Crockpot Sauerkraut & Sausage

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Although I hate the end of summer, there are a few things about fall that make me happy. The smells for one, like freshly tilled “clean dirt” (all you farmkids know what I’m talking about!), Oktoberfest, pumpkin-flavored everything, and football parties. Well, the football parties that have something delicious being cooked, such as this easy sausage and sauerkraut dish you can throw together in a crockpot the night before. It’s hearty, easily serves a small crowd, and if you don’t have a crockpot, just use a larger stockpot, double the recipe, and simmer (covered) on the stovetop a few hours. It’s perfect for a busy weeknight, too! I’ve included several variations and additions below, so it’s easy to use in-season harvest produce you have handy and personalize to your tastes.

Crockpot Sauerkraut & Sausage

(2) 32 oz jars of sauerkraut, rinsed and drained

2 lbs. sausage such German bratwurst or kielbasa, cut in half or into chunks

16 oz (2 c.) dark beer or apple cider

2 bay leaves

1 tsp. caraway seeds

2 T. stone ground or poupon mustard

Optional:

For sweetkraut: ½ c. brown sugar + 1 apple, peeled, cored and chopped

Or 1 medium onion, chopped (sauté in oil or butter first for a milder flavor)

Or 2 lbs. baby potatoes or 4-5 medium potatoes, cut into chunks

Or 6 slices of bacon, cut into small pieces

Lightly stir all ingredients together in a large crockpot. Because the kraut and sausage are already cooked, you only need to heat this on low 3-4 hours until flavors are melded (or until potatoes are done if they are included). If you cook longer, add more beer or cider as needed. Remove the bay leaves before serving.

This is a great one-dish meal to serve in a soup mug. Or, if you don’t include the potatoes, serve on small slider buns or dinner rolls as mini-sandwiches. For a party, just set out the crockpot to keep it warm. Score!

sauerkraut and sausage resized

Fruit Kuchen

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As the farmers’ markets flood with fresh summer fruit, you’ll want to keep this recipe handy! “Kuchen” is German for “cake.” I also found out that it became South Dakota’s official state dessert in 2000. No wonder I love it so much! My father’s family is German and my husband is from South Dakota. He’s not even a sweets person and loves this dessert.

There are many variations of this recipe online. This is the one my mom used, probably originally torn out of a newspaper or from a church cookbook and adjusted to her liking. You can utilize your favorite fresh fruit or any combination of year-round. I most recently combined peaches and blueberries, and sprinkled shredded coconut and almonds on top. Mom used to make it with garden-fresh raspberries, peaches, apples, pears, apricots, rhubarb and plums. Fruit Kuchen makes not only a great summer dessert, but it tastes even better on the second day with a cup of tea or coffee for breakfast on the patio! It does also freeze well, if you have enough leftovers…!

Fruit Kuchen

1 c. butter or margarine, softened

1 c. sugar

4 eggs

1 tsp. vanilla

1-1/2 c. flour

2-1/2 tsp. baking powder

3 c. fruit of choice (fresh berries,  thinly sliced peaches, apples, pears or quartered plums or apricots)

2 T. sugar + 2 T. cinnamon (mixed together)

Finely chopped nuts or coconut (optional)

Cream together the butter and sugar until fluffy and smooth. Add the vanilla and eggs one at a time, beating until smooth between each. Slowly add in the flour and baking powder until well blended. Pat the dough into an ungreased 10″x15″ cookie sheet with edges or large shallow casserole dish. Place the fruit on top of the dough, overlapping but not completely covering it as you want some of the dough to bubble and cook through. Sprinkle the cinnamon sugar on top along with the nuts and coconut if you choose. Bake at 350 degrees for 40-45 minutes or until the dough is lightly browned.

You can also use canned fruit that’s well drained and chopped up.

Fruit Kuchen

Cucumber Gimlet

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I sampled this liquid yumminess on a 98-degree day at a local market. The crisp, cool, refreshing taste of the cucumber mixed with lime hit the spot, so we came home and made our own version. If you prefer more of a lime flavor, use more juice. Or, if you prefer more of the cucumber, just use a few slices more.

• 3 oz. gin

• 2 oz. fresh squeezed lime juice

• 1.5 oz. simple syrup*

• 4 slices of cucumber, peeled and seeded

In a cocktail shaker, muddle the cucumber and then add the remaining ingredients. Fill with ice and shake until well-mixed and cold! Strain into a chilled glass and garnish with a thin slice of lime or cucumber. Makes 2 drinks. Or maybe one….

*For simple syrup, combine 1 cup of water and 1 cup of sugar in a saucepan over medium heat until sugar is dissolved. Cool before using. Keeps in refrigerator for quite awhile, or until you use it all in this gimlet recipe (whatever comes first)!

gimlet

Taco Soup

No-Fail Taco Soup

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There are so many delicious and convenient soups available now that it’s hard to justify taking the time to make it at home. The perks of making it yourself are that you can make enough to feed the family, take leftovers to work all week, AND probably still have enough to freeze and eat months later when you don’t feel like cooking! You can also season it to your own liking – many of the store-bought varieties are too high in sodium for my taste.

When you make soup at home, you can also add, leave out, or substitute ingredients easily. Below is my version of what we called “taco soup” growing up. It seems like everyone has their own favorite recipe, and if you look online, there are infinite ways to switch it up. I began calling this my “No-Fail Taco Soup” because it’s a basic recipe where you really can use whatever is in your cupboard or freezer, in whatever portions, season to your own tastebuds, add toppings afterward to flavor it even more, and it always turns out tasty!

