pierogis and mushroom goulash

i was finally getting into the groove of summer when it ended. it's all over. on to fall.

and i know it's fall because the first thing i think in the morning is "it's too cold to get up." not too early. or i'm too tired. but it's simply too cold. the worst part is that it's only going to get worse! too cold now is a mere 50 degrees. nothing compared to the below freezing mornings i have to look forward to in january.

not that i'm complaining. see, i don't think i could ever leave the cold. at least not now. there's something about it. maybe it's not the cold so much, but everything associated with it. warm mugs of delicious drinks. cold noses and pink cheeks. skiing and sledding and skating and everything else that can only be done outside in the winter.

so maybe i'm getting a bit ahead of myself. i mean, it's only september. i haven't even picked apples yet, and i've already skipped past the cool transition from hot and humid to cold and dark. the transition, which in my opinion, is the perfect climate.

which means it's time again for cold weather food.

now i can't be the only one who cooks like this, with the seasons. a big pot of chili in the summer? nope, not for me. but now, it's perfect. a bowl of freshly churned ice cream in the middle of january? barring any crazy cravings, it just doesn't seem like the right fit. maybe it's just me, but i've got a feeling there are others too. especially with the influx of apple and pumpkin recipes flooding magazines, blogs, tv, and any other food related media you can get your hands on. and get them while they're hot, because soon, that mug of hot chocolate and pot of simmering chili will have their time.

pierogis and mushroom goulash
adapted from rachael ray
45 minutes, serves 4

1 pound frozen potato pierogi
1 pound button mushrooms, quartered
1 medium onion, chopped
1 bell pepper, chopped
4 small-medium sized tomatoes, chopped
5 cloves garlic, minced
1 tablespoon paprika
1 tablespoon minced fresh marjoram
1 1/2 teaspoons ground coriander
1 cup chicken stock
2 teaspoons corn starch dissolved in ~1/4 cup water (whisk it in so there aren't any lumps)
olive oil, salt, pepper
cook the pierogi according to the package directions.

1. coat the bottom of a large skillet with olive oil and place over medium low heat. add the mushrooms, season with salt & pepper and cook until soft, about 10 minutes. remove the mushrooms and their liquid (mushrooms have a lot of water that will cook out. don't get rid of it! it has tons of flavor) from the pan and set aside.
2. coat the bottom of the skillet with olive oil and add the onion, pepper, tomatoes, garlic, paprika, marjoram, and coriander. mix well. add about a half cup of the reserved mushroom cooking liquid. cook until the vegetables are tender, about 5 minutes.
3. add the mushrooms back to the pan with the other vegetables. add the chicken stock and cook about 5 minutes.
4. when your pierogi are almost done, add the cornstarch mixture to the mushroom sauce. mix well and cook until the sauce starts to thicken. it will go from a runny, thin liquid to a thicker, almost gravy like consistency. once it thickens, it's done.
5. serve the pierogi with the mushroom goulash.