@@lindastent-campbell5130 yes, auto-correct should be renamed auto-incorrect..and I should edit before sending..but my fingers are faster than my eyes! Lol
I must have 20 -25 packages (2 cups each) of shredded zucchini in my freezer, all home grown, now I know what else I can make besides zucchini bread. I think my household will love the brownies. So happy you shared with us the taste of the final product.
TIP: I think of sharing this every time you grate zucchini. Leave the ends on instead of cutting it off first- that way the piece that is too small to grate (without losing bits of your finger) is the end piece you're left to compost instead of a piece of the flesh that you want to use. Just a thought🥰
In Ukraine, we call these varenyky. And pierogi ( pyrizhky in Ukrainian) are bigger (yet the dough and filling are the same) and we fry them. Love your channel, Becky, it is like an island of peace in this sea of madness around us
When I was in Ukraine they served veraniki as either potato, meat or fruit and were all boiled. The potato ones were served with sour cream, so very yummy. The fruit ones had a bit of sugar sprinkled on top. Not sure what kind of meat they used, but it had the texture of ground beef but not the taste.
@@lindamathews9168 varenyky with cherries are the most traditional ones. Those with meat usually are made of a mixture of minced pork and beef. My favorites are with cottage cheese, served with sugar and sour cream. Sometimes we do not bother making the dough and filling, just mix cottage cheese to the dough, cut it in chunks and then boil. It's called lazy varenyky, kids love them
I'm looked for this comment ) Yes, it's one of the most tradional dishes here in Ukraine. And it's so many variation of it. I, for example, using fres onion and soft chees (tvorog) in it. And we it in with cream or rost with onion. Sooooo delishis, yam And I also see, that Becky coocked a lot of Ukraine dishies yarlier too ) Maybe some day it will be borsh 😉
I caramelized 20 pounds of onions in a big roaster, then I freeze dried them. They are AMAZING. They rehydrate beautifully, and they are excellent as crouton type crunchy bits on soups, salads, etc. Or they are good as just a snack. I used a tiny bit of water, and a very small amount (about 1/4 c) of butter for the whole 20 pounds of onions.
I'm sure you know this but I'll tell you anyway. Do NOT store onions and potatoes together as the onions will cause the potatoes to sprout much faster than if the spuds are on their own. I now store my onions in a separate area from my potatoes and my potatoes last much, much longer. I tell you just in case you are unaware.
I’ve always wondered why my potatoes sprout so quick I just never took the time to research it! Thank you so much for commenting this! I USED to keep my onions and potatoes in the same basket 🤣
Wow! That is a REAL polish meal! Coming from a polish person, from the sliced tomatoes, to the cucumber salad, to the carmelized onion, to the perogi, all authentic! Little tip, fry your future frozen perogi in butter for a couple of minutes to cook, transforms the entire meal to crispy deliciousness!!!!
In Poland we use the term "pierogi ruskie" (btw, pierogi is plural, the singular is "pieróg" 😉) for the ones stuffed with potatoes, caramelized onion and cottage cheese. I've just had some at my mom's house 😆 in my family we eat those served with melted butter with some onion and a dollop of sour cream (or Greek yoghurt)
My goodness! That sounds delicious! I'll definitely try to make them soon! (My potatoes are almost ready to harvest and my onions are drying in the shed!)
I always wonder, why they are called pierogi ruskie, because "pirog" means a pie in Russian, and this dish is called "vareniki" from the word "varit'" - to cook in the boiling water. I also recommend to add some diced fried mushrooms in the potato filling. And also adding the butter that way is right. The water or milk have to infiltrate into the flour particles, and butter doesn't allow them to do this when added before. Sorry for my English it's my second foreign language.
Hey Becky. Another way to finish off the perogies is after boiling them, drain them, then add them to a pan with butter (and garlic/chives) and gently sautee them. Delicious 😋
We always fry them after boiling. I toss in garlic and onions too and we always serve with sour cream. My favorite are loaded potato pirogies with cheddar Cleese, onions and bacon. Also buffalo chicken pirogies are a hit too.
How were the zucchini brownies? They looked good. I have never had those potato filled pastas ever. Sorry forgot what they r called. So fun watching and learning from you. Josh is one lucky guy! That freeze dryer is amazing what you can put in there. I wanted those green bean sticks. Also love your door handles. You ate an a n azing young lady and so smart. I'm 72 and i never knew what you know at the age you are now. But sure is fun to learn from you, miss becky.
Every day I get up and look for a video from you! I grew up with a true master gardener. Everything that came out of our gardens (our back yard, grandma’s next door, the neighbors on the other side of grandma’s) was canned and preserved. Everything. We were dirt poor and that is what we had for the whole winter and into spring. I didn’t know what it was like to have a tomato in the winter. I never had a tin can of green beans or corn until I got out on my own. And…I hated all of it. Every single bit. Until I met my first husband many years ago. When we bought our acreage, I planted everything. I canned everything. It was just the two of us,but, I did it. When he died, I gave it all away. I wanted nothing to do with it. Then, I met Jeff. He and I grew up on eating garden produce, fresh chicken and beef. I still do not can meat, but he loves it. Yes, we got married, put in a huge garden and I started canning again. He does not like vegetables but I still grow and can them. We have been together for 20 years now and watching your videos on preserving has gotten me to loving my canner, dehydrator and anything that helps that process. Thank you so much for renewing my love of preservation.
The Polish heritage in me is so happy to see you making pierogis from scratch. Cooking these tradition type foods with my grandparent’s was such a found memory. It’s been a few months since I have made some, but you have inspired me to make some soon! 😊
So beautiful Becky. I love your set table and hardware. You have so much energy but I guess I did at your age too. I’m going on 70 now and have some disability. Bless you and Josh ad your beautiful dream home and the child you are carrying 🙏🏼
My best friend is half Irish and half polish and she makes the best pierogies ever and she taught me how to make them when I was in my very early twenties. Now that I will be 60 in December I have made thousands of them through my lifetime but where I used to just use a glass to cut out the dough and then crimp the edges or twist and roll the edges I have since bought myself a dumpling press and the package came with like four different sizes so now I have them for making hors d'oeuvres size, Chinese dumplings or wontonssize, pierogies size, and even Fried Pie size.. So much easier I just rolled my pasta sheets out and then flip open The Dumpling maker press down on the dough and it makes a circle and then just put it in the dumpling press put the filling in press it down and voila it's done please hands are starting to cramp at this age after a few hundred at a time LOL
I also have one of thoose...so much easier now when my hands are starting to ache...my doc says I´m getting old...but I´m not sure about that, my brain says I´m 25! 😁😆
Mini pierogi!! Yum! My big, extended family (60+ people and counting!) get together every year for our "Pierogi fest." We spend all day making hundreds and hundreds of them from scratch. Some to eat that day, but most to freeze so we can enjoy them for Christmas day.
It's so refreshing to see someone who loves onions and garlic as much as I do. I agree...you can never use too many onions. The amount of flavor they impart can never be overstated. There's nothing more frustrating than when a friend or family member tells me they made one of my recipes but it "wasn't as good" or "didn't taste the same." Almost inevitably, they didn't use as much onion or garlic or other aromatic that I put in the recipe. Lol. SMH.
I have two friends who can’t have onions so it’s always a challenge to cook for them as I love onions. Luckily they can have garlic and love it as much as I do!
@@tiff2106 Yeah...allergies are rough and a whole different thing, obiously. I guess I'm really addressing the fact that cooking with onions and aromatics is very different than what people think it will be because they transform so much from their raw version. Yet...many are scared to try...and it's all just so good. :)
Hi Becky, just watching you rice your spuds, a little trick: on the end of the ricer is a wee lip so that it can be pressed against the saucepan and you don't have to use all your strength in mid air. Learned that one from another youtuber a wee while ago. Loving the videos can't wait to see all the preserving!
