Cooking for the Midweek Blahs

By Lori Powell

Wednesday, midweek, is when my energy wanes a bit. Even though I begin my day with an hour of invigorating and restorative yoga, which helps me jump-start my day, it does begin to lose its effect by 4 p.m.!

If, on top of that, I have to work late, I am just about spent by dinner time but horribly hungry all the same. This is when I need a speedy but homemade delicious, quick-fix dinner.

I find cooking for oneself underrated…like yoga it can be restorative. The process of chopping and the smells of cooking something simple are super-satisfying and blissful. The pure action of it is grounding.

Just bring together some fabulous pantry and fridge staples and, voila! Happy days are here again, or at least another midweek day with a lovely, delicious ending.

I own several cast-iron skillets and love to cook in them, especially when I’m looking for crispiness. I like my pierogies golden brown and crisp, although most package directions say it will toughen them. If you prefer soft, lower the heat in my recipe; add some chicken broth and have them your way.

Pierogies with Sautéed Mushrooms and Onions
Serves 1 (double for 2)

2 tablespoons olive oil, divided
2 ounces sliced mushrooms, such as cremini, oyster or shiitake
1 large onion (12 ounces), sliced
4 potato and cheddar pierogies, defrosted
1 teaspoon chopped fresh flat leaf parsley (optional)
Freshly ground black pepper
2 tablespoons sour cream

Heat 1 tablespoon of the oil over moderately high heat in a medium, skillet (preferably seasoned cast iron). Add mushrooms and onion and cook, stirring occasionally, over moderate to moderately high heat until golden brown, about 8 minutes. Transfer to a serving plate and keep warm, covered.

Add remaining 1 tablespoon oil to skillet and heat over moderately high heat. Cook pierogies, until undersides are golden brown, turn and continue to cook until second side is golden brown and heated through, about 6 minutes.

Serve with mushroom-onion mixture; sprinkle with parsley and pepper. Dollop sour cream on top.

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