Recipes for Love

Mom's Meatballs

I debated about featuring a romantic recipe perfect for that special dinner or dessert, but I elected instead for something simple, delicious, and familiar.  My mom’s meatballs are the ultimate comfort food, and what better way to spend Valentine’s Day than with a no-fuss, yummy meal, cozied up with your loved ones?  Enjoy!

Mom's Meatballs

1 1/2 pounds ground beef
1 egg
1 box beef rice-a-roni

Mix meat, egg, and rice-a-roni (but not the flavor packet) together, then roll into 2-2 1/2 inch meatballs.  Heat a skillet over medium-high heat, and add the meat balls.  Brown evenly on all sides, taking care not to crowd.  Remove from pan and drain on paper towels, drain fat out of pan.  Mix Rice-a-roni flavor packet with 2 cups of water.  Add to pan, and add meatballs back to pan.  Simmer until meatballs are cooked through.  Yum!

Optional - we like to make a gravy with the leftover simmered sauce.  Add a little cold water to the pan to cool the drippings down a bit.  Add a little water to some flour (maybe 2-3 tsp, depends on how thick you like your gravy - remember it thickens as it cools down), then stir into pan.  Bring to a boil, whisking constantly, and cook until it thickens, which will take just a few minutes.  If necessary, add a little beef flavoring for extra flavor.

Serve with mashed or baked potatoes, and your favorite veggie!  Enjoy!

I debated about featuring a romantic recipe perfect for that special dinner or dessert, but I elected instead for something simple, delicious, and familiar.  My mom’s meatballs are the ultimate comfort food, and what better way to spend Valentine’s Day than with a no-fuss, yummy meal, cozied up with your loved ones?  Enjoy!

Mom's Meatballs

1 1/2 pounds ground beef
1 egg
1 box beef rice-a-roni

Mix meat, egg, and rice-a-roni (but not the flavor packet) together, then roll into 2-2 1/2 inch meatballs.  Heat a skillet over medium-high heat, and add the meat balls.  Brown evenly on all sides, taking care not to crowd.  Remove from pan and drain on paper towels, drain fat out of pan.  Mix Rice-a-roni flavor packet with 2 cups of water.  Add to pan, and add meatballs back to pan.  Simmer until meatballs are cooked through.  Yum!

Optional - we like to make a gravy with the leftover simmered sauce.  Add a little cold water to the pan to cool the drippings down a bit.  Add a little water to some flour (maybe 2-3 tsp, depends on how thick you like your gravy - remember it thickens as it cools down), then stir into pan.  Bring to a boil, whisking constantly, and cook until it thickens, which will take just a few minutes.  If necessary, add a little beef flavoring for extra flavor.

Serve with mashed or baked potatoes, and your favorite veggie!  Enjoy!

Orange Cranberry Scones

Bake yourself and your family a nice treat for the weekend with this week’s recipe!  I love to throw tea parties, and I love to experiment with new recipes, however every party I ever throw always features these scones.  Simply said, they are the best!  Simple to make, and extremely tasty, they always get rave reviews.  Serve with your favorite jam, cream, or lemon curd.

Cranberry Orange Scones

• 3 cups all purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon grated orange peel
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup dried cranberries
• 1 cup chilled buttermilk
• Optional:  milk & superfine sugar

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Split dough in half, and form each half into a 1-inch-thick round.  Cut each into 8 wedges.  Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.  Optional – brush tops with milk and sprinkle lightly with sugar (add a nice crunch and makes them look pretty!).  Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Bake yourself and your family a nice treat for the weekend with this week’s recipe!  I love to throw tea parties, and I love to experiment with new recipes, however every party I ever throw always features these scones.  Simply said, they are the best!  Simple to make, and extremely tasty, they always get rave reviews.  Serve with your favorite jam, cream, or lemon curd.