Put the bowl in the sink. Press the handles on the worktop. You can use both hands to press. I find this so easy as I have weak arms. Also easy to rinse away any bits thst escape.
Becky, you are a wonderful homemaker! You create a welcoming atmosphere, even for your viewers. I'm enjoying watching you and Josh develop your new homestead.
You’ve inspired me to make meals for the freezer. I’ve made 32 dinners for me and my daughter as I have a tough couple of weeks coming up and decided it’s one less thing I have to think about. I was so pleased when I’d finished. It literally only took me a couple of hours and four pans. I’m so pleased! Thank you for motivating me!😊
@@thomasapayne1 thank you! It was a lot easier than I thought. I did what Beckie does and, for example cut up all the veg for all the food then split it up. Lasagnes. Chilli. Shepherds pies and bolognese. One lot of mess and clearing up for 32 meals. I couldn’t believe it. Definitely carrying it on in the future! So much cheaper bulk buying as well.
This video made me smile. You know its going to be a good one, when Becky says, " I just want to try this recipe to see if we like it." And then proceeds to make a quadruple batch. Lol.
I cooked down the tomatoes from my garden, which I froze because I was on vacation for a few months, and made 12 quart jars of tomato sauce! I’m so excited!
I had to pause the video to say this to you: You either succeed or you learn, there is no failure. Thank you for sharing your learning experience with us from your potato curing process last year. You really have had so many wonderful successes and I love to learn from your channel. I'm slowing gaining more confidence to grow my own food and a big part of that is how detailed you explain your processes. So, thank you!❤
My grandmother was a wise woman and a great cook and baker. She gave me lots of advice over the years and one I will always remember is always try a recipe with the instructions, ingredients and amounts as written at least twice. This will tell you if it is something you like or if you want to change it to your own taste but it is not fair to decide if it needs changing if you never used the original recipe. Then write down the changes so if you want to reproduce it or change it you know what you did in the first place! I have found, for me, she was correct. I always think I know best what I should do with a recipe but I really can’t know if I am improving it if I don’t do it the original way, if I never gave it a chance to start. I think she gave me this advice because she was a Guinea pig for some of my “improved” concoctions !
Becky you are a gift from God! Your enthusiasm is palpable and the way you honor and respect your blessings and bountiful harvest is so wonderful to see. I look every day with great anticipation for your new vlogs. Keep up the good work and may God continue to bless you abundantly. 💝
You continue to amaze me every single day!!! I want you to know that I look forward to your videos so so much. They continue to be a bright spot in my day and always leave me smiling!!!! Please never forget that you have many people who think you are AWESOME!!!!!
I saw someone on youtube bought a brush and dustpan for her counters and only for her counters to brush crumbs, flour etc from her counter before wiping them down. I thought it was such a good idea😁
Becky, you have the most wonderful disposition, especially for someone your age. You are just a wonderful person, and such a joy to listen to you. Making someone feel so happy is such a blessing you give out. I always look forward to watching your videos. What a wonderful mother you will be! May you have many many blessings, happiness, good health in your life. You deserve it. Sending love your way. 🌸💖🌸
My dad's favorite Polish salad is even simpler: cucumbers, chopped green onions, sour cream & black pepper. Pierogi's are best sauteed to a crispy crust, no soft boiled ones in our family. Add kielbasa & that a great dinner! I plan to try dessert pierogi's this fall.
My grandmother makes hers with sliced cucumbers, chopped green onions, sour cream and garlic powder. We also lightly saute the pierogi's to get that light crispiness. Then have a dollop of sour cream on the side.
I’ve tried the pierogies both butter sautéed and boiled and our entire household prefers boiled because it also taste like dumplings on the outside! We also don’t want the excess grease because several of our family members are worried about heart issues/weight problems.
@@MaryDavidson911 we boil them first, but the just seem too soft and boring just boiled. We then saute them in very little butter. Just enough to give them a slight crispiness. We put them on paper towels after sauteing to soak up any extra butter left. You can also use any light vegetable oil too, but they taste better with butter.
As a Polish girl, I will tell you… go bigger for the pierogi, it will be easier and not disappoint! Lol I use larger cutters and dough scoopers for ease. The Ricer is the best way I have found for the filling. You can also use farmers cheese to add to it but I might just have to try Parmesan 😃 I’m so glad I saw Josh’s mom comment about the brownies!! I was wondering how they tasted!!
I make massive amounts of caramelized onions and freeze in pint size portions. The same with roasted garlic. Family &friends beg for a supply as well as the compound butters, etc. 🤤 I make garlic and onion butters (herbs incl.) in rolls which makes it easy to slice for topping meats & veg dishes. Great gifts!
I use the Americas Test Kitchen's method for caramelizing onions from the french onion soup recipe. Enameled Dutch oven, in the oven. It starts off full and gets down to about 1/3rd. Less fussy to monitor, but you would need to remember to set the timer.
Thanks to you, I started a kitchen garden at home this spring! And the timing was perfect given the prices skyrocketed! I have a very low income and being able to eat fresh strawberries is a luxury I wouldn't have otherwise! I'm also learning to preserve and make use of all parts (like the onion top pesto!). It saved me quite a few times from going to bed hungry!
Im Polish so I can call myself a pierogi pro. So the real pierogi dough is made without milk and eggs. It's really simple, just flour, hot water, a bit of salt and oil. Look for a recipe like that and try this. The dough is elastic, soft and delicious!
They look soooo delicious! In addition to boiling them we fry them in the pan you used to cook the onions with a little extra butter just to brown them. We serve them with the onions on top and sour cream. Hope you enjoyed them. 😃
Making those pirogues reminds me of our family tradition of making Ravioli for Christmas. It's a huge labor of love and many were born and many have passed thru the years but we all get together after Thanksgiving for a day and make Ravioli...it's Wonderful
Hey Becky, next time you need to caramelized onions, give it a try in your instant pot. Five minutes on high pressure then release the pressure and set it to sauté in mode for a few minutes and that’s it, you’re good to go. I read about this on the Internet and tried it and it works fabulously and you don’t have to stand over a stove for 30 minutes
Becky next time you do a large onion 🧅 haul and want them caramelized put them in a crock pot overnight. Smells heavenly and they come out perfectly browned.
Garlic...consider using your grow bags and either ordering more the same size or ordering the big ones that are 100 gallons or so. Cheap for a temporary solution
OMG!! Not only do we see how wonderful it is to turn a huge harvest of potatoes into delicious perogies but I’m also happy to know what you added to make a delicious complete meal. Another awesome takeaway from this share is to not throw away the onion broth and add to homemade tomato soup. I love the harvest season and have learned things that inspired me to buy seeds. I have to grow on a much smaller scale. I bought flower seeds as well to mingle in with the vegetables. Love the way it looks in your garden! Feel grateful to see and hear you say when things don’t exactly turn out just as you planned. But then you immediately say “but that’s okay”, then you show how workable things continue to be. 🌻
for anyone that doesn't have a freeze dryer, mashed potatoes also just straight up freeze really well! when we make some now we make a big batch and I portion then out into little tubs that are the perfect size for one dinner
@@MFV77 i prefer to pull them down to fridge a day or two before i wanna reheat them. I have done it straight from frozen, but it's just more annoying to work with. I put in stainless steel pot on med high heat and just continuously stir it around until it's heated through. The texture will look watery first but as you cook it the water evaporates out and they get nice again! Just keep stirring and cooking til it looks right
I don't think I've ever been as hungry in my life after watching this... or so tired. Perogies are heaven food, and you work so hard! You are an inspiration.
