Kielbasa and Apples in the Rice Cooker

This was a German inspired recipe that I made up today. The idea is to slightly sweeten the sauerkraut using the onion and apple. The red cabbage, the onion and buckwheat noodles melt into the sauerkraut so unless you really stare at it, it just looks like white and red sauerkraut.

2 cups sauerkraut, drained well (fresh, frozen, canned)
2 cups shredded red cabbage
1 Vidalia onion (or any sweet onion will do), thinly sliced
1 apple, seeded, skinned, cored and sliced
1 tablespoon hot mustard
1 tablespoon horseradish
1 inch diameter bunch of buckwheat noodles, broken into 1-2 inch pieces.
1 pound ring of kielbasa, cut in 1 inch pieces
1 cup apple flavored beer (I used a Belgian wheat beer with apple, but you could also use apple cider. Apple juice would also work, but be inferior.)
3 cups water

Place all ingredients in rice cooker or slow cooker. Stir to mix. Set at white rice setting and turn on and cook until rice cooker shuts off. If using a slow cooker, cook on high for 3 hours.

Serve with more mustard if desired.

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Bombay meets the Berkshires

Bombay Meets the Berkshires Chicken Salad

12 ounces Roasted Boneless Skinless Chicken Breast, diced (or any leftover chicken you like)
3 ounces sliced almonds
1/2 cup diced onion, or scallions
1/2 cup dried cranberries (Try to get the unsweetened ones.)
1/4 cup mayonnaise
1/4 cup yogurt
2 tablespoons curry powder (We like spicy, but if you don't, start with 2 teaspoons.)
2 large handfuls baby spinach, washed and dried thoroughly

In a skillet dry roast the almonds until just starting to color and fragrant. DON'T BURN!

In a large bowl add chicken, almonds, diced onion and cranberries.

In a small bowl mix the mayonnaise, yogurt and curry powder. Add to the chicken mixture. Mix well to coat.

Cut or tear spinach up into bite size pieces. Add to chicken mixture and mix well.

Serve as a salad, or in a pita as a sandwich.

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What's cooking this week?

Diane's Menu 5/12/2011 - 5/21/2011

Thu - 5/12 - Chicken Cordon Bleu Pasta
Fri - 5/13 - Ditalini and Peas
Sat - 5/14 - Chicken Caesar Salad
Sun - 5/15 - Ravioli Lasagna
Mon - 5/16 - Pizza
Tue - 5/17 - Pork Meatloaf and Roast Potatoes
Wed - 5/18 - Baked Beans and Franks in Slow Cooker
Thu - 5/19 - Asian Ribs and KimChi Style Cole Slaw
Fri - 5/20 - Hot Dogs and Sweet Potato Fries
Sat - 5/21 - Buffalo Chicken Tenders over Rice, Carrot Sticks

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Happy Cinco de Mayo with my Slow Cooker Pork Stew and Cornbread

Cinco de Mayo Pork Stew

2 1/2 pounds pork cutlets (country style pork ribs or pork for stew would also work)
1/2 cup orange juice
1 tablespoon chili powder
1 tablespoon ground cumin
2 jalapeno, diced
1 link chorizo sausage, halved and sliced into half moons
1 14 oz can black beans, drained and rinsed
1 14 oz can kernal corn, drained (or 1 1/2 cups frozen)


Place pork in slow cooker.

Saute chorizo and jalapeno in a dry skillet. (If you start the chorizo first, you won't need any oil at all.) When chorizo is browned and peppers are fragrant pour over the pork in slow cooker. Add seasonings and vegetables then pour orange juice over it.

Cook on high for 4 hours or until pork is cooked through.

Serve with cornbread.

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Mexican Style Chicken and White Beans

After watching a television show about the value of eating white beans I put my thinking cap on and came up with this one.


Mexican Chicken and White Beans in Slow Cooker

3 Boneless Skinless Chicken Breasts (about 18 ounces)
2 14 ounce cans of white beans (sometimes called cannellini)
2 large jalapeno peppers, diced
2 inch piece of chorizo, diced
2 leeks, cleaned, halved and sliced (just the white parts)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon oregano

In a skillet on medium high heat saute the chorizo until heated through and browned. Remove from skillet and add to a slow cooker pot. In oils from chorizo, brown the chicken breasts and then add to the slow cooker. In same pan again, saute jalapenos and add to slow cooker.

Slice up leeks and add to slow cooker. Open cans and add to slow cooker with the liquid. Add the seasonings.

Cook on high for 4 hours or low for 6-8 hours or until chicken is cooked through.

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Spices and Indian Cooking

I have become so enamored in exotic spices over the past few years. I follow quite a few blogs for Indian and Thai cooking. Monica Bhide is one of the best bloggers for this. She writes easy to read stories and even easier to follow recipes. Join her on Facebook and also on her blog A Life of Spice

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