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Best Homemade Whole Cranberry Sauce Recipe

Cranberry sauce is a staple at any Thanksgiving dinner. It’s so easy to just open a can of either whole cranberry or jellied cranberry sauce. Why trouble yourself with one more thing to make? You may wonder until you try the best homemade cranberry sauce recipe. This recipe is quick and easy, and it can and should be made ahead. This way it will be no trouble on Thanksgiving, when you are busy with other food. Give it a try, your family and friends will love you for it!

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

What tools do you need to make homemade cranberry sauce?

  • Sauce pan
  • Colander
  • silicone spatula

Ingredients:

  • 20-24 ounces of fresh or defrosted frozen Cranberries
  • 2 cups apple cider
  • 1.5 cups sugar
  • 1 teaspoon cinnamon

How to make homemade cranberry sauce

Start by rinsing the fresh or frozen cranberries.

rinsed fresh cranberries

Pour the apple cider into a sauce pan and bring to a boil.

Apple cider in a sauce pan

Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved.

cider and sugar

Then add the cranberries and cinnamon.

add cranberries to pan

Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature.

Sauce ready to cool
Sauce ready to cool

It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving.

homemade cranberry sauce

More Thanksgiving Sides

Printable recipe

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

Servings

10 minutes

Preparing Time

5 minutes

Cooking Time

10 minutes

Calories

kcal

INGREDIENTS

  1. 20-24 ounces of fresh or defrosted frozen Cranberries

  2. 2 cups apple cider

  3. 1.5 cups sugar

  4. 1 teaspoon cinnamon

DIRECTION

  1. Start by rinsing the fresh or frozen cranberries. Pour the apple cider into a sauce pan and bring to a boil. Reduce to a simmer and add the sugar. Stir constantly until all of the sugar is dissolved. Then add the cranberries and cinnamon. Continue to simmer on medium heat and stir occasionally until most of the cranberries have burst, approximately 10 minutes. Watch it close so it does not boil over. After about 10 minutes, remove the pan from heat and allow the sauce to cool to room temperature. It will thicken as it cools. Refrigerate the sauce overnight, where it will continue to thicken. Remove the sauce from the refrigerator 1-2 hours prior to serving. 

NOTES

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Recipes Sides

Easy Baked Potato Croquette Recipe

This easy baked potato croquette recipe is sure to please any family. The croquettes are so easy to reheat for leftover sides. They pair nicely with any meat and potatoes meal. Baking the croquettes is healthier than frying them, don’t worry, the panko coating will still be crispy and delicious. Serve with a side of sour cream if desired.

Disclaimer: This post contains affiliate links. I earn commission at no additional cost to you.

Tools needed to make potato croquettes

Potato Croquettes Ingredients

  • 4 pounds of russet potatoes, peeled and cut into 2 inch pieces
  • 5 Tablespoons butter
  • 1 medium onion, diced
  • 8 ounces shredded cheddar cheese
  • 1.5 cups panko bread crumbs
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

How to make potato croquettes

First boil the potatoes until they break apart easily with a fork, drain the water.

Boiled potatoes

Meanwhile, sauté the onion in 1 tablespoon of the butter.

Sauteed onions

Place the warm potatoes in a mixing bowl along with the remaining butter, cheddar cheese and salt and pepper. Use a hand mixer to blend well.

Add the sauteed onions and continue to blend until smooth and creamy.

Measure out approximately 1/2 cup of the mixture and roll it into a ball. Continue to roll the balls until all of the mixture is used up.

Pour the panko bread crumb on a plate.

Panko on a plate
Panko on a plate

Roll each potato ball into the crumbs until well coated. Flatten each ball slightly and place it on a parchment lined sheet pan.

Croquettes on a sheet pan

Sprinkle each croquette with smoked paprika.

Croquettes with paprika

Preheat the oven to 375 degrees F and bake for 20-25 minutes or until the croquettes are lightly browned and crispy.

Baked croquettes

Serve with sour cream.

