Comments | katequicksilvr: Starving Artists in the Kitchen--sneak preview #2, J.'s first contribution!

katequicksilvr

Starving Artists in the Kitchen--sneak preview #2, J.'s first contribution!

Nov 04, 2008 08:39

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apples, food blog, kateslover, kielbasa & kraut, recipes, starving artists in the kitchen, cooking, joseph, german cooking, sauerkraut

Comments 10

Wonderful! anonymous November 4 2008, 16:27:02 UTC

Kraut and sausage, one of my husband's favorites! I will certainly try your recipe, it sounds fabulous. But Kate, I don't think I'll try making the kraut myself...the tricky part threw me!
MaryO

Re: Wonderful! katequicksilvr November 4 2008, 19:36:05 UTC

I don't blame you, Mary! I haven't made it since the late '70s. As I said, it's easy to do, as far as the process goes, but once the magic of fermentation comes into the picture, all bets are off!

anonymous November 4 2008, 17:56:25 UTC

Sounds wonderful! I never thought to add apples to Kraut and Kielbasa -- definitely will do next time!
Brenda

katequicksilvr November 4 2008, 19:34:58 UTC

It makes all the difference, Miss Brenda, you'll love it!

abbie_normal November 4 2008, 23:18:16 UTC

this looks far superior to cottage cheese and raw zucchini. i think i will have to break the "diet rules" and do this one. the apples are perfect, right now, and i love kielbasa and kraut! (my mom always added the caraway seed when she made it. i didn't know any better until i was older, and saw the plain stuff for hot dogs/brats for the first time. duhhh. sheltered childhood, i guess!

katequicksilvr November 5 2008, 01:00:37 UTC

I figure there's about as much sodium in cottage cheese as in kraut. That's my story and I'm stickin' to it!

Yum, caraway seeds!

abbie_normal November 5 2008, 02:19:56 UTC

and the kraut is much lower in calories, too. yeah. that's a plan for my days off, coming up soon. laundry, cleaning garage, and fall food.

next on my list is "stuffed pumpkin". take one small pie pumpkin, hollow it out.....

fill it up with a mixture of browned sausage, a bit of sage, onion if you like, sauteed celery, leftover wild rice (or brown rice), some rosemary, and a bit of any other herbs you love. plunk the lid back on, or cover with foil. bake in a shallow pan until "fork tender" through the side in a 350 oven. take out when "done", and let sit for about 15 minutes--then cut through it in wedges, and serve up tasty pumpkin/goodies. it would work with a squash, too--but that pumpkin is so tasty, and it is so pretty!

the kids expect it every fall--tradition, i guess, dies hard, even when they've moved out and have lives...

katequicksilvr November 5 2008, 02:24:00 UTC

Oooooh, I've had that before, it's HEAVENLY! Thank you for sharing, girlfriend!

anonymous December 5 2008, 04:00:11 UTC

Kate, I FINALLY tried this -- it is so very yummy. My husband and I both say it's a definite "keeper!"
Brenda

katequicksilvr December 5 2008, 13:52:54 UTC

Glad you enjoy it, it's one of my favorites!