#MEwx Mild temps again with Sausage 'N Kraut for dinner
I have an Ambient WS 5000 weather station broadcasting live where you can view real time weather readings from it by clicking here.
This morning it is partly sunny with highs in the lower 40s. Winds will be light and variable.
Tonight we’ll have cloudy skies with a slight chance of rain in the evening, then rain after midnight. Lows in the upper 30s. Light and variable winds, becoming south 10 to 15 mph gusting to 25 mph after midnight. We didn’t receive any rain here over the past 24 hours.
The wind is North Northeast between 3.8 MPH and 7.6 MPH.
The Relative pressure is 30.03, the Absolute pressure is 29.83 and rising with a weather graphic indicating sun and clouds.
Our humidity is 80%, the temperature is 31.8°F, the dew point is 26.3°F and it feels like 27.1°F.
Visibility is 10.0 miles / 16.1 kilometers with partly cloudy skies.
The UV index is 1 placing the average person at low risk and the solar radiation reading is 182.6W/m2. Sunrise is 6:23 AM, sunset is 4:24 PM and we’ll have 10 hours 0 minutes of daylight today. Moonrise is 12:08 AM and Moonset is 1:51 PM. The moon phase is in its third quarter and is xx% illuminated. Our next Full Moon is on November 27 and our next new moon will be on November 13.
This recipe is the most fantastic one to eat while watching a hockey or football game. In fact, I had this for dinner when the Red Sox won the World Series back in 2004. Had I had a hot dog or berger they would have most certainly lost.
Serves 8
1 tablespoon olive oil
1 pound sauerkraut -- rinsed and drained
2 onions -- thinly sliced
1 teaspoon caraway seeds
1 pound turkey kielbasa -- low fat
10 ounces refrigerated pizza crust dough
1/4 cup honey mustard
In a large nonstick skillet heat the oil. Add the sauerkraut, onions,
caraway seeds and a 1/2 cup of water; cook, covered, until the liquid
evaporates and the sauerkraut and onions are very tender, about 15 minutes.
Remove from the heat and cool completely.
Preheat the oven to 400 degrees. Cut the kielbasa into 2 (8-inch) lengths,
then cut the pizza dough in half. On a lightly floured surface, roll out each
half of dough into a rectangle about 2 inches longer than the kielbasa and
wide enough to wrap around it. Spoon 1/2 of the sauerkraut mixture down the
center of each piece of dough, then place a kielbasa half on the sauerkraut.
Fold up the dough to enclose the kielbasa completely, pinching the edges to
seal. Transfer to an ungreased baking sheet. Bake until golden, 15 to 20 minutes.
Cut into slices; serve warm or at room temperature, with honey
mustard on the side.
Per Serving (excluding unknown items): 208 Calories; 7g Fat (29.1% calories
from fat); 14g Protein; 23g Carbohydrate; 2g Dietary Fiber; 56mg
Cholesterol; 1221mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1
Vegetable; 1/2 Fat.
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