Spicy Sausage & Tomato Soup

July 2014 785
This new soup comes to me from my dear cousin Megan, who also knows her way around the kitchen. This is an incredibly tasty addition to my soup rotation…I mean, the girl put BACON in her soup! We obviously share the same genes!!

I did make a few “tweaks” to the recipe …The original recipe called for slightly less meat and added Cannellini & Kidney Beans, which could easily be added back into the soup if so desired.

What you will need:
• 4 Slices of thick bacon, chopped
• 12 oz Hot Italian Sausage
• 12 oz Andouille Sausage
• 1 Red Onion, chopped fine
• 1/4 tsp red pepper flakes (depending on heat preference)
• 4-6 cloves of garlic, chopped fine
• 1 Bay Leaf
• 28 oz whole, peeled, tomatoes
• 14 oz stewed tomatoes
• 1 tbsp tomato paste
• 3 c chicken broth (I ended up adding 2 more cups, personal preference)
• 1 c of Zucchini, halved and sliced thick
• 1 c chopped fennel
• 4 c (about of chopped Kale)
• 1/4 cup white wine
• Salt & Pepper to taste
Garnish (optional)
• Shredded Parmesan
• Parmesan & chia seed crisps

How it’s done:
1. In a pan or dutch-oven, add chopped bacon, fry until fat begins to render, and ends become crispy. Add sausage, brown meat then remove from the pan, set aside.

2. Add onions to pan, cook until softened.
a. Add Fennel, cook until they begin to brown
b. Add garlic for the last 30 seconds…do not burn the garlic.
c. Add the tomato paste & white wine, mix ingredients well.

3. Scrape the sides of the pan into your soup pot (or if using a dutch-oven, just scrape the cooked bits from the walls) Add Tomatoes, chicken broth, bay leaf, red pepper flakes, and meat to the pot
4. Cover and let simmer 30 min
5. S&P to taste
6. Add Zucchini for last 5 min
7. Kale will wilt rapidly with the heat of the soup, (so for best color& texture) add only when you are ready to serve.
8. Top with Parmesan & ENJOY!

Roasted Kale, Broccolini and Chickpea Salad

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So I’ve been making this for the past few weeks….fine tuning the flavors each time.  Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!

What you will Need:

  • 1 bunch broccolini, or broccoli, cut into long florets
  • 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
  • 1½ cups/240 g cooked chickpeas (see below) or canned, drained
  • 1 clove garlic,chrushed
  • ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
  • sea salt and freshly ground black pepper
  • red pepper flakes
  • thinly sliced green onions
  • 1 lemon, cut into wedges
  • Chili Powder
  • 4 slices of bacon, cooked and chopped
  • A few VERY thin slices of Black radish
    • OPTIONAL: fresh ricotta cheese

How it’s Done:

Preheat the broiler to high.

place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.

Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet.  Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.  Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.

 Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.

 

Orginal idea from: http://edibleliving.blogspot.com

Raw Kale Salad

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Loving this Spicy Salad!!

  • 1 bunch Tuscan Kale (aka black or lacinato)
  • 2 handfuls of toasted, unsweetened , shredded coconut
  • 1/2 garlic clove
  • 1/4 tsp. kosher salt, plus a pinch
  • 1/4 c. finely grated Asiago Cheese
  • 3 Tbsp. extra-virgin olive oil, plus additional for garnish
  • freshly squeezed juice of 1 lemon
  • 1/8 tsp. red pepper flakes
  • freshly ground black pepper to taste

Trim the bottom two inches off the kale stems and discard. (Note: I also remove the ribs from each kale leaf.) Slice the kale into 3/4-inch ribbons. You should have 4-5 cups. Place the kale in a large bowl.

Using a mortar and pestle or a heavy knife, pound or mince the garlic and 1/4 tsp. salt into a paste (if using a knife, use the side to smear and smush the garlic once it’s minced). Transfer the garlic to a small bowl. Add 1/4 c. cheese, 3 Tbsp. oil, lemon juice, a pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well to combine thoroughly (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes (Note: Or up to an hour), then serve topped with the toasted coconut, additional cheese, and a drizzle of oil.

Toasting the Coconut:  On a cookie sheet, use parchment paper.  Sprinkle a single layer of shredded coconut.  Toast in oven at 350 degrees…for about 4-5 min (I would keep an eye on this, it tends to burn quickly)  You want it to be golden brown.

Recipe adapted from http://www.minnesotamonthly.com