Category: Recipes

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Recipes

The Secret to Great Potato Salad Recipe

potato salad

Have you ever wondered why some people just make better potato salad than others? There are a few secrets to a great potato salad recipe. Read on to find out all of them.

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Secrets to Great Potato Salad

  1. Use baked potatoes, boiled potatoes are too soft and wet. They will not hold their shape and tend to make the salad soggy.
  2. Used seasoned rice vinegar. This vinegar is one of my favorites. It is a great vinegar for salads and more. Every time I use it, people always ask for my recipes.
  3. Do not pre-mix your dressing. Add the dressing one ingredient at a time, starting with the vinegar. If you add the vinegar first and mix well, the egg yolks will start to break down a little and become incorporated as part of the dressing. Alternatively, you could blend the yolks into the dressing. Either way your dressing will be creamy and delicious.

Great Potato Salad ingredients:

  • 6 potatoes
  • 5 hard boiled eggs-Use this easy peel recipe.
  • 4 celery stalks, chopped
  • 1 onion, minced
  • 5 radishes, sliced
  • 1/4 cup seasoned rice vinegar
  • 2 tablespoons Dijon mustard
  • 3/4 cup mayonnaise
  • salt and fresh ground pepper to taste

Directions for Great Potato Salad

Wash the potatoes, prick with a fork, and bake at 400 degrees F for 1 hour or until softened. Cool the potatoes overnight. Peel and slice the potatoes into 1/2 inch cubes. A paring knife is best for peeling baked potatoes. I like this ceramic one. Place in a bowl.

Peel and slice the hard boiled eggs. Add them to the potatoes. Add the chopped celery, minced onion and radish slices to the bowl.

potato salad ingredients

Fold in the vinegar. Continue to stir in the vinegar until the egg yolks start to break down and become creamy.

potato salad mixture

Add the mustard and continue to mix, then mix in the mayonnaise. Finally, season with salt and pepper to taste. For the best flavor, chill a couple of hours before serving.

potato salad

Printable potato salad recipe

Potato salad recipeDownload

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Recipe By kristin
Course: salad Cusine:American Difficulty:Easy

Servings

8 minutes

Preparing Time

15 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 6 potatoes

  2. 5 hard boiled eggs

  3. 4 celery stalks, chopped

  4. 1 onion, minced

  5. 5 radishes, sliced

  6. 1/4 cup seasoned rice vinegar

  7. 2 tablespoons Dijon mustard

  8. 3/4 cup mayonnaise

  9. salt and fresh ground pepper to taste

DIRECTION

  1. Wash the potatoes, prick with a fork, and bake at 400 degrees F for 1 hour or until softened. Cool the potatoes overnight. Peel and slice the potatoes into 1/2 inch cubes. Place in a bowl.

  2. Peel and slice the hard boiled eggs. Add them to the potatoes.

  3. Add the chopped celery, minced onion and radish slices to the bowl.

  4. Fold in the vinegar. Continue to stir in the vinegar until the egg yolks start to break down and become creamy.

  5. Add the mustard and continue to mix, then mix in the mayonnaise.

  6. Finally, season with salt and pepper to taste. For the best flavor, chill a couple of hours before serving.

NOTES

Easy to Peel Hard Boiled Eggs
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Recipes

Easy Ratatouille Lentil Soup Recipe

Ratatouille soup

This easy ratatouille lentil soup is a perfect way to get more vegetables in your diet. This soup is vegetarian and vegan. It also makes great leftovers for packed lunches and is freezable for later use.

Disclaimer: This post may contain affiliate links. I earn commission at not additional cost to you.

