Condiment of the Week – Sauerkraut

June 9, 2016 at 4:58 AM | Posted in One of America's Favorites | Leave a comment
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German sauerkraut

German sauerkraut

Sauerkraut (/ˈsaʊərkraʊt/; German pronunciation: [ˈzaʊ.ɐˌkʁaʊt] ( listen)) is finely cut cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage.

 

 

 

 
Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato (in his De Agri Cultura) and Columella (in his De re Rustica) mentioned preserving cabbages and turnips with salt.

Sauerkraut took root mostly in Eastern European and Germanic cuisines, but also in other countries including the

Homemade sauerkraut

Homemade sauerkraut

Netherlands, where it is known as zuurkool, and France, where the name became choucroute. The English name is borrowed from German where it means literally “sour herb” or “sour cabbage”. The names in Slavic and other East European languages are not cognate with German sauerkraut, but have similar meanings: “fermented cabbage” (Belarusian: квашаная капуста, Czech: kysané zelí, Polish: kiszona kapusta, Lithuanian: rauginti kopūstai, Russian: квашеная капуста, tr. kvashenaya kapusta, Ukrainian: квашена капуста) or “sour cabbage” (Bulgarian: кисело зеле, Czech: kyselé zelí, Hungarian: savanyúkáposzta, Russian: кислая капуста, tr. kislaya kapusta, Serbian: kiseli kupus, Slovak: kyslá kapusta, Ukrainian: кисла капуста, Romania: varză murată). In Poland name kwaszona kapusta (“soured cabbage”) is also used, but it indicates that cabbage might have been fermented in less traditional way.

Before frozen foods, refrigeration, and cheap transport from warmer areas became readily available in northern, central and eastern Europe, sauerkraut, like other preserved foods, provided a source of nutrients during the winter. James Cook always took a store of sauerkraut on his sea voyages, since experience had taught him it prevented scurvy.

During World War I, due to concerns the American public would reject a product with a German name, American sauerkraut makers relabeled their product as “Liberty cabbage” for the duration of the war.

During World War I, British and Commonwealth forces used the word Kraut, derived from the dish, as a derogatory term for the German people. During World War II, the term was picked up by American Forces.

 
In Belarusian, Russian and Ukrainian cuisine, chopped cabbage is usually pickled together with shredded carrots. Other ingredients may include whole or quartered apples for additional flavor or cranberry for flavor and better keeping (the benzoic acid in cranberries is a common preservative). Bell peppers also known to be added as they improve the looks of the completed dish. The resulting sauerkraut salad is typically served cold, as a zakuski or a side dish. There is also a home made type of very mild sauerkraut where white cabbage is pickled with salt in a refrigerator for only between three and seven days. This results in very little lactic acid being produced. Typically wider strips of 1 to 2 centimeters (1″) are used rather than the shredded cabbage used for traditional sauerkraut. This type is popular when eaten with zakuski.

Sauerkraut is used as a filling for Polish pierogi, Ukrainian varenyky, Russian pirogi and pirozhki. Sauerkraut is also

Eastern European style sauerkraut pickled with carrots and served as a salad

Eastern European style sauerkraut pickled with carrots and served as a salad

the most important ingredient in traditional soups, such as shchi (a national dish of Russia), kapusniak (Poland and Ukraine), kwaśnica (Poland), kapustnica (Slovakia), and zelňačka (Czech Republic). It is a common ingredient of Polish bigos (a hunter’s stew).

In Germany, cooked sauerkraut is often flavored with juniper berries or cumin seeds, apples and white wine are popular variations. Traditionally it is served warm, with pork (e.g. eisbein, schweinshaxe, Kassler) or sausages (smoked or fried sausages, Frankfurter Würstchen, Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings (knödel or schupfnudel). Similar recipes are common in other Central European cuisines. The Czech national dish vepřo knedlo zelo consists of roast pork with knedliky and sauerkraut.

Sauerkraut is the main ingredient of the Alsatian meal choucroute garnie (French for “dressed sauerkraut”), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and often potatoes. Usually it is cooked with Alsatian white wines.

Sauerkraut, along with pork, is eaten traditionally in Pennsylvania on New Years Day. The tradition, started by the Pennsylvania Dutch, is thought to bring good luck for the upcoming year. Sauerkraut is also used in American cuisine as a condiment upon various foods, such as sandwiches and hot dogs.

 
Many health benefits have been claimed for sauerkraut.

