Perogies w/ Coconut Oil Sauteed Spinach

Don't you just love that feeling you get when you've finished your chores, writing assignments and prettied yourself up? That sense of accomplishment you get after being able to execute a couple of lovely written pieces all while listening to the serenade of an overly sensitive car alarm with the back up vocals of the howling terrier next door. Yes folks I managed to listen to both symphonies through out my writing session and can say for once I wasn't annoyed by the sounds around me. Life's too short right? Plus I couldn't stop smiling at the gorgeous bouquet of bright flowers Tim brought home for me during his lunch break. A luxury he finally has now that home is close to work. The brilliant sun is now hidden and the breeze becomes a chill signaling the finale of a blissful evening. ::sigh::

I promised I would share a recipe that involved using the left over pan drippings from the coconut baked chicken wings. This recipe is a simple one I made for lunch, without adding too many calories to the already starchy perogies. If you've never had a perogi before, you're missing out on a European filled version of dumplings. They're a simple dough recipe that can be boiled, steamed or pan fried. Usually filled with potato and cheese, or some other type of veggie. Since the perogies were already filled with potato and cheese, I simply used the left over pan drippings to saute spinach, then drizzled a bit of the remaining drippings over the finished dish. It was light, flavorful and did not give me one ounce of guilt since I had boiled the perogies instead of flash frying to avoid adding more fat. But you could just as easily pan fry the perogies in the pan drippings as well for more flavor. I did not measure the amount of fat I used, or spinach, so this is another one of those trust recipes. But it's really easy I promise! Enjoy! =]

P.S. I am adding a Mise en Place list at the bottom of each recipe from now on. That way you know exactly what you will be needing before hand. It's always important to organize yourself in the kitchen before starting the cooking or baking process, that way you won't forget any ingredients or tools you will be needing. 


PPS- Here's a link to my latest post on Dialect Magazine, Non-Alcoholic Holiday Comfort Cocktails, this post was inspired by Kim over at Cravings of a Lunatic's suggestion for non-alcoholic cocktails, for the person who chooses not to consume alcohol but still wants to have fun! =]

 Perogies w/ Coconut Oil Sauteed Spinach

• 5 perogies
• 1 generous handful of cleaned spinach
• 1 clove of garlic thin sliced
• enough pan drippings (or canola or veggie oil) to coat the bottom of the pan
• salt and pepper to taste

1. Boil perogies in water or pan fry them with the left over drippings. (Read label on bag, times differ for frozen and fresh)
2. In the last few minutes of cooking the perogies, heat drippings in a separate pan on high. When hot, add garlic and cook until they begin to get a nice golden color, then add spinach and salt and pepper to taste. As the bottom spinach begins to wilt, mix with tongs, a wooden spoon or spatula until all the leaves are wilted, being careful to not over cook or the spinach will become bitter. 
3. Remove perogies from their pot or pan and place in a bowl, add spinach and garlic and drizzle about a teaspoon of the remaining drippings over your dish. Serve immediately.

Your Mise en Place:

• A pot of boiling water (if you're boiling) small pan (if you're pan frying)
• A colander (if you're boiling the perogies)
• A wooden spoon or spatula (if you're pan frying the perogies)
• Pan drippings (from the coconut baked chicken wings) or vegetable or canola oil 
• A pair of tongs, wooden spoon or spatula (to stir the garlic and spinach)
• Dinnerware and silverware for serving