Saturday, April 24, 2010
Addition to Tuscan Soup Recipe--Correction
After the soup simmers with the beans in it. . .mix 3 tablespoons of milk (I use fat free, lactose free and it works fine) with 3 tablespoons of flour or cornstarch. Drizzle into the soup slowly, stirring constantly. Simmer for 5 more minutes until the soup slightly thickens. Should not be too thick. If need be, thin with more chicken broth.
Tuscan Beans and Greens Soup
1 pound Italian sausage (sweet, mild, or spicy, pork, chicken or turkey, ground or link)
2 leeks, thoroughly rinsed (very sandy) sliced in half lengthwise, then sliced, using the white and light green parts
olive oil
3 minced garlic cloves
salt and pepper
1 can white cannellini beans, drained and rinsed
2 32oz low sodium chicken broth
1 bunch kale, rinsed and chopped.
Fresh grated parmesan cheese
Brown sausage. If using ground, break up into small pieces. If using link, brown whole, then slice into bite-sized pieces. Remove from the pan and drain. Spoon off all but 1 tablespoon of the fat. Heat with 1 TB olive oil. Add the leeks and garlic. Season with pinch of salt and pepper. Add about 1 cup of the chicken broth to deglaze the pan. Scrape the brown bits off the bottom of the pot to get that great sausage flavor.
Sautee until translucent. Add the rinsed beans and rest of the chicken broth. Simmer for 20 minutes. Add the sausage back in, then the kale. Cook for about 5 more minutes, until the kale is wilted.
Adjust salt pepper.
Ladle into bowls, top with grated cheese. Drizzle with olive oil if you like.
Great served with toasted, crusty bread.
2 leeks, thoroughly rinsed (very sandy) sliced in half lengthwise, then sliced, using the white and light green parts
olive oil
3 minced garlic cloves
salt and pepper
1 can white cannellini beans, drained and rinsed
2 32oz low sodium chicken broth
1 bunch kale, rinsed and chopped.
Fresh grated parmesan cheese
Brown sausage. If using ground, break up into small pieces. If using link, brown whole, then slice into bite-sized pieces. Remove from the pan and drain. Spoon off all but 1 tablespoon of the fat. Heat with 1 TB olive oil. Add the leeks and garlic. Season with pinch of salt and pepper. Add about 1 cup of the chicken broth to deglaze the pan. Scrape the brown bits off the bottom of the pot to get that great sausage flavor.
Sautee until translucent. Add the rinsed beans and rest of the chicken broth. Simmer for 20 minutes. Add the sausage back in, then the kale. Cook for about 5 more minutes, until the kale is wilted.
Adjust salt pepper.
Ladle into bowls, top with grated cheese. Drizzle with olive oil if you like.
Great served with toasted, crusty bread.
Monday, April 5, 2010
Pickle - anything
I love anything pickled - especially a savory pickle. Here is a favorite recipe of mine!
1 cup white wine or champagne vinegar
1 cup water
2 TB kosher salt
2 TB sugar
3 bayleaves
3 garlic cloves, smashed, but added whole
Chop 2 cups of your favorite veggie. I recommend cauliflower (cut into small florets), carrot (sliced), cucumber (sliced), or I guess you could try anything. It keeps in the fridge forever. Put it in a salad, serve with BBQ, or as an appetizer. It's simple, but amazing!
1 cup white wine or champagne vinegar
1 cup water
2 TB kosher salt
2 TB sugar
3 bayleaves
3 garlic cloves, smashed, but added whole
Chop 2 cups of your favorite veggie. I recommend cauliflower (cut into small florets), carrot (sliced), cucumber (sliced), or I guess you could try anything. It keeps in the fridge forever. Put it in a salad, serve with BBQ, or as an appetizer. It's simple, but amazing!
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