Sauerkraut is one of those things that I only imagined eating on a hotdog or in Polish bigos. That was up until I made the amazing, Bean & Sauerkraut Stew from Seitan Is My Motor. I tweaked it a little to suit my taste and translated the recipe into cups. Try this awesome recipe!
Bean & Sauerkraut Stew II
1 tablespoon olive oil
1 medium onion, diced
2 medium -sized red bell peppers, diced
2 teaspoons minced fresh rosemary
2 cloves garlic, minced
1 cup sauerkraut, drained
2 medium diced tomatoes
1 1/2 cups cooked chickpeas
3 cups cooked red beans (I used anasazi beans)
3 cups vegetable broth
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon honey
Salt and pepper to taste
Saute onion, pepper, and rosemary in olive oil. Add all other ingredients and simmer 30 minutes covered and last 10 minutes uncovered. Remove 1/2 of the stew and puree in blender, add this back in to the stew to thicken it. (I cooked my own beans. If you use canned, drain and rinse them before adding to stew.)
I never was a fan of hummus – at least the kind purchased at the grocery store. Then I discovered a recipe for blender hummus! It’s especially good made from home cooked chickpeas. I had some roasted red peppers in the freezer that came from the garden last year and I added them to the blender last thing. Here’s a link to the recipe, Blender Hummus. To the wrap I added sweet peppers, tomato, spinach, lettuce, and cilantro.
Winter is here and time for soup! Yesterday I roasted a couple of the sugar pumpkins that I had purchased at the farmer’s market in October and made this yummy soup. Most of the ingredients can be squirreled away in your storage.
Spicy Pumpkin Soup
1 Tablespoon olive oil
1-4 oz can mild chopped green chillies or 1 minced jalapeno
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chilli powder
4 cloves garlic
4 cups vegetable broth
2 cups pumpkin (mashed or pureed or from a can)
1-15 oz can black beans
5-medium red potatoes, diced
1/4 cup chopped cilantro
1-drizzle of honey or agave
Juice of one fresh lime
Salt and Pepper to taste
1 cup coconut milk
Heat the olive oil in a large soup pot and add the chillies, spices, and garlic and cook for a couple of minutes. Add the broth, pumpkin, black beans, and potatoes and bring to a boil. Reduce heat to a simmer and cook for 30 minutes or until potatoes are tender. Remove from heat and mash the soup lightly with a potato masher. Add the cilantro, honey, lime and coconut milk. Garnish with scallions and additional cilantro.
Get ready, get set, start your dehydrators . . . this is the most amazing treat ever! Friday I visited the Green River Melon stand on the North end of Springville and purchased a couple of cantaloupes. These cantaloupes are not anything like the melons from the supermarket. They are picked ripe from the vine and are absolutely splendiferous!
Here’s a recipe that will rival even the best candy! I’m really looking forward to opening a jar in the middle of winter and letting out all that summer.
1 large cantaloupe, cut into 3″ x 1/2″ pieces
2 large limes
1 or 2 cups of powdered sugar depending on your tastebuds
Juice the limes into a bowl and mix in the powdered sugar. Dip each section of cantaloupe into the sugar mixture and place side by side in a food dehydrator. Dry for about 24 hours at 115 degrees. If you have any left over after tasting them, store in an air tight jar.
A couple of months ago I was attending a Relief Society lesson on the Word of Wisdom, when one of the sisters remarked that when she was young, her father would say to her mother, “Barbara, I don’t want any one colored meals.” That statement amused me (OK I chucked under my breath.) I don’t know about you, but I love a colorful meal! Even tuna noodle casserole can be colorful, so here you have my version.
Colorful Tuna Noodle Casserole
The idea is to raise the ratio of vegetables to pasta. If you use one cup of noodles, then add two cups of chopped or sliced veggies (I know it sounds like a lot, but trust me, it works and it’s good.) In the photo above I used green beans, celery, carrots, and onions.
You could use a cream of whatever soup, but I made a sauce of buttermilk and cream cheese.
Mix it all together with a can of tuna and some Italian seasonings. Top with slivered almonds and bake for about 25 minutes at 350 degrees.
This is a recipe that you can vary according to your families likes, just remember “color.”
Our zucchini plants have not let us down this year and it’s time to start scouring the internet for zucchini recipes. This is one of my favorites, Baked Parmesan Zucchini Sticks. I followed the recipe at Miss Anthropist’s Kitchen, except I used Panko instead of bread crumbs and Italian seasoning in place of the oregano and garlic. Just add some kind of dip and the zucchini is a hit!
This post has nothing to do with food storage, unless you have a banana tree. It’s more about not wasting food or waisting food (a word for letting food go to your waist.)
I recently had some bananas that were getting past the fresh stage, even a little too ripe to freeze for smoothies. Not wanting to waste said bananas, I remembered the banana rumba I had at Chilies once and googled for a recipe. The recipe was too time consuming . . . so here’s my newest invention, banana rumba cupcakes. Easy, light (not to be confused with low fat), and oh so tasty!
Banana Rumba Cupcakes
3 large ripe bananas
1/2 cup vegetable oil
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup butterscotch chips
Mix all ingredients together in the order given. Place cupcake liners in baking pan and fill 3/4 full with batter. Bake at 350 degrees for about 15 – 20 minutes. Makes 24 cupcakes. Frost and garnish with chopped walnuts and additional butterscotch chips.
1 cup softened butter
4 or 5 cups of powdered sugar
1 1/2 teaspoons imitation rum flavoring
Beat with electric mixer until light and fluffy.