Thursday, January 26, 2012

Sauerkraut & Greenbeen Kielbasa Casserole

When I was having lunch with my Polish Grandmother the other week we got on the subject of kielbasa and sauerkraut. I had never had sauerkraut before and she said she makes it with kielbasa. It intrigued me and I got the ingredients and decided to create a meal from those two items. I put my cooking brain in and thought about what would go good with sauerkraut and how to combine them to compliment each other. It came out wonderful!

"Sauerkraut & Greenbeen Kielbasa Casserole"


Part 1
1 can Sauerkraut
1 can French Style Greenbeens
1 tbs. Rice Vinegar
4 tbs. Butter (unsalted)
Salt & Pepper

Part 2
12 ounces Smoked Kielbasa (sliced thin)
1/2 tbs. Chopped Garlic
1 tbs. Chopped Pickles (I used Bread & Butter pickles)
1 tbs. Muffuletta (olive salad mix-optional) *in the dressing/pickle section
2 tbs. Asiago Pepper Creme Dressing (optional)
1/4 tsp. Sharp Mustard
1/2 tsp. Tumeric
1/2 cup grated Pecorino Romano Cheese
1/2 cup grated Parmesan Cheese
Bread Crumbs (Whole Wheat optional)
Handful Dried Cranberries


Part 1

1. Coat a large frying pan/skillet with Rice Vinegar and 2 tbs. Butter. When butter has melted add in the can of Sauerkraut and add the can of Greenbeens on top of that. Add the additional 2 tbs. Butter on top or in the center and sprinkle the top with the pepper and salt to your liking. Cover and simmer on medium heat.

2. Let mixture fry, lightly stirring occasionally until it has heated through. About 8 minutes. Remove from heat and strain the buttery liquid into a bowl. Pour the Sauerkraut and Greenbeens into a medium casserole platter.
Let stand and cool.

Part 2

1. I the same pan add the butter liquid and up to 1/2 cup Water to prevent burning. On medium heat add in the Asiago dressing and Mustard and stir. Then add the Pickles, Garlic and Muffuletta Mix. Stir mixture together.
2. Add the Kielbasa and cover. Cook on Medium heat stirring often until the Kielbasa is heated through, about 8 minutes.
3. Remove from heat and strain. Set aside to cool.
4. Now sprinkle the Pecorino Romano Cheese over the Sauerkraut/Greenbeen mixture.
5. Then add the Kielbasa mixture over the top.
6. Sprinkle the Cranberries in and press the top down firmly. Now sprinkle the top with the Parmesan Cheese and Tumeric.
7. Place the Casserole in a 425* preheated oven and cook for about 10 minutes, until the top is golden brown.
8. To serve, plate and sprinkle the top with the Bread Crumbs and drizzle some honey or Agave Nectar or other dressing around the plate.

Enjoy this Sweet and Sour meal that will leave your taste buds singing :)

Tuesday, November 1, 2011

Honey-Cinnamon Apple Crusted Haddock

A re-creation of my "Baked Haddock with Berry Grapefruit Crumble" I decided to change up the recipe for something more Autumn-like. Still just as tasty with a hint of cinnamon, apple and honey. YUM! The Raw Unfiltered Wildflower Honey can be purchased at your local grocery store. The Blue Agave Nectar can be found at specialty kitchen stores such as HomeGoods and I buy the Archer Farm brand Almonds at Target.

"Honey-Cinnamon Apple Crusted Haddock"


2 lbs. Haddock
5 tbs. Butter (melted)
1 tbs. Raw Unfiltered Wildflower Honey (melted with butter-regular honey will substitute)
1 c. Bread Crumbs
1 c. Honey Cinnamon Almonds (ground/milled)
2 tbs. Bacon Bits
3 Apples (peel 2 of them)
Blue Agave Nectar (Honey will substitute)
handful Cranberries (chopped) * I buy them dried
1/4 t. Nutmeg


2 tb. Pecorino Romano Cheese (grated)


1. Mix all the top ingredients (except the fish and 2 unpeeled apples) together in a bowl or processor).
2. Cut the 2 pealed apples into 8 slices.
3. Place fish in a greased casserole dish, drizzle Agave Nectar (or honey) over the fish and place the Apple slices in between or on the sides of the fish.
4. Spread the Crumb mixture on top of the fish and place uncovered in a pre-heated 400* oven for 25 min.
5. When fish is done, sprinkle the Cheese on top and cook for a few minutes longer.
Remove and enjoy!

Wednesday, March 30, 2011

Oven Fried Chicken Tenders

Another recipe sent over to me by my mother. I've not tried it yet but there is know doubt in my mind that there good! So easy, so healthy and so delicious. 

"Oven Fired Chicken Tenders"


6 Boneless Chicken Breasts sliced long wide strips
2 Cups Corn Flakes (I use organic flakes)
Handful of raw or roasted almonds
2 T. paprika
1 T. Parsley dried
1 tsp. sea salt & ground pepper
(pulse together all dry ing. Till crumbly, dump in bowl)


Prepare cookie sheet with foil and coat with Olive Oil lightly. Moisten strips with water or egg whites and dredge chicken in crumb mixture. Place on cookie sheet ¼ inch apart. Last drizzle or mist each piece with Olive Oil and bake in preheated 400 deg. Oven for about 20-25 minutes.

Thursday, January 20, 2011

Borscht - Beet Soup

Purple Power! Packed with beta-carotenes and minerals this Borscht is a sure pleaser.

