Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, October 8, 2013

Pierogies with Bacon and Peas

I realize this recipe is not for everyone (including members of my own family), but it's a comfort dish to me, and maybe will be for you. It's easy -- you can whip it up in less than 25 minutes, and it's good rib-sticking food for autumn and winter. Because the menfolk in my family will not eat it, ahem, I save this dish for a night when just Faith and I are home and we both love it.

The recipe came from Cooking Light (though I doubt the "lightness" of it), and I make it almost the way it's written -- a little less bacon and onion and regular sour cream instead of low-fat. I am posting it the way I make it. Be sure to slice the onion like an apple so that the pieces are big enough for picky onion eaters to remove them.

This is a great dish to serve for the feast of St. Faustina, Blessed John Paul II, St. Maximilian Kolbe, St. Teresa Benedicta (martyred in Poland) or any of the Polish saints, as pierogies are a traditional Polish dish.

Pierogies with Bacon and Peas

12 frozen potato and onion pierogies (such as Mrs. T's)
4-6 slices center-cut bacon
1 onion, peeled and sliced vertically
1 t. sugar
1/4 t. dried thyme
1 cup frozen green peas
salt and pepper to taste
1/4 cup sour cream

Place frozen pierogies in a bowl of tepid water, high enough to cover them.

Cook bacon in a large nonstick skillet until crisp. Remove bacon; crumble. Increase heat to medium-high. Add onion, sugar, and thyme to drippings in pan; sauté 5 minutes. Stir in peas; sauté 1 minute. Drain pierogies and add them to the skillet, Salt, and pepper; cook 30 seconds. Sprinkle with crumbled bacon. Taste for seasoning and adjust if necessary.

Serve with sour cream.

I suggest serving with warm applesauce, or a green salad, and soft rolls.

Source: modified from Cooking Light

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