Everything about Pierogi

My boyfriends parents are from Poland but he was born here and they have been visiting for the past two weeks. (a lot of eye rolling at his mother)

Polish pierogi dough recipe (original)

Ingredients in this recipe:

  • 3 cups of wheat flour (all-purpose)
  • half a teaspoon of salt
  • 0.75 cup of boiling water
  • 0.25 cup of cold water
  • half a teaspoon of oil

takes 30-40 min — makes about 30 pierogi

Recipe:

  1. Pour 3 cups of wheat flour into the bowl. Pour the flour through a sieve to separate any lumps and in order to aerate the flour. Thanks to the latter, your pierogi dough will be softer and more delicate in flavor. Then add half a teaspoon of salt.
  2. Pour 0.75 of cup of boiling water into the bowl, while vigorously stirring the mixture with a fork or wooden spoon. At this stage, it is normal that lumps of flour will form and surface – crumble them down with the fork. Cover the bowl with a cotton cloth and set aside for about 5 minutes.
  3. After 5 min, add a quarter of a cup of cold water, give it a stir, and crumble down the lumps (if any). Once again cover the pierogi dough with a cotton cloth, but this time set is aside for 15 minutes.
  4. After 15 min, add half a teaspoon of vegetable oil (canola, sunflower or olive oil). Roll up your sleeves – it’s time for some work. Knead the pierogi dough until it becomes a smooth and uniform mass. In general, it takes 5 to 10 minutes, and at this stage a pair of men’s hands may be quite useful. When finished, the pierogi dough should be homogeneous, stretchy and a bit adhesive.
  5. Now, the dough is ready to prepare pierogi. Roll out the dough on a pastry board (or simply on a table) until you reach the thickness of about one-tenth of an inch (2-3 millimeters). However, before you start rolling it out, you should flour the pastry board. Thanks to that the pierogi dough won’t adhere or tear. However, remember that one side of the dough should remain clean. You want it to cling on to itself while folding pierogi.
  6. Cut circles out of the pierogi dough by using a cup. Place the filling in the middle of every circle and fold it to form pierogi.
  7. Collect scraps of pierogi dough, knead again, roll out and repeat steps 5-7.

Pierogi with meat filling recipe

Ingredients in this recipe:

  • 0.5 kg of beef
  • 3 carrots
  • 1 parsley
  • 1 leek
  • half of a celery
  • 1 onion
  • butter or oil for frying
  • 1 roll
  • parsley leaves
  • two eggs
  • salt & pepper
  • pierogi dough
  • crackling or fried onion

takes about 1.5 hours

Recipe:

  1. Wash 0.5 kg of beef without the bone. Put in salted water. Cook, until the meat softens.
  2. Prepare wloszczyzna vegetables: peel and cut into small stripes three carrots, one parsley, one leek and half a celery. Throw this vegetables into stock with meat and leave gently cooking on half an hour. I usually don’t buy raw vegetables in such situations. I prefer buying in a grocery those already cut up frozen vegetables.
  3. While the meat is being cooked with vegetables peel onion and cut it into cubes.
  4. Fry onion on the frying pan with the addition of butter, until it lightly browns itself.
  5. Take the meat out of stock and tear into smaller pieces.
  6. Put one roll into the bowl and fill with stock. Wait a while, as far as the roll will become soaked. Then take it out of the bowl, drain and add to the meat.
  7. Add also fried onion and precisely mix everything.
  8. Grind the blend of onion, meat and roll in a meat mincer.
  9. Chop parsley leaves up and add to stuffing.
  10. Break two raw eggs into a meat mixture.
  11. Add salt and grinded black pepper. Mix. Season to taste.
  12. If your stuffing is too dry add some stock.
  13. Now arrange this stuffing with teaspoon on pierogi dough circles and carefully glue the dough, forming pierogi.
  14. Cook pierogi on salted water. After floating to the surface cook until become soft. Then sift out.
  15. We pan-fry the cooked pierogi. Use butter or sunflower oil. Fry pierogi from both sides – from time to time turning from side to side. Fry pierogi, until become firmly browned from both sides.
  16. Lay pierogi on plates. To make the dish more tasty sprinkle pierogi with crackling prepared in the meantime, or use onion fried to gold. Many people like to eat meat filled pierogi with ketchup, mustard or other nice sauces. You can try it, but it is worthwhile knowing that such a way of eating isn’t truly traditional.

