Recipes

Superbowl Recipes!

We aren’t going to be very social this year, since we have a little bundle whose iron-clad bedtime coincides with kickoff, but I couldn’t resist pulling out some of my favorite recipes for Super Bowl Sunday to share with you all. I always aim for crowd-pleasers that folks can fill up on, have fun eating, and serve themselves as the game goes on.

First up: Homemade Salsa!

How can you have a Super Bowl Party without it? I also have a recipe for homemade tortilla chips (very, very easy) on the same page.

Next up, Vegan Spinach & Artichoke Dip!

For another vegetarian option that’s just as festive as the meat version, here’s my recipe for Shortcut Chili, which tastes great with or without ground beef:

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Finally, our favorite — Brown Sugar Kielbasa!

This one I love because it doubles (or triples!) easily, and you just set it and forget it in your slow cooker.

Need more ideas? There’s beef stew, homemade pizza, an even spicier chorizo chili, and a truly gluttonous mac n’ cheese.

My beloved Pats aren’t in it this year (again…) but that doesn’t mean we won’t watch. We’ll put this little girl to bed, pop open some a couple Sam Adams Cold Snaps, and spend a rare evening just the two of us. How ’bout you?

Courtesy Marilyn Humphries, www.humphriesphotography.com.
Courtesy Marilyn Humphries (humphriesphotography.com)
Recipes

Apple Kielbasa with Sauerkraut

This is a great one-dish comfort meal. As I mentioned in my last post, I’ve started occasionally eating meat again. This recipe satisfied both Mark and I, and is a very filling option for chilly fall nights. Make it in a big casserole dish and go oven to table with it!

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This recipe comes courtesy of the Boston Globe.
I mentioned it in my fall flavors post a few weeks ago and finally got around to trying it. I used turkey kielbasa to be a little bit healthier, a mix of Cortland and Mackintosh apples because they were in season in New England when I made this, and packaged mashed potatoes from Ikea, which saved time and was super delicious.

Apple Kielbasa with Sauerkraut

Served over mashed potatoes

Ingredients

  • 1 package turkey kielbasa, sliced
  • 1 onion, sliced
  • 2 cloves garlic, sliced
  • 2 apples, peeled, cored & sliced
  • 1 jar (16 oz.) sauerkraut, drained
  • 1 cup white wine
  • 1 TBSP grainy or French mustard, like Dijon or spicy brown
  • salt and pepper to taste
  • olive oil for sauteing the onions

20131024-043654.jpgDirections

Pre-heat your oven to 350 degrees and prep your sliced ingredients.

In a flameproof casserole dish, such as this Le Creuset french oven I used, heat the olive oil over medium heat. Add the onion, garlic, and one apple. Cook, stirring, for about 10 minutes or until the onion starts to brown.

(Note: if using a cast iron pan such as Le Creuset, it is VERY important to start the heat on the low end. This type of cookware heats up very efficiently and you can’t cool the dish once it has gotten too hot.)

Stir in the sauerkraut, wine, mustard, salt and pepper. Place the sausage slices on top.

Bring to a boil then transfer to the oven (uncovered) and roast for 45 minutes, or until the sausages are pretty well browned.

If you are making the prepared mashed potatoes, place them in the oven a few minutes before the casserole dish as they require slightly longer to cook.

Remove the pan from the oven and stir in the remaining apple chunks.

Serve over the mashed potatoes with a glass of wine or a bottle of beer!

20131024-043633.jpgBy stirring in one apple before you roast the dish and another one right before serving, you create a sweet sauce that also has a touch of tartness. Otherwise, all the apples would turn to mush!

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To plate, spread a layer of the mashed potatoes on each dish and top with the kielbasa. You can obviously make mashed potatoes from scratch if you have more time than I did, and you could also serve over egg noodles or rice if that’s more your style.

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A little bit goes a long way. Yum!

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In other news, Georgia had her first Halloween a couple weeks ago! We went trick-or-treating with friends whose son was a bit more age appropriate for appreciating the holiday. Baby G’s age didn’t stop us from dressing her up, even if it meant Daddy had to carry her around in his arms all night. (We kept it to less than 10 houses and she still fell asleep).

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By the way, I feel like I owe a huge THANK YOU to everyone who reads this blog and has stuck by me through a challenging postpartum period (is there any other kind?) Even though I’ve only managed to post every other week (at best) since having Georgia, my readers have hung around, and the blog has had high traffic and plenty of new comments and visitors. In fact, I’ve recently started to get as many as 500 visitors a day, which is so much more than I ever thought would happen when I started OrganicGlory and hoped that anyone beside my mom would read it. My dream is to keep writing, trying new recipes, and sharing my life with you, and I’m honored that people I’ve never met have taken the time to visit my site and share it with others. That so many have stayed and shared some of themselves in return is truly amazing.

#blessed

Recipes

Brown Sugar Kielbasa

I’m letting you in on my secret go-to potluck dish: Brown Sugar Kielbasa, a crowd pleasing recipe that only has two ingredients and cooks all by itself in the slow cooker while you’re at work. The only downside is that it’s not vegetarian, but it sure does feed a bunch of people with very little effort! I bring this to every Super Bowl party, baby shower, and potluck around, and everyone always asks for the recipe after.

Copy of SPRING FETTUCCINE

All you need for ingredients is 3 packages kielbasa, any variety — I use turkey, because it’s a little less fatty and greasy — and 1 package (1 lb.) of dark brown sugar (light brown sugar is OK if dark is unavailable). 

You want a rough ratio of two or three packages kielbasa to one package sugar, but this recipe is flexible enough that you can add or subtract a kielbasa link and it’ll turn out fine. The sugar cooks over either low or high heat until it forms a liquid sauce. 

To cook it, slice the kielbasa into quarter-size pieces and place them in the slow cooker, then pour the entire box of sugar on top of the kielbasa, and stir quickly to combine.

Cover and cook on low for 5 hours (or on high for 2 1/2 hours). It will look very, very dark when it’s done. And that’s it! Ready to serve warm.

Set it overnight or while you’re at work, and when you get home you can take your slow cooker directly to the potluck or party. You’ll have perfectly cooked kielbasa chunks swimming in a sweet, syrupy brown sugar sauce.

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Variations work very well with this recipe — mustard, onions, green peppers, fruit preserves, canned fruit, jelly, beans, bacon, garlic and chilli are all great additions here. Just read the comments below for even more inspiration! I think my favorite reader suggested change is to add in some ginger beer. How good does that sound? If you make tasty modification, don’t forget to share them!

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