Potato Knishes

6 large-ish Yukon gold potatoes, peeled and cut into large pieces
¼ cup vegetable oil
1 teaspoon salt
1 teaspoon baking powder
3 cups flour
½ cup cold water
1 egg

For the Filling
1 large onion, peeled and minced
3 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper

1. In a large pot of water, boil the potatoes until they’re cooked through. Drain and mash.
2. Remove 1 cup of the potatoes, for the dough, and set aside the remaining potatoes.

The Dough
1. In a bowl, combine the flour and baking powder.
2. In a separate bowl, add the oil to the reserved cup of potatoes, and combine. Add in 1 cup of the flour mixture, and mix well. Add the remaining flour mixture and combine.
3. Make a well in the dough, and add the cold water. Knead the dough until it comes together. Let the dough rest in a bowl for 30 minutes, with a damp towel or paper towel on top.

Preheat the oven to 425°.

The filling (while the dough is resting)
1. In a skillet over a medium heat, add the olive oil and sauté the onion until it’s soft and golden, approximately 20 minutes.
2. Add in the remaining mashed potato (approx 1 ½ cups)
3. Season to taste, as needed, with salt and pepper

Put it All Together
1. Flour a work surface and rolling pin. Cut to dough into 4 equal pieces. Roll each one to 1/4” thickness, either round or rectangular.
2. Put the filling in the middle of the dough pieces, and fold the up the sides to seal.
3. Beat the egg, and add in 1 tablespoon of water.
4. Brush the egg on top of the dough. Bake, with the seams on the bottom, until golden brown, approx 20-25 mins.

Yield: 4 large knishes, or a bunch of small ones.

Optional: roll out into a long oval. Fill w/filling, and roll over like a log. Bake as a long knish, and slice after baking.

You can also substitute gluten-free flour to make a very nice knish.

Italian Wedding Soup

4 cups (1 quart) chicken stock
2 cups water
1 pound turkey burger
2 eggs, beaten
1/4 cup dried bread crumbs
4 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 head escarole, cleaned and chopped

1. In a large stockpot, add the stock and water, and bring to a simmer.
2. While the stock is simmering, prepare the meatballs: combine the burger, eggs, bread crumbs, parmesan cheese, and basil. Roll into mini-meatballs, approximately 1+ in diameter.
3. Add the meatballs and escarole to the stock, and cook for approximately 10 minutes, or until the meatballs are cooked through.
4. Adjust the stock’s seasoning with salt and pepper

Yield: Approx 2 ½ quarts; approx 6-8 servings

NOTE: You can make this gluten free by skipping the breadcrumbs, or using gluten-free breadcrumbs