Recipe: Gluten Free Perogies with 2 tasty fillings :)


Ingredients for dough:  *makes 12 perogies

-3 cups of “1 to 1” (brand) gluten-free flour (or any all purpose gf flour as long as it has xanthan gum in it)

-1/2 tsp xanthan gum (for extra bounce)

-1 tsp salt

-1 cup of cold water

-2 free-range eggs

-extra flour for rolling out dough

Whisk salt, flour and xanthan gum together in a large mixing bowl.  In a smaller side bowl, whisk eggs and water together.  Add the wet mixture slowly into the dry, mixing with your clean hands until fully combined.  Dust a clean flat surface with gf flour and start to knead the dough.  Knead for about 10 minutes.  Shape the dough into a ball and let it rest for another 10 minutes.  Keep aside.


Filling #1 ingredients:  Potato filling*

-1 medium rustic potato (peeled and cut into chunks)

-1/4 cup of Imperial cheese (or any extra sharp old cheddar you prefer)

Boil the potato until tender, drain water and add cheese.  Mash together and set aside to cool.


Filling #2 ingredients:  Ricotta and spinach*

-1 250ml container of ricotta              -1 cup spinach                 -1 clove of garlic          -pinch of salt

Blend ingredients together in food processor, set aside for later use.


Making the perogies:

Spread a lite dusting of gf flour on a clean, flat surface.  Take half your dough and roll out with a rolling pin until about 1/8th of an inch thick.  Then take a large circular cookie cutter, or in my case a small metal sauce bowl, and cut out about 6 circles.  Place the left over dough back into the mixing bowl.

Now, take the fillings and spoon about 1 tbsp into each circle.  Have a glass of cold water ready for sealing the perogies.  Dab your finger with water and apply to half of the perogies edge, fold it over the filling and press closed with your fingers.  Then take the back of a fork and press around the pitched edge to ensure the perogies are sealed fully.

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Repeat this process until all perogies are made.  If the re-used dough becomes to dry simply add 1 tbsp of cold water and knead until consistency of original batter.

Cooking perogies:

Bring a large pot of lightly salted water to a boil.  Carefully place about 6 perogies in at a time. Cook for 6 minutes.  Take the perogies out with a slotted spoon.

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Serve hot with sour cream, sliced green onion and sauerkraut.  Yum!

I love this recipe because you can make lots of perogies simply by doubling the recipe and freezing the uncooked ones for later.  Hope you enjoy these tasty European dumplings, and be aware and eat with care 🙂


Recipe: Creamy Pumpkin Leek Risotto :)


Ingredients:  (serves 4-6)  *all organic if possible

-1 medium leek (cut in half, then sliced finely)

-4 cloves of garlic (minced)

-1/2 of a sweet pumpkin if large or about 2 cups worth (cut into bite sized chunks)  *I used a sweet melon-pumpkin, but acorn squash (2 squash needed for recipe) or whatever squash/pumpkin you prefer as long as its sweet and has a drier flesh when cooked (butternut squash is too watery)

-2 cups of Arborio rice

-8-10 cups of chicken or vegetable broth (use low sodium if desired)   *I used full sodium broth only because I don’t have to add salt later

-handful of pine nuts

-goats cheese

-2 tbsp of ghee or butter (unsalted)

-3 + 1/2 tbsp of olive oil

-1 + 1/2 cup of Parmesan cheese (the good stuff is the best in risotto)

-salt and pepper to taste


-roasting pan, parchment paper, mixing bowl   *for the pumpkin/squash

-medium pot, landle  *for the broth

-small frying pan  *for pine nuts

-large, deep pot, wooden spoon  *for the risotto

Now there are a couple steps to this recipe, but I guarantee it won’t disappoint.  Start by making sure all your ingredients are ready before starting the risotto, you need all your attention on the pot when the rice goes in!


Chop leek, garlic, pumpkin/squash, and grate Parmesan cheese.  Have ready for use.

