We are on a soup kick! Well, this one might be more of a soupy stew or a stewy soup.. we can't decide. Either way, it's good! The hearty butternut squash pairs well with the flavors of Eastern European OlyKraut. The recipe will make about 8-10 servings, freeze your extra for quick and easy meals throughout the week!
Ingredients:
1 onion
2 tbsp olive oil
1 medium butternut squash
4 cups vegetable or chicken broth
1 1/2 lbs of chicken breast or thighs (or none at all)
1/4 tsp salt
3 garlic cloves
2 bay leaves
1 tbsp dried thyme
1 can (14oz) diced tomatoes
2/3 cups uncooked (or cooked quinoa for instapot variation)
1/2 cup Eastern European OlyKraut
3/4 cup pitted kalamata olives
1/4 cup minced fresh flat-leaf parsley
Directions:
In a dutch oven or skillet brown the chicken. Set aside. Veggie folks skip this step, this recipe is still hardy and delicious without the chicken! Sauté onion in olive oil until translucent in the bottom of medium dutch oven or stockpot. Peel and cube the butternut squash, about 1" cubes. Add garlic, broth, tomatoes, butternut squash, thyme, bay leaf, and salt. If using chicken put in your pot. Let ingredients simmer for 15-20 minutes. When chicken is fully cooked shred chicken with a fork. Stir in 1/2 cup Eastern European OlyKraut. Dish each bowl and top with freshly chopped parsley, sliced kalamata olives and more Eastern European OlyKraut!
Rather set it and forget it in the instapot? Use the sauté function to sauté onions in olive oil. Next add garlic, broth, tomatoes, cubed butternut squash, salt, bay leaves, thyme, and chicken. Set the instapot for 8 minutes of high pressure. Let naturally release for at least 15 minutes. The chicken will easily shred with a fork. Stir in cooked quinoa and Eastern European OlyKraut. Top with the kalamata olives, parsley, and more OlyKraut.
Note: The recipe is a simplified variation inspired by https://www.cookincanuck.com/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/
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All these snowy days just reminded us of how much we love soup. Here is a classic, easy-to-make soup with an OlyKraut twist! Always good to make sure you are getting your probiotics during the winter seasons when we are all stuck inside together.
Ingredients:
1 lbs chicken breast
2 tbsp olive oil
1/2 onion
2 garlic cloves
4 cups vegetable or chicken broth
14 oz can of diced fire-roasted tomatoes
15 oz can of black beans
1 tsp ground cumin
1/2 tsp chili powder
1 cup frozen corn
1/4 cup Smoke & Kale OlyKraut
1/4 cup grated cheese
1 lemon
1 avocado
cilantro
Directions:
In a dutch oven or skillet brown the chicken. Set aside. Veggie folks skip this step! Sauté onion in olive oil until translucent in the bottom of medium dutch oven or stockpot. Add garlic, broth, tomatoes, black beans, corn, cumin, and chili powder and stir. If using chicken put in your pot and let simmer for 15-20 minutes. When fully cooked shred chicken with a fork. Stir in 1/4 cup Smoke & Kale OlyKraut. Dish each bowl and top with freshly squeezed lemon, avocado, cilantro, cheese, and more Smoke & Kale!
Rather set it and forget it in the instapot? You can do that! Use the saute function to sauté onions in olive oil. Next add garlic, broth, tomatoes, black beans, cumin, and corn and set the instapot for 8 minutes high pressure. Let naturally release for at least 15 minutes. The chicken will easily shred with a fork. Stir in Smoke & Kale OlyKraut. Serve with all the same great toppings.
]]>"My Mom, Dorothy Ayling, started a family tradition of making this soup every Christmas Eve. When my kids were little they re-named it "Santa Soup." Two of my Mom's granddaughters are vegetarian so she has also adapted the "Santa Soup" recipe for their diet and makes it both ways so all of us can enjoy our tradition. The standard meal is Santa Soup, Swiss fondue and bread, and a good leafy green salad. After we eat we enjoy a rousing gift exchange game highlighted by gift stealing and then settle in for pinochle and Christmas cookies. I hope you enjoy the Santa Soup - both versions!"
Terri shared with us both the non-vegetarian and vegetarian variation. We hope you enjoy as much as we did!
Ingredients:
Directions:
Cook the bacon slices in your soup pot - remove bacon but leave fat. In veggie version start here with a small amount of butter melted in your pot. Sear the potato cubes for color, crumble the bacon in meat version and add it back to the pot along with the stock, mushrooms, sausage and OlyKraut and bay leaves. Heat through over medium heat. Add creme/nut milk and flour, heat through again. Serve and enjoy with the rest of your traditional holiday meal! Serves 6
Estimated Time:
30 minutes to prep
30 minutes to cook
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This recipe was submitted by Lindsay Ingles, the fearless writer, and creator of Running With Tongs. We've been following Lindsay for a while and we're excited to hear from her for our contest! She submitted this recipe with the note "The perfect recipe to use up leftover rice!" We couldn't agree more. We know that often the holiday season can be busy and overwhelming so keep this quick and delicious recipe handy! This fried rice takes less than 5 minutes to prep and 10 minutes to cook.
