Reuben Sandwich

I made corned beef for the first time this weekend in honor of both St. Patrick’s Day and of my Irish boyfriend. I wasn’t the biggest fan of the end result (Italian girl), but, to be fair, I think it’s because I overcooked it and it was a little dry. But, I was SO happy when the leftovers turned out to be fantastic in this sandwich. More than fantastic — comfort food at its crispy, buttery finest.

Turkey Reuben

I found myself with some sauerkraut leftover from my polish night, so I immediately wanted to make a reuben, one of my favorite sammiches. The recipe calls for Ezekiel 4:9 sprouted grain bread, which actually is not bad despite the description, but I had the traditional rye on hand so that’s what I went with. This sandwich is SO EASY and really delicious — much, much better than a regular ol’ turkey sandwich. Eat this.

The Almost Fail: Polish Stir Fry

I was actually forced to photograph this dish even though I had *such* confidence that it would suck and that I would not need a photo. I was pleasantly wrong, and happy I took the photo, albeit a crappy one. Nonetheless, this was really very good! I’ve been talking with my officemate about Polish food and it got me wanting pierogis. After reading a lot of mixed reviews about this recipe (Rachael Ray), I decided to give it a shot anyway. This whole thing came together in about 20 minutes and was very good. The sour cream absolutely makes this dish – do not skip that.