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Archive for the ‘Nutrition’ Category

Time for Autumn Casserole

Friday, October 7th, 2011

You can tell it’s October outside by the coolness of the mornings and days getting shorter. I’m also seeing more deer, bighorn sheep and elk on my drives into Yakima.

This is my favorite time of the year and I love to spend as much of it outside as possible. Every Saturday in October you’ll find us outside: hiking in the woods and working around the house getting ready for winter. In the Washington Cascade mountains, winter comes early, and take it from me…it’s no fun dealing with gutters and gardens in the snow.

When I’m outside all day, it’s wonderful to come in to a hot meal waiting for me. That’s how I got started making Autumn Casserole…looking for an EASY, filling meal that you can put together quickly and walk in and eat. It is SO EASY and cooks all day, ready for you with a wonderful Oktoberfest-ive smell. At potlucks it’s also a big hit viagra 50 mg pfizer. It’s my pleasure to share it with you here viagra online india. There are only 4 ingredients that go into the slow cooker, 5 ingredients total if you count the mashed potatoes that we always serve with it.

AUTUMN CASSEROLE
created by Louise Achey

Prep time: 15 minutes
Cooking time: 6-8 hours in slow cooker
Serves: 6-8 depending on size of cooker
Serve with: Mashed potatoes

One of hhe best things about this recipe is the endless possible variations you can try of the ingredients, particularly of the sausage and apples. The only sausage that we’ve ever been disappointed in has been smoked sausage, because to us the smokiness didn’t seem to “meld” as well with the other flavors as well.

The amount of each ingredient depends on how big your slow cooker is. Mine is tall and holds 3 layers of each (see picture).

Ingredients for Autumn Casserole

Ingredients:
64 oz Sauerkraut, drained well
1 lb Sausage (kielbasa, bratwurst, etc) cut into ½ inch slices
2 medium Onions, sliced into 1/3 inch slices, then separated
2 medium Apples, sliced
Optional 6 medium potatoes (to make mashed for side dish)

Layer ½ inch of drained sauerkraut on the bottom of a slow cooker. Follow that with a layer of sliced sausage, then sliced onion, then apple slices. Repeat sauerkraut/sausage/onion/apple layers 1-2 more times, depending on the depth of your slow cooker, finishing with a final layer of sauerkraut on top.
Cook for 6-8 hours on low or 3-4 hours on high. Serve with mashed potatoes. You can serve the mashed potatoes on the side, or put a scoop in first and then add the casserole on top, like this:

Autumn Casserole Ready to Eat

I’d love to hear how it worked for you, what sausage and apples you used, and what you served with it (in place of mashed potatoes).
Happy Oktoberfest!

My Favorite Salad

Friday, April 10th, 2009

Last weekend was our Spring Family Gathering, Saturday of the weekend before Easter .

I am ALWAYS requested to bring this salad. If you are toasting the almonds and sesame seeds while you are making it, set the timer or you can scorch them.

ORIENTAL COLESLAW
Dressing:

1/2 cup (*1/4 cup)        Salad oil
¼ cup                White vinegar
6 Tbsp            White sugar
2 packets            Ramen noodle seasoning
2 ½ lb (1 large head)    Shredded cabbage
½ cup                Chopped green onion
1 cup                Toasted slivered almonds (OR
1 cup cooked chicken)                2 Tbsp            Toasted sesame seeds
2 packages             Uncooked ramen noodles, crushed

Make dressing ahead of time, if possible. Just be sure you stir well, so sugar is dissolved.

Mix cabbage, onion, almonds and seeds. Add dressing and toss lightly. Add ramen noodles and toss again. Chill.  Serves 12.

Notes:

*  =    I usually use only ¼ cup and it comes out great, and is a lower fat version. For lower fat, use only one packet of ramen noodles.

For lower sodium version, use only one packet of ramen seasoning.

Have a great Easter,

Louise



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