 

recipes from http://www.tastingpoland.com

 

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cooking = love + experiments

Crock Pot Parsnip Soup from Staphanie Solla

1) dice approximately 1cup each of carrots, celery, parsnips, and onion. Also dice approximately 4 cups of potatoes. Add to pot along with enough stock of your choosing to cover everything, 1 tsp of salt, 1 tsp of pepper and.5-1 tablespoon of dill.

2) bring to boil and simmer about 20 minutes till tender. Remove from heat and purée.

3) return to stove add milk to the count of 5 and return to a simmer for 5 minutes.

4) add cubes of cheddar cheese before serving to taste.

5) leftovers can be frozen.

Crock Pot Sweet Potato and Quinoa Turkey Chili  From Linda Solla

Ingredients
  • 1lb ground turkey
  • 1 large shallot or 1 small onion,
  • chopped 3 garlic cloves, minced
  • salt and pepper
  • 3 cups chicken broth (plus extra for reheating)
  • 28oz can crushed tomatoes
  • 15oz can baked beans
  • 1 cup uncooked quinoa, rinsed
  • 1 large sweet potato (about 1lb,) peeled and chopped small
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili pepper flakes
  • Toppings for after cooking: shredded Monterey Jack cheese, chopped avocado, tortilla chips, green onions
Directions
1. Add ground turkey and shallot to a large skillet over medium­high heat. Season liberally with salt and pepper then cook until no longer pink, breaking turkey up as it cooks. Add garlic then cook for 30 more seconds then add to a 6 quart crock pot. Add remaining ingredients, except toppings, into crock pot then cook on high for 3 hours, or low for 5-­6 hours, or until sweet potatoes are tender. Serve with toppings. May need to add more chicken broth when reheating
Chocolate Cookie Dough From Jessica Aprea

Ingredients:

  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar (or dark brown)
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup + 2 Tablespoons (53g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tablespoons (30ml) milk
  • 1 cup semi-sweet or milk chocolate chips

DIRECTIONS:

  1. Make the chocolate dough: Cream the butter and sugars together with a hand or stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Scrape down the sides and bottom as needed. Beat in the egg and vanilla until combined, scraping down the sides as needed. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly mix it into the wet ingredients. The dough will be very thick. With a spoon or rubber spatula, mix in the milk and then fold in the chocolate chips.
  2. Preheat oven to 350F degrees. Line cookie sheet with silicone baking mat or parchment paper. Measure 2 Tablespoons of cookie dough. Roll into a ball.  The chocolate cookie dough will get onto your hands, so wash/wipe them after you roll each cookie.
  3. Bake the cookies for 11-12 minutes, not exceeding 13 minutes. The cookies will look very soft, puffy, and almost undone. Allow the cookies to cool on the cookie sheet and they will continue to “bake” and set up. Sometimes I press a few more chocolate chips into the top of the cookies when they are still warm, for looks. As the cookies cool, they will firm up.

SLOW COOKER CRACK CHICKEN

INGREDIENTS

  • 2 lbs boneless chicken breasts
  • 2 (8 oz) blocks cream cheese
  • 2 (1 oz) packets dry Ranch seasoning
  • 8 oz bacon, cooked crisply and crumbled

INSTRUCTIONS

  1. In a slow cooker combine place chicken, cream cheese, and Ranch seasoning.
  2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
  3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
  4. Add in crumbled bacon and stir to incorporate.
  5. Serve warm.

Spring summer recipes from weight watcher

Jumbo Bacon-Cheddar Stuffed Sliders

Prep Time:25 min – Cook Time:8 min – Serves:4 – 8 smart points per serving

Description

Once you know how to stuff burgers, the options are endless: try turkey pepperoni and part-skim mozzarella, sautéed onions and peppers, or blue cheese and chopped tomatoes.

