Tag Archives: thyme

Red Beans and Rice with Andouille Sausage

17 Aug
Red Beans and Rice with Andouille Sausage

Red Beans and Rice with Andouille Sausage

After two months of no measurable rain and temps in mostly the 90s and triple digits, we had a welcome day of rain and cool temps in the 70s. The sudden change in weather gave me the opportunity to come up with a one-pot meal that was both satisfying with plenty of heat.

The weather seems to have moderated now back into temperatures normal for Central Oregon, with abundant blue skies. Just in time for the pending Apoc-Eclipse, which we are escaping from for a week to our private RV property on the coast. The forecast is for mostly sunny skies, and we’ll be uncrowded and safely ensconced away from the madness that is sure to come here. We are also in the path of totality over there, and even if we end up with a few clouds and maybe fog, it will still get dark, right?

I know I’ve gone missing in the WordPress world, but the power went out last Friday and fried our modem, and our “stellar” internet provider could not get a tech out here until Tuesday. And now I’ll be absent again for another week. So I’d best get this recipe out to you!

Red Beans and Rice with Andouille Sausage
Adapted from Tastes of the South

2 tablespoons grapeseed or olive oil
1/2 pound Andouille sausage, sliced
1/3 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 teaspoon minced garlic
1 (15-ounce) can light red beans, drained and rinsed
1 (15-ounce) cans diced tomatoes, undrained
1/2 tablespoon chopped fresh thyme
1 teaspoon smoked paprika
1 teaspoon Cajun seasoning
Dash of cayenne pepper
1/2 cup long grain rice
1 1/2 cups chicken broth, homemade or low sodium
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter, melted

Preheat oven to 350 degrees. In a large cast-iron skillet, heat the oil over medium-high heat. Add the sausage, chopped vegetables and garlic, and cook about 10-15 minutes until vegetables are tender and sausage is browned. Add the beans, tomato, thyme, paprika, cayenne pepper, and Cajun seasoning. Cook 5 more minutes and remove from heat. Stir in rice and broth.

In a small bowl, stir together bread crumbs and melted butter; set aside.

Add the skillet to the oven and bake for 20 minutes. Carefully slide skillet out and sprinkle with the bread crumb mixture. Continue to bake until golden brown, 10 to 15 minutes more. Serve with a side of cornbread.

 

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Grilled Foil Pack Pacific Cod with Summer Veggies

5 Aug
Grilled Foil Pack Pacific Cod and Veggies

Grilled Foil Pack Pacific Cod and Veggies

I do think I’ve run out of things to say about not posting new recipes recently, so why don’t I just cut to the chase. My new taco cart adventure is successful, YAY!

Here is a post from FB from one of my new (and very excited) customers, lol. I figure it’s OK to post it to the world since this Facebook page is a public page.

Austin Street Tacos Happy Customer

Austin Street Tacos Happy Customer

And yes, I cook for the fam quite frequently, but simply forget to snap a photo or even think to write a post about it. This recipe, however, I remembered. This took less than a half hour max to prep and cook on the grill. The ONLY downfall with it is I FORGOT THE RED ONIONS! I had full intentions of slicing some red onion real thin to add to this, but then my seester from Texas called all excited about a new job she just landed, and I was basing my recipe off one I had just brought up on my phone, and well, you know…

Either way, this was such a fantastic summer meal to enjoy on our deck. I hope you enjoy it too.

This recipe adapts handily to any number of mouths you are feeding, adjust accordingly. The one below is for two and just base the amount of vegetables on how hungry you are (or how big your foil sheets are). If you can, use the bounty from your vegetable garden or head to the farmer’s market for the veggies!

Grilled Foil Pack Pacific Cod and Veggies
Adapted from Serious Eats

2 6-ounce Pacific cod filets, or other mild white fish
Kosher salt and ground black pepper
Zucchini, cut into thin rounds
Yellow summer squash, cut into thin rounds
Thin-sliced red onion
Sliced tomato
Crushed red pepper flakes
Olive oil, for drizzling
Dry white wine, for splashing
Thin lemon slices
Sprigs of fresh lemon thyme (or regular)

Preheat the grill (or oven) to 450 degrees. Lay out sheets of heavy-duty aluminum foil for each person. Season the fish with salt and pepper and place a piece of fish on each one. Arrange the vegetables around the fish, top with lemon slices, then sprinkle with red chile flakes and perhaps a bit more pepper if you like. Drizzle a bit of olive oil over all, and splash a bit of wine over it too. Top each packet with a fresh lemon thyme sprig.

