Fake-Out Kraut

You have have that moment when you are closing in on dinnertime, then realize you forgot to go pick up that one thing the store was out of when you initially went? Ever had that moment when you're trying to compensate for it, or at least work on something comparable?

Yeah. That happened to me. Probably more often that it should happen, but this was one of those times...

We were planning on having bratwurst for dinner. One of the the things we fix up with with our brats is kraut. Most have sauerkraut, but we enjoy a nice sweet kraut. However, when we did our weekly run to the store, the store was out of our sweet kraut! The horror!! So I'd planned on heading back to the store to pick some up...but just never got back out. Oops!

As I began to prep for dinner & making sure we had everything, it hit me we had no kraut. D'oh!
What was one to do? My hubby seriously wants his kraut with his brats!

Well, it hit me: I had some ingredients I needed to use that could work for some kraut! YAY!

I didn't use very much of the coleslaw mix I had gotten for the IRISH BACON & BEANS STEW the other night, and wasn't sure what I was going to make with the rest of the slaw mix. Could I make coleslaw. Sure. Could I save it for more toppings of something like tacos? Of course. But they are so predictable. But I might have to go ahead & resort to it.

But...
Kraut is tangy, fermented cabbage! Shredded cabbage!! I have shredded cabbage right now!!!

I did some research to see if I could make some quick kraut without having to take weeks & months to ferment it. I did find a couple of recipes to help me out. Whew! And I just happen to have some of the extra ingredients, too! YAY!

So I faked some kraut for our brats.

Here's what I did:

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FAKE-OUT KRAUT

Ingredients:

* 4 C coleslaw mix
* 1/4 C water
* 1/2 C apple cider
* 2 T white wine vinegar
* 3 T balsamic vinegar
* 1 T white vinegar
* 1 T EVOO (extra virgin olive oil)
* 1 small sweet onion, diced OR 1/2 C dried minced onion
* 1 1/2 T brown sugar (if you want sweeter kraut)
* 1/2 T granulated sugar (if you want sweeter kraut)
* 1/2 T salt (kosher or sea - I used sea salt since it's my fave to use)
* 1 T caraway seed (optional)


Directions:

~ In a medium saucepan, add the oil & allow to heat on medium high heat for a moment, then add the onion

~ If using onion, allow to cook thru until beginning to be translucent; if using dried minced onion, allow cook for just a moment as it reconstitutes a bit

~ Add in the water, cider, vinegars, salt and sugars (if using); bring to a boil

~ Lower the heat on the burner, then add in the coleslaw mix, about a handful at a time, with the caraway seed (if using) & stir to coat the cabbage

~ Allow to simmer on the lowered heat for about 30-45 minutes, stirring occasionally & then flattening the mixture down, with the back of your cooking utensil, to be more compact to resemble the pressing down during actual fermentation

~ The size of the cabbage will reduce by half, and if it appears to be drying out, keep adding a little more moisture to it: water or cider & a dash of vinegar (of choice)

~ Once it's reduced by half & looking like kraut, remove from the heat & get ready to serve


Yield: approximately 2 Cups - servings depend on how you use it

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It wasn't too bad & worked in a major pinch! Plus, the carrot & mixed cabbage made it a beautiful topping.

Grilled bratwurst on whole wheat bun, topped with
sweet pickle relish, fake-out kraut, honey mustard & shredded cheese

You can also use apple cider vinegar, too. If you want a richer color of this kraut, or if it's the only thing you have on hand, red wine vinegar could work, too.

So if you are needing kraut, but don't have weeks to ferment your own & want to make some on your own to hurry things along, here you go!

It would sure give a different option for your next Oktoberfest, or anytime, really! Amm-i-rite?

ENJOY!

De[con]Structed French Toast

Lately, I've been looking for easier (lazier) recipes to fix. We have super-crazy schedules right now, so finding meals with a lot of steps to it is just nearly out of the question! But...what if I could just do something nice, tasty, but with very little work? Like maybe not even having to mix much of anything?

I came across some recipes in "deconstructed" form. Basically, it's your favorite meals/dishes that you just layer instead of mix together. And I'm game!

So, I'm thinking about starting a whole new category of recipes based on this idea. And, since I tend to tear things up & make them look demolished instead...I like the thought of having them "destructed".

Today, I bring you the first recipe in the De[con]Structed series...and it's breakfast!

