It’s November… or as we all know now Movember. The month that men across the globe do not shave. Why? Men’s health! Jason has a family history with Prostate Cancer & just as early detection in Breast Cancer (yeh, we still think ‘pink’ in November too) finding Prostate Cancer early is a life saver as well.
Take this moment to ask your loved one to get a check up! ….I’m waiting… …It’s ok… …GO, go ask them!
(VIDEO how too with appearance from my #Newfoundland puppy, George)
OK, with that done, I thought what better time to feature one of my husbands recipes. Yes, I got my hockey playing husband to cut a cooking video for me. (Guys go easy on him) Ladies, you’ll love it!
When I first started dating Jason, he was playing hockey and would make homemade pasta, piled high on game days. He is no stranger to the kitchen. He also does a GREAT shepard’s pie (his Dad’s family was Irish-Canadian), a mean breakfast, grill master and pyrogy maker… WHAT? Yep, Jason makes his Ukrainian-Canadian grandmother & grandfather’s pyrogies from scratch! They are something we always have in the freezer, so that when you need a quick meal, you can just pop them in boiling water and eat in 10 minutes. Everyone loves them, I mean who doesn’t love melt in your mouth pasta, cheese and potatoes? Why even a Southern gal like myself, from South Carolina & Mississippi- who had never heard of a “pyrogy” loves those ingredients. When trying to research them i found out they were spelled a million different ways? Ex: perogi, pierogy, perogy,pierógi, pyrohy, pirogi, pyrogie, or pyrogy
So, try something new… or grab a recipe from your own childhood.
My favorite way to serve them is just boiled, salted and sourcream for dipping. There are other ways though: topped with gravy, boiled then fried in butter and onions, You can also add bacon bits to the stuffing.
3 cups flour (all purpose)
1/4 cup oil
1 teaspoon salt
—mix till “velvety”—
work 1 cup of cold water in, until dough forms
cover and let sit for an hour
5 pound bag of potatoes (peeled quartered & boiled in salted water)
Drain (after they are soft)
Add 16-24 oz Sharp Cheddar
Mash & mix more
*See video for how to