Pierogi Lasagna

Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.

Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.

First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.

For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.

The potatoes are topped with a layer off noodles.

The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.

The cottage cheese is topped with another layer of noodles.

I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.

Then we add the final layer of noodles. And cover with cheese of choice.

Bake at 375 for about 45 minutes

Let it rest and eat it!

Cobia and Corn Rice

So Bon Appetit graces me daily with piles of new recipes…piles. Today a recipe caught my eye—well two. One for a Greek spinach rice and the other was a slightly Japanese style corn rice. I’m hitting both!

I thought about his since like 2 pm when I got the email and knew that salmon was the best choice to make this happen….alas. The freezers gave me Cobia. i didn’t find fresh corn but I had canned white corn.

I failed at chronicling every detail but I do have some pics.

For the corn…

  • 1 cup rice
  • 1 can white corn
  • 2 cups water less the corn liquid and 1 Tbl soy sauce/tamari…combined should be 2 cups
  • I garnished with some fresh cilantro and fresh rosemary because that’s what I had…

I did it in the Instant Pot on the rice setting.

For the Cobia….

Cobia got a quick marinade in some lemon olive oil, tamari, garlic and onion powder. Then pan sautéed.

I served it up with some homemade kimchis

Nabak Kimchi

I haven’t made Nabak Kimchi aka Water Kimchi in like a decade…it’s more liquidy, less funky than your typical Napa kimchi you see around.

I started chopping the vegetables—I used daikon for the radish, carrot, green onion, napa cabbage, 1/2 an Asian pear, and garlic.

The daikon and Napa have been rubbed with salt

Added the other veggies to sit with the salt

Meanwhile I steep some gochugaru in a strainer in 10 cups of water and some salt.

Once wilted the veggies go into the jar. To be joined by the gochugaru “tea”

Where it sat for 4 nights and 3 days on the counter. To relocate to the fridge and get sampled.

I ended up using the following:

  • The inner yellowish leaves from one medium head of Napa cabbage
  • About a four-five inch slice of daikon cut into squares
  • 2 Tbl gochugaru
  • 1/2 Korean pear
  • 1 medium to large carrot
  • About an inch slice of ginger
  • 3-4 green onions
  • Garlic to taste 4-6 cloves
  • About 8 cups of water
  • 2Tbl salt to run the veggies and 2 Tbl for the water/gochugaru mixture

This experiment was inspired by this water kimchi recipe

This is definitely a repeat. It’s been years since I made this from scratch and I really enjoy it’s lightness.

The Lazy Gastronome

Lemon liqueur

I have a pile of lemons at our new home…I had planned to make limoncello as I did with grapefruit at our old house. But I wasn’t feeling it. I hinted around online and made a conglomerate recipe…

I actually used 6 lemons….all of them as this will be strained later.

I chopped them small/medium ish

I added 1 cup of sugar to the lemons

Then I poured in 1/2 the vodka and shook to dissolve. Then the rest of the vodka. This jar held 1/2 the bottle with the lemon bulk in it.

Soundly shaken again abs detached in a dark cabinet.

I feel like this will be far more lemony than limoncello! I’ll get back to you in 4-6 weeks

And on day 81 it’s a lighter fare—was going to be salad night;-)

So this is the most en place my mise has ever been

Making some tofu/garbanzo lettuce wraps/tacos and a Mediterranean themed salad.

You will see that i am using premarinated moroccan seasoned tofu–the flavor is gentle and mixes well with the penzeys turkish seasoning….trust me, the result tasted mediterranean even if the labels dont fit;-).

The salad is lemon juice and olive oil mixed with tomato, artichoke hearts, cucumber, young bell pepper, red onion with the penzeys air dried shallots , lemon pepper, garlic and some paprika.

Gluten free thanksgiving

So many things on the table or used to make this meal came from so many people–gifts, items i received after their death, etc…so even if you don’t see yourself there consider that so many gifts and memories went into the prep as well.

Once again, i smoked a turkey.

I didnt follow my own recipe so it wasnt as perfect as usual (and grilled turkey people is great!)

Heres a peek at her prep:

Mashed potatoes, yams and pumpkin:

Gluten free stuffing:

Gluten free green beans with a nod to walmart for gluten free cream of mushroom and sprouts for gluten free fried onions.

Deviled eggs:

Pickled peppers with goat cheese, cucumber and mint:

A thanksgiving cocktail with sparkling apple, cranberry, sage, lemon and mionetto rose in our waterford flutes:

In the background of the table pic, you will see Jim’s watergate salad of pistachio, pineapple, nuts, etc.

And our pies:

Scratch pumpkin and a pecan with gluten free crust.

Lost of leftovers….just the two of us.

Kimchi saurkraut

So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it.  My reference is saurkraut wih potatoes and sausage.

So thats what i did.  White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.