Sauerkraut

I have NEVER liked sauerkraut, on anything. Until, that is, I made it myself. Now I'll eat the whole jar by myself in a few days, and be wanting more. Time to start growing cabbage, seriously.

Ingredients

1 head of Cabbage, just over 2 lbs or so - I prefer Purple

1 Tbsp Caraway

2 Tbsp Salt

Directions

Remove any broken or wilted outer Cabbage leaves. Cut the head in half, and remove the core. Shred the cabbage any way you want - food processor is fastest, but a good sharp knife works just as well, and so will a mandolin (just don't slice off the tip of your finger - it hurts!).

Place the cabbage in a heavy duty gallon-size ziploc bag, and dump both the caraway and salt in with it. Close the bag, leaving the air inside. Give it a good shake, making sure the seasonings are evenly distributed. Squeeze the air out of the bag, and then place it inside a second bag, just to be safe.

Here comes the fun. Place the bag on a solid surface, like your cement front porch. Take a rolling pin or a meat tenderizer and just start beating the crap out of it - hard enough to break down the cabbage, but gently enough to not break through the bags. Beat it until all the cabbage is releasing juices, and then keep beating it for a few more minutes.

Pack the cabbage into quart-sized mason jars, leaving about two inches at the top - it should fill two jars. Pack it down really well, and then slowly add a bit of water to the jars until the water level just rises above the cabbage level.

Cover with a lid, and store at room temperature for three days or so, then place in the refrigerator.

Verdict

I really love this stuff! It satisfies my salt craving, and it's good for me. It's great on a pastrami sandwich, on a slice of rye bread with some mustard, or even just by itself.

Homemade Ranch Dressing

I have a Raw Ranch Dressing recipe that is really pretty decent, but I honestly prefer the non-raw variety so much more. I was at the grocery store the other day, trying to decide which commercial ranch variety was the lesser of the evils. To tell you the truth, none of them are! They are all evil - VERY, VERY, VERY Evil! So, I made my own.

Ingredients

• 2/3 cup Buttermilk
• 1 cup Mayonnaise
• 1 small clove Garlic, minced
• 1 Tbsp fresh Parsley, minced
• 1/2 tsp dried Onion
• Salt and Fresh Cracked Pepper to Taste

Directions

Combine all ingredients in a mixing bowl, and blend using a hand blender to break up the Parsley and Garlic even further (you could do this in a food processor, but I don't have one).

Verdict

This was amazingly good! I think it may need a dash of dill, but other than that, I don't think I'd change anything. My only fear is that the fresh garlic will take over as it sits in the fridge. I guess only time will tell.

I know it doesn't qualify as dairy-free by any means, but this is one of our few indulgences, and it helps us eat more fresh veggies, so I think we'll be okay. Yummy!

Raw-nch Dressing

Ingredients

• 1 1/2 Cups Cashew - soak for 2 hrs - drain
• 1 Cup Water
• 3 Tbsp Lemon Juice (about 1 sm Lemon)
• 1/4 Cup Pickle Juice + 1 Small Pickle
  
• 1/3 Cup EVOO
• 2 Tbsp Maple Syrup (or agave or honey)
• 2 lg Cloves Garlic
• 1 tsp Garlic Powder
• 3 tsp Onion Powder
• 1/2 tsp Dill
  
• 1 tsp Salt
• 1/2 tsp Basil
• 1/4 cup Minced Parsley

Directions
Blend all but the Parsley - stir it in afterwards. Pour in a storage container. Makes about 3 cups of dressing. Will keep for about 1 week in refrigerator. Dressing will thicken in the refrigerator to more of a dip, add water to thin to desired dressing consistency if it thickens too much for your preference.

Verdict
Another one from Leigh Anne - this one, I think, needs a bit of modification ... it has too much vinegar. I'll make some changes next time I make it, but overall we were pretty impressed.