Ingredients

  • 3Tbsp light mayonnaise
  • 2Tbsp unsweetened dill pickle(s), chopped
  • 1Tbsp ketchup
  • 1Tbsp uncooked shallot(s), minced
  • 1⁄2tsp Dijon Mustard
  • 1⁄2tsp pickle juice
  • 1 splash(es)hot sauce
  • 1 splash(es)Worcestershire sauce
  • 1 pound(s)uncooked 93% lean ground beef
  • 2 slice(s)crisp cooked bacon, crumbed
  • 1⁄4 cup(s)low fat shredded cheddar cheese, sharp variety
  • 1⁄2 tsp kosher salt
  • 1⁄8tsp black pepper
  • 2 spray(s) cooking spray
  • 4 piece(s) lettuce, Romaine variety
  • 1⁄2 medium plum tomato(es), cut into 4 slices
  • 4roll(s)Sister Schubert’s Parker house style yeast rolls, or other brand

Directions

  1. To make sauce, combine mayonnaise and next 7 ingredients in a small bowl; refrigerate until ready to serve (may be made up to 2 days ahead).
  2. To make sliders, divide beef into 8 equal-sized portions; gently shape each into a 3-inch patty. Make a small indentation in center of 4 patties; divide bacon and cheese evenly across them and press down lightly with your hands. Cover each with another patty and seal edges with slightly damp fingers; season with salt and pepper (may be made up to 12 hours before grilling – wrap tightly and keep chilled).
  3. When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook sliders for 4 minutes per side for medium, or longer to desired degree of doneness.
  4. To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.
  5. Serving size: 1 slider

Grilled Asparagus with Orange Butter

Prep Time:10 min – Cook Time: 5 min – Serves: 8- 1 smart points per serving

Description

Orange juice mellows asparagus spears, offering a balanced, summery flavor to this grilling favorite. Look for spears that are all the same thickness, so they’ll cook evenly and at the same time.

Ingredients

  • Tbsp unsalted butter, melted
  • Tbsp fresh orange juice
  • tsp table salt
  • 1⁄2 tsp black pepper, freshly ground
  • pound(s) uncooked asparagus, thin spears (about 48), trimmed
  • spray(s) cooking spray
  • Tbsp orange zest, finely grated, for garnish

Directions

  1. Preheat grill to medium heat.
  2. In a small bowl, combine butter, juice, salt and pepper; set aside.
  3. Off heat, coat asparagus with cooking spray; set over direct heat. Grill, covered, turning once, until marked and tender, about 5 minutes.
  4. Transfer to a serving platter and brush with butter mixture; garnish with zest.
  5. Yields 6 spears per serving.

 

 

Salmon Dishes

Salmon is one of the fish that I love eating all year round but mainly during the summer. Here are some Salmon dishes that I want to try making. If anyone has tried any of the ones I post let me know how it is and feel free to make suggestions. Yes I did put the weight watchers values on there because as you all know how I enjoy being a part of the weight watchers community.

 

Baked Salmon Puttanesca

serves 4 – prep time 15 – cook time 23 – 7 points

This spicy Italian sauce is a tasty combination of tomatoes, olives, anchovies, capers, garlic and red pepper flakes. It’s delicious with richly-flavored fish such as salmon.

Ingredients

  • 1Tbsp olive oil – 4 smart points
  • 1 medium uncooked shallot(s), finely chopped – 0 points
  • 2 clove(s )garlic clove(s), minced -0 points
  • 1⁄2 tsp crushed red pepper flakes – 0 points
  • 1 Tbsp anchovy paste (or 3 fillets, mashed with a fork) – 1 point
  • 28 oz canned diced tomatoes, drained – 0 points
  • 1 Tbsp canned tomato paste – 1 point
  • 10 medium olive(s), Kalamata variety, pitted, roughly chopped – 1 point
  • 2 Tbsp capers, rinsed and drained – 0 points
  • 16 oz uncooked skinless salmon fillet(s) – 19 points

Instructions

  1. Preheat oven to 350°F.Heat oil in large, oven-safe nonstick skillet over medium heat. Add shallot, garlic and red pepper flakes; cook, stirring a few times, until vegetables soften, 2-3 minutes.
  2. Add anchovy paste and cook, stirring, until it melts into pan, about 1 minute. Add tomatoes and tomato paste; reduce heat to medium-low and simmer until sauce thickens, about 5 minutes. Stir in olives and capers; remove from heat.
  3. Nestle salmon fillets into sauce; spoon some sauce over salmon. Cover skillet; bake until fish is just opaque in center, about 10-12 minutes.
  4. Serving size: 4 oz salmon, 1/2 cup sauce

Chili-Rubbed Salmon with Mango-Peach Salsa

5 points / Prep Time:20 min / Cook Time:10 min / Serves:4

A fresh mango-peach salsa pairs beautifully with rich and flavorful grilled salmon. Serve this summery dish over salad for an easy weeknight supper.

