POLISH STIR-FRY- RACHAEL RAY (VEGETARIAN VERSION)
From Food Network website. I have changed this to be a vegetarian dish. You can substitute vegetarian kielbasa with the real thing, of course. I have made this a couple of times, and the taste changes depending on the type of pierogis used. You can use beet leaves rather than kale, if you'd like. This is a great way to use up some of those winter greens! I often leave out the kielbasa all together as there is only two of us here and it is just too large of a dish with it included. Vegetarian kielbasa is available under the Tofurkey and Boca brands at your local health food store (at least in California!)You can also order it online.
Provided by VegSocialWorker
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
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.
POLISH STIR-FRY
Growing up in the multi-ethnic steel towns outside Pittsburgh, PA produced some very interesting and deliciously unexpected combinations of foods and cooking techniques. This is what happens when a pantry full of Polish staples collides with the stir-fry technique. I first saw it at a church pot-luck dinner and have made it many times.
Provided by 3KillerBs
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Lightly grease big, iron skillet (I like to use my chicken fryer), with canola oil.
- Brown the Kielbasa. Take it out and put it aside. Drain excess grease.
- Fry potatoes and carrots, stirring often, until half-cooked.
- Add onion and keep frying, stirring frequently.
- When the onion is half-cooked, add the cabbage and continue until everything is completely cooked.
- Return Kielbasa to the pan, mix well, and serve once it is reheated.
- This dish travels well and reheats well.
Nutrition Facts : Calories 508.8, Fat 31.2, SaturatedFat 10.6, Cholesterol 74.8, Sodium 1054.7, Carbohydrate 39.5, Fiber 6.8, Sugar 8.2, Protein 18.8
POLISH STIR-FRY
This recipe originated as Rachael Ray's friend Jon's Polish Stir Fry, but I found out I really don't care for kale. Since I really liked the idea of a Polish Stir Fry I substituted kale with beet tops, and came out with a much better flavor (at least for me).
Provided by tamelawak
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 661.3, Fat 53.3, SaturatedFat 18.1, Cholesterol 119.8, Sodium 2949.3, Carbohydrate 21.2, Fiber 10.5, Sugar 7.3, Protein 26.7
MY VERSION OF MY FRIEND JON'S POLISH STIR-FRY AND PIEROGIS POT STICKERS WITH HERBS AND SOUR CREAM
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
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.
SPECIAL FRIED RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring water to a boil. Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes. Spread rice out on a cookie sheet to quick cool it.
- Heat a wok, wok shaped skillet or large nonstick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small bits as it scrambles. When eggs are scrambled, add garlic and ginger to the pan. Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
EVA'S POTATOES
This recipe originated from the Food Network website courtesy of Guy Fieri. I have changed it a bit to suit my tastes and it has become my favorite way to prepare potatoes!
Provided by anonymous
Categories Potato
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a large saute pan.
- Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the saute pan.
- Sprinkle paprika, garlic powder, salt and pepper over the potato slices.
- Heat over medium high heat until a nice golden brown crust forms on bottom of potatoes.
- Degalze the pan with white wine and add the chicken stock.
- Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.
Nutrition Facts : Calories 379.1, Fat 7.9, SaturatedFat 4.2, Cholesterol 18.9, Sodium 234.7, Carbohydrate 63.8, Fiber 8.5, Sugar 5.4, Protein 10.3
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