Vegan Beet Rueben

                                                        

Vegan Beet Reuben

Roasted, sliced and spiced beets stand in for corned beef in this delicious meat- and dairy-free take on the classic Reuben. Vegan mayo has become much easier to find—Hellemans version is excellent—as has plant-based “cheese.” Of course, if you’re not vegan, you could use regular mayo and real Swiss cheese.   Serves 4
Ingredients:
Dressing
1/2 cup (125 mL) vegan mayonnaise
1/4 cup (60 mL) finely chopped bread-and-butter pickles
2 tbsp (30 mL) ketchup
2 tsp (10 mL) fresh lemon juice
Salt and freshly ground pepper to taste
Sandwiches
2 large beets, about 1 lb (455 g) total
1 tbsp (15 mL) canola oil, plus more for brushing
1/2 tsp (2 mL) smoked paprika
1/2 tsp (2 mL) ground coriander
Salt and freshly ground pepper to taste
1 cup (250 mL) sauerkraut
8 slices pumpernickel or rye bread
8 slices plant-based Swiss “cheese”

Directions:
For the dressing, mix all ingredients in a bowl until well combined. Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the sandwiches, preheat oven to 400°F (204°C).

Lay out a rectangle of foil big enough to wrap beets. Place beets in middle. Drizzle with oil. Gather ends and seal tightly. Place on a baking dish. Bake until a paring knife inserted in centres meets with just a little resistance, about 1 1/2 hours. Remove from oven and carefully open foil to cool.

When beets are cool enough to handle, peel, trim and slice on a mandoline about 1/8 inch (3 mm) thick. Lay slices out on a baking sheet. Sprinkle with paprika, coriander, salt and pepper. Set aside.

Drain sauerkraut in a sieve placed over a bowl, pressing with back of a spoon to extract maximum brine. Blot dry with paper towel. Set aside.

Lightly brush bread slices on one side with oil and divide between two baking sheets, oil side down. Top each slice with a generous smear of dressing. Top four bread slices with four slices of Swiss, trimming to fit. Divide beets and sauerkraut evenly over Swiss. Top with remaining four slices of Swiss, trimming to fit. Place remaining four bread slices on top, oil side up.

Place two large nonstick frying pans over medium heat. Cook sandwiches until nicely browned and heated through, 4 to 5 minutes per side. (You will need to use a second spatula or a pair of tongs to hold each sandwich together while flipping it. The plant-based “cheese” may not melt, but it will still be warm and soft.) Cut sandwiches in half and serve immediately. Serves 4

Sauerkraut Soup

Sauerkraut Soup

Ingredients:

3 cups cabbage, cut in thin long strips
1/4 teaspoon caraway seeds1 

1 pound ham cut into 1/2" pieces
2 cups carrots diagonally sliced
2 cans cream of celery soup
1 soup can of milk
1 small can sauerkraut, drained ands rinsed
4 cups water

Directions:  

Ina large pot, combine cabbage and carrots with caraway seeds with 1 cup water; cook until tender

Stir in the ham and the remaining ingredients bring to a boil.          

Reduce heat and cook 10 minutes.       Yields: about 8 cups.

Sauerkraut Salad

Sauerkraut Salad

Ingredients:
1 lb can sauerkraut drained but not rinsed
1 cup celery chopped fine
1/2 cup green pepper chopped fine
2 tablespoons onions, chopped fine
1/2 teaspoon salt
1/2 teaspoon black pepper

3/4 cup sugar
1/3 cup salad oil

1/3 cup vinegar

1 teaspoon caraway seed, optional

Directions:

Heat salad oil, vinegar, sugar, caraway seed *optional, salt and pepper, stirring frequently until sugar dissolves.  Remove from heat and allow to cool.  

Combine sauerkraut, celery, green pepper, and onion in a bowl and pour cooled liquid over vegetables.  Cover and refrigerate overnight.

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Crockpot Ruben Dip

Crockpot Ruben Dip

 Ingredients
1 8 ounce package plain cream cheese, softened
½ pound sliced corned beefchopped (about 1 ¼ cups, chopped)
1 ¼ cups swiss cheese freshly grated
¼ thousand island dressing
½ cup sour cream
½ cup sauerkraut drained
Garnish:
Parsley chopped

Serve with:
Toasted bread, crackers, cucumbers, carrots, or celery

Dirctions:
In a crock pot, add all ingredients and stir. Cover and cook on high for 1 ½ to 2 hours, stirring about every half hour until all the cheese has melted.

