Monthly Archives: October 2014

Sauerkraut, Mushroom & Onion Pierogies

Sauerkraut, Mushroom & Onion Pierogies | real food. home made.

This recipe has two steps.  First you have to make your sauerkraut.  This will be great to have on hand at all times.  It will store in the fridge practically indefinitely, so you can choose to make your pierogies at any time.  You can also feel free to buy pre-made sauerkraut.  Western Market in Ferndale has some incredible sauerkraut varieties, I noticed when I was there today.  I highly suggest making your own sometime, though.  There is something so magical about eating something that has fermented in your basement for a fortnight.  😉

Roasted Jalapeno & Garlic Raw Sauerkraut (from Practical Paleo)


  • 1 large head of green cabbage, sliced into thin strips (set large outer leaves aside)
  • 1-2 T sea salt
  • 2 large carrots, shredded
  • 2-4 cloves of garlic, finely sliced (2 if large, 4 if smaller)
  • 1-2 jalapeno peppers, roasted then sliced
  • Black pepper to taste


  1. Place 1/3 of your sliced cabbage into a large bowl and sprinkle 1 T of salt over it.  Using your hands, squeeze the cabbage until water begins to come out of it.
  2. Repeat this process, adding the remaining cabbage and salt 1/3 at a time to the bowl.  This will take time and will be a great workout.
  3. Add the shredded carrots, garlic, jalapenos and black pepper to the mixture and combine with your hands.
  4. Fill two 32 oz mason jars evenly, pressing the mixture down so that water releases and raises above the line of the vegetables with 2 inches of air space remaining at the top.
  5. Wedge the large outer cabbage leaves into the top of the jars so that the mixture is pressed below and the water level raises above the leaf.  A shot glass serves nicely as additional weight to keep the mixture held securely down.
  6. Store the jars in a secure, cool, dark place where they will not be disturbed.
  7. Check on your sauerkraut every few days to make sure that all the vegetables remain under water.  If needed, add some fresh water on top, but you should be okay, especially if you use a shot glass weight.
  8. After two weeks, your sauerkraut will be ready to eat!
  9. Store it in the refrigerator until you are ready to make your pierogies.

Sauerkraut, Mushroom & Onion Pierogies


For the dough:

  • 2 cups unbleached all-purpose flour
  • 1 large pastured egg
  • 2 tablespoons organic sour cream
  • 1/2 teaspoon sea salt
  • 1/2 cup water

For the filling:

  • 1 tablespoon grass-fed butter
  • 1/2 large yellow onion, thinly sliced
  • 14-ounces home made sauerkraut
  • 8 oz baby bella mushrooms, coarsley chopped
  • Several grinds of black pepper

For cooking and serving:

  • more butter
  • the other half of the onion, sautéed
  • more sour cream
  • salt to taste


  1. Knead the dough ingredients together, and store it under a towel until required.
  2. Heat the butter in a frying pan over medium-high heat.  Add the onions and mushrooms, and cook until sufficiently wilted.  Add the sauerkraut, and cook for a few minutes.  Add the pepper, and taste for seasoning.  Add some salt if it needs it.
  3. Transfer the filling mixture to a bowl and let cool.
  4. Start a pot of water boiling.
  5. Flour your workstation.  Take out your dough, and roll it out until it is pretty thin.  I run the dough through my pasta maker, which makes it a bit easier, but I’ve made many a pierogi without one.  If you don’t have a rolling pin, use a pint glass or a 40.
  6. Use a glass or small bowl as a cookie cutter, to create multiple little dough circles.
  7. Taking one dough circle at a time, roll it out slightly bigger, add filling, moisten the edges, and crimp shut around the edges with a fork.
  8. Drop 6 pierogi at a time into the boiling water, letting them swim for about a minute.  Remove them from the water, and place immediately into an adjacent frying pan lined with butter set at medium-high heat.  Fry the pierogi on both sides until desired level of brown-ness has been achieved.  At the polish banquet hall I used to work at, they liked us to brown them ever-so-slightly.  I myself prefer them a darker golden brown.
  9. Serve with sautéed onions and sour cream.

Leave a comment

Filed under Appetizers, Dinner Ideas, Vegetarian

How to Transform Yourself into a Different Person

How to Transform Yourself into a Different Person | real food. home made.

Have you seen the new Burger King commercial advertising 10 chicken nuggets for $1.49? When it came on the TV last night, I jumped out of my seat. “What a fantastic deal!” “That’s too good to be true!” I screamed. Grant laughed and responded with “Are you kidding? You would never eat fast food.”

