Homemade Sauerkraut

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     If you’re like us and demand the best ingredients when preparing your food, don’t skip the homemade Sauerkraut.  Whether you’re eating Reubens, Pork and Kraut, or even Hot Dogs, you can’t beat homemade!  Cabbage is in season right now, so make enough to last you until next year.  You need just 2 ingredients – Salt and Grated Cabbage.  Couldn’t be simpler, and so well worth it.

 

INGREDIENTS:  YIELDS 5 QUARTS

3 Medium heads of cabbage

5 TBSP Course Sea Salt or Kosher Salt (NOT IODIZED)

 

PREPARATION:

Sterilize your jars and lids.

Thinly slice the cabbage and place in a large bowl.  Don’t over fill because you need room to stir the cabbage.  You may need to do this in a few batches.  Remember not to add all the salt if you do it in batches.  You’ll need 1 TBSP Salt per quart jar.

Add 5 TBSP Salt and mix well with your hands, squeezing as you mix.  This pulls the liquid out of the cabbage and creates the brine.  We usually mix and squeeze for about five minutes.  You will see water appearing, but that’s a good thing.

If you want to add a little Caraway, you can add it now.

Pack the cabbage in sterilized jars, pushing down to make a tight fit.  Stop when you have approximately 2” at the top of the jar. (You need this space to allow for expansion during the fermentation process.  Divide the leftover brine from the bottom of the bowl evenly between the jars.  The brine must cover the cabbage, you don’t want any sticking up that isn’t under brine.  If you need to, add a little bit of water.   Bob usually uses the leftover outer leaves to lay on top of the mixture to help hold the cabbage down.  (see photo).

Close jars tightly and let sit at 64° – 72° F for five days.  Then slowly open the lid to release built-up pressure.  You must open the jars every five days for approximately three weeks.  You can taste it every time you open the lid to see if it’s to your satisfaction.  You will notice that the flavor improves every time you open the lids.

Once it is sour enough and has fermented long enough to suit your taste, place a jar in the refrigerator, keeping it tightly closed.  Store the remaining jars in a cool dark place.

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By Tika for CHEW WANNA EAT? © 2018

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Crispy Cheesy, Haddock Dinner (No Measuring Required)

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     Here is a very quick, super simple, super delicious fish and chips dinner that you can have on the table in about 12 minutes (including prep time).  I cooked it in my air-fryer and it was done in about 8 minutes.  If you bake it, it will take longer.  Love my air-fryer.  The prep work is simple.  Beat an egg, and throw a few seasonings in it.  On a paper plate, mix bread crumbs with Parmesan and Romano cheese.  Dip, press, throw it in the fryer, set the table, eat.  It really is that easy.  The sautéed Kale took about 30 minutes, so if you’re doing that as well, start it first.

INGREDIENTS:

2 Haddock filets

1 egg, beaten

A handful of Panko Bread Crumbs

Grated Cheese (Parmesan, Romano, or both)

 

PREPARATION:

To your beaten egg, add a little garlic powder, onion powder, and black pepper.  On a paper plate, place Bread Crumbs and Cheese.  Mix quickly with your hands.  Dip a Filet in the egg, and then in the Bread Crumbs, pressing down to adhere the mixture to the fish.  Place on greased aluminum foil. Place frozen French Fries next to the Fish.  Set your air-fryer to about 400° F.  When the fish is golden brown, it is done!

If you want to cook the Kale as well, start that first because it will take about 30 minutes or so.  I used an entire bag of fresh Kale.  It shrinks down a lot.  In a large skillet, drizzle with Olive Oil.  Add about 1 TBSP of Butter.  Add some minced or chopped garlic, a little chopped Onion, Pepper, 2 TBSP Orange Juice, ½ cup water and 1/3 cup Chardonnay.  Bring to a quick boil and start adding the Kale.  You’ll have to do it in batches and give it a minute to cook down.  When the entire bag is added, cover, simmer, and stir about every 5 minutes. Make sure the liquid doesn’t completely cook out. If you need to add a bit here and there, that’s fine.  I like to add a dash or two of crushed red pepper, but that’s optional.

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By Tika for CHEW WANNA EAT? © 2018

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Crispy, Cheesy Haddock Dinner

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Roasted Cauliflower Steaks with Bacon and Cheese

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     Cauliflower steaks with Bacon and Cheese?  Oh yeah!  No recipe?  Oh yeah.  Just cut the Steaks, roast them.  Top with Bacon and Cheese.  Cook until the Cheese is melted.  Eat.  Sometimes the things I just throw together are the best!

 

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By Tika for CHEW WANNA EAT? © 2018

Roasted Cauliflower with Bacon and Cheese (5)

Roasted Cauliflower Steaks with Bacon and Cheese

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Roasted Cauliflower with Bacon and Cheese (5)

 

 

Crab and Shrimp Chimichanga with Cheese Sauce

Crab and Shrimp Chimichanga with Cheese Sauce

My Chimichanga is cut in half so you can see inside.

     I’m sure you are aware that going out for a seafood dinner costs a fortune.  With a 1 lb can of crab meat at the cost of $18.00 you will be able to make 8 large Chimichangas.  Many restaurants use fake crab and lobster in this kind of a recipe.  The pure delicious taste of real seafood in this dish is SO delicious!  I kept the seasonings on the low side because I wanted to taste seafood, not seasonings.  Mama mia!  My mouth is watering thinking about the leftovers.

