Catching up

This has been the first week back to school after Christmas vacation.  Throw in a snow day on day two and you’ll understand why things have been a bit hectic and you haven’t heard from me.  Hopefully you realized that since I knew this would not be an easy week, all meals were repeats of old favorites so recipes were already on blog.  If you didn’t but were interested, here are the recipes from the week:

Sauerkraut

  • 2 lbs sauerkraut, drained
  • 3 country spareribs
  • 1 TB canola oil
  • 1 onion, minced
  • 1 clove garlic, minced
  • 1/2 cup chicken stock
  • 1/4 cup white wine
  • Sausages of your choice (I use Aidells Portobello, Chicken and apple or Cajun)

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.

Scallop and Arugula Pizza

  • 2/3 lb sea scallops, rinsed and dried and sliced into thin slices
  • 3 TB pesto
  • 1 pizza crust (I used whole wheat)
  • 1 1/2 TB tomato paste and tomato sauce (tomato sauce alone makes this a little watery and the paste is a little strong – a combination of two is perfect but either alone will do.)
  • 1 cup arugula, rinsed and dried
  • 1  TB Pinenuts
  • Fresh grated Parmesan cheese

Preheat ovento 450.  Combine scallop slices and pesto in bowl.  Spread tomato paste on pizza crust and top with arugula.  Arrange pesto scallop slices on arugula and spread any extra pesto on top.  Sprinkle pine nuts on top and bake for 8 – 10 minutes or until scallops are cooked through.  Sprinkle with Parmesan cheese and serve.

Turkey Reubens

One of the benefits of cooking sauerkraut for Thanksgiving is that you then have both key ingredients for turkey reubens.  These are simple to make but substantial enough to serve as dinner.  I usually do them open faced.

  • 1 piece of rye bread per person
  • 1 piece of swiss cheese per person
  • Russian dressing
  • sauerkraut
  • turkey

Toast bread.  Spread with Russian dressing, turkey, sauerkraut and swiss cheese and broil in toaster oven until cheese is melted and bubbly.

Tonight was soup from the freezer.  It is bitter cold here and all of these have been hot and comforting without being too unhealthy.  I’ll get my energy back and try some new stuff next week!

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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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