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Friday, April 20, 2018

Polish Sauerkraut Soup Recipe [Kapusniak]


[cooks note:  I  made this soup and used 1 cup pot barley with about like it says on the recipe a can of sauerkraut.  I used leftover cooked sauerkraut and put it in at the when the soup was finished cooking and leave out the caraway.  I added some cubed cooked potatoes]

Smoked hocks or a meaty ham bone adds another layer to this sauerkraut soup. Some people thicken the soup with a roux or add potatoes, but my mother always used barley, which I've done here. She never used caraway seeds, but others do. It's good in all these variations. Serve with hearty dark rye bread and you've got a meal in a bowl. As with most soups, it tastes better the next day. The soup can also be turned into creamed sauerkraut soup.

What You'll Need
2 pounds ham hocks or meaty ham bone
2 quarts water
1 large chopped onion
1 bay leaf
5 black peppercorns
1 sprig fresh parsley or 1/4 teaspoon dried parsley
1/2 cup barley, rinsed and drained (not quick-cooking)
1 (14-ounce) can sauerkraut, drained (reserve liquid), rinsed and chopped
Salt and pepper to taste
Optional: 1 tablespoon caraway seeds

How to Make It
Place pork and water in a dutch oven or other large pot. Bring to a boil, skimming off foam. Add onion, bay leaf, peppercorns, and parsley. Return to a boil, reduce heat to a simmer and cook about 45 minutes or until meat falls off the bones.

Remove meat from broth, dice and return to the pot with barley, sauerkraut, and caraway seeds, if using. Return to a boil, reduce heat and simmer, uncovered, for an additional 45 minutes. If soup becomes too thick, add meat stock or water. If a more sour taste is desired, add some reserved kraut juice. Adjust seasonings. Remove the bay leaf. Serve in heated bowls with hearty rye bread.

Saturday, March 24, 2018



10oz/284g boneless skinless chicken breast, cut into 1-inch pieces
1 cup sliced carrots
1 cup/225g sugar snap peas
2 cups vegetable oil (for frying)
For the batter:
1 cup/125g flour
1 tsp salt
1 tsp baking soda
1 egg
1/2 cup milk
1/2 cup water
For the sauce:
2 tsp vegetable oil
2 tbsp minced garlic
3 tbsp green onion, chopped (white parts only)
1 cup pineapple juice
2 tsp chili garlic paste (more if you want it spicier)
2 tbsp white wine vinegar
4 tsp sugar
1 1/2 tsp soy sauce
3/4 tsp salt
3 tsp cornstarch
2 tbsp water

Whisk together the batter ingredients until smooth, then add the chicken pieces. The batter should be thin and only lightly coat the chicken.
Bring a pot of salted water to a boil and add the carrots and snap peas and cook for just 2 to 3 minutes until they become crisp-tender. Drain and set aside.
Meanwhile heat the 2 cups of vegetable oil in a pot or deep fryer to 375 degrees F. Fry the chicken a few pieces at a time, about 3 minutes, until golden brown and cooked through. Drain on a paper towel-lined plate. Keep warm.
In a large wok heat the 2 tsp of oil over medium heat and cook the garlic and green onion until fragrant. In a separate bowl whisk together the remaining sauce ingredients, excluding the cornstarch and water. Pour into the wok and cook until it lightly bubbles. Mix the cornstarch and water together and stir into the sauce mixture. It should thicken up, then add the chicken pieces, snap peas and carrots to the wok and stir gently to combine and heat through.
Serve over rice and enjoy!