Ingredients

  • 1 large peach(es), ripe, diced – 0 points
  • 3⁄4 cup(s) mango(es), ripe, diced – 0 points
  • 1⁄4 cup(s) uncooked red onion(s) -0 points
  • 2 Tbsp cilantro, fresh, minced – 0 points
  • 1 small jalapeño pepper(s), seeded, minced (don’t touch seeds with bare hands) – 0 pts
  • 2 tsp fresh lime juice – 0 points
  • 1⁄2 tsp honey – 1 points
  • 1⁄2 tsp olive oil, extra virgin – 1points
  • 1 pinch kosher salt – 0 points
  • 1 tsp chili powder, ancho variety – 0 points
  • 1 tsp ground cumin – 0 points
  • 1⁄2 tsp dried oregano – 0 points
  • 3⁄4 tsp kosher salt – 0 points
  • 1 pound(s) uncooked skinless salmon fillet(s), boneless, cut into 4 fillets – 19 points
  • 2 spray(s)cooking spray – 0 points

Instructions

  1. To make salsa, in a medium bowl, combine peach, mango, onion, cilantro, jalapeño, lime juice, honey, oil and a pinch salt; chill until ready to serve (salsa may be made up to 3 days prior to use and stored, covered, in refrigerator).
  2. In a small bowl, combine chili powder, cumin, oregano and 3/4 teaspoon salt; rub over both sides of salmon.
  3. Coat a grill or grill pan with cooking spray; heat to medium-high heat. Grill salmon until cooked to desired degree of doneness, flipping once, about for 4-5 minutes per side. Serve salmon with salsa spooned over top.
  4. Yields 1 salmon fillet and about 1/3 cup salsa per serving.

Recipes that I Enjoy

Grilled Cheddar Cheese Sandwiches with Pickles

serving size:4 Weight watchers Points: 5

A quick-and-easy cream cheese spread elevates your basic grilled cheese to something special.

Ingredients

  • 1⁄4cup(s)low fat cream cheese
  • 3 Tbsp uncooked shallot(s), minced
  • 4 tsp mustard grainy
  • 1Tbsp unsweetened dill pickle(s) or bread and butter pickles, minced
  • 8 slice(s)reduced-calorie bread
  • 3⁄4 cup(s) low fat shredded cheddar cheese sharp variety
  • 2 spray(s) cooking spray

Instructions

  1. In a small bowl, combine cream cheese, shallot, mustard and pickles; spread about 1 tablespoon cream cheese mixture on one side of each piece of bread. Top 4 slices of bread with 3 tablespoons cheese each; cover with remaining bread slices, cream cheese-side down.
  2. Off heat, coat a large skillet with cooking spray and heat over medium heat; cook sandwiches, 2flipping once, until lightly toasted and cheese melts, about 2 to 3 minutes per side. Yields 1 sandwich per serving.

Pan-Fried Flounder

serving size:4 Weight watchers Points: 4

This crispy-coated fish fillet is better than fast-food. Serve with homemade fries for a real treat.

Ingredients

  • 1 pound(s)uncooked flounder fillet(s)
  • 1Tbsp Dijon mustard
  • 1 large egg white(s)
  • 1⁄4 cup(s) yellow cornmeal
  • 2 tbsp grated parmesan cheese
  • 1 tbsp fresh thyme, finely minced or 1 tsp dried thyme
  • 1/2 tsp table salt or to taste
  • 1/2 tsp black pepper, freshly ground or to taste
  • 2 spray(s) olive oil cooking spray
  • 1 tbsp olive oil
  • 1/2 medium lemon(s), cut into 4 wedges

Instructions

  1. Rinse fish; pat dry. Place fish on a plate and spread both sides of fish with mustard; dip into egg white and set aside.
  2. In a medium bowl, combine cornmeal, Parmesan cheese, thyme, salt and pepper; dust fish with cornmeal-mixture, making sure to cover both sides.
  3. Coat a large oven-proof skillet with cooking spray and set over medium to medium-high heat; heat oil until shimmering. Add fish to skillet and cook for 2 to 3 minutes on one side; flip fish and cook until done on other side, about 2 to 3 minutes more.*
  4. Serve fish with lemon wedges. Yields about 3 ounces of fish per serving.

