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Category Archives: Pork

Sauerkraut and Ribs – Crockpot Recipe

I have 3 different sizes of slow cookers, so one would think that I would use them often, but it’s just the opposite.  I hardly ever use them, so when Maureen Locos Hewett shared this recipe for ribs with kraut prepared in a slow cooker, I decided to test it.  It came out great!  The meat was so tender…falling off the bones…and the kraut was very flavorful.  The only thing I changed was that I used less broth, and more veggies…I added shredded carrots and chopped celery, plus some caraway seeds.   I love caraway seeds in sauerkraut.

Stuffed Peppers with Rice and Ham

This recipe resulted from complying with the coronavirus lockdown, having limited ingredients on hand, and being creative with using up my leftover Easter Ham.

It’s a very simple recipe, but the outcome is refreshing and delicious.  Having ham sandwiches, ham and eggs, Chef’s salad with eggs and ham, cubed ham with gravy over mashed potatoes, finally called for a new recipe.

Not to mention that I am being very careful not to waste any of the food I purchase these days, since I shop once every 3 weeks at a car-side pickup, just to stay away from crowded places and to help the grocery store employees and others to stay safe and healthy.

Cabbage and Sausage Soup – Recipe

Winter is not over yet, so don’t be fooled by the warm sun during the day.  The nights are still quite cold, so perfect time for a bowl of hot homemade soup for dinner.

This Cabbage and Sausage Soup recipe is from Nick Stellino’s site, but for your convenience I am posting it here as well.

My sister-in-law tired this recipe first, and her family unanimously approved it, so she suggested for me to try it.

It takes less 30 minutes to prepare.

Sauerkraut Soup with Cannellini – Ukrainian Kapusniak Recipe

Europeans love their soup, as anyone who traveled to Eastern Europe would agree that soup in part of every lunch and dinner menu.

Soups are quite simple to prepare, and very nutritious as well.  You can make your own stock, as the base for every soup, or use the ready-made available at your grocer.  There is such a variety of broth now…chicken, beef, vegetable, low-fat, low sodium….so it makes it that much easier to get your soup cooking together.