Ratatouille Lentil Soup Ingredients:

  • 2 Tablespoons olive oil
  • 1 eggplant
  • 1 teaspoon salt
  • 1 zucchini, sliced and quartered
  • 1 summer squash, sliced and quartered
  • 1 medium onion, roasted or diced
  • Roasted peppers, canned or fresh
  • 3 garlic cloves, minced or grated
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 quarts vegetable broth
  • 1- 14.5 ounce can crushed tomatoes
  • 1 cup uncooked dried lentils
  • 1/2 teaspoon fresh ground pepper
  • 2 tablespoons balsamic vinegar

Ratatouille Lentil Soup Directions:

Roast the onions and peppers. Preheat oven to 400 degrees. Place the peppers and onions on parchment paper lined sheet pan. Roast for 10 minutes, flip, then roast for another 10 minutes. Cool, then peel the peppers. Dice the roasted peppers and onions. Alternatively, you can use canned roasted peppers.

roasted peppers and onions

Slice the eggplant and salt the slices on both sides. Allow the salted eggplant to sit for 15 minutes. This will draw out the bitter flavor. Rinse the eggplant and cut into 1/2 inch cubes.

eggplant
salted eggplant

In a large stockpot, sauté the eggplant until just starting to soften. (If you are using canned roasted peppers add diced onion instead of roasted onion now).

chopped eggplant

Add the zucchini and summer squash, add additional oil if needed to prevent sticking. Sauté until slightly softened.

zucchini and summer squash

Now add the in the crushed tomatoes, roasted peppers and onions. Season with garlic, basil, and oregano. Mix well.

roasted peppers in ratatouille soup

Use a mesh strainer to rinse the lentils.

rinsing lentils

Mix in the broth and lentils. Bring to a boil. Reduce heat to a simmer, stirring occasionally until lentils are tender, approximately 40 minutes.

Ratatouille soup

Lastly, add the vinegar and fresh ground pepper.

Ratatouille soup

Serve with crackers or fresh bread.

Can you reheat Ratatouille soup?

You sure can! Ratatouille soup makes great leftovers for packed lunches. I like to pack it in a Mug Pop in, find it here.

Mug Pop in

This mug is perfect for packing soup and other leftovers for lunch. The BPA free lid is vented, so it keeps the microwave clean!

Can you freeze soup?

Yes! You can freeze soup. Just make sure you cool it to room temperature or refrigerate it first. Then put it in a freezer safe container. Warm it up on another busy night!

Can you use chicken stock instaed?

You sure can use chicken stock. If you do, this recipe will no longer be vegetarian or vegan.

More Great Soup Recipes

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Easy Chicken and Orzo Soup with Lemon

Chicken and orzo soup with lemon

Do you need quick idea for dinner tonight? Try this easy chicken and orzo soup. You can even make it easier by using a rotisserie chicken. It has a fresh flavor but still warms you up. It’s really a great soup for any season.

Disclaimer: This post may contain affiliate links. I earn commission from qualified sales at no additional cost to you.

What tools do you need to make chicken and orzo soup?

This soup does not require many tools. Most of these items you probably already have on hand.

Chicken and orzo soup ingredients:

  • 2 chicken breasts cooked and diced (you can use rotisserie chicken)
  • 3 carrots, peeled and diced
  • 2 celery sticks, diced
  • 1 onion, diced
  • 2 tablespoons olive oil
  • 2 garlic cloves, grated or minced
  • 2 quarts chicken stock
  • 1 cup orzo
  • Juice of one lemon
  • zest of one lemon
  • 1 teaspoon pepper
  • 1 teaspoon lemon pepper (optional)

How to make chicken orzo soup

Start by sautéing the onions, carrots and celery in the olive oil.

When the carrots are softened, add the garlic and sauté for another 1-2 minutes. Add the stock and chicken. Bring to a boil. Add the orzo and simmer for 10 minutes.

Chicken and orzo soup with lemon

Add the lemon zest, lemon juice, and peppers. Remove from heat and enjoy! Serve with crackers or fresh bread.

Can you make soup ahead of time?

You sure can! This soup makes amazing leftovers. It makes a great packed lunch. I Recommend a mug Pop in for packed lunches. These containers are great for packing and reheating leftovers. They are ceramic with BPA free vented lids. They keep the microwave at home, work or school clean while warming up your lunch.

Mug Pop in

Find this great microwavable mug here.

Can you freeze soup?

