Okay… I am a convert! I was skeptical about bone broth vs regular stock but the extra cooking time does make for an incredible broth! This is ‘found food’ and no work at all when you make it in the slow cooker. I would have discarded that chicken carcass after roasting a chicken but I turned it into an incredibly flavorful broth! Continue reading “Slow Cooker Chicken Bone Broth”
This Lemon Chicken is even better than take out. And healthier too since there is no batter or deep frying going on. But there is no compromise on flavor! You can make this at any time of the year since the ingredients are all readily accessible! Continue reading “Lemoncello Chicken”
Black beans, home-made, low fat, high fiber, high protein. These are so good for you and a pressure cooker makes them a cinch to make. Continue reading “Creamy Black Beans”
Another way to use my new favorite ingredient – pomegranate molasses! And this is the season for fresh pomegranates so take advantage of those sweet juicy little morsels while you can. Continue reading “Fruited Pomegranate Quinoa”
This pomegranate glaze lends a depth of flavor that many turkey glazes lack. Then it does double duty as the sauce for your turkey. I wish I had discovered pomegranate molasses years ago! Continue reading “Roast Turkey with Pomegranate Glaze”
This is fall comfort food at its best! This chili is a bit spicier than many recipes I have seen. Mind you – there are as many chili recipes as there are Italian spaghetti sauce recipes!
I like to add a pkg of Old El Paso Fajita seasoning. Continue reading “Spicy Chili with Corn Bread”
This is a great sauce that can be used over ice cream, puddings, fruit whatever you can think of. It thickens up when it is cold to the point it makes a soft spoonful. The warmer it is the runnier it will get. Continue reading “Caramel Sauce with Sea Salt”
The Oktoberfest theme continues! We often have a houseful of weekend visitors during Oktoberfest. The key to relaxed entertaining when you have multiple cottage or house guests is organization and smart selection.
You can put these ingredients in a slow cooker and cook on low for 4-5 hours (or more since it is very forgiving!) and have self-serve as guests filter in at different times of the day or evening. You can keep the Warm Potato Salad on warm setting in a slow cooker for a number of hours as well. And voila! You have a casual meal that tastes great no matter what time your crowd comes in. Or – you can keep a supply of sausage buns beside and serve Sausage and Sauerkraut on a bun with German mustard.
In my English Canadian childhood home my mom used to heat sauerkraut up on the stove in its brine and then serve it. Yikes! What we didn’t know then!
Then I met my husband! His mother was an amazing cook. I came to realize that after many years most of my holiday go-to recipes are German! (Wait for the German Torte recipes to come!)
She never made her sauerkraut from scratch although many local Mennonite families do and sell it at the St. Jacob’s Farmers Market. That can be delicious but I have no quarrel with regular store-bought sauerkraut from a jar or a can!
There are all kinds of sauerkraut variations too..
The base sauerkraut is the drained sauerkraut, a couple of Tbsps of fat (bacon, pork, veg oil), about a 1/2 cup of liquid, black pepper. Never add salt to sauerkraut-there is enough residual salt from the brine.
- You can brown a boneless pork shoulder or butt roast with a diced onion and some oil and black pepper and then smother it with a couple of jars of drained sauerkraut, 1/2 -2/3 cup of liquid (white wine, beer, apple juice, broth) and let it simmer for an hour or two on your stove top. You should be able to shred the roast with 2 forks when you are done and mix it evenly through the sauerkraut. This approach lends a ton of flavour and makes the sauerkraut a substantial dish on its own.
2. You can add a couple of chopped, peeled apples to make a sweet sauerkraut.
3. You can add a teaspoon of caraways seeds to make it Bavarian style.
4. Cook it with sausages and add some boiled potatoes to make a full meal.
There may be as many sauerkraut variations as there are German cooks! But I love them all now!
Sauerkraut is good for you! It is low in calories and they say fermented foods are good for your digestive system.
Do you want to know the trick to getting a nice golden sear on scallops? Continue reading “Seared Scallops with Fennel Cream”