Cranberry Orange Scones

• 3 cups all purpose flour
• 1/3 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 tablespoon grated orange peel
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 cup dried cranberries
• 1 cup chilled buttermilk
• Optional:  milk & superfine sugar

Preheat oven to 400°F. Line baking sheet with parchment paper. Sift flour, sugar, baking powder, salt and baking soda into large bowl. Mix in orange peel. Add butter and rub in with fingertips until mixture resembles coarse meal. Mix in dried cranberries. Gradually add buttermilk, tossing with fork until moist clumps form. Turn dough out onto lightly floured work surface. Knead briefly to bind dough, about 4 turns. Split dough in half, and form each half into a 1-inch-thick round.  Cut each into 8 wedges.  Cut into 8 wedges. Transfer wedges to prepared baking sheet, spacing 2 inches apart.  Optional – brush tops with milk and sprinkle lightly with sugar (add a nice crunch and makes them look pretty!).  Bake until tops of scones are golden brown, about 25 minutes. Let stand on baking sheet 10 minutes. Serve scones warm or at room temperature.

Steak, Caramelized Onion, Brie Sandwiches

Steak, Carmalized Onion, & Brie Sandwiches

This is a very simple, loose recipe, so don’t pay too much attention to measurements, just make up your sandwich in however looks good to you!  This is a great way to use up leftover steak, and the mix of flavors are something we especially enjoy in the fall.  Serve these up with some sliced apples, like Honeycrisp – they pair wonderfully with the brie in the sandwich!

• 2 sirloin steaks
• Seasoning salt
• 2 tsp olive oil
• 2 tsp butter
• 1 medium onion, sliced into ¼ inch rings
• Wedge of brie cheese (how much you use is up to you!)
• 4 nice crusty French bread hoagie-type rolls, or a baguette cut into individual portions
• Dijon Mustard
• (Chris added some Mayo, too....)

1.      If your steaks aren’t already cooked, preheat oven to the broil setting.  Sprinkle them liberally with your favorite seasoning salt on both sides, and set on a broiling pan (line bottom with tin foil for easier clean-up).  Put in top rack in oven and broil 4-6 minutes on each side, or until done to your liking.  Take out of oven just before they are to your liking, as they will continue to cook once they are out.  Set aside to rest for about 15 minutes.

2.      Caramelize the onion:  heat butter and oil over medium high heat in a large, heavy sauté pan.  Add onions and cook, stirring occasionally, until they are soft, golden brown, and caramelized.  Reduce heat to medium low if needed to keep from burning.  This will take approximately 25 minutes.  Add a teaspoon or so of sugar at the end of cooking to bring out more of the caramelized flavor.

3.      Cut some thin slices of brie.  Slice steak thinly across the grain.  Assemble sandwiches, spreading on some mustard, then layering some steak slices, a couple tablespoons of onion, and thin slices of brie.  Broil in oven until cheese is melty, just about 1-2 minutes, taking care not to burn!

SUPER-yum. Enjoy!

Steak, Carmalized Onion, & Brie Sandwiches

This is a very simple, loose recipe, so don’t pay too much attention to measurements, just make up your sandwich in however looks good to you!  This is a great way to use up leftover steak, and the mix of flavors are something we especially enjoy in the fall.  Serve these up with some sliced apples, like Honeycrisp – they pair wonderfully with the brie in the sandwich!

• 2 sirloin steaks
• Seasoning salt
• 2 tsp olive oil
• 2 tsp butter
• 1 medium onion, sliced into ¼ inch rings
• Wedge of brie cheese (how much you use is up to you!)
• 4 nice crusty French bread hoagie-type rolls, or a baguette cut into individual portions
• Dijon Mustard
• (Chris added some Mayo, too....)

1.      If your steaks aren’t already cooked, preheat oven to the broil setting.  Sprinkle them liberally with your favorite seasoning salt on both sides, and set on a broiling pan (line bottom with tin foil for easier clean-up).  Put in top rack in oven and broil 4-6 minutes on each side, or until done to your liking.  Take out of oven just before they are to your liking, as they will continue to cook once they are out.  Set aside to rest for about 15 minutes.

2.      Caramelize the onion:  heat butter and oil over medium high heat in a large, heavy sauté pan.  Add onions and cook, stirring occasionally, until they are soft, golden brown, and caramelized.  Reduce heat to medium low if needed to keep from burning.  This will take approximately 25 minutes.  Add a teaspoon or so of sugar at the end of cooking to bring out more of the caramelized flavor.

3.      Cut some thin slices of brie.  Slice steak thinly across the grain.  Assemble sandwiches, spreading on some mustard, then layering some steak slices, a couple tablespoons of onion, and thin slices of brie.  Broil in oven until cheese is melty, just about 1-2 minutes, taking care not to burn!

SUPER-yum. Enjoy!