Wrap the foil around everything, leaving some head space for steaming, and seal completely. Set packets on the preheated grill (or in oven) and cook for 8 to 10 minutes, depending on thickness of fish.

Remove and CAREFULLY open (it will be steamy hot) to check fish. If done, serve immediately or re-cover and cook a tad more. I chose to also serve some mashed potatoes, but pasta or rice would be great too.

Download and Print PDF

Download and Print PDF

 

 

Quick and Easy Ham and White Bean Soup

23 Apr
Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Spring has been on a springboard in my neck of the woods in terms of temperature. While it is now seasonably cool, we had a great stretch of really warm and sunny weather for the last week. With cooler weather, there is nothing better than a hot bowl of comforting soup. And with leftover ham and ham broth in the freezer, this meal was a snap!

After I took my photos, hubs and I both decided we wanted it creamier so I processed half of it in my Ninja then stirred it back in. This step is optional, and I didn’t even take another photo of it creamy that way as I can be lazy that way. Just like you can be lazy in making this soup as it’s that easy!

Quick and Easy Ham and White Bean Soup

1 tablespoon olive oil
1/2 cup each chopped onion, celery, and carrots
4 ounces chopped ham
1 teaspoon minced garlic
2 15-ounce cans cannellini beans, drained and rinsed
4 cups ham broth (you can sub in chicken or veggie broth)
1/8 to 1/4 teaspoon dried crushed rosemary
Small sprig of thyme
Ground black pepper, to taste
1/2 teaspoon Liquid Smoke (I used Stubb’s Hickory)
1/8 teaspoon smoked Paprika

The Holy Trinity

The Holy Trinity

Saute the veggies in the oil until soft, 5 to 7 minutes.

Ham, Veggies, and Spices

Ham, Veggies, and Spices

Add the ham, garlic and spices and cook 2 to 3 minutes more.

Ham Broth and Beans

Ham Broth and Beans

Pour in the ham broth and beans. Add the rest of the seasonings, and taste to adjust.

Simmering the Ham and Bean Soup

Simmering the Ham and Bean Soup

Simmer for about a half hour or more until ready to eat. Optional: Puree half the soup in a blender or processor and stir back in before serving.

Ta-Dah!

Quick and Easy Ham and White Bean Soup

Quick and Easy Ham and White Bean Soup

Download and Print this Recipe

Download and Print this Yummy Recipe!

One Pot Skillet Pork and Potato Comfort Food

23 Jan
One Pot Skillet Pork and Potato Comfort

One Pot Skillet Pork and Potato Comfort

This is a recipe I have made since college repeatedly. Surprisingly, I have never posted it as it is just “one of those meals” in my rotation. When both hubs and I stare at each other after a long day at work with those glazed eyes and say “what’s for dinner,” this recipe is usually one that comes up in the replies.

Back in the college days (and even early married days) I used to make this with that canned “cream of” soup. Any flavor I pretty much had on hand. After the hubby got diagnosed with high blood pressure, that was the first thing out the door. So I learned how to make my own “cream of” soups, and it is surprisingly simple! (And certainly healthier too but it does have butter and flour.) But never mind that. It just TASTES better too! It’s a plate full of comfort, I tell you! We typically serve with a small salad or steamed green veggie on the side.

This can make enough for anywhere from 2 to 6 people, if you have a large enough skillet. I had some huge pork chops, so depending on your family’s eating habits you’ll have leftovers, or not. Don’t worry about the amount of “soup” you end up with, there’s always enough creamy sauce for the amount of meat, potatoes and onions, even if it looks sketchy at best at first. No lie!

p.s. I originally called this simple and easy, but after looking at all the steps after writing it up, I realized I only “think” of it that way, as I swear I could make this blindfolded! If you make this enough times (as I hope you will) then I think you’ll feel the same!

