups Thick Coconut Milk (I used the can version)
Salt, to taste
- My FAV: Eden Foods Sea Salt -- 14 oz
2 Tbsp Sugar

Cook rice in the water on the stove top or in a rice cooker. Once finished stir in coconut milk, sugar and salt. Serve warm. So Yummy!

Croatia: Cevapcici (Beef & Lamb), Rizi-Bizi Rice & Peas, Bacon Corn Bread, & Croatian Donuts

This past week I made a meal from Croatia. It was delicious. My favorites were the doughnuts and Cevapcici. I made most of the traditional donuts with apricot filling and then the rest I filled them with Nutella... I couldn't help myself! It was yummy! Enjoy!

Cevapcici (Beef & Lamb Sausage)

Serves: 4-5

1 lb Beef, ground
1 lb Lamb, ground
2 Garlic Cloves
1 Onion, chopped (I had to leave this out)
1 Tsp Salt
-My FAV: Eden Foods Sea Salt -- 14 oz
1 Tbsp Cayenne Pepper
1 Tbsp Paprika
2 Tsp Baking Powder
1 Egg White
Oil for frying

Mix all of the ingredients well - use your hands! Then take the mixture and make them into about 5-8 sausages. Wrap each in plastic wrap and put in the refrigerator for at least an hour to help it stick together.

Once an hour has passed, fry each sausage in a pan with some oil until it is done cooking.

Rizi-Bizi (Rice & Peas)

Serves: 6

2 1/2 Cups Arborio Rice
- TRY: Dal Raccolto Organic Arborio Rice 64oz
1 1/2 Cups Peas, cooked
1/2 Cup Butter
1/4 Cup Onion, chopped
1/2 Cup Fresh Parsley (or dried - about 3 Tbsp)
1/2 Tsp Pepper
Salt to taste
- My FAV: Eden Foods Sea Salt -- 14 oz

Saute the onions in half of the butter. Add the peas and parsley. Once the peas are cooked, set aside.

Cook the rice in 5 cups of water and rest of the butter for about 20 minutes or until done. Once done combine with the onion and pea mixture. Add salt and pepper. Serve with the Cevapcici.

Bacon Cornbread

Yields: 12-15

1 Tsp Sugar
1 Cup Warm Water
1 1/2 Packets of Dry Yeast
1 Cup Cornmeal
- TRY: Bob's Red Mill, Cornmeal, Medium Grind, 48 oz (1.35 kg)
2 Cup All-Purpose Flour
4 Eggs
3 Tbsp Cooking Oil
1 Cup Sour Milk (make your own by adding 1 tsp vinegar to milk)
1 Tbsp Salt
- My FAV: Eden Foods Sea Salt -- 14 oz
1 Cup Cooked Bacon, crumbled

Preheat the oven to 375°F. In a bowl mix the sugar with the warm water. Once mixed, add in the yeast and let it rise for about 20-30 minutes. In a larger bowl mix the cornmeal, flour, eggs, oil, milk and salt. Mix well and then add the yeast mixture. Cover and let it rise for a hour or more. Once it has risen add in the bacon.

Grease and flour a baking dish (9" x 11"). Put the dough mixture into the baking dish and bake for approximately 1 hour.  Allow to cool before serving.

Complete Meal:

Croatian Doughnuts 

yields about 15 donuts

Yeast Mixture:
1 1/4 Cup Milk
1 Tsp Flour
1 Tsp Sugar
1 1/2 Packages Dry Yeast

Dough Mixture:
4 Cups All-Purpose Flour
2 Tbsp Sugar
1 Lemon, zest
Salt to taste
- My FAV:Eden Foods Sea Salt -- 14 oz
1 Egg
1 Egg Yolk
1 Tbsp Butter, melted
2 Tbsp Oil

Topping/Filling/Cooking Ingredients:
Apricot Jam
- TRY: Crofters Organic Just Fruit Spread Apricot -- 10 oz
Powdered Sugar
1 1/2 Liter of Oil, for frying - enough oil so that donuts are floating while cooking in pot

Warm the milk - make sure it is not hot. Add 1 tsp flour and 1 tsp sugar, and then the yeast. Stir it lightly and then set aside.

Mix the flour, sugar, lemon zest, and salt together. Then mix in the egg, egg yolk, and yeast mixture. Mix well. Then add in the oil and melted butter. Knead into a dough. Once done, leave the dough in the bowl until it doubles in size (1 hour or more).

Once the dough is done rising. Sprinkle some flour onto a clean surface and spread out the dough, rolling it down until it is about 3/4 of an inch thick. Use a cup or a round cookie cutter to cut the dough into circular shapes. Leave out the cut dough to rise for another 15-20 minutes on each side.

Pour the oil (for frying) into a large pot - about 3-4 inches of oil. Bring to a soft boil. CAREFULLY place the doughnuts into the pot to cook. I placed about 3 in at a time - make sure they do not touch. They will take a few minutes to cook on each side. Make sure to watch them so they do not over cook. They will be a light brown/golden when they are done cooking. Once done, use a tong to take them out and set aside on a plate.

To fill them, get a piping bag and fill them with the jam. In the center of the doughnut, pierce it with the piping bag and fill it with the jam. Then sprinkle the top of the doughnut with the powdered sugar. It is ready to serve!