Cooking from Scratch
Yesterday, we covered how to make basic pierogi dough, but we never really discussed how to make a filling that goes inside the pierogi. But, as it turns out, this filling is very tasty on its own; you could use it as a nice side dish for a holiday meal. It’s that good.
Continue reading “Potatoes, Cheese, and Pea Pierogi Filling”
While we call this Swiss Chard Lasagna, it is really more of a Greens Lasagna, or, for those who are a bit less adventurous when it comes to eating different types of greens, it might be called Spinach Lasagna. They are all the same, except for the type of greens used, so consider this a core recipe that should become part of your go-to repertoire.
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Tax Day. For tax day, you are going to need something simple make up, yet something that looks and tastes like it’s from a high-end restaurant. We have the answer. How about individual savory tartlets that take a total of 15 minutes of work? Yep, 15 minutes of your time. Of course they do have to bake, but, while they’re in the oven, you can find that last tax deduction, or, if you’ve already filed, celebrate with an adult beverage of your choice.
Continue reading “Mushroom Pea Tartlets”
For our “fancy meal” this week, we went with
Continue reading “Goat Cheese Tartlets”
Ricotta cheese is one of the easiest cheeses to make; we’ve only had it fail once — for this post of all things. But we persevered and made our own 100% scratched ricotta that will go into our mushroom ravioli. Even though ours failed the first time, we’ll provide that as our recipe and we’ll tell you what we did for the second.
Continue reading “Ricotta Cheese”