Sausages and Red Cabbage

November 1, 2010 by
I’ve been on a German kick lately.  My grandfather was German and while he passed away before I was born, I always feel more connected to that part of my family when I cook German food.  My husband, being an air force “brat”, was born in Germany and is part German as well.  So recently when I bumped into some old friends of my parents, I jumped at the chance to have them over for a German dinner (since she is from Germany I thought she’d be a good judge of how my “German” cooking is).
She shared a fabulous recipe I’ll be sharing this week as well.  This is one I made myself, and it got great reviews.  I have to give credit to the Butcher Boys (our local butcher shop), who sell the most AMAZING sausages.  German Garlic.  Heaven.  In a sausage casing.  And I don’t like sausages! Especially hot dogs. Yech!  But these?  They changed my mind.
This is a super quick dish, and would be nice served with some crusty bread, maybe some potatoes too. And don’t forget some German mustard too.  They real key is to simmer gently without breaking the sausage casing.  So don’t overcook if you can help it.
Check back all week for more German recipes!
SAUSAGES AND RED CABBAGE
Recipe by My Stained Apron 
1/2 head cabbage, shredded
1 white onion, sliced thin
drizzle oil
German sausages (We love the German Garlic Sausages from Butcher Boys)
1/4 cup vinegar
1/2 cup apple juice
salt and pepper, to taste
Sear the cabbage and onion in a large skillet over medium high heat.  Add sausages, vinegar, and apple juice.
Cover and turn down to a simmer.  Simmer gently until sausages are warmed through.
Season with salt and pepper, serve warm.
Print
Sausages and Red Cabbage

Ingredients

  • 1/2 head cabbage, shredded
  • 1 white onion, sliced thin
  • drizzle oil
  • German sausages (We love the German Garlic Sausages from Butcher Boys)
  • 1/4 cup vinegar
  • 1/2 cup apple juice
  • salt and pepper, to taste

Instructions

Sear the cabbage and onion in a large skillet over medium high heat. Add sausages, vinegar, and apple juice.

Cover and turn down to a simmer. Simmer gently until sausages are warmed through.

Season with salt and pepper, serve warm.

https://mystainedapron.com/sausages-and-red-cabbage/
Filed Under: German, Pork, Side Dishes

Roasted Cauliflower

October 27, 2010 by
I heart cauliflower.  And I know, you’re all probably tired of my roasting recipes, but this is absolutely one of my favorite things to eat.  Especially if I can get my hands on “Cheddar” Cauliflower, which is the orangey variety pictured.  But if all I have is the standard white variety I add the paprika and all is right with the world.  So no more goopy cheese sauce on your cauliflower please, try roasting it and you’ll go mad for it too.
ROASTED CAULIFLOWER
Recipe by My Stained Apron
Cauliflower
olive oil (I usually only use 1-2 tsp for a head of cauliflower)
salt and pepper, to taste
Cut cauliflower head into florets.  Wash and spread in a single layer on baking sheet.
Drizzle with olive oil and salt and pepper.
Roast at 450 degrees for 15-20 minutes, until done to liking.
PAPRIKA ROASTED CAULIFLOWER 
Follow above directions, but add about 1 tsp of smoked paprika with the salt and pepper.
Filed Under: Side Dishes Tagged With: ,