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DE[con]STRUCTED FRENCH TOAST

Ingredients:

1 slice slightly-stale bread
1 egg
1/2 T cinnamon
1 T brown sugar
2 drops (1/4 t) vanilla extract
3 T milk
1/2 T sugar
1 pinch ground nutmeg


Directions:

~ preheat oven to 350 degrees F

~ in a small baking dish or ramekin dish, spray with cooking spray, then place your slightly stale bread in the bottom (may want to tear in half or into smaller pieces)

~ sprinkle with cinnamon & brown sugar

~ crack the egg, leaving the yolk in tact (if possible), on top of the bread

~ in a tiny glass (like a shot glass), pour in the vanilla & milk, then swirl to mix

~ carefully pour the vanilla milk over the eggs & bread

~ sprinkle it all with the sugar & nutmeg

~ place the baking dish into the oven; 20 minutes for softer yolks, 30 minutes for harder yolks

~ when the French toast is done, pull out of the oven

~ top it with powdered sugar &/or maple syrup, if desired

~ serve


Yield: 1

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I doubled this since I like having a couple of slices at once. Plus, I used slightly stale Pepperidge Farms brown sugar & cinnamon swirl bread. The brown sugar & cinnamon were already in it.

However, all of the measurements are approximate. Just eyeball it according to your taste!

Now then, if you are concerned that the 20-30 minutes is too long for you in the morning, just think: you can layer your stuffs, place it in the oven, go get ready, then have a hot breakfast ready to go!
TA-DA!

Also, this form of "deconstruction" is very elegant & minimalist...so it creates a gorgeous presentation.

Imagine doing a few of these for a brunch! YUM!!

ENJOY!

Bacon Dog Nachos

So...what's for lunch? It's hard to keep the kiddos satisfied with food options during the summer months. Anyone else have this issue?

My youngest was set on having nachos for lunch! Nothing else would suffice. I tried to offer up other things...but NOOOOOOO! We didn't have any taco meat, and we weren't making taco mac (recipe HERE)  until tomorrow. My older son made up a cheese quesadilla. I offered that up. Still a no go as I got the response, "Does that sound like nachos?" D'oh! So time to scrounge & see what we have...

So here's what I came up with:

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BACON DOG NACHOS

Ingredients:

~ 2 handfuls tortilla chips
~ 1/4 C taco sauce &/or picante sauce
~ 1-2 hot dogs
~ 2 T bacon bits
~ 1/2 C shredded cheese


Directions:

* on a microwave-safe plate, place tortilla chips

* drizzle the sauce around the chips

* thinly slice the hot dog(s) (we had a couple of left over ones from grilling) & scatter on top of the sauce & chips

* spread the shredded cheese on top the sliced hot dog(s)

* sprinkle the bacon bits over the top of the cheese

* place in the microwave for about 30-45 seconds or until the cheese is melted

* it's ready to eat

Yield: 1-2 servings

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After serving up this concoction to my youngest, he got really excited & said he liked.

On of scale of 1-10...he gave it a 10 (with 10 being the best)!

So...it's a good way to use up left over grilled hot dogs or taco leftovers.

ENJOY!

Smashed [Leftover] Potatoes

I think there's something about the Irish in me that makes me want & really love potatoes. And then my eyes get bigger than my stomach...and sometimes I misjudge how much of a potato dish to fix for family &/or company. So I usually end up with a lot more than I bargained for!

At Easter time, I made some lazy cooker mashed potatoes that were pretty good, but I have kiddos that don't like the texture of mashed potatoes. It's OK...I heard the gasps. I understand. It breaks our hearts, too.

Now then, the other night I fixed up a bunch of baby red potatoes. I quartered them, seasoned them how I wanted, boiled them...and had a lot left over! Go figure.

We are really bad about using leftovers. But we had another meal coming up that I knew I could reuse those 'taters!

Here's what I did:

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SMASHED [LEFTOVER] POTATOES

Ingredients:

~ baby potatoes, quartered
~ 1/2 stick of butter
~ 1/4 C parsley, chopped or dried
~ salt & pepper, to taste
~ water to cover potatoes
~ 1/4 C milk
~ 1-2 boullion cube(s); I used chicken flavor


Directions:

* after cutting baby potatoes into quarters, place in a large pot

* cover the potato quarters with enough water to cover the potato pieces

* add butter, parsley, salt & pepper to the water

* bring water to a boil

* turn burner temp down slightly & allow to boil for about 20-30 minutes or until potatoes are tender

* turn burner off & allow the potatoes to sit in the water
(I allowed them to sit until after dinner, when I served the quartered potatoes, I continued onto the next step while doing cleanup & putting away leftovers)

* drain most of the water off the potatoes until there's maybe a half inch of water in the pot

* with a spoon, fork or potato masher, begin breaking down the potatoes

* add the milk & continue smashing gently

* here is where I placed the mixture into an airtight container, threw in the bouillon cube, closed it & allowed it to sit in the fridge for a day or two; you may skip the refrigerator step if you are moving right into making the smashed potatoes right now, just make sure the bouillon cube is good & dissolved