Ingredients:
Directions:
Heat a large skillet or wok over medium-high heat. Add in avocado oil (or preferred high heat oil). Stirring often, add in rice and tofu. After a minute or so mix in kraut, tamari, and garlic. Cook for additional 3-5 minutes until heated through. Serve up and top with sriracha (optional). Serves 2
Tips and variations (from OlyKraut):
Recipe originally created with Curry sauerkraut but never fear, this recipe is great with any with year-round flavors like Spicy Garlic and Smoke and Kale. We also think this recipe could be great with any grains including farro, quinoa, or millet.
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For other great recipes, health tips, and real-life talk about parenting, eating well, and finding balance check website runningwithtongs.com, Instagram, and Twitter
Photo credit: Lindsay Ingles @naturallylindsay
]]>Our first recipe feature is from Cassie White @spontaneous_acts_of_cuisine who adds Spicy Garlic to this quiche recipe to add a POP of flavor. We love this recipe and it is just in time for the holidays when you have a houseful of guests that need a quick, but delicious, breakfast. Thank you @spontaneous_acts_of_cuisine for sharing!!
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Recipe Description:
The creaminess of eggs and cottage cheese balance the strong spicy, sour flavor of the sauerkraut and then the peas add a touch of sweetness to make this a cornucopia of flavor.
Ingredients:
• Bacon Grease
• eggs
• cottage cheese
• OlyKraut Spicy Garlic Sauerkraut
• red onions
• peas
Directions:
• whisk eggs, sauerkraut, and cottage cheese together
• heat up the skillet to medium-high heat
• heat up egg mixture in skillet for 10 min
• transfer skillet to oven and bake 15-20 min at 400 F
Tips and Variation (from OlyKraut):
Not into bacon grease? Don't worry, while it adds flavor for those that enjoy bacon this recipe holds up with any high heat oil in your skillet! We also suggest adding a bit uncooked OlyKraut to the final dish to make sure you get the full benefit of the probiotics.
Be sure to go and check out the other great recipes from @spontaneous_acts_of_cuisine as well as the videos that go along with this recipe!
Photo by @spontaneous_acts_of_cuisine
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Pesto is a great use of fresh herbs from your garden or the herbs bought in large handfuls at your local farmers market this time of year! This one is all about mint.
Mint Peso
1 large bunch of mint (about 2.5 cups packed)
1 lemon juiced
2 garlic clove
1/2 cup olive oil
1/4 cup raw walnuts or pine nuts
Other Ingredients
12 oz Rigatoni Pasta (or pasta of choice)
1/2 cup original OlyKraut
16 oz deveined shrimp (or other protein of choice)
3/4 cup grated Parmesan (optional)
Directions:
Boil pasta as directed on package. In a food processor mix all pesto ingredients until smooth or desired texture and set aside. In separate sauce bring 3 cups of water to a boil. Once at a boil add shrimp for two minutes or till tender.
Once pasta is cooked and drained stir in the mint pesto. Plate and top with shrimp, Orginal OlyKraut, and cheese (if desired). Add salt and pepper to taste keeping in mind the sauerkraut will add some salt and flavor so likely will need less than usual.
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We've pulled together some of our best potluck ready recipes just in time for summer!
]]>3 ripe avocados, peeled and chopped
1 small onion, finely diced
1 medium tomato, diced
1/4 Jalapeno, finely chopped
1 small handful cilantro, chopped
1 lime, juiced
1/3 cup Smoke and Kale OlyKraut, chopped
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Spring Roll Ingredients:
Sesame Dipping Sauce Ingredients:
Peanut Dipping Sauce Ingredients:
Directions: Break up the rice noodles and put them in a pot of boiling water. Cook for 3-5 minutes, stirring frequently. They should be tender, but still firm. Drain in a colander and rinse under cold water. Place them in a bowl and toss with the sesame oil, red pepper flakes, and chopped scallions.
Cut the carrot and cucumber into thin strips and tear lettuce into medium sized pieces.
Whisk ingredients in a bowl for Sesame Dipping Sauce. For best results mix Peanut Dipping Sauce ingredients in a blender.