So here is what we have going on:

One Pot Skillet Pork and Potato Comfort Food

3 to 6 small potatoes, depending on the mouths you feed, washed and scrubbed
1/2 to 1 large yellow onion, peeled
3/4 to 1 1/2 pounds of pork chops, either bone-in or not
Ground pepper and salt or Mrs. Dash, to taste
1 to 2 tablespoons vegetable or grapeseed oil
Several splashes of wine, stock, or water, for deglazing
1 recipe of “cream of” soup (ingredients and recipe to follow)
Pinches of dried or fresh herbs that you like, to taste (I prefer thyme and spicy oregano for this)

Cream of “Anything” Soup Recipe

3 to 4 tablespoons real butter
1/4 cup of finely diced “of” ingredient (mushrooms, cooked chicken, celery… you get the idea)
1/4 cup flour
1/2 cup homemade or low sodium stock (any kind)
1/2 cup milk (any kind)
Ground pepper and salt, or Mrs. Dash , to taste

Sliced Patooties

Sliced Patooties

First thing to do is get out the mandoline and slice up all those potatooties and onions thinly. If you don’t have a fancy (like 9.99 Walmart or Amazon) device, then slice thin with your sharpest knife. It’s OK if you don’t have a mandoline. I’m a newcomer to that game and scoffed until I bought one. I totally get it. Cut the onion rings in half with a knife (optional).

Sliced Onions and Potatoes

Sliced Onions and Potatoes

Next season up those chops nice and good, however you want. Nobody is judging you on your spice preference.

Seasoned Pork Chops

Seasoned Pork Chops

Add a tablespoon or so of oil to a large hot skillet (that has a cover to fit) and sear the pork on each side, until nice and browned. I forget how long that takes as I just eyeball it. A few minutes each side, at least. Once browned, remove the chops to a plate, cover with foil, and set aside.

Browned Pork Chops

Browned Pork Chops

Add more oil to the skillet and toss in the sliced potatoes and onions and lower heat to medium. Season, to taste. Cook for about 5 to 7 minutes or so, stirring here and again.

Cooking the Onions and Potatoes

Cooking the Onions and Potatoes

Meanwhile, make your “cream” of soup. The pans will be side by side, you can do it!

I had ‘shrooms on hand that day, so cream of mushroom soup it was! I also used some turkey stock from my Thanksgiving batch of carcass stock.

Melt the butter in a small sauce pan over medium-high heat. Add your “of” ingredient (in my case the mushrooms) and cook until soft and the butter is foaming. Pre-cooked chicken is not such a big deal to worry about softening.

Simmering Mushrooms and Butter

Simmering Mushrooms and Butter

Add the flour then whisk until it’s all incorporated and turns into a weird paste. That’s OK too, it’s supposed to do that.

Making Paste

Making Paste

Add the stock all at once, then whisk like a whirling dervish until it’s all incorporated and smooth and creamy. Strange how it suddenly happens, huh? You’ll know after you try it. Then add the milk and whisk some more until it’s all combined and creamy again. Once again, season to taste and stir in. Turn off heat and set aside.

Cream of Mushroom Soup

Cream of Mushroom Soup

Now. Now is the time to put it all together. Deglaze the skillet of veggies with wine or more stock or water to loosen up the yummy crispy bits.

Place the browned pork on top of the potatoes and onions.Pour the cream “of” soup over the pork and spread around. Sprinkle your preferred herbs over top. Please, do not freak out at this point that you don’t have enough soup or gravy or whatever. Trust me. See my photo?

Skillet Chops and Gravy Ready to Simmer

Skillet Chops and Gravy Ready to Simmer

Bring the skillet up to a slow simmer, then cover, and turn down to medium low. Then walk away. WALK AWAY! Leave it alone for 20 minutes.

After 20 minutes, uncover and smoosh everything down into the gravy because OMG where did all that gravy come from??? Ha, told you so. This photo is only after 20 minutes.

