Thursday, May 22, 2008

Sauerkraut Salad

Is sauerkraut a dieter's friend? You bet. It's just cabbage with layers of flavor and virtually no calories. Enjoy it here in an old-fashioned salad updated -- yes, that's "new" fashioned -- to be lighter and brighter and more healthful and, naturally, more delicious too.

New-Fashioned Sauerkraut Salad

Modern cooks, read on! We love our convenience products, the ones that deliver supper to the table almost by themselves.

But for the label-readers among us, dismay sets in. Too often, the cost of convenience is long lists of scientific-sounding ingredients and unhealthful ingredients to avoid like trans fats and high-fructose corn syrup.

Meet sauerkraut, our new friend, simple cabbage that’s fermented. Rinsed, think of sauerkraut as naked coleslaw. Chopped, think of it as salad awaiting the fixings.

Church-style cookbooks list quick salads favored at family meals and potlucks. Their traditional sauerkraut salad recipes call for cups of oil and sugar. My contemporary sauerkraut salad is fresh and light with great crunch and adds beans for protein and fiber. I’m willing to bet you won’t miss the fat, the sugar and especially the unnecessary calories!

This recipe is perfect for outdoor summer meals and family gatherings, quick and inexpensive to prepare, easy to transport, no fuss to serve, a great foil for grilled burgers and ribs and all the traditional summer foods.

ALANNA's TIPS Worried about a sauerkraut-y taste? Don’t. Once rinsed and chopped, the sauerkraut almost fades into the background. Hominy is a popcorn-shaped whole-grain corn, dense, chewy and nutty. Look for it in the Mexican section of grocery stores or substitute corn or another canned bean. Rice vinegar is less harsh than white vinegar but really, any good clear vinegar will do. The brand I use is 4.3% acidic.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. Follow Kitchen Parade on Facebook!

NEW-FASHIONED
SAUERKRAUT SALAD

Still convenient, now contemporary
Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 12 cups
  • 16 or 32 ounces sauerkraut, preferably from a bag or jar (not canned)
  • 15 ounces canned hominy, rinsed and drained (see TIPS)
  • 15 ounces canned black beans, rinsed and drained
  • 1/3 cup rice vinegar (see TIPS)
  • 1/4 cup water
  • 4 tablespoons sugar (Splenda works fine)
  • 1 tablespoon olive oil
  • 1 teaspoon mustard seed (optional)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper to taste
  • 1/2 a red onion, diced small
  • 1/2 an English cucumber, diced small
  • 2 ribs celery, diced small
  • 2 carrots, diced small
  • 1 green pepper, diced small
  • 1/2 cup chopped parsley (or cilantro or dill or another herb)
  • Optional: chopped tomato

Rinse, squeeze, drain and chop sauerkraut. Rinse and drain hominy and beans.

Meanwhile, in a large bowl, whisk vinegar, water, sugar, olive oil, mustard seed, salt and pepper.

Add remaining ingredients, stirring into liquid as added. Stir in sauerkraut and beans. Serve immediately or refrigerate and serve later. Keeps in fridge for several days.

NUTRITION ESTIMATE Per Cup: 113 Calories; 2g Tot Fat; 0g Sat Fat; 4g protein; 22g Carb; 6g Fiber; 628mg Sodium; 0mg Cholesterol; Weight Watchers 2 points This recipe has been 'Alanna-sized' with reductions in fat and sugar and additions of low-calorie and fiber-rich vegetables and additions of protein- and fiber-rich beans.

More Great Summer Salad Recipes

(hover for a description, click a photo for a recipe)
Wild Rice Salad Bloody Mary Salad Confetti Potato Salad
Holy Slaw! Quinoa & Black Bean Salad Power Food Broccoli Salad
~ more salad recipes ~

This Week at A Veggie Venture

~ The recipe for a Pimm's Original, but really, the story and photos of a mother-daughter weekend, the OCHERs and the YaYas, nearly 60 years in the making ~

If you like Kitchen Parade's recipes, do visit A Veggie Venture, my food blog packed with vegetable recipes for every course.


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Thursday, May 8, 2008

Strawberry Rhubarb Cobbler: A Spring Classic

Strawberries and rhubarb are a classic spring pair, usually in pie, here in a rustic cobbler with a sweet and slightly crunchy topping that thanks to cornmeal, has slight heft, and to lemon zest, a pleasing brightness. Grown men have been known to, well, groan, over this addictive, easy dessert.

