What are you eating for lunch?

[walkonby]

Just for me, guys are asleep. A few leftover frozen Cheemo perogy to boil up. Good thing we have a 1/4 tub left of sour cream. Mmm

[crafter]

We fry ours...they're sooo good!

Just for me, guys are asleep. A few leftover frozen Cheemo perogy to boil up. Good thing we have a 1/4 tub left of sour cream. Mmm

[walkonby]

We fry ours...they're sooo good!

ha ha " silly rabbit " @crafter I boil them first, THEN fry them in butter! bwahaha!!!

[lizzie bargain]

Leftover lasagna and garlic bread.

[Thatdone]

My wife made up a cheese and cracker tray

[walkonby]

When I get all of the dough rolled out, circles cut, filled, and then freeze them, I may be too tired to cook any up for our lunch....lol
However, it sure is fun using my sharp metal perogi form to make them all identical.
Wish I was a more patient person as " one at a time " is not my best trait.
Have a lovely Sunday all!

[crafter]

How wonderfully incredible @walkonby ! Thanks so much for posting pics.. you've certainly inspired me. I picked up a perogie cutter from "the Village" years ago. Question, did you cut the circles out using your pizza cutter? If so, you have some wicked cutting skills and patience. I've always wanted to try making homemade perogies. I also want to try making homemade gnocci. A great way to use up potatoes.

[Thatdone]

Chicken noodle soup

[crafter]

For lunch, chicken quesdillas. Walkonby has me thinking of circles and sour cream. I can use up the partial jar of Salsa and green pepper in the fridge. I also picked up some Monterey Jack cheese on sale at Metro this week.
I think I'll fry up the pepper first so it's not "el dente" when we have it.

[flemeth]

When I get all of the dough rolled out, circles cut, filled, and then freeze them, I may be too tired to cook any up for our lunch....lol
However, it sure is fun using my sharp metal perogi form to make them all identical.
Wish I was a more patient person as " one at a time " is not my best trait.
Have a lovely Sunday all!

@walkonby the look amazing

Since I start making my own I never buy at the store any more my DDs preferred the home made. I will be making some this week since we have none in the freezer

[Lynn49]

When I get all of the dough rolled out, circles cut, filled, and then freeze them, I may be too tired to cook any up for our lunch....lol
However, it sure is fun using my sharp metal perogi form to make them all identical.
Wish I was a more patient person as " one at a time " is not my best trait.
Have a lovely Sunday all!

@walkonby , when we all used to help my Mom make them, even my boyfriend, now Hubby helped, here's what we did...Mom used to cut long strips, wide enough to form pierogies, then place blobs of cheese potato filling along the top edge, fold the entire bottom edge over to match the two long sides. So instead of cutting little circles, you have a long log which you then cut between the blobs, slip each one into her cutter, close, done. The excess dough just falls off the edge of the cutter to be re-rolled. So much faster...that's how we'd get 350-400 done at a time. Hth!

[walkonby]

Love the responses you guys!

@crafter I cut those circles with the sharp bottom edge of that metal perogi maker. The pizza wheel I just used to trace over any stubborn edges of the circles that the cutter missed.

Oh @Lynn49 !! Why did I not think of that easier way! ( your Mom was smart!! ) Also many hands make little work.
My wrists were starting to tire from the initial rolling of each half a ball of dough ( I roll it, it springs back ) so aggravating.
So much so that I toyed with the idea of feeding it through my pasta machine. That thing gets pasta dough thin enough, but in the end I was too nervous I'd break it with the perogi dough.

They are all frozen in bags now, I boiled up 6, drained then fried in butter and each of us taste tested 2, DH and DS agreed they are so much larger than the store bought ones.

@flemeth !! I am very impressed at your regular making of these, but you're so right....the flavour is way better according to our DS. He said he can really taste the cheese, which is good as I did not skimp on that.

I'm beat....had intended to make a corned beef hash up but fuggit about it now.

[flemeth]

@walkonby, when we all used to help my Mom make them, even my boyfriend, now Hubby helped, here's what we did...Mom used to cut long strips, wide enough to form pierogies, then place blobs of cheese potato filling along the top edge, fold the entire bottom edge over to match the two long sides. So instead of cutting little circles, you have a long log which you then cut between the blobs, slip each one into her cutter, close, done. The excess dough just falls off the edge of the cutter to be re-rolled. So much faster...that's how we'd get 350-400 done at a time. Hth!

@Lynn49 thanks for the tip I will give it a try this week . I usually only make about 50-60 at a time .

[Purdee]

hubby beef tacos for lunch

[SnowFlakey]

I havent made Perogies in years and years! I used a glass with a wide surface to cut the rounds. It was from a mustard glass (years ago you could get mustard in a glass, peanut butter, etc., like freebies) . I still have some of those glasses.

If anyone is interested i have my moms recipe for baked perogies with sourkrout and pork filling. You dont boil these, you bake them.

Anyway today for lunch i had lentil soup with vegetables.