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.
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!
Here are the beautiful and tasty collards that were planted last October, now getting ready to go to rest and make room for something new in their garden spot. If you don’t already know what to do with collards, here are a few ideas . . .
When the plant gets ready to go to seed, these heads that look like broccoli can be lightly sauteed and eaten, just like broccoli. I did it and it’s yummy!
These little yellow collard flowers look pretty in a salad and provide a hint of cabbage flavor.
Today’s lunch was a salad similar to one I’ve had at, Hell’s Backbone Grill. It’s made up of mesclun lettuce, romaine lettuce, jicama, strawberries, pumpkin seeds, and collard flowers.
Have you checked out the Food in Jars blog? It’s really awesome! Inspired by a recipe there, (and I would suggest you read the recipe there, because I like to over simply things) I whipped up my own version and garnished it with some basil from the bottle. This is one of those recipes begging to be altered. I can also see it as a southwestern version with corn, chillies, and red bell peppers. Yum!
You’ll need six half pint canning jars and . . .
1/2 cup veggie or chicken broth
6 cups fresh chopped vegetables (I used 3 cups spinach and 3 cups broccoli)
1 cup colorful veggies, like shredded carrots or red bell peppers (I used roasted red peppers)
1/2 cup sliced green onions
1/4 cup chopped fresh basil
6 Tablespoons plain yogurt
6 Tablespoons shredded cheese
Saute vegetables in broth until tender crisp and divide evenly into jars. Whip eggs one at a time, adding each egg to a jar. Fold one tablespoon of yogurt into each jar and top each with one tablespoon of cheese.
Bake at 350 degrees for about 25 minutes.
P.S. This is not a canning recipe, they will keep in your refrigerator for a few days.
And make sure to grease the jars before adding the vegetables or you will have created a dishwashing disaster!