Pierogi Casserole and Pumpkin Muffins

Although it is beautiful here today, horrible February weather, potty training, keeping a budget, and the lack of decent, inexpensive fruits and vegetables keep me turning to the cupboards and freezer for carbs. Warm, comforting, vaguely healthy carbs.

Pierogi Casserole, adapted from our local paper

This casserole is like the love child of pierogis and haluski. My crazy children dislike pierogis because of the texture of mashed potatoes. The casserole, they like.

4 russet potatoes, peeled and cubed

1 lb. package of egg noodles, preferably kluski noodles

1/2 a head of cabbage, chopped

2 onions, chopped

4 T. dairy-free margarine

4 T. olive oil

salt and pepper

Boil the potatoes and noodles separately, until cooked. Drain and cover to keep hot. Meanwhile, saute the cabbage and onion in the margarine and olive oil until collapsed and melty. Add the noodles and potatoes to the cabbage and onion. Mix, and add salt and pepper to taste.

If you really wanted to gild the lily, some bacon would be fantastic in this.

Pumpkin Muffins

This is my neighbor's recipe, and the kids' favorite muffin recipe in the whole wide world.

Whisk together:

3 1/3 c. unbleached AP flour*

2 t. baking soda

1 1/2 t. salt

1 t. cinnamon

1 t. nutmeg

2 1/2 c. sugar

Mix:

1 c. canola oil

4 eggs

2/3 c. water

2 cups pureed pumpkin, or one 15 oz. can of pumpkin

Mix the wet and dry ingredients together and spoon into greased muffin tins. Bake at 350 degrees for 20 minutes. For mini muffins, bake at 350 degrees for 14-15 minutes. Makes 3 dozen regular muffins or a truckload of mini muffins. These freeze well.

*Yeah, yeah, yeah. Feel free to make a blend of whole wheat and white or what have you.