Curry Coconut Braised Collard Greens with Potatoes and Chick Peas

 

Ingredients:

• 3 tablespoons extra virgin olive oil
• 2 large russet potatoes, skin peeled and cut into 2-inch cubes
• 1 (15.5 ounce) canned garbanzo beans, rinsed
• 4 garlic cloves, finely minced
• 1 small white onion, chopped
• 1/2 pound Collard Greens, roughly chopped
• 2 (14 ounce) cans of full-fat coconut milk
• 3 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• fresh cracked black pepper
• *Optional for serving: 2 cups cooked white rice

Preparation:

1. In a large dutch oven or pot, heat olive oil over medium-low heat; add onion and garlic and sauté until onions become translucent and garlic is fragrant about 2-3 minutes. 
2. Add in curry, cumin, and black pepper seasonings and stir to combine. Toss in potatoes and let cook for 3 minutes.
3. Then add in garbanzo beans/chickpeas, coconut milk, and salt. Mix to combine all ingredients together and let cook for 20 minutes or until potatoes are tender and cooked through.
4. Lastly, add in collard greens, stir and let simmer until all greens wilt down about 5-10 minutes.
5. Let cool for a few minutes and serve alongside white rice or your choice of side, if desired. Enjoy!

https://www.butterbeready.com

Homemade Potato Pierogi

 

Ingredients:

Dough:

• 2 cups (240g) flour
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup (113g) sour cream
• 4 tablespoons (57g) butter, room temperature

Filling:

• 1 cup (227g) mashed potatoes, warm
• 1 cup (113g) sharp cheddar cheese, shredded

To finish:

• 4 tablespoons (57g) butter, cold
• 2 large (156g) shallots, diced; or one medium (156g) onion, sliced

Preparation:

1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.
2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.
3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.
4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes or up to 48 hours.
5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.
6. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.
7. Place 1 1/2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.
8. At this point, the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float, they're done. The time will vary depending on if they're fresh or frozen.
9. Sauté the shallots or onion in the butter in a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

https://www.kingarthurbaking.com 

Cucumber Salad

 

Ingredients:

• 2 large cucumbers
• 1 red onion sliced
• 1/3 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper

Preparation:

1. Slice each cucumber into 1/4 inch slices and add to a large bowl.
2. Add in the sliced red onion (sliced into half moons and toss to combine.
3. In a mason jar or small bowl whisk together the apple cider vinegar, water, sugar, salt, and pepper.
4. Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
5. Keep in the fridge until ready to serve.

https://www.thecookierookie.com