Pork and sauerkraut dishes are part of every Eastern European restaurant menu, and the main ingredients are a popular staple in every household.

Sauerkraut is  a well utilized vegetable in many Eastern European recipes, including soups, salads, dumplings filling (verenyky), side dishes, and even pastries (Pyrizhky,Kapusnyachky).

Today I will share a recipe I created for Sauerkraut Stuffed Pork Roll, which received “thumbs up” from most members of my family, especially one of my nieces.

This recipe could easily be turned into a casserole dish, rather than a roll, if you prefer.

Ingredients:

• 2 lbs. ground pork
• 3 cups of sauerkraut
• 2 carrots, shredded
• 1 onion, chopped
• 1 tsp. caraway seeds
• 4 slices bacon, fried and crumbled
• 2 Tbs. fresh parsley, chopped
• 1 Tbs. salt
• 1 Tbs. black pepper
• 2 garlic cloves , minced (or 1 tsp. garlic powder)
• 2 tsp. onion powder
• 2 eggs, beaten
• 1 Tbs. Worcestershire Sauce
• 1 cup bread crumbs
• 1/4 cup water
• 2 Tbs. olive oil

Directions:

1. Place the sauerkraut in a colander, and rinse a little under running water, to remove some of the tartness.
2. Squeeze out any excess water, and place it in a medium bowl.
3. Saute the onions in the bacon fat, or in oil, until golden.
4. Add the shredded carrots and saute for couple of minutes.
5. Mix in sauerkraut, bacon bits, 1 tsp. salt and 1 tsp. pepper, and caraway seeds.
6. Saute for 15 minutes, mixing it often.
7. Remove from heat and set aside.
8. In a medium bowl mix the ground pork, the remaining salt and pepper, parsley, garlic, onion powder, eggs,
   Worcestershire Sauce, bread crumbs, and water.
9. Place the pork mixture on waxed or parchment paper, and form it into a rectangle.
10. Spread  the kraut mixture evenly over the pork base, leaving at least 1 inch stuffing-free border all around.
11. Lift one end of the parchment paper, as shown above, and start forming a jelly-roll like all the way to the opposite end of the meat and stuffing. Make sure you do not roll the parchment paper into the meat roll, but rather use it a tool to help you create a roll to enclose the filling.
12. This is how your stuffed meat roll will end up looking.  The seam of the roll needs to be on the bottom.
13. Grease the casserole dish with oil, and place the roll (seam down) in the pan.
14. Grease the top and sides of the meat roll with some oil to form a nice crust during baking.
15. Place the meat in a preheated oven to 400 degrees F, and bake uncovered for 45-60 minutes, or until the internal temperature is at least 155 -160 degrees F.
16. Remove from the oven, cover loosely with foil, and let it rest for about 10 minutes.
17. Slice into serving pieces, and serve with your favorite gravy (mushroom gravy is my favorite).

Enjoy!

You already know from my previous post, that I stocked up on well priced pork loin, and will share my new recipes.

This time I tried a recipe for Pork Loin stuffed with a mixture of sauteed spinach with garlic, sun-dried tomatoes, goat cheese, cream cheese, and sour cream, with some modifications.

I decided to use Dijon Mustard and spices  topping, rather than olive oil and spices.

I served this meat accompanied by cooked brown rice flavored with sauteed onions in the olive oil from the sun-dried tomatoes, parsley flakes, salt and pepper.

Ingredients:

•  2.3 lbs Pork Tenderloin, trimmed of fat and membrane
• 3 cloves garlic, minced
• 2 Tbs. olive oil
• 1/2 onion, chopped
• 10 0z spinach, thawed and squeezed out dry (I also added one bag of fresh spinach)
• 2 Tbs. white wine
• 4 0z sun-dried tomatoes packed in oil, chopped
• 4 oz goat cheese
• 4 oz cream cheese (I used 1/3 less fat)
• 1/2 cup sour cream, or Greek Yogurt
• salt and pepper to taste

Directions:

1. Cut the meat horizontally 1 inch thickness from the bottom towards the center, but not cutting it through.
2. Then cut again from center towards the other end, also about 1 inch thickness, to turn the tenderloin into a rectangular piece of meat about 1  inch, or so,  in thickness.  Sprinkle with salt and pepper and set aside.
3. Heat olive oil in sauce pan, and saute the onions until lightly golden, add chopped garlic and saute for a minute.
4. Rinse fresh spinach, shake off excess water, remove stems.
5. Mix in spinach into the sauteed onions and garlic.
6. Add the thawed, squeezed dry spinach, and wine, and saute for a minute.
7. Remove from heat, and mix in the sun-dried chopped tomatoes, goat cheese, cream cheese and sour cream, salt and pepper.
8. Spread the filling over the meat, leaving at least an inch margin all around the meat rectangle.
9. Roll up first 1/3 of meat over the filling towards center, then roll the opposite end of meat over the first one, also towards the center, to form a roll.
10. Secure the ends and the seam with toothpicks, or use a kitchen twine to fasten the roll.
11. Preheat oven to 400 degrees F.
12. Place the pork roll in a shallow baking pan, pour the mustard sauce over it, and bake, uncovered for 50-60 minutes, or until the meat thermometer placed in the center of the roll, and reads 155 degrees F.