* It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.
* If unpasteurized and uncooked, sauerkraut also contains live lactobacilli and beneficial microbes and is rich in enzymes. The fiber and supply of probiotics improve digestion and promote the growth of healthy bowel flora, protecting against many diseases of the digestive tract.
* Sauerkraut has been used in Europe for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies.
* Raw sauerkraut is distinctly different from store-bought, canned sauerkraut. While many food manufacturers can or jar their kraut using heat in order to extend shelf life, raw sauerkraut is lacto-fermented and is alive with good bacteria and probiotics. Raw sauerkraut is fermented over days or weeks at room temperature, packaged into jars with its own brine solution, then refrigerated to preserve the vitamins, enzymes, and beneficial bacteria without any heat. The lactic acid creates beneficial intestinal flora, balances stomach pH both directions, and helps break down proteins.

 

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

May 25, 2016 at 5:06 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a Buffalo Pastrami “Reuben” Sandwich. Thus one is made with the delicious Wild Idea Buffalo Pastrami. Topped with Sauerkraut and Irish Cheddar Cheese. Then served on Pumpernickel Bread and a bowl of Potato Soup! You can find this recipe and purchase the Buffalo Pastrami all at the Wild Idea Buffalo website. http://wildideabuffalo.com/

 
Buffalo Pastrami “Reuben” Sandwich

The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Serves 4

Ingredients:Buffalo Pastrami Reuben Sandwich

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Rueben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

Ingredients:

*Rueben Sauce

1/2 cup MayonnaiseWild Idea
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper
Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

http://wildideabuffalo.com/blogs/recipes?page=8

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

April 27, 2016 at 5:07 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. You can find the recipe and order the Buffalo Pastrami all on the Wild Idea Buffalo website, Enjoy! http://wildideabuffalo.com/

 
Buffalo Pastrami “Reuben” Sandwich
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)Buffalo Pastrami Reuben Sandwich
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

 

Ingredients:
*Reuben Sauce
1/2 cup MayonnaiseWild Idea
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

Quick Low-Calorie Chicken Recipes

December 27, 2015 at 5:55 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Quick Low-Calorie Chicken Recipes. You can find Chicken recipes for Soups, Pastas, salads, and more! All quick to prepare and all low calorie. You can these and more healthy and delicious recipes on the EatingWell website! http://www.eatingwell.com/

 
Quick Low-Calorie Chicken RecipesEatingWell2

Healthy, quick chicken recipes in 30 minutes or less.
Chicken is the perfect lean protein to pair with whole grains and fresh vegetables or add to a hearty salad for a satisfying dinner. Our low-calorie chicken recipes for chicken pasta, chicken tenders, chicken soup, chicken salad and more quick chicken recipes are full of flavor and quick to prepare. Get a healthy, low-calorie dinner on the table in under 30 minutes with these healthy chicken dinners.

 

 

Seared Chicken with Apricot Sauce
Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach…..

 

 

Chicken Sausage with Potatoes & Sauerkraut
Here’s our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. Serve with roasted carrots and some mustard to spread on the sausage……

 
Creamy Cajun Chicken Pasta
This zesty Cajun-style pasta is full of lean chicken, peppers and onions. Serve with sautéed green beans…..

 

 

* Click the link to get all the Quick Low-Calorie Chicken Recipes
http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_low_calorie_chicken_recipes

Ohio Festivals October 6-11, 2015

October 8, 2015 at 4:53 AM | Posted in Festivals | Leave a comment
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October 6-10, 2015 87th Annual Bradford Pumpkin Show – Bradford, Ohio
Parades, pageant, bread & pie contests, Cornhole Tournament, Kiddie Tractor Pull, Pumpkin Parade, Pumpkin Art, talent show and much more!

http://www.bradfordpumpkinshow.org/

 

October 10, 2015 Yellow Springs Street Fair – Yellow Springs, OhioOHIO 2
An all-day festival with entertainment throughout the Village. Over 200 booths. Two Music Stages, a Beer Garden and Street Performers throughout town. For children, Primary Languages will have free crafts along with face painting and cookie decorating with donations going to the Dayton International School. A festival like no other.

http://www.yellowspringsohio.org/street-fair/

 

