Rascals
Sigrun's Sustainable Kitchen
by Sigrun Schwarze
1y ago
Rascals This is the recipe for some cookies I made for a recent Open House I was hosting as a realtor. I made a video of the recipe, as part of my weekly video series all about real estate. I enjoyed the process so much that I think cooking/baking videos will become a regular feature! Yield: 36 cookies Prep time: 30 minutes (more if needing to chill dough) Cook Time: 12-15 minutes Total time: 45 minutes Ingredients Cookies 2 2/3 cups flour (375 grams) 1 teaspoon baking powder (3 grams) 2 cups sugar (200 grams) 1 8-gram packet vanilla sugar (or 1 teaspoon vanilla extract) 1 1/4 cups ..read more
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Asian Smothered Pork Chops
Sigrun's Sustainable Kitchen
by Sigrun Schwarze
1y ago
Asian Smothered Pork Chops Most peoples’ lives came to a screeching halt when COVID first hit back in early 2020. Can’t say that it’s been the same for us. Darryl and I wrapped up 2019 by pulling up our Vermont stakes and moved to Southern Florida. Right before everything shut down, we joined an excellent local Tai Chi studio in Stuart, FL – Internal Arts Institute. Darryl had practiced Tai Chi previously for several years; I was brand new to it, my previous martial arts experience is in Tae-Kwon-Do.   Why am I telling you all this? It directly influenced how this recipe came together ..read more
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Sweet & Sour Shrimp
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
Sweet & Sour SHrimp It feels good to be back, dear readers! I took an unannounced hiatus over the last few months and pulled up the stakes in Vermont. As much as Darryl and I love Vermont, — and we will certainly visit — we (or specifically me) just couldn’t take the cold and 6+ months of winter anymore. We are now living in sunny Florida, and managed to complete everything related to the move — minus a few boxes left to unpack — before we hunkered down with the rest of the world in the Time of Coronavirus. We have made good use of the last couple of months by only going out for bare n ..read more
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Viral Thai Peanut Sauce
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
Viral Thai Peanut Sauce Warning — highly addictive!  The first time I made this was about 3 years ago, with chicken skewers and noodles. Since then, I have made and improved upon this awesome peanut sauce at least a dozen more times. It has been featured at potlucks and makes a great holiday gift. I admit that — selfishly — I was not going to share this recipe with the world. After receiving phenomenal feedback from those who tried it ..read more
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Sweet Potato Soup with Portabella Mushrooms
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
sweet potato soup with portabella mushrooms Food Waste is a worldwide problem, with the US and Europe producing the highest amount. Worldwide, one third of food is wasted. Therefore, we try to be very careful with our shopping and keeping up with food so we reduce our own food waste to a minimum.  I recently found myself with a nice batch of sweet potatoes that were still OK, but definitely needed to be used. I quickly decided I wanted to do a soup, but nothing too complicated. I skimmed through so ..read more
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Black Truffle Risotto with Ramps and Peas
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
black truffle risotto with ramps and peas Spring — this most wonderful time of year where everything and everyone wakes up from a long, hard winter. This year spring has been reluctant, a tease here and there, but old man winter wasn’t quite ready to release his grip. But the earliest reward of spring nonetheless broke through the finally thawed ground in the woods behind my house — ramps! Their botanical name is Allium tricoccum. If you don’t know what ramps are, you are not alone.  Until I moved ..read more
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Schwetzinger Spargelsalat
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
Schwetzinger Spargelsalat Dear Friends, Fans, and Readers, On December 27, 2018, I lost my mother, Mia Schwarze. I am posting this recipe in loving memory of her. Schwetzinger Spargelsalat — a creamy Asparagus Salad with Chicken named after the town of Schwetzingen — was a staple in my mother’s repertoire. On one of my visits home I asked her for the recipe, as I had to prepare a dish for a potluck, and at that time had not yet discove ..read more
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Energy Bowl
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
energy bowl Do you have a culinary challenge? Bring it on! The other day, Darryl sent me a photo of a menu in a place he was visiting, pointed out an item, and asked “Can you make this?” “This” is what it said: POWER BOWL kale, quinoa or super grains, egg*, sesame carrots, brussels (their spelling) sprouts, crunchy chickpeas, sunflower seeds, tomato vinaigrette I immediately said I could, meaning I had now committed to the challenge. B ..read more
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Chicken Soup in a Hurry
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
chicken soup in A HURRY Darryl considers The Real Jewish Penicillin the best and quickest cure for a general malaise. I agree with him — this is the best chicken soup recipe I’ve ever come across — and of course I always add my subtle Sigrun touch to any recipe to make it just perfect. The only drawback is that it takes hours to make. Just last week Darryl expressed desire for a chicken soup to cure the blahs. I was already at the grocery store (I usually go right after w ..read more
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Refreshing Summer Soup with Crema
Sigrun's Sustainable Kitchen
by sschwarze
4y ago
Refreshing summer soup with crema Last week it was in the high 80’s and up to the 90s in Vermont for five days straight. This may not seem too bad for many, but we are as ill-equipped for the heat as the south is for a snowstorm. Having little desire to take the risk of being cooked myself I decided to forego the stove and oven for all but quick dishes. I think I’ve mentioned before that I often do not decide what to make for dinner unt ..read more
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