To assemble: Fill a plate or a shallow pan with hot water. Submerge a rice wrapper for 30 seconds, then remove, letting the excess water drip off. Lay it on your work surface. Place some lettuce just below the center of the wrapper. Top with the Spicy Garlic OlyKraut, noodles, carrots, and cucumber. Be careful not to over stuff. Fold the bottom edge of the wrapper up over the filling, then fold in the sides. Roll it up completely and seal by moistening the edge. Place the finished rolls seam-side down on a large plate or tray and cover them up with a lightly dampened towel until ready to serve. Can be stored in the fridge for a day if wrapped in wax cloth or plastic wrap to keep from drying out.
It’s soup night, kids! And a few of us happen to be in the mood for Mexican food. And as you’ve probably guessed, I’m also a sauerkraut fanatic. That’s right, I like superfoods that happen to be savory. So hey, I’m going to throw sauerkraut in my soup.
Before you ask, it is true that boiling sauerkraut will kill the beneficial bacteria that are in the raw kraut. But sometimes it is tasty cooked, so I sacrifice the probiotics in service to a particularly good dish and then, for good measure, finish with a little bit of raw kraut as a garnish for the probiotics. Sauerkraut is also loaded with vitamin C, fiber, mineral rich sea salt, and glucosinolates which aren’t as impacted by heat and also have a positive impact on our health, so yes, I add sauerkraut to my soup and I stand by the practice.
But the Main reason I put sauerkraut in my soup is I consider OlyKraut to be a flavor package, so when I want to make a Mexican Hot n’ Sour soup for example, I indulge in Smoke and Kale. Aside for tossing in some diced garlic, or fresh oregano if I have it, Sash’s combo for Smoke and Kale, including the smoked jalapeno, does the rest. After all, who has time for food prep these days? Especially something this crazy good.
One more thing before we get started. Smoke and Kale brine, if you can get ahold of it, acts as a soup starter. With enough of this brine, which you can actually purchase at farmers markets in Olympia, Tacoma, Seattle, and Portland as well as a few New Seasons and Co-ops, you can sub out some of the water listed in the following recipe.
So here goes. In a medium-sized soup pot, combine the following ingredients:
Three cups water; Substitute up to a half cup with OlyKraut’s Smoke and Kale brine where available.
1 cup white beans
At least three diced cloves of garlic
Chopped vegetables—At least three cups. Choose as you like from: corn, carrots, kale, potatoes, and/or zucchini.
1-2 tsp sea salt (taste it! You may not need much salt if you’ve added brine)
½ or more cups OlyKraut Smoke and Kale
1 ½ tbsp powdered cumin or equivalent in cumin seeds
<1 tsp smoked paprika
1-2 tbsp coconut oil
1-2 tbsp butter (optional)
Upon serving, top each soup bowl with a handful of cilantro and a slice of avocado.
On a low boil, cook the vegetables and spices to generate a broth. After about an hour, add cooked beans and potatoes, stirring often. (You can also cook beans separately, which will require soaking. Simmer another 45 minutes. Not a problem to add the kraut late in the process. Add garnishes last. Serve with toasted, seeded, and even a stale piece of bread if you want to be old school and a forkful of raw Smoke & Kale OlyKraut. This soup goes quite well with croutons and will definitely be better next day. Makes four servings.
]]>I’m one of those customers who buys a jar of sauerkraut and can’t control myself until I’m about a third of the way through. If this strikes a chord and you’re looking to keep your sauerkraut use within budget, there’s a happy solution.
I had a thought. What would happen if I combined green beans, which happened to be pretty inexpensive at my favorite grocer the other day, sprouts/or sprouted beans, and my favorite kraut, plus a zesty dressing? You cannot believe the crunchy, super healthy result that’ll stay fresh for a week or maybe more, but is ready within hours!
It’s a variation of a summer pickle salad, which incorporates other pickled goodies in with other raw, not necessarily fermented ingredients. You get a good bang for the buck and will pretty much be consuming superfood. Even if you’re not into sprouted beans, you’ll be amazed at how satisfying this is:
In a mixing bowl, combine the following:
Long green beans cut into segments of perhaps 3/4ths of an inch. This recipe calls for one cup, though feel free to scale up.
Up to one pint sprouted mixed beans (mine were lentils, garbanzos, adzuki beans, and green peas).
A 1/2 cup of OlyKraut Eastern European sauerkraut. Or use more as I did. It’s quite forgiving if you don’t hit the mark precisely. The Smoke and Kale variety is a fine alternate.
Up to four or so large cloves of garlic, thinly sliced.
About a 1/2 cup diced fresh tomatoes (optional). The same measurement of fresh corn would be a nice addition as well.
Quarter medium sized onion, diced (optional). Note that the Eastern Euro has some onion in the ingredients list, so you won’t need much in this recipe.
Three tsp of sea salt…best to combine with vegetables to kick start before preparing the dressing.
If you want to get ever-so-slightly fancy, top the end result with two or three spoonfuls OlyKraut pickled cranberries, as available, for color and variety. Fresh or dehydrated are nice sprinkled in too, though certainly optional. |
To dress, add the following:
Two to three tbsp fresh lemon juice. Lime juice is a fine substitution. You can even use a little of both.
