Hello everyone! If you follow us on Facebook or Instagram you saw that I was busy catching up on store and home tasks today on my "day off". When you own a business you never truly have a day off- it can be impossible to put work away when you care about something so deeply, and yet rest is important, and so is catching up at home. Today the catching up at home of course included cleaning and lots of time with the pets, but also cooking. It's not all quilting, all the time around here, despite what it may seem lol. Here are a few of the recipes I made for meals this week:
German Sour Cream Cucumber Salad
Makes one 32oz deli container, plus a little for the chef :)
Ingredients:
- 6-8 approximately 8" cucumber, go for more if they're smaller
- 1 small sweet onion, quartered
- 7oz. full fat sour cream, you can use low fat it's just not as good
- 1/2 cup fresh dill, loosely packed, rough chopped, you can substitute a couple tablespoons of dry, again it's just not as good
- 2 cloves of fresh garlic, grated
- Salt
Peel the cucumbers, cut in half lengthwise and use a spoon to scoop out the seeds. Once this is complete you'll want to use a mandolin to slice them about an 1/8" or less thick. Place the cucumbers in a colander with a bowl underneath and liberally salt- you'll want them a little saltier than how you salt most of your food, this will be added flavor later and help them drain excess moisture. Let them drain, periodically dumping the water, and give them a stir. The longer you can let them drain the better the salad will hold up throughout the week. I try to do at least 2 hours, but 6+ is truly ideal. Once the cucumbers have sat and drained, place them in a bowl and use the mandolin to slice the onions. Add the onions, dill, garlic, and sour cream to the cucumbers. Now here is where the measure with your heart bit comes in- taste it- does it need a little more dill, more sour cream(it should be lightly coating each cucumber slice- but not overwhelming them, more garlic perhaps? Adjust as you see fit, but remember all the flavors will develop more as the week goes on so be especially careful with the garlic and salt. Enjoy!
Breakfast Burritos
Makes 8 Burritos
Ingredients:
- 10 eggs
- 1/4 c whole milk
- 2 lbs ground breakfast sausage- we get the bulk sausage from The Country Smokehouse in Almont
- 1 package of breakfast potatoes-Simply Potatoes Signature Seasoned Diced Potatoes
- 1lb package Mexican shredded cheese
- 8 burritos size flour tortillas
Cook the potatoes according to the package-set aside. Next cook the sausage and make sure to use a spatula to break it up into really little crumbles-set aside. Last scramble the eggs with the milk, I like to do this in the sausage pan so I don't have to add any oil to the pan and it adds some extra flavor to the eggs. Now it's assembly time- simply add equal amounts of eggs, sausage, potatoes, and a sprinkle of cheese to each tortilla and roll. I like to wrap them in aluminum foil so they can easily be reheated in the toaster oven and eaten on the go. They're great dipped in a little salsa or hot sauce too! PS- these freeze super well and can be reheated from frozen just make sure to wrap them in foil and then store them in a freezer bag or wrapped in freezer paper.
BONUS RECIPE!
Don't want to turn all those cucumbers into sour cream salad? Make my favorite Japanese cucumber salad- Sunomono
This recipe is by far my favorite: https://www.justonecookbook.com/sunomono-with-cucumber-and-wakame/
Hope you all have a great week, happy sewing, XO-Kirsten