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Pierogi and….who really cares what it is with…PIEROGI!

As I have mentioned in a number of posts, my spouse has decided to go low carb for Lent. While I have occasionally served a side item (rice), I have really tried to make our main dishes low carb. The other day my wife told me she would not be home for dinnerĀ and it was going to be me and my two boys, so I jumped at the chance to carbo load!

I had been drooling for pierogi for weeks, so that is right where I went.

A meal fit for a carb loving spouse!

Ingredients are pierogi, turkey sausage, onions, peppers, granulated garlic, crushed red pepper, parsley, olive oil and liquid smoke.

Slice up the sausage and fry it up in a little olive oil. If the sausage is already cooked, just try to get a nice sear on it. For uncooked sausage, ensure it is cooked all the way through.

Remove and keep warm.

Cut up the peppers and onions into 1/2″ to 1″ pieces. Saute them up in a little oil until the onions get soft. Remove and keep warm.

Boil the pierogi according to directions (5-7 minutes if frozen, 3 if fresh). Drain the water and saute the pierogi in some oil. Once the pierogi get a little brown, add about 1/2 tsp of granulated garlic and 1/2 tsp of crushed red pepper. Add the sausage, onions and peppers back in. Add several dashes of liquid smoke and toss the contents of the pan. Sprinkle with a little parsley and serve.

A satisfying meal!

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Tags: , , , , , , , , , , , , , ,

Categories: Fried, kosher, Main Dish, Pasta, Recipes, Turkey, Vegetable

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

70 Comments on “Pierogi and….who really cares what it is with…PIEROGI!”

  1. March 31, 2012 at 11:08 am #

    It is a challenge to go low carb or gluten free. I may change my mind on being gluten free after drooling over your pictures! Looks great.

    • March 31, 2012 at 11:18 am #

      Unless you have adverse reaction to gluten, there is really no heath benefits to going gluten free. The jury is still out if there is a gluten sensitive if you don’t actually have Celiac Disease. We have to try to bring gluten free stuff to potlucks and stuff because I know a few ladies with Celiac. One of whom had several surgeries over half her life before she was diagnosed with Celiac.

      • March 31, 2012 at 5:40 pm #

        I don’t have Celiac disease, however I have had extreme trouble with heartburn since I went through chemotherapy about five years ago. I was getting pretty desperate and have tried many approaches to dealing with it and don’t want to be on meds if I don’t have to be. I decided to give gluten free a go and I have not had severe heartburn since!!!!! I am not supper picky, but I won’t go out and eat a loaf of bread:) I hope your friend does nor have to go through more surgery. Take care.

  2. March 31, 2012 at 11:12 am #

    Pierogi? I had to quickly google this lovely word …

    What can I say … how cruel, how mean to tempt a diabetic with such a yummy feast.

    I’m sitting here struggling … dare I put cream in the creamed potatoes, to serve with my lamb shank casserole?

    And you introduce me to … Pierogi!

  3. March 31, 2012 at 11:12 am #

    I love Pierogi. I hate American Cheese. There is only one store that carries Pierogi made without American Cheese. They have the Spinach Feta and the Potato Cheddar. They only started carrying those two a few months back. So I had to go a good 12 years without eating them. I suppose I really should have just learned how to make the from scratch.

    I don’t drain them and then fry them. I do the pan frying like in oriental cooking where you add the oil to the water and when the water boils off it automatically starts to fry. I usually make them with center cut pork chops.

    • June 6, 2012 at 12:13 am #

      Yummmmm! I sooooo feel you. I get pretty “creative” with what I will stuff in there, because it is always good, but yours is so restaurant style. I love it!

  4. March 31, 2012 at 11:31 am #

    Carbs that look like this are fabulous.

  5. Chef Heidi
    March 31, 2012 at 11:31 am #

    I’m so glad I’m following your posts! You’re speaking right to my heart! First the cedar plank salmon….I’m a West Coast British Columbia girl, home of the best salmon in the world! And I’m half Ukranian…who doesn’t love a good pierogi! Ironically, I treated myself to a carbo load lunch of fried pierogi’s just yesterday…wish I would have thought to throw in the peppers and sausage! Brilliant!