Creamy Pork Chops and Potatoes

Creamy Pork Chops and Potatoes

Cover the skillet again, and cook until the potatoes are tender and the pork is at least 145 or more degrees, anywhere from 10 to 20 more minutes depending on the thickness of the chops and potatoes.

Once potatoes are softened and pork is safe to eat, turn off skillet, cut pork into serving sizes and scoop amount of potatoes and onions and gravy on to your plate that you want. Serve with some kind of green veggie or salad or whatnot. Enjoy!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

16 Jan
Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Flavor bombs, I tell you, and it’s no joke when I say these are da’ bomb! These large puppies are not only packed with flavor, they are the size of small cannon balls. I was searching the interwebz for something to make with my half-priced pound of ground turkey I found in the Reduce for Immediate Sale bin at the grocery, and came across several recipes for ground turkey meatballs. The thing is, I didn’t have all the ingredients for any single one, so did was I always do. I printed them all out, and mish-mashed them together to come up with this.

BONUS: Earlier in the week I had made some homemade croutons from roasted garlic-infused olive oil and grated Parmesan. I used leftover bread I took home from our company party.

Making Homemade Croutons

Making Homemade Croutons

Gosh aren’t they lovely?

Homemade Roasted Garlic and Parmesan Croutons

Homemade Roasted Garlic and Parmesan Croutons

They ground up in my Ninja perfectly to use as a binder for the meatballs. Keeping the roasted garlic theme in mind, I did a quick roast of three large cloves of garlic in my toaster oven for 20 minutes.

SECOND BONUS: The night before I had made a huge batch of our favorite side dish to go with whatever the heck meat we had (See I love these so much that I can’t even remember what I ate with them as in my mind they are the star of any meal.) I had plenty of this rosemary bliss to serve with the meatballs, so of course I carried the rosemary theme through to the meatballs. Recipe here ——–> Rosemary and Butter Red Potatoes and Green Beans.

Buttered Rosemary Red Potatoes and Green Beans

Buttered Rosemary Red Potatoes and Green Beans

UN-BONUS: Sometimes my math isn’t so good. I was trying to figure out how long to set the timer so I could take the meatballs out of the oven about 5 minutes before they were done to zest some Parmesan over the top of them. I usually cook meatloaf about an hour, but figured I would check them with an instant-read thermometer at 30 minutes. So. I set the timer for 40 minutes. Why? I have no clue. Slightly on the dry side, but the spinach did help a lot with keeping them from being a disaster. The pan juices in the casserole dish poured over was also a perfect remedy.

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

Baked Spinach, Garlic, and Rosemary Turkey Meatballs

3 large cloves garlic, peels left on
1/4 cup bread crumbs (from flavored croutons if you have them, or make your own!)
1/4 cup finely minced onion (I used the same Ninja that I ground up the breadcrumbs in)
1 pound ground turkey
8 ounces frozen spinach, thawed and squeezed dry
1 large egg
1/4 teaspoon dried, crushed rosemary (I crush the dried leaves with a mortar and pestle)
Pinch of dried thyme
1/4 cup chicken stock
1 teaspoon Worcestershire sauce
Ground black pepper, to taste

Wrap the garlic cloves in foil and roast for 20 minutes in a 400-degree oven (toaster oven is more economical). Remove and let cool, then peel and mince.

Meanwhile, process the croutons into bread crumbs, remove, then process the onion into a fine mince. (Store-bought bread crumbs are fine, as well as mincing your own onion with a knife.)

Processing the Croutons into Bread Crumbs

Processing the Croutons into Bread Crumbs

Add all the ingredients to a large bowl and get ready to mess up your hands. Thoroughly combine all the ingredients using both hands.

Ground Turkey Meatball Ingredients

Ground Turkey Meatball Ingredients

When completely combined, scoop out a large handful and roll around in your hands and shape into the size of a large golf ball or small tennis ball. (What is that size? A rubber squash ball?) Either way, you should end up with six fairly same-sized meatballs.

Turkey Meatballs Ready to Bake

Turkey Meatballs Ready to Bake

Place the meatballs in a small oil-sprayed baking dish and cover tightly with foil. Bake for 25 minutes (not 40 please) or until an instant-read thermometer reads 160 degrees.