     This dish is not labor intensives, although it does take some time.  Feel free to make the Cheese Sauce the day before or the morning of.  You can also chop and sauté the vegetables ahead of time.  The chimichangas are big, but I still ate two of them.  I’m not huge on leftovers, but I’ll tell you what.  I can’t wait for dinner tonight.  Leftovers it is!  

 

Marinade Ingredients:

2 TBSP olive oil

1 TBSP lime juice

1 minced clove of garlic

1 sliced green onion

1 tsp Sriracha sauce

2 tsp cider vinegar

 

Filling Ingredients:

12 oz peeled, deveined shrimp

16 oz can of crab meat

1 small stalk celery

½ cup red onion, chopped

2 scallions, sliced

¼ of a red bell pepper

Juice of ½ lime

2 T of canned chilies

1 large tomato

4 cloves garlic

(Optional, a few jalapeno peppers to taste)

Seasonings:  Dash cumin, coriander, parsley, pepper, Siracha sauce

 

Cheese sauce:

1 can chicken broth

3 T flour

2 T chilies

¼ – ½ tsp Siracha sauce

½ tsp Garlic Powder

Dash or two of cumin, coriander, parsley, pepper

8 oz package of shredded Mexican cheese blend

 

Pico de Gallo (Not cooked salsa) Also called salsa fresca, or fresh salsa.

2 tomatoes, chunked and seeded/juice removed again

¼ of a large red onion

3 scallions

Jalapenos

3-4 cloves garlic

Bit of salt, pepper

Other half of lime juice

Pulse until it’s the consistency you want.  Leave it somewhat chunky.  Place in bowl and chill.

 

Marinade Preparation:

Rinse shrimp and drain in a colander.  Place in a shallow dish.  Mix marinade and pour over shrimp.  Cover and refrigerate for one hour (No more.  Shrimp is porous and will take on marinade flavors quickly).  Stir once or twice while being refrigerated.

 

Filling Preparation:

Wash and quarter the tomato, put in microwave for 1 min.  Let cool and the skin will peel right off.  Voila!  I always use my thumbs and scoop the juice and seeds out.  Seeds look unprofessional; juice is just useless extra liquid.

Scoop the shrimp from the marinade using a slotted spoon, or place in a colander.  Discard marinade.

In a preheated heavy frying pan (I like cast iron), drizzle a bit of oil in the bottom and let it get very warm, but NOT smoking. Place the red pepper skin side down and cook until it’s black.   Let cool and scrape skin off.

Put another drizzle of oil in pan and leave it on the heat to bring the oil to temperature again.  While coming to temperature, either chop the vegetables or add them to food processor: celery, onion, scallions, roasted red pepper, juice of half of lime, garlic, and the chilies (if you use the jalapenos, add them also.)  Pulse until veggies are the size you want them.  Add the tomato and pulse until tomato is well chopped, but not mangled.  Set aside.

 

Drain shrimp and pat dry with paper toweling.  In preheated frying pan, add vegetables, cumin, coriander, parsley, pepper, and Siracha sauce.  Cook until vegetables are tender.  Remove to a small bowl.

 

Cheese Sauce Preparation:

Meanwhile, in a medium saucepan, pour in one can of chicken broth and 3 T flour.  Reduce to about half.  Add dash cumin, coriander, parsley, chili powder, salt, pepper and cayenne (same as you did for seafood).  I like to throw in a bit of the roasted red pepper and about 2 T of chopped fresh tomato for a hint of color. Add 2 T chilies and start adding cheese.  Start with an 8 oz package of shredded Mexican cheese blend.  If you want it thicker, add some sharp, Colby, Muenster, or whatever you have on hand.  Taste and add anything else you want. Turn off heat. Sauce will thicken more as it cools.

Now, use any kind of tortilla you want, corn, flour, wheat, whatever shape you like.  Place about 3/4 cup of the seafood filling on one end.  Drizzle a few tablespoons of the cheese sauce over the filling. Start rolling, tucking in the ends as you go.  In a glass 10” x 14” baking dish, smear bottom and sides with a little olive oil.  Place Chimichangas seam side down. Brush with Tortillas with olive oil.  Bake at 375* for 18 – 20 min.  Watch carefully.  You want them golden brown and slightly crisp, but NOT too dark.

Get a beverage, turn your stereo on and play La Pajarera.  Put your feet up, close your eyes and feel the ocean breeze on your face.  Don’t fall asleep and burn the Chimichangas!

 Plate your Chimichangas, and spoon cheese sauce on top.  Garnish with sour cream, guacamole, and/or salsa.  You can garnish with a quick dash of paprika. cayenne pepper, sliced green onions and/or chilies.

Serve Pico de Gallo, refried beans, Spanish rice, and/or corn bread. They’re all excellent with Chimichangas.

Please remember to Like our Posts and Follow Chew Wanna Eat? for more great original recipes, home hacks, gardening, and health information!    You won’t be sorry.

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By Tika for CHEW WANNA EAT? © 2018

Crab and Shrimp Chimichanga with Cheese Sauce

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