The Olympics are a big deal in our household, I mean BIG! Okay, so they're a big deal for everyone but me. I have a hard time sitting through all the events I won't lie. This year however, being a stay at home elf, Steph asked if I would make some kind of Russian dish. Well, challenge accepted.
After much research, I have found two main dishes and one dessert that I'll be making. All being made Paleo friendly of course (Okay, not totally true. The perogies are gluten free, but I wouldn't say Paleo. Just being honest). So with that said, I present...
After much research, I have found two main dishes and one dessert that I'll be making. All being made Paleo friendly of course (Okay, not totally true. The perogies are gluten free, but I wouldn't say Paleo. Just being honest). So with that said, I present...
Pelmeni (aka: Perogies)
What you'll need:
*NOTE: The rice flour, potato, tapioca, cornstarch, and xanthan gum are ridiculously expensive. 2 cups of King Arthurs gluten free, all purpose flour works just else well and is a combination of these ingredients.
Directions for filling:
Directions for Dough:
What you'll need:
- 1/2 cup brown rice flour
- 2 tablespoons sweet rice flour
- 2 tablespoons potato starch
- 1/4 cup tapioca starch
- 1/4 cup cornstarch
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 cup cream-style cottage cheese
- 1 large egg
- 1/4 cup milk
- 1 tablespoon oil
- 1 lb red potatoes
- 4oz cheddar cheese
- 2oz cream cheese
- 4 Tbsp butter
- 1tsp onion powder
- salt & pepper
*NOTE: The rice flour, potato, tapioca, cornstarch, and xanthan gum are ridiculously expensive. 2 cups of King Arthurs gluten free, all purpose flour works just else well and is a combination of these ingredients.
Directions for filling:
- Peel potatoes, and add to pot of water to boil. Remove once fork can easily pierce.
- Mash potatoes with masher, and add butter, cheese, salt and pepper to liking.
- Set aside
Directions for Dough:
- Place the cottage cheese, egg, milk, and oil in a blender and mix until completely smooth.
- Place all the dry ingredients in your KitchenAid with a paddle attachment. Run the mixer to combine the dry ingredients.
- With the mixer running on low, slowly add the wet ingredients until the dough has come together, is not too dry, but is not too sticky.
- Turn the dough out onto a counter that has been sprinkled with rice or sweet rice flour. Knead it, adding more flour if the dough is too soft.
- Roll the dough into a log, about 1 1/2-inches thick.
6. Use a sharp knife to cut off about 1-inch of dough.
Pat the dough down on the floured counter, and roll into a circle, being sure to sprinkle with flour as necessary, the dough shouldn’t stick to the counter or your rolling pin. The dough is rolled to about 1/16″ thick, or slightly thinner.
Spoon your filling half. Not too much, or your dough won’t reach over.
7. Using your finger, dip into a glass of water and then moisten the edge of half the circle with water.
8. Using the outside of your hand, press the dough together, being sure to start at the filling and working out so that you don’t trap any air in the dough.
9. Place a small bowl or in my case, a cup with a sharp edge over the perogie, cutting the edge of the dough into a nice semi-circle.
10.Place perogie on a baking pan lined with parchment paper. Once the pan is full, cover with plastic wrap and refrigerate.
11. To cook the perogies, bring a large pot of salted water to a rolling boil. Boil no more then 15 perogies at a time, or the temperature of your water will drop too much. The perogies will sink when you put them in the water, gently stir them once to make sure they are not sticking on the bottom of the pot or to each other. Let the water come to a full boil again. The perogies are done when they are floating. I usually let them boil for another minute or so after they begin floating, but you don’t want to over cook them either.
Pat the dough down on the floured counter, and roll into a circle, being sure to sprinkle with flour as necessary, the dough shouldn’t stick to the counter or your rolling pin. The dough is rolled to about 1/16″ thick, or slightly thinner.
Spoon your filling half. Not too much, or your dough won’t reach over.
7. Using your finger, dip into a glass of water and then moisten the edge of half the circle with water.
8. Using the outside of your hand, press the dough together, being sure to start at the filling and working out so that you don’t trap any air in the dough.
9. Place a small bowl or in my case, a cup with a sharp edge over the perogie, cutting the edge of the dough into a nice semi-circle.
10.Place perogie on a baking pan lined with parchment paper. Once the pan is full, cover with plastic wrap and refrigerate.
11. To cook the perogies, bring a large pot of salted water to a rolling boil. Boil no more then 15 perogies at a time, or the temperature of your water will drop too much. The perogies will sink when you put them in the water, gently stir them once to make sure they are not sticking on the bottom of the pot or to each other. Let the water come to a full boil again. The perogies are done when they are floating. I usually let them boil for another minute or so after they begin floating, but you don’t want to over cook them either.
