Chip's lunch: April 4, 2011

I haven't been doing much cooking lately, but this weekend I got a bee in my bonnet to make pierogies. My dad's family is Slovak, and I grew up eating my Nan's amazing pierogies, halupki, pagachi, haluska, nut roll, poppy seed roll, and sauerkraut soup. OK, maybe I didn't eat the sauerkraut soup, but the rest was always amazing. I decided I could make pierogies...I mean, why not? I found a vegan recipe and ten hours later...pierogies! These things took forever to make, and the whole time, Chip and I were like, "how did this become a thing that people made, when it takes so damn long?" But the results were worth it. I added some chopped chard for some vitamins and such, as well as a touch of garlic, plus some cheese in Chip's pierogies. Chip was impressed, and has been enjoying them a lot.

The onions also make it amazing. These onions turned out great. My family also serves pierogies with onion, but it's more like melted butter with some onion in it. Butter is a condiment to Slovaks. And it's in everything, from soup to dinner to dessert. So this was like a taste of my Slovak roots, minus much of the fat, but still with plenty of flavor.



Homemade harira, organic applesauce, raw cashews, Kashi oatmeal cookies with dark chocolate, caramelized onions, and whole wheat pierogies with organic potato, Tillamook Cheddar, and organic red chard.