Lemon Merigue Cake

I made this recipe for my sister’s birthday party, as it not only is as beautiful as it is tasty, it also doesn’t call for any hydrogenated oils (trans fats, like in Cristco), which she is allergic to.  This seems like an elaborate cake, but it really wasn’t, plus the cake can be made a day in advance and you can use purchased lemon curd for the filling in a pinch.  Enjoy!

Lemon Meringue Cake

Cake:

·         4 large eggs

·         2 large egg yolks

·         3/4 cup whole milk

·         1 tablespoon fresh lemon juice

·         1 tablespoon grated lemon peel

·         2 cups cake flour

·         1 1/2 cups sugar

·         2 teaspoons baking powder

·         1/2 teaspoon salt

·         1/2 cup vegetable oil

·         1/4 cup (1/2 stick) unsalted butter, melted, cooled

Filling:

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup lemon juice
• 4 egg yolks, lightly beaten
• 4 teaspoons butter
• 1 teaspoon grated lemon peel

MERINGUE:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

Directions:

1.       Make cake:  Preheat oven to 350.  Butter two 9-inch-diameter cake pans with 2-inch-high sides.  Line bottom of pans with parchment paper; butter again.  Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)

2.      Make filling:  In a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.

3.      Make meringue:  In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.  Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.

4.      Finish cake:  Spread meringue over top and sides. Use your fingers to make even, decorative “flips” with the meringue.  Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Yield: 12-14 servings.

Tips:

·         To save time, store-bought lemon curd will work in a pinch for the filling.

·         Anytime you’re going to beat stiff egg whites, remember to chill the whites, the beaters, and the bowl – the whites will stiffen in a flash!  Swirl some ice water and the beaters in the bowl, drain, and dry – or pop them in the freezer for a minute or two.

·         To make a lighter textured cake, sift the dry ingredients several times with a fine sifter.

I made this recipe for my sister’s birthday party, as it not only is as beautiful as it is tasty, it also doesn’t call for any hydrogenated oils (trans fats, like in Cristco), which she is allergic to.  This seems like an elaborate cake, but it really wasn’t, plus the cake can be made a day in advance and you can use purchased lemon curd for the filling in a pinch.  Enjoy!

Lemon Meringue Cake

Cake:

·         4 large eggs

·         2 large egg yolks

·         3/4 cup whole milk

·         1 tablespoon fresh lemon juice

·         1 tablespoon grated lemon peel

·         2 cups cake flour

·         1 1/2 cups sugar

·         2 teaspoons baking powder

·         1/2 teaspoon salt

·         1/2 cup vegetable oil

·         1/4 cup (1/2 stick) unsalted butter, melted, cooled

Filling:

• 1 cup sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup lemon juice
• 4 egg yolks, lightly beaten
• 4 teaspoons butter
• 1 teaspoon grated lemon peel

MERINGUE:

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup sugar

Directions:

1.       Make cake:  Preheat oven to 350.  Butter two 9-inch-diameter cake pans with 2-inch-high sides.  Line bottom of pans with parchment paper; butter again.  Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend. Whisk flour, sugar, baking powder, and salt in large bowl to blend. Whisk oil and butter into flour mixture. Add egg mixture and whisk until smooth. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes on racks 10 minutes. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks. Cool completely. (Can be made 1 day ahead. Wrap with plastic. Let stand at room temperature.)

2.      Make filling:  In a large saucepan, combine the sugar, cornstarch and salt. Stir in water and juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in butter and lemon peel. Cool completely.

3.      Make meringue:  In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.  Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake layer.

4.      Finish cake:  Spread meringue over top and sides. Use your fingers to make even, decorative “flips” with the meringue.  Bake at 350° for 10-15 minutes or until meringue is lightly browned. Cool. Store in the refrigerator.

Yield: 12-14 servings.

Tips:

·         To save time, store-bought lemon curd will work in a pinch for the filling.

·         Anytime you’re going to beat stiff egg whites, remember to chill the whites, the beaters, and the bowl – the whites will stiffen in a flash!  Swirl some ice water and the beaters in the bowl, drain, and dry – or pop them in the freezer for a minute or two.

·         To make a lighter textured cake, sift the dry ingredients several times with a fine sifter.