When available, two tbsp of any brine from pickles or sauerkraut. Up to two tbsp of a decent vinegar is a reasonable substitution when there’s no brine on hand.
One to two tsp soy sauce—I used tamari. Definitely optional.
Three tsp olive oil; If it’s within budget, there are other healthy, more neutral options: walnut oil, grape seed, or avocado oil.
Mix all ingredients well. Cover and place in the fridge. Stir at least twice during the next two hours. Serve cold. If you can wait, this salad will be way better the next day and will taste fresh for days.
Practically a meal, this recipe is loaded with all sorts of good stuff, you know, probiotics. fiber, vitamin C, minerals, and other goodies. The sprouted beans provide a nutty balance. You’ll likely want seconds. All guilt free. Serve with a slice of warmed, preferably sprouted bread, for best pairing.
]]>While potato salad may remind us of warm weather and summer picnics, this dish is actually also a great use of some of our vegetables readily available in the winter. Did you know a potato prepped for storage and keep in the right conditions can keep for up to eight months! And while beets may not be in their peak season again this is a vegetable we can find stored and available from local sources throughout the year.
Ingredients
3 medium beets
3 medium potatoes
1 bunch scallions
1 carrot
1 cup Orginal or Eastern European OlyKraut
3 Tbsp. olive oil
1 lemon
1/4 cup (Vegan) Mayonnaise, Yogurt, or Sour Cream (optional)
salt and pepper to taste
Directions
Source: WSDA Season Availability Chart: http://www.k12.wa.us/ChildNutrition/Programs/CACFP/pubdocs/WSDAVegSeasonalityChart.pdf
]]>This hearty stew is a perfect wintertime meal. With OlyKraut you are also boosting your immune system giving you that extra protection for the office cold we all trying to avoid.
Ingredients:
1 cup brown lentils
2 cups crushed tomatoes
2-3 bay leaves
½ tsp. caraway seed
2-3 leaves of savoy cabbage
1 stalk of celery
1 carrot
1 small leek
10 to 12 cremini mushrooms
4-6 shiitake mushrooms
2 to 3 tablespoons olive oil
2 cups Original or Eastern European kraut
Directions:
Shred or finely chop the carrot and cabbage. Put them in a large soup pot along with 4 cups of water, lentils, tomatoes, and seasonings. Place over medium heat.
Dice the celery and leek and sauté, adding diced mushrooms after a few minutes. Let the mushrooms cook down, then add the sautéed vegetables to the soup pot, reduce to a simmer, cover with a lid and cook for 30-45 minutes. Serve into bowls and allow to cool slightly, and add ¼ cup of Original or Eastern European kraut to each bowl.
Serves about four people.
Delicata Squash is the candy of squash, and OlyKraut's Eastern European sauerkraut is the candy of sauerkraut, with apple sweetness and tang. Here we bring them together! Hearty fall greens round out this wholesome, simple autumnal side dish. Here we call for chard, savoy spinach, or even blanched escarole (a bitter winter green used in Italian cuisine), but any hearty green, such as kale, can be used.
What you'll need:
1. Preheat the oven to 350°. Slice the delicata squash into wedges, removing seeds. Drizzle with olive oil or melted coconut oil, and bake for 15 - 20 minutes, until soft.
2. Rinse and mince your greens. Sautee them on medium heat with a little oil, along with the minced garlic, until they are soft. (To blanch escarole, bring a pot of water to boil and submerge the escarole for about 1 minute. Drain, and then sautee as above on the stovetop.)
3. Combine the baked delicata with the cooked greens in a mixing bowl with either the olive oil or the butter. When it has cooled slightly, add the Eastern European sauerkraut and black pepper to your liking.
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Very lightly sweetened with organic cane sugar, OlyKraut's Pickled Cranberries are an antidote to the hyper-sweetened, cylindrical jellies of yore. Traditionally fermented like our krauts and pickled vegetables, these cranberries are flavorful on their own, with just a hint of ginger and cinnamon. They also make a wonderful addition to seasonal recipes. This tart relish is a refreshing, contemporary take on cranberry relish. Still raw, juicy, and bursting with flavor, the addition of toasted walnuts, oranges, and raisins adds texture and sweetness to the berries for a sophisticated and fun take on this classic dish.
OlyKraut's Pickled Cranberry Relish
What you'll need:
Directions:
1. Zest the orange, and then remove the peel. Chop the fruit and reserve.
2. Bring water to a boil, and add just enough to cover the raisins in a medium-sized mixing bowl. Add orange zest and allow to soak together for 15 mins or until the raisins have plumped.
3. Toast walnuts on medium heat on the stove-top, stirring frequently, until they are golden and aromatic. Remove from heat and allow to cool. Set them aside.