Bar Keepers Friend will help remove the black area on the bottom of your enamel coated dutch oven. I have used it on mine many times. Made mine look like new, plus helps with the overall heat distribution of pot to keep it clear of burned marks.
Becky, it is "pierogi", without the "s", since it is already plural (one is "pieróg"). There are many recipes for the dough for pierogi in Poland, and over the years I have tried various ones, but to me using the food processor makes it much faster and easier. The recipe I love is to mix the flour, salt, and butter in the processor (like for a pie crust) and then add boiling water...You can also mix mashed potatoes, onions, AND farmers' cheese in a filling. Pierogi done this way are very tasty... So, the addition of some parmesan will be good. Also, you can saute some chopped bacon, or extra onions to pour over cooked pierogi...even better 😋 You can stuff pierogi with any filling you want. During the summer season in Poland pierogi stuffed with strawberries, or blueberries (mixed with a little bit of sugar and potato starch to be not too runny) and served with fresh cream and sugar are very popular. YUM!
I have a Polish sister in law and I love her pierogi she makes special ones at Christmas it a bit of a tradition now that she makes them on Christmas eve
I always remember my babcia making pierogi and have such fond memories, I think the potato, onion and twaróg was a good flavour, second best probably was kapusta kiszona, which was your favourite?
@@dianariconda7659 hey, doesn't sound dumb at all, it is after all a food in another lingo! It's a type of cheese, curd cheese specifically and it's used in things like cheesecake or pierogi. Some people have compared it to cottage cheese but it's much firmer and not lumpy although it's best passed through a fine mesh sieve. It's mild but has a slight tang to similar slightly to cottage cheese and it's dry, not like cottage cheese. It's not really a type of cheese you would spread on bread or something although whatever floats your goat lol. Also it's pronounced tvaa-rogg, or at least that's the best way I can describe it. I hope this helps, whenever I am writing to someone who is Polish I always do a half English, half Polish purely because the exact translation is not always right and it's easier to say it Polish and easier for me too purely because even though I am fluent in both languages I speak better English but there are some words that are just not able to be translated exactly. ☺️ Hope this helps, sorry if it was a bit long!
@@dianariconda7659 twarog is a cottage cheese but without water / moisture / is not cream cheese but you can see texture twarog / in Poland we also call this as a white cheese / is made from sour milk you can see a video on you tube how to make it
With my potatoes I made frozen hashbrowns, taters tots and French fries, so much better than store bought! And thanks to you I chopped and froze 40 lbs of onions, such a time-saver!
Oh my gosh becky, pierogies are awesome but I've never tried homemade ones. I've always parboiled my pierogies drained them, and then sauteed them in a skillet with butter till they get brown on both sides. They are so good! I am definitely going to have to try this recipe you added in the description box! I love your videos keep them coming! When are we going to get an update on your little bundle of joy?
This is how I make mine too! I usually put them frozen in a pan with an ice cube and cover them for a min so they start to steam, then add the butter and such til just crispy
Pork does go with pierogi's, but never thought about having with ground sausage. I have made them with bone-in, center cut, and country style spare-rib pork chops, carmelized onions and apples, yum!
My heart melted when you asked Orbit if he liked the new doorknob and he looked at you and then did the little head tilt! You have such sweet puppers! Please give him and Tibro extra nose boops and hugs.
I love that you cracked the eggs into a separate dish. My Mom used to get eggs from “The Egg Man” he would drive to our house straight from the farm. And she always cracked the eggs in a separate dish, just in case an egg was bad or incase of shells. She did crack with a knife.
Thanks Becky! I too love caramelized onions, we (I, my mum, her mum etc) also put them in our mashed potatoes. Tip for your cutting rounds: put the cutters all nested together on a piece of paper, draw a line around each of them, write the measurements down and keep this paper in inside the tin. That way you can always quickly find the right size.
As a Polish person I can say that pierogi are delicious and something that everyone would have watched their grandma or mum make them, the whole kitchen being covered in little dough rounds and it would take hours, it wasn't a difficult job but was time consuming although everything was done by hand so took hours but they were always something the whole family looked forward to. They were so comforting and delicious, different flavours and some of them were eaten with red barszcz which is beetroot soup for anyone who doesn't know, minced meat would typically be in those but there other fillings, I loved them but I'm sure everyone had their favourite flavour. I haven't ever made them funnily enough but I wonder if bread flour is best instead of other types of flour, bread flour for other types of dumplings or pasta, i wonder if anyone has tried this.
Must say that I have only watched a few of your videos and my thought was initially oh my she is a chatty person ☺️ but in the best possible way! Your personality comes across as very welcoming and I find myself totally relaxed and immersed in all that you share with your audience. May there continue to be an abundance of many great things in your lives.
Thank YOU, Becky! I had a very difficult day of pain, after 4 hours of sleep. Your video was so cheering and helped me to feel brighter and make it through an otherwise unproductive, difficult day.
When you get ready to process a large amount of garlic I have found that separating the cloves and then soaking them in cool water for about half an hour makes them easier to peel. Definitely softens the peels so they aren’t as hard on my hands, and keeps the peels more intact while removing them instead of them breaking into frustrating bits. One nice benefit of freeze drying your pierogi filling us that if you decide to make some more pierogis later, you will only have to make dough & reconstitute filling. I think I’ve heard of dry cottage cheese as the cheese addition to potato dumplings of some variety, but parmesan sounds like a great choice. An idea for next time you want to use something homegrown before you’ve weighed it for a total harvest is to just keep a food scale and a running tally of the food and how much of it you’ve already used of it in the same area where you’re storing it. Then later when you might have more free time you can add up what’s left plus what has already been removed and used. In my experience when you have a set of cutters like your round ones they almost always have their individual sizes stamped on them somewhere. I can’t wait to see how you and Josh continue to make the new homestead your own. =)
Becky, you truly inspire me. Because of you, I want to grow my own herbs so I can dehydrate and make my own powders instead of buying from the store, make my own vanilla, can so many things that I never knew that could be canned, and so many other things. You have taught me so many things by watching your videos. Thank you for taking the time to do this for all of us. I look forward to watching many more videos and going through all of the older videos. ❤️❤️❤️
I just love to watch you're videos while I'm cooking, and it's just like spending an evening in the kitchen with my best friend. Can't express how good you really are at brining your audience into your kitchen with you
I heard you can put the onions into a dutch oven with a lid into a hot oven for an hour to caramelize. Stir every 15 minutes. Still less babysitting then on the stove. If too many onions, they'll crowd and "boil", not caramelize. Adding salt to early in the process with make them sweat (and cause the pan to get watery, not the goal) so salt later, after caramelized.
I'm Polish, my mom would make these. After boiling she would pan fry them until golden then place them in a baking dish and pour sour cream and butter over the top and bake for about 10 to 15min. So yum!
I don't have a garden or a homestead - just a small townhouse - for now but your videos really make me want to plant a garden and start doing more from scratch - I just need a big island to be able to do all the cooking! Your videos always make my day :-)
If you have room indoors or on a small deck or porch, you can grow many things under a grow light and hand pollinate if needed. Tomatoes are really easy to grow.
Take the garlic cloves, put them in a jar with a cover and shake like crazy. Voila. Peels off. Then freeze in a container and grate when you need fresh garlic.
Those pierogies and the brownies looked soooo good. I just thought I would suggest two other potato dishes to preserve potatoes that maybe you would like to try: knishes and borekas. Both are savory pastries filled with a smooth potato filling, but borekas are more crunchy.
