Perogies in a Tangy, Sweet, Spicy sauce with Minestrone Soup

Perogy Time

While I have comitted to cooking Indian or Indianized fusion food for the next few months, once in a while, when cooking in this part of the world, it becomes imperative to use ingredients which are not exactly Indian or resemble anything Indian and turn them into something which can be liked by people having a predominantly Indian palette like my parents. I must say though, that I am blessed with parents who are not afraid of trying out new foods or new things. And many a times they enjoy their little adventures as long as the food is flavourful and vegetarian.

So I decided to take the risk and introduce them to this unique food item called the perogies. Now the challenge was to take this totally bland carb source and make it yummy and tasty. And so given below is the recipe of how I serve my perogies. My son always enjoys it and my parents seemed to like it too.

I served it with minestrone soup, which I know that they like and I can force my son to have atleast half a cup if not more.

Perogies in a Tangy, Sweet, Spicy sauce

Cooking time : 30 minutes
Serves : 5
Kid-O-Meter : 5/5
Ingredients :
I packet frozen perogies (I use the ones filled with potatoes and chives or potatoes and cheese)
1 medium onion - sliced
1 medium red bell pepper - sliced
2 cups of chopped spinach
1 tbspn Dijon Mustard
3 tbspn Tomato Ketchup
3 tbspn Soya Sauce
2 tbspn Southwest Dressing
2 tspns red chillie powder
3-4 tbspns Oil

Directions :
Heat oil in a pan and shallow fry the perogies so that they turn light golden brown on both sides
Remove them from the oil and keep them aside
In the same oil now add sliced onions and saute for a couple of minutes
Next add the bell peppers and saute them till cooked but crispy
Finally add spinach and cook for 30 seconds
Now add all the sauces and red chilli powder and bring it to a boil
Add the fried perogies and dress with finely chopped cilantro or spring onions.

Minestrone Soup

Cooking time : 15 minutes
Serves : 5
Kid-O-Meter : 2/5

Ingredients :

One medium onion - diced
1-2 stalks of celery - diced
1 medium carrot - cubed
1/2 can of any beans that you like
2 medium tomatoes - chopped
Dried Italian herbs - basil, oregano, thyme, rosemary
2 tspn red chillie powder
2 tspns sugar
2 cloves garlic
Salt to taste
1 tbspn Oil

Directions :

Heat oil in the pan and add onions and saute for a few minutes
Next add tomatoes and saute for a few minutes
Add celery and carrots and cover the pan and let it cook till the carrots are cooked but crisp
Next add the beans, chillie powder, garlic, sugar and 3-4 cups of water
Once the soup starts boiling, add salt and the dried herbs and take it off the stove right away
Dress it up with finely chopped fresh basil.