![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Entry tags:
Food!
Well let the sun shine on your face
And don’t let your life go to waste
Now is the time, got to make up your mind
Let it shine on you, let it shine on you
-- Laura Izibor's Shine
I've been listening to the When In Rome soundtrack this morning. My favorite song is Laura Izibor's "Shine". It has just the kind of message I needed this morning.
Last night I made one of my favorite fall meals. It's (fairly) light, easy, quick and cooked in 1 pan (less dishes!). The leftovers make a great work day lunch.
1 Tbsp oil
1 medium onion, coarsely chopped
1 lb kielbasa, cut diagonally in /2-in.-thick slices (You could used any cooked sausage)*
1 box (12 oz) frozen mini pierogi (any flavor)
2 cups (9 oz) frozen green peas
Cook perogis as package directs (I sauté with a Tbsp of butter in the skillet). Remove from skillet once pierogis are lightly browned. Heat Tbsp of oil in the skillet (You may skip this step depending on how much grease is left from cooking the pierogis). Add onion, peas and sausage; Sauté until heated through. Stir the pierogis back into the skillet. Serve with a dollop of sour cream and a side dish of applesauce.
*I use Morning Star breakfast "sausage" links.
I have chocolate chip cookie dough sitting the fridge. I made a dozen while watching Covert Affairs Tuesday night. The remaining dough will probably end up in the freezer so I can make cookies anytime. I love, love, love this recipe. A crispy outside and a soft chewy center make the perfect chocolate chip cookie.
I'm baking peach cupcakes with brown sugar frosting tonight. It will be the first time I've tried this recipe and I'm not sure how it'll turn out. Florida's heat and humidity can screw up the easiest baked goods. Hopefully all will go well as I thought these cupcakes would be a nice dessert for tomorrow night's country music themed show.
ETA: Dinner tonight: Peanut Sesame Noddles. I ♥ smittenkitchen!
And don’t let your life go to waste
Now is the time, got to make up your mind
Let it shine on you, let it shine on you
-- Laura Izibor's Shine
I've been listening to the When In Rome soundtrack this morning. My favorite song is Laura Izibor's "Shine". It has just the kind of message I needed this morning.
Last night I made one of my favorite fall meals. It's (fairly) light, easy, quick and cooked in 1 pan (less dishes!). The leftovers make a great work day lunch.
1 Tbsp oil
1 medium onion, coarsely chopped
1 lb kielbasa, cut diagonally in /2-in.-thick slices (You could used any cooked sausage)*
1 box (12 oz) frozen mini pierogi (any flavor)
2 cups (9 oz) frozen green peas
Cook perogis as package directs (I sauté with a Tbsp of butter in the skillet). Remove from skillet once pierogis are lightly browned. Heat Tbsp of oil in the skillet (You may skip this step depending on how much grease is left from cooking the pierogis). Add onion, peas and sausage; Sauté until heated through. Stir the pierogis back into the skillet. Serve with a dollop of sour cream and a side dish of applesauce.
*I use Morning Star breakfast "sausage" links.
I have chocolate chip cookie dough sitting the fridge. I made a dozen while watching Covert Affairs Tuesday night. The remaining dough will probably end up in the freezer so I can make cookies anytime. I love, love, love this recipe. A crispy outside and a soft chewy center make the perfect chocolate chip cookie.
I'm baking peach cupcakes with brown sugar frosting tonight. It will be the first time I've tried this recipe and I'm not sure how it'll turn out. Florida's heat and humidity can screw up the easiest baked goods. Hopefully all will go well as I thought these cupcakes would be a nice dessert for tomorrow night's country music themed show.
ETA: Dinner tonight: Peanut Sesame Noddles. I ♥ smittenkitchen!