October 10-11, 2015 46th Annual Ohio Sauerkraut Festival
Waynesville, Ohio
The Ohio Sauerkraut Festival has grown from a small local event in 1970 to one of the premier craft festivals in the nation. We jury our 450+ vendors to ensure that all items are handcrafted, and select items based on quality and variety. Our unique food offerings range from sauerkraut pizza to fudge. Visitors return year after year to sample their favorites, making the Ohio Sauerkraut Festival a favorite Midwest destination. Always the Second Full Weekend of October.

http://www.sauerkrautfestival.com/

 

October 10-11, 2015 Enon Apple Butter Festival – Enon, Ohio
Hosted by the Enon Community Historical Society, apple butter is made the old-fashioned way in 50 gallon copper kettles, cooked over open fires. The festival offers music, entertainment, demonstrations, crafts and food, food & more food!

http://www.enonhistory.com/AppleButterFestival.html

 

October 10-11, 2015 Oak Harbor Apple Festival – Oak Harbor, Ohio
Something for everyone! Pageant, parade, tractor pulling contest, baking contest, talent show, classic car show, 5K Apple Run, youth football game and local performers. Attendance: 35,000.

http://www.oakharborohio.net/

Jennie – O Turkey Recipe of the Week – Wisconsin Beer Turkey Brat

September 11, 2015 at 5:06 AM | Posted in Jennie-O Turkey Products | 3 Comments
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This week’s Jennie – O Turkey Recipe of the Week is a Wisconsin Beer Turkey Brat. Beer Brat, Beer Brat, just saying it sounds delicious! You’ll be using JENNIE-O® Lean Turkey Bratwurst, Beer, and Sauerkraut to make this delicious dish of the week. You can find this recipe at the Jennie – O website along with many other healthy and delicious recipes, Enjoy! http://www.jennieo.com/

 

 

Wisconsin Beer Turkey BratWisconsin Beer Turkey Brat

Ingredients
3 cups beer
1 (19-ounce) package JENNIE-O® Lean Turkey Bratwurst
¼ cup mustard
5 reduced-calorie hot dog buns, split
1 cup sauerkraut
½ cup fried onions
Directions
1 – In large saucepan over medium heat, bring beer to simmer. Add brats. Simmer, covered, over low heat 20 to 25 minutes.

2 – Prepare grill. Cook brats as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. If desired, put brats back into beer 5 minutes to intensify beer flavor.

3 – Spread mustard on buns. Add brats. Top with sauerkraut and fried onions.
* Always cook to an internal temperature of 165°F.

Nutritional InformationJennie O Make the Switch
Calories 260 Fat 10g
Protein 19g Cholesterol 65mg
Carbohydrates 23g Sodium 1000mg
Fiber 3g Saturated Fat 3g
Sugars 5g

http://www.jennieo.com/recipes/709-Wisconsin-Beer-Turkey-Brat

October 11-12, 2014 45th Annual Ohio Sauerkraut Festival Waynesville, Ohio

October 7, 2014 at 5:29 AM | Posted in Festivals | Leave a comment
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October 11-12, 2014
45th Annual Ohio Sauerkraut Festival
Waynesville, Ohio

 

Sauerkraut Fest
The Ohio Sauerkraut Festival has grown from a small local event in 1970 to one of the premier craft festivals in the nation. We jury our 450+ vendors to ensure that all items are handcrafted, and select items based on quality and variety. Our unique food offerings range from sauerkraut pizza to fudge. Visitors return year after year to sample their favorites, making the Ohio Sauerkraut Festival a favorite Midwest destination.
http://www.sauerkrautfestival.com/

October 12-13, 2013 44th Annual Ohio Sauerkraut Festival Waynesville, Ohio

October 10, 2013 at 9:07 AM | Posted in Festivals | Leave a comment
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October 12-13, 2013 44th Annual Ohio Sauerkraut Festival Waynesville, Ohio

Waynesville Sauerk

The Ohio Sauerkraut Festival has grown from a small local event in 1970 to one of the premier craft festivals in the nation. We jury our 450+ vendors to ensure that all items are handcrafted, and select items based on quality and variety. Our unique food offerings range from sauerkraut pizza to fudge. Visitors return year after year to sample their favorites, making the Ohio Sauerkraut Festival a favorite Midwest destination. Always the Second Full Weekend of October.

 
http://www.sauerkrautfestival.com/

Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich

July 10, 2013 at 10:59 AM | Posted in Wild Idea Buffalo | Leave a comment
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Another one of those “Gotta Try It’ recipes from Wild Idea Buffalo!  This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Pastrami “Reuben” Sandwich. I’ve left the link to the recipe and how to order Buffalo Pastrami at the end of the post.

