Took a break from the packing and sorting last week and finally got back to some ‘real’ cooking. It’s been too many ahhhhem (are you reading this Sheep?) , ‘pizza nights’ lately with the excuse of moving ever present and oh so applicable LOL. 😉
My first choices : Sweet and Sauerkraut Soup and Onion Rye Scones and the results were every bit as tasty as the photo suggests.
I did just a bit of subbing on ingredients for the soup. Pinto instead of white beans and stewed in lieu of diced tomatoes. Omitted the sausage topping too. No matter, the soup was hearty, flavourful and with an interesting blend of sweet and sour to add to the taste, also a wonderful mix of colors. Definitely a keeper.
The rye scones, as Nava suggested, were a good addition to make this a complete meal. Nice texture and easy to make. I do think I might try adding a dash of caraway seeds next time, to add a bit of more ‘zip’ to these scones but they were good just as written in the recipe. A great choice for anyone who enjoys rye bread and buns but not all the time they usually take to make.
The weather is still holding steady here, nice and mild again today but for me, there is never a day when soup isn’t a great choice! Glad I took the time to put down the tape gun long enough to try these new recipes. Hope you will too. 🙂
with tempeh or “sausage” topping
6 to 8 servings
This hearty sweet-and-sour soup takes the chill out of nippy fall afternoons. Serve with Onion-Rye Scones (page 000) or fresh rye bread.
3 tablespoons olive oil
1 large onion, quartered and thinly sliced
2 medium carrots, peeled and thinly sliced
1 large celery stalk, finely diced
4 cups vegetable stock or water with 2 vegetable bouillon cubes,
3 medium Yukon gold or red-skinned potatoes, peeled and diced
2 medium apples, peeled and diced
One 16-ounce can sauerkraut, well drained
One 16-ounce can salt-free diced tomatoes, undrained
1 teaspoon salt-free seasoning (see page 00 for brands)
One 16-ounce can small white beans, drained and rinsed
2 tablespoons natural granulated sugar, more or less to taste
Salt and freshly ground pepper to taste
One 8- to 12-ounce package tempeh, any variety, or
one 8-ounce package soy sausage links
Heat half of the oil in a soup pot. Add the onion, carrots, and celery, and sauté over medium heat until all are golden.
Add the water with bouillon cubes and potatoes. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the potatoes are just tender.
Stir in the apples, sauerkraut, tomatoes, seasoning, and beans. Simmer for another 15 to 20 minutes longer, or until everything is tender.
Adjust the consistency with a bit more water if the soup seems crowded. Add sugar in small amounts to balance the tartness of the sauerkraut, tasting as you add. Season with salt and pepper (you may need very little salt, if any). If time allows, let the soup stand off the heat for an hour or so.
Just before serving, cut the tempeh into dice, or cut the soy sausage into 1/2-inch thick slices. Heat the remaining oil in a medium skillet. Add the tempeh or sausage and sauté over medium-high heat, stirring frequently, until crisp and browned on most sides. Meanwhile, heat the soup through. Top each serving with some of the tempeh or sausage.
Moist and slightly crumbly, these scones team especially well with soups made of root vegetables–potatoes, parsnips, and the like.
1 1/2 cups rye flour
3/4 cup whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon salt
3 tablespoons nonhydrogenated margarine, softened
2 tablespoons molasses or maple syrup
1/4 cup rice milk, or as needed
2 teaspoons olive oil
1 medium onion, quartered and thinly sliced
Preheat the oven to 350 degrees.
Combine the first 4 (dry) ingredients in a mixing bowl. Work the margarine into the flour mixture with a pastry blender or the tines of a fork, until the mixture resembles a coarse meal.
In a small bowl, whisk the molasses together with the rice milk. Work into the flour mixture, adding enough additional rice milk to form a soft dough. If the dough is sticky, work in some additional flour.
Transfer the dough to a well-floured board and knead briefly with floured hands.
Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet. Score the round with a knife, about halfway through the dough, into 8 equal wedge-shaped parts.
For the topping, heat the oil in a small skillet. Add the onion and sauté over medium heat until lightly browned. Distribute the onion evenly over the scones, then lightly press them down with a spatula. Sprinkle with poppy seeds.
Bake for 15 to 20 minutes, or until the top is golden. Let cool somewhat before slicing.