i'm always looking for some kind of new healthy soup recipe that doesn't involve cream or butter. so you can imagine my excitement when i found this great weeknight meal for those cold winter nights via know whey. i altered the recipe a little bit based on what i already had in my pantry. the soup turned out really delicious and i don't think i'd change a thing. the red pepper flakes made things a little spicy so make sure to use at your own discretion.
ingredients: 2 cans black beans, drained and rinsed 8 cups chicken stock 1 large yellow onion, chopped into small pieces 4 cloves garlic, minced 1 lb chicken or turkey sausage, quartered and cubed 1 lb baby fingerling potatoes, halved 1 bag of fresh spinach (6-8oz depending on brand) 1 can diced tomatoes, with juice 3/4 of a small can of tomato paste 1 red bell pepper, seeded and cut into 1 in cubes 2 teaspoons sweet smoked paprika 1 teaspoon herbes de provence 1/4 teaspoon red pepper flakes s&p evoo
directions: heat evoo in a large stock pan over medium heat. add onion and cook for 5 minutes. add the garlic and sausage and cook until browned. add stock and beans. simmer for 10 minutes. next add tomatoes, red bell pepper, tomato paste, paprika, herbes de provence and red pepper flakes. add potatoes and cook 20 minutes more, then add spinach and finish cooking until potatoes are done. add s&p if needed. serve with fresh hot bread for dipping.
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while everyone was sitting in 6 to 7 hours of traffic to commute home last night, i was making italian wedding soup in my pjs. this is one of my favorite kinds of soups and i can't believe i've never made it before. it's super easy and versatile - you can substitute any kind of greens for the spinach and any kind of pasta for the orzo. however, the best part was the meatballs - they were super moist from cooking in the chicken broth. we served it with homemade cheesy garlic bread for dipping...ahh perfection.
ingredients: 3/4 pound ground beef 1/2 italian style breadcrumbs 3 large eggs 3/4 cup parmesan cheese 1/4 cup finely shredded mozzarella cheese 1 teaspoon dried oregano red pepper flakes 1 medium onion, diced 5 cloves of garlic, minced 10 cups chicken stock 10 oz fresh spinach evoo s&p
directions: combine beef, bread crumbs, 1 egg, 1/4 cup parmesan cheese, mozzarella cheese, red pepper flakes, oregano and s&p in a bowl. form into mini meatballs - about 1 inch in size - should make about 20-30.
heat evoo in large skillet over medium high heat. add meatballs and cook about 3-5 minutes until browned, turning occasionally.
in a large stock/soup pot or dutch oven, heat evoo over medium high heat. add onions and garlic. cook about 10 minutes, until onions are translucent, but not browned. add the chicken stock and bring to a boil. add the spinach and meatballs, reduce heat to low and simmer for 15 to 20 minutes.
meanwhile, combine remaining 2 eggs and 1/2 cup parmesan cheese in a small bowl. slowly pour the egg mixture into the hot soup, stirring constantly. cover and simmer until egg bits are cooked about 2 minutes. season with salt and pepper if needed. serve immediately with cheesy garlic bread.
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i invited some of my gal friends over for a saturday night pot luck last week. i made us a batch this chicken and andouille gumbo (via making life delicious). the secret to getting that gorgeous color of homemade gumbo is letting the roux cook for about 30 minutes (but never letting it burn) until it turns a dark caramel color. i was under a time crunch and didn't have a chance to do this all the way so mine isn't as rich in color as it should be. but that didn't stop this dish from being delicious - it was spicy, creamy/velvety, and really comforting. don't let the long list of ingredients scare you away. it really is a simple dish that comes together easily.
ingredients: 1/3 cup creole seasoning (found in spice section in grocery store) 5 boneless skinless chicken thighs evoo 1 cup onions, diced 1/2 cup green bell pepper, diced 1/2 cup celery, diced 1/3 cup vegetable oil 1/2 cup unbleached all-purpose flour 12 oz. andouille sausage, skin removed and diced (about 1 1/2 cups) 6 cups cold chicken stock 3 tablespoons garlic, chopped 3 bay leaves 2 tablespoons worcestershire sauce 2 tablespoons fresh italian parsley, chopped 1/4 cup green onions, sliced white rice fresh french bread
directions: preheat oven to 375 degrees. drizzle the chicken in evoo and evenly coat with about 2-3 tablespoons of the creole seasoning. bake for 20-25 minutes. remove from oven and cut into bite-sized pieces.
meanwhile mix the onion, celery, and bell pepper together. heat the oil in a dutch oven or heavy large saucepan over medium heat. whisk in the flour and continue to cook, stirring or whisking often until it is a dark caramel color. this takes about 30 minutes. add the andouille sausage, 1 tablespoon of the creole seasoning, and 1 1/2 cups of the onion/celery/bell pepper mixture. cook, stirring often, for about ten minutes or until the vegetables soften.
add the cold stock, the remaining 1/2 cup of the onion/celery/bell pepper mixture, the remaining 2 tablespoons of creole seasoning, garlic and bay leaves. bring to a boil and then down to a simmer. add the baked thighs and let it simmer for 2+ hours, stirring occasionally. about 10-15 minutes before you’re ready to serve, add the worcestershire sauce.
serve over white rice and use the french bread for dipping. garnish with fresh italian parsley.
today marks the sixth consecutive day of school without even one minute of recess. i'm definitely over the rain and the only immediate cure was homemade tomato soup...oh yea, and a joke. campbells would have been easier, but this was definitely more delicious. try it tyler florence's way. just do me a favor, and USE the type of blender he suggests - once i figure out what it is, i'll probably invest in one for the next rainy day :)
i topped it off with toasted garlic rosemary olive bread. i just cubed a loaf from harris teeter, sprinkled with olive oil and garlic powder, and popped them in the oven on 400 for about 10 minutes. it was the perfect addition. oh yea, then i ate the rest of them during gossip girl. good enough to eat all on their own.
p.s. my fortune cookie yesterday said "all things end." here's hoping it was referring to the rain :)
there is nothing more classic and simple than a peanut butter & jelly. this cooking blog is exactly that. you'll find recipes that are delicious, easy to make and fit into any lifestyle.
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