We thoroughly enjoy trying different cuisines. I have yet to find one that I don’t like! It keeps food interesting, creates new ideas for flavor combinations, and expands the palates of my three sons. Last week, we spent time studying the country of Poland and whenever we focus on a country, we try to make at least one dish native to that area. This time we made two and both were delicious!
POTATOES BAKED with EGGS & CREAM (adapted slightly from this site)
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2 Tb. butter, melted
3 c. potatoes, diced & cooked
salt & pepper to taste
2 eggs, beaten
1 c. sour cream (I subbed some yogurt)
2 Tb. chives or spring onions, chopped (I was out of both so I used a little dried parsley)
Preheat oven to 350 degrees. Pour butter into the bottom of an oven proof casserole. Add potatoes and season with salt and pepper. Mix together the eggs and sour cream and pour over potatoes. Top with chives or onions, cover and bake for 1 hour.
SAVOURY SAUSAGE & SAUERKRAUT (adapted slightly from this site)
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2 Tb. butter
1 medium onion, chopped
¼ c. green peppers, chopped
1 lg. apple, peeled, cored, & chopped
2 Tb. brown sugar
½ tsp. caraway or fennel seeds
3 red potatoes, cleaned & diced
1 ½ c. sauerkraut, drained, rinsed, & packed
1-2 lb. smoke sausage (kielbasa), cut in 3-inch pieces
Melt butter in saucepan. Add onion and green pepper. Cook until tender. Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut. Mix well. Place sausage on top of sauerkraut mixture. Cover. Cook over medium-low heat for 40 minutes.
I know, I know, I just gave you a whole post on grilled sandwiches but since we just celebrated St. Patrick’s day and corned beef was a pretty good deal, I couldn’t help but share this recipe. We grew up enjoying reubens – my mom made her rye bread from scratch and we couldn’t get enough of the sauerkraut, swiss, and corned beef combo. It has even been a birthday favorite! I made my rye bread from scratch for these but we won’t talk about that since I was not very happy with it. And perhaps it should be noted that I am mostly German – I was born liking sauerkraut.
Rye bread, sliced
Corned beef, cooked & sliced*
Thousand Island dressing (you can make your own – 1 c. mayo, 1/4 c. ketchup, 1/4 c. sweet relish combined)
Swiss Cheese slices
Butter the outside of the bread and layer meat, saurkraut, dressing, and cheese. Grill over medium high heat until golden and cheese is melted.
*I cooked the corned beef on high for 4-5 hours in my crockpot (until tender) with the seasoning packet and half a can of Guinness. Delicious!
We also regularly enjoyed oven fries growing up. They are quick and easy and so much healthier than the fried version. You can also make them with sweet potatoes which I LOVE!
1 1/2-2 potatoes/person
1 tsp. olive oil/person
salt and pepper to taste
Peel and cut potatoes into desired size and shape (I cut mine into long skinny fries). Toss with olive oil, salt, and pepper. Bake at 450 degrees for 20-30 minutes or until tender.