If you ever want to try another, easier recipe for the dough try mixing around 18oz of all purpose flour, 1 and 1/4 cups of hot water and a big pinch of salt. You can even make 70 pierogis out of this portion. Eggs sometimes make the dough harder. Greetings from pierogiland 🤪 Poland loves you Becky 😘
Becky, about potatoes peels, my chickens won't eat raw potato peels, but if I cook them they will gobble them up. Sometimes I just pop them in the microwave if I don't feel like heating up the house. Awesome harvest of potatoes and onions!
It’s incredible to me how exquisite yet simple all these meals are. You just get stuff from your garden and make a masterpiece. LOVE watching you Becky!
I love that you said you get in the zone and watch your favorite UA-cam videos while cooking! Fun fact: you’re the UA-camr I love to watch while I’m in the zone!❤️ I appreciate your work, your dedication and your genuine nature! Keep being yourself! I have so much fun joining you in the kitchen.
I have Thank Becky's mom - in one of hour previous videos she peels all her garlic and double bags them and keeps them in the freezer. I too hate peeling garlic, so I tried this with my garlic I grew in the garden. I am LOVING IT ❤️ Thank you Becky's Mom 💖 And Thank you Becky for such an awesome channel!!! 💖💖💖
A trick I found for making caramelized onions came from a recipe for French onion soup. Put a little bit of oil or butter in your crockpot and fill it with sliced onions. Let them cook on low for 12-14 hours (I think once I did almost 24 hrs). They end up a dark caramelized color that are perfect for whatever you want. They cook down a ton and went so quickly in our family. Seeing this makes me want to make more. Those perogies look awesome. You always make me want to be more adventurous with my cooking.
Becky, have you tried luban for your cucumbers? Easy way use Greek yogurt, lemon juice, garlic and peppermint leaves crushed. I use dried peppermint. The lemon juice is to taste, we like it lemony so we add quite of bit of lemon juice. You can even use it as a salad dressing or a dipping sauce for just about anything.
Our Grandson just married a beautiful young lady whom was born in Poland and immigrated here when she was in first grade. She is going to teach me how her family makes perogies. Can’t wait to see the rest of this video. I keep having to restart as I get interrupted!❤️❤️
Becky you should buy a luggage scale to weight your produce! You can just put everything in a couple of bags then hold them up! You won't accidentally double weigh and it'll be much quicker 😊 Some of my tomatoes had those rings on the top and I had never seen that happen before, I thought they looked so beautiful! I call them "tomato stretch marks"
Yummy! I usually add carmalised onions to potatoes (something different) but never add cheese. Must try that. Thanks a mill for an amazing (as usual) video. Love from the Netherlands😘😘😘
Hey Becky, A little helping tip regarding the onions: I make a bit batch of caramelized onions and freeze them in small portions. Also, next time you have a big batch of caramelized onion cooking, try spreading them on a baking sheet and sending them into the oven. This way they will dry up much faster. love your channel and wishing your growing family all the best.
I must say watching you knead dough is ASMR HEAVEN 😍😍. Love all of your platforms! You are such a great content creator! I say it often but it's so true! So inspiring, positive, uplifting and knowledgeable! Such a fan! 💜💜 wish you and Josh the best! I'm such a big fan of onions 🌰 too. I love them caramelized! On anything! 😋 lol
i’m russian-ukrainian and pierogi (or as we call them, varenyky) are normally boiled and then put in a pan with butter and onions to fry. then served with a dollop of sour cream. truly delicious and it goes to show you simple things can make such wonderful food!
Of course, everything looks amazing and effortless! I’ve always heard that you shouldn’t store onions and potatoes together because one gives off a gas that could spoil the other. Maybe it’s just an old wives tale, however. A bit of fresh basil and a splash of extra virgin olive oil on those gorgeous tomatoes would take them to the next level, I think.
If you cut off the root end of the garlic and crush them before you peel them, the paper comes right off before you even touch them. It's so much easier. I love your channel.
Josh’s mom here - the brownies were amazing!! Grandpa didn’t even notice there was zucchini in them! Definitely a hit!!
Thank you so much for letting those of us who were wondering know how they turned out..I plan on trying them!👍
@@michellebarham326 I'm sure we all are wonderful but I think you meant wondering, LOL
@@lindastent-campbell5130 yes, auto-correct should be renamed auto-incorrect..and I should edit before sending..but my fingers are faster than my eyes! Lol
good to know they weren't dry!
I must have 20 -25 packages (2 cups each) of shredded zucchini in my freezer, all home grown, now I know what else I can make besides zucchini bread. I think my household will love the brownies. So happy you shared with us the taste of the final product.
TIP: I think of sharing this every time you grate zucchini. Leave the ends on instead of cutting it off first- that way the piece that is too small to grate (without losing bits of your finger) is the end piece you're left to compost instead of a piece of the flesh that you want to use. Just a thought🥰
Thanks for this tip, I will be using this,if you don’t mind 🤗
Great idea!!
What a great idea!!
So clever. TY!
In Ukraine, we call these varenyky. And pierogi ( pyrizhky in Ukrainian) are bigger (yet the dough and filling are the same) and we fry them. Love your channel, Becky, it is like an island of peace in this sea of madness around us
Exactly 😉🙏❤️
Boiled and then fried in butter pierogy - Yummy!!!
When I was in Ukraine they served veraniki as either potato, meat or fruit and were all boiled. The potato ones were served with sour cream, so very yummy. The fruit ones had a bit of sugar sprinkled on top. Not sure what kind of meat they used, but it had the texture of ground beef but not the taste.
@@lindamathews9168 varenyky with cherries are the most traditional ones. Those with meat usually are made of a mixture of minced pork and beef. My favorites are with cottage cheese, served with sugar and sour cream. Sometimes we do not bother making the dough and filling, just mix cottage cheese to the dough, cut it in chunks and then boil. It's called lazy varenyky, kids love them
I'm looked for this comment ) Yes, it's one of the most tradional dishes here in Ukraine. And it's so many variation of it. I, for example, using fres onion and soft chees (tvorog) in it. And we it in with cream or rost with onion. Sooooo delishis, yam
And I also see, that Becky coocked a lot of Ukraine dishies yarlier too ) Maybe some day it will be borsh 😉
I caramelized 20 pounds of onions in a big roaster, then I freeze dried them. They are AMAZING. They rehydrate beautifully, and they are excellent as crouton type crunchy bits on soups, salads, etc. Or they are good as just a snack. I used a tiny bit of water, and a very small amount (about 1/4 c) of butter for the whole 20 pounds of onions.
Thanks for sharing that Sarah. Excellent idea 😊
Oh that’s sounds amazing! Gotta try!
That sounds amazing 🤩
I freeze dried some caramelized onions too and I agree, they are amazing! I really like them as a topper for cottage cheese!
You can also blend them into a powder after dried and use it for a seasoning. It's amazing!
I'm sure you know this but I'll tell you anyway. Do NOT store onions and potatoes together as the onions will cause the potatoes to sprout much faster than if the spuds are on their own. I now store my onions in a separate area from my potatoes and my potatoes last much, much longer. I tell you just in case you are unaware.
I’ve always wondered why my potatoes sprout so quick I just never took the time to research it! Thank you so much for commenting this! I USED to keep my onions and potatoes in the same basket 🤣
That's true. And some people store both in the fridge.
@@silviamagda I store both in the fridge as I find they go bad a lot more quickly if not
Thanks I didn’t know that
Glad you posted this comment.... My exact thoughts when I saw the onions & potatoes curing together in the basement.