  6. March 31, 2012 at 11:38 am #

    Mmmmm, pierogi!

  7. March 31, 2012 at 11:48 am #

    Beautiful plate!

  8. March 31, 2012 at 12:02 pm #

    It’s art. It’s poetry. It’s a symphony. It’s all of these and more… pierogi.

  9. Ms. Fastspeed
    March 31, 2012 at 12:05 pm #

    I’m drooling for pierogi too! I’ve only ever had it made by a Polish friend’s mum, my friend brought back a ton of it went she last went home to visit. I don’t see her any more so my pierogi source has dried up. Think I’m going to have to make it myself!

  10. March 31, 2012 at 12:27 pm #

    Wow ! That looks delicious. Sometimes I miss the aromas of cooked foods, specially in the winter. Bon Appetite !

  11. March 31, 2012 at 12:31 pm #

    Yummy! I am salivating at the thought of your dish. Enjoying the recipes.

  12. March 31, 2012 at 12:37 pm #

    I absolutely love Pierogi! Great recipe!

  13. March 31, 2012 at 1:00 pm #

    Fantastic! Absolutely fantastic. A rich combination of great flavors served up in a colorful presentation. Now, how about a recipe for pierogis themselves?

  14. Eggkins
    March 31, 2012 at 1:16 pm #

    OMG! Delicious looking and I bet amazing tasting!

  15. March 31, 2012 at 2:56 pm #

    Boston of my home, colorful parades.
    Thank you for the imagery, yummy!

  16. Suzy
    March 31, 2012 at 2:58 pm #

    Pierogi was one of my favourite foods in Warsaw. Your version looks fantastic, I have cravings now!

  17. theinvisiblepanda
    March 31, 2012 at 3:23 pm #

    wonders of pierogi! perfect low carb meal.

  18. theinvisiblepanda
    March 31, 2012 at 3:24 pm #

    i mean no low carb meal. :p

  19. March 31, 2012 at 3:25 pm #

    The pierogi looks delicious. Whenever I am in Cleveland visiting my boyfriend’s family, I always go to Great Lakes Brewing Company, as they have an amazing pierogi dish. I will have to try to do this at home soon.

  20. March 31, 2012 at 3:32 pm #

    I’ve never had pierogi before, but it appears to be a bit like ravioli or a non-fried empanada. Would you compare it to one of these, or something else…? (In any case, it looks and sounds delicious!) Will have to try this soon!

    • March 31, 2012 at 7:20 pm #

      Pierogi are very much like a ravioli. Typically filled with potato and cheese, they can often be found with onion or sauerkraut. In fact, I’ve made a buffalo chicken pierogi in the past.

  21. Silving
    March 31, 2012 at 4:40 pm #

    Yummi! And nice look of the site :)

  22. March 31, 2012 at 5:55 pm #

    You inspired me to go out and buy pierogies to have with dinner tomorrow night. Great post!

  23. March 31, 2012 at 6:21 pm #

    If, in the future, my boyfriend decides to marry me; I guess I he’d be the one doing what your wife does. He’s so conscious with food, though he’s a really a good cook. There are times that I crave for something that’s reach in carb and all and he just won’t allow it. Hahahaha! I’m on my way to sharing this link to him. Maybe we could give this recipe a try.

    Thank you for sharing! Have a blessed Lenten Season ahead!

  24. Chef Julio
    March 31, 2012 at 7:38 pm #

    ranting chef, I have some Amchur Powder laying around, and i was wondering if you knew of any recipes that include this. I need something new and fresh to show at my resturant grand opening.

    • March 31, 2012 at 7:43 pm #

      I have to say I have not cooked with it, but it is my understanding that it can be used in a similar way as lemon or lime juice where acidity is needed. I am wondering if the chili lime chicken I just posted this week would be a use. I have only dabbled in Indian cooking where it seems more common. Good luck with your opening. Where is the restaurant and what is its name?

  25. jenkakio
    March 31, 2012 at 7:49 pm #

    I LOVE pierogi, but I never thought about mixing it with sausage and veggies! You are a genius!

