Category Archives: Vegetarian

Homemade Sauerkraut (using 1 head of

Quick Sauerkraut with a Head of Cabbage

By | Kitchen & Real Food How-to's, Vegetarian | No Comments

Have you ever made homemade sauerkraut?

Even if you think you don’t like it, please promise me you’ll give the homemade type a chance. It’s SO much better. Not only is the texture and flavor better, but it’s PACKED with beneficial bacteria (aka probiotics) to help your gut.

Personally, I like the flavor, color and texture of RED cabbage the best.

Plus, making sauerkraut is actually really, really easy. At the least, you just need cabbage, salt and some jars.

FIRST, you’ll want to weigh your cabbage – AFTER you take off the first couple layers of leaves AND the core. (If you need a great, inexpensive kitchen scale that weighs in ounces, pounds and kilograms AND that you can “zero out” to weigh things in a bowl, etc., I highly recommend this one that is shown in my picture):

cabbage on scale

Next, shred the cabbage in a Food Processor or chop finely with chef’s knife.

Place shredded cabbage in a large bowl and add 4 Tablespoons of salt for every 2lbs of cabbage. This one above weighed just over 6lbs, so I tripled that.

Sprinkle salt over cabbage and start kneading/squeezing cabbage with your clean, bare hands.

photo 1

Within a couple minutes, the water should be dripping out of the cabbage every time you squeeze it. Keep it up for a couple minutes until it’s pretty juicy.

Next, pack into clean mason jars – I have found several small ones work better than one large one. You’ll want to use the wide-mouth jars if possible so that you can use a smaller cup to press the sauerkraut down. The goal is to cover the top of the sauerkraut with the juice.

photo 3

Then, put lid on and store in a dark, cool place. I chose a kitchen cupboard. AND learn from my previous mistake by putting something under the sauerkraut….I had one erupt as it fermented and it makes a MESS. I simply used a pie plate this time around:

photo 2

(this is only using 1/2 the head of cabbage)


Just check the kraut every day or two, taste it with a clean fork to see if it’s at the texture you prefer – if not, squish it back down with a small cup again to get liquid covering the top layer.

Once it’s the right taste/texture, simply place in the refrigerator for long-term storage. The refrigeration will stop the fermentation process and you’ll have FRESH, tasty, probiotic-rich sauerkraut!

If you want to learn more about fermenting, I highly recommend this beautiful book full of colorful pictures and easy-to-follow directions (probably BECAUSE he has so many pictures):



What have you fermented at home?

(and yes, BEER counts!)

Sauteed Swiss Chard

By | Side Dishes, Vegetarian | No Comments

This might look sort of disgusting, but trust me. It’s REALLY yummy.

I had some Red Chard from my Door-to-Door Organics Box that gets delivered to my house weekly. (Check them out and see if they deliver to your area.)

Not only does getting these veggies/fruit delivered to my door weekly save me money (no extra trips to grocery store for bananas or carrots, only to come back $100 later), but it forces us to eat more produce and to find creative ways to use it up! It was one of those nights….

Tonight, here’s what I did:  (sorry for the loose instructions/ingredients, but most of the time that’s how I roll cook!)

Washed and chopped the chard, including stems.

Chopped up about 1/4 cup onions.

Chopped 4 garlic cloves (you can never have too much garlic, in my opinion).

Then I heated some olive oil along with a big spoonful of bacon fat (YUM!) in a large frying pan. I then sauteed the onions and stems of chard for about 5-6 minutes, adding in the garlic for about 1-2 minutes after that. *Note: to make vegetarian, omit the bacon fat. Normally I would have sauteed in chicken broth rather than olive oil, but I was out. It was still really good.

Next I added the chard. At the end, I drained some of the juice out and then sprinkled it all with some lemon juice, salt and pepper and the secret ingredient…..Feta Cheese. Well, actually I used crumbled gorgonzola cheese as that’s all I had on-hand.

Oh. My. Deliciousness.

Try it – you’ll like it, I promise!!!


Tell me – How do you cook your Chard?

Simple Egg Salad

By | Kid-Friendly Ideas, Vegetarian | No Comments

finished egg salad Eggs are an awesome source of protein.

Not all of my family members like egg salad sandwiches, but for the ones that do, this recipe has been a hit!

It’s super easy to make and is perfect for picnics, easy school lunches or a protein-packed lunch for busy days.

Here’s my hard-boiled egg method: I get the water boiling, add the eggs and set the timer for about 8 1/2 minutes, continuing to boil them during that time. Then I drain the hot water, add cold water directly to pan and peel each individual egg under running cold water for quick and easy peeling!

The “secret” ingredients are SUGAR (just a teaspoon) and turmeric. I’ve been reading a lot about the incredible spice that turmeric is. You can read more about it here: “600 Reasons Turmeric May Be the World’s Most Important Herb”.



6 hard-boiled eggs

1-2 Tbsp finely chopped white/yellow onion

1/4 cup plus 1 Tablespoon homemade or organic mayonnaise

1/2 Tbsp mustard

1/2 tsp dried dill

1/4 tsp paprika

1 tsp organic cane sugar

salt and pepper to taste

1/4 tsp turmeric  *optional, just added for it’s super-healing benefits!



