Friday, September 23, 2011

Pierogi Casserole

Pierogi's are polish dumplings usually filled with potato or other meats. I have some friends who were going through a hard time this week and happen to love Polish food. I wanted to make them some comfort food to help them feel better. I made this Pierogi casserole and BBQed glazed kielbasa (I'll share that recipe next).It's pretty economical but not low in fat, comfort food isn't supposed to be. It can't sufficiently warm your soul if it's not ladden with fat, right?!

1 cup mashed potatoes (instant or leftovers is fine)
1 lb shredded cheddar cheese
3/4 cup butter
2 -3 medium onions, diced
9 -12 lasagna noodles


1.) Cook noodles as directed on package to al dente.

2.) Saute onions in 1 stick of butter (may use more if desired).

3.) Butter 13x9 inch pan with remaining 1/2 stick butter.

4.) Mix sauteed onions with mashed potatoes.

5.) Layer noodles, then potatoes, then cheese, and repeat, ending with cheese.

6.) Cover with foil and bake in a 350° oven for 25-30 minutes or until cheese is melted.

(top with sour cream and garnish with chives/green onion)

I found this recipe here:

Thursday, September 15, 2011

Tropical Butternut Squash Salad

I found this recipe when I was searching for a BBQ summer side dish at Cara's Cravings.It's refreshing and super healthy because there is no mayo involved, just fresh ingredients.Even though fall is approaching butternut squash seems fallish to me and might go perfectly with your Thanksging dinner.

3lbs peeled, diced butternut squash
1 large red pepper, seeded and chopped
1/2 cup sliced scallions (white and light green parts)
20oz can pineapple tidbits, drained, juice reserved
1/2 cup shredded, unsweetened flaked coconut

4oz nonfat plain Greek yogurt ( I used twice this amount)
4 tablespoons reserved pineapple juice
juice from 1 lime
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
fresh ground pepper, to taste
1/3 cup chopped cilantro

Preheat oven to 375ºF. Spray a rimmed baking sheet with cooking spray and arrange the squash in an even layer. Spray the squash with more cooking spray. Roast for 40-50 minutes, turning occasionally with a spatula, until the squash is fork-tender and caramelized in spots. Remove from oven and allow to cool completely.

Meanwhile, place the coconut in a dry skillet over medium-low heat, and cook for about 5 minute, stirring often, until lightly browned and fragrant. Immediately remove from heat and allow to cool.

Transfer the squash to a large bowl and add the pepper, scallions, pineapple tidbits, and toasted coconut.

In a smaller bowl, whisk together the yogurt, pineapple juice, lime juice, chili powder, cumin, salt and pepper. Pour over the squash mixture in the large bowl and gently stir until thoroughly combined. Fold in the cilantro, and chill until ready to serve.