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Entries in sandwiches (6)

Thursday
Nov212013

Bratwurst and Apple Kale Kraut Sandwiches

Bratwurst and Apple Kale Kraut Sandwiches

You’re going to love these! Bratwurst simmered in hard apple cider, served with a tangy, slightly sweet “kraut” made with sautéed apples and kale. It’s a little vinegary, a little sweet and a little spicy from cinnamon and cloves. Add some spicy coarse mustard and tuck it all into a bun and you’ve got my twist on sausage and peppers. German style! (Once again, I’ve continued the tradition of not being able to photograph a sandwich to save my life. They may not be gorgeous, but they’re damn tasty!)

I’m back with another Nature’s Greens kale post. It’s been a while, right? We’ve still been eating, I just haven’t been posting. Moving on though, and please read on to see how you can win a trip for two to Myrtle Beach or Charleston, SC for a two night hotel stay--plus $1,000 in spending money from Rawl/Nature’s Greens!

This contest is the Show Us Your Heritage Recipe Contest. It’s all about--you guessed it--your family heritage. I’ve touched on my husband’s heritage here once or twice, but not mine. I’m mainly German, with some Scottish, Irish and French tossed into my family tree.  I’m kind of hot tempered, but very interesting. Ha!

The Nature’s Greens products are washed, chopped and ready to go at a moment’s notice. It’s a full line of pre-cut and triple-washed leafy bagged greens like kale, collards and mustard greens. It’s available in both one and two pound packages, and ready for you to pick up year round.

Nature's Greens/Rawl

You’re probably wondering their policies on GMO’s. I asked Nature’s Greens about GMO products and was very happy with their reply:

“We support sustainability by incorporating integrated pest management into our growing practices. Integrated pest management means we release beneficial insects into the growing area, and grow certain types of flowers to attract these beneficial insects. In addition, our products are bred using traditional breeding methods and they are not genetically modified.”

Nature’s Greens are available in at Hannaford, Wegmans, Whole Foods and Wal Mart, they’re available in one and two pound packages, and available year round. They’re produced by WP Rawl, a leading producer of fresh bulk and packaged greens based in Pelion, SC.

· Visit www.rawl.net for recipes

· Like Nature’s Greens on WP Rawls’ Facebook at www.facebook.com/wprawl to stay connected

Bratwurst and Apple Kale Kraut Sandwiches

I was thinking about my German heritage. I don’t have any family recipes from that side, my dad’s side. His grandmother did all of the cooking when he was a kid--his mom? Zero. Zilch. Her idea of cooking was not to cook. And my dad never thought to carry on with his grandmother’s recipes--he was just a kid. To hear him talk about her cooking, though--my great grandmother and I would have been like two peas in a pod.

I was thinking about kale, and then Bratwurst came to mind. We love sausage and pepper sandwiches, so what if I could make a twist on those? Yeah, why not?! Since the Brats were going to simmer in hard apple cider, why not go that route and make an apple-onion-kale type kraut to serve with them? It worked beautifully! These are so different and delicious. Funny, we went to an Oktoberfest last month that was catered. THE most bland food I’ve ever had. When I got the “how did you like us” survey in an email? I told them I could cook circles around their caterer--and I just did. His brats and kraut were dismal. These are not!

Bratwurst and Apple Kale Kraut Sandwiches

Makes 5 servings

1 package of original style Bratwurst (I had a pack of 5)
2 - 12 oz. Hard Apple Ciders (I always have Woodchuck on hand, so I used that)
1 medium onion, peeled, cut in half and sliced thinly
2 apples, peeled and sliced thinly (I used Macouns, but use what you have - just not too soft of an apple)
2 medium garlic cloves, minced
oil for sautéing
salt and pepper to taste
1/2 tsp cinnamon
2 - 3 pinches ground cloves
1 tbsp honey
2 tbsp apple cider vinegar
3 cups Nature's Greens Kale

Rolls for serving the Brats on
Coarse pub-style mustard

Bring the two ciders to a low boil in a medium sized pot. Poke just a couple of holes in each brat and add them to the cider. Reduce to simmer and let them go for 12 minutes. Remove from the cider and set aside.

In a large skillet, heat a bit of oil--just enough to cover the bottom of the pan. Finish the brats by browning them on all sides, about 2 minutes or so per side. Remove from the pan and set aside.

Using the oil that's still in the pan, sauté the onions and apples for about 5 minutes over medium heat. Add the garlic, a bit of salt and pepper, the cinnamon, cloves, honey, vinegar and kale. Cook for just a few more minutes, until the kale is wilted and everything is mixed together well. Taste for seasonings and adjust.

Spread some of the mustard inside the buns, add some of the apple-kale-onion kraut, and a brat to each bun.

