Homemade Cabbage Sauerkraut Recipe

 Start with a nice home grown organic cabbage...remove outer leaves and rinse off any dirt.  Try not to get too much water into the inside of your cabbage.

Boiling water used to disinfect your crock.

Just like with canning, etc, always disinfect your pots/jars/crocks.

Use Kosher Salt...not your regular salt, your cabbage will get soggy!

We borrowed a nice cabbage slicer from a neighbor and Mom got to show off her muscles!  Do not cut off any digits ~ you'll need those!

The slicer 

Shredded cabbage

Adding Kosher salt

 The idea is to layer shredded cabbage and salt...pound away as you do this.

Pounding the cabbage

Notice the liquid coming up ~ that's from the cabbage

 What worked well for us was my Mom shredding the cabbage while I pounded it.  Jiggly arms and all...great fun!

Place a plate over the cabbage

Plastic wrap/bag over the top

Add something heavy to weigh down the plate.

The cabbage will rinse and fall and sometimes it may spill over!  This is ok.  Don't put your crock in a warm spot...furthest from the heat source is good.  Remove the weight for awhile if it is spilling over.

Mom says my Grandma's sauerkraut was always better because she had a wood stove for heat.  Now we do too, and Mom says this sauerkraut tastes like Grandmas!

Sauerkraut Day 15

We ate some the other day on Day 15.  It was wonderful.  We will can it up in the next few days when our schedule allows.  SO YUMMY!

Update ~ we did leave this for 3 weeks and then put it into clean glass jars and froze it.  We ran out of time, or we could have also canned it.  Now we just open a jar, thaw it and use it on pork, etc.

Shared on Frugally Sustainable 

Peanut Pepper Stir Fry

Sometimes a little kitchen experiment pays off well!  I was looking through the cupboard and fridge, doing the ole' "what to make for supper" routine.  I didn't want to use meat.  So, well maybe some beans.  I didn't have any cooked and frozen, so ended up with a can of "mixed beans".  

We had lots of peppers from Ashcroft, so it would be nice to use those...and the purple onions too.  HUMM ... Maybe I could mix them all together in a sort of stirfry.

I started making my brown rice (as it takes awhile to cook).

Then the girls chopped up peppers.  I simply sauteed the purple onion, peppers and added the rinsed beans.  

Now, I remember in Indian cooking they put peanuts/peanut butter in some of their dishes.

SO, I stirred up some water, beef soup base, cornstarch and a few tablespoons of crunchy peanut butter.

IT WAS DELICIOUS!

The girls asked me to please make this again.  They practically licked their plates.

Pumpkin Scones

Pumpkin Scones with Spiced Glaze

Pumpkin Scones with Spiced Glaze
Yield: 12 scones

For the Scones:
2 cups all-purpose flour
7 Tablespoons granulated sugar
1 Tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
6 Tablespoons cold butter
½ cup canned pumpkin
3 Tablespoons half-and-half
1 large egg

For the Powdered Sugar Glaze:
1 cup plus 1 Tablespoon powdered sugar
2 Tablespoons milk

For the Spiced Glaze:
1 cup plus 3 Tablespoons powdered sugar
2 Tablespoons milk
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves

1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.

2. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger in a large bowl. Use a fork to cut the butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle about 3 times as long as wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.

4. To make the powdered sugar glaze, mix the powdered sugar and milk together until smooth. When scones are cool, use a brush to spread plain glaze over the top of each scone.

5. To make the spiced glaze, while the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour). Jo ~ I just put a little cinnamon in the glaze and left it.  Still very yummy.  Girls want me to make these at Christmas!

I took this recipe from here.

This recipe comes from my sis in law's blog and she has much better photos of them.  I will ask her permission to link and you can drool over the scones on her blog :)

She agreed so here is Angie's Blog  Hope this works :)

These are wonderful!  I make them with a little less sugar and around these here parts, they are now "Auntie Angie's Scones"