Per request of family members and friends, I have added this webpage to share some of our favorite Recipes on our website.
Please find a few select recipes below, or check out my Pinterest board TASTY THINGS to find a variety of recipes and meal inspirations.
This recipe from the kitchen of Sabine Stephens won First Prize in the 2006 Mambolicious Recipe Cook-Off Contest in the Category "Asian Twist" sponsored by Mambo Sprouts Marketing®.
4 small or 3 large boneless chicken breasts cut into small chunks
2 Tbsp olive oil
2 cups thinly sliced shiitake mushrooms, stems removed
2 cups thinly sliced white mushrooms, stems removed
2 Tbsp minced parsley
2 garlic cloves minced
1 Tbsp balsamic vinegar
2 Tbsp sugar
3 Tbsp San-J Reduced Sodium Tamari Soy Sauce
1/2 cup chopped walnuts
Preparation: In large skillet heat 1 Tbsp oil over medium-high heat. Add chicken and cook for 5 minutes or until done. Remove from skillet and set aside, cover to keep warm. Heat remaining 1 Tbsp oil in skillet. Add mushrooms and cook without stirring about 2 minutes. Stir in parsley and garlic and sauté for about 5 minutes or until mushrooms release their liquid. In small bowl combine balsamic vinegar, sugar and San-J Soy Sauce. Add mixture to mushrooms and cook for 2 minutes. Add chicken and walnuts.
Serve over rice, noodles or with potatoes. Makes about 4 servings.
This recipe is one of our family's favorites and we never get tired of eating these delicious rollups. The rollups are made with lean ground turkey and whole wheat lasagna noodles, so this recipe is on the healthier side. The dish is easy to make and it' i great for re-heating to eat over the course of a few days.
6 whole wheat lasagna noodles, uncooked
18 oz. lean ground turkey
1 tbsp. garlic salt
1 tbsp. Italian herbs
1/2 tsp. crushed red pepper
1/2 tsp. dried minced onion or garlic
4 cups marinara sauce, divided
3 oz. low-fat mozzarella cheese, divided
Preheat oven to 375°F. Prepare lasagna noodles according to package directions. When they're finished cooking, drain and run cold water over them. Then, on large cutting board, lay the noodles flat.
Meanwhile, place large frying pan over medium heat. Add ground turkey, spices and herbs. Mix well, breaking turkey apart with spatula, and cook until turkey is no longer pink. Mix 1 1/2 cups of marinara sauce and remove the pan from heat.
Spread 1/2 cup of the sauce in the bottom of the medium casserole dish and set aside.
To assemble the rollups, divide the meat mixture evenly among the noodles and spread it across two-thirds of the length of each noodle. Sprinkle 2 ounces of the cheese on top of the meat. Then roll the noodles, making sure that the filling remains inside. Place the rolls into the casserole dish so they don't touch. Top with remaining sauce and cheese.
Bake covered for 20 minutes, then uncovered for five more minutes. Remove from oven and allow to set for five minutes.
Sabine's Tips: Depending on how much ground turkey and marinara sauce I have on hand, I like to make 7-9 rollups at a time instead of just six by using a little more of those two ingredients and cook a couple more noodles. I also like to use the extra turkey left in the pan to top the rollups with and to fill into the space between the rollups in the casserole dish before I sprinkle the cheese.
Quick and delicious dessert with only two ingredients:
1 can Pillsbury Crescent Rolls (Reduced Fat)
1 small can Cherry Pie Filling
Unroll crescent dough on flat surface. Push perforated seams together so that they are sealed. Cut dough into eight squares and insert squares into greased muffin pan. Fill with cherry pie filling and fold edges partially over filling. Bake at 375°F for 20 minutes or until golden brown.
Sabine's Tips: Mix some confectioners sugar with a little bit of hot milk and drizzle over cherry cresent cups. Or sift confectioners sugar over top of Cherry Crescent Cups.
Schupfnoodles (German Schupfnudeln) are potato dumplings and a pretty filling meal due to the combination of flour and potatoes - especially when browning them in a pan with butter. Schupfnudeln with Sauerkraut and Ham are a very traditional German serving variation of these noodles/dumplings.
Ingredients: 800 g potatoes, 500 g flour, 3 eggs, salt, nutmeg, 1 tbsp oil
Cook potatoes with the skin, then peel and put through potato press while still warm. Add flour, eggs, salt and ground nutmeg and knead well. In a large pot heat water with salt and oil. Roll out dough on a cutting board with rolling pin, then cut dough in thin strips and drop into boiling water (roll the strips in between your hands first to give them their traditional shape). As soon as the noodles swim on top they are done. Take them out with a spoon and let the water drip off well. Keep warm. To your liking, serve with browned butter or brown noodles with butter and salt in a pan.
Sabine's Tips: Making Schupfnoodles is a little time consuming but well worth the effort! When making a whole batch of Schupfnoodles, make sure you only cut and roll a small amount of dough at a time so that they don’t stick together. For preparation of the traditional meal with Ham and Sauerkraut, try adding a little sugar to the Sauerkraut when browning it in the pan ~ it takes out the sourness and will surprise you by its interesting taste (even if you usually don't like Sauerkraut!).
This soup is so simple to make with only a few ingredients, yet it has such a rich taste from the shiitake mushrooms. I came up with this recipe more or less by coincidence when trying to use up vegetables that I had in the refrigerator. The amounts of ingredients don't have to be exact - I have used more or less amounts of the ingredients before and the soup still tasted delicious!
Ingredients: 1 1/2 qt chicken broth, 1 cauliflower, 1 4oz pack fresh shiitake mushrooms, 1/2 cup sour cream, 2-3 spring onions, salt, pepper
Preparation: Cut cauliflower into small pieces and add to chicken broth into a medium size pot. Wash shiitake mushrooms, remove stems and cut into slices. Add mushrooms to soup, bring to a boil and cook for 10 minutes over medium heat. Puree soup, add sour cream, salt, pepper and chopped spring onions.
Sabine's Tips: If you prefer thicker soups you can add a little corn starch to thicken the soup. In small bowl or glass, stir 2-3 tbsp corn starch into approx. 1/4 cup of cold water, add mixture to soup and bring to a boil while stirring. - You can use dried shiitake mushrooms instead of fresh ones, just soak them in for a couple hours before cooking.
Throughout Germany, one of the true joys of the holiday season are the Christmas Markets. These Christmas fairs showcase the German holiday traditions. You may find Santa, decorations, ornaments, carnival rides, and partake of Lebkuchen (spice cookies) candies, roasted almonds and chestnuts, and of course, Glühwein, or Glow Wine.
These spiced wines are especially delicious when you have a bit of a chill, as, in addition to their delicious flavors, they will give you a feeling of warmth (a glow) from the tip of your nose to the tip of your toes.
1 liter good red wine
1/8 liter water
60 grams sugar (approx. 2 oz)
1/4 stick cinnamon
Peelings of half a lemon or two lemon slices
Bring the sugar, spices and water to a boil. Then let this mixture steep for 30 minutes. Finally, mix in the remainder of the red wine and carefully reheat to just under the boiling point.
If desired, flavor with lemon or orange juice to taste. Glühwein is sometimes also made from raspberry, blueberry and blackberry wines.
Sabine's Tips: I found that Livingston Red Rosé wine works great for Glow Wine. For a more fruity taste, add slices of lemons and oranges to the sugar-water-spice mixture right from the beginning. I also add a few more cinnamon sticks and cloves. Sift before serving if necessary.