Yes, you can freeze chicken and orzo soup. If you don’t finish it all during the first meal, you can chill the remainder in your refrigerator overnight. It is important to chill the soup before freezing it. Then transfer the soup into single servings and freeze for a quick and easy meal later! I try to save sour cream and other similar containers for this purpose but you can also purchase freezer soup containers.

More great soup recipes:

Are you looking for another great soup to serve for a quick and easy dinner? Try one of these delicious options.

Chicken-and-Orzo-Soup-with-LemonDownload

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Easy Deviled Egg Recipes for all Occasions

Deviled Eggs for All Occasions

Deviled eggs are an easy and inexpensive appetizer. They are a great addition to parties and potlucks any time of year. They can be decorated for all occasions. Try mixing up the filling and garnishes to keep all of your guests happy. Here are some suggestions:

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What tools do you need to make deviled eggs?

Classic Deviled Egg Recipe:

Ingredients:

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon Mustard
  • salt and pepper to taste
  • paprika for garnish

Directions:

Hard boil the eggs, I recommend using this easy peel technique. Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place the yolks in the mini food processor along with the mayonnaise, mustard, salt and pepper. Blend well. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with paprika.

Dilly Bird Deviled Eggs Recipe

Dilly Bird Deviled eggs are a cute appetizer that adds fun to many occasions. Perfect for backyard BBQs, Potlucks, Baby Showers, classroom parties, and more.

Dilly Bird Deviled Eggs

Ingredients:

  • Classic Deviled egg recipe without paprika garnish
  • Fresh Dill
  • Orange pepper triangles
  • black or kalamata olive slices

Directions:

Prepare classic Deviled egg recipe. Omit the paprika garnish. Garnish instead with Fresh Dill “feather”, Olive “eyes”, and an orange pepper “beak”.

Smoked Salmon Deviled Eggs Recipe

These smoked salmon deviled eggs are a nice delicacy for many occasions. Perfect for potlucks, picnics, office parties, Fridays during Lent, and more.

Smoked Salmon Deviled Eggs

Ingredients:

  • 6 hard Boiled eggs – using this easy peel technique
  • 3 Tablespoons Mayonnase
  • 1 teaspoon capers
  • 1 teaspoon fresh dill
  • Smoked salmon for garnish
  • more capers for garnish
  • more fresh dill for garnish

Directions:

Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place the yolks in the mini food processor along with the mayonnaise, 1 teaspoon capers and 1 teaspoon of fresh dill. Blend until smooth. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with capers, smoked salmon and fresh dill.

Parisian Deviled Eggs Recipe

Parisian deviled eggs are like mini charcuterie boards. They are a great addition to any event you would bring a charcuterie board to.

Parisian Deviled eggs

Ingredients:

  • Classic Deviled Egg Recipe minus the paprika
  • Cornichon pickles
  • ham for garnish
  • salami for garnish

Directions:

Prepare the classic deviled eggs with the addition of 1 cornichon pickle in the yolk mixture. Blend until smooth. Omit the paprika garnish. Garnish instead with a slice of cornichon pickle, ham and salami.

Polish Deviled Egg Recipe

These Polish deviled eggs are an excellent addition to sporting events, office parties, and backyard BBQs.

Polish Deviled Eggs

Ingredients:

  • Classic Deviled eggs recipe
  • 1 Tablespoon of fresh grated horseradish
  • Smoked polish Kielbasa

Directions:

Prepare the classic deviled eggs recipe with the addition of 1 tablespoon of fresh grated horseradish in the yolk mixture. Alternatively you can use 1 tablespoon of prepared horseradish instead of one of the tablespoons of mayonnaise. Garnish with paprika and a slice of smoked kielbasa.

Buffalo Deviled Egg Recipe

Buffalo deviled eggs are perfect for a Super Bowl party, potluck or backyard BBQ.

buffalo deviled eggs

Ingredients:

  • 6 hard Boiled eggs – using this easy peel technique
  • 1.5 Tablespoons cream cheese – softened
  • 1.5 tablespoons blue cheese dressing
  • 1 teaspoon hot sauce
  • celery for garnish
  • green onions for garnish

Directions:

Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place the yolks in the mini food processor along with the cream cheese, blue cheese dressing, and hot sauce. Blend well. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with celery and green onion.