4. Finely chop the shallot and combine them with the raisins. Stir in the chopped oranges, OlyKraut's Pickled Cranberries, and the walnuts. Mix well.
5. Allow to marinate overnight (or a few hours if that's all the time you have). When you're ready to serve, transfer into a serving dish, draining any excess liquid, and garnish the relish with chopped parsley.
If you're feeling adventuresome, you can substitute the raisins for another dried fruit, like apricots or figs!
]]>Ingredients
1. Preheat oven to 400.
2. Peel and cube acorn squash and yellow potatoes (or rutabega if you are using them). Dice the onion. Toss the cubed squash and roots with oil and roast them for 15 minutes before stirring in the onions and returning to the oven for another 15 minutes. (Total cook time is 30 minutes or longer for more carmelized veggies.)
3. Prepare a dressing by mixing olive oil, mustard, and honey together. (If you are using dried sage, you can mix it in with the dressing.)
4. Fry your sausage of choice and cut into 1/2 inch pieces.
5. Pull the veggies from the oven and allow to cool slightly. Toss together with the sausage slices, Smoke & Kale sauerkraut, and dressing. Garnish with fresh sage.
NOTE: Rutabega is a root vegetable that you can find at your Farmers Market and some grocery stores. It might seem antiquated, but adding it to flavorful root vegetable bakes like this one is a great way to try it out. It can be substituted for 1/3 of the potatoes in a mashed potato recipe for a peppery, flavorful rendition of an old classic. Pictured here are rutabegas at Rising River's stand at the Olympia Farmer's Market. (Hot tip: While you're there, scope out the many exciting heirloom potato varieties freshly harvested this fall!)
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Do you love cranberries as much as we do?! While Thanksgiving is over, the season of cranberries doesn't have to be. Our fermented Pickled Cranberries have both the shelf life and flavor profile to be an addition at every holiday meal, potluck, and work function the season throws at you. With just a tad bit of sugar and a dash of cinnamon, clove, and ginger we guarantee they will be a crowd pleaser.. if you can bring yourself to share!
Just a few ideas for your next gathering...
We hope you pick up a jar of our amazing Pickled Cranberries at one of the local year-round farmers markets near you! http://olykraut.com/buy/ (for the lucky few you might even find these delicious gems at your local grocery)
Also, did you know that just a few hours away in Long Beach, Washington our friends at Starvation Alley are growing our favorite tart little berries, organically! While organic cranberries may not sound like a big deal they really are a HUGE deal. When Starvation Alley first decided to grow organic cranberries they were told it was impossible. Not only have they proven it is possible, they now support and encourage many of their fellow cranberry farmers to transition to organic. Go Starvation Alley Farm! Check out the recent article in Quartz to learn more about the darker side of cranberry farming and the role Starvation Alley is playing in changing the industry for the better.
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Every time I go to the farmer’s market, I come up with a new recipe, which depends on the season, availability of produce, and even how much time I have. Whether I’m preparing a quick sandwich or a full gourmet meal, it’s bound to be tasty. That’s where OlyKraut comes in.
While sauerkraut on a hot dog, veggie dogs included, is a fine option when grilling at a favorite picnic spot (my faves are the curry and our original), there’s a lot more you can do with kraut. Sauerkraut, like it’s cousin Kimchi, can be served both warm or cold. During Oktobest in Munich, a platter of warmed kraut might include sausage or other meats, in addition to chopped carrots, onions, and caraway. Sound familiar? That’s our Eastern European blend, sans the meat, and with a hint of sweetness. I wouldn’t hesitate to throw that on a reuben, tempeh or otherwise, well before October!
No need to wait until October for kraut. On a summer camping expedition, I heated chicken sausage in a skillet, and sautéed our curry kraut with some added Walla Walla onion. Threw in some potatoes, and dinner was served in 25 minutes. A stick to your ribs kind of meal. Recently, I jazzed up a bean soup with a healthy topping of Eastern European kraut. Savory and equally satisfying.
No need to wait for dinner for that matter. I use it for a farmer’s breakfast. Scramble up a couple eggs with the kraut of choice. Consider the spicy garlic blend. We have a pancake recipe for this, ever so slightly reminiscent of the dosas served in South India. Feel free to sub in the curry variety. For my fried egg sandwich on a bagel, I really like the curry kraut as a topper. No time to cook an egg or two? I spice up the cream cheese bagel, also with the spicy garlic kraut. If you do have time, try seasoning fried potatoes with some curry brine. Alternate a few tablespoons of the brine with your cooking oil. You’ll end up with less fat overall in the dish plus loads of flavor.
