Tag: Apple Juice

Bratwurst and White Beans with Sage

As we transition into fall, I start craving comfort food-type dishes, especially ones that don’t take all day to make, because despite still working from home, I find that I have even less time to cook!

This recipe for Bratwurst and White Beans with Sage is a quick and easy dinner that also only uses one pan, so it has quickly become a favorite of mine.

The recipe has under 10 ingredients too, so it’s an easy one to add to your grocery list.

Ingredients:

  • 1 tablespoon olive oil
  • 4 bratwurst, sliced into coins
  • 3 whole garlic cloves
  • 4 fresh sage leaves, plus more for garnish
  • 2 (15 oz) cans cannellini beans, rinsed and drained
  • 1 cup unsweetened apple juice
  • salt and pepper, to taste
  • day old bread, for serving (optional)

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Apple Cinnamon Donut Holes

I wanted to make another batch of the Applejack Spiked Hot Cider but *gasp* I couldn’t find any apple cider anywhere! There must have been a Thanksgiving rush, but I wanted some darn Apple Cider. But then I remembered I bought a Babycakes Cake Pop Maker (paid link) and figured I could at least make Apple Cinnamon Donut Holes as a sweet apple-y substitute. (Because I couldn’t find apple cider, I substituted apple juice)

 

Ingredients (this makes 2 1/2 – 3 dozen):

  • 1¼ cups all-purpose flour
  • ½ cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon allspice
  • ¼ cup vegetable oil
  • 1 egg
  • ½ cup apple juice
  • ¾ cup sugar
  • 1½ teaspoons cinnamon

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Reuben with Homemade Sauerkraut

What do you do with left over Corned Beef and Cabbage? Make Reubens of course!
Because we still had some of the Creamy Horseradish Dijon sauce from the Corned Beef and Cabbage, I substituted that for thousand island dressing. Past that, this recipe is pretty traditional.
I still had half a cabbage left so I decided to make my own sauerkraut using a “fast” method so I could enjoy a Reuben with Homemade Sauerkraut today instead of waiting days for the sauerkraut to be ready.
Ingredients:
Sauerkraut:
  • 1 tablespoon olive oil
  • 1/2 a small onion, chopped
  • 1/2 a head of cabbage, roughly chopped
  • 1/3 cup cider vinegar
  • 1/4 cup apple juice
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/4 teaspoon caraway seeds

Reuben:

  • 2 tablespoons butter, divided
  • Left over corned beef, thinly sliced
  • Sauerkraut (recipe above)
  • Rye bread
  • Swiss cheese
  • Creamy Horseradish Dijion (recipe here), or thousand island dressing

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