Bunny Deviled Eggs Recipe

These adorable bunny hard boiled eggs are perfect for an Easter celebration.

Bunny Deviled Eggs

Ingredients:

  • Classic Deviled egg recipe minus the paprika
  • Carrots cut into little triangles
  • red pepper cut into little squares
  • peppercorns
  • green onion ends or chives

Directions:

Prepare the classic deviled egg recipe. Omit the paprika garnish. Instead garnish with carrot “ears”, peppercorn “eyes”, red pepper “nose”, and green onion or chive “whiskers”.

Yoda Deviled Eggs Recipe

Yoda deviled eggs are great for any Star Wars themed party.

Yoda Deviled Eggs

Ingredients:

  • 6 hard Boiled eggs – using this easy peel technique
  • 1/2 Avocado, peeled and pitted
  • 1 teaspoon lime juice
  • 1 garlic clove
  • salt to taste
  • peppercorns
  • celery, cut into triangles

Directions:

Cool and peel the eggs. Slice the eggs in half with the non-serrated knife. It helps if you wipe the blade clean in between each egg. Remove the yolks and place 3 of the 6 yolks in the mini food processor along with the avocado half, lime juice, garlic, and salt. Blend well. Remove the mixture from the food processor and place it into the piping bag. Cut off the tip of the bag and squeeze the mixture into the egg white halves. Garnish with peppercorn “eyes” and celery “ears”.

How to make Easy to Peel Hard Boiled Eggs

Check out this post for the secret to easy peel hard boiled eggs.

Easy to Peel Hard Boiled Eggs

More Great Appetizers

14 Awesome Appetizers for your Next Party at Home

Please tell us which recipe you would like to try!

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Easy to Peel Hard Boiled Eggs

hard boiled eggs in a bowl

Turns out that easy to peel hard boiled eggs are not boiled! Instead they are steamed. Who knew! All of those useless additives to the water, unusual cooking times, and silly contraptions are rubbish! All you need to do is steam the eggs instead! Here’s how:

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What do you need to make eggs easy to peel?

  • 12 eggs
  • A pot with a lid. The pot should be large enough to lay the eggs flat across the bottom. A 4.8 quart Dutch oven should be large enough for 12 eggs.
  • A steamer insert for your pot.
  • A large bowl
  • Water and Ice

How to make hard boiled eggs easy to peel

Add 1-1.5 inches of water to the bottom of your pot.

pot with water

Add your steamer insert. Make sure the water level is below the insert.

pot with steamer insert

Cover, and bring the water to a boil.

heated, covered pot with steamer insert

Add the eggs and steam for 14 minutes.

eggs in a pot

Remove the eggs and immediately place them in a bowl of water and ice for 15 minutes.

cooling eggs in an ice bath

Now for the easy part! Remove the eggs from the ice water and peel.

easy peel hard boiled egg

What can you use easy peel hard boiled eggs for?

deviled eggs
Easy Deviled Egg Recipes for all Occasions

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Healthy Home Recipes

Easy Cream of Broccoli Soup

This easy cream of broccoli soup recipe is a great way to get more vegetables into your diet. It pairs well with a salad or sandwich for a quick and easy meal. This soup makes great leftovers for packed lunches.

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What special tools do you need to make this soup?

  1. Immersion blender
  2. Large Pot
  3. Chef’s Knife
  4. Cutting Board
  5. Can opener
Easy Cream or broccoli Soup with a sandwich

Cream of Broccoli Soup Ingredients:

  • 2 Tablespoons Olive oil
  • 1 Medium Onion, diced
  • 1 Pound Broccoli
  • 3 cloves garlic, minced or grated
  • 1 15-ounce can of peas, drained
  • 5 celery sticks, diced
  • 1 quart vegetable broth
  • 1 Tablespoon golden balsamic vinegar
  • 1 cup heavy cream
  • 1 teaspoon fresh ground black pepper

Broccoli Soup Directions:

Sauté the onions and celery in the olive oil until slightly softened. Then, add the garlic and continue to sauté for another minute. Toss in the broccoli and sauté a couple minutes until slightly softened. Finally, add the broth and canned peas. Bring to a boil. Simmer for 2 minutes.