Back to lunch and dinner. One customer suggested making Pad Thai. It’s an easy recipe: Prepare your Thai Noodles and add a touch of coconut cream. Toss in a few tablespoons of our Spicy Garlic kraut. Heat in a skillet. Little to no additional prep needed. Spicy Garlic kraut already contains red pepper, potent ginger, and a number of other zesty ingredients that’ll save you about an hour preparing a fine dinner.
Few folks have time to prepare a full meal for lunch, and perhaps not even sufficient time for making dinner, so this is what I’ve been doing: kraut on a salami sandwich. Turkey would be a lighter alternative. Regardless, it's an easy picnic. I buy some bread from a local bakery. I get the salami nitrate free and locally sourced. The sandwich is served with a good mustard. It goes without saying that I’m always determined to top mine with some kraut. The Original, Eastern European, or Nettle are excellent options.
Perhaps cheese is your protein source. Some customers might opt for a light sandwich — perhaps freshly sliced cucumber from the farm. One or two tablespoons of any of our varieties will transform an ordinary sandwich into something fun and more loaded with nutrition than when you started. Should you consume meats, fermented products assist in the digestion of fats and proteins, all the while providing pro-biotics, vitamin C, mineral content, and fiber. Meantime, calories from the kraut are negligible.
“What’s the brine for?” customers ask repeatedly. It’s true: many customers like to sip it. We have a loyal fan base known to take brine shots on a summer day to lift their energy level. OlyKraut brine is full of electrolytes and probiotics. It will wake you up for sure. I also use brine to marinate pretty much any kind of vegetables before cooking. It's great on salads that I want around for a few days as well. Think Greek salad, beet salad, or quinoa salad. They’ll stay fresh for days or longer in our brine.
Brine can be thought of as a substitution for vinegar, which tends to overpower other flavors. The brine lasts months in the fridge and goes a long way in jazzing up a meal. I’ve added brine to flavor tapenades (spreads), salads, and to spice up tomato juice or even mineral water. I use it frequently in the skillet to braise potatoes, squash, and more. Just recently, I used our curry brine to spice up some wild-caught cod.
Some customers have suggested the brine in a dirty martini. We have a recipe for a Spicy Garlic Blood Mary, which is sure to be a hit. Our Curry or Eastern European brines would work equally well for this.
The harvest has a long way to go. Regardless, any time of year you’ll find yourself with too much of one thing, perhaps potatoes, and not enough of something else. Toss out the recipe book and look around. A jar of OlyKraut might be all you need to make a meal fun, healthy, and a real crowd pleaser.
Go ahead and indulge in that hot dog, meat or veggie, with one of our flavors of kraut. Just know that there’s a whole world of possibilities when it comes to serving this fine fermented specialty, which has some interesting origins. We’ll talk about that in a future blog piece.
]]>Here's something really simple and healthy to try with some Original OlyKraut.
What to do:
Chop up and massage some kale.
Mix in:
Roasted sunflower seeds
Garlic
Lemon
Olive Oil
Original Sauerkraut
Salt
Enjoy!
..and if you are interested in why kale is such an awesome superfood check out Well-Beings 23 Science-Backed Health Benefits blog post!
]]>Ingredients:
6 eggs
1/4 cup mayonnaise or vegenaise
3 tablespoons of Smoke & Kale OlyKraut
1 teaspoon yellow mustard
1/8 teaspoon salt
black pepper
Instructions:
Place eggs in a single layer in a saucepan and cover with water. Heat on high until the water begins to boil, then cover and turn heat on low. Cook for 1 minute. Turn off heat and leave covered for 14 minutes, then rinse under cold water.
Crack egg shells and carefully peel under cool running water. Slice the eggs in half lengthwise. Remove yolks and put in a seperate bowl. Place the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Chop the Smoke & Kale Kraut finely and mix into the yolk. Add mayonnaise, brine, mustard, salt and pepper, and mix well. Evenly disperse heaping tablespoons of the yolk mixture into the egg white. Garnish the egg with Smoke & Kale OlyKraut!
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Here is a delicious recipe using our Curry Kraut.
3 cups chickpeas, cooked
1 carrot
1 bunch scallions
1-2 cups spinach
Juice of 1-2 lemons
2 tbsp olive oil
Curry Kraut
curry powder, salt, and pepper to taste
Cook or open a can of chickpeas. Drain them. Grate the carrot and chop the scallions. Slice the spinach into thin ribbons. Mix the lemon juice with the oil, a dash of curry powder, salt, and pepper. Mix all the ingredients to- gether and serve.
From Cooking with OlyKraut by Nora Lindsay and OlyKraut
]]>Here's a quick, simple, and delicious way to use OlyKraut's seasonal Pickled Cranberries. A great addition to a turkey sandwich or brussel sprout dish.
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This is a simple, healthy, and delicious recipe that is perfect for a gathering!
