Kaleenkapiroshky Recipes

PIROSHKY (PIROSHKI)

Steps:

• Dissolve yeast in water and let stand 10 minutes. In large bowl, combine flour, sugar and salt. Make a well in flour and add milk, egg, oil and yeast. Combine to make a soft dough. Knead about 10 minutes. Let rise one half hour to one hour.
• Brown chopped onion and garlic. In separate pan, brown ground beef. Season with salt, pepper, garlic and onion. Cool meat mixture and remove solidified fat.
• Pinch a golf-ball sized piece of dough, flatten with fingers or roll out to 1/8" thickness. Place 2 Tbsp filling in center and bring opposite edges of circle together. Pinch securely. (The traditional shape is a plump center with tapering ends.).
• Let piroshkis rise seam side down, 30 minutes. Heat oven to 350. Brush with egg and bake until golden brown (approx 20 min, it depends on the size). The piroshky may also be deep fried.
• Ed. Note: I also like to add about 1 cup cheese sauce powder (sometimes found in bulk food stores) to the meat mix. I find it gives a slightly cheesy taste. If I do that, I omit the salt.

KALEENKA PIROSHKY

Steps:

• In a skillet, brown the onion in oil, about 7 minutes; remove and set aside.
• Brown the ground beef in the skillet, drain the grease, then add in the cooked onion, garlic, salt, and pepper; set aside.
• (The original recipe had you then chill the mixture to 40 degrees and"pick out solid fat," but that's a step I forgo).
• In a small ceramic or glass bowl, dissolve the yeast in the warm water and let stand for 11 minutes.
• In a large bowl or using a large stand mixer, place 4 cups of the flour, sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk; mix together (use a dough hook attachment if you have one), adding additional flour as needed to make the dough soft but not sticky.
• Knead, either for about 10 minutes by turning out onto a floured board and doing it by hand or by using a dough hook in a mixer on slow speed for about 6 to 7 minutes.
• Place in a large bowl, cover with a towel, and let rise for 45 minutes to 1 hour; punch down.
• Preheat oven to 350 degrees F.
• To fill the piroshky, pinch off a piece of dough about the size of an egg and roll it out to 1/8-inch thick, then place a cube of cube of cheese and 2 tablespoons of meat filling in the center.
• Lift up the edges of the dough and bring it up to the top, pinching together tightly to completely enclose the filling and so that the dough knits together.
• Place the piroshky on a microwave-safe dish or tray, seam-side down, and microwave for 10 seconds; set aside and let rise for 10 minutes.
• Repeat the piroshky construction, microwaving, and rising with remaining ingredients.
• Place risen piroshky (all of them) on a non-stick baking sheet and bake at 350 degrees F until golden brown, about 15 to 20 minutes depending on your oven; alternately, you can deep fry them at 300 degrees F until golden.
• Note: you might also be able to run the dough ingredients through the initial preparation steps in your bread machine, to make it especially easy!

PARMESAN KALE CHIPS

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• With a sharp knife, remove and discard the hard rib from the center of each leaf, leaving the leaves as intact as possible. Place them on the sheet pans, drizzle or brush them with olive oil, and toss to coat lightly. Sprinkle generously with salt and bake for 10 minutes, until crispy. Sprinkle lightly with Parmesan cheese and bake for another 5 minutes. Cool and serve.

KALE CHIPS

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
• Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.
• Roast in the preheated oven until mostly crisp, about 35 minutes. Season with salt and serve immediately.

KALE CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
• Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
• Enjoy!