Croquettes served

Printable recipe

More Tasty Side Dishes

Recipe By Kristin
Course: Side Cusine:French Difficulty:Easy

Servings

12 minutes

Preparing Time

30 minutes

Cooking Time

25 minutes

Calories

kcal

INGREDIENTS

  1. 4 pounds of russet potatoes, peeled and cut into 2 inch pieces

  2. 5 Tablespoons butter

  3. 1 medium onion, diced

  4. 8 ounces shredded cheddar cheese

  5. 1.5 cups panko bread crumbs

  6. 1 teaspoon smoked paprika

  7. salt and pepper to taste

DIRECTION

  1. First boil the potatoes until they break apart easily with a fork, drain the water.<br>Meanwhile, sauté the onion in 1 tablespoon of the butter.<br>Place the warm potatoes in a mixing bowl along with the remaining butter, cheddar cheese and salt and pepper. Use a hand mixer to blend well.<br>Add the sauteed onions and continue to blend until smooth and creamy.<br>Measure out approximately 1/2 cup of the mixture and roll it into a ball. Continue to roll the balls until all of the mixture is used up.<br>Pour the panko bread crumb on a plate. Roll each potato ball into the crumbs until well coated. Flatten each ball slightly and place it on a parchment lined sheet pan.<br>Sprinkle each croquette with smoked paprika. Preheat the oven to 375 degrees F and bake for 20-25 minutes or until the croquettes are lightly browned and crispy.<br>Serve with sour cream.<br>

NOTES

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Low Carb Mashed Potato Squash Recipe

Mashed potato squash, aka: white acorn squash, is a low carb alternative to regular mashed potatoes. Perfect for diabetics and others trying to reduce carbohydrates. This white squash tastes very similar to potatoes, making it a perfect substitute. It can be served with many of the same toppings you would put on mashed potatoes. Top with sour cream, gravy, or load it with cheese and broccoli or bacon.

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

Where can you find mashed potato squash?

Honestly, your best bet is a Fall farmers market. Look for a white squash about the same size and shape as an acorn squash. You probably will not find this one at your local supermarket, but maybe a small farm store or roadside produce stand. If you are not able to find one, you can always grow your own. Find the seeds here.

What tools do you need?

Ingredients

  • 1 mashed potato squash (aka: white acorn squash)
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 tablespoon butter

How to make Mashed Potato Squash

Roasting the squash

Preheat the oven to 375 degrees F.

Slice the white acorn squash in half, scoop out the seeds with a spoon.

Coat the cut edge with olive oil, and sprinkle it with salt and pepper.

Line a sheet pan with parchment paper. Place the squash cut side down on the pan.

roast cut side down

Bake the squash for 40-45 minutes or until softened.

roasted mashed potato squash

Mashing the squash

Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.

Add the butter and use a potato masher or hand mixer to mash the squash.

Add your desired potato toppings or mix-ins.

Mashed potato squash mix-in and topping suggestions

  • Garlic butter or roasted garlic
  • Sauteed onions
  • Cheese and broccoli
  • Cheese and bacon
  • Sour cream and chives
  • Gravy

More Great Squash Recipes:

Printable Recipe

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

Servings

4 minutes

Preparing Time

5 minutes

Cooking Time

40 minutes

Calories

kcal

INGREDIENTS

  1. 1 Mashed Potato Squash

  2. 1 Tablespoon Olive oil

  3. 1 Tablespoon butter

  4. Salt and pepper to taste

DIRECTION

  1. Preheat the oven to 375 degrees F.<br>Slice the squash in half, scoop out the seeds with a spoon. Coat the cut edge with olive oil, and sprinkle it with salt and pepper.<br>Line a sheet pan with parchment paper. Place the squash cut side down on the pan.<br>Bake the squash for 40-45 minutes or until softened.<br>Once the squash has cooled enough to handle, use a spoon to scoop out the soft creamy center. Discard the skin.<br>Add the butter and use a potato masher or hand mixer to mash the squash.<br>Add your desired potato toppings or mix-ins.<br>

NOTES

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Best Butternut Squash Risotto Recipe

This butternut squash risotto makes a great side dish or a tasty vegetarian main dish. A perfect option for meatless Monday or Fridays during Lent. It also makes great leftovers for packed lunches. Squash is traditionally a Fall food, but it is available and delicious any time of year.