Wow! That is a REAL polish meal! Coming from a polish person, from the sliced tomatoes, to the cucumber salad, to the carmelized onion, to the perogi, all authentic! Little tip, fry your future frozen perogi in butter for a couple of minutes to cook, transforms the entire meal to crispy deliciousness!!!!
In Poland we use the term "pierogi ruskie" (btw, pierogi is plural, the singular is "pieróg" 😉) for the ones stuffed with potatoes, caramelized onion and cottage cheese. I've just had some at my mom's house 😆 in my family we eat those served with melted butter with some onion and a dollop of sour cream (or Greek yoghurt)
Thank you for the plural and single terms! I hope I can remember the single term! I would not have known what I call them was the plural term! 😁❤️
My goodness! That sounds delicious! I'll definitely try to make them soon! (My potatoes are almost ready to harvest and my onions are drying in the shed!)
I always wonder, why they are called pierogi ruskie, because "pirog" means a pie in Russian, and this dish is called "vareniki" from the word "varit'" - to cook in the boiling water.
I also recommend to add some diced fried mushrooms in the potato filling.
And also adding the butter that way is right. The water or milk have to infiltrate into the flour particles, and butter doesn't allow them to do this when added before.
Sorry for my English it's my second foreign language.
@@Наталья-б6ч8ш Ooh! Adding mushrooms would give it a lot of taste! 😍 I'm taking notes! And your English is very good 😊👍
@@Наталья-б6ч8ш I found that the name derrives from Red Ruthenia, although I also thought for most of my life that it's an adjective "Russian"
Hey Becky. Another way to finish off the perogies is after boiling them, drain them, then add them to a pan with butter (and garlic/chives) and gently sautee them. Delicious 😋
My favorite!
My fav too! That little bit of toasting enhances your filling flavors.
We always fry them after boiling. I toss in garlic and onions too and we always serve with sour cream. My favorite are loaded potato pirogies with cheddar Cleese, onions and bacon. Also buffalo chicken pirogies are a hit too.
@@deanne609 , sounds delicious. I'll have to try the buffalo. My Husband loves buffalo wings, well, anything covered in buffalo sauce 😋
This is the only way I have ever known to have pierogies and love this dipped in a sour cream or ranch
You're my favorite person to watch during pressure canning. An hour and a half goes by so much faster with a couple Becky videos
How were the zucchini brownies?
They looked good.
I have never had those potato filled pastas ever. Sorry forgot what they r called. So fun watching and learning from you.
Josh is one lucky guy! That freeze dryer is amazing what you can put in there. I wanted those green bean sticks.
Also love your door handles.
You ate an a n azing young lady and so smart. I'm 72 and i never knew what you know at the age you are now. But sure is fun to learn from you, miss becky.
Exactly, I am just resting rn and watching her is so calming.
I love the face Becky makes when she tastes something really good. Always makes me smile!
It's awful
Every day I get up and look for a video from you! I grew up with a true master gardener. Everything that came out of our gardens (our back yard, grandma’s next door, the neighbors on the other side of grandma’s) was canned and preserved. Everything. We were dirt poor and that is what we had for the whole winter and into spring. I didn’t know what it was like to have a tomato in the winter. I never had a tin can of green beans or corn until I got out on my own.
And…I hated all of it. Every single bit. Until I met my first husband many years ago. When we bought our acreage, I planted everything. I canned everything. It was just the two of us,but, I did it. When he died, I gave it all away. I wanted nothing to do with it.
Then, I met Jeff. He and I grew up on eating garden produce, fresh chicken and beef. I still do not can meat, but he loves it. Yes, we got married, put in a huge garden and I started canning again. He does not like vegetables but I still grow and can them. We have been together for 20 years now and watching your videos on preserving has gotten me to loving my canner, dehydrator and anything that helps that process. Thank you so much for renewing my love of preservation.
Thank you for sharing . So sorry for the loss . How beautiful that you found someone that shares your passion for food grown right . Again . ❤
The Polish heritage in me is so happy to see you making pierogis from scratch. Cooking these tradition type foods with my grandparent’s was such a found memory. It’s been a few months since I have made some, but you have inspired me to make some soon! 😊
Freeze dry some potatoes for potato flour. It's great for thickening savoury and meat pies and sauces. Great flour for gluten free options.
That’s a great idea Kathleen
Great idea! Thank you
So beautiful Becky. I love your set table and hardware. You have so much energy but I guess I did at your age too. I’m going on 70 now and have some disability. Bless you and Josh ad your beautiful dream home and the child you are carrying 🙏🏼
My best friend is half Irish and half polish and she makes the best pierogies ever and she taught me how to make them when I was in my very early twenties. Now that I will be 60 in December I have made thousands of them through my lifetime but where I used to just use a glass to cut out the dough and then crimp the edges or twist and roll the edges I have since bought myself a dumpling press and the package came with like four different sizes so now I have them for making hors d'oeuvres size, Chinese dumplings or wontonssize, pierogies size, and even Fried Pie size..
So much easier I just rolled my pasta sheets out and then flip open The Dumpling maker press down on the dough and it makes a circle and then just put it in the dumpling press put the filling in press it down and voila it's done please hands are starting to cramp at this age after a few hundred at a time LOL
I also have one of thoose...so much easier now when my hands are starting to ache...my doc says I´m getting old...but I´m not sure about that, my brain says I´m 25! 😁😆
I have one of those dumpling presses too! Love it!
I would love your recipe
Would you please tell me the brand, that sounds like a great present for a friend of mine. Thank you.
@@zormier2002 me too.
Mini pierogi!! Yum! My big, extended family (60+ people and counting!) get together every year for our "Pierogi fest."
We spend all day making hundreds and hundreds of them from scratch. Some to eat that day, but most to freeze so we can enjoy them for Christmas day.
I'm Polish and I approve this message!
🥰🥰🥰
I just came to say the same thing!
Aw yay!
It's so refreshing to see someone who loves onions and garlic as much as I do. I agree...you can never use too many onions. The amount of flavor they impart can never be overstated. There's nothing more frustrating than when a friend or family member tells me they made one of my recipes but it "wasn't as good" or "didn't taste the same." Almost inevitably, they didn't use as much onion or garlic or other aromatic that I put in the recipe. Lol. SMH.
I have two friends who can’t have onions so it’s always a challenge to cook for them as I love onions. Luckily they can have garlic and love it as much as I do!
@@tiff2106 Yeah...allergies are rough and a whole different thing, obiously. I guess I'm really addressing the fact that cooking with onions and aromatics is very different than what people think it will be because they transform so much from their raw version. Yet...many are scared to try...and it's all just so good. :)
Hi Becky, just watching you rice your spuds, a little trick: on the end of the ricer is a wee lip so that it can be pressed against the saucepan and you don't have to use all your strength in mid air. Learned that one from another youtuber a wee while ago. Loving the videos can't wait to see all the preserving!
Thanks for the tip! I don’t have a ricer as of yet, but they look really handy! 🌺 Jen
I do not have a ricer either!
Thanks for the tip
@@alaskafamilykitchen3203 I had one. It just took up too much room for how often I used it, which was never.
Put the bowl in the sink. Press the handles on the worktop. You can use both hands to press. I find this so easy as I have weak arms. Also easy to rinse away any bits thst escape.
Becky, you are a wonderful homemaker! You create a welcoming atmosphere, even for your viewers. I'm enjoying watching you and Josh develop your new homestead.
You're the only one that i can watch 50 min without getting bored
Oh my goodness Orbit tilting his little head when you were speaking to him, so love your pups!
