Smaczny!

Just a simulation....NOT my real Grandma

I had a busy afternoon making 5 dozen (that's 60...60!) pierogis.  My ancestry is almost 100% Polish so it goes deep to the heart with me.  But as far as Polish cooking went in my family, it wasn't quite as influenced as you would think.  Oh, we had food at family functions and LOTS of it because that's the Polish way.  I can still hear my Grandma asking visitors that were not continuously shoving food in their faces, "Honey, what's wrong?  Are you sick?"  Oh, she was so cool!  However, the food choices were not heavy with pure Polish recipes.  We did have Grandma's Kapusta (it means cabbage), though, and it was weird and green and I NEVER touched it when I was young.  There was two Kapusta camps...either   

Kind of close to my Grandma's Kapusta, but not quite it

you couldn't wait for the holidays to get  your mouthful or you turned your face away in fear when it crossed your path on the buffet line.  As the years have been adding on for me, I feel like my Polish ancestors, those cute old babcia's (grandmas!), have been urging me through that strong Polish blood to learn to cook that good Polish food.  I started with the dreaded Kapusta since I knew my brother was in the love-it camp.  My Grandma had passed so I got a recipe from my aunt that had lived with her.  Well, with much trial and tweaking, I think I have the Kapusta recipe nailed.  I even switched camps and I'm now a lover and not a hater!   After that my desire to cook Polish has snowballed and now I have a few goodies to turn to when I have a Polish Family Dinner night.  So finally, as it's Tips, Tricks and Treats Tuesday, I'll share a recipe I recently discovered and prepared and ended up loving it!

Kluski z Kwasna Kapusta or Noodles and Sauerkraut 

I call this recipe Kluski Kapusta  and I'll give you the official directions but give you my tips along the way. 

Boil 1 pound kluski noodles (I used homemade, yum!, but just use a nice, hearty-type noodle).  Meanwhile, saute one large onion, chopped,(I used a bit less) in 2 sticks of butter (I cut that amount in half and had no problems) until onion is translucent, then add a 32oz. can/jar sauerkraut, drained and rinsed, and cook, stirring now and then, about 15 minutes (I added some dried dill and salt to taste while cooking).  Heat oven to 350 degrees, then combine kluski, kraut mixture and a 15oz. can mushrooms, UNDRAINED.  Slop all into a greased casserole and bake for about 45 minutes until browned on top.  This makes a mess of food and I cut the recipe in half the first time I made it.  However, I loved it so much and since it was a great leftover, I'll make the full recipe next time!

So give this recipe a whirl (and no, I will never divulge my Grandma's Kapusta recipe...well, upon coaxing I might) and maybe you'll join the sentiment of the ladies in the photo below.  

Daj Mi Buzi!