Use an Immersion blender to cream the ingredients until smooth. Stir in the cream, vinegar and peeper.

Nessie serving cream of broccoli soup

If you need some extra cute in your life, this Nessie Ladle is a great addition to get kids more interested in eating this delicious and healthy soup. Our Nessie served up so much soup, we hardly had any leftover!

Cream-of-Broccoli-SoupDownload

Recipe By Kristin
Course: Soup Cusine:American Difficulty:Easy

Servings

6 minutes

Preparing Time

15 minutes

Cooking Time

15 minutes

Calories

kcal

INGREDIENTS

  1. 2 Tablespoon Olive Oil

  2. 1 medium onion, diced

  3. 1 pound broccoli

  4. 3 cloves garlic

  5. 1 15-ounce can of peas, drained

  6. 5 celery stalks, diced

  7. 1 cup heavy cream

  8. 1 quart vegetable broth

  9. 1 tablespoon golden balsamic vinegar

  10. 1 teaspoon fresh ground black pepper

DIRECTION

  1. Sauté the onions and celery in the olive oil until slightly softened.

  2. Add the garlic and continue to sauté for another minute.

  3. Toss in the broccoli and sauté a couple minutes until slightly softened.

  4. Finally, add the broth and canned peas. Bring to a boil. Simmer for 2 minutes.<br>

  5. Use an <a href="https://amzn.to/3wI765c">Immersion blender</a> to cream the ingredients until smooth. Stir in the cream, vinegar and peeper.

NOTES

    You can peel and slice the broccoli stems and add those too.

More soup recipes:

Easy Pumpkin Apple Soup Recipe
Easy Leftover Turkey Enchilada Soup
Zuppa Toscana – Better than Olive Garden
Quick and Easy Chili

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Easy Breakfast Casserole – Smoked or Baked

Egg casserole on a Traeger

After I tried this breakfast casserole, I stopped looking for another egg bake recipe. It is so easy and so versatile. It can be assembled the night before for easy morning baking. This casserole can be baked it in an oven or smoked on a pellet grill. Use this casserole to feed a crowd, or use it for leftover breakfast for a few days.

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Breakfast Casserole Ingredients:

  • 10 eggs
  • 2 cups cooked rice
  • 2 cups diced cooked or smoked ham
  • 1 cup milk
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup minced onion
  • 1 dash of Worcestershire sauce (optional)
  • 1/2 teaspoon fresh ground pepper
Smoked ham

For best results used leftover smoked ham!

How to make easy breakfast casserole

Crack all of the eggs in a mixing bowl, whisk lightly. Add the milk, whisk again. Mix in remaining ingredients.

Egg bake ingredients mixed in a bowl

Pour into a greased 9×13 inch Pyrex baking dish.

Egg Casserole ready to bake or smoke

Preheat oven or Traeger to 350 degrees F. Bake uncovered for 35-40 minutes or until the eggs are set.

Egg Casserole

Can you use Pyrex on a pellet grill?

Pyrex is rated to 425 degrees, but I never go higher than 400 degrees when I use a 9×13 inch Pyrex baking dish on my Traeger Silverton 620 because the temperature does fluctuate + or – 10 degrees. It is also important to make sure you keep you grill clean to avoid flare ups from grease fires.

Can you prepare breakfast casserole the night before?

Yes, this recipe can be prepared the night before. Overnight directions: After you pour ingredients into the greased 9×13 inch Pyrex baking dish, place the lid on the dish and store the prepared/unbaked casserole in the refrigerator overnight. Remove it from the refrigerator in the morning, remove the lid and bake or smoke it. Note this may increase the baking time slightly.