Cheesy Scalloped Potatoes

October 15, 2010 by
Everyone should have a variety of good side dishes in their recipe collection.  They come in very handy, and I like to make sure whenever I try a new recipe to make a side dish that I KNOW everyone loves.  That way, in case the test recipe doesn’t turn out wonderful, at least there will still be something on the table everyone is happy about.  This is one of those recipes.  Simple, delicious, all around trusty dish. 
CHEESY SCALLOPED POTATOES
Recipe by My Stained Apron
1/4 cup butter
1/4 cup flour
3 cups milk
1/4 tsp pepper
1/2 tsp salt
1 tsp paprika
4 cups shredded sharp cheddar cheese
8 russet potatoes, peeled and thinly sliced
1 large white onion, thinly sliced
chives or green onions, for serving, optional
Melt butter in a saucepan.  Add flour and stir for about 1 minute. 
Whisk in milk and let cook until slightly thickened, about 5-10 minutes. 
Add salt, pepper, paprika, and 2 1/2 cups of the cheese.
Spray a 9 by 13 inch dish with cooking spray and spread out a third of the potatoes and onions in the bottom.
Spoon over about a third of the sauce.
Repeat twice.  Sprinkle the remaining 1 1/2 cups cheese over the top.
Bake at 350 degrees for about 1 hour, or until potatoes are cooked through and cheese is crusty and browned.  Top with green onions or chives, if desired.
Filed Under: Side Dishes Tagged With:

(Not So) Dirty Rice, and a GIVEAWAY!

August 16, 2010 by
CSN Stores has given me a $25 Gift Certificate to give to a lucky reader! Seriousely, if you can’t find something to buy over there, you never will!  They have over 200 online stores where you can find everything from cookware to cribs to dining room sets and dog beds.
To enter, all you have to do is leave a comment by midnight Wednesday August 18th. Winner will be announced on Friday morning. Just be sure to leave me your email address so I have a way to get it to you. Good luck! Now, on to the recipe!
 
This picture doesn’t do this rice dish justice. We really love it. I had wanted to try making dirty rice, but it usually contains ingredients I don’t usually use, so I made my own recipe up omiting them.. hence “Not So Dirty Rice”. I took some of the ideas from a few recipes and played around with it for a bit to get it just how we like it now. And if you like it spicier, you could add some chopped peppers as well.
 
(NOT SO) DIRTY RICE
Recipe by My Stained Apron
 
2 cups long grain white rice, cooked in chicken stock instead of water
(I use a rice cooker-use your favorite method)
1 cup chicken stock
1 T oil
1 pound Italian Sausage, mild or hot, we prefer mild
3 cloves minced garlic
1 large onion, chopped
3 stalks celery, chopped
2 T dried parsley or 1/4 cup chopped fresh parsley
salt and pepper to taste
Dash Worcestershire sauce
 
In a large skillet, heat the oil and add the sausage.
Brown well, then add the garlic, onion, celery, and onion.  Cook until softened, about 5 minutes. 
Add chicken stock and Worcestershire, stir in and cook for a couple minutes.
Add the parsley and season with salt and pepper.
 
 
Filed Under: Giveaways / Reviews, Side Dishes Tagged With: ,

Roasted Garlic Rice

August 6, 2010 by
I keep a stash of roasted garlic in my freezer, for this dish alone.  I use it for other things too, but I MUST have it on hand to throw this dish together.  It’s one of the first dishes I made for my husband when we were newlywed’s that he adored.    It remains a big favorite of his (and everyone else who has every had it).  It goes really well with so many things, and is so quick and easy. I hope you love it too!
 
ROASTED GARLIC RICE
Recipe by My Stained Apron
 
4 cups cooked rice, cooked in chicken broth instead of water
1/4 cup roasted garlic, mashed
1/2 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped
salt and pepper to taste
 

Cook rice as desired (I usually use my rice cooker) just use chicken broth in place of water.

When cooked, mix everything together, serve warm.

Filed Under: Side Dishes Tagged With: , ,

Roasted Zucchini

July 28, 2010 by
 
Well, it’s that time, isn’t it? Those of us who plant zucchini have it taking over our gardens and scratching our heads, asking “Did I really plant that much?”
I love to get creative finding ways to use it, and of course roasting came to mind, my favorite cooking technique.  I really loved the results, it cooked the zucchini quickly, keeping some of the crunch and really increased the flavors in my opinion.  And next time, I’m thinking of adding a little lemon zest, one of my favorite ingredients.
 
