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Braised Fennel Perogies

Braised Fennel Perogies

  • 1 pkg. (625g) Pelmen Foods Perogy ( )
  • 1 Large fennel bulb (trimmed and cut into 8 wedges, reserving fennel fronds for garnish)
  • 2 tbsp. (30ml) Extra-virgin olive oil
  • 2 Large garlic cloves (minced)
  • 1 Shallot (minced)
  • ¼ cup (75ml) Vegetable broth
  • ¼ cup (75ml) White wine
  • Salt and freshly ground pepper to test
  • Zest of a lemon
  • Possible Toppings: Sour Cream, Chives, Crème Fraiche.
  1. Heat the oil in a large sauce pan over medium heat. Add garlic and shallots and sauté for
  2. 2 -3 minutes until soft and translucent.
  3. Add fennel, season with salt and freshly ground pepper, sauté for 2-3 mins on each side.
  4. Add broth and white wine, cover and reduce heat to simmer. Cook for 15 -20 minutes until tender and liquid has slightly evaporated.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  6. Remove fennel from sauce pan and set aside.
  7. Add perogies in the sauté pan and stir until well coated.
  8. Place perogies on a platter and top with braised fennel.
  9. Garnish with lemon zest and fennel fronds.

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Perogy Gumbo

 

Perogy Gumbo

  • 1 pkg. (625g) Pelmen Foods Savoury Perogy
  • 3 tbsp. Creole or Cajun spice
  • 10 Black tiger shrimp (peeled & diveined tails left on)
  • 2 lbs. Boneless skinless chicken breast (cut in bite size pieces)
  • 1 Large ready to eat chorizo sausage (cut in ¼ inch slices)
  • 3 tbsp. Olive oil
  • ½ cup All-purpose flour
  • 1 Small onion (finely diced)
  • 1 Large garlic clove (minced)
  • 2 Celery stalk (diced)
  • 1 Green pepper diced
  • 1 Bay leaf
  • 1 Large tomato (diced)
  • 3 ½ cup Chicken broth
  • 2 Green onions (thinly sliced)
  • 2 tbsp. Italian flat leaf parsley minced
  • Possible Toppings: Chillies, Sour Cream, Chives
  1. Season chicken and shrimp with 1 tbsp. each of creole spice and set aside.
  2. Heat oil in a large deep skillet over medium-high heat. Add flour and stir constantly until lightly golden brown, 6-7 mins.
  3. Add garlic, onion, celery and green pepper and sauté for 5-6 mins until onion and garlic are soft and translucent.
  4. Add bay leaf and tomato and sauté for 3-4 minutes until tomato has softened and released its juices.
  5. Add the chicken broth, remaining creole spice and mix well. Bring to a boil and reduce heat to medium.
  6. Add chicken and cook for 10 mins stirring occasionally.
  7. Add chorizo and shrimp and cook for 2-3 mins until shrimp are cooked pink throughout!
  8. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and place in deep dish or skillet.

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Egg Scramble & Fried Onion Perogies

Egg Scramble & Fried Onion Perogies

  • 1 pkg. (454/625g) Pelmen Foods Pelmeni
  • 2 tbsp. Oil
  • 1 Medium onion (thinly sliced)
  • 3 Large eggs (beaten and seasoned with salt and pepper)
  • ¼ cup Goat feta (crumbled)
  • 2 tbsp. Fresh oregano leaves (minced)
  • Possible Toppings: Basil, Hot Sauce.
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  2. In a large skillet or sauce pan, heat oil over medium heat. Add onions and sauté until lightly crispy and golden, 4-5 mins. Remove from skillet and set aside.
  3. Add perogies and beaten eggs to skillet. Stir until eggs are nice and fluffy, 1-2 minutes.
  4. Add onions back to the skillet and turn off heat. Stir until well combined. Top with crumble feta and fresh oregano.

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Broccoli Pesto Perogies

Broccoli Pesto Perogies

  • 1 pkg. (454/625g) Pelmen Foods Savoury Perogies
  • 4 cup Broccoli florets (steamed)
  • 2 Garlic clove
  • ¾ cup Olive oil
  • ½ cup Pecorino Cheese (grated + additional for topping)
  • 3 tbsp. Fresh lemon juice
  • 1 tsp. Lemon zest
  • ½ tsp. Crushed chilli flakes
  • Salt and pepper to taste
  • Possible Toppings: Chives (Parsley, Basil, Parmesan Cheese, Feta.)
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  2. Place remaining ingredients in a food processor and pulse until smooth. Season with salt and pepper.
  3. Toss perogies with 1 cup of pesto and sprinkle with additional grated pecorino cheese.
  4. Remaining pesto can be stored in a tightly sealed container in the refrigerator for up to 3 days or freeze for 3 months.

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Perogy Lasagna

Perogy Lasagna

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 2 tbsp. Oil
  • 2 Large garlic cloves (minced)
  • 1 Medium onion (minced)
  • 1 lb. Ground veal
  • 1 can (796ml) Crushed tomatoes
  • ¼ cup Fresh basil (chopped)
  • Salt and fresh ground pepper
  • 1 ½ cup Mozzarella (shredded)
  • 1 tbsp. Italian bread crumbs
  • Possible Toppings: Chili Peppers (Feta, Fresh Basil, Parmesan Cheese.)
  1. Preheat oven to 400 F. Spray a 9×6 rectangular oven safe pan with cooking spray and set aside.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  3. In a large sauce pan, over medium heat, heat oil. Add garlic and onions and sauté until translucent, 1- 2 minutes.
  4. Add ground veal and cook until brown, 6-8 minutes.
  5. Add tomatoes and season with salt and pepper. Reduce heat to medium low and simmer for 20-25 minutes. Turn off heat and mix in fresh basil.
  6. Line the bottom of the pan with a cup of sauce. Add perogies and top with remaining sauce.
  7. Sprinkle mozzarella evenly on top and drizzle with breadcrumbs.
  8. Bake for 10-15 mins until cheese has melted and golden brown.
  9. Let stand for 5 mins before serving.

