For the Love of Food

Ingredients:
3 Lasagna noodles
1/4 Cup of chopped , raw smoked bacon
2 Cups of roughly chopped Cabbage
4 Liters of Water
4 Beef Boullion Cubes (or enough boillion powder for 4 Litters of water)
1 teaspoon of Pepper
1/2 teaspoon Salt

Directions:
Boil water in a medium sized pot. Once water has come to a boil, add the beef boillion and let dissolve. Add the bacon peices, cabbage, salt, and pepper. At this point, taste and add more salt if desired. Let boil covered for 5 minutes.
In the mean time, break the lasagna noodles into peices (about the size of a US quarter or a 2 Euro piece). Add noodles to the soup and stir. Let boil covered, stiring occasionally for about 20 mintues. When the noodles and cabbage are soft enough, remove from heat and serve.

Serves 2-4

Ingredients:
1/2 Lbs. ground Beef
3 Tablespoons Olive Oil
1 Onion, chopped
2 Garlic Cloves, crushed
2 Celery stalks, chopped
7 oz. can of sliced Mushrooms
1/8 Cup of Milk
1/2 teaspoon Sugar
1 teaspoon Oregano
1 teaspoon Basil
1 teaspoon Salt
1 Dash of Pepper
400-gram (14 oz.) can of Diced Tomatos
7 oz. (1/2 can) of Water
200-grams (7 oz.) can of Tomato Paste

Directions:
In a medium-sized pot, brown the beef, and then drain the fat. Add olive oil, onions, garlic, celery, mushrooms, salt, and pepper. Saute until the onions are soft. Add tomato sauce, tomato paste, and 7oz. (1/2 can) of water, milk, sugar, oregano, and basil. Mix. Bring to boil on high. Cover and reduce heat to low. Cook for 45 minutes. Serve over spaghetti or rice.

Makes enough for 4 servings with Spaghetti.

Ingredients:
1 bunch of Lamb’s Lettuce, thoroughly washed, roots removed
2 Tablespoons of fresh Lingonberry (Other names for this berry are: Lowbush Cranberry, Mountain Cranberry)
1/4 of a Yellow Bellpepper, chopped
1 whole Roasted Pepper , canned, cut in slivers
1/4 teaspoon Pepper
1/4 teaspoon Salt
1.5 Tablespoons Ginger Balsamic Vinegar
1 Tablespoon Hazelnut Oil

Directions: Mix first 4 ingredients in a large bowl. Sprinkle pepper over the salad ingredients and toss to coat. Repeat the same steps for the remaining ingredients.

Serves 2-4

Ingredients:
1 Granny Smith Apple, sour, seeded and chopped
1 raw Turkey leg (drumstick) with skin still attached
2 Lbs. of canned Sauerkraut
4 dried Juniper Berries
1 dried Bay Leaf
2 dried Allspice berries
4 dried Cloves
2 Cups of Veggetable Broth
A 6-Quart Pressure Cooker (if you do not have access to a Pressure Cooker, see** bellow)

Directions:
Pour the canned sauerkraut into the pressure cooker, do NOT drain, and then place the turkey leg in it so that it is partially covered by Sauerkraut. Add all other ingredients. Seal the pressure cooker and cook on high. When the pressure has reached “maximum strength”, set a timer for 30 minutes. When the 30 minutes are over, remove the pressure cooker from the stove top and let the pressure naturally release from the pot-do notforce it out prematurly! When the pot is safeto open, open it, and check the turkey leg to see that it has prperly cooked through. If not, you may put it in the oven to finish cooking, or you may reseal the pressure cooker and cook it for another 20 minuteson high. When done, remove the turkey leg, and set aside. Remove the juniper berries, the bay leaf, the allspice berries, and the cloves, and discard.

Once the turkey leg has cooled down enough to handle, remove the skin and discard. Tear off as much turkey meat as you can, and put it back into the pot with the sauerkraut. It is now ready to eat! This goes well with potatoes and bratwurst. *If the Sauerkraut is too sour for your taste, fry up some Bratwurst in a pan and then sauté the sauerkraut in the leftover grease.

**The pressure cooker helps the turkey leg cook through faster, if you do not have access to a pressure cooker, use a normal pot, and check the turkey leg with a meat thermometer after 40 minutes of cooking until it is thorougly cooked. Because of the longer cooking time, make sure that the liquid does not run out so that the saurkraut starts to burn to the bottom of the pan. Have some extra vegetable broth handl and add 1 cup extra at a time when liquid levels get critically low.

This is my “Bag Roast” served with Klöße (also spelled: Kloesse; are shredded potato balls that have bread in the middle and have been boiled, when I have a good recipe for them, I will post it)

This is based on the “Ribeye & Roasted Garlic Vegetables” recipe from the “Reynolds Oven Bags Cooking Guide”

Ingredients:
2 Lbs. Pot Roast (beef)
2 Celery Stalks
1 large sweet Onion
2 New Potatoes , washed and chopped
1 1/2 teaspoon Oregano
3/4 teaspoon Pepper
1/2 teaspoon Salt

1 Tablespoon Flour
1 “Reynolds Oven Bag“, Large Size (16″ x 17 1/2″)

Directions:
Preheat the oven to 325°F (162°C). Shake the flour in the “Reynolds Oven Bag”. Place the bag in a baking pan with the opening towards the wide side of the pan. Combine the oregano, pepper, and salt; rub onto surface of beef. Add the beef to the “Oven Bag.” Arrange the vegetables around the beef in a even layer; sprinkle with aditional salt and pepper, if desired. Close the “Oven Bag” with the provided nylon tie. Cut 6 1/2-inch slits in top of bag; tuck ends of bag in pan. Bake 1 hour to 1 hour and 30 minutes, or until the meat thermometer reads 145°F (63°C). Place vegetables and meat on a serving platter. Pour the remaing juice from the bag into a grevy bowl, mix with some cornstarch if desired (to thicken).

Makes 4-6 Servings.