Stir to combine all ingredients, turn heat off, and garnish with parsley. Serve hot with your favorite bread, crackers or veggies!

Notes
This can be refrigerated and reheated the next day. Place your reuben dip in a microwave safe container and reheat in 30 second increments, taking out to stir each time.
Be sure to drain the sauerkraut really well so that the dip doesn’t end up having too much liquid in it. If you love sauerkraut, try adding more to taste.

Dill Pickle Potato Soup

 

Dill Potato Soup Pickle

Pastrami On A Pretzel Bun

Inspired by a traditional Polish recipe, this soup, thick with potatoes and tangy with dill pickles, is sure to thaw you after a chilly day out in the wintry weather. The warm Pastrami on a Pretzel Bun sandwiches (recipe follow) are a perfect hearty pairing. You can make the soup through Step 3 a day or two ahead, refrigerate it, then bring it back to a boil before adding the sour cream. Simmer it up, curl up and warm up.

Ingredients:

2 tbsp (30 mL) butter
1 onion, chopped
1 large carrot, shredded
3 cups (750 mL) chopped peeled russet potatoes, about 2 
2 cloves garlic, minced
Salt and freshly ground pepper
4 cups (1 L) unsalted chicken or vegetable broth
½ cup (125 mL) dill pickle liquid
½ cup (125 mL) sour cream, at room temperature
2 tbsp (30 mL) all-purpose flour
½ cup (125 mL) shredded dill pickles
1 tbsp (15 mL) chopped fresh dill, divided
¼ cup (60 mL) finely diced dill pickle

Directions:

Melt butter in a large pot over medium heat. Sauté onion and carrots for about 5 minutes or until softened. Add potatoes, garlic and ½ tsp (2 mL) each salt and pepper. Cook, stirring, for 2 minutes or until garlic is fragrant.

Stir in broth and dill pickle liquid. Cover and bring to a boil. Reduce heat to medium-low and boil gently, covered, for about 30 minutes or until potatoes are very soft.

Use an immersion blender in the pot to purée about half the soup, leaving some chunks (or transfer about half the soup in batches to a blender and purée until smooth, then return to pot). Return to medium heat.

In a small bowl, whisk sour cream with flour. Gradually dollop into soup, whisking each addition until blended. Stir in the shredded pickles. Cook over medium heat, stirring often, for 5 to 10 minutes or until bubbling and until slightly thickened. Stir in half of the fresh dill and season to taste with salt and pepper.

Ladle soup into warmed bowls and sprinkle with diced pickles and remaining fresh dill.

Serves 4

PASTRAMI ON A PRETZEL BUN

Hot pastrami on a chewy pretzel bun, a slather of mustard and melted Swiss cheese makes a very fine sandwich indeed. You may like the addition of sauerkraut for some extra punch, or leave it off for a milder sandwich. If the buns are small, you may want to make extras and serve one-and-a-half or two per person. Check a local bakery for pretzel buns, or get adventurous and make some yourself. A dense multigrain bun makes for a good alternative.
Ingredients:
12 oz (340 g) sliced pastrami
4 pretzel buns, cut in half
Yellow mustard
¾ cup (175 mL) drained sauerkraut (optional).
Freshly ground pepper
4 slices Swiss cheese

Directions:

Preheat oven to 400°F (200°C).

Divide pastrami into 4 equal portions. Place each portion in a separate pile approximately the same diameter as the buns on a large piece of foil. Wrap with foil and seal edges. Place on a baking sheet and heat in oven for 5 minutes or until sizzling. Place buns directly on oven rack and heat alongside pastrami.

Spread cut sides of buns with mustard, to taste. Using tongs, lift pastrami from foil, draining off liquid, and arrange on bun bottoms, top with sauerkraut (if using) and sprinkle with pepper. Top each with a slice of cheese. Leave sandwiches open and place on baking sheet.

Bake in oven for about 5 minutes or until cheese is melted. Place bun lids on sandwiches and serve hot.

Serves 4

Sauerkraut Soup

 

  

  Sauerkraut Soup

I am of German heritage and nothing warms my soul now and then as an authentic German dish.  If it is German it has to be good!  

From Natasha's Kitchen.