How do you reheat egg bake?

This casserole can make mornings easier because it makes great leftovers. Just cut a piece, put it on a microwave safe plate, cover, and microwave for 45 -60 seconds. Easy breakfast in 1 minute or less!

Optional Variations

Swap out the ham for 1 pound of browned bulk breakfast sausage or chorizo. Drain the sausage and allow it to cook for 5-10 minutes before mixing it into the eggs.

Swap out the onions for peppers, spinach or mushrooms!

Swap out the cheddar cheese for any cheese you like! If you try goat cheese, I would recommend slicing it on top, rather than mixing it in.

Get creative!

Egg casserole with chorizo sausage and goat cheese
Egg casserole with chorizo sausage and goat cheese
Breakfast-CasseroleDownload

Recipe By Kristin
Course: Breakfast Cusine:American Difficulty:Easy

Servings

15 minutes

Preparing Time

15 minutes

Cooking Time

35 minutes

Calories

kcal

INGREDIENTS

  1. 10 Eggs

  2. 2 cups cubed cooked or smoked ham

  3. 2 cups cooked rice

  4. 1.5 cups shredded cheddar cheese

  5. 1 cup milk

  6. 1/2 cup minced onion

  7. 1 dash Worcestershire sauce (optional)

  8. 1/2 teaspoon fresh ground pepper

DIRECTION

  1. Crack the eggs into a mixing bowl and lightly whisk.

  2. Add the milk and lightly whisk.

  3. Mix in remaining ingredients.

  4. Pour into a greased 9 x 13 inch Pyrex baking dish.

  5. Bake uncovered at 350 degrees F. for 35-40 minutes, or until eggs are set.

NOTES

More Recipes:

Peach Blueberry Pie on the Traeger
Prepare Ahead Breakfast Sandwiches
Easy Morning Glory Muffins Recipe
Pharmacist Shares Immune Boosting Granola Recipe
Smoked Shepherd’s Pie on the Traeger Recipe

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Recipes

Make Your Own Sauerkraut: Red or Green

jars with fermenting lids

If you love sauerkraut, you will really love it if you make your own. It’s so easy, just 2 ingredients. It’s better to make your own because you can choose how sour you want it to be, which color cabbage you want to use and any additional flavors you want to add. Red cabbage sauerkraut adds a lot of color to your recipes. Any additional flavors are up to you! It’s your sauerkraut, make it the way you want it.

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What tools do you need to make sauerkraut?

  • Kitchen Scale – The ingredients for sauerkraut are most accurately measured by weight. Since fermentation is a scientific process, it’s best to measure accurately. Choose one that converts from grams to ounces. Find a good one here.
  • Fermentation kit – Although not absolutely necessary, a fermentation kit will make the process easier. I love this set, it is compatible with any size wide mouth canning jar.
  • Quart size wide mouth canning jars – These jars are the perfect size for fermenting 1 pound of cabbage at a time. They are also compatible with my preferred fermentation lids. The wide mouth is large enough to fit a jam jar to hold down the cabbage.
  • Sauerkraut Pounder – A wooden tool used to press the cabbage down into the brine.
  • Jam jars – These 8 ounce jam jars fit perfectly inside the quart size canning jars. They are used to hold down the cabbage while it ferments. Alternatively, you could use weights for this purpose.
  • 8″ Chef’s knife – An 8″ chef’s knife is the best knife for slicing large vegetables like a full head of cabbage. I honestly don’t know how a kitchen could function without at least one 8″ chef’s knife. Find one here.
  • Cutting Board – Choose wood or plastic, never glass. Make sure it is large enough to slice a head of cabbage.

Homemade Sauerkraut Ingredients:

1 pound red or green cabbage -chopped or shredded

9 grams (~1.5 tablespoons) kosher salt or sea salt (not iodized- no anticaking ingredients)

Great Sauerkraut additions:

For extra flavor, you can add any of these to your homemade sauerkraut. This is anther reason why it is so much better to make your own sauerkraut.