You’ve inspired me to make meals for the freezer. I’ve made 32 dinners for me and my daughter as I have a tough couple of weeks coming up and decided it’s one less thing I have to think about. I was so pleased when I’d finished. It literally only took me a couple of hours and four pans. I’m so pleased! Thank you for motivating me!😊
Best wishes, and I pray the next couple of weeks to well for you!
@@lisagrafton2529 thank you ❤️
Impressive!
@@thomasapayne1 thank you! It was a lot easier than I thought. I did what Beckie does and, for example cut up all the veg for all the food then split it up. Lasagnes. Chilli. Shepherds pies and bolognese. One lot of mess and clearing up for 32 meals. I couldn’t believe it. Definitely carrying it on in the future! So much cheaper bulk buying as well.
This video made me smile. You know its going to be a good one, when Becky says, " I just want to try this recipe to see if we like it." And then proceeds to make a quadruple batch. Lol.
I cooked down the tomatoes from my garden, which I froze because I was on vacation for a few months, and made 12 quart jars of tomato sauce! I’m so excited!
I had to pause the video to say this to you:
You either succeed or you learn, there is no failure.
Thank you for sharing your learning experience with us from your potato curing process last year. You really have had so many wonderful successes and I love to learn from your channel. I'm slowing gaining more confidence to grow my own food and a big part of that is how detailed you explain your processes. So, thank you!❤
My grandmother was a wise woman and a great cook and baker. She gave me lots of advice over the years and one I will always remember is always try a recipe with the instructions, ingredients and amounts as written at least twice. This will tell you if it is something you like or if you want to change it to your own taste but it is not fair to decide if it needs changing if you never used the original recipe. Then write down the changes so if you want to reproduce it or change it you know what you did in the first place! I have found, for me, she was correct. I always think I know best what I should do with a recipe but I really can’t know if I am improving it if I don’t do it the original way, if I never gave it a chance to start. I think she gave me this advice because she was a Guinea pig for some of my “improved” concoctions !
Becky you are a gift from God! Your enthusiasm is palpable and the way you honor and respect your blessings and bountiful harvest is so wonderful to see. I look every day with great anticipation for your new vlogs. Keep up the good work and may God continue to bless you abundantly. 💝
You continue to amaze me every single day!!! I want you to know that I look forward to your videos so so much. They continue to be a bright spot in my day and always leave me smiling!!!! Please never forget that you have many people who think you are AWESOME!!!!!
Yes yes yessss! I totally agree 💯👏👏👏
Perogies are a family tradition and I learned to make them without a recipe and just following along. ❤
I saw someone on youtube bought a brush and dustpan for her counters and only for her counters to brush crumbs, flour etc from her counter before wiping them down. I thought it was such a good idea😁
Becky, you have the most wonderful disposition, especially for someone your age. You are just a wonderful person, and such a joy to listen to you. Making someone feel so happy is such a blessing you give out. I always look forward to watching your videos. What a wonderful mother you will be! May you have many many blessings, happiness, good health in your life. You deserve it. Sending love your way. 🌸💖🌸
My dad's favorite Polish salad is even simpler: cucumbers, chopped green onions, sour cream & black pepper. Pierogi's are best sauteed to a crispy crust, no soft boiled ones in our family. Add kielbasa & that a great dinner! I plan to try dessert pierogi's this fall.
My grandmother makes hers with sliced cucumbers, chopped green onions, sour cream and garlic powder. We also lightly saute the pierogi's to get that light crispiness. Then have a dollop of sour cream on the side.
I’ve tried the pierogies both butter sautéed and boiled and our entire household prefers boiled because it also taste like dumplings on the outside! We also don’t want the excess grease because several of our family members are worried about heart issues/weight problems.
@@MaryDavidson911 we boil them first, but the just seem too soft and boring just boiled. We then saute them in very little butter. Just enough to give them a slight crispiness. We put them on paper towels after sauteing to soak up any extra butter left. You can also use any light vegetable oil too, but they taste better with butter.
Our pierogis are deep fried to a crispy golden brown. Then dipped In sour cream or vinegar
Pennsylvania Dutch country
As a Polish girl, I will tell you… go bigger for the pierogi, it will be easier and not disappoint! Lol I use larger cutters and dough scoopers for ease. The Ricer is the best way I have found for the filling. You can also use farmers cheese to add to it but I might just have to try Parmesan 😃 I’m so glad I saw Josh’s mom comment about the brownies!! I was wondering how they tasted!!
As another Polish girl, thank you for not adding the 's' to pierogi. 😊
I make massive amounts of caramelized onions and freeze in pint size portions. The same with roasted garlic. Family &friends beg for a supply as well as the compound butters, etc. 🤤 I make garlic and onion butters (herbs incl.) in rolls which makes it easy to slice for topping meats & veg dishes. Great gifts!
I use the Americas Test Kitchen's method for caramelizing onions from the french onion soup recipe. Enameled Dutch oven, in the oven. It starts off full and gets down to about 1/3rd. Less fussy to monitor, but you would need to remember to set the timer.
Thanks to you, I started a kitchen garden at home this spring! And the timing was perfect given the prices skyrocketed!
I have a very low income and being able to eat fresh strawberries is a luxury I wouldn't have otherwise!
I'm also learning to preserve and make use of all parts (like the onion top pesto!). It saved me quite a few times from going to bed hungry!
Atta girl! Way to go!!
Im Polish so I can call myself a pierogi pro. So the real pierogi dough is made without milk and eggs. It's really simple, just flour, hot water, a bit of salt and oil. Look for a recipe like that and try this. The dough is elastic, soft and delicious!
They look soooo delicious! In addition to boiling them we fry them in the pan you used to cook the onions with a little extra butter just to brown them. We serve them with the onions on top and sour cream. Hope you enjoyed them. 😃
You're making me sooo hungry, they sound amazingly delicious ❣🍾🥂🥰
That is the Polish way. My Polish Mother also served with applesauce on the side.
That sounds delicious! 🌺 Jen
This is my family’s favorite way to eat them .
I do what you do but don't get a chance to add onions or sour cream....they gobble them up! That buttery crisp pierogie skin is so yummy
Making those pirogues reminds me of our family tradition of making Ravioli for Christmas. It's a huge labor of love and many were born and many have passed thru the years but we all get together after Thanksgiving for a day and make Ravioli...it's Wonderful
Hey Becky, next time you need to caramelized onions, give it a try in your instant pot. Five minutes on high pressure then release the pressure and set it to sauté in mode for a few minutes and that’s it, you’re good to go. I read about this on the Internet and tried it and it works fabulously and you don’t have to stand over a stove for 30 minutes
Becky next time you do a large onion 🧅 haul and want them caramelized put them in a crock pot overnight. Smells heavenly and they come out perfectly browned.
What a great idea. Thank you.
I love the look on your face every time to taste something! Your eyes tell us all it tastes great. Love your channel. ❤️
@@cynthiafisher9907 😂
Garlic...consider using your grow bags and either ordering more the same size or ordering the big ones that are 100 gallons or so. Cheap for a temporary solution
OMG!! Not only do we see how wonderful it is to turn a huge harvest of potatoes into delicious perogies but I’m also happy to know what you added to make a delicious complete meal. Another awesome takeaway from this share is to not throw away the onion broth and add to homemade tomato soup. I love the harvest season and have learned things that inspired me to buy seeds. I have to grow on a much smaller scale. I bought flower seeds as well to mingle in with the vegetables. Love the way it looks in your garden! Feel grateful to see and hear you say when things don’t exactly turn out just as you planned. But then you immediately say “but that’s okay”, then you show how workable things continue to be. 🌻
for anyone that doesn't have a freeze dryer, mashed potatoes also just straight up freeze really well! when we make some now we make a big batch and I portion then out into little tubs that are the perfect size for one dinner
What is the best way to reheat them? Do they turn watery when thawed, or do you reheat from frozen?