Ingredients:
Directions:
... and for those interested in why we think kale is so awesome that we put it in our sauerkraut check out Well-Being Secrets blog 23 Science-Backed Health Benefits of Kale!
]]>Here's something fun you might want to try using OlyKraut's Brine:
A Spicy Garlic Bloody Mary!
Directions:
3 onions large, diced
2 cabbages, medium sized, cut
2-2 lb. can tomatoes, crushed
3 lbs. red potatoes
2 lbs. sauerkraut
1 tbsp. garlic, crushed
1 tbsp. paprika
1 1/2 tbsp. caraway seeds
6 bay leaves
juice of one lemon (optional)
This cabbage, red potato and saurkraut recipe is best prepared on the stove top in a large soup pot.
Peal and wash the onions and garlic, chop the onions and crush the garlic, and add to the soup pot with 2 quarts of water. Add the crushed tomatoes, bay leaves, caraway seeds, and paprika and mix well. Turn the heat on high until the water begins to boil then reduce heat to a simmer.
Wash and clean the cabbages and red potatoes.
Slice and cut the cabbages into bite sized pieces, coarsely dice the potatoes and add to the soup pot and mix well.
Add the sauerkraut and mix it thoroughly and continue simmering the soup until all the veggies are cooked. Turn off the heat and mix in the lemon juice.
Serve and enjoy.
http://www.all-creatures.org/recipes/soup-cabbage-potato-sauerkraut.html
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Ingredients
3 medium beets
3 medium potatoes
1 bunch scallions
1 carrot
1 cup Eastern European OlyKraut
3 Tbsp. olive oil
1 lemon
1/4 cup (Vegan) Mayonnaise, Yogurt, or Sour Cream (optional)
salt and pepper to taste
Directions
1. Peel the beets and potatoes (it is not necessary to peel potatoes if you would rather not) and chop them into bite sized pieces
2. Boil the beets and potatoes until tender (the potatoes will be ready first, so put the beets in first if you want them to be done to the same amount, but the beets are also good a little bit harder than the potatoes).
3. Chop the scallions and grate the carrots into a large bowl.
4. Mix the olive oil, lemon juice, and Vegan Mayonnaise if you are using it in a small bowl.
5. Drain the potatoes and beets and cool under cold water for a few minute until they are room temperature.
6. Mix all the ingredients and add salt and pepper to taste. Keep in mind when using sauerkraut in your food, that you may not need to add any extra salt, so taste it first!
Paired with OlyKraut, Smoke and Kale
*A delicious savory waffle recipe from our Spring 2015 Evergreen State College intern, Kotomi Yamamura*
Tools
Ingredients Dry
Wet mix
Toppings
Stage one
1) Fry up all of the black forest bacon. Put into an oven in a glass or oven safe container on the lowest temperature to keep warm. Leave aside a generous tablespoon of bacon fat, to be added into the recipe later.
2) In a medium bowl, mix together the flour, cornmeal, sugar, baking powder and salt; set aside. In a measuring cup measure out the milk and add to a medium sized bowl. Next, add the eggs, butter, and bacon fat; beat until completely combined.
3) Combine wet & dry ingredients.
Stage Two
1. Pre-grate 1 cup of sharp cheddar cheese
2. Chop cilantro into bite sized pieces
3. Cut jalapeño into decorative circles, with or without seeds.
4. Gather the OlyKraut “Smoke and Kale” and salsa for easy access to place on top.
Stage Three
1) Gather butter, eggs, spatula, and serving plate.
2) Pre-heat your waffle iron
3) Get the small plate and ¼ dry measuring cup and batter.
4) Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture’s recommendation.
5) Sprinkle the desired amount of minced jalapeño and shredded cheese and close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a warm oven (200F) and repeat until you’ve cooked through the batter. Or serve fresh.
6) If you decide to serve fresh begin frying the egg as soon as you close the waffle iron. Place the waffle on the serving plate, place two slices of bacon in a cross, place the fried egg on top and add other toppings to your liking.
Enjoy!
]]>Sassy Egg in a Basket
I love to re-mix mundane breakfast ingredients into visually appealing, fun, and tasty works of art; this recipe was inspired by an Instagram picture- or two. It pairs really well with Olykraut’s Spicy Garlic kraut to make a hearty and comforting breakfast; honestly, it would pair well with any of Olykraut’s ferments-what doesn’t go well with bacon? I hope you enjoy this recipe as much as I did!
]]>Tools:
Medium sized muffin pan
3 inch round cutter
Rolling pin
Silicone-baking mat
Butter brush
Ingredients:
12-Slices of bacon of choice
6-Eggs
1-teaspoon salt
1-teaspoon pepper
1- Jar of Olykraut Spicy Garlic
Buttermilk Biscuit
*Life is hectic- the homemade biscuit can be replaced by a prepackaged biscuit of choice.