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Start by adding 1 + 1/2 tbsp of olive oil, and salt and pepper to taste, to the pumpkin/squash. Mix in a bowl and roast on pan with parchment paper for 15-20 minutes at 400 degrees F, until slightly golden.  Set aside for later use.


Then, add all your chicken broth in the medium pot and allow to warm.  Have the ladle ready so you can add the broth into the rice when cooking begins.

Add the pine nuts into the small frying pan. Cook on medium heat until golden brown, set aside for later use.


Cooking the risotto:     *keep stirring when the rice is added, the whole time!

On medium-high heat add 2 tbsp of olive oil into the large deep pot.  When hot, add your leek, and saute for 2-3 minutes, or until soft.  Add the 2 cups of arborio rice to the pot.  Mix the leek, olive oil and rice together so that all the grains are covered with oil.  KEEP STIRRING, and cook the rice mixture until the outside of the rice grains are transparent, but the middle is opaque, and you can smell a slight nuttiness from the rice.  Then add the garlic to the pot, and stir in.

Now add 1 ladle of warm broth.  Keep stirring until the liquid is absorbed.  Then add another ladle of broth.  Keep stirring until the liquid is absorbed.  Keep doing this over and over, stirring the whole time, and start to taste the rice so you know when it is close to being cooked.  When it becomes Al Dente (still slightly chewy) and has the consistency of thick porridge, then add 1 more ladle of broth plus the 2 tbsp of ghee or butter.  Mix and cook until absorbed. Then take the pot off the heat immediately. Add in the Parmesan cheese and roasted pumpkin/squash. Mix together.

Separate risotto into individual serving bowls.  Then add the goat cheese in chunks and toasted pine nuts to the top of the risotto.  Serve immediately 🙂

I love this recipe because of its simple ingredients, yet bold taste.  I hope you love it too!

Thanks, and be aware and eat with care 🙂

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Recipe: Hot and Sour Veggie Soup

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Ingredients:  *all organic if possible (serves 4)

*rough chop = bite size pieces that are all about the same size

-4 organic, free range eggs

-3 cups of organic mushroom broth

-3 cups of homemade or store-bought chicken broth (low sodium)

-2 one-inch nobs of fresh ginger cut in half

-1 piece of Astragalus dried root (Chinese herbal medicine that can be found in China town or Chinese herbal medicine shops, used to boost immunity)

-1/2 yellow or white onion, chopped rough

-4 garlic cloves, skins off and crushed, but still whole

-4 carrots, rough chopped

-2 kohlrabi bulbs, outer skin removed, rough chopped

-1 cup cauliflower florets, rough chopped

-2 cups of finely sliced kale (any kind you prefer)

-6 tbsp of rice vinegar

-4 tbsp of tamari (gf option) or low sodium soy sauce

-3 tsp of cayenne pepper or 2 finely chopped bird chilies (spice according to preference)

-2 cups of left-over brown rice, freshly cooked brown rice or rice vermicelli noodles (whatever you prefer)

Add all veggies, except kale, plus broths, ginger, garlic, and onion into large pot with a tight fitting lid.  Let this come to a boil.  Reduce heat and let simmer for 10 mins.  Add the vinegar, soy sauce or tamari and cayenne pepper or chilies, let cook for another 5 to 10 mins (or until veggies are tender) on a low simmer.

In a separate small pot on another burner add the 4 eggs and whip slightly to break yolks.  Add some of the soup liquid to the egg pot (about 2 cups), and let simmer, stirring occasionally to let the egg cook, but keep a chunky consistency (make sure to scrape the bottom of the pot as the eggs will settle on the bottom and might stick).

When the eggs are cooked, add them to the rest of the soup in the large pot.  Turn the heat off. Add the kale.  Cover the pot with the lid and let it sit on the heat for another 2 mins, or until kale has wilted.  Stir the soup and serve over rice or vermicelli in separate bowls.  Your done!

This is an easy and immune boosting soup for those chilly wet days, even in the summer!  Hope you enjoy this recipe, and be aware and eat with care 🙂