@@MFV77 i prefer to pull them down to fridge a day or two before i wanna reheat them. I have done it straight from frozen, but it's just more annoying to work with. I put in stainless steel pot on med high heat and just continuously stir it around until it's heated through. The texture will look watery first but as you cook it the water evaporates out and they get nice again! Just keep stirring and cooking til it looks right
@@StefFrederick thank you 😊
I don't think I've ever been as hungry in my life after watching this... or so tired. Perogies are heaven food, and you work so hard! You are an inspiration.
Bar Keepers Friend will help remove the black area on the bottom of your enamel coated dutch oven. I have used it on mine many times. Made mine look like new, plus helps with the overall heat distribution of pot to keep it clear of burned marks.
Becky, it is "pierogi", without the "s", since it is already plural (one is "pieróg"). There are many recipes for the dough for pierogi in Poland, and over the years I have tried various ones, but to me using the food processor makes it much faster and easier. The recipe I love is to mix the flour, salt, and butter in the processor (like for a pie crust) and then add boiling water...You can also mix mashed potatoes, onions, AND farmers' cheese in a filling. Pierogi done this way are very tasty... So, the addition of some parmesan will be good. Also, you can saute some chopped bacon, or extra onions to pour over cooked pierogi...even better 😋
You can stuff pierogi with any filling you want. During the summer season in Poland pierogi stuffed with strawberries, or blueberries (mixed with a little bit of sugar and potato starch to be not too runny) and served with fresh cream and sugar are very popular. YUM!
I have a Polish sister in law and I love her pierogi she makes special ones at Christmas it a bit of a tradition now that she makes them on Christmas eve
I always remember my babcia making pierogi and have such fond memories, I think the potato, onion and twaróg was a good flavour, second best probably was kapusta kiszona, which was your favourite?
@@questionmark9819 It might sound dumb but what is twarog?
@@dianariconda7659 hey, doesn't sound dumb at all, it is after all a food in another lingo! It's a type of cheese, curd cheese specifically and it's used in things like cheesecake or pierogi. Some people have compared it to cottage cheese but it's much firmer and not lumpy although it's best passed through a fine mesh sieve. It's mild but has a slight tang to similar slightly to cottage cheese and it's dry, not like cottage cheese. It's not really a type of cheese you would spread on bread or something although whatever floats your goat lol. Also it's pronounced tvaa-rogg, or at least that's the best way I can describe it. I hope this helps, whenever I am writing to someone who is Polish I always do a half English, half Polish purely because the exact translation is not always right and it's easier to say it Polish and easier for me too purely because even though I am fluent in both languages I speak better English but there are some words that are just not able to be translated exactly. ☺️ Hope this helps, sorry if it was a bit long!
@@dianariconda7659 twarog is a cottage cheese but without water / moisture / is not cream cheese but you can see texture twarog / in Poland we also call this as a white cheese / is made from sour milk
you can see a video on you tube how to make it
Getting settled into a new home takes a LONG time and you not only moved, you remodeled a large portion of your home. You are making GREAT progress!
The baby bump is soooo cute. So excited for you guys. Love watching your cooking episodes.
With my potatoes I made frozen hashbrowns, taters tots and French fries, so much better than store bought! And thanks to you I chopped and froze 40 lbs of onions, such a time-saver!
Oh my gosh becky, pierogies are awesome but I've never tried homemade ones. I've always parboiled my pierogies drained them, and then sauteed them in a skillet with butter till they get brown on both sides. They are so good! I am definitely going to have to try this recipe you added in the description box! I love your videos keep them coming! When are we going to get an update on your little bundle of joy?
This is how I make mine too! I usually put them frozen in a pan with an ice cube and cover them for a min so they start to steam, then add the butter and such til just crispy
this is how I have always done it as well, Charlene.
That's how I do them. My favorite is to sauté them with peppers and onions and cut up smoked sausage or kielbasa. The flavors go together so well.
Pork does go with pierogi's, but never thought about having with ground sausage. I have made them with bone-in, center cut, and country style spare-rib pork chops, carmelized onions and apples, yum!
My heart melted when you asked Orbit if he liked the new doorknob and he looked at you and then did the little head tilt! You have such sweet puppers! Please give him and Tibro extra nose boops and hugs.
I love that you cracked the eggs into a separate dish. My Mom used to get eggs from “The Egg Man” he would drive to our house straight from the farm. And she always cracked the eggs in a separate dish, just in case an egg was bad or incase of shells. She did crack with a knife.
Thanks Becky! I too love caramelized onions, we (I, my mum, her mum etc) also put them in our mashed potatoes. Tip for your cutting rounds: put the cutters all nested together on a piece of paper, draw a line around each of them, write the measurements down and keep this paper in inside the tin. That way you can always quickly find the right size.
It’s so smart you are making things already prepped . In your baby season you will thank yourself this winter ❤
As a Polish person I can say that pierogi are delicious and something that everyone would have watched their grandma or mum make them, the whole kitchen being covered in little dough rounds and it would take hours, it wasn't a difficult job but was time consuming although everything was done by hand so took hours but they were always something the whole family looked forward to. They were so comforting and delicious, different flavours and some of them were eaten with red barszcz which is beetroot soup for anyone who doesn't know, minced meat would typically be in those but there other fillings, I loved them but I'm sure everyone had their favourite flavour. I haven't ever made them funnily enough but I wonder if bread flour is best instead of other types of flour, bread flour for other types of dumplings or pasta, i wonder if anyone has tried this.
Must say that I have only watched a few of your videos and my thought was initially oh my she is a chatty person ☺️ but in the best possible way! Your personality comes across as very welcoming and I find myself totally relaxed and immersed in all that you share with your audience. May there continue to be an abundance of many great things in your lives.
When I chop a bunch of onions I always chop extra so I can freeze them in small batches that way if I'm in a hurry I don't have to chop them up
Thank YOU, Becky! I had a very difficult day of pain, after 4 hours of sleep. Your video was so cheering and helped me to feel brighter and make it through an otherwise unproductive, difficult day.
Your potatoes will sprout faster when next to onions. So better to keep them separate. Just a tip.
Thanks for the tip!
Yep, the ethylene gas produced by the onions.
Love pierogie. I put in the boiling water, drain pan fry with butter and onion, salt, pepper. Yummy 😋
yum! I do the same except I add a little garlic to the pan too 😊😋 I haven’t even had breakfast yet and no I am craving Pierogie haha 😂
I love love love how you break terms down and simplify things for us. Makes the process of gardening, canning, curing easy and do able. Less scary!
Hi Becky, my goodness you are BRAVE trying out new recipes on guests without having so much as a practice run first. That takes CONFIDENCE❤
When you get ready to process a large amount of garlic I have found that separating the cloves and then soaking them in cool water for about half an hour makes them easier to peel. Definitely softens the peels so they aren’t as hard on my hands, and keeps the peels more intact while removing them instead of them breaking into frustrating bits.
One nice benefit of freeze drying your pierogi filling us that if you decide to make some more pierogis later, you will only have to make dough & reconstitute filling.
I think I’ve heard of dry cottage cheese as the cheese addition to potato dumplings of some variety, but parmesan sounds like a great choice.
An idea for next time you want to use something homegrown before you’ve weighed it for a total harvest is to just keep a food scale and a running tally of the food and how much of it you’ve already used of it in the same area where you’re storing it. Then later when you might have more free time you can add up what’s left plus what has already been removed and used.
In my experience when you have a set of cutters like your round ones they almost always have their individual sizes stamped on them somewhere.
