Yes, it is true - you can ask my friends (oh, you probably are my friends if you are reading this :)
I learned from a German-born friend how to make sauerkraut that the guests will eat like candy. Here it is:
2 cans or jars of Bavarian-style sauerkraut, drained
About 1/4 cup of canola oil
chopped onion as much as desired
pinch of salt
1/4 cup brown sugar, tightly packed
Electric wok or electric skillet for cooking
Add oil and let the pan warm up. Add onions, let simmer until they start to brown. Add sauerkraut. Some small amount of liquid may still remain in the sauerkraut - that is okay, it will evaporate in the cooking. Add salt and brown sugar. Stir to blend, then stir every few minutes. Allow to cook until some of the sauerkraut gets browned. Serve hot or room temperature.
Note: If you are adding meat such as sausage or weiners, put them in during the last few minutes of cooking to allow them to heat through and for flavors to mingle.
Thursday, January 19, 2012
COLLARD GREENS
I did a pretty good job with the collard greens last night - I was proud!! Not raised in a family where fresh greens were on the menu, you know. They did not take very long to cook and did not smell up the whole house, either. Very nice flavor :)
2 bunches of collard greens from the grocer or about 50-60 leaves from the garden, well washed with excess water shaken out
1 small onion chopped
4-6 cups water
salt, pepper to taste, garlic if desired
2 Tablespoons canola oil
With a sharp knife chop greens into strips about 1 inch wide. I usually chop at least half the length of the ribs as well, leaving out the wider, tougher stalk parts.
In a large cooking pot combine all ingredients and bring to a boil. Reduce heat, cover and simmer until tender. Overcooking results in the classic stinky smell, like grandma's cabbage cooking day (at least it was that way at my grandmother's place). I think mine took maybe 20 minutes is all.
Some folks add ham or bacon, or just drippings from bacon instead of canola oil. Any of these is good.
Makes 6-8 servings.
Note: Save the leftover greens and pot likker for making a great second-day soup. Just add canned tomatoes and simmer about 15 minutes.
Another note: Take your leftover collards and bring them to a simmer. Add 2 eggs for every 2 cups of greens and liquid and cook until egg is done - Collards Egg Drop Soup!
2 bunches of collard greens from the grocer or about 50-60 leaves from the garden, well washed with excess water shaken out
1 small onion chopped
4-6 cups water
salt, pepper to taste, garlic if desired
2 Tablespoons canola oil
With a sharp knife chop greens into strips about 1 inch wide. I usually chop at least half the length of the ribs as well, leaving out the wider, tougher stalk parts.
In a large cooking pot combine all ingredients and bring to a boil. Reduce heat, cover and simmer until tender. Overcooking results in the classic stinky smell, like grandma's cabbage cooking day (at least it was that way at my grandmother's place). I think mine took maybe 20 minutes is all.
Some folks add ham or bacon, or just drippings from bacon instead of canola oil. Any of these is good.
Makes 6-8 servings.
Note: Save the leftover greens and pot likker for making a great second-day soup. Just add canned tomatoes and simmer about 15 minutes.
Another note: Take your leftover collards and bring them to a simmer. Add 2 eggs for every 2 cups of greens and liquid and cook until egg is done - Collards Egg Drop Soup!
Tuesday, January 17, 2012
Green Things and Ham Soup
Not strictly veggie, but pretty good :)
1/2 to 3/4 of a bunch of celery with strings removed, and chopped up. use all of the leafy sections for sure!
1 bag of split peas
approximately 1 bunch of cilantro, washed, chopped.
1/2 cup pearled barley
1/2 onion chopped small
2 cloves fresh garlic, peeled, crushed, chopped small
2 cups of chopped ham
Salt, pepper
In about 3 quarts of water (may need to add more as you go), cook the chopped celery until tender. dip or strain out the celery, keep the water simmering. Add the split peas and the barley. Place the celery into a blender and puree. Return to soup. Puree the fresh cilantro and add to the soup. Add chopped onion and garlic. Simmer until split peas are dissolved and barley is soft. Add seasonings to taste and add chopped ham. Remove from heat and let the flavors mingle. Serve with crunchy toast or croutons.
1/2 to 3/4 of a bunch of celery with strings removed, and chopped up. use all of the leafy sections for sure!
1 bag of split peas
approximately 1 bunch of cilantro, washed, chopped.
1/2 cup pearled barley
1/2 onion chopped small
2 cloves fresh garlic, peeled, crushed, chopped small
2 cups of chopped ham
Salt, pepper
In about 3 quarts of water (may need to add more as you go), cook the chopped celery until tender. dip or strain out the celery, keep the water simmering. Add the split peas and the barley. Place the celery into a blender and puree. Return to soup. Puree the fresh cilantro and add to the soup. Add chopped onion and garlic. Simmer until split peas are dissolved and barley is soft. Add seasonings to taste and add chopped ham. Remove from heat and let the flavors mingle. Serve with crunchy toast or croutons.
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