Sauerkraut Salad...who knew?

 

We have a party for a friend on Friday and the theme is German food.  Brenda is making her German Chocolate cake and we are bringing a blast from our Amana past...Sauerkraut salad.

Now if you have ever eaten family style in the Amana Colonies, they bring out a ton of food. The first course is usually this Kraut Salad, cottage cheese and pickled ham. It brings back so many fond memories of eating there while we worked the shop when the kids were little.

Sauerkraut Salad

1 Quart of Sauerkraut, drained
1 cup sugar (I used less)
1 cup chopped onion
1 cup chopped celery
1 Red bell pepper diced
1/2 c Salad oil (I used less)

Mix all together and let sit overnight in the fridge. I promise you will love this even if you don't care for kraut.

Grilled Swordfish and Comfort Foods

Still cooking. Some classic lasagna in a non traditional way. I have posted this recipe for Skillet Lasagna before but have since beefed up the flavor profile adding a few key ingredients but still a one pan, easy meal. Cheesy and hearty and makes great leftovers.

I added fennel to the ground beef with some red pepper flakes then bought diced tomatoes with basil, garlic and oregano to round out the sauce a bit. Crushed tomatoes would be better if your not into large chunks of tomato.

Tonight I bought more salmon and swordfish at the market. Brenda chose swordfish so I grilled it again with some hickory chips in a fish basket. It came our great sided with roasted Brussels sprouts. Just a kiss of smoke but still moist and flaky.

Skillet Lasagna from Cook's Country Magazine

Ingredients

 

1	(28-ounce) can diced tomatoes  (Use the Basil, Garlic,  Oregano stuff )

Water

1	tablespoon olive oil

1	medium onion, minced

Table salt

3	medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)

⅛	teaspoon red pepper flakes, 1 tsp crushed Fennel, 1 tbl Italian seasoning

1	pound meatloaf mix (or just ground beef or Italian sausage)

10	curly-edged lasagna noodles, broken into 2-inch lengths

1	(8-ounce) can tomato sauce

½	cup grated Parmesan cheese plus 2 additional tablespoons

Ground black pepper

1	carton  ricotta cheese (see below for prep)

3	tablespoons chopped fresh basil

 I added a package of mozzarella to top also.

Brown the beef and onions, adding the garlic towards the end with the red pepper and fennel and about 1 Tbl Italian seasoning.

Drain then add the broken Lasagna noodles on top. Pour the tomato products in to a measure and make sure to add enough water to make 1 quart. Pour this over the noodles. Cover the pan and allow to simmer for 20-30 minutes till the noodles are soft and most of the liquid has been absorbed.

Prepare the ricotta by adding 1 tbl olive oil, 1 tsp garlic salt, 1/2 tsp pepper and 1/2 cup Parmesan cheese. Taste and adjust.  Mix thoroughly and set aside.

Once the noodles are soft, drop the ricotta on top by the spoonful and then cover with the Mozzarella. At this point you can cover and simmer till the cheese melts or place the pan in a hot over (350) till the cheese starts to brown. Top with fresh basil and remaining Parmesan and serve.

Hello, Old Friend...

We made this salad so much we retired it for a bit but I ressurected it tonight for a nice fasting meal.

So fresh and tasty using a few avocados, some boiled shrimp, limes and cilantro with crisoy croutons. The xressing is just a bit of sugar, some good olive oiland salt and pepper.  Yum!