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Roasted Maple & Butternut Squash

Roasted Maple & Butternut Squash

  • 1 pkg. (454g) Pelmen Foods Savoury Perogies
  • 2 cup butternut squash, (cut in 1 inch cubes)
  • 6 Cloves garlic
  • 2 tbsp. Olive oil
  • 2 tbsp. Maple syrup
  • 8 Fresh sage leaves
  • Salt and fresh ground pepper
  • Possible Toppings: Pumpkin Seeds Feta, Goat Cheese, Croutons, Walnuts.
  1. Preheat oven to 400 F. Line a large baking sheet with parchment paper.
  2. In a bowl, toss squash and garlic with oil, maple syrup and season with salt and pepper.
  3. Spread on baking sheet and roast in the oven for 20 mins. Add sage and place back in the oven and roast for an additional 10 mins.
  4. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and toss with squash. Serve warm.

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Braised Bok Choy

 

Braised Bok Choy

  • 1 pkg. (625g) Pelmen Foods Savoury Perogies
  • 2 tbsp. Sesame oil
  • 4 Baby Bok Choy (cut lengthwise in half)
  • 1 tbsp. Fresh ginger (finely minced)
  • 1 Large garlic cloves (finely minced)
  • 1 cup Vegetable stock
  • ½ tbsp. Fresh lemon juice
  • 2 tbsp. Oyster sauce
  • 2 tbsp. Low sodium soy sauce
  • 1 tsp. Asian chili sauce
  • 1 tsp. Cornstarch
  • ½ cup Green onions (thinly sliced)
  • 1 tbsp. Toasted sesame seeds
  • Possible Toppings: Roasted Peanuts, Chillies, Cilantro.
  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  2. In a medium size bowl, mix vegetable stock, lemon juice, oyster sauce, soy, chili sauce and cornstarch. Set aside.
  3. In a large sauté pan or wok, heat sesame oil over medium heat. Add garlic and ginger and sauté for 2 minutes.
  4. Add Bok Choy and stir for 3 minutes until well coated and heated.
  5. Add sauce and gently stir to coat the Bok Choy. Let simmer for 5 mins until Bok Choy is slightly tender. Remove Bok Choy from the sauce and place on a separate plate.
  6. Toss perogies in the sauté pan and stir until well coated. Cook over medium heat for 1-2 mins until sauce has thickened.
  7. Place perogies on a platter and top with braised Bok Choy. Sprinkle with green onions and sesame seeds and serve hot.

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Roasted Cherry Tomato & Garlic

Roasted Cherry Tomato & Garlic

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 1 cup Cherry tomatoes
  • 1 Large garlic clove (thinly sliced)
  • 1 tbsp. Capers (in brine, drained)
  • 1 tbsp. Olive oil
  • Salt and fresh ground pepper

Possible Toppings: Chives, Basil, Feta, Goat Cheese, Parmesan Cheese.

  1. Preheat oven to 450F. Line a baking sheet with parchment paper.
  2. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Add to a large mixing bowl and Set aside.
  3. In a bowl, add tomatoes, garlic, capers and toss with olive oil. Season with salt and pepper.
  4. Place on lined baking sheet and roast for 8-10 mins until tomatoes have softened and released their juices.
  5. Toss tomato mixture with perogies and serve warm.

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Lentil Sauté

Lentil Sauté

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 2 tbsp. Olive oil
  • 1 Large garlic cloves (minced)
  • ¼ cup Sweet onion (finely diced)
  • 1 Large tomato (chopped)
  • 1 cup Green lentils (cooked)
  • Salt and pepper to taste
  • 1 tbsp. Italian flat leaf parsley (finely chopped)

Possible Toppings: Crumbled Feta, Chilli Peppers, Cilantro, Greek Yogurt.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins. Drain and set aside.
  2. In a large sauté pan over medium heat, heat oil and sauté garlic and onions until aromatic and translucent, 2-3 mins.
  3. Add tomato and cook until their juice have been released and they have broken down, about 5-6 minutes.
  4. Add lentils and cook for an additional 2-3 minutes until well heated through, season with salt and pepper.
  5. Add perogies and sauté, stir occasionally until well covered with saucy lentils.
  6. Top with parsley and serve warm.

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Leeks, Garlic & Thyme Sauté

Leeks, Garlic & Thyme Sauté

  • 1 pkg. (454g) Pelmen Foods Perogies
  • 1 tbsp. Olive oil
  • 2 tbsp. Unsalted butter
  • 1 Large garlic clove (minced)
  • 1 ½ cup Leeks (thinly sliced, white & light green parts)
  • 1 tbsp. Fresh thyme leaves
  • Salt & fresh ground pepper

Possible Toppings: Sour Cream, Greek Yogurt.

  1. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.
  2. In a large skillet over medium heat, melt butter with oil. Add garlic, leeks, thyme and season with salt and pepper, sauté for 3-4 mins until garlic is translucent and leeks have softened.
  3. Add perogies to the skillet and sauté for another 1-2 mins stirring to mix well.
  4. Place on platter and serve warm.