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Tools needed to make Risotto

Squash Risotto Ingredients

  • 2 pounds of Butternut squash (average size is 2-3 pounds)
  • 3-4 cloves of garlic
  • 4 cups vegetable broth
  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1.5 cup arborio rice
  • 4-6 fresh sage leaves, sliced finely
  • 1.5 cups white wine
  • 1 teaspoon freshly ground black pepper
  • 1 cup shredded parmesan cheese

Squash Risotto Directions

Prepare the ingredients:

Grate the garlic, add a pinch of salt and set aside. For best results use a ceramic grater plate.

grated garlic

Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don’t peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.

Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.

Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.

Rinse the risotto.

rinse risotto

How to cook the butternut squash risotto

In a large Wok or Pot melt the butter with the olive oil over medium heat. Add the cubed squash and onion, sauté until softened, about 5 min.

Sauté squash and onions

Add the risotto, and continue mixing until risotto is opaque, about 5 min.

add risotto

Pour in half of the wine, and continue to stir until the wine is absorbed. Mix in the other half of the wine, and stir until absorbed. Next, add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock.

Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.

Add the grated garlic, salt and pepper, and parmesan.

add parmesan cheese

Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed.

butternut squash risotto

Printable Recipe

Recipe By Kristin
Course: Side Cusine:American Difficulty:Medium

Servings

6 minutes

Preparing Time

30 minutes

Cooking Time

30 minutes

Calories

kcal

INGREDIENTS

  1. 2 pounds of Butternut squash (average size is 2-3 pounds)

  2. 3-4 cloves of garlic

  3. 4 cups vegetable broth

  4. 1/4 cup butter

  5. 2 tablespoons olive oil

  6. 1 medium onion, chopped

  7. 1.5 cup arborio rice

  8. 4-6 fresh sage leaves, sliced finely

  9. 1.5 cups white wine

  10. 1 teaspoon freshly ground black pepper

  11. 1 cup shredded parmesan cheese

DIRECTION

  1. Grate the garlic, add a pinch of salt and set aside.<br>Peel the squash with a vegetable peeler. Once the outer skin is gone, peel another layer. This seems wasteful, but a second layer is important because the skin is deeper than the outer layer. If you don't peel a second layer, you will end up with a tough skin on the edge of all of your squash pieces.<br>Slice the squash in half. Scoop out the seeds with a spoon. Dice one half into 1/4 inch cubes, grate the other half in a food processor. Weigh out 1 pound of each and freeze the rest. Include the weight on the freezer bag.<br>Pour the stock into a saucepan and bring to a simmer. Continue to simmer to keep warm.<br>Rinse the risotto.<br>In a large Wok or Pot melt the butter with the olive oil over medium heat. Add the cubed squash and onion, sauté until softened, about 5 min. Add the risotto, and continue mixing until risotto is opaque, about 5 min.<br>Pour in half of the wine, and continue to stir until the wine is absorbed. Add the other half of the wine, and stir until absorbed. Add 1/2 cup of stock and continue stirring, when it is nearly absorbed, add the sage and grated squash and another half cup of stock. Continue adding the stock 1/2 cup at a time, add another 1/2 cup when the last one is almost fully absorbed. Continue stirring and adding stock until the risotto is fully cooked, approximately 20 minutes. When the risotto is ready it will be firm but tender and no longer appear white.<br>Add the grated garlic, salt and pepper, and parmesan. Add additional stock if needed. Heat and stir until the cheese is melted, and all ingredients are well mixed. <br>

NOTES

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Recipes Sides Traeger Recipes

Traeger Smoked Corn on the Cob

You will not regret giving this recipe a try. It is so easy and so delicious. Honestly it’s the best corn on the cob I’ve ever made.

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

Smoked corn on the cob ingredients:

  • 8 fresh sweet cobs of corn, husks removed
  • 3 tablespoons of butter
  • 1/4 teaspoon fresh ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions:

Melt the butter and add the seasonings to the melted butter. Mix well.

brushing butter on corn

Use a silicone brush to coat the corn cobs with the seasoned butter.

corn ready for the smoker

Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.

corn on the Traeger

Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

Smoked corn on the cob

What goes great with smoked corn on the cob?

Honestly any summer grilled or smoked meat would be perfect for a side of corn on the cob! Smoked sausage pairs really well with smoked corn on the cob because it smokes for almost the same amount of time at the same temperature! If you are smoking a larger meat that needs more space the corn can smoke on the top shelf. Try it with these tasty ribs.