ROASTED ZUCCHINI
Recipe by My Stained Apron
 
Zucchini
olive oil
garlic powder
salt
pepper
Italian seasoning
 
Cut zucchini in half lengthwise, then in 1/2″ slices.
Spread out on rimmed baking sheet.
Drizzle with olive oil, sprinkle with seasonings.
Toss to coat.
Roast at 425 degrees for about 12-15 minutes.
 
Filed Under: Side Dishes Tagged With: ,

Lemon Dill Fish, Baked Chips, and Tartar Sauce

June 1, 2010 by
This is a three for one recipe post! I figured they kinda go together. I don’t care for store-bought tartar sauce (at all) and the one my mom used to make was good, but still not quite what I wanted. So I experimented the other night and I came up with what I think is the perfect fish companion! The lemon zest really brightens the flavors and makes it all work.
We love baked fries, they’re so simple and so much better than fried versions, in my opinion.
And a great side dish for so many things.  Have fun trying them with different seasonings too.  You’d be surprised how adjusting the seasonings will change them.
And the fish is simple, easy, AND delicious.  (You know how I love those three words together!)
And using Tilapia makes it much more affordable than halibut or cod or such.
I hope you try all three of these and your family enjoys them as much as we do!

LEMON DILL FISH, BAKED CHIPS, AND TARTAR SAUCE

Lemon Dill Fish
1/2 cup flour
1/4 cup bread crumbs
1 tsp lemon zest
1 tsp dried dill weed
1/4 tsp salt
1 egg
4 tilapia fillets, about 1/2 inch thick
2 T oil
 
Stir together flour, bread crumbs, lemon zest, dill, and salt until well blended.
Beat egg in another dish.
Dip fish in egg, then flour mixture. Heat oil over medium heat. Cook fish, about 3 or 5 minutes per side.
 
Baked Chips
potatoes
oil
salt and pepper
 
Cut potatoes in half lengthwise, then each half into 4 wedges.
Drizzle with oil, salt, and pepper, toss to coat.
Bake at 400 degrees for 30-35 minutes. Turn halfway through.
 
Tartar Sauce
1 cup mayonnaise
1/4 cup finely chopped pickles
1 tsp pickle juice
1 T dried onion or 2-3 T chopped onion
1/2 tsp seasoned salt (more to taste)
1/2 tsp lemon zest
1 tsp lemon juice
 
Mix everything together well. Flavors get better if allowed to sit in the fridge for a bit.
 
 
Filed Under: Fish / Seafood, Sauces / Condiments, Side Dishes Tagged With: , ,

Oven Roasted Corn On The Cob

May 17, 2010 by
 
I LOVE the flavor in this corn recipe. It’s so different from boiled or grilled corn, but SO good.
And the fact that there is ONE ingredient? Yeah, I can live with that!
 
I saw corn on the cob at the grocery store last week and I couldn’t help buying some. I know it’s an early variety, so it won’t have as much flavor as the varieties that are ripe later in the season, but it’s still good.  I have a real weakness for fresh corn on the cob.  It always makes me think of my Dad and smile. My Dad was one amazing gardener and his vegetable garden looked like a masterpiece to me.  But for some reason he never had any luck growing corn, no matter what he did.  The ears would always be sweet, but very small.  And to pour salt in the wound, our next door neighbors had the healthiest corn you ever saw!
So when I planned my garden this year I picked up 4 or 5 varieties of corn to start my own little corn experimentation.  I’m sure my Dad is looking down on my little garden and happy to see me with my husband and daughters, teaching them the joys of getting a little dirt on your toes and hands.
Maybe he’ll even sprinkle a little magic on our corn. : )
 
 
Fresh corn, unhusked
 
Pull the husk down on the cobs without removing it, then remove the silk.
Wash corn and fold husks back up around the corn.
(I like to tie the tops with a little cooking twine to help the husk stay around the corn.)
Soak the corn in water for 10 minutes (so husks won’t burn).
The moisture will also help create steam.
Drain corn and put single layer on a cookie sheet and bake at 400 degrees for 45 minutes.
Serve with butter and salt and pepper, or mix your favorite herbs with butter.
 