Homemade French Toast

For many of you, school has started up again, and if you are like me, you find yourself rushed to get out the door on time (no matter where you’re going!). Breakfast time often suffers, and although I am not at all a fan of eating on the run, I do concede that eating on the go is better than not eating at all! This week we have been enjoying the very quick and tasty meal of French Toast. Save yourself the expense (not to mention preservatives!) of store-bought frozen waffles or toast, and make your own! You’ll find it surprisingly easy. Here’s what it takes:

Eggs
Milk
Cinnamon
French bread or a loaf Texas Toast

French Toast is very forgiving, and measurements do not need to be perfect. In general, 2 large eggs, about ¼ cup of milk, and ¼ teaspoon of cinnamon whisked well together will make about a half a loaf of bread’s worth of French Toast. Heat a non-stick skillet over medium high heat, and brush on a light layer of vegetable oil. Dredge each slice of bread in the egg mixture (both sides), and place on the skillet. You can cook several at once. Cook for about 2 minutes or until light brown and toasty, then flip. When that side is nice and toasty, remove to a plate. Keep cooking more bread until your egg mixture is all used up.

For freezing, separate the cooked, cooled slices with waxes paper, place in a freezer bag, and put in the freezer. When you need a quick breakfast, simply remove a couple of slices from the freezer and pop in the toaster. We like to spread on a little butter and maple syrup, and place two slices together like a sandwich. Easy to eat on the go!

For many of you, school has started up again, and if you are like me, you find yourself rushed to get out the door on time (no matter where you’re going!). Breakfast time often suffers, and although I am not at all a fan of eating on the run, I do concede that eating on the go is better than not eating at all! This week we have been enjoying the very quick and tasty meal of French Toast. Save yourself the expense (not to mention preservatives!) of store-bought frozen waffles or toast, and make your own! You’ll find it surprisingly easy. Here’s what it takes:

Eggs
Milk
Cinnamon
French bread or a loaf Texas Toast

French Toast is very forgiving, and measurements do not need to be perfect. In general, 2 large eggs, about ¼ cup of milk, and ¼ teaspoon of cinnamon whisked well together will make about a half a loaf of bread’s worth of French Toast. Heat a non-stick skillet over medium high heat, and brush on a light layer of vegetable oil. Dredge each slice of bread in the egg mixture (both sides), and place on the skillet. You can cook several at once. Cook for about 2 minutes or until light brown and toasty, then flip. When that side is nice and toasty, remove to a plate. Keep cooking more bread until your egg mixture is all used up.

For freezing, separate the cooked, cooled slices with waxes paper, place in a freezer bag, and put in the freezer. When you need a quick breakfast, simply remove a couple of slices from the freezer and pop in the toaster. We like to spread on a little butter and maple syrup, and place two slices together like a sandwich. Easy to eat on the go!

Summer Vegetable Pasta

This is a versatile recipe that makes the most of summer's bounty!  Use any fresh, favorite vegetable or herb that is in season.  The closer to your home it is grown, the more tasty and nutritious it will be.  Mess around with this all you want, just adjust the cooking times as necessary.

Summer Vegetable Pasta

10oz Whole wheat or spinach spaghetti or linguine
Cooking spray (or olive oil)
½ Sweet Onion (such as Walla Walla), chopped
1 small Zucchini, quartered lengthwise and chopped ¼”
½ Red Bell Pepper, chopped
½ Orange or Yellow Bell Pepper, chopped
¼ cup Sun-dried Tomatoes, packed in oil, drained and chopped
2 cups Grape tomatoes, halved
1 cup leftover cooked Chicken, shredded or chopped
¼ cup Kalamata Olives, chopped (optional)
½ cup Cream
2 Garlic Cloves, finely chopped
2 T Fresh Basil, minced
¼ - ½ cup shredded Parmigiano-Reggiano Cheese (http://en.wikipedia.org/wiki/Parmigiano_Reggiano)
Salt & freshly ground black pepper, to taste

1. Cook pasta according to package directions. Drain, reserving ½ cup of the cooking liquid, set aside. Return pasta to pot and set aside.

2. Coat medium sized stir fry pan with cooking spray (can use olive oil instead, if you like), and heat over medium high heat. Add onion, cook until it begins to soften, stirring occasionally (about 5 minutes).

3. Add zucchini, peppers, and dried tomatoes; stir fry until crisp tender, about 5 more minutes. Season to taste with salt and freshly ground black pepper.