I can’t wait to see how you and Josh continue to make the new homestead your own. =)
Soaking the garlic in boiling water for 2-5 minutes does the same, so much easier!
Aww Orbit’s little head tilt! 😍 Thank you for being such a inspiration Becky. Hope you’re feeling well!
Over baked edges on Brownies is the best! I love the crunch…😋
Favorite part of the video was Orbit's head tilt when you opened the door! As always, thanks for bringing us along as you cooked!
Becky, you truly inspire me. Because of you, I want to grow my own herbs so I can dehydrate and make my own powders instead of buying from the store, make my own vanilla, can so many things that I never knew that could be canned, and so many other things. You have taught me so many things by watching your videos. Thank you for taking the time to do this for all of us. I look forward to watching many more videos and going through all of the older videos. ❤️❤️❤️
@@cynthiafisher9907 👏🏻👏🏻👏🏻🙋♀️ I’ve reported about 5-6 more
When I was pregnant, I slept all the time! You’re amazing and I’m in awe.
I just love to watch you're videos while I'm cooking, and it's just like spending an evening in the kitchen with my best friend. Can't express how good you really are at brining your audience into your kitchen with you
I heard you can put the onions into a dutch oven with a lid into a hot oven for an hour to caramelize. Stir every 15 minutes. Still less babysitting then on the stove. If too many onions, they'll crowd and "boil", not caramelize. Adding salt to early in the process with make them sweat (and cause the pan to get watery, not the goal) so salt later, after caramelized.
Becky, you are a LEGEND, young lady! Absolutely look forward to every video. I appreciate all the knowledge I didn't receive growing up! ❤️ God Bless!
I'm Polish, my mom would make these. After boiling she would pan fry them until golden then place them in a baking dish and pour sour cream and butter over the top and bake for about 10 to 15min. So yum!
I don't have a garden or a homestead - just a small townhouse - for now but your videos really make me want to plant a garden and start doing more from scratch - I just need a big island to be able to do all the cooking! Your videos always make my day :-)
Have you a balcony or small patio? Get a GreenStalk, a vertical planter where you can plant a variety of veggies!
If you have room indoors or on a small deck or porch, you can grow many things under a grow light and hand pollinate if needed. Tomatoes are really easy to grow.
Take the garlic cloves, put them in a jar with a cover and shake like crazy. Voila. Peels off. Then freeze in a container and grate when you need fresh garlic.
Those pierogies and the brownies looked soooo good. I just thought I would suggest two other potato dishes to preserve potatoes that maybe you would like to try: knishes and borekas. Both are savory pastries filled with a smooth potato filling, but borekas are more crunchy.
If you ever want to try another, easier recipe for the dough try mixing around 18oz of all purpose flour, 1 and 1/4 cups of hot water and a big pinch of salt. You can even make 70 pierogis out of this portion. Eggs sometimes make the dough harder. Greetings from pierogiland 🤪 Poland loves you Becky 😘
Becky, about potatoes peels, my chickens won't eat raw potato peels, but if I cook them they will gobble them up. Sometimes I just pop them in the microwave if I don't feel like heating up the house. Awesome harvest of potatoes and onions!
It’s incredible to me how exquisite yet simple all these meals are. You just get stuff from your garden and make a masterpiece. LOVE watching you Becky!
I love that you said you get in the zone and watch your favorite UA-cam videos while cooking! Fun fact: you’re the UA-camr I love to watch while I’m in the zone!❤️ I appreciate your work, your dedication and your genuine nature! Keep being yourself! I have so much fun joining you in the kitchen.
I have Thank Becky's mom - in one of hour previous videos she peels all her garlic and double bags them and keeps them in the freezer. I too hate peeling garlic, so I tried this with my garlic I grew in the garden. I am LOVING IT ❤️ Thank you Becky's Mom 💖 And Thank you Becky for such an awesome channel!!! 💖💖💖
You should try making pirogis with stew cabbage. It will be a great way to preserve all those cabbage from the garden.
Great idea! 🌺 Jen
Cabbage pierogies are delicious!
A trick I found for making caramelized onions came from a recipe for French onion soup. Put a little bit of oil or butter in your crockpot and fill it with sliced onions. Let them cook on low for 12-14 hours (I think once I did almost 24 hrs). They end up a dark caramelized color that are perfect for whatever you want. They cook down a ton and went so quickly in our family. Seeing this makes me want to make more. Those perogies look awesome. You always make me want to be more adventurous with my cooking.
ooo genius, love it! I never quite have the patience for stove top caramelized onions, so this is a good trick
Tnx for the tip! I need to try this since I'm always limited with time.
Becky, have you tried luban for your cucumbers?
Easy way use Greek yogurt, lemon juice, garlic and peppermint leaves crushed. I use dried peppermint. The lemon juice is to taste, we like it lemony so we add quite of bit of lemon juice.
You can even use it as a salad dressing or a dipping sauce for just about anything.
Our Grandson just married a beautiful young lady whom was born in Poland and immigrated here when she was in first grade. She is going to teach me how her family makes perogies. Can’t wait to see the rest of this video. I keep having to restart as I get interrupted!❤️❤️
I absolutely love coming home from work and starting up your videos & getting my housework done. You’re so inspirational. 🥰 have a great day Becky!!
Yay! Thank you!
When I make and serve homemade pierogi, I fry them up in some butter and onion after boiling them. So good!
I think the humble onion is one of the best accompaniment to most savoury dishes, they just lift the flavour of so many meals
Becky you should buy a luggage scale to weight your produce! You can just put everything in a couple of bags then hold them up! You won't accidentally double weigh and it'll be much quicker 😊
Some of my tomatoes had those rings on the top and I had never seen that happen before, I thought they looked so beautiful! I call them "tomato stretch marks"
Brilliant idea
Yummy! I usually add carmalised onions to potatoes (something different) but never add cheese. Must try that. Thanks a mill for an amazing (as usual) video. Love from the Netherlands😘😘😘
Having your potatoes and onions will encourage both products to sprout.
Watching this while my grape jelly processes! I'm very excited because these are grapes from my vine.
That is amazing!
Thank you! It was quite a process but it's so fun
@@tracywhite1694 fantastic, I did that last year with my Concord's, delicious and yes it is quite the process.🌻🙏
@@Cndnwoman I'm hoping it sets correctly. I've never made jelly before, all my jars sealed but it's still really warm
Hey Becky, A little helping tip regarding the onions: I make a bit batch of caramelized onions and freeze them in small portions. Also, next time you have a big batch of caramelized onion cooking, try spreading them on a baking sheet and sending them into the oven. This way they will dry up much faster. love your channel and wishing your growing family all the best.
I must say watching you knead dough is ASMR HEAVEN 😍😍. Love all of your platforms! You are such a great content creator! I say it often but it's so true! So inspiring, positive, uplifting and knowledgeable! Such a fan! 💜💜 wish you and Josh the best! I'm such a big fan of onions 🌰 too. I love them caramelized! On anything! 😋 lol
i’m russian-ukrainian and pierogi (or as we call them, varenyky) are normally boiled and then put in a pan with butter and onions to fry. then served with a dollop of sour cream. truly delicious and it goes to show you simple things can make such wonderful food!
Of course, everything looks amazing and effortless! I’ve always heard that you shouldn’t store onions and potatoes together because one gives off a gas that could spoil the other. Maybe it’s just an old wives tale, however. A bit of fresh basil and a splash of extra virgin olive oil on those gorgeous tomatoes would take them to the next level, I think.
If you cut off the root end of the garlic and crush them before you peel them, the paper comes right off before you even touch them. It's so much easier. I love your channel.