"Borscht - Beet Soup"


5 or 6 med. Beets and tops
5 carrots chopped
1 sweet potato chopped (or white)
Safflower Oil
1 Vidalia or purple onion chopped
1 T. ginger
6 cups vegetable stock
3/4 tsp. sea salt and ground pepper to taste


1. In stockpot saute onion till soft, add stock and all chopped ingredients and simmer till vegetables are done. You can add plain water if needed but ingredients need to be just covered.
2. Puree in small batches in blender and return to pot. You can reserve some beet and carrot pieces if you like to add back to pureed soup.
3. Reheat till just hot and season more if needed. Ladle into bowl serve with corn muffins.

F2 Tornado Balls

The name inspired by Alton, NH's F2 Tornado that ripped it's way up my parents street in 2009. My mom had created all kinds of energy bite size bars and balls, and finally hit it out of the park with these bite size balls! Bring them hiking or to the gym. A great little energy snack for your on-the-go excursions!DELICIOUS!!

"F2 Tornado Balls"


2 Scoops Vanilla Whey Protein Powder
1 1/2 cups Oats
1/2  cup Wheat Germ (toasted germ cereal section of store) refrigerate after opening
1 cup Planters Nut-rition heart healthy mix sea salted Nuts
1/2 cup Honey
4 tbs Molasses
1 cup Peanut Butter (softened/creamy)
1 cup Yogi Granola Crisps (crush them into crumbs) found in Hannaford Natural Section (or use other sweetened granola)

1/2 cup Coconut Flakes
1/2 cup plain raw Almonds

1. Combine top ingredients in a bowl thoroughly mixing.
2. Grind Coconut and Almonds in a food processor until fine granular.
3. Create Golf Ball size balls from mixture in bowl and roll them into Coconut/Almond Mixture until coated.
4. Refrigerate and ENJOY!

Swamp Soup

Talk about veggie overload! Who would have thought that vegetables could taste good!? They do in this wonderful soup I created. It all started with a Martha Stewart Cauliflower and Spinach soup. I then got creative adding my own ingredients. Fun part about this soup is you can change it up how ever you want. Pass on the Spinach and add Watercress instead! Skip the Garbanzo Beans and use peas or kidney beans. Want some meat in there? Add chicken, sausage or bacon. You get the picture! Have fun with it. And the swampy green color will certainly attract attention!

"Swamp Soup"

2 tbs unsalted Butter
1 tbs EVO
1 small Onion
1 head Cauliflower
1 bunch Asparagus
1 head Broccoli
3 cups baby Spinach
1 bag Garbanzo Beans (chick peas)
1/4 cup ground flax seeds
4 cups low sodium Chicken Stock
2-3 cups Water
2 tsp Salt
1/4 tsp each of Ground Pepper, Sage, Thyme and Rosemary


1. Melt Butter and EVO in a large kettle over medium heat. Add chopped Onion; cook, stirring occasionally until soft and translucent (about 5 min.)
2. Add Chicken Stock.
3. Chop all veggies into small pieces and add to Stock, stirring as you go. Add water keeping liquid line even with the top of the veggies (about 3 cups).
4. Add Garbanzo Beans, Flax Seed and Spices.
5. Stir and cover, simmering for 15-20 minutes, stirring occasionally.
6. During this time you can cook the Minute Rice according to directions.
7. Once soup is cooked (veggies are soft) remove from heat and allow to cool. Then working in batches, puree soup in a blender until smooth. Poor soup into a bowl then back into the kettle when all is blended. Stir in cooked rice and reheat if necessary. Add more spices to taste. ENJOY!

Tuesday, September 7, 2010

Kieltatoe Salad

Scott's Aunt had made this and I fell in love with it. Kinda reminded me of the Potatoe Skins you get as an appetizer at the resturaunt. I was going to get the recipe from her, but I figured, how hard can it be!?

Kieltatoe Salad


1 Polska Turkey Kielbasa
2 tb. Butter
1/2 C Horseradish Cheddar Cheese (or other cheese)
1 Onion
1 tsp chopped Garlic
1 Egg
Safflower & Olive Oil
3 tbs Soy Sauce
1/2 tsp Worcestershire Sauce
1/4 tsp Garlic Powder
1/4 tsp Onion Powder
1/4 tsp Pepper & Salt


1. Preheat oven to 400 degrees.
2. Cut potatoes into thin 1/4 inch rounds then coarsley chop into 1-2 inch pieces and place in an oven pan that has been coated with the Safflower Oil.
3. Melt the Butter and Cheese and mix in a bowl with the Egg, Garlic Powder and Onion Powder.
4. Pour mixture evenly on top of the potatoes, sprinkle with pepper and salt and put pan in oven for 20 minutes.
5. Heat Olive Oil in a pan and add the chopped Onion. When soft add the Garlic and cook a couple minutes.
6. Cut the Kielbasa into 1 inch rounds, then cut each round in half twice, making 4 triangular 1/4 inch pieces (or just cut to desired size).
7. Add Kielbasa, Soy Sauce and Worcestershire Sauce to the pan of onion and cook covered on Medium Low for about 10 Minutes.
8. When potatoe is soft  remove from oven and mix the Kielbasa/Onion and juices in with the potatoe.
9. Return to oven for 10 more minutes.
10. Remove from oven and serve. Garnish with Parlsey, more cheese, hommus or whatever you can think of!