saurkraut

Gluten free, Gluten-free, meatless, pescatarian, vegetables, Vegetarian

Deconstructed Cabbage Rolls and Beet Salad

Aside | Posted on by Brian and Jim

I knew I had a head of cabbage and half of another on the fridge so I was pondering that and struck on this idea.

I’m gonna give a shout out to a couple of my favorite brands here—just because the products are always here.

Penzey’s Revolution. I used this in the cabbage

Eden Organica Kimchi Sauerkraut I used this in the cabbage.

Stonehouse Olive Oil OMG spice This was perfect on the beets

Butler Soy Curls

This is 1/2 bag of soy curls soaking in water for 10-20 minutes

The rest is brand neutral.

This is most of the mise en place..

Beets

  • Beets, I had five small baby beets that I roasted and peeled at 350 for like 30 minutes
  • Carrot, radish, daikon…I thought I had carrot for the cabbage but instead had three small daikon so the salad got half and the cabbage got the other half—about 1/2 cup
  • Onions, 1/2 small onion chopped
  • Garlic, 3-4 cloves chopped
  • Pickles, Dill, 2 Tablespoons chopped
  • Olive oil, about 1/2 tablespoon
  • Vinegar, just a splash
  • Pickle juice, about 2 Tablespoons
  • OMG spice liberally – so you can add a mix of similar types of seasonings
  • Dill, chopped to serve

Just mix it all up!!

Cabbage

  • Cabbage, 1/2 head
  • Protein—hamburger, soy curls, tvp. I used 1/2 bag of butlers soy curls.
  • Carrot, 1/2-3/4 cup. I subbed daikon
  • Celery, 1/2-3/4 cup.
  • Tomatoes, 1 can chopped
  • Sauerkraut, 1/2 cup. I used kimchi kraut
  • Penzey’s Revolution, liberal shaking
  • Garlic, about 5 chopped cloves
  • Worcestershire, splash on soy curls
  • Smoked paprika, to help add some Smokey meatiness. Just a few shakes
  • Chives, chopped to garnish for serving. Mine looked bad so I used micro greens
  • Sour cream for serving

Sauté the soy curls in two swirls of olive oil just to fry out a bit and then add feelers garlic onions and carrots

Once it’s softening up some add the can of tomatoes

Let that cook a bit and add the cabbage

That cooks until everything is not raw crisp and the juice has been released. Then I add the sauerkraut and turn off the heat so it gets incorporated and heated but you don’t kill the probiotics.

Serve it with a dollop sour cream.

Advertisement
Gluten free, Made at home, meatless, Stuff I make

Pierogi Lasagna

Aside | Posted on by Brian and Jim

Shared a video for his recipe I found on Facebook a while back. I got a Facebook memory of it last week and I had to share again saying I still hadn’t tried it….se I did.

Overall this is really simply except it’s not juicy enough to do the no-boil option for the noodles.

First you need to boil your noodles—I used jovial gluten free noodles. i used the whole package of 12 as I was making 4 layers. I placed three as the bottom layer on a greased pan.

For my bottom layer I used mashed potatoes—mine were made from scratch with a little butter and some sour cream, but you can use your favorite recipe or even instant. I made about 1/2 layer.

The potatoes are topped with a layer off noodles.

The next layer was cottage cheese, egg and Parmesan. I mixed 16 ounces of full fat cottage cheese, 1 egg, 1/2 cup parmesan.

The cottage cheese is topped with another layer of noodles.

I then added a layer of sauerkraut and mu herons. This was a fresh caraway kraut but you can use your favorite and vary amount to your liking. This was about 8 ounces. You don’t need to drain it perfectly because a little liquid in this dish is okay. i used a small can of sliced mushrooms and scattered those drained mushrooms on the sauerkraut.

Then we add the final layer of noodles. And cover with cheese of choice.

Bake at 375 for about 45 minutes

Let it rest and eat it!

beans, Gluten-free

Arepas de Maiz

Aside | Posted on by Brian and Jim

On my Amazon wish list for my birthday I always have cookbooks as that’s an easy option for friends and family. This year I noticed Provecho by Edgar Castrejon and added it and it was as purchased for me by my sister. This is a very fun book that will be loved by those that abode gluten and meat. I’m making arepas inspired by his recipe in that book.