12. Carefully remove perogies from the boiling water with a slotted spoon, placing them on a parchment lined baking sheet. Be sure they are not touching each other, or they will stick. Or if eating right away add to a pan with a little butter to keep from sticking to each other, and to keep warm.
Shashlik (aka: shish kabob's)
What you'll need:
- 3 teaspoons lime juice
- 1/4 Cup olive oil
- 1/4 Cup chopped parsley
- 2 garlic cloves
- 1 Tablespoon kosher salt
- 1 Tablespoon fresh ground black pepper
- 1 Tablespoon Spanish smoked sweet paprika
- 1 Tablespoon ground cumin
- 1 Tablespoon ground coriander
- 2 pounds beef
- Combine all the ingredients for the marinade.
- Place beef in a zip-lock bag, cover and marinate at least 4 hours.
- Skewer the meat alternating with any vegetables of your choice (or none if that's not your thing).
- Grill or broil till cooked through, but still tender
Russian Tea Cakes
What you'll need:
- 1 ½ cups blanched almond flour
- ⅛ teaspoon himalayan sea salt
- ⅛ teaspoon baking soda
- 3 tablespoons ghee
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ½ cup pecans, finely chopped
- ½ cup powdered coconut sugar
Directions:
- In a food processor combine almond flour, salt and baking soda ( This is super important, if not they come out grainy).
- Pulse in ghee, honey and vanilla
- Mix in pecans by hand
- Using a small cookie scoop, scoop and use your hands to form cookies into balls. Use those muscles, you don't want them falling apart in the oven.
- Bake at 350° for 7-10 minutes
6. Remove from oven and dip cookies into powdered coconut sugar (how do you get powdered coconut sugar you ask? Take coconut sugar and Vitamix it! That simple).
7. Scarf down!
Steph in her Sochi shirt, so cute.
Apple Pelmeni (Sweet Apple Perogi)
What you'll need (same as above):
What you'll need (same as above):
- All above Ingredients to make dough, along with..
- 4 cups loosely packed grated McIntosh apples, peeled
- 3 tbsp honey
- 1 tbsp ghee, melted
- ½ tsp finely grated lemon zest
- ¼ tsp ground nutmeg
- ¼ cup unsalted butter
- ½ cup light brown sugar, packed
- ½ tsp pure vanilla extract
- ½ tsp ground cinnamon
Directions for Sauce:
Directions for Dough:
How To cook Perogies:
- Combine butter, brown sugar, vanilla and cinnamon in a large sauté pan over medium-high heat until bubbling.
- Stir in remaining apple slices (2 cups) and lower to a medium heat. Stir until apples are slightly soft.
- Add perogies and stir carefully until they are warm.
Directions for Dough:
- Roll the dough into a log, about 1 1/2-inches thick.
- Use a sharp knife to cut off about 1-inch of dough.
- Pat the dough down on the floured counter, and roll into a circle, being sure to sprinkle with flour as necessary, the dough shouldn’t stick to the counter or your rolling pin. The dough is rolled to about 1/16″ thick, or slightly thinner.
- Place 1 tbsp apple filling in centre of each perogie.
- To fold, stretch dough over filling and pinch edges. I find that using a little water along the seal helps.
- Place a small bowl with a sharp edge over the perogy, cutting the edge of the dough into a nice semi-circle.
- Place on a parchment-lined baking tray.
How To cook Perogies:
- Bring a large pot of lightly salted water to the boil.
- Add about 15 perogies to the pot and stir once.
- Boil, uncovered, until perogies float to the surface.
- Remove with a slotted spoon and place in sauce.
Whoo that's a lot, wish me luck.
- Monique
Wow! Since you had to do all that reading, I'll keep this weekly update short and sweet! I did my lifting, stretching and sprinting but I've skipped out on the running (too early, roads too snowy to get out, too many excuses...) and my walking (too cold, too snowy, too many excuses...). I'm going to trade in my morning run for a session on the rowing machine, so with that and cross county skiing on Saturday (and maybe Sunday?) I'll get in my 2-5 hours of slow moving this week. Also, I'm feeling great! I think it's all the extra sleep or the excitement of the opening ceremony tomorrow night!!!
-Steph
- Monique
Wow! Since you had to do all that reading, I'll keep this weekly update short and sweet! I did my lifting, stretching and sprinting but I've skipped out on the running (too early, roads too snowy to get out, too many excuses...) and my walking (too cold, too snowy, too many excuses...). I'm going to trade in my morning run for a session on the rowing machine, so with that and cross county skiing on Saturday (and maybe Sunday?) I'll get in my 2-5 hours of slow moving this week. Also, I'm feeling great! I think it's all the extra sleep or the excitement of the opening ceremony tomorrow night!!!
-Steph