  • These are incredibly simple to make. From a quick weeknight dinner to just before the game, you’ll be eating in no time. Tailgating? Try these this weekend and give your friends something different to eat!
  • I made these this morning and didn’t know if I’d want to eat one so early in the day after photographing it, but I could not stop going back for just one more bite. I ate the whole damn thing, and loved every single bite. In fact, the leftovers are for dinner tonight and I can’t wait to have more!
  • I think my great grandmother would have loved these. I know my dad will, and I can’t wait to share.
  • Oh! The kraut would be a nice side dish to any pork dinner, as well!

Now, go enter the contest! Dig down into your family heritage and twist those recipes up with some greens from Nature’s Greens and Rawl! Once again, one grand prize winner will win a trip for two to Myrtle Beach or Charleston, SC for a two night hotel stay--plus $1,000 in spending money from Rawl/Nature’s Greens! Hurry up!

Bratwurst and Apple Kale Kraut Sandwiches

Wednesday
Jun012011

Brownie Crisps and Ice Cream Sandwiches

Brownie Crisp Ice Cream Sandwiches

You need some chocolate. You want a cookie. Maybe not too sweet, just some good, deep chocolate flavor. What? You’re out of cookies? How about a brownie? Yeah--that’ll do! Oh. Nope, fresh out of brownies. What do you do? You make these brownie crisps. You can have these in the oven in five minutes. I’ll bet you even have everything on hand! Brownie Crisps are a dark chocolaty brownie condensed into an ultra thin, crispy cookie. They’re also fast and easy. Instant gratification. Well, they do have to bake, so--roughly twenty minute gratification.

I made two batches in no time at all the other day. One with pecans, too. But I didn’t press the nuts into the batter, and they didn’t stick. Nothing like picking up a nut topped cookie, just to have the nuts roll off! Well, it was kind of funny, looking back. Rolling nuts, ha. So the moral here--if you’re adding nuts to these, press them in and hope that they stick! If they don’t, rescue them. You’ll at least have some toasted nuts to use in another recipe. Positive outlook, right?

They’re also perfect for ice cream sandwiches! When cutting the crisps after baking, I used a square biscuit cutter. They immediately struck me as the perfect size for an ice cream sandwich. They were!

I’m eating the last ice cream sandwich right now. I hid it in the back of the freezer. Shhhh. Don’t look at me like that. The kids had their share. You’d do it, too! Ha! The espresso powder in the crisps makes these a grown up friendly ice cream sandwich, as well. They’re not overly sweet, which is rather nice. They also don’t get soggy and stick to your fingers like store bought ice cream sandwiches. So no messy finger licking.

If you decide not to make these ice cream sandwiches with them, that’s ok, too. They’re addictive cookies!

I made a couple of changes in the recipe: I used less butter (6 tbsp instead of 8), and I added a bit more chocolate (1 1/2 oz instead of just 1 oz).

Brownie Crisp Ice Cream Sandwiches

Brownie Crisps

Adapted from Boston Tea Parties

6 tbsp butter
1 1/2 oz unsweetened chocolate
1 tsp instant espresso powder (or instant coffee)
1/2 cup sugar
1 egg
1/4 tsp vanilla
1/4 tsp salt
1/4 cup flour
1/2 cup finely chopped nuts (optional)

Heat oven to 375 degrees.

Melt the butter and chocolate in the microwave for about 45 seconds and then check. Give it a bit more time, then stir--it should all melt together  by then. If not, give it about 15 more seconds at a time till all melty. Or you could do this over low heat in a saucepan.

Stir until smooth, then add the espresso powder and stir to dissolve. Stir in sugar, then the egg and vanilla. Mix well. Add the salt and flour  next, then mix until smooth.

Line a 15x10 inch rimmed baking sheet with parchment paper. Spread the batter on the parchment using a rubber spatula. If you're going with nuts, add them now and press them lightly into the batter.

Bake for 15 minutes. When done baking, remove the pan from the oven and cut the cookies immediately. I used a square biscuit cutter, but you can use whatever you want. Use any shape cookie cutter you like. Set them on a rack right away to finish cooling. Store in an airtight container. I got about 16 per batch, but I cut them about 4 inches square. You’ll get more, of course, if you cut them smaller.

To make ice cream sandwiches, just use your favorite ice cream. I used the same biscuit cutter to cut squares of strawberry ice cream. Wrap them in plastic wrap and store in the freezer.

Brownie Crisp Ice Cream Sandwiches



Tuesday
May262009

Pesto Parmesan Turkey Burgers and Some New England Sights

Where to start?  I guess, with the food, since this is a food blog, right?

pesto-parmesan-burger-3

This is a quickie recipe that I whipped up a few weeks ago.  We had some ground turkey hanging out in the freezer, like it does, and I wanted something different.  Burgers are always welcome, but a little variety is nice.  A look in the pantry turned up a jar of Trader Joe’s pesto.  Bingo!  One easy recipe, coming up!

