A whole new Pierogi

Unfortunately I don't have pictures for this. I wasn't planning to write a blog about it but this morning I woke up with the realization that its the perfect recipe for this blog. #newbloggerproblems

Here are the ingredients:

2tbsp butter

3tbsp (roughly) flour

1can low sodium chicken broth

1can evaporated milk

1can creamed corn

1box Reg. size Pierogis

1lb ground meat (optional)

Seasonings such as black or red pepper, salt, basil, etc. 

You can also add in veggies, different meats, such as sausage or bacon, cheese. This was just a base but it came out nicely. Next time I make any part if this recipe I'll take a picture and go back and add it in. 

First thing I did was create a rue. I melted about 2tbsp of butter in a large deep skillet and slowly added the flour until I got a pasty kind if consistency. How much flour you use will decide how thick your final sauce is. I'm guessing I used the above mentioned amounts if butter and flour but its a guess. Start with that and see how it turns out. 

Anyhow, start adding, a few table spoons at a time, the chicken broth. Turn the heat to med-hi and stir or whisk well in between each addition. This will ensure you don't have any lumps. Once all the broth is added, slowly, while whisking, add the evaporated milk. You could use half and half also, or even milk or heavy cream. The consistency will change depending in what you use, but hey... This *is* ''cooking with whatcha got'... Not 'cooking with stuff you have to leave the house and spend more money on'.

When that's fully mixed in, add your can if creamed corn. Stir and taste. Add whatever seasonings you'd like. I kept it simple and only added black pepper. But it's like a blank canvass. It'll go we'll with thyme, basil, lemongrass, curry would even be good. Use what you have! 

Add in the Pierogis. I use frozen, Mrs. Ts cheddar and potato in this case. Cover and cook on medium until Pierogis are cooked through and sauce has thickened. About 15 minutes. Stir occasionally so sauce doesn't stick. 

If you're adding meat, brown it separately while Pierogis are cooking. Drain and add in during the last five minutes or so of cooking. 

Serve hot as is or sprinkled with cheese or herbs. 

According to the recipe I put into myfitnesspal, this serves four, and comes out to be 408 calories each, without meat. 

If you have myfitnesspal and would like to search this recipe, it is titled 'pierogis in cream sauce'.