First published in 2008, such a favorite, republished 2013

Strawberry Rhubarb Cobbler


COMPLIMENTS!
"May I just say, gorgeous?!!" ~ Karen
"Who knew rhubarb could be so delish?!" Lelo in NoPo
"...delicious beyond words." Cher


‘Best baseball in the country’. Such is the appraisal of hometown baseball here in St Louis. Even amid the fustle about steroids and stats, salaries and our new stadium, St. Louis fans remain Redbird-loyal, game-smart and fair-minded toward opponents.

In summer, Moms tow kids downtown for weekday day games. Grown women, mothers themselves now, remember precious hours with their fathers at the old Busch Stadium, learning how to keep score and the strategy behind bunts and beanballs.

What bodes for baseball when competition looms? During a dog-walk in Glendale last spring, a single block was a minor league Street of Fame. Two boys in just-washed Little League garb tossed a ball between them. Girls in plaid school skirts lifted bare knees to keep soccer balls aloft. Preschoolers in girly-pink and girly-purple swim suits dashed through a sprinkler. Face-masked boys lobbed lacrosse balls. Three sweaty teens leapt high to whack a tether ball.

What bodes for baseball? A new generation of savvy, stalwart and athletic fans, says intuition.

Go Cards!

ALANNA's TIPS Cut the rhubarb small so it’ll cook all the way through while the topping bakes. This is a great any-fruit-goes cobbler. I’ve mixed frozen mango with rhubarb, peaches and blueberries, apples and cherries, once a mélange of leftover fruit salad. If you're generous with the fruit, be equivalently generous with the flour that thickens the fruit mixture.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

STRAWBERRY RHUBARB COBBLER

A simple dessert that sings of spring
Hands-on time: 25 minutes
Oven time: 25 minutes
Serves 8
    FRUIT
  • 1/2 cup (150g) sugar
  • 3 tablespoons (30g) flour
  • 1 teaspoon cinnamon
  • 2-1/2 cups rhubarb (230g), diced very small (see ALANNA’s TIPS)
  • 2-1/2 cups ripe strawberries (250g), hulled, cut in pieces if large
    TOPPING
  • 1 cup flour, fluffed to aerate before measuring or 125g
  • 1/3 cup (75g) sugar
  • 1/4 cup (45g) yellow cornmeal (not stone-ground)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon table salt
  • Zest of a lemon, optional but decidedly delicious
  • 3 tablespoons cold butter, diced
  • 1/2 cup buttermilk

Preheat oven to 400F.

FRUIT In a large bowl, toss sugar, flour, cinnamon and rhubarb. Gently stir in strawberries and transfer to a glass deep-dish pie pan.

TOPPING In the same bowl, combine flour, sugar, cornmeal, baking powder, baking soda, salt and lemon zest. With your fingers, rub in butter until a coarse meal forms. (If making ahead, stop here and refrigerate.) With a fork, mix in buttermilk just to moisten. Spoon topping over fruit.

BAKE Bake for 25 minutes or until topping is golden and fruit is bubbly.

Serve immediately with a splash of cream or a scoop of ice cream or a dollop of whipped cream.

NUTRITION ESTIMATE Per Serving: 185 Calories; 5g Tot Fat; 3g Sat Fat; 35g Carb; 2g Fiber; 422mg Sodium; 12mg Cholesterol; 25g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 3.5, PointsPlus 5

A messy serving of Strawberry Rhubarb Cobbler, topped with ice cream. We don't call them 'crumbles' for nothing!

Easy Strawberry Recipes

(hover for a description, click a photo for a recipe)
Strawberry Ice Cream Chocolate Cream Puffs Stuffed with Strawberries & Cream Mojito Strawberries


More Rhubarb Recipes

(hover for a description, click a photo for a recipe)
Roasted Rhubarb Rhubarb Country Cobbler Make Rhubarb Jelly & Jam in Just One Hour
~ more rhubarb recipes ~
from Kitchen Parade

~ Custard with Rhubarb Sauce ~
~ Perfect Rhubarb Pie ~
~ Rhubarb Bakewell Tart ~
~ more rhubarb recipes ~
from A Veggie Venture, my food blog

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(helping home cooks save money on groceries)