  • Caraway seeds
  • Juniper berries
  • Shredded carrots or beets (80% cabbage/20% beets or carrots – otherwise the sugar from the beets or carrots can affect the fermentation)
  • Garlic
  • Ginger
  • Lemon peel
  • Fresh dill

How to prepare cabbage to make sauerkraut

Slice the cabbage in half with an 8″ Chef’s knife.

Cabbage cut in half
cabbage with core removed
red cabbage with core removed

Remove the core.

chopped cabbage

Chop the cabbage any way you like, it’s your sauerkraut! I prefer to dice the cabbage into 1/4 to 1/2 inch squares. This makes the perfect bite size pieces, easy for adding to sandwiches or sausages.

How to make Your Own Sauerkraut:

adding salt to cabbage

Weigh your chopped cabbage on a Kitchen Scale. Put the diced cabbage in a bowl, then add 1.5 teaspoons of kosher salt per pound of cabbage.

squeezing juice from green cabbage
squeezing juice from cabbage

With clean hands, press and squeeze the cabbage until it is very wet. You should be able to see the water dripping down when you squeeze it. This will take a few minutes.

cabbage in quart size canning jars

Transfer the wet cabbage and all of the juice “brine” into Quart size wide mouth canning jars.

press cabbage down into jar

Use a Sauerkraut Pounder to press the cabbage down into the brine. The cabbage should all be completely submerged in brine.

add jam jars to hold cabbage down

Place the jam jars, or fermentation weights inside the quart size jars to hold the cabbage down in the brine.

jars with fermenting lids

Screw on the fermentation lids. Let the jars sit on the counter out of direct sunlight for 1-6 weeks. I usually date the jars. The ideal temperature for fermentation is between 60-70 degrees F. After a couple of days you will begin to see bubbles forming in the jars. This is the fermentation taking place. Check for desired sourness after 7 days. Continue checking every couple days or at least weekly after that. Once you have your desired sourness, put an airtight cap on it, and place it in the refrigerator. The fermentation lids I used have an air tight seal that can be closed when the fermentation vent is removed.

Is Sauerkraut Healthy?

Yes! Cabbage alone is very healthy. It is a good source of Vitamin C and Vitamin K. Cabbage is also good for you because it is a great low calorie high fiber food. Fermentation adds the benefit of probiotics which are good for gut health. Sauerkraut has many health benefits, it is anti-inflammatory, a great anti-oxidant, and may even protect against cancer. Some people experience upset stomach or diarrhea from eating sauerkraut. If you are new to sauerkraut it would be best to start with a small serving, you can increase your serving size when your body adjusts to it.

Recipe By Kristin
Course: Condiment Cusine:German Difficulty:Easy

Servings

20 minutes

Preparing Time

30 minutes

Cooking Time

minutes

Calories

6 kcal

INGREDIENTS

  1. 1 pound Cabbage

  2. 1.5 teaspoons kosher salt

DIRECTION

  1. Chop the cabbage.

  2. Add the salt.

  3. Mash and squeeze the cabbage until it is very wet and water drops form when squeezed. 2-5 minuets.

  4. Press the cabbage into a wide mouth quart size canning jar with a sauerkraut pounder.

  5. Hold the cabbage down in the brine with fermentation weights or jam jars.

  6. Place a fermentation lid on the jar.

  7. Leave on the counter out of direct sunlight, between 60-70 degrees F for 1-6 weeks. Check weekly for desired sourness.

NOTES

Follow me for more healthy recipes

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Quick and Easy Chili

easy chili

Sometimes even those of us who enjoy cooking just don’t have time to cook. Sometimes we need to get dinner on the table as quick and painless as possible. If you ever have a busy day and need a quick and easy dinner, this chili recipe is for you. This is not an award winning recipe, but it wins many compliments at my house and makes great leftovers for packed lunches.