Remove foil then grate some fresh Parmesan cheese over top. Cook for another 5 minutes until cheese is melted and slightly browned. Serve immediately with any sides of choice.

Baked Spinach Garlic and Rosemary Turkey Meatballs

Baked Spinach Garlic and Rosemary Turkey Meatballs

Download and Print this Recipe

Download and Print this Yummy Recipe!

Golden Shrimp Stock

31 Oct
Golden Shrimp Stock

Golden Shrimp Stock

A few months ago I decided to stop composting shrimp shells and tails and started freezing them. I love to make homemade chicken, turkey, and beef stock, so why not shrimp stock?

It took many a meals to get enough for this batch, but it sure was worth it! I made some delicious shrimp risotto with part of it (recipe to come at a future date) and plan on using the rest in either an Asian-style soup or perhaps some gumbo. What would you use shrimp stock in? I’d love to hear your ideas!

UPDATE! How silly of me. Happy Halloween! This is me in my costume that won at my workplace yesterday. My not-so-evil-grinning Wednesday Addams.

Wednesday Addams Halloween Costume

Wednesday Addams Halloween Costume

Golden Shrimp Stock
Adapted from emerils.com

4 to 5 ounces shrimp shells and tails
1 teaspoon vegetable oil
5 cups water
1/4 cup each chopped onions, celery, and carrots
1/2 teaspoon minced garlic
1 small bay leaf
1/4 teaspoon black peppercorns
Dash of salt
1 sprig fresh thyme (or large pinch dried)
Large pinch of dried parsley

Rinse the shells and tails in a colander and set aside to drain.

Thawed and Rinsed Shrimp Shells and Tails

Thawed and Rinsed Shrimp Shells and Tails

In a stockpot or Dutch oven, heat the oil over medium-high heat. Add the shrimp shells and tails and stir around and cook until the shells are a bright pink, about 5 minutes.

Cooked Shrimp Shells

Cooked Shrimp Shells

Add the water and the rest of the ingredients. Turn the heat to high, and bring to a boil. Once boiling, reduce the heat until the stock is at a low simmer, then continue simmering for about an hour more.

Simmering Shrimp Stock

Simmering Shrimp Stock

Strain the stock through a fine mesh sieve (mine was also lined with additional cotton mesh) into a heatproof container. Allow to cool, then cover and refrigerate for up to three days until use. The stock can also be frozen in zip-top freezer bags for future use.

Straining the Shrimp Stock

Straining the Shrimp Stock

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Download and Print this Yummy Recipe!

Chicken Tetrazzini Casserole

10 May
Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

Busy, busy, busy! That’s what I’ve been lately, and when you’re busy it’s so nice to have a fairly quick and healthy casserole to whip together, just like this one. This is even something I wouldn’t mind cooking myself on this Mother’s Day (as long as I don’t have to do the dishes!). And Happy Mother’s Day to all mothers out there, be it mothers of humans, fur-kids, or nature! I hope you enjoy this recipe, this was a thumbs-up in my family all the way around.

Chicken Tetrazzini Casserole
Adapted from Cooking Light magazine

5 ounces uncooked linguine, snapped in half
2 1/2 tablespoons butter, divided
2 tablespoons flour
1 1/4 cups homemade or low-sodium chicken broth
1/2 cup Half and Half, or milk
1 ounce Neufchâtel cream cheese
1/2 cup grated Parmesan cheese, divided
Salt and pepper, to taste
4 ounces sliced mushrooms
1/2 cup chopped onions
2 teaspoons minced garlic
1 teaspoon fresh thyme, chopped
1/4 cup dry sherry
1 1/2 cups shredded cooked chicken breast
1/2 cup frozen peas
2-inch thick chunk French bread baguette, torn into chunks
1 teaspoon oil

Shred that Chicken Breast!

Shred that Chicken Breast!

Preheat oven to 375 degrees. Cook the pasta according to package directions, drain, and set aside.

