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Roasted Beets & Arugula

Roasted Beets & Arugula

  • 1 pkg. Pelmen Foods Perogies*
  • 2 Medium beets (peeled & quartered)
  • 1 tbsp. Extra virgin olive oil
  • Salt and fresh ground pepper
  • 1 cup fresh arugula
  • 2 Green onions white and light green parts, thinly sliced

Vinaigrette:

  • 2 tbsp. Fresh lemon juice
  • 1 tsp. Grainy Dijon mustard
  • 3 tbsp. Extra virgin olive oil
  • Salt and fresh ground pepper
  1. Preheat oven to 425 F. Line a small baking sheet with parchment paper.
  2. In a bowl, add beets, olive oil and season with salt and pepper. Toss well to coat and place on parchment paper. Roast in preheat oven for 10-15 mins until beets are tender, stirring occasionally. Set aside.
  3. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place in a large bowl and let cool.
  4. In a small bowl, whisk together all ingredients for the vinaigrette. Set aside.
  5. Add beets, arugula and green onions to perogies. Toss well with dressing and serve immediately.

Possible Toppings: Grated Pecorino Cheese, Red Onions, grilled chicken

*Use any of the savoury Pelmen Foods perogies for this recipe.

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Perogy Sausage Bolognese

Perogy Sausage Bolognese

  • 1 pkg. Pelmen Foods Perogies*
  • 3 tbsp. Olive oil
  • 1 Medium onion (finely diced)
  • 3 Garlic cloves minced
  • 1 Large carrot (peeled and finely diced)
  • 1 Large celery stick (finely diced)
  • 2 tbsp. Unsalted butter
  • 1 lb Quality Italian sausage meat
  • ¾ cup White wine
  • ½ cup Milk
  • 1 can (796ml) Diced tomatoes
  • Fresh ground pepper
  • ¼ cup Fresh basil (roughly chopped)
  • Parmesan Cheese (grated)
  1. Heat oil in a large sauce pot over medium heat. Add onion, garlic, carrot and celery. Sauté for 8 mins until vegetables are soft and browned, stirring occasionally.
  2. Add butter and sausage and cook over medium-high heat until meat has browned 6-8 mins.
  3. Add wine and stir until liquid has evaporated. Add milk and stir.
  4. Add tomatoes and fresh ground pepper. Stir well and let simmer over low heat for 1-1 ½ hours, stirring occasionally, until tomatoes have melted and sauce has thickened. When sauce has finished, mix in basil.
  5. Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 5 mins.
  6. Drain and toss with sauce and top with grated cheese.

Possible Toppings: Sour cream, Crème Fraiche.

*Use any of the savoury Pelmen Foods perogies for this recipe.

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Perogies with Asparagus Pesto

Perogies with Asparagus Pesto

  • 1 bag Pelmen Foods Potato & Cheddar Cheese Perogies*

Asparagus Pesto:

  • 1 lb Asparagus
  • 1 Large garlic clove (chopped)
  • 2 tbsp. Almonds
  • 2 tbsp. (56g) Parmesan cheese (grated )
  • 4 tbsp. (60mL) Extra virgin olive oil
  • Salt and fresh ground pepper
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 6 mins. Drain and place skillet and set aside.
  2. To prepare the asparagus pesto: Cut off and disregard the woody ends of the asparagus and roughly chop remaining asparagus. Set aside a few heads for garnish.
  3. Add asparagus, almonds, garlic, cheese and olive oil to a food processor. Pulse until a rough spreadable consistency. Season with salt and pepper.
  4. Add pesto to perogies and sauté over medium heat for 4-5 minutes until warm through.
  5. Garnish with remaining asparagus head, sprinkle with parmesan cheese.

Possible Toppings: Asparagus Heads, Parmesan Cheese

*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.