Quinoa salad with corn and peppers

serving size: 6 Weight watchers Points: 4

This grain side dish is packed with citrusy flavors and fresh summer vegetables like juicy, sweet corn.

Ingredients

  • 1 cup(s)uncooked quinoa
  • 1 medium yellow corn on the cob, kernels removed
  • 1⁄2 medium sweet red pepper(s), diced
  • 1⁄2 medium yellow pepper(s), diced
  • 1 1⁄2 Tbsp orange zest
  • 1⁄3cup(s)unsweetened orange juice, freshly squeezed (or less to taste)
  • 1 tsp canola oil
  • 1⁄4 tsp table salt or to taste
  • 1⁄8 tsp black pepper or to taste
  • 2 Tbsp chopped almonds, toasted

Instructions

  1. Boil 2 cups of water over medium-high heat. Add quinoa and simmer, covered, for 15 minutes; cool to room temperature.
  2. Stir corn, peppers, lemon juice, orange zest and juice, oil, salt and pepper into quinoa. Transfer to a serving bowl; sprinkle with almonds and serve. Yields about 3/4 cup per serving.

Pesto, Ricotta, and Tomato Tortilla Pizza

serving size: 4  Weight watchers Points: 9

These individual pizzas take just minutes to prepare thanks to easy whole wheat tortillas and store-bought reduced-fat pesto.

Ingredients

  • cup(s) fresh tomato(es)chopped
  • 1/2 cup shredded part skim mozzarella cheese
  • 1/2 cup part skim ricotta cheese
  • 1/2 cup reduced fat pesto sauce
  • 4 medium whole wheat tortillas
  • 2 sprays cooking spray

Instructions

  1. Preheat the oven to 450 F. Coat two baking sheets with cooking spray.
  2. Arrange tortillas on prepared baking sheets; spread each with 2 tablespoons pesto. Top each with small dollops of ricotta cheese (2 tablespoons total per tortilla); sprinkle each with 2 tablespoons mozzarella. Bake until bottoms of tortillas are crisp and cheese is melted, about 5 to 7 minutes.
  3. To serve, sprinkle each pizza with 1/4 cup tomato. Cut each pizza into 4 wedges. Yields 4 wedges per serving.

Friendsgiving part 2

Apple-Pear Crisp

Ingredients:

  •  1 spray(s) cooking spray
  • 1 pound(s) fresh apple(s), Granny Smith, cored, cut into 1-inch-thick slices
  • 1 pound(s) pear(s), Bosc and/or Bartlett, cored, cut into 1-inch-thick slices
  •  2 tsp fresh lemon juice   
  • 4 Tbsp dark brown sugar, unpacked

Topping  Ingredients

  •   1 large egg(s)   
  •  6 Tbsp dark brown sugar, unpacked   
  •  1/4 tsp table salt   
  •  1 tsp ground cinnamon   
  •  1 cup(s) uncooked rolled oats   
  •  6 Tbsp light butter, melted   

Directions

  • Preheat oven to 375ºF. Coat a 9- X 9-inch glass baking dish with cooking spray.
  • Place apple and pear slices in a medium bowl. Toss with lemon juice and sugar; set aside.
  • To make topping, in another medium bowl, beat egg. Add sugar, salt and cinnamon; mix to combine. Add oats; mix well.
  • Spoon fruit into prepared baking dish and evenly sprinkle oat mixture on top; drizzle with melted butter. Bake until fruit starts to bubble and topping starts to brown, about 45 to 50 minutes. Allow crisp to cool for a minimum of 2 hours.* Cut into 9 pieces and serve. Yields 1 piece per serving.

Stuffed Mushrooms

Ingredients:

  • 12 whole fresh mushrooms
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cayenne pepper

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
  2. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
  3. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
  4. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Acorn Squash

Ingredients:

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
  3. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash won’t slide around too much) while baking.
  4. Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Pineapple Stuffing

Ingredients:

  • 1/2 cup margarine
  • 1 cup white sugar
  • 4 eggs
  • 1 (20 ounce) can crushed pineapple, drained
  • 5 slices white bread. cubed

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan.
  2. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes.
  3. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving

Apple Pie by MARIA BETAR

Enjoy this scrumptious apple pie from Maria Betar, Rachael’s big sister – and the baker in the family!

