I didn’t know where to go with this, and perhaps I should go nowhere! This is a non-bike thing so I looked for another page. On the forum page no one has posted there in about 5 years so I ditched that idea. Articles was the only other chance I have.
Here it is — I am not a cook and am in need of some very simple recipes as I am agreeing to share in cooking chores at least once or twice a week (if I make a big enough amount I figure that will be the ”twice”. I am wondering if you all have a “go to” that is simple and that you like. If so, I am hopeful you might be willing to share. I will start it off with one that I received from a friend and have not tried yet but it is in my next week or so for cooking. I doubt there is one that could be much simpler than this one, so I am looking forward to trying it.
Sauerkraut and Kielbasa Recipe:
One pound of Kielbasa Sausage or any sausage that you like.
One can of sauerkraut,
Cut up the sausage in bite size pieces.
Put just a little bit of olive oil or any of your preference.
Heat the oil and fry the sausage pieces until lightly browned.
Take them out of the pan. Set aside.
Fry up the chopped onions in the sausage drippings until lightly browned.
Dump the sauerkraut in a colander.
Rinse the kraut several times.
Add the kraut to the onion mixture. Put the sausage back in.
Add a bit of water (or beer), mix it all up and steam the mixture until good and hot.
In the meantime boil your peeled potatoes and serve with the kraut.
We put a little butter on the potatoes since there is no gravy.
Thanks everyone, I hope it is ok to post this here. Maybe we can all benefit from this little bit of sharing.
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13 response to "FOOD RELATED"
Is that to say opening a can of Beefaroni isnt cooking?????
Helen saw your post and observed — if the interpretation is “I’d like to fuel up to ride my bicycle” — it may very well count for March.’
Helen is in deep contemplation, but it looks like it is likely to go your way. 😉
That is EXACTLY what I meant I’d like to do. And what a perfect time to prepare for more I’d like to do on my bike in this awful weather.
You are APPROVED!! Continue your planning of I’ds if and when the weather clears.
That Helen is a good egg. I don’t care what they say. Thanks Helen.
Food is definitely bicycle related! As Rich already pointed out.
I cook almost every day, I usually enjoy cooking and I have a very appreciative person to cook for. My cooking is pretty simple but I don’t have recipes. I’ll be back to you when I get a recipe lined up that would be fun, easy and nutritious!
Ahem. Beefaroni fits that description perfectly. 😉
Oh good. Thanks Suzanne, I will appreciate any recipe you can send. Unlike you, and my mom, I must have a recipe to follow for any cooking I do.
Well ok Rich, Beefaroni will be added to my list — near the bottom for emergency use.
As a celebrity chef, I believe I can help you out. I’m in Iowa right now, but when I get home I will dig up a couple easy recipes for you.
I appreciate that so much Greg, oh celebrity chef. ❤️
I like soup as a meal sometimes. And you can easily make a big batch and have enough for another meal. You can’t make any mistakes with minestrone, add or substract anything you like. The recipe looks complicated because there are many ingredients, but I think it’s kind of simple to make. Tell me what you think. I found the recipe in the Internet and made some adjustments to my taste.
4 tablespoons extra-virgin olive oil, divided
1 medium yellow onion, chopped
2 medium carrots, peeled and chopped
2 medium ribs celery, chopped
1/4 cup tomato paste
2 cups chopped seasonal vegetables (potatoes, yellow squash, zucchini, butternut squash, green beans or peas all work)
4 cloves garlic, pressed or minced
½ teaspoon dried oregano
½ teaspoon dried thyme
1 large can (28 ounces) diced tomatoes, with their liquid (or 2 small 15-ounce cans)
4 cups (32 ounces) vegetable broth
2 cups water
1 teaspoon fine sea salt
2 bay leaves
Pinch of red pepper flakes
Freshly ground black pepper
1 cup whole grain orecchiette, elbow or small shell pasta
1 can (15 ounces) Great Northern beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked beans
2 cups baby spinach, chopped kale or chopped collard greens
2 teaspoons lemon juice
Freshly grated Parmesan cheese, for garnishing (optional)
Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of salt. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1” gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the the pasta is cooked al dente and the greens are tender.
Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt (I usually add about 1/4 teaspoon more) and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.
Thanks Suzanne. I will definitely give this a go in the next few weeks and let you know..