February, 2019

Feb 18, 2019

Homemade Pierogi

Homemade Pierogi

Quick & easy pierogi? There is no such thing. But if ever a  recipe was worth the time, it’s homemade pierogi. I only make potato & cheese pierogi because that’s what I grew up on. My dad taught me how to make them and I’m so glad I shared the recipe because I wasn’t sure if anyone would want to put in the effort. It turns out a lot of people do. There are hundreds of comments and over a million people have watched the video.

There are two things to make: the dough and the filling. The mashed potato filling is easy to make but the dough takes more time and it’s important that the filling stays inside the dough when they are boiled. Before boiling, the pierogi must be kept apart on a floured towel because if they touch each other they will likely stick and create an opening in the dough. That would result in them breaking apart when they’re boiled. I line a baking sheet with a dish towel and sprinkle it with flour and place them on the towel, not touching.

How To Make PierogiI boil mine in a medium saucepan so I only boil 4 or 5 at a time, making sure at first that they don’t touch each other in the water. Pierogi take about 3-4 minutes to cook and when they’re done I remove them to an oiled baking sheet and put the next few in the boiling water. (By the way, “pierogi” is plural – one is called a “pierog” but people often use “pierogies” as the plural).

Best Polish PierogiOnce they’re cooked I still keep them mostly separated. There are two ways to enjoy these Polish treasures. One is to eat them right after boiling when they are soft and tender, served with sour cream and bacon bits. I rarely eat bacon but that rule goes out the window when I make homemade pierogi.

The other way is to pan fry them in a little oil or butter until they’re lightly browned and serve them with (big surprise…) sour cream and bacon bits. They are also often served with fried onions. Well I have to go now. We have leftovers. Click here for the recipe. – Jenny Jones

Feb 10, 2019

No Knead Multigrain Bread

Easy Mulitigrain No Knead BreadIt must be Sunday because I’m making my favorite no knead bread, the one I love having for breakfast. This easy mulitgrain loaf has two kinds of fiber, one from the oats and the other from whole wheat flour. Oats have soluble fiber and whole wheat has insoluble fiber, the perfect combination of whole grains. No knead loaves made with whole grains don’t form the lovely cracks we see in the white versions but they still form a beautifully crunchy crust.

This recipe uses the overnight method with cold water so I put it together last night before bed and baked it this morning. I’ll be saving a couple of slices and freezing the remaining slices that will last me all week, and then next Sunday….. well…. I’ll make it again. Click here for the recipe. – Jenny Jones

Feb 4, 2019

Chicken Veggie Kabobs

Chicken Veggie Skewers OvenFood on a stick is really fun! And easy. And healthy. Mine is made with lean chicken breast, two kinds of peppers, zucchini, and onion, all baked in the oven and it’s delicious. Marinating the chicken is important but my marinade is simple, with just a few ingredients. And I only marinate it while I prep everything else. Then I toss in the veggies just to quickly coat them with the marinade. Soft vegetables like peppers and zucchini are perfect for this quick bake. I tried other vegetables like thinly sliced carrots and halved Brussels sprouts but neither one cooked enough so I suggest sticking with this combo.

I use metal skewers because it’s less work. With wooden ones, they need to be soaked in water before using to keep the wood from burning. Some recipes say to soak for at least 30 minutes while others say overnight but I have never used wood so can’t say for sure. A few things to note:

  • It’s two skewers per person so try to make them the same so everyone gets served equally.
  • I put the chicken & veggies on a plate only for easier handling & separating as you thread the skewers.
  • Don’t crowd the pieces – it helps them cook faster.
  • Use oven mits because the metal skewers get hot.

My marinade is simple but you can spice yours up any way you like. I always serve this with basmati rice. Click here for the recipe. – Jenny Jones

Feb 1, 2019

Sharing Your Photos (February)

My thanks to everyone for sharing photos of my recipes, especially when you say where are from. Please send your photo to: YourPhotos@JennyCanCook.com

BUNNY (from Chicago) MADE MY PACZKI

“Hi Jenny, The weather here was awful, but we didn’t care.  Our house was filled with the most wonderful bakery smell thanks to your recipe for delicious baked Paczki.  We didn’t make the custard, choosing to fill our doughnuts with red raspberry preserves.  However, they were SO GOOD!  We will reserve the custard for another day.  Meanwhile, thanks for transforming a cold, dark and blustery day into something special.  What a great family project.”

~ Thank you for your photo. It’s good to hear that this brightened your day. ~ jenny

STEPHEN (from Vancouver, BC Canada) MADE MY MULTIGRAIN NO KNEAD BREAD

“Using the Faster No Knead Bread recipe.”

~ I’m so glad someone else is enjoying my favorite loaf.  Thank you. ~ jenny

BETH MADE MY NO KNEAD BREAD

“This is a photo of the latest quick Dutch oven bread, topped with dried garlic, onion and poppy seeds.”

~ Thank you for your photo. The addition of your toppings looks really good. ~ jenny

D.K. MADE MY SIMPLE WHOLE WHEAT BREAD

“This bread is so easy. I do like to brush some beaten egg and sprinkle with sesame seeds or oats.”

~ I love the oat topping. Thank you for sharing. ~ jenny

VERA MADE MY QUICK & EASY CHOCOLATE CAKE

“Homemade Chocolate Cake late night snack. Thank you Jenny 🙏 God bless you 😇”

~ Thanks for sharing your photo. I just made one myself. ~ jenny