Mark and I celebrated Valentine’s Day on Sunday because on Tuesday Mark had to work and I had hockey practice. I made pierogis with roasted tofu and kale. Mark got me flowers and Reese’s peanut butter cups. Hard to believe this is our 4th Valentine’s Day together.
Since it was Valentine’s Day, I should also show off my new sparkly ring… it’s an opal with 2 little diamonds. Mark got it for me for Christmas but it had to be resized, so I just got to start wearing it last week. If I may, opals are so sparkley becasue itty bitty spheres of silica in the opal interfere with and refract light, causing the many colors you see.
Pierogis (makes 25-30)
1 1/2 cups plus 2 tablespoons of whole wheat flour
1 Tablespoon rosemary
1 tablespoon of thyme
1 teaspoon of Italian seasoning
1/2 cup plus 2 tablespoons of Greek yogurt
1/4 cup Water
1 Tablespoon Olive Oil
Mix together the flour and dried herbs in a large bowl. In another smaller bowl combine the yogurt, water and oil. Add the wet ingredients into the dry ingredients, mix them together. Turn the dough out onto a floured surface and knead it for 5 to 10 minutes. Then wrap it in cling wrap and let it sit for at least 1/2 an hour so the gluten can relax. You can make it up to a day in advance.
1 tablespoon of olive oil
1 onion, diced
1/3 cup of sauerkraut
1 tablespoon of butter
1/4 cup of greek yogurt
Black pepper to taste
Fill a pot and cube and peel the potatoes. Add them to the pot and bring them to a boil. Let them boil until a fork pierces easily though them (20ish minutes). Meanwhile, add the oil to a pan over medium heat and sauté the onion of about 3-5 minutes or until translucent. Add in the sauerkraut and sauté one more minute. Once the potatoes are done drain them and transfer them into a large bowl mash them with the butter and yogurt. Stir in the onions and kraut. You can also make this a day in advance
To assemble the pierogis:
Fill a small bowl with a little bit of water. Unwrap the dough and roll it out on a floured surface until it is super thin, less than 1/4 of an inch. Cut out rings, 2. 5-3 inches in diameter, I used a can. Fill each circle with a tablespoon or two of filling. Then dip your finger in the water and dab the water around the edge of the dough circle. Fold the circle over, keeping the filling inside, and crimp the edges closed with a fork. Repeat and repeat. Bring a pot of water to a boil. Add in about 8 pierogis at a time and cook for 5-9 minutes or until they float to the top and stay there. Repeat. You can also freeze some of the pierogis in a single layer for a day then place them in a zip top bag in the freezer and cook them up at a later date (it might take a little longer because they are frozen).
Serve with onions cooked in butter or with Greek yogurt or sour cream
Roasted Tofu and Kale
2 tablespoons of rosemary, minced
2 tablespoons of thyme, minced
2 tablespoons of lemon juice
1 teaspoon of red pepper flakes
1 clove of garlic minced
2 tablespoons of olive oil
1/2 block of extra firm tofu pressed (see how to press tofu here) then cubed
1/2 bunch of kale chopped
Combine all of the ingredients through the oil in a mortar and pestle. Mash it up good until it forms kind of a paste. Spoon half of it into one zip top bag and the other half into another. Add the tofu to one bag and the kale to the other. Shake to coat and let them marinade for at least an hour.
Preheat the oven to 400. Spread the tofu out onto a parchment lined cookie sheet. Place in the oven for 25 minutes, turn them once. Then add the kale to the cookie sheet and roast for another 10 minutes, turning once. Once the kale has wilted and the tofu is crispy, remove from the oven and enjoy