These days, we eat sauerkraut almost every day. I used to think sauerkraut was only good with sausages, but it goes well with any meat dish, and it has great health benefits when it is lacto-fermented. The fermentation is started by simply adding water and whey left over from cheesemaking to the shredded cabbage - easy.
I've become a fan of growing cabbage in the garden. It is easy to grow and buying organic cabbage in large quantities can get expensive. It has become another one of our garden staples, along with calabaza squash, lettuce, and peppers.
We still have Poblano and Jalapeno peppers in the garden. They usually make it through summer and continue to produce till late October. These two peppers have been the easiest to grow for us. The bell peppers are producing, but a lot less. I really like Poblano peppers. They are spicy, but not too much so that the kids still enjoy them, and they are just the right size for stuffing.
Peppers love the warm weather, and since our plants are planted in raised buckets, this way they aren't bothered by too much rain, as they thrive in well drained soil.
We made Stuffed Poblano Peppers for dinner, doubled the recipe, and had plenty left-over to save for another dinner.
Recipe adapted from Martha Stewart
I substituted browned ground beef for the black beans called for in the recipe. It turned out great. We have cut way back on our consumption of grains and have been feeling better since doing so. I also switched from cornmeal in the original recipe to grits and figured that would be more than enough grain for us. I liked the looseness of the grits, and we are big fans of grits here - Southern style. That means no syrup or any other sweetener, that's a big no, no! (If you haven't read the Ten Commandments of Grits, then please proceed to the link and take a look).
1 can (28 ounces) whole tomatoes in pureed
1 jalapeno chile (ribs and seeds removed, for less heat), minced
2 small onions, chopped
3 garlic cloves (2 whole, 1 minced)
coarse salt and ground pepper
1 lb. ground beef, browned
1 cup yellow grits
1 cup shredded pepper Colbi or Jack cheese - I used Colbi
1 teaspoon ground cumin
4 large poblano chiles, halved lengthwise (stems left intact), ribs and seeds removed
1.Preheat oven to 425 degrees. In a blender, combine tomatoes in puree, jalapeno, half the onions, and 2 whole garlic cloves; puree. Season with salt. Pour sauce into a 9-by-13-inch baking dish; set aside.
2.In a medium bowl, combine ground beef, grits, 1/2 cup cheese, remaining onions, minced garlic, cumin, and 3/4 cup water; season with salt and pepper.
3.Dividing evenly, stuff poblano halves with bean mixture; place on top of sauce in baking dish. Sprinkle poblanos with remaining 1/2 cup cheese; cover baking dish tightly with aluminum foil.
4.Bake until poblanos are tender, about 45 minutes. Uncover, and continue to cook until sauce is thickened slightly and cheese is browned, 10 to 15 minutes more. Let cool 10 minutes.
Linking with Harvest Monday.