Sauerkraut Schee

A Russian cabbage soup that is often made with sauerkraut and cabbage.  It is almost as well known and loved as the borscht.

1 cup chopped onions
2 cloves garlic
3 Tbsp. butter
1 (20 oz.) can tomatoes, cut in to pieces
2 stalk celery, chopped
2 carrots, chopped
1 small head cabbage, cut into wedges and the core discarded
1 turnip, quartered
4 cups bouillon
1 pound sauerkraut, rinsed and squeezed dry
3 Tbsp. lemon juice
3 Tbsp. sugar
1 bay leaf
1 Tbsp. minced dill
1 Tbsp. minced parsley
Sour cream

Brown the onion and garlic in the butter in a skillet, then transfer to a soup kettle and add the rest of the vegetables and the bouillon. Bring to a boil, simmer for 1-1/2 hours, add the sauerkraut, lemon juice, sugar, and bay leaf and simmer for 1 hour more, adding some water if necessary.  Check the seasoning. Serve with the minced dill, parsley, and sour cream in separate dishes.  Serves 4 to 6.

Chocolate Chip Pumpkin Bread

• 2 cups sugar
• 2 cups canned pumpkin
• 1/2 cup canola oil
• 1/2 cup fat-free vanilla pudding
• 4 large egg whites
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 1/4 teaspoons salt
• 1 teaspoon baking soda
• 1 cup semisweet chocolate chips
• Cooking spray

Preheat oven to 350°.

Combine first 5 ingredients in a large bowl, stirring well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, salt, and baking soda in a medium bowl, stirring well with a whisk. Add flour mixture to pumpkin mixture, stirring just until moist. Stir in chocolate chips.

Spoon batter into 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pans on a wire rack, and remove from pans. Cool completely on wire rack.

Cooking Light, December 2004

Lime-Marinated Broiled Salmon

Ingredients

• 1/3 cup low-sodium soy sauce
• 1/4 cup fresh lime juice 
• 1 teaspoon minced peeled fresh ginger
• 1/2 teaspoon chopped fresh thyme
• 2 garlic cloves, chopped
• 4 (6-ounce) skinless salmon fillets (about 1 inch thick) 
• Cooking spray 
• 4 lime wedges 

Preparation

• Place first 4 ingredients in a blender; process until smooth. Pour into a large zip-top plastic bag. Add salmon, and seal and marinate in refrigerator 1 hour, turning bag occasionally.
• Preheat broiler.
• Remove salmon from bag, discarding marinade. Place salmon on a broiler pan coated with cooking spray; broil 8 minutes. Turn, and broil an additional 4 minutes or until fish flakes easily when tested with a fork. Serve with lime wedges.

Cooking Light 
MAY 2003

Chocolate Chip Bar Cookies

• 2 c. firmly packed brown sugar
• 1/2 c. butter, melted
• 2 eggs
• 1 tsp. vanilla
• 2 c. all-purpose or unbleached flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 oz. (1 c.) semi-sweet chocolate chips

 

1. Heat oven to 350 degrees. 
2. Grease 9"x13" pan. 
3. In large bowl combine sugar and melted butter; blend well. Add eggs, 1 at a time beating well after each addition. Stir in vanilla. 
4. Spoon lightly into measuring cup, flour, level off. Add flour, baking powder and salt. Mix well. Stir in chocolate chips. Spread in prepared pan. 
5. Bake 25 to 35 minutes or until set. Do not overbake. Cool before cutting into squares. Make up to 36 bars. 
6. This makes a fluffier and softer bar cookie than the regular Toll House pan cookie.

Kid-friendly potato cheese crustless quiche

High protein and kid-friendly: Cheese and Potato Crustless Quiche

1-3 YEARS, 3-5 YEARS, 6+ YEARS, MEALTIME

If your family balks at "eggy" quiches as mine does, you'll love this recipe. It's my new favorite for keeping in the fridge for ready breakfasts, lunches and snacks. You could even pack it in a lunchbox. Good warm, room temp or cold, easy to make, nice and firm, lots of protein, and gluten free. And a decent way to use up eggs you intend to dye for Easter!

CHEESE AND POTATO CRUSTLESS QUICHE

2-3 red potatoes
Oil, or an oil-butter combination
3 large eggs
1 cup cottage cheese
Some shredded cheese (any type, any amount, really)
Salt and pepper to taste

Optional: finely diced cooked vegies or meat, fresh herbs

Preheat the oven to 350 and spray a pie plate with cooking spray. Thinly slice the potatoes, season with salt and pepper, and saute in oil till cooked (they should be soft but firm enough to handle). Spread the potatoes into prepared pie plate. Sprinkle shredded cheese on top. Distribute optional ingredients in a thin layer on top of the cheese.

Combine eggs, cottage cheese, salt and pepper in a blender or food processor, blend till uniformly combined. Pour mixture into the pie plate, completely covering whatever's already there. Bake for 25-30 minutes, till lightly browned on top. Let rest a few minutes, then serve.

www.parenthacks.com

Cheese Quiche

9 inch pie shells
1 beaten egg yolk
1 1/2 cups shredded cheddar cheese or 1 1/2 cups swiss cheese
1 cup heavy cream
3 eggs
1/2 small onion, grated
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

1.  Preheat oven to 375 and bake pie shell until done.
2.  While the pie shell is still warm, brush the baked pie crust with the beaten egg yolk.
3.  Sprinkle the crust with cheese.
4.  Whisk together remaining ingredients in medium bowl until no streaks of egg white remain.
5.  Pour the mixture evenly over the cheese in the pastry shell.
6.  Bake until the filling is puffed around the sides and a knife inserted in center comes out clean (30 to 40 minutes).
7.  Let stand 10 minutes before slicing.

Read more: http://www.food.com/recipe/cheese-quiche-344610#ixzz1eGHpvXrb

Warm Pumpkin Cheese Dip

• 1 1/4 cups plain low-fat yogurt
• 1/2 teaspoon butter
• 1 cup thinly sliced leek
• 2 teaspoons chopped fresh or 1/2 teaspoon dried thyme
• 1 teaspoon salt
• 3/4 (3 ounces) goat cheese
• 1/3 cup evaporated fat free evaporated milk
• 1 (15 ounce) can pumpkin
• 3 large egg whites

1. Preheat oven to 375º.
2. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a large bowl using a rubber spatula.
3. Melt butter in a skillet over medium-high heat. Add leek; sauté 5 minutes or until tender. Remove from heat, and stir in thyme and salt. Place strained yogurt, goat cheese, and remaining ingredients in a large bowl, and beat with a mixer at medium speed just until smooth. Stir in leek mixture. Spoon pumpkin mixture into a 1-quart baking dish. Bake at 375º for 25 minutes or until dip is bubbly and lightly browned. Serve warm.