Corn on the cob and sausage on the Traeger
Smoked sausage and corn on the cob meal

Don’t forget to add homemade sauerkraut!

Other fabulous Traeger side dishes:

Try adding this smoked corn to smoked succotash! Just cut the corn from the cob and mix it in instead of using canned corn. Four corn cobs is approximately equal to one can of corn. A perfect side for any smoked meat.

Many vegetables are great smoked. Try this amazing smoked asparagus.

Smoked Asparagus recipe

More Traeger Recipes

Traeger Smoked Pork Tenderloin

Smoked Stuffed Peppers

Easy Breakfast Casserole on the Traeger

Smoked Shepherd’s Pie

Printable Recipe:

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

Servings

8 minutes

Preparing Time

5 minutes

Cooking Time

75 minutes

Calories

kcal

INGREDIENTS

  1. 8 fresh sweet cobs of corn, husks removed

  2. 3 tablespoons of butter

  3. 1/4 teaspoon fresh ground black pepper

  4. 1/8 teaspoon salt

  5. 1/4 teaspoon garlic powder

  6. 1/4 teaspoon onion powder

DIRECTION

  1. Melt the butter and add the seasonings to the melted butter. Mix well.  Use a silicone brush to coat the corn cobs with the seasoned butter.

  2. Preheat the smoker to 225 degrees F. Place the corn cobs on the grill. After 25 minutes flip the cobs. Continue to smoke for another 50 minutes. The total smoke time is 1 hour and 15 minutes.
  3. Use tongs to remove the corn from the smoker. Allow them to cool for at least 1 minute before eating.

NOTES

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Smoked Succotash on the Traeger Recipe

Need a great side for your pulled pork or brisket? Look no further, this amazing smoked succotash on the Traeger recipe will surely please!

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Smoked Succotash Recipe Ingredients:

  • 16 ounces fresh or frozen lima beans
  • 1/2 pound of bacon, cooked and minced
  • 1 large onion (diced)
  • 12 ounces okra, fresh or frozen (sliced)
  • 2 – 15 ounce cans of sweet corn, drained (or corn from 8 smoked cobs)
  • 1/2 teaspoon fresh ground pepper
  • 4 tablespoons butter
  • 1 pint cherry tomatoes, halved
  • 1/4 cup thinly sliced fresh basil

Directions:

Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

Sauté onions and okra

Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat. Stir in the corn, lima beans, remaining butter and pepper.

Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.

Smoked Succotash

When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

Smoked succotash

Note: When you smoke the succotash, you are essentially just adding smoky flavor and heat. The temperature and time can be adjusted. This is part of the reason why this is such a great side for smoked meat. You can add this side for the last hour of smoking at any temperature between 180-225 degrees F. Alternatively you can smoke this side while your meat rests. If you want to warm it faster you can smoke ate 350 degrees F for about 20 minutes.

Can you prepare Smoked Succotash ahead of time?

Yes, you can! You can prepare it the night before. Refrigerate overnight, but bring it to room temp before smoking it. If you want to heat it straight from the fridge, you will need to increase the temperature and cooking time. From cold, smoke at 350 degrees F for 30 min. No matter how you choose to smoke it, wait to stir in the tomatoes, basil and cooked bacon until ready to serve.

Does smoked succotash make good leftovers?

It sure does! So great my daughter eats it for breakfast. I mean, why not? It does have bacon!

What goes great with Smoked Succotash?

Smoked succotash is a great summer side for burgers and brats! Try it with Smoked Ribs, brisket or pulled pork!

More Traeger Recipes:

Printable Recipe

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

Servings

10 minutes

Preparing Time

20 minutes

Cooking Time

60 minutes

Calories

kcal

INGREDIENTS

  1. 16 ounces fresh or frozen lima beans

  2. 1/2 pound of bacon, cooked and minced

  3. 1 large onion (diced)

  4. 12 ounces okra, fresh or frozen (sliced)

  5. 2 – 15 ounce cans of sweet corn, drained

  6. 1/2 teaspoon fresh ground pepper

  7. 4 tablespoons butter

  8. 1 pint cherry tomatoes, halved

  9. 1/4 cup thinly sliced fresh basil

DIRECTION

  1. Place the lima beans in a saucepan, add enough water to cover. Bring to a boil. Reduce heat to low and simmer until tender ~ 8-10 minutes. Drain and set aside.

