There’s no reason bratwurst should only be consumed grilled and on a sturdy bun with sauerkraut, spicy mustard, and onions that have, of course, been cooked in beer. In Germany, you just get a tiny piece of rye bread with which to hold your wurst, none of this big old fat sandwich business…and I digress. But sure, there are tons of other ways to use bratwurst and other link sausages, too. If you’re camping, for instance, and happen to have cooked bratwurst, you think nothing of slicing it into a pan of creamy scrambled eggs because you’re not throwing that out, ok, and there’s not enough for lunch. At home, you might mix a few leftover bites into a kitchen sink pasta salad for a fast dinner or throw together a big slow cooker full of brats and sauerkraut when friends are coming to play cards or even make a sheet pan dinner with brats and veggies. I’m partial to cooked bratwurst cut into chunks, stuck with toothpicks, and served up with a couple of different sauces (including spicy mustard!) for a meaty app. If it’s soup night (usually Thursday at our house), I could (and did) sauté a bunch of sliced bratwurst coins, add veggies, broth and lentils, et voilà, time to get out the bowls, pour the wine, and enjoy Bratwurst-Lentil Soup!Continue reading
You know how you just love those meals where you toss everything into one pan and slide it into the oven? Here’s another to add to your list of easy favorites that also makes the house smell like someone special is coming to dinner. They are and it’s you! My very fall-ish one-pan chicken braise is simple to grasp, fun to make, and will fill you up happily this very week. (Sorry I’m a little late to the Oktoberfest party… but it couldn’t be helped.) Chicken and apples, much like pork and apples, are a lip-smacking and quintessential autumn pairing. If you like this dish, it can go into your regular dinner rotation and — hey — you’ve got something different to eat! Leftovers are luscious for small households and the recipe can be decreased or increased. Look through the photos, read the instructions, and put the inexpensive and healthy ingredients on your shopping list, though you might have some of them already. Check under TIPS to see about how to change it up to suit your tastes. Here you go…Jump to Recipe Continue reading
Just a short drive from our house in Colorado Springs is our favorite Italian market and deli Mollica’s, which is perhaps best known as a popular, packed lunch spot on Garden of the Gods Road just west of I-25. Mollica’s is the happy kind of place that still serves old school “red sauce” meals like spaghetti and meatballs or a very good lasagna (all made with fresh pasta) as well as yummy pizza and calzone — though I couldn’t call it a “pizza place.” A large part of the lunch menu has always been devoted to stellar sandwiches (think grinders from house made sausage, scratch meatballs, heroes, and hot Italian beef) and a full line of filling salads that of course are served with fresh bread and butter. While I’m ready to eat anything Mollica’s makes –check out their dinner specials, too — I nearly always choose a salad because I can also get a cup of their minestrone–a simple and herby vegetable soup that just hits the sweet spot in my tummy. Occasionally I wonder why I don’t make some minestrone at home, but for some reason, I rarely do. That just changed.Continue reading
Over the past five years, “bowls” have become a happily standard feature on American restaurant menus. Most feature some sort of grain (rice, quinoa, grits, barley), a well-seasoned protein, mixes of fresh and cooked vegetables, perky and tasty garnishes, and, of course, a stand out, distinctive sauce. While nearly anything goes into a bowl these days — including traditional Mediterranean or Mexican ingredients — I often find myself leaning toward the Asian-inspired varieties and am happiest if the cooks are fairly heavy-handed with the soy sauce, please.Continue reading
Salmon has become sort of the steak of fish over the past ten years in the U.S. I have no data with which to prove that statement, but offer it up only from my own cooking, teaching, and eating experience. And how that happened is only your good guess, but I’d say it didn’t happen by itself.Continue reading
I spent a good deal of my life working for cash and life fulfillment as 1. a librarian and 2. a church music director. (I taught piano, too, on the side.) Both jobs, and I sometimes held them at the same time to make ends meet, helped fuel my love of cooking because libraries have cookbooks and church choirs love to eat.