Ingredients:
1 Tbsp olive oil
8 oz bacon, chopped
1 stick celery, finely diced
1 medium onion, finely diced
2 medium carrots, thinly sliced
3 medium (1 lb) potatoes, peeled and sliced into 1/3″ thick pieces
1/4 cup quinoa, rinsed, optional
2-3 cups sauerkraut, triple rinsed & drained (use 3 cups or about 2 lbs)
8 cups low sodium chicken broth
2 cups water, or to taste
1 (15 oz can) white beans or dried bean you have cooked till done
Salt, Pepper and Mrs. Dash seasoning, to taste

Directions: How to Make Sauerkraut Soup (Kapustnyak)

1. Heat 1 Tbsp oil in a large soup pot or Dutch oven (here’s the one I use). Add chopped bacon and sautee until browned then remove with a slotted spoon and reserve.

2. Add finely chopped celery and onion. Saute until softened and golden (5 min).

3. Add sliced carrots, potatoes, 1/4 cup quinoa (if using), 8 cups broth and 2 cups water. Bring to a boil then reduce heat and simmer 15 min.

4. Add 2-3 cups of well rinsed and drained sauerkraut and half of cooked bacon (I keep some for garnish), white beans with their juice, and 1 bay leaf and continue to cook until potatoes are tender (about 10 min). Season soup to taste (I added 1/2 tsp salt, 1/4 tsp pepper and 1/2 tsp Mrs Dash). Serve with fresh crusty bread.

Caraway-Sauerkraut Beer Bread ~ Instant Pot

Caraway-Sauerkraut Beer Bread ~ Instant Pot

Ingredients:
Non-stick Spray

3 cups bread flour

2 tablespoons ground flax seeds
1 tablespoon baking powder
1 tablespoon caraway seeds
1 teaspoon sugar
½ teaspoon salt
½ teaspoon baking soda
1 12 ounce can wheat beer
½ cup sauerkraut, drained and chopped
2 tablespoons Dijon-style mustard

Directions:

Coat a 3-quart slow cooker with cooking spray; set aside. In a large bowl stir together flour, flax seeds, baking powder, caraway seeds, sugar, salt, and baking soda. Make a well in the center of flour mixture; set aside. 

In a medium bowl combine beer, sauerkraut, and mustard. Add beer mixture all at once to flour mixture; stir just until combined (batter will be sticky). Spoon batter into the prepared cooker, pressing batter to edges and smoothing top. 

Cover and cook on high-heat setting for 3 to 3-1/2 hours or until a wooden toothpick inserted near the center comes out clean. Turn off cooker. Carefully remove lid so condensation from lid does not drip onto bread. Cover opening of slow cooker completely with paper towels; place lid on top. Cool for 10 to 15 minutes. Run a knife around edges of cooker; remove bread from cooker. Cool completely on a wire rack.

Creamy Reuben Soup With Corned Beef, Sauerkraut And Rye Crisps

CREAMY REUBEN SOUP WITH CORNED 

BEEf, SAUERKRAUTAND RYE CRISPS

Extra-virgin olive oil
6 slices rye bread, cut into 1" cubes 1 small onion, finely diced
1 carrot, peeled and finely chopped 1 clove garlic, minced
1 tsp. caraway seeds
Freshly ground black pepper to taste 5 cups low-sodium chicken broth

Serves 6 to 8
1/2 lb. sliced corned beef, cut into 1" cubes
8 oz. sauerkraut
1/2 cup heavy whipping cream 1/4 cup freshly chopped parsley Salt to taste
1/2 lb. shredded Gruyere cheese

1. Heat 2 T. olive oil in a large pot over medium-high heat. Cook bread cubes in batches until well coated and golden brown on all sides. Remove and set aside.
2. In the same pot, heat 2 T. olive oil over medium-low. Add onions and cook until softened, about 5 minutes. Add carrots, garlic, caraway seed and 1/2 tsp. pepper to the pot and cook, stirring often until softened, about 5 minutes. Add chicken broth and bring to a boil. Lower heat and simmer on low for 20 minutes.
3. Stir in corned beef, sauerkraut, and heavy cream; bring to a boil and then simmer for 5 minutes. Stir in parsley and add salt if needed. If soup is too salty adjust by adding small amounts of water and bring back to a boil.
4. Place oven proof soup bowls on a rimmed sheet pan. Divide soup into each bowl, top with croutons and top generously with shredded cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbling, 1 to 2 minutes. Serve immediately.

Sauerkraut, Ribs, and Dumplings

SauerKraut, Ribs, And Dumplings

Ingredients:

Ribs

3 to 5 lbs. spareribs or baby back ribs

1 to 2 Tablespoons Penzy Galena Street rib rub

   or your favorite.

