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Italian Chicken with Kraut

Ingredients:
32 oz crispy sauerkraut
2-3 boneless chicken breasts
16 oz your favorite red pasta sauce
1-2 tablespoons olive oil
Small container plain greek yogurt
black pepper

Instructions:
1. Preheat oven to 350 degrees
2. Dump the sauerkraut into a collander and mash out all the liquid
3. Cut chicken breasts into portions
4. Cover bottom of dutch oven or baking dish with olive oil
5. Place chicken in bottom of dish
6. Cover chicken with a light coating of red sauce
7. Fork about half the sauerkraut evenly over chicken
8. Cover with about half the remaining red sauce
9. Add the rest of the sauerkraut, then the rest of the red sauce
10. Sprinkle or grind coarse black pepper to taste
11. Cover and bake for 80 mins at 350 degrees

Serve chicken with sauerkraut on top, with a dollop of greek yogurt.
Compliment with an artisan bread or mashed potatoes.

Notes: I like the Classico red pepper flavor of pasta sauce for this recipe but any spaghetti/pizza sauce should work. If you’re not concerned about fat content, then substitute real butter for the olive oil in the bottom of your baking dish.  I’ve always served this with mashed potatoes, but it works fine with a good artisan or fresh bread.

 

Pearl Harbor Pea Soup


Ingredients:

2 15oz cans peas
1 cup vegetable broth
1/2 cup diced onion
1/2 cup chopped carrots
3/4 cup chopped ham
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fine black pepper
pinch of thyme (optional)



Steps:

1) Heat onion, carrots, ham, and garlic with margarine in bottom of non-stick soup pot. Do not brown or burn. Set aside.
2) Dump canned peas & liquid into blender. Add vegetable broth, salt, black pepper, seasoning. Blend on medium speed until peas chopped up.
3) Pour pea mixture into soup pot with other ingredients, stir well. Bring to boil, then immediately reduce to low heat. Cover and simmer 30 mins; stir occasionally, sparingly add black pepper and salt to taste.



My recipe for Pozole

 

You will need:

2 pounds pork loin
12 oz low sodium vegetable broth
3/4 cup diced onion
3 30-oz cans white hominy
1 pkg red or corn tostadas (not chips)
1 oz dried chiles de arbol
2 tablespoons whole cumin seed
1 teaspoon salt
6-8 crushed garlic cloves
white vinegar
vegetable oil
1 bunch cilantro
4-5 small Mexican limes

Remove stems and seeds from chiles and set aside
Prepare diced onion and crushed garlic, set aside
Trim fat from pork, cut into cubes, place in large non-stick stock pot
Place chiles in smallest saucepan with enough water to float all the chiles, bring to boil then reduce to lowest heat and leave covered
Add a bit of vegetable oil to the pork, then brown over high heat in bottom of stockpot
After pork meat is white but not yet browned, crush a heaping teaspoon of cumin seed over pork and continue stirring
When pork meat is browned, reduce to medium high heat, add onion and garlic, stir until onion clarifies
Drain hominy and add to pork
Add vegetable broth and water, as needed, to an even ratio of liquid to everything else
Bring to boil for 3 minutes then cover and reduce to simmer for 4 hours, stirring occasionally
After about an hour of simmering, remove saucepan of chiles & water from stove and pour all into blender
Add 1 teaspoon cominos, 1/2 teaspoon white vinegar, juice from one lime, 1 teaspoon salt, and 2 teaspoons crushed garlic
Liquify chile mixture and set aside in bowl

Pozole is ready to serve after 4 hours of simmering.  Present with red tostadas and side bowls of chile sauce, chopped cilantro, chopped onion, and lime wedges.