Brats Beer and Kraut

The three just sound good together, Beer, Brats, and Kraut!  It's like they were meant to be combined.   This is an easy one pot meal with lots of flavor.  One can easily adjust the amount of mustard to one's taste.  

Recipe:

2 tablespoons of butter

6 bratwursts, sliced 

1 package of sauerkraut

2-3 tablespoons of spicy yellow mustard

1 bottle of beer (an ale, or IPA work well here)

Hoagie Rolls, toasted

Swiss Cheese (optional)

In a pot over medium high heat melt butter.  Place sliced bratwurst into pot, cook a few minutes in the butter.  Next add the sauerkraut and bottle of beer.  Stir until combined.  Add in the mustard and allow to simmer about 15-20 minutes.   Served on toasted hoagie rolls with melted swiss. 

Iced Coffee

As the dog days of summer are coming upon us I no longer want a piping hot cup of coffee in the morning.  Instead it is definitely time to enjoy a nice iced coffee!  I came upon this method in a Food Network Magazine and on pinterest, so i took this as fate that I had to try it.  This method had great results but I warn you it is time consuming.

Needed:

1lb of ground coffee

1 gallon of water

coffee filters or cheesecloth

Pour the entire 1lb bag of coffee into a big bowl.  Next pour the gallon of water into the bowl.  Make sure all the coffee is saturated.  Cover and leave for at least 12 hours or overnight.  Next set up a fine mesh strainer with coffee filters inside (or layered cheesecloth)  ladle the coffee/water mixture into strainer and allow to strain into a pitcher.  This is a slow process and you may need to replace the coffee filters a few times before reaching the end.  I set up my pitcher in the sink and walked away a few times as it filtered through.

The result a nice strong iced coffee.   The concentrate can stay in the fridge up to a month.  

Options to dilute and add in:

chocolate milk

milk

various flavored syrups

sweetened cream mixture (1 can evaporated milk and a can of sweetened condensed milk milk)

As you can see it was a slow process to filter the coffee.

Quinoa Turkey Stuffed Peppers

I love these stuffed peppers.  I made them using two nice size bell peppers, and it was plenty to feed my husband and I for dinner and lunch the next day!  They are quite filling and satisfying. The recipe makes enough to fill 4 peppers.  Although I did make the full recipe I only used enough to fill two peppers.  The rest of the filling I saved and use to fill some tacos/burritos during the week for lunches.  These also were very tasty with a fruit smoothie on the side.

For the Filling:

2 tablespoons olive oil

1 medium onion, minced

3 cloves of garlic, minced

1 lb. ground turkey

1 can diced tomatoes

1 cup frozen corn

1 can drained and rinsed black beans

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon chili powder

1/4 teaspoon red pepper flake (or more for more spice!)

1/2 teaspoon ground cumin

For the Quinoa

1 cup quinoa, uncooked

2 cups low sodium vegetable broth (or chicken)

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon salt, more to taste

4-5 bell pepper

1 1/2 cup grated cheese blend, cheddar, mexican, pepper jack, or any other you prefer

Salsa and guacamole for serving

1. Start by cooking the quinoa.  In a saucepan, add quinoa, broth, and spices. Let it boil and then reduce heat to low and simmer covered for about 15 minutes.

2. While quinoa cooks, work on filling.  heat olive oil in a large pot or saute pan.  Saute minced onion until softened. Add in the garlic and cook another minute.  Next add in the ground turkey.  Add in spices.  Cook about 8 minutes until cooked through.  Add the tomatoes, beans, and corn. Simmer 5 minutes.

3. Wash peppers, cut in half removing ribs and seeds.  Spray baking sheet and cook pepper cut side up for 15 minutes until barely tender,  in preheated oven at 350 degrees.

4. When ready combine meat and quinoa.  Stuff peppers fully. Top with grated cheese. Bake 15 minutes or until cheese is bubbling.  Serve with salsa nd guacamole, enjoy!

Black Bean Spinach Enchiladas

This was perfect for a Meatless Monday!  Not sure if I just made them too big or what but they were very filling.  I never knew how easy enchilada sauce could be, I will never buy the jar stuff again.  

** I did halve the recipe for just my husband and I.  I also used burrito sized tortillas.  Maybe that's why they were so filling!

Ingredients

	Ingredients
	{For the sauce}
3	cups organic low sodium vegetable broth
¼	cup tomato paste
¼	cup all purpose flour
2	Tbsp. olive oil
2	tsp. cumin
¼	tsp. garlic powder
¼	tsp. onion powder
¼	tsp. chili powder
	Salt/pepper
	{For the enchiladas}
	15 oz. can black beans, rinsed and drained
1½	cups corn (I used frozen, thawed)
6	oz. fresh baby spinach

6	green onions, thinly sliced
⅓	cup cilantro, chopped
2	tsp. cumin
3	cups shredded 3 cheese blend (or pepper jack, etc.)
8	whole wheat or flour tortillas 1 small can of diced green chilies

Directions

Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside.

Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted.

In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 tsp. cumin, diced green chilies, and cilantro.

Preheat oven to 375.

a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.

Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.

Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top.  Bake in oven about 15 - 20 minutes until cheese is melted and sauce is bubbling.