Friday, January 5, 2018

Sausage, Potato and Sauerkraut Soup (Instant Pot)

I think we're averaging one (ground) sausage recipe per week. I definitely need to keep finding good German Sausage recipes. I loosely based my soup on this recipe. First, I sauted the sausage in the instant pot then added the rest of the ingredients. We still have potatoes from our garden and I used a jar of my homemade sauerkraut. I also added carrots. The bay leaf and caraway seed made it taste amazing. The hubby also added sour cream and cheese at the end. Using the instant pot, I was able to get all cooked in under 30 minutes!  Delish!

Red Quinoa Salad

My aunt gave me the gift of red quinoa for Christmas with this recipe. It was yummy, like a Mediterranean salad. It was perfect timing on the ingredients too since the hubby has been buying too many cucumbers and tomatoes lately. He doesn't like mint, so I would opt for parsley instead. I also added red onion instead of shallots (since it's what I had on hand). I didn't think the red wine vinegar amount was enough, so I ended up adding fresh squeezed lemon juice--perfect! One trick I read after the fact suggested using chicken broth instead of water for the quinoa soak. Overall, a very healthy and delicious dish!

Monday, December 25, 2017

Potatoes Savoyarde: A Classic Gratin (for 2)

This Christmas was just me and the hubby so I looked up dinner for 2 recipes. He asked for scalloped potatoes and so I made this one extra special. I found some smoked gruyere at Sprouts and topped it with crushed ritz crackers. Knowing he would want leftovers, I doubled the recipe. I'm so happy that we still have potatoes from our garden. It turned out great and was a nice side for the ham steak (with a pineapple, maple, dijon mustard and brown sugar glaze); we also had creamed peas with pearl onions and fresh corn (cut off the cob). The hubby doesn't eat sweets during the day, so we'll dig into the cherry pie and Christmas Gl├╝hwein  later tonight.

Sunday, December 24, 2017

Blueberry Ginger Kombucha

It only took me 6 months to overcome my fear of making Kombucha. Initially, I got a scoby from a generous neighbor, but kept putting off creating the final product. I even made a few new batches before finally knuckling down and following through. The hubby's body has been wanting Kombucha for a while now and so I decided it was time to stop paying $4/bottle at the store. I'm so happy I found this as the first recipe on Pinterest. The hubby loves blueberry and ginger combined with the probiotic value of Kombucha is a winner! I loved the flavor. So excited to keep this ball rolling. Currently the recipe only makes 1 gallon, and in this elevation, it takes about 2 weeks to get the perfect flavor. I think the hubby will probably drink all of this in less than a week, so I'll probably make 2-3 gallons in the future. I used passion fruit black tea for that extra berry flavor and in the next batch, I used mango black tea. Really excited for another recipe to try. Kombucha really is the miracle cure for intestinal health.

The finished product is in the quart jars and the new batch is in the gallon jar.

Here's the recipe that I followed for: 

Saturday, December 23, 2017

Cabbage Rolls with Pomegranate Reduction (AIP)

We've been overdoing the sugars and fats, so we're trying to get back on the healthy path. Since we have an abundance of sausage, I'm now always looking for healthier dishes particular to pork. This recipe suggests lamb but German Sausage worked just as well. Also, I didn't want to mess with cutting up pomegranate, so I left out the seed in the stuffing and used pomegranate juice for the reduction. It tasted very asian with the ginger and cabbage. The sauce was a "sweet and sour" flavor that we absolutely loved. I would definitely make this one again for guests.

Friday, December 22, 2017

Salsa Verde Enchiladas with Venison

A friend of ours traded pork for venison, so I perused Pinterest for guidance. I found this super delicious and simple version. I modified it a bit by cooking the venison and onions together and adding the spices all in one pot. I used pork broth to dip the tortillas in, sprayed the pan with olive oil, layered the meat, used green chili (canned earlier this year from our garden), sour cream and shredded cheese inside each tortilla and topped with green chili, rotel and shredded cheese. It tasted lighter/healthier than a typical beef enchilada recipe. Definitely a keeper. :)

Fruit and Spice Rounds (Christmas Cookie Countdown 2017 #14)

Unfortunately, this is my last one of the season. Life decided that I needed to go back to school and study hard for the rest of the year. I am cataloging the rest and will get back to them when I have more free time. I really liked the flavor of these cookies, but I ran out of time to ice them. I ended up using them as breakfast cookies. I used the food processor to chop the walnuts, dates and raisins so that when you're eating them, they are well blended. I also didn't roll them out; I made them like drop cookies. I want to make them again, properly, according to the directions so that they are more visually appealing. I don't typically like raisins in my cookies, but this one has just the right combination.