Meanwhile, melt half the butter in a saucepan over medium heat. Stir in the flour and whisk for a couple of minutes until all combined. Pour in the chicken broth and milk, whisking constantly.

Stirring the Cheese into the Sauce

Stirring the Cheese into the Sauce

Bring up to a boil, then reduce heat and simmer 5 minutes, whisking occasionally. Stir in 1/4 cup of Parmesan cheese and the cream cheese until combined, then turn off heat and set aside.

Suateing the Mushrooms and Onion

Sauteing the Mushrooms and Onions

In a large skillet over medium-high heat, add the rest of the butter. Add the mushrooms and saute for 3 to 5 minutes. Then add the onions, garlic, and thyme and saute for 5 more minutes. Add the sherry, then cook for a minute more.

Combining the Casserole

Combining the Casserole

Pour in the saucepan of milk/cheese mixture, the pasta, chicken, and peas. Toss to combine. Spoon the mixture into a 2-quart casserole coated with oil spray.

Casserole Ready for Bread Crumbs

Casserole Ready for Bread Crumbs

Place the torn bread pieces and the rest of the Parmesan cheese in a food processor and pulse until coarse crumbs form. Sprinkle evenly over the pasta. Bake for 30 minutes or until browned and bubbly.

Chicken Tetrazzini Casserole

Chicken Tetrazzini Casserole

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Download and Print this Yummy Recipe!

 

Roasted Cauliflower and Chicken Sausage Casserole

26 Apr
Roasted Cauliflower and Chicken Sausage Casserole

Roasted Cauliflower and Chicken Sausage Casserole

I “borrowed” this recipe from my foodie blogging friend Seana over at Cottage Grove House. Her recipes have never failed me, and this one didn’t either. The flavors in this are bright and flavorful! If we hadn’t left town for a couple of days this would have been completely consumed. The original recipe called for almond meal and nutritional yeast, but since I couldn’t find either of those I subbed in with ground roasted almonds and shredded Parmesan cheese.

Side note: This made a LOT of food for my small family so I plan on halving it next time. Part of that was my fault for using a pound of chicken sausage instead of 1/2 pound — DOH! But the family liked it and that’s what counts, right? 😀

All Natural Chicken Sausage

All Natural Chicken Sausage

Roasted Cauliflower and Chicken Sausage Casserole
Adapted from Roasted Cauliflower and Chicken Sausage Casserole at Cottage Grove House

1 medium head of cauliflower (roughly 2 pounds) cut into bite size florets
2 teaspoons minced garlic
2 1/2 tablespoons extra virgin olive oil, divided
1 pound organic chicken sausages, removed from casings (1/2 pound would be plenty, too)
1 cup diced onion
1/8 teaspoon dried, crushed thyme
1 28-ounce can Italian-style diced tomatoes with garlic, oregano and basil
Sea salt and freshly ground black pepper to taste
1/2 cup roasted almonds, ground in a food processor
1/2 cup shredded Parmesan cheese

Roasted Cauliflower

Roasted Cauliflower

Preheat oven to 375°F.  In a large bowl, toss the cauliflower florets with the minced garlic and 1 1/2 tablespoons olive oil. Spread the cauliflower on a baking sheet and roast for approximately 20 minutes, turning them over halfway through cooking time. When the cauliflower is lightly browned, remove from the oven and set aside.

Browning the Chicken Sausage and Onions

Browning the Chicken Sausage and Onions

Heat the remaining tablespoon of olive oil in a large skillet over medium high heat. Add the chicken sausage, breaking it up as you add it. Cook for 10 to 12 minutes until it is cooked through and browned thoroughly. Lower the heat to medium low and add the onions, and thyme. Sauté the mixture for about 5 to 7 minutes until the onions have started to soften.

Tomatoes Added to Chicken Sausage Mixture

Tomatoes Added to Chicken Sausage Mixture

Add the Italian diced tomatoes to the skillet, with its liquid. Stir thoroughly and cook for 5 more minutes. Add salt and pepper to taste. Last, stir in the cauliflower until all pieces are coated with the tomato liquid.