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Perogy Skillet Hash

Perogy Skillet Hash

  • 1 pkg. Pelmen Foods Potato & Fried Onion Perogies*
  • 5 Bacon strips (chopped)
  • 1 Small yellow onion diced
  • 1 cup Red pepper (diced)
  • 4 Eggs
  • ½ cup Smoked cheddar, shredded
  • Salt and fresh ground pepper
  • 1 tbsp. Flat leafy parsley (finely chopped)
  1. Preheat oven to 400C.
  2. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  3. In a large skillet over medium heat, fry bacon until golden and crispy. Remove and set aside.
  4. Leave one table spoon of the bacon grease and sauté onions until soft and translucent, 1-2 minutes.
  5. Add red peppers and sauté for an additional minute. Toss in perogies and cook stirring occasionally for 3-4 minutes.
  6. Add bacon and stir to mix well. Remove skillet from the heat and make 4 shallow indentations into the perogy hash. Crack an egg into each indentation.
  7. Top with shredded cheese around the eggs and transfer skillet to the oven and bake until the egg whites set, about 8-10 minutes.
  8. Season with salt and pepper to taste and sprinkle with parsley.

Possible Toppings: Feta, Hot Sauce, Cilantro, Chives

*Use any savoury Pelmen Foods Perogies for this recipe.

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Perogy Mac & Cheese

Perogy Mac & Cheese

  • 1 pkg. (454g) Pelmen Foods Potato and Cheddar Perogies*
  • ¼ cup Panko bread crumbs
  • 2 tbsp. Parmesan cheese (grated)
  • 1 tbsp. Unsalted butter (melted)
  • 2 tbsp. Unsalted butter
  • 3 tbsp. All-purpose flour
  • 1 ½ cup Milk
  • ½ cup Gruyere cheese (grated)
  • ½ cup Canadian white cheddar (grated)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • ¼ tsp. Nutme
  1. Preheat oven to 400 F. Butter 4 round 4 ½ inch ramekins or a 9 inch round glass dish.
  2. In a small bowl, mix bread crumbs, parmesan cheese and melted butter. Set aside.
  3. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
  4. In a medium saucepan melt butter over medium heat. Whisk in the flour and continue to stir for two to three minutes. The mixture should be creamy free of lumps.
  5. Gradually add the milk, whisking briskly to maintain a smooth sauce.
  6. Cook the sauce for about 5-6 minutes, stirring occasionally to avoid scorching.
  7. When sauce thickens, add cheeses, salt, cayenne and nutmeg to the sauce, and stir until all the cheese has melted.
  8. Add perogies to cheese sauce and stir gently until completely incorporated. The mixture should be fairly saucy.
  9. Dish the perogies into the buttered pans and sprinkle with the panko bread crumb mixture. Bake, uncovered, for 20-25 minutes, until bubbly and golden brown.

Possible Toppings: Crumbled Bacon, Green Onions, Chives, Parsley

*Use any of the savoury Pelmen Foods perogies for this recipe.

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Mushroom Wine Sauce

Mushroom Wine Sauce

  • 1 pkg. (454g) Pelmen Foods Pelmeni*
  • 1 tbsp Olive oil
  • 8 oz White mushrooms (sliced)
  • 2 cloves of garlic (minced)
  • 1/2 cup White wine
  • 1/2 cup Chicken broth
  • 1 tbsp Flour
  • 1 tbsp Freshly chopped parsley
  • Salt and pepper to taste
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.
  2. In a skillet, heat up the olive oil, add garlic and mushrooms and cook for about 5 minutes (until the mushrooms release their water)
  3. Add white wine and cook for another 3 minutes.
  4. Wisk in flour and cook for a minute or 2.
  5. Add chicken broth stirring constantly until the sauce thickens.
  6. Add in the parsley, salt and pepper to taste.
  7. Toss in perogies.

*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.