  26. March 31, 2012 at 8:06 pm #

    Pierogi…another one of the “exotic foods” that we in Australia are unable to get. Thank goodness for the internet and pierogi recipes. Nothing like being rural AND regionally challenged to improve your cooking ability.

  27. March 31, 2012 at 8:07 pm #

    What a good idea. Pierogi can be really bland, but this way they’d have so much flavor. Thanks, from a fellow carb-lover.

    • April 1, 2012 at 11:38 am #

      Wow. I don’t think I’ve ever had a bland Pierogi. This could be because I have two bursting at the seems spice cabinets. Well, one is really a shelf.

  28. March 31, 2012 at 8:09 pm #

    Gotta love pierogies!!!!

  29. March 31, 2012 at 9:01 pm #

    Ah, Pierogi. My family is Polish, and my grandma recently shared her recipe with me. You made an excellent choice for savoring the carbs!

  30. March 31, 2012 at 9:32 pm #

    The pierogi may be the sole reason I could never entertain a carb-free diet! Yum. I am drooling over your photos.

  31. March 31, 2012 at 9:59 pm #

    Liquid smoke! What a revelation :)

  32. March 31, 2012 at 10:36 pm #

    Are you saying you dont make your own pierogi? In Russia piroshki are filled with meat. Fewer carbs….

  33. March 31, 2012 at 11:35 pm #

    my mother used to make them filled with ricotta cheese, then serve them fried in butter…. one of my favorite taste sensations.

  34. April 1, 2012 at 1:47 am #

    Looks tasty. I just made a similar dish last week with pierogi and apple chicken sausage. I didn’t get a chance to blog about it, but there’s nothing like sausage and pierogi together.

  35. pdhagar
    April 1, 2012 at 1:54 am #

    Sometimes it take some outside influence to help you try new things. You have done this for me, so I have nominated you for the Sunshine Blogger Award! Please go to http://ldsconvertblog.com/2012/04/01/sunshine-award-thanks-for-noticing-me/ to check out why I think you are amazing and what you need to do if you accept it. Keep on keeping on. LdsConvertBlog

  36. April 1, 2012 at 8:51 am #

    i now have a hankering for pierogis. your recipe sounds de-lish!

  37. April 1, 2012 at 8:57 am #

    yum yum, i would sure gain weight with this

  38. April 1, 2012 at 9:19 am #

    This looks delicious!! I’ve never had pierogis.. I do now though :)

  39. April 1, 2012 at 9:30 am #

    WOW! That looks great! Thanks for stopping y my blog. I just came over to see what you were up to. Now I am drooling.

  40. April 1, 2012 at 9:43 am #

    I’m just wondering what your pierogis were filled with…I’m a cheese-and-herbs gal myself, but what do you think goes best with those peppers?

    Looks awesome!

    • April 1, 2012 at 9:50 am #

      The ones in the recipe were potato and cheese, but there are so many options. As there are onions in the recipe, onions inside may be too much, but cheese and herbs would work great. Probably nothing too light as the liquid smoke and other flavors are rather bold and light flavors would be lost.

  41. April 1, 2012 at 10:44 am #

    MmMm…looks delish!

    Thanks for the “like” =)

  42. Becky J.
    April 1, 2012 at 10:47 am #

    Thanks for the like! I’ll be trying some of your recipes :D

  43. April 1, 2012 at 11:37 am #

    I love pierogis! My daughter and I made them one Christmas. We had so many, we froze them and had them at Easter, too! Awesome recipe. Keep them coming. ;)

  44. April 1, 2012 at 11:42 am #

    I have to admit that last night I ended up having Pierogies for dinner. I had half a mini-watermelon, a large plate of raw veggies (Carrots, Broc, Cauli, and Celery) and lovely potato and cheddar pierogies with a dusting of Cayenne.

  45. April 1, 2012 at 11:44 am #

    These sound great! Have you ever made a pierogi casserole? I used a recipe for one from Cooking Light magazine as a source for making my own. You can see the recipe at http://kitchencauldron.wordpress.com/tag/polish-food/ – it was a Christmas Eve buffet with both the pierogi and stuffed cabbage – and a few other yummies.