1 cup water

1 32oz. jar Sauerkraut

Dumplings:

1 cup flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1 teaspoon caraway seeds

1 egg

1/3 cup milk

2 tablespoons salad oil

Directions:

Preheat the oven to 300*.  Rub the ribs with Galena Street seasoning or your seasoning of choice.  Put the ribs in a pan big enough to hold the whole slab.  Add enough water to just cover the bottom of the pan.  Cover with foil and bake for 3 hours.  Cut into serving pieces, or remove the meat from the bones if desired, cover and keep warm.  

Add the sauerkraut to the liquid in the pan.  The kraut should have a good amount so the dumplings won't get dry while cooking.  Add another 1/2 to 1 cup water if the kraut isn't at least covered half way with liquid.  Put in the oven for about 1 hour until the kraut is mellowed.   While the kraut cooks, prepare the dumpling dough.

Dumplings:  In a medium bowl, combine the flour, salt baking powder, and caraway seeds.  In a separate bowl, lightly beat the eggs.  Add the milk anad oil and mix.  Add the dry ingredients to the wet and mix just until combined.  When the kraut is done to your liking, remove pan from the oven.  Drop the dumpling dough by the spoonful on top of the kraut.Cover with foil and return to the oven for 15 to 18 minutes.  Serve with the ribs.   Serves 6

Kapusniak Cabbage Potato and Kielbasa Soup

Ingredients
1 tablespoon (15ml) vegetable oil
6 ounces slab bacon, cut into 1/4 X 1/2" pieces

12 ounces kielbasa or other smoked Polish    

     sausage split lengthwise and cut into 1/2-inch

     pieces
1 medium onion, thinly sliced
1 medium carrot, cut into 1/2-inch dice
1 small head cabbage, cut into 1/2- to 1/4-inch

   shreds
8 ounces sauerkraut with juice (1 cup)
8 cups homemade or store-bought low-sodium

   chicken stock
2 bay leaves
1/4 cup chopped fresh dill, stems reserved separately
1 large russet potato, peeled, split in quarters 

   lengthwise, and cut into 1/2-inch pieces

Kosher salt
1 tablespoon cornstarch
2 teaspoons paprika
1/2 teaspoon freshly ground white pepper, plus more 

    for seasoning
Fresh crusty bread, for serving

Directions:
Heat oil in a large soup pot or Dutch oven over medium heat until shimmering. Add bacon and kielbasa and cook, stirring, until fat is rendering and bacon and sausage are browning in spots, about 5 minutes. 

Add onion and carrot and cook, stirring, until softened but not browned, about 4 minutes. Add cabbage and cook, stirring, until lightly wilted, about 3 minutes. Add sauerkraut with its juice, chicken stock, bay leaves, dill stems, and potato. Season to taste with salt.

Increase heat to high and bring soup to a boil. Reduce to a bare simmer and cook until potato is tender, about 10 minutes. Stir together cornstarch, paprika, and 1/2 teaspoon white pepper in a small bowl. Add 1 tablespoon cold water and stir to form a slurry. Pour slurry into the soup and stir until evenly distributed. Return to a boil (soup should thicken very slightly). Season to taste with more salt and white pepper as desired. Stir in chopped dill and serve with bread.

Reuben Crescent Bake

Reuben Crescent Bake

2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds


Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.

Sauerkraut

Sauerkraut

Ingredients;

Yields 1-1 1/2 quarts

1 medium head cabbage (2-2 1/2 pounds), cored
   and shredded
1 1/2 tablespoons kosher salt
air tight containers or mason jars
smaller jars as added weight
beans or marbles
cloth
twine

*

Directions;
Start by cleaning all of your utensils, including washing your hands thoroughly.

Wash your cabbage to rid it of any dirt or particles. Cut cabbage in half, then into quarters: core and slice into wedges.

Very thinly slice each wedge (across) into skinny strips; it should look like you’re making coleslaw.
In a large bowl, combine cabbage strips and salt. Use your hands to massage and break up cabbage, and combine it with the salt. Strips should begin to wilt after 5-10 minutes as their structure breaks down. Reserve the cabbage liquid.

Once cabbage is limp and watery, transfer to your fermenting containers, making sure container is big enough so there is extra space for the fermenting process. Pour excess liquids into storing container.
Pack down the sauerkraut so there are no air bubbles and it is submerged in its own liquid.

Cover cabbage with a smaller jar that’s been filled with beans or marbles for added weight. Again, this is to keep the cabbage submerged in brine.

Place cloth over the top of mason jar and secure with twine. The beginning of the fermentation process entails that the cabbage be left uncovered; the cloth prevents bacteria and particles from landing in the jars.