1. Hard-boil your eggs.

2. Place peeled eggs in bowl and use fork and knife to slice into small pieces.

3. Add other ingredients and mix well.

4. Taste, adjust ingredients as needed – then spoon onto bread.



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Zesty Roasted Potatoes

By | Side Dishes, Vegetarian | One Comment

Zesty Roasted Potatoes - edited

These potatoes are a yummy and relatively easy to make. My kids DEVOUR them. They go well as a side dish with any meat or fish. In fact, we had them most recently with Salmon Melts (recipe coming soon).

This was inspired by the Rosemary Mustard Roasted Potatoes in the Cooking New American cookbook <—- one of my favorites, although I have a lot of them.

Am I the only one that has a cookbook-hoarding problem?

Either way, you can use really any type of potato (red, yellow, etc) for this recipe. Experiment with other flavors and seasonings, too. I like to cook them until they are nicely crispy on the outside, but you can vary based on your preference.

Give it a try and let me know what you think!

Zesty Roasted Potatoes

2 1/2 lbs potatoes, cut into small chunks

1/3 cup olive oil

3 garlic cloves

1/4 cup dijon mustard

lemon pepper seasoning



potatoes 1. Wash and cut potatoes into chunks. Preheat oven to 425 degrees.

2. In large bowl, whisk together olive oil, garlic cloves and dijon mustard.

3. Add potatoes to mixture and toss until coated evenly.

4. Line baking pan with parchment paper (or put directly on pan) and spread potatoes evenly.

5. Sprinkle liberally with lemon pepper seasoning and salt to taste.

6. Roast in oven for 40-50 minutes, tossing every 15 minutes or so, until browned evenly and desired crispiness is achieved. Serve warm. (My kids like to dip theirs in ketchup).

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Too Much Kale? Dehydrate it!

By | Gardening & Sustainable Living, Kitchen & Real Food How-to's, Vegetarian | No Comments

I have to admit that this is an experiment. So, I might need your help to give it a try as well and together we’ll see if this works….

First off, we all know that kale is good for us, right?

It’s often considered a “Super Food” because of it’s nutrition value. It has huge cancer-prevention properties and is known to lower cholesterol. It’s high in Vitamin A, C and K as well as phytonutrients.

It’s also very easy to grow.

Which is where I find myself…..I’ve got TOO MUCH KALE.

We often make kale chips and I’ve also blanched some and put it in the freezer to add to soups during the winter months. But, I thought I’d try something new and dehydrate it.


First, I washed the kale and removed it from the tough stems and placed on my dehydrator. (I have THIS ONE, which works just great. But someday, I’d really, really like THIS cadillac of dehydrators).

on dehydrator


After it dehydrated (it only took about 1.5 hrs), this is what it looked like. (The next couple trays, I figured out I could overlap and layer a bit more). Be sure to dehydrate it until it’s nice and dry and crumbly.


dried kale

I then put it in my mini food processor (or you could use a big one) to grind it as fine as possible (see main picture above).

My plan is to sprinkle it into spaghetti/lasagna sauce or smoothies for some added nutrition.

Any other ideas of what I could add it to?

(please make suggestions in the comments section below!)





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This was shared at: Fight Back Friday

A Tasty, Simple Grilled or Roasted Beet Recipe (even beet-haters might like it!)

By | Side Dishes, Vegetarian | One Comment

beets with seasonings My first memory of beets was in first grade, Mrs. Dion’s class, at Lincoln Elementary School.

I have NO idea why, but we got the opportunity to try pickled beets. And if we ate it, we got a special sticker saying “I eat beets”.

We wore the stickers with pride because anyone who has ever choked down eaten pickled beets SHOULD be proud.

Fast forward to my adult years. The pickled beet memory was still in my brain and I was convinced I didn’t like beets. But 2 yrs ago, I worked for an organic vegetable farmer at our local farmer’s market and in turn received a CSA share each week. And this farm grew LOTS of beets.

The farmer convinced me to just roast or grill them with a little olive oil, salt and pepper and promised I’d like them.

She was RIGHT!

So, for all you beet-haters out there, try this. If you still don’t like them, then there really is no hope for you….


Beets, peeled and sliced OR quartered

olive oil

salt and pepper to taste


Remove beet stems/ends and peel. Cut into thick slices or quarter them.

Place on piece of aluminum foil that is folded in half (less chance of leakage this way).

plain beets

Drizzle with olive oil, sprinkle with salt and pepper.

Fold up edges of foil and close well, forming a little foil pack.

Place on grill for about 15 minutes or roast in oven at 375 for 20-25 minutes, less if sliced more thin, maybe a little longer if quartered.

beets on grill








Carefully remove from foil and serve with your favorite meal!

finished beets








(Shown here with ground chicken patties from Creswick’s Farm, on Little Rooster Bread Company buns, with sliced mango on the side!)

Give these beets a try and

then leave a comment if you

were a previous beet-hater-turned-lover!



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