  2. Meanwhile, sauté the onions and okra in a skillet with 2 tablespoons of the butter until tender. Remove from heat.
  3. Stir in the corn, lima beans, remaining butter and pepper.
  4. Place the mixture in a foil pan and put it on the Traeger at 225 degrees F for about 60 min.
  5. When ready to serve, remove from heat and stir in the cooked bacon, tomatoes, and fresh basil.

NOTES

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Healthy Recipes Recipes Sides

Make Your Own Sauerkraut: Red or Green

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

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Caribbean Rice with Jerk Seasoning Recipe

Are you looking for a vegan or vegetarian recipe, or maybe you just need something for Meatless Monday or a Friday during Lent? Maybe you just want a great unique side for something you grilled! If you are looking for any of these, this Caribbean Rice with Jerk Seasoning is for you!

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Caribbean Rice Ingredients

  • 2 cups cooked white rice (~1 cup of dry rice)
  • 2 Tablespoons Coconut Oil
  • 4 Carrots, diced
  • 1 Red bell pepper, diced
  • 1 onion, diced
  • 1/4 cup unsweetened shredded coconut
  • 13.6 ounce can unsweetened coconut milk
  • 5 cloves garlic
  • 15 ounce can kidney beans, drained and rinsed
  • 15 ounce can corn, drained
  • 1/4 cup chopped fresh cilantro
  • 3 Tablespoons Jerk Seasoning -more if desired
  • 1 lime sliced into wedges (optional)

How to make Caribbean Rice

Start by preparing the white rice according to package directions. Make sure you rinse the rice before cooking. This will remove the outer layer of starch, so the rice will be more fluffy and less sticky. The easiest way to rinse rice is with a fine mesh strainer or sieve.

Rinsing rice through a fine mesh strainer
Rinsing Rice

Next mix the dried coconut with 1/4 cup of the coconut milk and set aside to soften. Hint: Shake the can of coconut milk before opening.

Dried coconut with coconut milk
Dried coconut with coconut milk

Grate the garlic on a plate grater. Set aside.

Garlic grated on a plate grater.
Garlic grated on a plate grater.

Add the coconut oil to a large pot or wok, and begin to sauté the carrots.

Sauté carrots
Sauté carrots

When the carrots are slightly softened, add the peppers and onions. Continue to sauté, mixing often.

Peppers onions and carrots in a pan
Sauté peppers onions and carrots.

Once all the vegetables are softened, mix in the shredded coconut mixture and the grated garlic.

Adding coconut and garlic to sauteed vegetables.
Adding coconut and garlic.

Then add the kidney beans, corn and 1/2 cup of the coconut milk. Mix well.

Add kidney beans, corn, and 1/2 cup of coconut milk.
Add kidney beans, corn, and 1/2 cup of coconut milk.

Once the corn and beans are warm, add the rice and mix well.

Caribbean rice
Add the rice.

Add the cilantro, jerk seasoning and remaining coconut milk. Mix until well combined and heated throughout. Taste and add additional seasoning if desired.

Add cilantro and jerk seasoning to Caribbean rice.
Add cilantro and jerk seasoning, and remaining coconut milk.

Serve with a lime wedge if desired. This dish is a delicious vegetarian meal on its own or makes an excellent side dish to baked or grilled chicken or pork.

Caribbean Rice
Caribbean Rice with Jerk Seasoning

Printable recipe for Caribbean Rice with Jerk Seasoning

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How to make Authentic Polish Pierogi

It seems fitting to add a Pierogi recipe to my blog today because it is National Pierogi day. I happen to have an authentic pierogi recipe from my husband’s Polish mother. He was able to get the exact measurements from her back in the 90’s when he had an assignment to complete for school. His assignment was to submit a recipe for an ethnic food. It was a bit of a challenge to get the exact ingredient quantities and directions from his mother. Initially when he asked her how to make Pierogi, she said “make dough, then put in the filling, then boil them.”

He ended up having to spend an afternoon watching her and measuring everything she did in order to obtain this recipe I’m about to share with you.

Pierogi basic dough Recipe

Ingredients:

4 cups of all purpose flour

250 mL of water

1/2 teaspoon salt

2 eggs

Directions:

Mix flour and salt together and sift. Add the eggs and water and knead until dough is smooth and stretchable.

