Cooking without cannabis: Recipes to share for your favorite dishes

OrganicNerd

Member
I've been scouring this site for a few days since joining, and I haven't seen a thread for non-cannabis cooking. So I decided to take it upon myself to start one. Not sure how many of you out there are "foodies," but I am definitely one, and thought this would be a neat idea. I figured this could be for y'all to share favorite recipes with one another and talk about food. And what better to talk about when high, than food? Lol.
I will start this off with one of my favorite things to make. Perogies (pot-stickers). I use a recipe that I found online for potato and cheese perogies. My favorite kind. So I will share this with y'all, along with my modifications to the recipe.

Cheese and Potato Pierogies (makes 24)
Dough Ingredients:

  • 2 1/4 cups flour
  • 1/2 tsp. salt
  • 2 eggs
  • 1/3 cup water
Potato & Cheese Filling:

  • 1 lb. russet potatoes
  • 3 oz. grated cheddar cheese, or any other kind of cheese. I like to use Romano or Mozzarella, because of the flavors of these cheeses
  • salt/fresh cracked black pepper
  • 1 Tbsp. dried chives
Other Ingredients:

  • 1 onion, sliced thinly, or as I use, 3 green onions cut in roughly 1/2" lengths
  • butter (for sautéing)
  • flour (kneading and rolling dough)
Directions:
1) To make the dough: Combine flour and salt. Add beaten eggs and water. Mix the dough until it becomes elastic and can be molded into a ball. Add more flour if it is too sticky. Wrap ball of dough in plastic and set in refrigerator for at least 30 minutes.
2) To make the filling: Cut potatoes into cubes. Boil until soft. Mash with grated cheese, chives. Salt and pepper to taste. Let cool to room temperature.
3) To fill pierogies: Generously flour a cutting board and form the dough into a long roll. Add flour to the board and your hands as needed. Form 24 balls of dough from roll. Flatten a dough ball with your hand and make it large enough to place a heaping teaspoon (or more) or potato filling in center. Fold dumpling in half, and seal edges by crimping the sides together with a fork. Set on a floured surface and repeat until finished.
4) Melt 1 Tbsp. of butter on a large skillet. Sauté onions until browned, set aside.

5) To cook pierogies: Boil a large pot of salted water. On another burner, add 1 tsp. of butter on a skillet and heat on medium high heat. Add pierogies to the boiled water, 4-5 at a time but don’t overcrowd the pot. Boil for a few minutes until they float up, use a slotted spoon to lift them out onto a plate. Place drained pierogies onto the skillet and cook both sides until golden. Set on a plate and repeat process until finished. Top pierogies with sautéed onions and serve with sour cream, horseradish, or any other dipping sauce. I use a custom sour cream/mustard/horseradish dip. I take 1/4 cup of sour cream, add 1.5 tablespoons of horseradish, 2 tablespoons of brown spicy mustard and then stir together. I love the bite of horseradish, and when mixed with spicy brown mustard, it adds a little bit more of a kick. You can also add a small dash of extra virgin olive oil for flavor and consistency.


So, that's my recipe. I got plenty more, but this is one of my favorites. I think you will see why when you make these. They're amazing!

 

sunni

Administrator
Staff member
hey we have an entire section for cooking with and without cannabis im going to get this moved there thanks
 

sunni

Administrator
Staff member
why would we? you jsut gave us a delicious recipe for perogies keep updating with your recipes, remember we eat with our eyes first so take some pictures!
 

OrganicNerd

Member
If only the webcam on this laptop worked. I am waiting to get paid so I can buy a camera, along with some other gear. I wanna start a grow journal on here.
 
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