1 1/2 cups masa—-I use Tres Latino masa

3 Tbl nutritional heat

Salt to taste

Corn…canned sweet corn. 15 ounces

Water to adjust for the right texture

The arepas should come together like this

The corn gets a blender treatment before being poured in
The photo makes these look way thicker than they are but they are a nice 1/4 inch thick or so

For the green salsa…I toasted the ingredients below and gave them a whir and now they simmer a bit.

For the red sauce…

Roasted tomato, shallot, jalapeño, with garlic, rehydrated California peppers and Mexican oregano.

The two sauces

For the beans…

The beans are leftover “refried” pintos from another post. I added roasted jalapeño and some Chile soaking liquid to simmer and blend.

Other sides…

My curtido is crazy good after the extra fermentation time. Sadly, this is her last appearance.

I wanted something extra so I grabbed some salad shrimp that got dressed up with chili and some lime juice

Then I just loaded them up as a vehicle for the toppings

Gluten free, Gluten-free, Safer at Home meals, Vegetarian

On the 87 day of safer at home dinners i planned…

Aside | Posted on by Brian and Jim

…to make eggs. Then i said, breakfast for dinner. Then i said sauerkraut and eggs. I googled that and actually found recipes but it led me to kimchi and eggs…..which ended up as kimchi pancake. Am i the only one that falls down that recipe rabbit hole?

So we had kimchi pancake

It was my first try so by no means perfect but this tasted YUM!

I googled korean squash and found something resembling this

I wanted something fresh so i grabbed an heirloom tomato and made a quick dressing of lime ponzu and mayo…it worked

Fun things I find to eat, Gluten free, Gluten-free, Made at home, Probiotic, Stuff I make, Vegetarian

Kimchi saurkraut

Aside | Posted on by Brian and Jim

So i bought some kimchi saurkraut (which is yummy by the way….its saurkraut with kimchi seasonings), and had no idea what to do with it.  My reference is saurkraut wih potatoes and sausage.

So thats what i did.  White rice, potatoes in tamari and shrimp sausage. I basically used a shrimp burger recipe and shaped it as sausages, rolled in foil, froze to firm up and baked them.

Fun things I find to eat, Ingredients, Made at home, Uncategorized

German deli kinda day

Aside | Posted on by Brian and Jim

Im deep into projects with a short time horizon so wine simmered kraut with grilled sausage sounded like the trick for this saturday


I bought two each neuremberger brats, swiss brats, and smoked brats

Saurkraut


A riesling to drink


Yummy marzipan


And here goes the kraut:


One bottle of dry white wine, juniper berries, bay leaf, peppercorns, clove….and its off to simmer

And a potato and beet salad


Ingredients, Made at home, Stuff I make

New Year’s Day food

Aside | Posted on by Brian and Jim

new years day is usually about snacks and the inevitable greens, sauerkraut, and black eyed peas.

First is a beautiful pile of a new rendition of one of my favorite appetizers.  Peppers stuffed with goat cheese, mint and cucumber.  The original recipe was for peppadews.  At Xmas I found jarred cherry peppers which were nice because of the subtle heat…and then for New Years I used jarred piquillos which were nice and gave a whole new flavor and texture (plus a wide stuffing space)   

The simmered sauerkraut hit the pan–this likes at least a three hour simmer and is even better with smoked pork or nice German sausages in the mix.  A whole bottle of dry white wine goes in, a little sugar and salt, and juniper berries, a few cloves and a few peppercorns.  A bay leaf.  This year I added some fresh thyme and Rosemarie…all of the latter to be removed before serving 
  

Deviled eggs!   Using vlassic new spice dills and my grandmas spice blend in top of the usual suspects of mayo, mustard and celery seed

 

   

Leftover cheese hunks from the night before (ps..I like every Cheese that wicked river makes particularly the steakhouse)…chips and Suzuki crackers and a nice dip with an avocado mixed in (try this sometime…it adds a layer of creamy flavor without distracting form the dips other flavors)
  

Dinner is the summer kraut, simmered kale and mushrooms in broth, and some smoky black eyed peas.