The aftermath of Sandy

Sometimes the more prepared you are, the less your preparations are needed.  We were fortunate that Hurricane Sandy largely spared our area.  It rained so much that it felt like we should be building an ark and the wind was scary at times, especially with some old, tall trees very near to our house.  We suffered no damage and although our lights flickered several times, we held on to our power.  Watching the news footage of New Jersey and New York makes us realize just how lucky we were.  (My husband did not get to use his beautiful new generator.)

After a second day of working from home and no school for our daughter, it was nice to have dinner done.  We enjoyed sauerkraut with grilled Aidell’s sausages.  It was a dinner that we could have fixed without power but it was pleasant to have lights on and not be forced to dine by candlelight.

Sauerkraut

  • 2 lbs sauerkraut, drained
  • 3 country spareribs
  • 1 TB olive oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • Sausages of your choice (tonight we had Portobello mushroom and Roasted garlic and gruyere)

In a heavy saucepan, cook spareribs in oil until browned on all sides.  Add onion and garlic and brown.  Add sauerkraut and liquid.  Add water as needed to cover.  Simmer on stove for 1 – 2 hours, adding additional liquid (water, wine or stock) if needed.

Grill sausages or heat in a nonstick pan sprayed with Pam and serve on top of sauerkraut.  My husband likes mustard on his.

And I saved enough sauerkraut for him to have a turkey Reuben for lunch tomorrow!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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