Long time no post. We’re all living in that nether-space of Blursday, the Eleventy-Shifth of Marprilay, and it’s been hard to keep up with things. Mea Culpa.
I decided to become the ultimate Quarantine Stereotype, and try my hand at bread-baking — but because it’s me, I went for one of the things that I miss most about living in NY: Real, honest-to-god BAGELS.
Took a few days off, but here I am with another quick recipe for all your shelter-in-place needs. This one is a crock pot dish — just set it and go — and again, will yield easily-reheated leftovers!
Crock Pot Kielbasa.
• 2 (14 ounce) cans sauerkraut, drained • 5 or 6 potatoes, peeled and cut into large chunks • 4 tart apples, sliced • 3/4 cup apple juice or cider • 1 pound Polish sausage, cut into chunks • 1 teaspoon caraway seeds • 1/4 teaspoon pepper • 1/2 cup of brown sugar • 3/4 teaspoon salt.
Preparation: Layer sauerkraut, apples and potatoes in crock pot, with spices and then add liquid. Cook 3 hours on high (4-5 hours on low) until potatoes are tender. Tasty tasty.
Here’s another recipe that takes a little while to make, but should leave you in yummy leftovers for a few days: Posole.
Ingredients: 5 California Chili Pods 15 oz can of tomato sauce 2 oz+ menudo mix* 2-3 pigs feet (halved) 2 Tbs tomato paste 3 Tbs chili powder 56 oz of white hominy 2-3 lbs Pork shoulder/butt 1 bunch of cilantro 1 onion 1+ limes
*(Menudo mix is a mexican spice mixture — often sold in 2 oz bags. If you don’t have any in your local grocery, you can make an approximation: 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon dried onion flakes, ½ teaspoon basil, ½ teaspoon rosemary, ½ teaspoon ground cumin, ½ teaspoon dry powdered mustard, ½ teaspoon oregano, ½ teaspoon sugar, ¼ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cumin seed.)