I thought to myself “Wow.” I have successfully transformed myself from someone who ate fast food nearly every day, to the kind of person with a reputation of not touching it with a ten foot pole.

In the city where I grew up, there was a strip with a McDonalds, a Wendys and a Tim Hortons all next door to one another. During high school, my friends and I would regularly drive thru all three, choosing one item off each menu. My regular order was a McDonalds cheeseburger, Wendy’s chicken nuggets with sweet & sour sauce, and a chocolate chip muffin from Tim Hortons. Not only did a version of this occur almost daily, it was not a part of breakfast, lunch or dinner.

How to Transform Yourself into a Different Person | real food. home made.

Here is a photo of me at the beginning of college.

It’s crazy to think about, but that is just what kids do in high school, and nobody thinks anything of it! There isn’t really much else to do besides get into trouble, and I definitely wasn’t cool enough for that!

So you, reader, are probably not going through 3 drive thrus a day.  You may not even call yourself a fan of the concept of fast food.  You may have even skimmed a couple internet lists of “The 12 Worst Chemicals You Never Knew You Were Eating”.  But I can almost guarantee that you still eat fast food from time to time.  Today is the day to swear it off once and for all.  No amount of “convenience” is worth poisoning your body.  Fast food has absolutely zero redeeming qualities.  Nobody is morally “pro” fast food.  Nobody.  It is not going to be a very controversial decision.

If you are stuck in a routine, however, it can be hard to change.  Let’s say you and your favourite coworker enjoy Wendy’s every Wednesday, or you and the guys/gals routinely go out for Taco Bell after a night at the bar.  Or on family road trips you stop at McDonalds for your beloved McFlurry and French Fries.  It’s hard to break with traditions.  You might feel embarrased to tell the coworker or friends that you are no longer eating fast food.  But I’ll tell ya, it’s just the first few times that are awkward.  Before long, everyone will know you as a person who would “never eat fast food!” and you will feel so great about that.

The moral of the story is, you can change any characteristic that currently describes you.  You can be an infinite number of versions of yourself.  I bet your facebook friend, the avid runner, remembers the version of herself before she went for her first run (even if you couldn’t possibly picture her any other way).

I am going to make my own chicken nuggets this week.  I bread the chicken with falafel mix, and it is divine!  Try it sometime.  Love, Kayla.


CHICKEN NUGGETS (Fried): Chicken Breast Pattie Fritters with Rib Meat Chicken Breast with Rib Meat, Water, Flavoring [Potassium Chloride, Flavoring, Autolyzed Yeast Extract, Maltodextrin (Corn, Potato), Salt, Chicken Fat, Contains less than 2% (Chicken Broth, Citric Acid, Dextrin, Disodium Inosinate & Disodium Guanylate, Dried Chicken, Mannitol, Modified Cornstarch)], Modified Food Starch, Salt, Sodium Phosphates. BATTERED WITH: Water, Wheat Flour, Modified Wheat Starch, Modified Corn Starch, Salt, Sodium Gluconate, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Monocalcium Phosphate), Dextrose, Spices, Garlic Powder, Onion Powder, Extractives of Turmeric. PREDUSTED WITH: Wheat Flour, Modified Corn Starch, Wheat Gluten, Salt, Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Sodium Gluconate, Onion Powder, Garlic Powder, Potassium Chloride, Spice. Breading Set in Vegetable Oil.


Filed under Nutrition

No Bake Carrot Cake Balls

No Bake Carrot Cake Balls | real food. home made.


  • 1 1/2 cups old-fashioned oats (make sure gluten free if allergic)
  • 1/3 cup cashews, chopped
  • 1 T ground flax seed
  • 3/4 cup natural peanut butter
  • 3 T honey or maple syrup
  • 1/4 t ground cinnamon
  • 3/4 cup (packed) grated carrot
  • 1/3 cup raisins


  1. Thoroughly combine all ingredients in a large bowl.
  2. Form into comfortably sized balls, and refrigerate for at least one hour.
  3. Store in an airtight container for up to a week.  If there are leftovers, pop them in the freezer to enjoy any time at a moment’s notice!

I love these little guys.  They are perfectly satisfying when you feel like a quick, healthy snack.  Forget processed granola bars!  These are the real deal.

Adapted from Cookin’ Canuck

Leave a comment

Filed under Appetizers, Breakfast, Desserts, Gluten Free, Potluck, Snacks, Vegan, Vegetarian