Filed Under: Side Dishes Tagged With:

Roasted Asparagus

March 31, 2010 by
This is my favorite way to serve asparagus. Easy, delicous, and keeps the asparagus slightly crunchy with tons of flavor. Another perfect Easter vegetable dish too.
ROASTED ASPARAGUS
1 bunch Asparagus, the thinner the stalks the more tender and tastier
drizzle of olive oil
salt and pepper
seasoning of choice, I often use herbs de provence*
To prepare asparagus, you need to “snap” off the bottoms. If you bend the stalk, it will naturally break off at the tender point. One way you can do it quickly is snap off one from the bunch, then lay it next to the bunch and cut off at that point.
Lay asparagus on a large rimmed baking sheet.
Drizzle with olive oil and seasonings.
Roll asparagus to evenly coat.
Bake at 400 degrees for about 10 minutes.
Serve hot.
You can also sprinkle with shredded or grated parmesan cheese before baking,
Drizzle with a lemony vinagrette after baking,
Or wrap in prosciutto before baking.
Print
Roasted Asparagus

Ingredients

  • 1 bunch Asparagus, the thinner the stalks the more tender and tastier
  • drizzle of olive oil
  • salt and pepper
  • seasoning of choice, I often use herbs de provence*

Instructions

To prepare asparagus, you need to "snap" off the bottoms. If you bend the stalk, it will naturally break off at the tender point. One way you can do it quickly is snap off one from the bunch, then lay it next to the bunch and cut off at that point.

Lay asparagus on a large rimmed baking sheet.

Drizzle with olive oil and seasonings.

Roll asparagus to evenly coat.

Bake at 400 degrees for about 10 minutes.

Serve hot.

You can also sprinkle with shredded or grated parmesan cheese before baking,

Drizzle with a lemony vinagrette after baking,

Or wrap in prosciutto before baking.

https://mystainedapron.com/roasted-asparagus/

Filed Under: Holiday Recipes, Side Dishes

Roasted Red Potatoes

March 12, 2010 by
I’ve said it before, and I’ll say it again. Some of the most simple dishes are also the best. Nothing  time-consuming or difficult here. Roasting is one of my FAVORITE techniques. It requires practically no “talent” in the kitchen. I promise you can make these, whoever you are, and I promise you’ll love them, no matter how uneasy or comfortable you are in the kitchen.
ROASTED RED POTATOES
Red potatoes
olive oil
salt and pepper
herb of choice (or none at all)*
Preheat oven to 400 degrees.
Spray a large cookie sheet with nonstick spray (or a glass 9 by 13 inch pan).
Scrub potatoes, leave peel on.
Cut into wedges.
Spread out in a single layer on cookie sheet.
Drizzle with olive oil.
Sprinkle with salt, pepper, and seasoning.
Bake for about 20 to 25 minutes, or until golden and crispy.
*I use rosemary alot with these, but I sometimes use a no salt garlic seasoning mix, or herbs de provence, you can really do anything you want. Sometimes I even use just salt and pepper.
Print
Roasted Red Potatoes

Ingredients

  • Red potatoes
  • olive oil
  • salt and pepper
  • herb of choice (or none at all)*

Instructions

Preheat oven to 400 degrees.

Spray a large cookie sheet with nonstick spray (or a glass 9 by 13 inch pan).

Scrub potatoes, leave peel on.

Cut into wedges.

Spread out in a single layer on cookie sheet.

Drizzle with olive oil.

Sprinkle with salt, pepper, and seasoning.

Bake for about 20 to 25 minutes, or until golden and crispy.

I use rosemary alot with these, but I sometimes use a no salt garlic seasoning mix, or herbs de provence, you can really do anything you want. Sometimes I even use just salt and pepper.

https://mystainedapron.com/roasted-red-potatoes/



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Filed Under: Holiday Recipes, Side Dishes