Sprinkle flour over the table where you will be rolling the dough to prevent sticking. Roll out the dough with a rolling pin until it is approximately 1/8 of an inch thick. Cut out the dough with a 3 inch round cookie cutter. It’s really nice to have a cookie cutter with a handle since you will be making so many cuts.

Put your favorite filling (filling recipe below) in the center of each circle.

Stretch the dough around the filling and pinch together to avoid leaking during boiling. Use the handle of a butter knife to make a decorative edge. This step takes practice.

How to boil Pierogi

When pierogi are stuffed and pinched together, put 8-10 of the pierogi into boiling water. Stir occasionally to prevent sticking. When pierogi begin to float, boil for another 3-5 minutes. Continue to boil the remaining pierogi.

Pierogi Potato & Cheese Filling recipe

Ingredients:

5 Medium Potatoes

1/4 pound cheddar cheese

1 medium onion finely minced and sauteed

1/2 teaspoon salt

1/2 teaspoon pepper

Directions:

Boil the potatoes until tender, drain and mash. Shred the cheese and add to the hot potatoes so it melts. Add salt pepper and sauteed onions, mash to mix.

Pierogi Sauerkraut Filling recipe

Ingredients:

1.5 cans of sauerkraut, drained

2 finley chopped onions

1 package of mushrooms, minced

1/2 teaspoon salt

1/2 teaspoon pepper

Directions: Sauté the mushrooms and onions with salt and pepper. Add the mushrooms and onions to sauerkraut. Put the mixture through a meat grinder.

Mushroom and Sauerkraut filling in a meat grinder

Serving Pierogi

Saute Onions and pierogi in a frying pan until lightly browned. Serve with sour cream.

Can You Freeze Pierogi?

Yes you can! After boiling the pierogi, place them on a buttered jelly roll pan to cool. Once they are cool, place the pan of pierogi in the freezer. The next day the frozen pierogi can be transferred into a freezer bag, and placed back in the freezer. Be sure to label the bag with the date and filling flavor!

Printable Pierogi Recipe

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Categories
Healthy Recipes Recipes Sides

Best Beet Green Recipe

Why I eat Beet Greens and you should too

I have to credit my father-in-law for this delicious sauteed beet green recipe. He is quite the chef. I’ll probably have plenty more of his tasty recipes to share. This one is a delicious way to use a food many people throw away! Wasting food is terrible, but wasting delicious and nutritious food is even worse. According to Jo Robinson, author of Eating on the Wild Side, beet greens are more nutritious than the beets themselves.

My father-in-law was a child during world war II. Because if this he grew up learning to use all of the food that was provided. Some of his childhood stories make 2020 sound like a picnic. Next time your teens are complaining about wearing masks or giving up football have them read Stolen Childhood. This book is a story similar to what my father-in-law went through and a great explanation for why he has so many tips and tricks for using up left overs and scraps. Through him I learned that beet greens are not scraps!

Where to find Beet Greens

Back to the beets. First you will have to find beets with the greens still attached. Many chain grocery stores will remove them and throw them away! I know it’s really sad. You could grow them your self, find them at a farmers market or a good organic produce store. Don’t get discouraged. If you do manage to find beets with the greens attached, as an added bonus you will know you have found yourself a fresh beet. The beet roots will last a long time on the grocers shelf, but the greens will begin to wilt sooner, which is probably why they tend to remove them. Buy beets with the greens!

Sauteed Beet Greens Recipe

Now for the sauteed beet greens recipe. Start by removing the greens from the beets. Save the beets for later. I’ll share some great beet recipes soon.

Ingredients:

Stems and leaves form 3 beets

1 medium onion

2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons lemon juice

1/4 cup sour cream

Directions:

Soak the beet greens and thoroughly wash them.

Chop the stems and leaves. Set aside Mince one onion. Sauté onion in a frying pan with the olive oil until softened. Add the chopped stems and leaves and continue to sauté until softened. Add the lemon juice and toss to coat.

Sauteed beet greens with onions and lemon juice

Remove from heat and stir in the sour cream.

Best Beet Green recipe
Prepared beet greens

Serve warm. This dish makes a delicious side for beef or chicken.

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