Zuppa Toscana- Spicy Sausage, Potato, and Kale Soup

I've seen so many "Olive Garden copycat" recipes for Zuppa Toscana floating around that I finally decided to give it a try. And, I must say, after altering the recipe quite a bit I thought this was a fabulous soup! 

It really hit the spot for me tonight.... sausage, potato slices and kale in a creamy broth with just the right amount of kick! Plus, I served it with my homemade Vienna white bread that I am trying to perfect. The whole meal was just so delicious! Very simple to make and I whipped the whole thing out in 30 minutes. What more could you ask for, right?

Anyway, here is my version of the recipe:

Recipe:

1/2 lb. sausage

5 medium russet potatoes, washed and sliced thinly

3 cups kale, roughly chopped

1/2 onion, cut thinly

4 garlic cloves, minced

3 cups chicken broth

3-4 cups water

1 cup heavy cream

1/2 tsp. red pepper flakes 

Cook sausage in a pan and drain on paper towels. Set aside.

In a large pot combine potatoes, onion, garlic, chicken broth and water over high heat until it starts to boil. Turn heat to low and simmer until the potatoes are slightly tender. 

Add the cooked sausage and red pepper flakes and simmer on low for another 8-10 minutes. 

Add the chopped kale and heavy cream and continue to heat on low until the soup is completely heated through.

Serve immediately. 

"BLT" Soup with Homemade Croutons, Crispy Bacon and Arugula Pesto

BLT- bacon, lettuce, tomato. How can this be a soup, you might be wondering? First you take this delicious homemade tomato soup. Then you add a dollop of the arugula pesto (the lettuce in this "sandwich"), sprinkle on your homemade croutons and garnish it all with some crispy bits of bacon. And there you have a BLT... soup style.

It is seriously delicious. The creamy and acidic tomato soup is balanced with the mildly sweet and smooth arugula pesto and the smoky, salty bacon bits. And, the crunchy croutons add that delicious texture to complete the whole dish! It really is a winner!

Recipe:

Soup:

2 T. olive oil
2 T. butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup finely chopped carrot
2 T. minced garlic
2- 28 oz. cans whole tomatoes
3 cups chicken broth
Salt and pepper to taste
cooked bacon for garnish, chopped

In a large pot, heat the oil and butter on medium-high heat. Add onion, celery, carrots and garlic and cook for 3-5 minutes or until translucent and fragrant.

Stir in the tomatoes and chicken broth. Cover, lower the heat and simmer for 10-15 minutes.

Remove from heat and blend to puree the soup.

Croutons:

1 T. butter, melted
2 T. olive oil
3 slices artisan bread (sourdough, french country, etc.), cut into 1/2 inch cubes

Toss the bread chunks in the melted butter and olive oil until bread is coated. Spread chunks onto a baking sheet and bake at 375ºF for 8-10 minutes or until golden brown and crispy.

Arugula Pesto:

1 cup arugula
1/2 cup spinach
1 1/2 cup olive oil
1 1/2 cup parmesan cheese
2 T. pine nuts

Combine all ingredients in a blender or food processor and puree until smooth.

*Note: Be careful not to over salt the soup, croutons and pesto. The cooked bacon bits add enough salt to the already naturally salty tomato soup that it is really refreshing if the croutons and pesto are more mild. Just be aware and be sparing with the salt!

Cajun Red Beans and Coconut Rice

Living on a strict budget can be so hard!! So, to save money I try to cook with simple (and cheap) ingredients and avoid using meat a few nights a week. The perfect way to do this? Beans and rice.

For anyone who has lived abroad.... you know that beans and rice are a staple for a lot of countries. Because of that I got really used to eating beans and rice and now it's one of my family's favorite things to eat. But, beans and rice can get super boring if you don't switch it up. That's why I came up with this recipe. It's still made up of inexpensive ingredients but it tastes delicious! My husband and I joke about it being a meal for poor people with sophisticated palettes. haha! And, that's just what it is.

Recipe:

Cajun beans:
2 cans red kidney beans, drained and rinsed
3 cups water
1 T. chicken bouillon
3 garlic cloves, finely minced
1/2 t. cumin
1/2 t. coriander
1/2 t. oregano
1/2 t. paprika
1 t. cajun seasoning
dash cinnamon

*adjust all spices according to preference and taste.

