Polish Stir Fry Rachael Ray Vegetarian Version Food

MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis.

POLISH STIR-FRY- RACHAEL RAY (VEGETARIAN VERSION)

Steps:

• Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan.
• Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot.
• Heat a large nonstick skillet over medium heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm.
• If using meat kielbasa, drain the fat from the pan.
• In the same pan add 1 Tbsp oil and 1 Tbsp butter. Raise to high heat. Add onion to the pan and sauté for a few minutes to soften.
• Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut.
• Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to the pan.
• Toss to combine and transfer to a serving platter.
• Let the pierogis "stick" and brown in the butter as the liquid evaporates. Remove the crisp pierogis from heat to a plate.
• Stir together the chopped herbs and sour cream with salt and pepper. Serve with pierogis.

MY VERSION OF RACHAEL RAY'S CHINESE SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 375 degrees F.
• Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
• Combine ground turkey with egg in a mixing bowl.
• Place whole grain bread in food processor and pulse into crumbs. Add crumbs to meat mixture.
• Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
• Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray. Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
• When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
• Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
• Add spinach and wilt, 1 minute.
• Drain the pasta and add to the vegetables.
• Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
• Toss to combine so pasta can soak up sauce, about 1 minute.
• Garnish with sesame seeds and top with lots of meatballs.

POLISH STIR-FRY

Steps:

• Heat a large nonstick skillet over medium high heat and brown kielbasa.
• Remove from pan. Cover kielbasa with foil to keep warm.
• Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter.
• Add onion to the pan and saute for a few minutes to soften.
• Add chopped greens in batches as it wilts into the pan.
• When greens are wilted, add sauerkraut.
• Mix together reserved sauerkraut "juice", mustard, paprika, soy sauce, salt and pepper. Add to pan.
• Return kielbasa to pan. Toss to combine and transfer to a serving platter.