* if you stored the potato mixture in the fridge, pull it out & place the mixture into a medium sauce pan or a large pot if you have a lot

* begin reheating the potato mixture by placing the burner on mid heat & stirring occasionally; the bouillon cube may not have dissolved while in the fridge, so begin stirring it around until it's broken up into the potatoes

* you may need to smash some of the potato lumps a bit more, if you'd like, as you are heating & stirring

* you may want to add a little more salt & pepper, but that is up to you

* (re)serve & consume

Served with smoked ham, steamed green beans & rolls
*GORGEOUS*

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If you prefer much creamier mashed potatoes, feel free to whip them up with a handheld mixer, because just having them smashed will have them a bit lumpy.

And, yes...the skins are left in there! And you know what? My hubby liked 'em. He did. No...my kiddos refused to try them. Cowards.

My hubby did make an interesting comparison: he told me they reminded him of "grandma's house potatoes." I don't exactly know what he meant by that, but I said I was taking it as a compliment & we would move on from there!

So...if you have leftovers that you want to reuse, just repurpose the potatoes & it's a whole new dish a day or two later! And...you've saved money by not purchasing stuff for a whole new side dish.

To change it up a little more, feel free to add garlic powder &/or cheese. No one will know that you had these same potatoes a night or 2 before unless you tell them. It could be our own little secret!

You're welcome.

ENJOY!

Stuff in a Pot Soup

As I write this, it's spring, but chilly. It feels like a late November day rather than a fresh spring one! It's really a perfect day to pull out sweaters, boots, blankets, make hot chocolate (much like the Spicy Mexi-Cocoa version, right HERE), brew up some hot tea or keep the coffee going all day. Yeah...one of those kinds of days.

It's also a great day for soup! But since I wasn't prepared to make a soup any time soon, I had to make do.

My hubby & I go to the store on Fridays, and I am actually writing this on a Thursday. We don't have much laying around. And we don't have much for lunching, either. But I found enough leftover things around to throw a bunch of stuff in a pot to make a soup.

Here's what I did:

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STUFF IN A POT SOUP

Ingredients:

*About Anything Goes*

plenty of liquids: broth, stock, water & bouillon cubes; juice/tea 
vegetables: fresh, frozen, canned
protein: beans, meat pieces, mushrooms
starch: potatoes, rice, pasta
herbs & spices

In My Pot:

1 box vegetable broth
1 bag mixed veggies - frozen
1 can chick peas, drained & rinsed
leftover ham cubes
2 handfuls bacon bits
2 C hot brewed black tea
2 C hot brewed green tea
1/2 bag frozen hash browns
sea salt
ground black pepper
parsley
sage
rosemary
thyme
chives
minced onion
dill
marjoram
all spice

Directions:

Place liquid(s) of choice in a large pot, bring to a boil

Lower heat to mid-hi and add everything else, bring back to boil

Stir & let simmer for about 30 minutes

Ladle into a bowl, and garnish, if desired.
Balsamic vinegar, nuts, seeds, shredded cheese - it's even better when presentation is pretty...even if by yourself.

* I used toasted sesame seeds in the 1st bowl & parmesan "shaky cheese" for the 2nd

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Remember: my soup is gonna look different than yours! Mine won't even be the same next time around.

I literally used whatever I had here. 

Cans of veggies you were gonna use but didn't? 

Throw it in! 

Got too many cans or bags of veggies & don't know what to do with the overstock? 

Throw it in! 

Frozen veggies in the freezer that you forgot about? 

Throw it in! 

Leftover turkey, meatballs, pulled pork from a night or 2 ago & want to use it? 

Throw it in! 

Have spinach or kale that you need to use up? 

Throw it in! 

Got some seasonings that you got for a recipe & finding a reason to use it? 

Throw it in!

Just a little bit of apple juice or cider left & not enough for a full glass or cup?

Throw it in!

Potatoes still sitting there & don't know what else to do with them?

Cut 'em up & throw 'em in!

Seriously. A perfect soup to use up what you have, make a hearty meal, and still warm & comforting. Plus...you already have everything...so it's easy on the budget, too!

Throw it in!

So...what is your Stuff in a Pot Soup made from?

ENJOY!

Easy Croutons

Oh man! You have that loaf of bread that didn't quite get used! Now what?

WAIT! Don't throw it away! Read what to do with that stale bread here!

Bread is an odd commodity around our house. Either everyone wants sandwiches, so we run out quickly...or...we stock up just to be left we 2 loaves of uneaten bread. Go figure.

I hate wasted food. Hate is a strong word...and that's why I'm using it. Wasted food makes me cringe. So it was very difficult for me to throw out full loaves of bread...or even 5-10 pieces that didn't get used. So what is one to do with a ton of leftover bread?

