Sausage and Cabbbage

This is super easy to make. It only takes 25 mins from start to table
Start with a keilabasa sausage. I used 2 when our 3 children were home. Now I use 1.
Cut as shown in pic and place in a skillet on med. heat. Let is start sizzling. Shake the pan to keep it from sticking.
Cut up cabbage like this

and place on top of sausage. Sprinkle with Kosher salt and fresh ground pepper and let simmer until the cabbage is  cooked. I like mine on the soft, but still crunchy at the spine stage.
Serve it up!

Zuppa Toscana... Another Cauliflower Soup

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This is so delicious.

Wisconsin Cauliflower-Cheddar Soup

So I absolutely love the Wisconsin Cauliflower soup at Zupas. So when I saw the cauliflower this week I was really excited to make some. I thought I would share the recipe with all of you in case any of you like it too!

Wisconsin Cauliflower-Cheddar Soup
Yields: 9 cups or 8 first-course servings
2 tablespoons margarine or butter
(1/4 stick)1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 package (8 ounces) shredded sharp Cheddar cheese (2 cups)

-In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to serve.

Chayote The vendor told me he puts this in chicken noodle soup. Read on to see what the internet says about it...

Here's a link for some recipes for Chayote: http://www.cdkitchen.com/recipes/cat/691/

When cooked, chayote is usually handled like summer squash, and it is generally lightly cooked to retain the crisp flavor. Raw chayote may be added to salads or salsas, and it is often marinated with lemon or lime juice. It can also be eaten straight, although the bland flavor makes this a dubious endeavor. Whether raw or cooked, chayote is a good source of amino acids and vitamin C. The tubers of the plant are eaten like potatoes and other root vegetables. In addition, the shoots and leaves can be consumed, and they are often used in salads and stir fries, especially in Asia.

Guayaba Fruit??

  Guayaba info: The whole fruit is edible, from seeds to rind, but many people choose to cut out the middle of the guava which contains the hard seeds, since the seeds are difficult to separate from the surrounding pulp. The guava flesh is sweet (the middle part is sweetest), and the rind is slightly bitter tasting.

Nutritional value

Guavas are often marketed as "superfruits", being rich in vitamins A and C with seeds that are rich in omega-3, omega-6 polyunsaturated fatty acids and especially dietary fiber. A single Apple Guava (P. guajava) fruit contains over four times the amount of vitamin C as a single orange (over 200 mg per 100 g serving) and also has good levels of the dietary minerals, potassium, magnesium, and generally a broad, low-calorie profile of essential nutrients.
However, nutritional value is greatly dependent on species, the Strawberry Guava (P. littorale var. cattleianum) notably containing only 30–40 mg of vitamin C per 100g serving, a fifth of the vitamin C found in more common varieties. Vitamin C content in the Strawberry Guava is still a high percentage (62%) of the Dietary Reference Intake, however.^[2]

'Thai Maroon' guavas, a red Apple Guava cultivar extremely rich in antioxidants

Green apple guavas are less rich in antioxidants

Guavas contain both carotenoids and polyphenols – the major classes of antioxidant pigments –, giving them relatively high dietary antioxidant value among plant foods^[3]. As these pigments produce the fruits' color, guavas that are red or orange in color have more potential value as antioxidants sources than yelllowish-green ones^[4].


In India, guava fruit is eaten raw, typically cut into quarters with a pinch of salt and pepper. Its a popular snack among the school going kids, with street vendors selling each for a couple of rupees(INR).
The fruit is also often prepared as a dessert. In Asia, fresh raw guava is often dipped in preserved prune powder or salt.
Because of the skin's high level of pectin, boiled guava is also extensively used to make candies, preserves, jellies, jams, marmalades (Brazilian goiabada), and also for juices and aguas frescas.
Guava juice is very popular in Cuba, Puerto Rico,Colombia, Egypt,Mexico and South Africa.
"Red" guavas can be used as the base of salted products such as sauces, constituting a substitute for tomatoes, especially for those sensitive to the latter's acidity. In Asia, a drink is made from an infusion of guava fruits and leaves. In Brazil, the infusion made with guava tree leaves (chá-de-goiabeira,i.e. "tea" of guava tree leaves) is considered a medicine.

Brownies? I thought mine were good. These are amazing!!!

 A BIG Shout Out to Smoochmaroo on Instuctables.com for this amazing recipe. I don't know who you are but, (Oh, yes I do .. You are the brownie queen).   Thanks for sharing..

 

The best brownie recipe for making perfect brownies every time. I like them fudgey and gooey with a crisp top. But there are simple alterations you can make for a cakier or softer result. Use this recipe as your platform for customizing your perfect brownie! Making brownies from scratch doesn't have to be hard! Don't be afraid of flour and chocolate - the rewards you reap will be well worth the effort.

Ingredients

• 1 cup (225 g) butter, melted
• 3 cups (600 g) white sugar
• 1 tablespoon (15 mL) vanilla extract
• 4 eggs (add one more for a cakier result)
• 1 1/2 cups (180 g) all-purpose flour
• 1 cup (70 g) unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda (this seems to give them a nice crust - omit if you don't want that)
• 1 cup (182 g) semisweet chocolate chips

step 2Prepare

Preheat oven to 350oF (175o C). Lightly grease a 9x13 baking dish with the paper from the butter.Melt butter in the microwave or on the stovetop.

step 3

Combine the melted butter, sugar, and vanilla in a large bowl. Mix!

step 4

Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.

step 5Sift

Sift together the flour, cocoa powder, and salt and baking soda.. Gradually stir the flour mixture into the chocolate mixture until blended.

step 6Choclify

Toss the chocolate chips in a light dusting of flour, and stir into the mix with a spoon or spatula. The flour will keep them suspended in the batter and prevent them from sinking to the bottom.

step 7Bake

Pour into prepared pan. Spread the batter in the pan, slightly mounding on the sides so it will all bake evenly (avoiding the typical mound you get in the middle after baking.  Bake for35-40 minutes.   (Allison here. I ran out of time at 30 mins. They were still really gooey, so I did what all brownie a- holics would do,. I cut off some of the edges, turned off the oven, opened the door a bit, and let them sit in there while I ate my brownie as I ran off to work. They were perfect when I got home 8 hours later...)

step 8Nom

Brownies are done with a toothpick or skewer inserted in the middle comes out clean. Enjoy hot with a cool glass of milk or a la mode!