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Posts tagged as relishing it

Ham, Bean & Sauerkraut Soup

Posted by Stephanie Meyer on Oct 29, 2013 at 3:31pm

Ham, Bean & Sauerkraut Soup | Fresh TartIt’s hard to beat the rib-stickin’ comfort of a bowl of ham & bean soup. I prefer it brothier than the version I grew up eating, and like many soups, it’s made even better with the tang of sauerkraut.Beef Tostada with Sauerkraut | Fresh TartIn fact, sauerkraut’s salty acidity elevates many savory dishes, far beyond the typical brats-n-beer pairing (which is, of course, delicious). Go for traditional lacto-fermented kraut, for best flavor and nutrition, then start adding it where pickled things taste best: tostadas (that’s my din last night pictured above, beyond good), burgers, salads, soups, egg salad, stir-fries, stroganoff (one of my faves), alongside cheese, and on anything pork. Anything. Pork.

(Recommendation: Bubbies Lacto-fermented Sauerkraut, widely available at grocery stores and co-ops. Or…make your own! This recipe via The Kitchn is a terrific read. Also, for a scrumptious sauerkraut dish, you must see this recipe for Rustic Potato, Sauerkraut, & Beef Galette over at Relishing It. Holy yum.)Ham, Bean & Sauerkraut Soup | Fresh TartI employed a couple of other tricks to boost the taste and nutrition of this soup: 1) I sprouted the beans before cooking them (which makes them easier to digest, which makes you more popular at work and at home), and 2) I included not just ham, but ham bones, for the broth. That ham bone you froze after Easter dinner? Now’s the time to pull it out and get simmering.Ham, Bean & Sauerkraut Soup | Fresh TartRecipe for Ham, Bean & Sauerkraut Soup at TC Taste/Minnesota Monthly Magazine.Birchwood Cafe Kickstarter FundAnd for you fans of Good Real Food, and neighborhood cafes that elevate their neighbors as well as the entire community, and causes with clear and excellent goals, I gently encourage you to support the Birchwood Cafe’s Kickstarter Fund, launched on their 18th (!) anniversary. It takes just a second, and as little as a dollar, but feels like a million bucks. #GoBirchwoodGo!

Gazpacho

Posted by Stephanie Meyer on Sep 13, 2011 at 3:00pm

gazpacho

How do you like your gazpacho? Smooth or chunky? Spicy or sweet? I’m such a gazpacho lover that I like it any way, honestly, and mix it up every time that I make it, depending on my mood and what I have on hand.

This version is a combination of elements from two friends’ recipes: Artist Maud Bryt, and co-Minnesota Food Blogger Laurie Jesch-Kulseth, who writes the lovely blog Relishing It. I love the tomato juice that Laurie uses, and so enjoy the hearty dash of paprika and fresh herbs that Maud calls for – together they make a particularly delicious gazpacho, as spicy or smooth as you want it to be, rich and tomato-y. If it’s a really hot day, Maud adds more cucumbers. Laurie makes her own garden-fresh tomato juice. It’s fun to experiment with adding watermelon, your favorite herbs, or hot chiles.

The key to a really tasty gazpacho is to taste and adjust and make it your own. Recipe for Gazpacho at Dara & Co./Minnesota Monthly Magazine.