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Quick and Easy Chili Ingredients

  • 2 pounds ground beef
  • 4 15-ounce cans tomato sauce
  • 2 14.5-ounce cans diced tomatoes with juice
  • 1 15.5-ounce can kidney beans, drained and rinsed
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 15.5-ounce can chili beans, with sauce
  • 1 large onion, minced
  • 2 tablespoons olive oil
  • 1/4 cup chili powder
  • 1 teaspoon cumin
  • 2 teaspoons garlic powder
  • 2 tablespoons cocoa powder

How to prepare quick and easy chili

Start by browning the ground beef. Once it is fully cooked, drain it and set it aside. Next sauté the onion in the olive oil. When the onion is softened, add the tomato sauce and mix well. Add the drained meat, beans and diced tomatoes, mix well. Add the remaining ingredients and mix until well combined. Continue to heat until warm and bubbly. Taste and add additional seasoning if desired. Simmer on low for about 20 min.

Garnish with cheese and chopped onion if desired.

Serve with crackers or fresh bread.

easy chili with bread
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Categories
Healthy Home Recipes

Easy Morning Glory Muffins Recipe

Morning glory muffins

These morning glory muffins are a favorite in my home. It’s best to make them on the weekend, that way you will have easy breakfast all week. They are loaded with heathy ingredients. Plenty of nuts, seeds, fruits and vegetables to start your day out right.

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Morning Glory Muffin Ingredients:

  • 1 cup Craisins
  • 2 cups flour
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups carrots, peeled and grated
  • 2 medium apples, cored and grated
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cup chopped pecans
  • 1/3 cup pumpkin or sunflower seeds
  • 3 large eggs
  • 2/3 cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1/4 cup orange juice or juice of one orange

Morning glory muffin instructions:

Preheat the oven to 375 degrees F. Grease three 6-cup muffin tins.

In a small bowl soak the craisins in hot water. Set aside.

Grate the carrots and apples in a food processor.

In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.

In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.

Add the wet ingredients to the dry ingredients and mixt until well combined.

Drain the water from the craisins and stir them in.

Morning glory batter

Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.

Filling muffin cups with morning glory batter

Bake for 25-28 minutes or until a fork comes out clear.

Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack.

Morning glory muffins baked

Store in an airtight container for a few days, or freeze for longer storage.

Morning glory muffins make a great breakfast

Morning glory muffin served with yogurt and fruit

Recipe By Kristin
Course: breakfast Cusine:American Difficulty:Easy

Servings

14 minutes

Preparing Time

15 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

  1. 1 cup Craisins

  2. 2 cups flour

  3. 1 cup packed light brown sugar

  4. 1 teaspoon baking soda

  5. 2 teaspoons cinnamon

  6. 1/2 teaspoon ginger

  7. 1/2 teaspoon salt

  8. 2 cups carrots, peeled and grated

  9. 2 medium apples, cored and grated

  10. 1/2 cup unsweetened shredded coconut

  11. 3/4 cup chopped pecans

  12. 1/3 cup pumpkin or sunflower seeds

  13. 3 large eggs

  14. 2/3 cup vegetable or canola oil

  15. 2 teaspoons pure vanilla extract

  16. 1/4 cup orange juice or juice of one orange

DIRECTION

  1. Preheat oven to 375 degrees F. Grease three 6-cup muffin tins.

  2. In a small bowl soak the craisins in hot water. Set aside.

  3. In a large bowl mix the dry ingredients: flour, sugar, baking soda, salt and seasonings. Then stir in carrots, apples, coconut, nuts, and seeds.

  4. In a separate bowl beat together the wet ingredients: eggs, oil, juice, and vanilla.

  5. Add the wet ingredients to the dry ingredients and mixt until well combined.

  6. Drain the water from the craisins and stir them in.

  7. Fill the muffin cups all the way to the top. You should be able to fill 12-16 cups.

  8. Bake for 25-28 minutes or until a fork comes out clear. Remove from the oven and allow them to cool for about 5 minutes, then finish cooling on a cooling rack. Store in an air tight container for a few days, or freeze for longer storage.

NOTES

As an amazon associate, I earn on qualified purchases.

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