2 ½ cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon of salt
8 Tablespoons of unsalted butter, chilled, and cut into 1/8th inch slices
1 ¼ cups buttermilk, chilled
Stage one:
Home made buttermilk biscuits.
1. Pre-heat the oven to 450 degrees. In a bowl whisk flour, baking powder, baking soda, and salt together in a medium sized bowl.
2. Add cubes of butter to the flour mixture. With a pastry blender, cut the butter until it is incorporated into the mixture. With your hands quickly pinch and crumble any large chunks of butter that need additional distribution. The butter chunks should be no larger than the size of a pea.
3. Put mixture in the freezer for 10-15 minutes.
4. Melt 2 Tablespoons of butter and set aside.
5. Clean your counter surface or silicone-baking mat. To prepare the surface dust with flour, use your hand to gently spread the flour across the work surface so it is evenly distributed.
6. Measure 1 ¼ cups buttermilk and set near your working station.
7. Take mixture out of the freezer, with a fork, slowly pour the buttermilk into the mixture and stir briskly until a small ball forms and all the mixture has been incorporated-but try not to over stir.
8. Transfer dough onto the prepared surface and shape into a cohesive ball.
9. Use your hands to shape the dough into a square. Dust the dough on both sides and fold the dough into thirds. Repeat once, and then use a rolling pin to flatten the dough to about a 10-inch square, about ½ inch thick.
10. Pour ¼ cup of flour into a dish and dip a 3-inch round cutter into it, and then cut out 9-10 biscuits from dough.
11. Transfer onto a baking sheet or plate to await the next step.
Second Stage:
1. Pre-cook bacon in a pan with a small amount of butter until the bacon is slightly cooked but not crisp. After removing from the pan slightly dab away any excess grease.
2. Use a paper towel or butter brush to lightly grease the inside of a medium cupcake pan.
3. Place two slices of bacon in an X into one of the muffin cups
4. Take one biscuit and place in the middle of the muffin cup on top of the bacon. With your fingers press into the center to make a dent into the dough to make room for the egg. Take butter brush and dip in pre-melted butter-previously set aside-and lightly brush exposed biscuit surface.
5. Crack an egg into the space made in the dough. Sprinkle a pinch of salt and pepper on top.
6. Place the muffin pan in the middle rack in the oven and bake for 20 minutes. All ovens are slightly different-keep an eye for when the biscuit turns golden brown or when the egg is cooked to the desired amount.
7. Remove from the oven and cool for 5 minutes. Use a butter knife to loosen and remove the bacon and biscuit form the edge of the pan.
8. Place on a serving plate, scoop 1-3 Tablespoons of Olykraut Spicy Garlic on top or on the side and enjoy!
(Kotomi is a student at the Evergreen State College partnering with OlyKraut for an internship this quarter- keep a look out for more great blog content from Kotomi over the next several weeks!)
We adapted this recipe for kimchi pancakes and used our Spicy Garlic sauerkraut in place of kimchi. It's delicious!
(adapted from Vegetarian Planet by Didi Emmons)
1 1/3 cups flour (unbleached white but really any kind will work)
1 1/2 cups glutinous rice flour (or more white flour)
1 tsp salt
3 eggs
1 3/4 cup water
1 bunch scallions (same as green onions)
1 cup of OlyKraut Spicy Garlic, plus some for garnish.
Dipping Sauce
1 TBS sesame seeds
2 tsps dark sesame oil
6 TBS soy sauce or tamari
2 TBS water
3 TBS rice vinegar
1 tsp sugar
1 tsp minced fresh ginger
1 garlic clove, minced
oil for frying (coconut oil works well or grape seed)
1. In a large bowl, mix the flour and salt together. In a smaller bowl, whisk together the eggs and the water. Make a well in the flour mixture and slowly, stirring with a whisk, add the liquids to the flour. Continue to whisk until the mixture is smooth. The consistency should be thinner than regular pancake batter but thicker than heavy cream.
2. Combine the cut scallions and Spicy Garlic in a bowl and set aside.
3. Place a heavy skillet over medium heat. Add the sesame seeds. Let them sit until they just start to brown, then begin shaking the pan now and then until they are uniformly toasted.
4. Combine all of the dipping sauce ingredients in a bowl, and stir. Set the bowl aside.
5. Over medium heat, heat a griddle or a heavy skillet at least 12 inches in diameter. Put about 1 TBS of the frying oil in the pan then put a handful of the scallions and kraut in the pan in an 8 inch circle and then ladle about 2/3 cups batter over the vegetables to form a large pancake. Let cook for about 3-4 minutes until browned and then flip and cook for a couple more minutes.
6. Repeat for the remaining 5 pancakes and then serve each person a pancake with some fresh Spicy Garlic Kraut on top and a small bowl of dipping sauce.
Serves 6.
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