Still looking to maximize friend and family time in this zone between Christmas and New Years? Cooking and baking together can be so much fun, and perogy-making is the perfect project to do in groups! And hearty, cheesy, starchy, satisfying perogies are just what your body craves during the cold months. In my hometown, Edmonton there is a big Ukrainian population and Ukrainian grandmothers often gather in church basements to make the most delicious perogies together. So let’s be inspired by them and have a perogy-making party! The best part is that everyone can leave with a bag or two of these delicious cheddar and potato perogies for the freezer.
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Squash is almost the perfect vegetable for soup: it’s flavorful and has a divinely smooth texture when cooked and puréed. Serve this lightly curried squash soup to people who think they don’t like squash or curry, and you’ll change some minds. You can substitute any winter squash for the butternut; I just like butternut because it’s faster to peel and chop than its many cousins, and often has fewer seeds in the middle so you get more delicious flesh.
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Jambalaya is a reader favorite, and it’s easy to understand why! This dish takes boring rice and leftover vegetables and makes it into an exciting, spicy, satisfying meal to feed a crowd! It’s a perfect way to enliven any leftovers from a large Easter dinner and make them into something new and mouthwatering. Just go easy on the cayenne and jalapeño if you are not totally wild about spicy food. Keep reading
If you can find a good deal on Tilapia, or any white fish fillets, please, please try this. Unfortunately fish tends to be expensive in NYC so this one comes out a little pricier than most recipes. But it can still fit into most budgets occasionally. It’s so delicious and crazy fast. If you’re not a big fish lover this is a great place to start! White fish has a very mild flavor and the treatment here is inspired by a Louisiana blackened catfish, if not quite so powerfully spiced! The spice and quick broiling creates fish with a slightly crispy crust and a flaky, moist interior. It’s pictured here with some leftover brown rice I quickly fried with leftover broccoli and carrots. It was ready by the time the fish was out of the oven.
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