Note: We had two 3/4 pound packages of farm fresh ground turkey (one white, and one dark meat) that we combined to make these.  The farm fresh meat is very moist, so we added bread crumbs.  If your ground turkey doesn’t seem extra moist, you can skip the bread crumbs.  Bottom line--the patties should hold together, so you be the judge.

Pesto Parmesan Turkey Burgers

1 1/2 pounds ground turkey
1 1/4 cups grated fresh parmesan
1/2 cup prepared pesto
1 1/2 tsp garlic pepper rub
1/2 cup bread crumbs

Pesto Mayo

Your favorite mayo (we like Hellman's!)
prepared pesto

Mix all of the burger ingredients (except the things for the pesto mayo) in a medium bowl and form into patties.  (We got 8 for this amount)
Cook in a hot pan with a little heated olive oil, or grill for about 4 minutes per side.
For the pesto mayo, just eyeball the amounts until you get it to your liking.
Add any additional toppings you like.

 

 pesto-parmesan-burger-5

 

 

 

And now, some shots from around NH.  These are some taken at Odiorne Point State Park, in Rye, NH.  We love visiting here, and we’re out at the coast all the time, anyway.  The park has the Seacoast Science Center, which is full of exhibits featuring the local wildlife.  The building itself is built on and encompasses the home originally built on the land in the 1600’s.  Here is a bit of history about Odiorne Point from NhStateParks.com:

History
In the dense growth of shrubs and vines, covering much of the park's 330 acres, remnants of Odiorne's past silently remain. Reminders of other eras and stark contrasts; idyllic summer estates and gaunt reminders of coastal fortifications. In terms of man and his settlement of this coastal land, Odiorne Point remained a true wilderness until almost 400 years ago. During summer migrations Native Americans of Pennacook and Abnaki tribes visited the area which they called Pannaway. Permanent settlement began in the 1600s.

In 1623 an agent of England's Council for New England cameto fish and trade in the New World. David Thomson journeyed to New England on the ship Jonathan to establish the first New Hampshire settlement at what would become Odiorne Point. Many others followed, and the original settlement grew and spread along the coast and up the river.

John Odiorne joined the settlement in 1660. He acquired several acres of land from the shoreline west into the marshes beyond. Like the others, he farmed and fished. The Odiornes remained on the property for several generations, always a part of the continuing changes in the Odiorne Point community.

By the 1700s the settlement was well established, but the governing and trading activities had moved north into the deep harbor area of Strawberry Banke (now Portsmouth). The farms of Odiorne Point helped to feed the burgeoning port of Portsmouth for about 150 years.

After the Civil War farming gradually gave way to a colony of hotels and large summer homes. Generations of families spent their summers by the sea. In this era of large seaside resorts, a grand hotel called the Sagamore House was built on the property. Over the years smaller parcels of land were sold for summer homes and estates. Formal gardens and tree-lined drives ornamented the properties. By the late 1930s seventeen families lived on Odiorne Point, including an eighth generation descendent of John Odiorne and the last of the Odiornes to live on the ancestral homestead.

World War II (WWII) brought drastic changes to the landscape and to the lives of these people who loved their land by the sea. In 1942 the federal government purchased all the property from Little Harbor to the Sunken Forest, as well as the adjacent marshland. Within a month the Odiornes and their neighbors were gone.

Military structures were quickly built to house personnel, armaments and supplies. Massive concrete casements, often called bunkers, were constructed and camouflaged with thick vegetation. Because of their open aspect to the sea, many of the estates were demolished, and Route 1A was closed. Odiorne Point became known as Fort Dearborn, and for nearly twenty years, was part of the chain of coastal defenses that protected Portsmouth Harbor and the naval shipyard. In the late 1950s Fort Dearborn was declared surplus property. It was sold to the state of New Hampshire for $91,000 in 1961.

You can see a photo of the original house in the photo on this page.  The old  house is still there and now a part of the Science Center.   Sadly, the area was taken over during World War II and used as part of the coastal defense.  This photo from activerain.com shows one of the bunkers that is still there.

odiornepointbunker

My dad grew up on the coast, and his father had the chance to buy a very large, very gorgeous home that is still there today, for $5,000.00.  Everyone back then thought the homes on the coast would be destroyed.  Thankfully, they weren’t.  But sadly, my grandfather didn’t buy the house! 

 

 

And here are a few more photos from our trip up the the White Mountains yesterday.   There’s a couple of vista shots, and a few of only the second time in my life to see a moose up close.  We almost didn’t take the Kancamagus Highway to cut through the mountains, but I’m glad we did.  This “little” guy was hanging out on the side of the road!  I was able to get right in front of him, and then he crossed the road and went by just a few feet from us.  Being a city girl, this was very exciting!