4. Add cooked chicken, grape tomatoes, and olives if using. Cook until heated through, about another minute. Add to pasta in pot.

5. Add garlic to stir fry pan (add more spray or oil as needed), cook, stirring, until fragrant, being careful not to brown. Add reserved cooking liquid, cream, basil, and salt & pepper to taste. Simmer until reduced by about half. Add cheese to taste, stir until it melts.

6. Return pasta and veggie mixture to stir fry pan, and toss until pasta is coated with sauce. Top each serving with additional cheese.

Variations:

• Use any combination of fresh summer veggies you like: mushrooms, eggplant, different types of squashes, etc. The closer to your home that it is grown, the better it will be! Also, any fresh herb is good – consider fresh thyme, or rosemary.
• Omit chicken for a vegetarian meal. Or, replace chicken with frozen cooked shrimp, thawed according to package directions.

Feeds 4 or so.  Email or comment if you have any questions.  Enjoy!

Perfect Egg Drop Soup

To most people, soup tends to be a wintertime comfort food. Contrarily, I love soup at any time of the year.  It is my specialty, my favorite thing to cook and to eat.  Egg drop soup is one I especially love at springtime, when tender green onions are in season, and you can sometimes even find fresh peas at the produce stands.  I've experimented with adding the egg to this soup using a variety of methods, and have found this to give me the thin silken threads of cooked egg that I really like.

Perfect Egg Drop Soup

1 tsp olive oil
1/2 cup green onions, thinly sliced
4 cups good quality chicken broth, such as Pacific brand
1 can sliced water chestnuts, drained
1 cup fresh or frozen peas
1/2 tsp fresh minced ginger, or 1/4 tsp dried
1/4 tsp chili oil (or to taste)
2 tsp soy sauce
1/8 tsp ground white pepper
1 tsp fresh lime juice
1 TB chopped fresh cilantro (or equivalent frozen)
2 eggs, lightly beaten

1.  Heat oil over medium heat in a medium sized soup pot.  Add green onions, and saute until soft, about 3-4 minutes.  Add broth and bring to a boil.
2.  Stir in water chestnuts, peas, ginger, chili oil, soy sauce, and pepper.  Simmer for about 10 minutes, allowing the flavors to meld together.  Stir in lime juice and cilantro.
3.  Now it is time to add the beaten egg.  Turn the burner to the soup off.  Place a hand held strainer, fork, or flat grater over the rim of the bowl that contains the beaten egg.  Hold it about 10 inches above the soup pot. Slowly pour the egg in a thin steady stream through the strainer or fork into the soup, using your other hand to vigorously stir the soup with a spoon.  The egg will cook instantly, forming thin, feathery shreds.  Serve immediately.

This is a really very versatile soup.  Experiment with the flavors, adding more or less soy sauce, fish sauce, chili oil or hot sauce, perhaps add some spicy Thai basil.  Vary or substitute some of the veggies, considering perhaps thinly sliced carrots, chopped shiitake mushrooms, or some bean sprouts as a garnish.  Serve as a starter to a stir fry dinner, or pair with an Asian cabbage slaw for a complete main course.  Yum! 

Strawberry Salad with Hot Bacon Vinaigrette

This can be a quick entree salad, or serve with grilled chicken for a complete low carb dinner.  I prefer to use fresh romaine and tear myself, but bagged is faster.  You will need to cook the bacon yourself on this one, though - no imitation bottled bacon bits!

Strawberry Salad with Hot Bacon Vinaigrette

For the salad:
1 (10 oz) bag Romaine Lettuce
1 cup strawberries, sliced
1 cup English cucumber, sliced into half moons
1/4 red onion, vertically sliced very thinly
1/4 cup slivered almonds, toased
3 tb blue cheese crumbles, divided

For the dressing:
4 slices bacon, chopped
1/4 cup cider vinegar
2 tb balsalmic vinegar
2 tb rice vinegar
2 tsp dijon mustard
1 tb honey
Sea salt, to taste
Freshly ground black pepper, to taste

1.  Rinse romaine, drain well, and tear into bite sized pieces.  Toss together lettuce, strawberries, onion, and almonds.  Set aside.

2.  Saute bacon pieces over medium heat in a non-stick pan until crisp (about 8 minutes).  Drain bits on paper towels, and set aside.  Drain and discard all but 2 tsp bacon drippings.  Add remaining dressing ingredients to the pan and bring to a boil, stirring with a whisk.

