Tonight we have a guest chef participating in What's Cooking Wednesday. I've never had a guest chef before and I was more than surprised at the request I received this week. Monday is grocery day. Mike and I tackle it right after work, leaving the kids to play at the sitters for an extra hour because it's just easier that way.As we set about our shopping Mike said to me, "I saw a recipe in a Chatelaine magazine today. It's a new twist on an old favourite and I'm going to make it for you." I stopped dead in my tracks. It's not that Mike never cooks. It's just his repertoire is limited to opening cans and barbecuing. Although he does make some pretty mean pancakes and he can be surprisingly creative with the grilled cheese, but rarely does he tackle anything that requires a recipe.
So tonight, with recipe stashed in his pocket he shopped for his ingredients. "I'm going to cook and you can just relax," he promised me.Which was a lovely thought in theory, but the reality is we had a van load of groceries to put away. Kids that were "starving to death" and would certainly perish without a pre dinner snack and a million other little things that require a Mommy's attention. So even if I didn't quite get to relax, I didn't have to do all that plus make dinner.So what was on the menu? I know you're all wondering.
Perogies with Dilled Yogurt Sauce
1 kg pkg frozen perogies
3 tbsp butter
1/2 red onion, sliced
8 oz pkg of sliced mushrooms
1/2 cup plain yogurt or sour cream
2 tbsp chopped fresh dill
Boil perogies following the package directions. Meanwhile, melt butter in a large wide non-stick frying pan over medium heat. Add onion. Stir often until soft, about 5 minutes. Add mushrooms and stir often until brown around the edges, about 5 minutes. Then remove from heat. Finely grate lemon peel into a bowl. Squeeze in 2 tbsp juice. Stir in yogurt and dill.
When perogies are cooked, drain well. Add to mushroom mixture in pan along with the yogurt dill mixture. Stir over medium heat until perogies are coated, about 2 minutes.
Recipe Notes: This was really great simply because I didn't have to cook it. The girls, of course, wouldn't touch it with a ten foot pole. So that just meant there were leftovers and I wasn't about to complain about that. There was only one small inadvertent change. Mike forgot to buy a lemon while we were grocery shopping, so we went with out. Oh and there was no fresh dill, so we had to make do with dried. It didn't appear to affect the outcome. Bottom line, we both enjoyed this and will certainly make it again.
What is What's Cooking Wednesday and how can I play?
What's cooking Wednesday was born out of a desire to get out of that what's for dinner rut. Playing is easy, on Wednesday post a recipe that has been tried and tested by you and then pop over here and add your name to the Mr. Linky. When entering your name also add the name of the recipe in brackets and make sure you link to your What's Cooking Wednesday post and not just your blog's front page. And don't forget to link back here, the home of What's Cooking Wednesday.
So for example I would write Shan (Speedy Chicken Stir Fry) in the name section. For the URL section I would post this: http://shanrev.blogspot.com/2007/10/whats-cooking-wednesday-speedy-chicken.html
I'll let you in on a little secret. Much to Kaffy's chagrin, my WCW recipes are almost never made on a Wednesday. So feel free to cook and photograph whenever you have time and join us posting on Wednesday.