Side Dishes

Babcia's Bigos (Grandma's Hunters Stew)

203

.Bigos is a savoury dish, traditionally made with sauerkraut (kapusta kiszona) or cabbage and meat. It used to be cooked in a cauldron or on a camp fire and Polish hunters would add whatever meat they had to hand, for example, venison or other game. Bigos evolved and became a national staple; it keeps well. Almost any kind of sausage or meat can be added. Smoked meats or sausages (such as kabanos) are ideal, too, adding extra flavour. Some like it very sour, while others like to sweeten it a

8
2 jars sauerkraut
2 tablespoons vegetable oil
2 large onions, chopped
5 pieces very lean belly pork or pork shoulder
2 smoked kabanos (polish sausage)
50g dried porcini mushrooms
1.5 litres chicken stock made up with water
100g white mushrooms, chopped
1 packet mushroom soup (optional)
1. Pre-heat the oven to 200 degrees Celsius. 2. Drain the sauerkraut. 3. Heat the vegetable oil in a large pan and add the onions. Cook on a very low heat until the onions are very soft and lightly golden. 4. Add the chopped pork to the pan and brown all over, until any fat has melted. 5. Add the chopped kabanos or smoked sausage to the pan. 6. In a separate bowl, pour one cup of hot water on the porcini mushrooms and leave them to soak. 7. Once the sauerkraut has properly drained, add it to the pan with the onions and meat. 8. Add the chicken stock and stir together well. 9. Drain the porcini mushrooms, roughly chop and add to the sauerkraut. Pour in the cup of porcini mushroom stock, too, being careful not to add any of the grit at the bottom. 10. Cover with a lid, or tin foil and bake in the oven for one and a half hours, turning the oven down to 180 degrees Celsius after the first fifteen minutes. 11. Towards the end of the cooking time, chop the white mushrooms and fry them in a separate pan with a little vegetable oil. Add these into the sauerkraut along with 500ml mushroom soup (optional) stir well and bake for a further thirty minutes. * The bigos is best eaten the day after cooking after being thoroughly well re-heated. *Serve with rye bread.
Nutritions

Calories
132

Sodium
1064mg
44% DV

Fat
4g
7% DV

Protein
2g
5% DV

Carbs
19g
6% DV

Fiber
3g
14% DV

Crispy Zucchini Bites

56

Lately, we´ve been making a ton of potato recipes here Spain on a fork. Today, we´re going to change things up. I present to you Crispy Zucchini Bites. These Zucchini bites are loaded with flavors, easy to make and done in just 20 minutes.

4
  1. Cut one zucchini into rounds that are between a 1/4 inch (.635 cm) to 1/8 of an inch (.3175 cm) thick, place them all in a single layer and season them with sea salt & black pepper
  2. Add...
    See the full directions on my site

Homemade Multigrain Bread

43

The combination of all-purpose flour and whole wheat flour make for a soft, delicious multigrain bread perfect for sandwiches. Once you start making your own bread at home, you may never go to the grocery store bread aisle again. This is a delicious sandwich bread that the whole family will enjoy. Soft like white bread, but with the added benefits of whole wheat flour. Allow your baked loaves to cool before slicing. You can store the extra loaf tightly wrapped in the refrigerator for up to a week, or in the freezer for up to 2 months.

2 cups milk
1 cup old fashioned oats
2/3 cup brown sugar
5 tablespoons butter
2 teaspoons salt
2 tablespoons active dry yeast
2 eggs
1/2 cup wheat germ
3 cups whole wheat flour
3 cups all purpose flour
extra butter
1 tablespoons oats
20
  • Heat milk in microwave until just boiling. Pour into free standing mixer bowl (or into large bowl to mix and knead by hand).

Nutritions

Calories
242

Sodium
255mg
10% DV

Fat
4g
7% DV

Protein
8g
16% DV

Carbs
43g
14% DV

Fiber
4g
18% DV
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