Peking Pork Chops With Velvet Marinade


This dish is so tasty and filled with flavor!
10 eggs (beaten)
1 1/2 cups cornstarch
1 cup white wine
1 tablespoon baking soda
1/2 cup vegetable oil (seasoned with salt and pepper, plus 1/2 gallon additional oil to fry)
2-3 pounds 1/4-inch thinly sliced pork chops
2/3 cup steak sauce (5 ounces/140ml)
1/3 cup Worcestershire (2.5 ounces/70ml)
3/4 cup Chinese Red Vinegar (7 ounces/200ml)
1/3 cup Chinkiang Vinegar (3 ounces/85ml)
2 cups sugar (15 ounces/420g)
scallion (julienned)
ginger (peeled, julienned)

In a medium bowl add the eggs, cornstarch, white wine, baking soda and vegetable oil and whisk to combine. Add the pork and allow to marinate for 1 hour.
Meanwhile, make the sauce. In a medium saucepan add the steak sauce, Worcestershire, vinegars, and sugar. Bring to a simmer over medium heat and allow to cook until the sugar dissolves.
Remove the sauce to a wok and heat over medium heat until bubbling.
Preheat vegetable oil in a deep skillet or wok until 360ºF. Remove the pork chops from the marinade and place in the oil. Allow to fry until golden brown and cooked through, about 4-5 minutes. Remove from the oil and transfer to the sauce. Toss to coat then remove and serve garnished with scallion and ginger.
Tip: If you don’t have a wok, use a heavy bottomed saute pan or skillet. 

Pork & Ramen Stir-Fry


Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings

1/4 c. reduced-sodium soy sauce
2 Tbsp ketchup
2 Tbsp Worcestershire sauce
2 tsp sugar
1/4 tsp crushed red pepper flakes
3 tsp canola oil, divided
1 lb boneless pork loin chops, cut in 1/2 in strips
1 c. broccoli florets
4 c. coleslaw mix
1 can (8oz/225g) bamboo shoots, drained
4 garlic cloves, minced
2 pkg (3 oz/85g each) Ramen noodles

Whisk the first five ingredients together in a small bowl.
In a large skillet, heat 2 tsp oil over medium heat. Add pork and cook until no longer pink. Remove from pan.
Add remaining oil to pan and cook broccoli for 3 minutes. Add coleslaw mix, bamboo shoots and garlic. Stir Fry 3-4 minutes or until broccoli is crisp-tender. Stir in soy sauce mixture and pork. Heat through.
Meanwhile, cook noodles according to package directions. Discard seasoning mix from Ramen noodles. Drain and then add noodles to the pork mixtures.
Toss to combine.
Recipe Management



Quinoa gives any stir-fry a modern twist and an enjoyable chewy texture. The stems on shiitake mushrooms are woody and not nice to eat, so make sure to remove and discard them before you slice the caps.

Portion size 4 servings

2 teaspoons olive oil
4 cups sliced shiitake mushrooms
4 cups sliced cremini or white mushrooms
4 cups small broccoli florets
2 cups frozen shelled edamame thawed
2 garlic minced
2 teaspoons grated fresh ginger
2/3 cups sodium-reduced chicken broth
3 tablespoons sodium-reduced soy sauce
2 teaspoons chili garlic sauce (optional)
1 teaspoon sesame oil
4 cups cooked quinoa

In a large skillet, heat oil over medium-high heat; saute shiitake and cremini mushrooms, stirring often, until no liquid remains and mushrooms begin to brown, about 8 minutes. 

Stir in broccoli, edamame, garlic, and ginger; saute until broccoli is tender-crisp, about 5 minutes. Meanwhile, stir together broth, soy sauce, chili garlic sauce (if using) and sesame oil; set aside. 

Add quinoa to skillet; drizzle broth mixture over top. Saute until quinoa is heated through, about 4 minutes.

per serving: about
Fibre13 gSodium589 mgSugars5 gProtein20 gCalories344.0Total fat10 gPotassium1290 mgCholesterol0 mgSaturated fat1 gTotal carbohydrate48 g%RDIIron36.0Fibre0.0Folate137.0
Vitamin A20.0Vitamin C73.0



This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice. Serves 4.

Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes

First, marinate the meat:
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry
3 tbsp vegetable oil
2 heads broccoli, crowns only
1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

2. In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

3. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Friday, March 23, 2018




Tastes just like Panda Express except it takes just minutes to whip up and tastes a million times better!

1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce/160g) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups/200g shredded cabbage

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium-high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.