  46. April 1, 2012 at 5:58 pm #

    I just tried meat pierogis in Krakow – and didn’t like them! I was so hoping to – I like Chinese dumplings very much – but I think the spices didn’t agree with me.

  47. April 1, 2012 at 9:02 pm #

    This looks absolutely delish! Will be saving for later!

  48. April 1, 2012 at 10:43 pm #

    I love pierogi! My husband had never heard of them. I had to get out some butter, saute some onions, and make a batch of lovely crisp-browned potato pierogi with sauteed onions in butter right away. Yum!

  49. April 2, 2012 at 4:26 am #

    I have never made pierogi at home and I really don’t know why, because this is lovely!

  50. April 2, 2012 at 10:31 pm #

    This reminds me of home– Minnesota: Land of many pierogi eaters.

  51. April 3, 2012 at 7:36 am #

    There is a pierogi food cart in my home town. It is sorely missed.

    Thanks for stopping by my blog.

  52. Nuria
    April 3, 2012 at 12:03 pm #

    Hi there,

    This dish looks delicious, filling and so scrumptuous. I recently developed a love for the pierogi at Costco of all places. I eat it fried in a little bit of butter with sour cream. I like your blog. Looks like you make some down-to-earth home-cooked meals, which I can appreciate. And thanks for checking out my recipes, too on Law & Butter. -Nuria

  53. April 3, 2012 at 1:02 pm #

    I really like Pierogis! This looks great. I normally just cook mine up and top them with salsa and sour cream (I like the potato and onion filled ones). This gives me an idea on how to branch out with them ;)

  54. April 3, 2012 at 2:51 pm #

    This is just a quick note to let you know that my husband and I tried this recipe for dinner yesterday, and it was delicious! Thank you.

  55. April 4, 2012 at 11:17 am #

    I started my high protein diet in Janruary. It was atkinsesque but without any silly mathematics and such, just the notion “eat meats, veggies, creams, sauces, and some cheese” and “don’t eat sugars, breads, fruit and fruitjuices etc” Lost a great deal of weight before lent. Lent threw me a curveball since I’m not eating meat on Friday and so I wound up on those days not living on just veggies but adding a bunch of carbs back in on Fridays.

    What sort of dishes were you eating on Fridays ? Were you going the route of adding beans and things like to the high proten diet or did your wife just eat veggies.

    • April 4, 2012 at 11:23 am #

      We typically had seafood options on Fridays. Shrimp (the post will go up Friday), Beer batter fish tacos (some carbs), cedar planked salmon.

      Not much in the way of beans, but I made breakfast burritos (on low carb tortillas) with eggs, black beans, peppers, onions and cheese.

  56. April 8, 2012 at 12:16 am #

    When I was little my mom would always make us varenyky, the funny thing is that my mom is Japanese and my dad is Ukrainian so he must have taught her. This really brings me back, great recipes!

  57. April 8, 2012 at 7:42 pm #

    Love Pierogi, this post makes me miss dry land and all of the good food thereon.

    • April 8, 2012 at 7:45 pm #

      You mentioned you are on the water. What kind of ship/boat and where in the world are you?

      • April 8, 2012 at 7:55 pm #

        I work on a research vessel in the Gulf of Mexico. I spend a month at a time at sea, watching for whales – it’s an interesting gig. The food sucks. Food blogs are one of my vices while I’m out here – it can be torture though.

  58. October 14, 2012 at 10:34 am #

    As a Polish girl, I love seeing our Eastern European cuisine promoted around the world! A yummy recipe I will be sure to try out – thanks for the idea!

Trackbacks/Pingbacks

  1. My ingredient fixation « Rantings of an Amateur Chef - April 17, 2012

    [...] here contain them both: Lunch Burritos, Breakfast Burritos, Vegetable Frittata, Bourbon Chicken, Sausage Peppers and Pierogi, and this one, Braised Pork Chops. Generally it is the same routine to dice the pepper and onion, [...]

  2. Foodie Terms | Rantings of an Amateur Chef - September 6, 2014

    […] pierogi – Living in Cleveland, this dumpling is ever-present. […]

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