 

 

 

Buffalo Pastrami “Reuben” SandwichWild Idea Buffalo Buffalo Pastrami Sandwich
By: Jill O’Brien
Serves 4
The O’Brien household’s version of this pub favorite. So good, it will become a weekly request!

Ingredients:

1 package Buffalo Pastrami
1 ½ cup “Bubbies” Sauerkraut (it’s really, really good)
4 ounces Irish Cheddar Cheese
6 slices Pumpernickel Bread
1 tablespoon Butter
*Reuben Sauce

 
Preparation:
1 – On flat top griddle or in a large sauté pan over medium heat place Buffalo Pastrami in lightly oiled pan to heat through. Turn while heating.
2 – Arrange Buffalo Pastrami in 4 equal piles and top with cheese. Add sauerkraut to the pan too. Cover and heat until cheese is melted, and sauerkraut is warm.
3 – Remove from pan and cover to keep warm.
4 – Spread butter on one side of the bread and grill bread until golden brown.
5 – Stack meat, cheese and kraut on inside of grilled bread and spread the other slice with *Reuben sauce (recipe below), and sandwich together.
Serve with Potato, Leek Soup.

 

Ingredients:

*Reuben Sauce

1/2 cup Mayonnaise
¼ cup Salsa
¼ cup Roasted and Peeled Red Peppers
Salt
Pepper

 
Preparation:
1 – Place all ingredients in food processor and puree.
2 – Season with slat & pepper to taste.

 

http://wildideabuffalo.com/2012/buffalo-pastrami-reuben-sandwich/

 

 

 

 
Buffalo PastramiWild idea Buffalo Buffalo Pastrami
We may be 1,700 miles from a New York deli, but this pastrami has done its homework. Our buffalo Top Rounds are completely trimmed and gorgeously flavored without the need for excessive fat. This tasty goodness will get you hooked on sandwiches. Pastrami comes pre-sliced in a 8 oz. package.

Ingredients: Buffalo, Organic Spices:[Black Pepper, Coriander, Garlic Juice, Salt, Sugar] Natural Acetic & Citric Acid, Veg Stable {celery powder, sea salt, silicon dioxide (anti caking)}, water.

 

http://buy.wildideabuffalo.com/collections/a-la-carte/products/buffalo-pastrami

Pistachio-Sauerkraut Salad, Low Carb Diabetic

March 5, 2012 at 9:58 AM | Posted in diabetes, diabetes friendly, low calorie, low carb, nuts | Leave a comment
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Pistachio-Sauerkraut Salad, Low Carb Diabetic

Ingredients

14 ounces sauerkraut, rinsed
1 (1 ounce) package sugar-free instant pistachio pudding
½ teaspoon dried grated fresh lemon rind or 2 teaspoons fresh grated fresh lemon rind
½ cup coarsely chopped pistachios
½ cup coarsely chopped pecans
¼ cup dried currants
2 (1 g) packets Splenda sugar substitute

Directions

Drain the sauerkraut and place in a large bowl.
Fill the bowl with water and rinse pickling juices from the sauerkraut, then drain using a large strainer (or colander with small holes).
Put the sauerkraut back into the bowl, refill it with cool water, and set it aside.
Make the pudding according the package directions.
When it has begun to set, add the lemon rind.
(Rind from lime could be a good addition, as well!) Coarsely chop the pistachios and pecans- a food processor works well for this.
Pour the sauerkraut into the strainer again and drain it well, pressing down on it with the back of a spoon or spatula.
In a large bowl mix the rinsed/drained sauerkraut with the pudding, nuts, currants, and Splenda, and stir well.
Pour into a serving container and chill in refrigerator for at least an hour before serving.
Enjoy!

Nutrition Facts

Serving Size: 1 (95 g)

Servings Per Recipe: 6

Amount Per Serving
% Daily Value
Calories 151.2

Calories from Fat 100
66%

Amount Per Serving
% Daily Value
Total Fat 11.2g
17%
Saturated Fat 1.1g
5%
Cholesterol 0.0mg
0%
Sugars 6.6 g
Sodium 460.5mg
19%
Total Carbohydrate 11.8g
3%
Dietary Fiber 4.0g
16%
Sugars 6.6 g
26%
Protein 3.8g
7%

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