Main Dishes

Uszka

Polish Mini Pierogis aka Uszka

Serves: 6-8

Time: 2 hrs

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Stuffing

A lovely woman from Poland sent me the recipe below and said these were a favorite of hers. Several years having passed since the first pelmeni debacle I was willing to try them. Plus, they are served in the Polish version of borsch and I was already planning on making that over the weekend. Clearly, the stars had aligned. So why not I thought. I googled around to see a number of different uszka recipes and generally learn more about them. The recipe below is what I consolidated everything on. And this time it worked! Happy dance. These were AMAZING. Light, tasty and plain adorable. They look like the picture of every expertly made pelmeni that I’ve ever seen. I am totally making these again with different fillings. On a day when I have lots of time.

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Chicken Pot Pie

Chicken Pot Pie

Serves: 4

Time: 1 hr

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Ingredients Scatterer

I don’t know if with spring coming up it counts as pot pie season, but then again, is there ever really a bad time of year for chicken pot pie? I personally don’t think so. I like to make this recipe after I’ve made a roast chicken and have leftovers.

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Okra with Veggies

Okra and Veggies or Southern Style Johnnie Marzetti

Serves: 4

Time: 1 hr

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Picking Veggies

If you’re from Columbus you will instantly know this dish. It is served in school cafeterias here and came from the area. If you’re not, you’re probably like what the heck. Basically Johnnie Marzetti is ground beef, tomatoes, maybe peppers and celery, plus elbow macaroni. You might melt some cheddar cheese on that too depending on where you’re from. It’s really good in a pasta-a-roni sort of way. I imagine it’s quite common as a dish everywhere, just with a different name. Anyway, my version, since I love okra, is standard Johnnie Marzetti, but with okra added as one of the veggies. It thickens up the sauce really nicely and is just amazing over cornbread. Even my children will eat it.

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Turkish Bamya Stew

Turkish Bamya Stew

Serves: 4

Time: 1.5 hrs

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Picking Veggies

So I have this pen pal who lives in Germany and we both love to garden. Well, strictly speaking I loved to garden past tense as it’s been several years since I’ve actually gotten to grown anything. Something, something three kids, something. Anyway, one year we decided to trade seeds (legally I have a small seed lot permit from the USDA) and from America, among other things I decided to send her okra seeds. These were totally a new thing to her and she was stumped what to do with them once they grew like weeds for her. So I sent her a bunch of recipes. I sent my FAVORITE okra recipe ever (and I love okra, especially fried) Johnny Marzetti. (Anyone from Ohio is immediately nodding their head, others are probably like what?), a recipe for gumbo, deep fried okra and this lovely Turkish stew recipe just to show you can be different.

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Lamb Pulao

Lamb Pulao

Serves: 4-6

Time: 1 hr

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Rice mixer

Despite the spices listed, it’s actually not at all a spicy dish. It’s sort of a cross between Russian plov and a more Middle Eastern plov. You can sub in chicken for the lamb, but lamb is definitely the traditional meat for the dish. I like the fact that you can reheat it or freeze it as well. It makes a ton and goes amazingly with either green salad or pickled veggies

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