Apple Pie

by MARIA BETAR  

Ingredients

For the crust:

  • 2 cups unbleached all-purpose flour
  • 2/3 cup salted butter, softened
  • 1 teaspoon cinnamon, plus more for sprinkling over the crust
  • 1 tablespoon sugar, plus more for sprinkling over the crust
  • 1/2 teaspoon salt
  • 3 tablespoons cold water
  • Whole milk, for brushing the crust

For the filling:

  • 14 small to medium McIntosh apples
  • 1/4 cup unbleached all-purpose flour
  • 2 tablespoons salted butter, melted
  • 2 tablespoons apple cider
  • Juice of 1 lemon
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg

Preparation

Pre-heat the oven to 375°F and place the rack in the center.

To prepare the crust, add the flour and butter to a large mixing bowl. Use your fingers to combine until the mixture is crumbly. Add the cinnamon, sugar and salt, using your fingers to toss into the crumbly flour and butter mixture. Add the water and pull the crumbs together into a dough ball with your hands. Set the dough aside while you prepare the apple filling mixture.

To make the filling, peel and core the apples, then dice them into medium size chunks and place them in a large mixing bowl. Add all the remaining ingredients (flour, butter, cider, lemon juice, sugar, cinnamon and nutmeg) and toss together with your fingers until the apples are completely coated. Place in the pie shell.

After the apples are prepared, begin to roll out the crusts as follows: Lay a piece of parchment paper on your counter the size of a large cookie sheet (this dough is buttery and hard to handle!). Lightly flour the parchment paper, then place two-thirds of the dough on the floured parchment paper.

Roll the dough into a circle about a quarter-inch thick. To place the rolled dough in a pie dish, pick up the parchment paper and move it next to the pie dish. Quickly flip over the dough into the dish, peeling the dough from the paper. Make sure the dough covers the bottom and sides of the dish; let any excess hang over the top edges.

Prick the bottom and sides of the dough with a fork.

Add the apple mixture, scraping the bowl clean, into the pie crust. Roll out the remaining dough again on the (lightly floured) parchment paper into a circle that will cover the top of the pie. Seal the pie crusts together, top to bottom at the edges, by squeezing the dough together with your fingers. Lightly brush the seams and top of crust with whole milk (this will keep the crust from raising off the apples).

Sprinkle the top of the pie with cinnamon and sugar. With a knife, make 4-5 slits in the top of pie. Place on a cookie sheet before baking to catch any drips. Bake for 70 minutes; when the time is up, turn off the oven, leaving the pie in the oven with the door closed for 15 minutes while the oven cools. Then take the pie from the oven and cool it on the counter.

http://www.rachaelray.com/recipes/apple-pie

Sticking with it Advice from: Elly Trickett, Director, Program Strategy – Weight Watchers

Sticking with it Advice from:  Elly Trickett, Director, Program Strategy

Role Model

  • I saw a bumper sticker recently: My goal is to be the person my dog thinks I am. However I am feeling, whatever I got going on, Jasper always wants to walk or run with me, and looks at me with such happiness and love while he’s doing it. He keeps me fit and sane.

My Away Game

  • I really need to work on not taking the “all-or-nothing” approach to weightless. Business travel is a huge challenge for me, typically resulting in the “nothing” method. But exercise helps. Making that one commitment to run in the morning, no matter where, sets me up for better habits during the day. (And it’s a great way to explore – her I am in Seattle!)

The Sweet Truth

  • Once, while eating a dry-isn brownie because it would be a shame to waste it, I had a revelation: Why am I protecting it from the garbage can? What’s it ever done for me? Into the trash it went. I’m saving my PointsPlus budget for stuff I love – hot fudge sundae, anyone?

The Spirit of the Season

  • This might sound counterintuitive, but the more time you spend in the kitchen over the holidays, prepping and cooking for gifts and company, the less time you spend mindlessly grazing on holiday food. My little rituals – like making traditional English Christmas pudding with my mom – are more fun than scarfing down a cookie that’s been hanging around for a few days.

