My Tuesday Twister posts are my weekly round-up of what’s going on in my kitchen and our lives, as it pertains to real food. So here we go – I’ll catch you up on what’s twisting in my kitchen this week!
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- Sourdough Tortillas – I was in the mood to experiment, I guess. I needed to make tortillas and I figured, why not try sourdough? And they worked. And they were awesome. These are whole wheat, from hard red wheat.
- Mikah’s 9th Birthday Dinner – For his birthday dinner, Mikah requested tacos (thus the tortillas I needed to make), chocolate sourdough cake, and popcorn. But instead of the popcorn, we got ice cream. It was all really delicious!
- Sauerkraut – This is perhaps the wonder of the century. My kids love sauerkraut. Especially Naomi, who is our pickiest. She gets down right excited about it. I don’t really know what to serve with it, though. Any ideas? We are just eating it plain.
- Gift of Wild Salmon from Alaska – One of Jeff’s co-workers went fishing in Alaska and gave us some of the wild salmon he caught. He was very generous with how much he gave us. This is ironic because the day before he gave the salmon to us, I placed my first order with Vital Choice, to try out some of their offerings. So, now we have plenty of fish in the freezer.
I also bought canned salmon, because we eat that frequently for easy weekend meals. - Kefir and Fruit Changes – I usually serve our breakfast kefir with cut up fruit. But there’s not much local, seasonal fruit available. So I’ve been digging in the freezer for the fruit purees I made over the summer/late summer. This picture shows a deep purple plum puree stirred into kefir. It was so pretty that I took a picture.
So, that’s it for me – what’s twisting in your kitchen? To participate in the Tuesday Twister Blog Carnival, visit this post. See you there!
About Wardeh
Take the guesswork out of what to fix, what to buy and what to prepare. This week:
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Sourdough tortillas are on my list to try too. I know this will sound strange but we love sauerkraut on pizza. I make up the pizza with whatever toppings and and then when I serve it the sauerkraut gets added to the top. The tangy crunch goes well with the pizza. Happy belated birthday to Mikah!
.-= Millie´s last blog post… Menu Week of October 19 and Budget Recap =-.
My almost 2 year old son LOVES saurkraut. It is pretty amazing! I serve it to him plain too. I hope someone has ideas for serving options. The pizza idea sounds good.
I have ordered from Vital Choice a few times, and every product I’ve tried is out of this world good!!! I highly recommend them. My favorite so far is the canned albacore tuna. It is so good you can eat it straight from the can. I was shocked the first time I opened a can. It is a solid piece of fish… none of the nasty, watery, shredded stuff like the national brands.
As usual, everything from your kitchen looks great!
Wardeh! We both made tortillas this week! I might never have thought to try making sourdough tortillas, but now that’s on my list—especially since I’m not quite at the place I want to be with my tortillas. Everything else looks awesome, as usual. Love the color of the plum puree stirred in kefir!
Love,
Sonya
.-= Sonya Hemmings´s last blog post… Tortilla Trial and Error =-.
Wardeh,
Your food as always looks and sounds delicious. I tried to order some kefir granules, but they were out of stock. Will try again soon.
My family so far has not been that big on sauerkraut, but will keep trying. I am glad your family is enjoying it.
I have a question that has nothing to do with this post, I just want you opinion.
What do you think about juicers?
Thanks for everything,
Tiffany
The saurekraut I would probably treat like a cole slaw substitute, and put it right on the tacos or rice bowls and serve with shredded beef roast. Would that taste alright? I am not ready to make saurekraut, not ready for anothyer job, and I am a little put off by the prices of the fermenting jars. Hey, that leads me to a question. I brought home fruit flies in some produce a week or so ago, and they actually found a way into my kombuccha! So now I am a little nervous to have sourdough and saurekraut around. How do you deal with this?
Wardeh,
As a half-Polish gal, I’d have to say go traditional with Polish sausage in/with the kraut! Cabbage rolls (meat and rice inside cabbage leaves) are Polish, too, but I don’t know how to spell the Polish name. And, I know there are some soups with kraut in them – perhaps blood soup would tickle your fancy? (That actually has dumplings, not kraut, but it’s interesting!)
I hope you’ll be posting your tortilla recipe!!
Katie
.-= Katie @ Kitchen Stewardship´s last blog post… Finer Things of Halloween: Sweet-less Trick-or Treats =-.
I add well drained kraut to potato soup. It gives it a twang that I really like. Also simmered with chunks of tart apples, little honey, raisins if you want and a little apple juice or water. I do mine in the crockpot. I also make a Sauerkraut Salad that I keep in the fridge to snack on. I chop peppers, green onion, carrots and mix with sauerkraut. I use a sweet/sour hot vinegar dressing. The longer it is in the fridge the better it tastes.
I can’t believe no one suggested serving the sauer kraut with pork roast. Beef would be okay too if you don’t eat pork. I brown my roast then put it in a deep kettle or dutch oven and add the kraut, small potatoes, onion and into the oven for about 2-1/2 hours. The kraut is also really good when you brown pork chops and chicken breasts in an electric fry pan. Once browned, put a large slice of russet potatoe on each piece of meat, a smaller onion slice and a large spoonful of kraut. Simmer till meat is done. I started using the chicken with the pork chops while raising my family of 6. Some liked chops, the others preferred chicken, and they cook together very well. The chicken would normally be done before the chops but the moisture from the veg and kraut keep it from tasing overdone when the chops are ready. Hope you’ll try one or both of these sometime. I apologise if this is a vegetarian site, I just saw the request for sauer kraut uses and wrote in.
You can make rueben sandwiches with sauerkraut – corned beef, sauerkraut, mayo on rye bread. There are sauerkraut buns that are a traditional Ukrainian treat. They are small buns with sauerkraut right in the middle – very yummy, especially served warm! We also like sauerkraut perogies which is a Christmas tradition here. Beef accompanies sauerkraut very well as do most types of sausage. You might like sauerkraut borscht, a Mennonite dish. It’s very simple with a pork stock, potatoes, onion, and sauerkraut.
.-= Marg´s last blog post… Winter preparations =-.