Cauliflower Added to Mixture

Cauliflower Added to Mixture

Spray a 3-quart casserole with olive oil and pour the cauliflower and sausage mixture into the dish. In a small bowl combine the ground almonds and Parmesan cheese and distribute evenly over the casserole. Place in the oven and bake for 25 minutes. Remove and let stand for 5 minutes before serving.

Casserole Ready for Almond Cheese Topping

Casserole Ready for Almond Cheese Topping

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Download and Print this Yummy Recipe!

White Bean and Sausage Crock Pot Soup

28 Mar
White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

I made this soup a few weeks ago when the weather was dreadful and snowy. Then spring leapt out of nowhere and trees and flowers began budding and birds were singing their little hearts out. But alas, winter appears to be keeping its grip as a cold front will make it’s way down this week. We can only hope the fragile buds and flowers will hang on through it.

If it’s still a bit chilly in your neck of the woods, here’s a warming, hearty soup to tide you over until spring hits your area.

White Bean and Sausage Crock Pot Soup

2 cups dried Navy Beans, soaked overnight (or 2 cans white beans)
1/2 cup chopped onion
1 stalk celery, diced
1/2 cup chopped carrots
2 teaspoons minced garlic
1/2 teaspoon dried rosemary, crushed
Pinch of dried thyme, crushed
1 teaspoon dried parsley
5 cups homemade or low sodium chicken broth
1 can diced tomatoes, or 12 cherry tomatoes
7 ounces Turkey Sausage (1/2 link), sliced
Shredded Parmesan cheese, for serving

Drain and rinse the beans (either dried or canned) and add to the slow cooker. Toss everything else except the cheese into the pot, then set on low for 8 to 10 hours or high on 5-6 hours, That’s it! Serve with shredded Parmesan cheese, and crusty bread.

White Bean and Sausage Crock Pot Soup

White Bean and Sausage Crock Pot Soup

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Download and Print this Yummy Recipe!

Kale, Lentil, and Bacon Soup

25 Jan
Kale Lentil and Bacon Soup

Kale Lentil and Bacon Soup

Did I ever mention I love soup? Oh, yes, probably a hundred times by now. I am an avid reader of the Food52 website, and when I saw this soup offered up to test for one of their recipe contests, I immediately signed up to be a tester. Kale, lentils, and bacon? What’s not to love?

Paired with my super-yummy golden homemade chicken broth and a nice big splash of dry sherry makes this such an easy, but VERY tasty and filling soup. Don’t forget some thick slices of crusty bread to sop up every last bit of tastiness in your bowl.

I slightly adapted this by baking the bacon, and then using some of the clear, rendered bacon grease in lieu of olive oil for added flavor. And make sure you use the Puy (French Green) lentils, as they hold up well in a soup and don’t get mushy at all. I found these in the bulk section at Whole Foods Market.

Kale, Lentil, and Bacon Soup
Adapted from Anna May’s Recipe for Kale, Lentil and Bacon Soup @ Food52.com website

4 slices bacon
1 tablespoon rendered bacon grease
3/4 cup chopped
onion
1 large splash dry sherry
4 to 5 cups chicken or vegetable broth

1/2 bunch Lacinato
kale, woody stems removed and chopped
1
sprig of thyme, leaves picked
3/4 cup Puy (French Green) lentils

Baked Bacon

Baked Bacon

Bake the bacon on a rack in a 400-degree preheated oven for 25 or so minutes until done. (I cooked the entire package and saved the rest for breakfast the next day.) Add 1 tablespoon of the rendered bacon grease to a soup pot or Dutch oven over medium heat.

Rendered Bacon Grease

Rendered Bacon Grease

Saute the onions for several minutes until translucent. Break up the bacon and add it and the lentils to the pot, then pour in a nice glug of the dry sherry.

Cooking the Lentils and Onions

Cooking the Lentils and Onions

Let it sizzle briefly then pour in the chicken or vegetable broth. Bring up to a boil, then turn down and simmer until the lentils are done, about 40 minutes.

Wilting the Kale

Wilting the Kale

Stir in the kale and thyme leaves and cook for about 5 to 10 minutes until the kale is wilted and tender. Serve in bowls with crusty bread.

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