No-Fail Taco Soup

1-1/2 lbs. ground meat (beef, turkey, chicken or a combination)

1 package of taco seasoning mix

1/2 or whole large yellow onion, peeled and chopped

(3) 14.5 oz cans diced tomatoes

(2) 11 oz cans of southwestern style corn

(4) 15 oz. cans of beans (I prefer black, garbanzo, white, and kidney but you can also use pinto or all the same type)

1 T. cocoa powder

1 c. water or broth

In large skillet, brown the ground meat and drain off liquid and fat. Return to skillet and add taco season per the directions on packet.

Pour all the beans into a strainer and rinse off. Transfer beans to a large slow cooker and add the cans of corn and tomatoes with their liquid. Add in the cocoa, water or broth, and ground meat mixture. Stir and cook on low for 4-6 hours.

Serve warm and top with crunched up taco chips, sour cream, grated cheese, chopped onions, cilantro, hot sauce and salt or pepper to taste (I usually leave out the additional salt since the taco chips and cheese have enough).

Notes:

• If you like your soups peppier, add in a bit of ground chipotle in adobo sauce or a cube of chipotle powder, Tabasco or chili powder. Ground cumin adds a bit more authentic Mexican flavor.

• Try it with cubed beef stew meat, chorizo, or go vegan and add in chopped carrots and more tomatoes (add the taco seasoning in with the beans, and water or broth).

• To make a creamier version, add in a can of refried beans with 1-2 cans more water to your desired consistency, and/or a can of tomato sauce.

• Serve on top of baked potatoes with a bit of shredded cheddar and sour cream or with a chunk of cornbread on the side for a hearty dinner.

• You can also simmer this on your stovetop in a large soup kettle. All the ingredients are already cooked and you only need to heat it until hot, but the longer it simmers, the more the flavors meld together and the better it tastes!

 

Sweet & Spicy Pecans

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Sweet & Spicy Pecans

1 16-oz pkg. (4 c.) pecan halves or your favorite mixture

¼ c. brown sugar

3 T. butter

1-2 tsp. Tabasco sauce

2 T. chopped fresh rosemary, finely chopped

Sea salt

In large frying pan, melt the butter and brown sugar together. Add the pecans and toss until all the sugar is melted and nuts are toasted. Add in the rosemary and remove from heat. Mix in the Tabasco and sea salt to taste. Spread out on parchment paper in a single layer to cool. Store in a tightly sealed container. Try this with other herbs and various hot sauces! Makes a great holiday gift, too.

 

Pumpkin Spice Gingerbread

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I love pumpkin and gingerbread! This is the best of both worlds, and not too overwhelming with either flavor. The apple cider gives it an extra kick of fall flavor.

Pumpkin Spice Gingerbread

3 c. sugar (can use combination of brown and white sugars)

1 c. vegetable oil

4 eggs

2/3 c. apple cider or water

15 oz. can pumpkin puree

2 tsp. ground ginger

2 tsp. ground cinnamon

1 tsp. allspice

3-½ c. flour

2 tsp. baking soda

½ tsp. baking powder

Combine sugar, oil, eggs and cider or water in large mixing bowl and beat until smooth. Blend in pumpkin and spices. In a separate bowl, lightly combine the flour, soda and baking powder. Add the dry mix to the pumpkin mixture a little at a time, just until moistened. Divide batter and pour into two lightly greased 9”x5” loaf pans. Sprinkle a little bit of raw sugar or brown sugar on top and bake at 350° for about an hour, until a toothpick comes out clean. Let sit in pan until slightly cool, then pop out and finish cooling on a rack. The flavors meld together even more if you can leave it overnight!

 

Zucchini Cakes (Mock Crab Cakes)

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Zucchini is one of those fabulous foods that can take on pretty much any other flavor when cooked the right way. So when life (or neighbors) hand you zucchini, go ahead, make cakes! This is a poor man’s version of crab cakes – I found the recipe many years ago and have, of course, changed it to my liking. It’s still one of my favorites I make often because it’s a great appetizer that can be made ahead of time then cooked right before serving.

Zucchini Cakes

4 c. shredded zucchini (approx. 1 med. size zuke)

4 eggs, beaten

2 c. Italian bread crumbs + extra for rolling*

2 T. melted butter

2 T. Old Bay seafood seasoning (or to taste)

2 T. chopped fresh or 1 T. dried parsley

1 small chopped onion

Vegetable or olive oil for frying

Fresh lemon or tartar sauce

Squeeze excess liquid out of shredded zucchini using your hands, pressing against strainer, or squeezing into paper or tea towel. Combine all ingredients (except oil, lemon, tartar) and mix well. Chill for 30 minutes or overnight until ready to serve. Form into cakes using 2-3 T. or an ice cream scoop of mixture. Roll cakes in additional breadcrumbs. Fry the chilled cakes in lightly oiled pan over medium heat until lightly browned. Serve with lemon wedges & tartar sauce.

Note: can also be made on indoor grills, just put lid down with light pressure.

*If using homemade toasted breadcrumbs, may want to add salt & pepper and/or other seasonings to taste. You can also use a mix of regular and panko, and you may need to add more in case you didn’t get enough moisture out and the zucchini is extra soggy.

zucchini cakes web