Leave uncapped mason jars at room temperature (out of direct sunlight) for at least 4 days, pressing down occasionally so cabbage stays covered by liquid.

After four days, begin tasting sauerkraut until it is to your liking. Then remove weighted jars, cap and refrigerate for up to 6 months. Enjoy!

Note: Bubbles and/or white bacteria developing on cabbage are a sign of healthy growth and can be removed without worry.

Wiener Schnitzel With Sauerkraut

Wiener Schnitzel

With Sauerkraut

Although veal is traditional, this is a lighter version using turkey breast. But feel free to use pork or veal, if you prefer.
Ingredients:
2 cups store-bought sauerkraut in wine
⅓ cup finely chopped or snipped fresh chives
1 teaspoon caraway seeds, optional
½ to ¾ lb skinless, boneless turkey breast, pounded to ¼ inch thickness
½ cup flour
1 tsp sea salt
2 eggs, well beaten
2 tablespoons milk
1¼ cups panko bread crumbs or regular, unseasoned bread crumbs
2 teaspoons dry thyme
1 teaspoon black pepper
Shortening, oil or lard for frying

Directions:
Drain sauerkraut in a sieve over a bowl, pushing down lightly a couple of times. When most excess liquid has drained out, place the sauerkraut into a bowl with the finely chopped chives and caraway, if using, and stir to fully incorporate. Set aside in the fridge until serving time. 

Cut the turkey breast into 4 sections and place each section between 2 sheets of plastic wrap. With a meat mallet or bottom of a heavy pan, pound the meat until it’s about ¼ inch thick.
Unwrap the pounded meat and cut into squares about 3 x 3-inches square; set aside on a platter. You should have 16 pieces.

Set up a production line: in the first bowl, the flour and salt; in the next bowl the egg and milk mixture; in the last bowl the bread crumbs, thyme and pepper.

Dredge the turkey pieces in the flour, then the egg wash, and then into the bread crumbs, rolling the meat around in the crumbs to coat, but not pressing the crumbs into the meat.

Lay the breaded turkey pieces in a single layer on a cookie sheet or platter lined with parchment and refrigerate, uncovered, for about 10 minutes. This helps the coating to dry out a bit, thus becoming crunchier.

Set a large, high-sided skillet—cast iron is best—over medium heat. Add enough fat to create a depth of about 1 inch in the pan. Bring to about 350°F.

Place several pieces of breaded turkey into the hot oil, but do not crowd the pan. Flipping once, remove the mini schnitzels when each becomes golden and crunchy on both sides— about 3 minutes each side—and set aside on a cooling rack to drain over a cookie sheet or kitchen towel.

Serve, topped with a generous pinch of the sauerkraut and a dollop of Creamy Roasted Beet Mustard (recipe follows).   Serves 8, with 2 schnitzels per person

Creamy Roasted Beet Mustard

You’ll love this creamy, smooth, nose-tingling mustard as much for its fun pink colour as you will for the taste!

Ingredients:
1 large or 2 small red beets
Drizzle vegetable oil
⅔ cup hot German mustard
½ cup sour cream, crème fraîche or Greek yogurt

Directions:
Preheat oven to 375°F

Scrub the beet(s) and, with a tiny drizzle of vegetable oil, wrap up tightly in heavy-duty tin foil. Place directly on the oven rack and roast until a knife easily slides into the beet, anywhere between 30 minutes to an hour, depending on the size and freshness of the beets. Remove from oven and let cool in the foil wrapping.

When cool enough to handle, unwrap and peel the beets; the skin should just slip right off.

Add the soft beets, mustard and sour cream to the bowl of a food processor and blend on high until completely smooth.

Transfer to a serving dish. Makes about 1½ cups

Caraway Sauerkraut Salad ..... The perfect salad to go with those grilled Bratwurst.

Caraway Sauerkraut Salad

Be German for a day and serve your family an easy and quick to fix meal.

Ingredients:

1 tablespoon butter

1 small red onion, halved and sliced thin

1/2 cup water

1 can (14 oz.) sauerkraut, well drained

1 teaspoon sugar

1/2 teaspoon caraway seeds

coarse salt and ground pepper

***

Directions:

In a medium saucepan, heat butter over a medium heat. Add onion, and cook, stirring occasionally, until soft, 4 to 5 minutes. Add sauerkraut, sugar, caraway seeds, and 1/2 cup water; season with salt and pepper. Simmer until sauerkraut is heated through, 3 to 5 minutes; set aside.

***

Serve with pickles and chips and those delicious grilled bratwurst.