Sauerkraut Soup

This is a variation of Rachael Ray's Sweet 'n Saur Cabbage Soup. I make it whenever Marc is craving Dave's sauerkraut soup. I'm not usually a fan of sauerkraut unless it is served with some good wurst and mustard but this really doesn't have a strong kraut flavor.

2 tbsp extra-virgin olive oil
1 polska kielbasa sausage, casing removed and chopped into bite-sized pieces
1 savoy or regular green cabbage, cored, quartered and sliced
1/4 onion, grated (peel, halve and freeze before shredding to avoid tears)
1 cup shredded carrots
2 cups frozen shredded hashbrowns
Salt and Pepper
1 bay leaf
2 cups apple cider or juice (the murky kind, not the clear kind)
1/4 cup honey
One 14 oz. can white beans, drained (optional)
1 pound sauerkraut, rinsed and drained
1 quart chicken stock
1/2 tbsp dried dill
Sour cream for serving

In a soup pot over medium high heat, brown the meat in the oil, add the vegetables, saute for a few minutes and season with salt and pepper. Add the rest of the ingredients, cover and bring to a boil. Cook until everything is tender. Serve with sour cream on top.

Jalapeño Cheddar Cornbread

Recipe from Ina Garten, Barefoot Contessa on the Food Network

3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1/2 pound (2 sticks) butter, melted, plus extra to grease pan
8 ounces extra-sharp cheddar, grated, save some to garnish
1/3 cup chopped scallions, plus extra to garnish
3 tablespoons seeded and minced fresh jalapeño pepper

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine milk, eggs, and butter. Using a wooden spoon stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in most of the grated cheddar, most of the scallions, and all of the jalapeños, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat oven to 350 and grease 9x13 pan.

Pour batter into pan, smooth the top, and sprinkle with the remaining cheddar and scallions. Bake for 25 to 35 minutes or until toothpick comes out clean.