Friday, October 15, 2010

Improvised Weeknight Pierogi

Another cast-iron man creation has come about. Our new grocery store has some good pierogi which I like to keep handy in the fridge (like a spare pizza crust). The point of such meals is that you would feel too guilty ordering food but you are exhausted from work. This takes less than fifteen minutes, prep and cook time (hint, prep zucchini and garlic while bacon renders).

Feel free to improvise on this:

12 pierogi
2 farm-fresh zucchini, washing, cut off ends, slice lengthwise and then into half coins (they take so much less time to cook than the water-bloated grocery store ones)
3 cloves garlic, peeled and chopped
5 stripes bacon, cut into 1/2" bits
red pepper flakes

1. Set heat closer to medium than low. Cook bacon in cast-iron. Once fat has rendered and bacon is not too crisp, remove.
2. Add red-pepper flakes and swirl for a minute to let fat absorb its heat (if it looks like you don't have enough for the zucchini, add a little olive oil at this point).
3. Cook zucchini about 5 minutes, sprinkling liberally with salt and pepper. Stir occasionally.
4. When zucchini has some browing and is not yet too tender to the touch, add your pierogi. Cook about 2 minutes until pierogi begins to brown. Stir occasionally.
5. Add garlic. Cook until garlic is aromatic (@ 1 min.)

6. Enjoy!

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