Mustard Sauce Ingredients:

• 1/4 cup Dijon mustard
• 2 cloves garlic, minced
• 1 Tbs. Oregano
• 1 Tbs. Thyme
• 1 tsp. brown sugar
• Salt and pepper

Mustard Sauce Directions:

1. In a small bowl, mix all ingredients, to incorporate and spread evenly over the top and sides of the pork roll.

Enjoy, and share your comments.

While beef is very popular on American menus, pork takes the center stage on European menus.

Eastern Europeans use pork to prepare a myriad of dishes, as well as the ever so popular smoked sausage, kobasa (also known as kielbasa, kovbasa).

While traveling to Ukraine and Poland, we even enjoyed pizza made with kovbasa, rather than pepperoni or Italian sausage.  It was great!

Pork chops are my favorite pork meat, bu I am still experimenting with Pork Roasts, as in this recipe which I found on Pinterest, and pinned it on my board for recipes to try.

Since I stumbled upon a great price at my local grocer for pork tenderloin ($1.99/lb. vs the usual of $5.99/lb), I bought couple of them to experiment with.

Today I will post my first recipe, which is exactly the same as I found it, but since I was working with a larger piece of meat, I increased the quantity of the marinade ingredients.

You may want to check out the original site for 1 Lb. pork tenderloin recipe.

I also prepared mushrooms gravy to serve with it, rather the pan sauce in the original recipe.

Perfect recipe for Supper Bowl Sunday !! 

Easy, delicious and filling.

Ingredients:

• 1 cup olive oil
• 2⁄3 cup soy sauce (I used Low Sodium)
• 1⁄2 cup red wine vinegar
• 2 Tbs of lemon juice
• 1/4 cup Worcestershire sauce
• 1/3 cup fresh parsley, finely chopped (or 2 Tbs dried)
• 2 Tbs dry mustard
• 1 Tbs. cracked black pepper
• 8 garlic cloves, chopped
• 2.5 lbs. Pork Tenderloin (trimmed of fat and the silver skin)

Directions:

1. Combine all marinade ingredients in a large zip-lock bag (I used 1 gallon bag).
2. Reserve 1/3 cup of marinade for later use.
3. Gently place the pork tenderloin in the bag with the marinade. Zip it up, place it in a bowl, and refrigerate.
4. Let the meat marinate for at least 3-4 hours.  My meat was in the marinade for 2 days, due to lack of time to cook.
5. Preheat oven to 350 degrees F.
6. Remove the meat from the marinade, place it in a hot skillet over medium-high heat, and brown on all sides , for 2-3 minutes. Set aside the bag with the marinade.
7. Place the browned meat in a shallow baking pan, on the middle oven rack, and roast for about 60 minutes, or until the meat thermometer placed in the middle of the thickest section of the meat, reaches 145 degrees F.
8. The original recipe states the meat temperature  to reach 160, but I think this dries out the meat too much.
9. I was basting the meat every 15 minutes, with the marinade left in the bag.
10. Remove the roast from the oven, cover it with foil, and let it rest for 15-20 minutes, before slicing.
11. The meat still continues cooking inside, while cooling on the outside.

Here is a quick recipe for my mushroom gravy.

I sauteed 12 oz of cleaned, sliced, white mushrooms, with chopped onions and garlic, in olive oil.  Then mixed in the 1/3 cup of reserved marinade.  Mixed well 1 Tbs. of Wondra flour (you can use plain white flour, or corn starch) with 1/4 cups of heavy cream, and added to the mushrooms.  Brought it all to boil, added 1 Tbs. of chopped dill weed, and served it over sliced meat.

You may want to taste the sauce for additional salt and pepper, but remember the marinate is already well-flavored.

If you want to make the Pan Sauce please check out the original blog.

There are two more pork recipes coming up. Please stay tuned.

My latest internet activity consists of being totally enveloped in Pinterest.  It is so easy to spend hours perusing through the myriad of pictures on that site, and always finding something new, and exciting.

Each package of won ton wraps contains at least 48 pieces of these paper thin wraps.  One package has enough wraps to make some Potstickers, plus some of these Lasagna cups, and still have some leftover for a possible dessert idea.

I tried storing these wraps the fridge for later use, but after a while they begin to change color to slightly grayish, and start to dry out.

I understand you can freeze them, but I rather used them up within a weeks time, and be done with it.

Today I will share a recipe for Lasagna in a Wonton cup, which I spotted on Pinterest, and pinned it on my board of Party Foods.

I modified the original recipe, to better fit my taste, since I was making these for my grandchildren.

This recipe yields 24 cups.