MAKE CROUTONS!

That's right, I repurpose the bread. So...here's what I do:

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EASY CROUTONS

Ingredients:
~ slightly stale sliced bread - not moldy
~ cooking spray
~ seasonings of choice:
(Italian seasonings; salt & pepper; Scarborough Fair - aka Simon & Garfunkel: parsley, sage, rosemary, thyme; cinnamon & sugar; etc.)

Directions:

* Preheat oven to 375 degrees F

* Cut the slightly stale bread slices into 16 cubes, each; you can remove crusts first, if preferred

* liberally spray jelly roll pan/lipped cookie sheet with cooking spray

* place bread cubes in a single layer on the cooking sheet

* take cooking spray & spray the tops of the bread cube layer

* sprinkle with seasoning (blend) of choice evenly over the sprayed bread cubes

* place in oven for about 10 minutes until golden brown

* remove from oven & allow to set for 2-5 minutes, and then turn over all croutons for a couple more minutes before removing from baking sheet

* you store the croutons in an airtight container at this point

OR

* place croutons in a large bowl for 8-14 hours to air dry for crunchier croutons

* be sure to store in an airtight container for about 1-2 weeks

~~ If Italian Butter is the variety of choice, use THIS RECIPE HERE, minus the cheese and substitute the actual olive oil for olive oil cooking spray in the technique listed above.

Now ready to serve in soups, salads or whatever you want or need to use them for!

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My youngest is a big fan of croutons and gets super excited when he sees I'm making some! The rest of the family really likes them, too.

ENJOY!

Ham & Mixed Beans - Lazy Cooker

I'm almost embarrassed to say that I had never had ham & beans until one of our groups at church invited us to one of their annual Christmas dinner events. So, the hubby & I decided we would go & mingle with the group while enjoying these ham & beans with cornbread we'd heard so much about.

Now then, hubby has apparently been a fan of ham & beans. He especially loves the cornbread! But this might mean I would have to figure out how to fix this meal. Amm-i-rite? And I had gotten some dry beans (15 bean mix) and wasn't sure what to do with them, but then we had some leftover ham...so...time to make some ham & beans!

After looking thru and researching a LOT of ham & bean recipes, this is what I came up with:

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HAM & BEANS

Lazy Cooker

Ingredients:

1 lb bag (mixed) beans
1-3 cans white beans (i.e. Navy, Northern, Canelli, etc.) rinsed & drained
8 C (apprx.) chunked/cubed ham
¼ C minced onion
1 T garlic powder
½ T onion powder
½ C brown sugar
1 T honey
2 bay leaves
(kosher/sea/table) salt to taste
Black pepper to taste
1 t lemon juice
¼ C celery, chopped
¼ C carrot, chopped or shredded
1 t chili powder (more if you want more kick)
42 oz. chicken broth + additional water (if needed)
1 T apple cider (optional)
1 t allspice
1 T cinnamon

Directions:

* Place dried beans in a large pot or bowl & soak beans for at least 8 hours (i.e. overnight) or longer in about 2 qts. water  

* When good & soaked, drain the beans & rinse them. 

* Spray the inside of your lazy cooker with vegetable cooking spray. 

* Place the soaked & rinsed beans into the lazy cooker

* Cover with chicken broth & enough water to about an inch over the beans

* Cube the ham (I used leftover ham) to 1” squared or smaller and add to the lazy cooker

* Add the lemon juice, cider (optional), honey, veggies, spices, brown sugar, salt & pepper (not the bay leaves) to the lazy cooker & stir

* Add the bay leaves into the lazy cooker

* Cover & set the lazy cooker to high for 4-5 hours

* After the 4-5 hours, add the rinsed, canned white beans, stir, then set low for another 4 hours

* Remove bay leaves & stir

~ Serve with cornbread.

~~ Yield: Approximately 12

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* NOTE: I really love the appley zing of the cider. If I don't have any around, I will add an envelope of apple cider mix. That's how I roll.

My kids really won't eat beans...and we have that darn non-pork-eating kid! So it's mostly my hubby & I that eat it...but so worth it!! And my hubby LOVES it! So do I!

Oh...I just make a cornbread from a mix...and my hubby still loves it, too! The kids will eat the cornbread with some honey butter.

No matter...it is awesome smelling & perfect comfort food for a cold night! Or anytime for that matter. Plus? It's pretty!! I love the color & variety in the beans. YUM!

ENJOY!

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P.S. ~ For a New Year's version, add a can of black eyed peas, rinsed & drained, plus a 16 oz bag of cole slaw mix or a head of chopped cabbage. Add these in with the white beans. 

HAPPY NEW YEAR!