Who's Online

We have 12 guests online
Artichokes and Tomatoes over Pierogies PDF Print E-mail
Ingredients (use vegan versions):
  • 1 package frozen pierogies
  • 1 can of 10-12 count Artichoke Hearts, slice
  • 1 can of diced tomatoes
  • seasonings of your choosing
  • 1 onion, chopped
  • 1 clove of garlic, chopped
  • olive oil
Directions:

Sautee onion and garlic in olive oil. When almost thoroughly cooked, add artichoke hearts and diced tomatoes. Let mixture simmer together.

Boil water and add frozen pierogies until they float. Drain the pierogies, and put on a plate. Spoon some of artichoke mixture over the pierogies. The mixture of flavors is amazing! Enjoy!

Serves: 4-6

Preparation time: 30 minutes


< Prev   Next >
 

Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
Joomla 1.5 Templates by Joomlashack