Ingredients:

• 24 Wonton Wraps
• 1 lb. ground beef, or turkey
• 1 Tbs. of canola oil for frying meat
• 1 cup of Ricotta cheese (or whipped Cottage Cheese, if you prefer)
• 1/4 cup Parmesan cheese, ground
• 1 cup tomato sauce (I used Prego)
• 1 tsp. oregano, dried
• 1 tsp. basil, dried or freshly chopped
• 1/4 tsp. salt
• 1/8 tsp black pepper, ground
• 1/2 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 cup Mozzarella cheese
• Cooking spray

Directions:

1. Grease, or spray with cooking spray, the cups of 2 cupcake pans.
2. Place one wonton wrap in each cup, gently pressing it down to fit to the  bottom of each cup. Set aside.
3. Pour 1 Tbs. of oil into a medium frying pan, warm it up, and place the ground meat in it.
4. Saute the meat at least 5 minutes, mixing it frequently, to break it up and to cook it so it is no longer pink.
5. Scoop out any accumulated fat, and discard.
6. Add salt, pepper, garlic powder, onion powder, dried basil and oregano, and cook 1 minute longer.
7. Add the ricotta cheese, Parmesan cheese, and tomato sauce, and cook another minute.
8. Scoop 2 Tbs. of meat mixture into each wonton cup.
9. Sprinkle some Mozzarella cheese over the top of each cup.
10. Preheat oven to 350 degrees F.
11. Bake lasagna cups for 15 minutes, or until cheese melts and wraps are lightly golden.
12. Remove and serve warm, or cool off completely and store covered in the fridge for later use.  You can also wrap them well, and freeze for a future quick dinner or an appetizer.

Enjoy your meal.

TIP:  If you prefer, you can saute fresh onions and garlic, and use fresh herbs.

Ever since I tasted these yummy dumplings for the first time, I knew they would be part of my recipe collection, and an addition to my family menu.

They are so easy to make, and so delicious, that I had to share this experience with all of you.

If you also love Potstickers, please let us know what is your favorite filling.

I like mine with well flavored ground turkey, or pork, but you can also use chicken, beef, veggies, or even fruit.

These are great as a new meal, created out of leftover meat.  Thanksgiving is just around the corner, thus a great way to use some of that leftover turkey.

The won ton dough sheets are so much lighter than the Varenyky dumplings, and so easy to use, since they come pre-cut into serving pieces.

Won ton wraps usually are easily found in the fresh vegetable section at your favorite grocer.  I even found them at Walmart (also in the fresh vegetable section).  They are quite inexpensive as well; these were under$3 per package.

These are the ones I purchased.  The 12 oz. package am0unts to at least 48 paper thin wraps.

These are NOT Gluten Free!

This recipe yields about 40 dumplings.

Ingredients:

• 1/2 lb. ground turkey (beef, pork, or chicken)
• 1/4 cup green onions, chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tsp. mustard ( I like Grey Poupon, or Gulden’s)
• 2 tsp. Worcestershire sauce
• 2 tsp. soy sauce, low sodium
• 1 tsp. salt
• 1/2 tsp. black pepper, ground
• 1/4 tsp. oregano
• 1 Tbs. tomato sauce, or ketchup
• 1 tsp. sesame oil
• 1 cup coleslaw mix
• 1/2 tsp. corn starch
• 3 Tbs. water
• Canola oil for frying

Directions:

1. Heat 1 Tbs. canola oil in a frying pan (I used electric skillet).
2. Add ground meat, and cook 6 minutes, mixing frequently, until meat is all broken up and cooked through.
3. Add, chopped green onions, Soy sauce, Worcestershire sauce, and sesame oil.
4. Cook 3o seconds.
5. Stir in coleslaw mix, and cook 30 seconds longer, or until cabbage is wilted
6. Mix cornstarch with 3 Tbs. water, add to the filling.
7. Cook another minute.
8. Remove from heat and cool to room temperature.
9. Place at least 12 won ton wraps on a works surface.
10. Place a 1 Tablespoon of filling in the middle of each wrap.
11. Moisten the edges of the wrap with water, fold sides over and seal.  I make mine to little square packages (see picture above), but you can fold them over into rectangles or triangles, and seal.
12. Heat oil in a pan until not, but not smoking.
13. Place enough Potstickers in the pan to fill it, with the flat part down.
14. Cook for about 1 minute, to lightly brown the bottoms.
15. Add 1/2 cup of water, cover the pot with tight fitting lid, and steam for 3 minutes.
16. Uncover, lower heat and cook until most of the water evaporates.
17. Remove and serve, or keep it warm on a platter, until all Potstickers are cooked.

Dipping sauce Ingredients:

• 1/4 cup soy sauce, low sodium
• 1 tsp. sesame oil
• 1/2 tsp. sugar
• 1/2 tsp. rice vinegar

Mix all ingredients together, and use as a dipping sauce for freshly cooked Potstickers.  I poured some of this sauce over my serving of  Potstickers , instead of dipping them.

Enjoy your meal.