3.  Add bacon to the salad and drizzle on the dressing, tossing to coat.  Serve in individual plates and top each serving with 2 tsp blue cheese crumbles.

Serves 6 (about 1 1/2 cups per serving)

Sausage Kale Soup

Chris and I love to eat at Olive Garden restaurant, but the only thing we ever order is soup, salad, and breadsticks.  We only order their Zuppa Toscana.  A few years ago I tried my hand at recreating the recipe.  I just made it again tonight, and this time it tasted virtually the same.  Enjoy!

Sausage Kale Soup

1 lb ground hot Italian pork sausage
4 strips bacon, chopped finely
1 med white onion, diced
2 garlic cloves, minced
1/4 dried sage
Salt & freshly ground pepper to taste (I used about 1/4" each)
1/4 dried red pepper flakes
2 lg Russet potatoes, scrubbed well, sliced into 1/4" rounds
4 cups good quality chicken broth
1 cup water
1 cup cream
1-2 cups kale, tough stems removed, leaves torn into small pieces

1.  Brown sausage in a medium frying pan.  Drain fat; set pork aside.

2.  Meanwhile, cook bacon a large stock pot over medium heat.  Add onion; cook until softened (approx 7 minutes), stirring occasionally.  Add garlic, sage, salt & peppers; cook another 2 minutes, stirring.

3.  Stir in potatoes.  Cover, cook over med heat until potatoes start to soften, approx 5 minutes.  Uncover, add stock and water; bring to a boil, reduce heat and cover.  Simmer until potatoes are cooked through, approximately 8 minutes.

4.  Uncover, stir in sausage and cream.  Cook another 3 minutes, or until heated through (do not boil).

5.  Stir in kale, cook approx 2 minutes or until softened.

Serve soup immediately, with freshly grated Parmigiano-Reggiano cheese as a garnish.

I like to serve this with a tiny loaf of sourdough bread - brush with olive oil and sprinkle with sea salt; wrap in foil and heat in a warm over for approximately 10 minutes.

Grilled Chicken Pasta with Garlic Cream

 

This recipe is why I like to keep a little carton of cream on hand in the fridge.  This recipe comes together quite quickly.  You may used canned or dried mushrooms, and frozen spinach rather than fresh would also work fine - just be sure to adjust the amounts, because fresh spinach cooks down to a smaller amount.

Leave a comment if you have any questions, or share if you made this!

Grilled Chicken Pasta with Garlic Cream

2 Boneless, skinless chicken breasts
Salt & freshly ground black pepper
1 tsp Garlic-herb seasoning blend, such as Mrs. Dash brand
8 oz Bowtie pasta, uncooked
2 cups Fresh spinach, torn
1/2 cup Cream
1 4oz can sliced shiitake mushrooms
1/4 tsp Dried thyme
1/4 tsp Kosher salt
1/8 tsp Freshly ground pepper
1/2 cup chicken broth
2 cloves garlic
1/4 cup + 2T Freshly grated Parmigiano-Reggiano cheese

1.  Open can of mushrooms, rinse and drain, squeeze with paper towels to extract as much liquid as possible.  Rinse spinach, tear off tough ends. Tear leaves into slightly smaller pieces.

2.  Prepare grill, to medium-high heat.  Sprinkle chicken evenly with salt, freshly ground pepper, and garlic-herb seasoning (on both sides).  Grill chicken until cooked through, turning once halfway through (about 20 minutes).

3.  Meanwhile, prepare noodles according to package directions in a medium sized saucepan.  During the last 1 minute of cooking time, add the spinach.  Drain noodles and spinach in colander, reserving 1/4 cup of cooking liquid.  Rinse with cold water to stop the cooking process, and set aside.

4.  Add cream and mushrooms to empty pasta pot, bring to a simmer.  Add salt, pepper, garlic, thyme, and reserved cooking liquid.  Simmer until starting to thicken, about 5 minutes.  Add 1/4 cup cheese.

5.  Add pasta and spinach back to the pot, tossing to coat.  Slice chicken accross the grain; Serve atop pasta in individual pasta bowls, garnished with 1-2 additional teaspoons cheese.

Yield:  4 servings (unless you're pigs like us, then it is about 3 servings)