 

 

Thursday
Apr162009

Greek Sandwich with Feta Vinaigrette

greek-salad-sandwich-6

You’re in a hurry! Running late, maybe even stuck in traffic. What’s for dinner? With one quick stop to the grocery store, or better yet—the farmer’s market, you can have everything in one bag to make this tempting sandwich.

greek-salad-sandwich-8

 

We love this one. Seriously. L. O. V. E. It’s cool and refreshing with zero cooking involved, so that makes it great for hot summer evenings when you can’t even think of turning on the oven. What’s so great about it? Well, aside from being delicious and loaded with vegetables, it’s also crunchy, cool, and satisfying. I think it would be great with some grilled chicken tucked in there, too. And now that we can actually see the grill out there in the yard, it’s a perfect time to try that option out. We’ve been enjoying this all winter long. Yes, really! With bagged spinach, Campari Tomatoes or vine ripened, and an English Cucumber—you know the ones, all wrapped up in plastic—this still tastes like a fresh summer sandwich.

 

greek-salad-sandwich-5

Have you guys tried the Campari tomatoes? They’re the closest I've found to garden fresh. They’re sweet and so good. I think I’ll have to do a side by side when we start getting garden tomatoes this summer. Anyway, they’re a bit pricier than the pink, bland “other” tomatoes, but they’re well worth it.

I found this recipe a while back at MyRecipes.com. If you haven’t checked this site out yet, you should. It’s packed with great recipes and tips! Whether you want quick recipes, diet friendly, budget, or party recipes and more, you can find them there. The MyRecipes.com network has recipes from some of your favorite magazines:

Just look at all of those resources, right at your fingertips! So check them out!

 

 

greek-dressing-on-salad-3

You can find the recipe for the sandwich here: Greek Sandwich with Feta Vinaigrette. The only thing I do differently is to use fresh spinach instead of arugula. And do make the dressing to taste—a reviewer said she thought it was a bit lemony, so she added extra oil. It’s all to taste, right?

One side note—we like to really pack the salad into the sandwiches. I know, oink, right? But it’s salad! Can’t fault me for that, hehe. So it can get a little messy. Serve with a fork for picking up the salad that is going to fall out in your plate. And if you’re serving it to guests, make sure they’re people you’re not trying to impress with your graceful eating habits. This sandwich is good. Really good. And worth getting a little messy over.

 

If any of you decide to try it, please let me know how you liked it, and also let me know if you try it with chicken! One more thing! The dressing and salad make a wonderful side salad on their own, or even with some chicken added for a main dish meal.greek-salad-sandwich

 

Monday
Feb022009

Look, its a Steak and Cheese!

Or IS it????

In an effort to eat healthier, I've decided to cut some of the meat from our diet. That isn't steak at all. It's sliced Portobello Mushrooms! And oh my gosh, what a delicious sandwich!

My confirmed meat-eating husband completely loved these. I served them on roasted garlic ciabatta, but you can serve these on your favorite type of roll. Honestly, the flavor is so good that you can't even tell you're not eating meat. And if you can tell, well, it tastes so good that you won't care! Seriously.

I used a frozen blend of herbs in this, but you can use whatever you want. And I was also thinking that the next time I make these, I'll try adding fennel seeds and cook it up the same way I do sausage and peppers. (Scroll down, it's the second recipe.) And I don't see why you couldn't use steak in these--so go ahead and give it a shot if you like.

This is from Eating Well, and I've changed it up a bit.

Portobello "Cheese Steak" Sandwiches

To print this recipe, click here!

2 tsp olive oil
1 red onion, sliced
2 garlic cloves, minced
2 medium red bell peppers, sliced
4 large portobello mushrooms, stems and gills removed, sliced
3-4 tablespoons of your choice of fresh herbs, minced (I used a blend of Basil, Oregano, Rosemary and Thyme)
1/2 tsp fresh cracked black pepper
1 1/2 tbsp flour
1/4 cup chicken or vegetable broth
1 tbsp low sodium soy sauce
reduced fat provolone cheese, thinly sliced
4 whole wheat rolls

Heat oil in a large skillet over medium high heat. Add onion, garlic and peppers, cook for 5 minutes.
Pour in a scant 1/4 cup of water, cover and cook for about 4 minutes.
Add mushrooms, cook uncovered for another 6-7 minutes, stirring occasionally.
Add herbs and pepper.
Reduce heat to low, sprinkle the flour over the vegetables and stir to coat.
Stir in broth and soy sauce, and bring to simmer.
Remove from heat, cover the vegetables with cheese, and let it stand for a couple of minutes,
till the cheese melts.
Divide the mixture between the rolls and serve.