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The Hearty Kitchen

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10/12/2026

Rotkohl (Red Cabbage)

Ingredients:
- 1 onion, diced
- 1 head red cabbage, cut up
- 2 tablespoons butter
- 2 -3 tablespoons vinegar
- 4 -5 tablespoons sugar
- 1 -2 apple, peeled and diced

Preparation:
1. Saute onions in butter.
2. Add cut up cabbage and vinegar.
3. Cover and simmer for about 20 to 25 minutes.
4. Add just enough sugar to make it sweet and sour tasting.
5. Add apples and reheat.

10/11/2026

Cannellini And Sausage Soup

Ingredients:
- 3/4 lb bulk sausage
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 (14 1/2 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can beef broth
- 1 (15 1/2 ounce) can cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- salt and pepper
- parmesan cheese

Preparation:
1. In a medium pot brown sausage.
2. Add onion and garlic and cook until softened.
3. Add tomatoes and broth and bring to a boil.
4. Reduce heat and simmer about 10 minutes.
5. Stir in beans and continue to simmer until warmed through.
6. Stir in basil and season to taste with salt and pepper.
7. Sprinkle with parmesan before serving.

10/10/2026

Garlic Sauce

Ingredients:
- 1 (400g) can chickpeas, undrained
- 2 garlic cloves, peeled and roughly chopped
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 1/2 cup low fat natural yogurt

Preparation:
1. Blend the first three ingredients until smooth, then stir through the last two mixing well.
2. Refrigerate about an hour to allow the flavours to develop.

10/09/2026

Sweet Chocolate Caramel Squares

Ingredients:
- 1 cup all-purpose flour
- ½ cup butter, softened
- ½ cup brown sugar
- 2 cups chopped pecans
- 1 cup flaked coconut
- 1 (14 ounce) can sweetened condensed milk
- 1 (11 ounce) package individually wrapped caramels (such as Hershey's), unwrapped
- 2 tablespoons milk
- 1 cup chocolate chips

Preparation:
1. Preheat oven to 350°F (175 degrees C).
2. Mix flour, butter, and brown sugar together in a bowl; press into a 9x13-inch baking dish.
3. Bake in the preheated oven until crust is lightly browned, 12 to 15 minutes.
4. Sprinkle pecans and coconut over crust. Pour sweetened condensed milk over pecans and coconut.
5. Bake in the preheated oven until set, 25 to 30 minutes.
6. Heat caramels and milk together in a small saucepan over medium-low heat until smooth, 2 to 3 minutes. Pour caramel sauce over baked sweetened condensed milk. Sprinkle chocolate chips over caramel. Cool completely before cutting into bars.

10/08/2026

Orange-poppy Seed Bread

Ingredients:
- 3 cups all-purpose flour
- 2 1/2 cups sugar
- 3 eggs
- 1 1/2 cups milk
- 1 1/8 cups oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/2 tablespoon poppy seed
- 3/4 cup sugar
- 1/4 cup orange juice
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract

Preparation:
1. Mix all bread ingredients in large bowl for 2 minutes at high speed of electric mixer.
2. Pour into greased and floured pans (either Bundt or 2 loaf) and bake at 350 degrees for 1 hour and 15 minutes. LEAVE IN PAN!
3. Mix all glaze ingredients in small bowl.
4. While bread is still hot, poke holes all over in bread with skewer or other implement.
5. Pour glaze over hot bread. Let sit until hardened.
6. This sets up with a hard, crunchy sugar glaze on the outside.
7. Can use lemon as well, if preferred.

10/07/2026

Fish And Broccoli Pie

Ingredients:
- 2 smoked haddock fillets
- 1 cod fish fillet
- 200g small broccoli florets
- 3/4 pint milk
- 100g cheddar cheese, grated
- 150g breadcrumbs
- 1 1/2 tablespoons cornflour
- salt, to taste
- pepper, to taste

Preparation:
1. Poach the fish in the milk for approximately 15 minutes or until cooked.
2. Remove the fish from the liquid and flake into a baking dish reserving the liquid for the sauce.
3. Boil the broccoli for 3 minutes, you don't want it too soft.
4. Drain and stir into the fish.
5. Mix a little milk or water into the cornflour and add to the reserved liquid.
6. Cook until the sauce thickens, stirring constantly. Add more milk if too thick.
7. Stir in the cheese until melted.
8. Add salt and pepper to taste.
9. Pour the sauce over the fish and broccoli.
10. Cover with the breadcrumbs.
11. Cook at 170c for 30 - 45 minutes or until the breadcrumbs are brown.

10/06/2026

Creamy Carrot Soup (Low Fat)

Ingredients:
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 1 garlic clove, peeled and chopped
- 3 cups carrots, chopped (no need to peel-just scrub)
- 4 cups fat-free low-sodium chicken broth
- 1 tablespoon tomato paste
- 1/4 cup uncooked white rice or 1/4 cup uncooked brown rice
- 1 1/2 cups evaporated skim milk
- salt and pepper (to taste)
- 1/8 teaspoon ground nutmeg

Preparation:
1. Heat oil in large saucepan, add onions and garlic, and cook until tender, adding water if necessary, to prevent drying.
2. Add carrots, broth, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes.
3. Puree soup, in batches, in blender or food processor until smooth.
4. Return to pan. Stir in milk, salt and pepper, and nutmeg. Reheat over medium heat, stirring until heated through.
5. Ladle into bowls.
6. Garnish with dollop of plain nonfat yogurt.

10/05/2026

Ginger Snapper

Ingredients:
- cooking spray
- 1 cup soy sauce
- ¼ cup honey
- 1 (2 inch) piece fresh ginger root, minced
- 2 cloves garlic, minced
- 1 (2 pound) whole snapper fillet

Preparation:
1. Preheat oven to 350°F (175 degrees C). Spray a large sheet of aluminum foil with cooking spray.
2. Thoroughly mix the soy sauce, honey, ginger, and garlic in a large bowl. Dip both sides of the fish into the soy sauce mixture, and place onto the aluminum foil. Spoon a little more sauce over the top of the fish. Roll up the aluminum foil to completely enclose the fillet.
3. Bake in the preheated oven until the fish is opaque and flakes easily, about 20 minutes.

10/04/2026

Spinach-tomato Pasta Salad

Ingredients:
- 12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
- 3 ounces baby spinach leaves
- 3 1/2 ounces sun-dried tomatoes
- 1/2 cup pine nuts, toasted
- 1/4 cup small caper
- 1/2 cup extra virgin olive oil
- 1/4 cup white w**e vinegar
- 2 teaspoons vegan sugar (or granulated sugar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Preparation:
1. Cook pasta in boiling salted water until al-dente; drain.
2. Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
3. Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
4. Refrigerate at least 1 hour before serving to combine flavors, and chill.

10/03/2026

Blueberry Custard

Ingredients:
- 3 tablespoons butter
- 8 eggs
- ¼ cup honey
- 2½ cups milk
- 1 teaspoon vanilla extract
- 66 cup all-purpose flour
- ½ teaspoon salt
- 1 cup blueberries
- ½ teaspoon ground nutmeg
- 3 tablespoons confectioners' sugar for dusting

Preparation:
1. Preheat oven to 425°F (220 degrees C). Place butter in a 9x13 inch baking dish and place dish in oven to melt butter.
2. In a blender, combine eggs, honey, milk, vanilla, flour and salt. Blend until smooth. Pour over melted butter in hot dish. Sprinkle blueberries on top.
3. Bake in preheated oven 20 to 25 minutes, until puffed and golden. Sprinkle with nutmeg and confectioners' sugar.

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Fort Worth, TX

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