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Rose Sauce

Rose Sauce

  • 1 pkg. (454g) Pelmen Foods Perogies*
  • 1 can Tomatoes ( crushed)
  • 1 tbsp Olive oil
  • 2 Cloves garlic (minced)
  • 1 bay leaf
  • 1 tsp Sugar
  • 2 tbsp Balsamic vinegar
  • 1/4 cup Heavy cream
  1. Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and place in a bowl.
  2. In a sauce pan, heat up olive oil, add garlic and cook for 2 minutes.
  3. Add crushed tomatoes, sugar, bay leaf and balsamic vinegar and simmer for 20 minutes.
  4. Stir in 1/4 cup of heavy cream.
  5. Place boiled perogies on a plate and spoon the sauce over them.
  6. Garnish with freshly chopped parsley and freshly grated parmesan cheese.

*Use any of the savoury Pelmen Foods perogies or pelmeni for this recipe.

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Perogy Hash with Fried Eggs

 

Perogy Hash with Fried Eggs

  • 1 bag Pelmen Foods Perogies*
  • 2 tbsp Olive oil
  • 4 slices Bacon (diced)
  • 1 Red bell pepper (finely diced)
  • 1 Small red onion (finely diced)
  • 1 clove Garlic (minced)
  • Salt and pepper to taste
  • 1/4 tsp Garlic powder
  • 1/4 tsp Chili powder
  • A pinch of red pepper chili flakes
  • 4 Eggs
  • Green onions and chives to garnish
  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  2. Remove perogies with a slotted spoon and set aside.
  3. In a pan, cook the bacon (about 5 mins), drain and set aside. Reserve 1 tbsp of bacon drippings in a pan.
  4. Add onions and garlic and cook for 1 minute.
  5. Add red bell pepper and cook for another 5 minutes.
  6. Stir in the spices.
  7. Add perogies and cook for another 3 minutes.
  8. Separately fry 4 eggs sunny side up and place them on over the hash.
  9. Garnish with green onions and chives.

*Use one of the following Pelmen Foods products for this recipe:

• Pelmen Foods Potato & Fried Onion Perogies • Pelmen Foods Potato & Cheddar Perogies • Pelmen Foods Potato, Cheddar & Jalapeno Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies • Pelmen Foods Potato, Cheddar & Onion Perogies • Pelmen Foods Potato, Cheddar & Bacon Perogies

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Basil Pesto Garlic and Herbs

 

Basil Pesto Garlic and Herbs

  • 1 bag Pelmen Foods Perogies*
  • A small jar of basil pesto
  • 1/4 cup Sun dried tomatoes (chopped)
  • Salt and pepper to taste
  • Chives to garnish
  1. Bring a large pot of water to a boil. Add perogies and boil for 6 minutes, stirring occasionally.
  2. Remove perogies with a slotted spoon in a medium size bowl.
  3. Toss with pesto and sun dried tomatoes.
  4. Salt and pepper to taste.
  5. Garnish with chives.

*Use one of the following Pelmen Foods products for this recipe:

• Pelmen Foods Potato & Fried Onion Perogies • Pelmen Foods Potato & Cheddar Perogies • Pelmen Foods Potato, Cheddar & Onion Perogies • Pelmen Foods Potato, Roasted Garlic & Herbs Perogies

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Butter and Bacon

 

Butter and Bacon

  • 1 bag Pelmen Foods Perogies
  • 6 slices Bacon (cooked and chopped)
  • 1 Small onion (diced)
  • 1 Garlic clove (minced)
  • 2 tbs Butter
  • 1/4 cup Fresh parsley (chopped)
  • Salt and pepper to taste
  1. Bring a large pot of water to a boil. Add perogies and boil for 4 minutes, stirring occasionally, remove from the water and set aside.
  2. In a non-stick pan, melt butter.
  3. Add garlic and onions, cook for 5 minutes.
  4. Add perogies and sauté for about 8 minutes, stirring and turning them often.
  5. Add the bacon and stir.
  6. Add parsley, salt and pepper to taste