Sightseeing on the run

  • WhenI see a new city, the first thing I do is research where to eat (especially ice cream). But on a work trip to Greenville, South Carolina, I got an email from the hotel, warning of traffic due to a race. I didn’t grumble; I signed up! Starting my trip that way helped me see how lovely the place was, so I made walking and biking plans rather than eating plans. I am delighted to report that I didn’t have a single ice cream!

Self Powered

  • The feeling that i have when I’m following the Plan and losing weight is ridiculously potent! I first joined 10 years ago and 50+ pounds ago, so my initial “why” has been lost in the haze. But no matter: I’ve learned that my why now os – in the words of my former leader – “to feel maximum Ellyness.” How do I do that: by keeping that thought close to me with every choice I make, and asking how the choice  will contribute to that feeling. By being true to my best self, I stay true to the Plan.

Sticking With It Advice from: Leslie Fink, MS,RD. – Weight Watchers

Sticking With It Advice from: Leslie Fink, MS, RD. Recipe Editor

All in the Timing

  • If I go too long between meals, I start dreaming of potato chips and brownies.
  • So I try to eat: breakfast by 7:30 am, snack by 10:30 am, lunch by 1 pm, snack by 4 pm, and dinner by 7 pm.
  • I’ve found that eating every three hours squashes my cravings and helps me make smarter food choices.
  • I’ve found that eating every three hours squashes my cravings and helps me make smarter food choices.

Evasive Maneuvers

  • To deal with food pushers, I change the subject. They talk about themselves and forget to urge their pie!
  • Try saying (they work every time):
    • “Where was your last vacation? Tell me about it!”
    • “Love your shoes! Where did you find them?”
    • “Hows your adorable nephew? Can I see some pictures?”

Game On!

  • My friend wears a red bra on gloomy days to brighten her mood. I need a more positive attitude on the tennis court so I adopted her approach and got some colorful new gear. Looking down at my bright sneakers really get me in the groove. (And you should see the crazy shirts I got, too!)

Not just the Pounds…

  • Here’s what I’ve lost since I made healthy eating a priority:
    • My double chin.
    • The roll of fat hanging over my waistband.
    • That groggy feeling after a night of too much sugar.

First Things First! 

  • I schedule lap swimming and cardio tennis sessions in my calendar a full month in advance. This way I have no excuse to skip a workout. Any appointments I need to make, or errands I need to run , can be scheduled around my excretes. (I’m old school: A nice big paper calendar helps me plan, and see, my month more easily.)

Making A Losing List – Weight Watchers

Making A Losing List

Want to be a good role model? Have more stamina? Your reasons can help you succeed. They are your motivators – the more the merrier.

What brought you to Weight Watchers? Maybe it was what you didn’t want: the huffing and puffing after walking a short distance, the too-tight pants, the medications for high blood pressure, or any of a host of sick-and-tired-of-being/feeling/looking-like-X reasons. But other reasons have probably come to light since then – things you want: to be able to play tag with your kids, have more confidence to seek out that promotion, wear more fitted clothes.

Knowing and keeping close to the whys of your weight loss can help you keep going even when it’s tough. And the more reasons you call upon, the better equipped you’ll be to face challenges along the way.

 

So start your list! You might be surprised to see how many ways you can fuel the fire. Some ideas to get you stared:

Clothing: fit, expense, style options, comfort …

Physical Health: diabetes, cholesterol, high blood pressure, joint pains, indigestion, sleep issues…

 

Abilities: fitting into airplane seats, working around the house, stamina while exercising…

Loved Ones: being a role model for kids, keeping up with siblings, taking care of parents, having fun with friends…

 

Mental Health: self-esteem, willingness to try new things, pleasure in food, improved mood…

Look Deeper. You can probably come up with reasons that focus on your appearance. Or you might want to lose for your upcoming high school reunion. All well and good. But internal, long-term, and positive reasons tend to have the most staying power.

 

Build on your reason. Like a 3-year-old constantly asking “why?” keeping pushing. Ask yourself what, say; being able to walk around the block without stopping will do for you. You might then recognize that you could walk further and faster and so accelerate your weight loss. And then you might realize that you would give you more stamina for every day tasks. Are there any reasons that involve other people?