Combine all ingredients in saucepan. Bring to a boil. Turn heat to low and cover with lid. Simmer for 20-30 minutes. Use a potato masher or fork to mash beans against the bottom and sides of pan. Mash about 90% of beans. Add more water if beans are too thick or mash more if too thin.

Coconut rice:
1 1/2 cups white rice
1 1/2 cups water
1 (14 oz.) can coconut milk
1 t. salt
1 t. white vinegar
3 t. sugar
dash of pepper

Combine all ingredients in large saucepan. Bring to a boil. Cover with lid and turn heat down to very low setting. Allow to cook for about 20 minutes. Turn off heat and let rice rest (still covered) for 5 minutes.

Serve large scoop of coconut rice with a bowl of cajun beans.

BEST EVER Chicken Potpie

Flaky pie crust. Warm, creamy filling packed with moist chicken and perfectly cooked veggies. Once you try this potpie you will never go back to your old recipe or, heaven forbid... your frozen potpie from the grocery store!

This recipe is originally from my fabulous mother-in-law who taught me so much about cooking when I first married into her family. I don't know if I would have grown to love cooking as much as I have without her. She got me into making homemade bread every week, keeping fresh baked cookies on the table as often as possible and taught me how to make fast, delicious dinners with really basic ingredients. I owe so much to her.

Anyway, her Chicken Potpie recipe is just about the best comfort food in my book. I love it. I've made a few alterations to this flaky, flavorful potpie and it turns out every single time.

I cut mine open too soon. If you let the pie rest for 10 minutes before cutting the filling will be thicker.

My boys were too hungry to let it rest. :)

Recipe:

Filling:
2 cups cooked chicken
2 cups cooked vegetables (carrots, potatoes, peas, etc.
2 T. butter
2 1/2 T. flour
2 cups milk
2 tsp. chicken bouillon

1 tsp. salt

dash pepper

dash dried sage

Melt butter in saucepan. Add flour and whisk. Whisk in milk until smooth. Add bouillon, salt, pepper and sage. Turn heat to medium and continue stirring until thickened- about 10 minutes or so. Turn off heat. Add cooked chicken and vegetables. Set aside until pie shell is ready to be filled. 

Pie Shell:

2 cups sifted flour

1 1/2 tsp. salt

3/4 cup shortening

1/3 cup ice water

Combine flour and salt. Cut in the shortening with pastry cutter or a large fork. Add ice water. Mix until barely incorporated. DO NOT over mix or pastry will end up being tough. Separate dough in half.

Lightly flour countertop. Take each half and roll out until circle is about 1 inch larger then your pie pan. Place first half in pie pan. Pour filling inside. Place second round on top. Tuck edges under the first round and gently pinch together to seal it shut. Cut two slits in the top of the unbaked pie to allow steam to release during baking.

Bake at 425ºF for 25 minutes or until the center is no longer shiny and the edges are golden brown. Allow pie to rest for 10 minutes before cutting and serving.

Russian Borscht

Mmmmm, Borscht. My "go to" recipe on a cold, wet day. There is nothing better than the smell of fresh, simmering borscht on the stove and homemade bread in the oven.  Seriously. Good. Borscht is relatively easy, delicious and very healthy as well. 

This recipe is straight from motherland Russia. My husband lived in Russia for 2 years serving a religious mission for The Church of Jesus Christ of Latter Day Saints and fell in love with Borscht. He brought this recipe home and converted me to it's deliciousness. :)

Ingredients:

1/2 lb. steak

4 beets

3 large potatoes

3 large carrots

1 head of cabbage

1/2 onion

4 cloves of garlic, minced

Beef Bouillon

1/2 cup ketchup

Bay leaves

Salt/pepper

Sour cream for serving

Directions:

Cut steak into 1/2 in. strips and set aside. Fill a large stew pot half full with water (about 3 quarts of water). Add a few tablespoons of oil and some salt and pepper to the water. Once water boils add meat. Turn heat down but keep water boiling for 30-40 minutes. 

In the meantime chop beets, potatoes, carrots, cabbage and onion into uniform pieces (I usually cut them all into small strips. See picture below). After the meat has cooked in water for 40 minutes add the beets to the pot. Cook for 5-10 minutes. Then add potatoes and beef bouillon.

In frying pan sauté the onion, carrots and garlic in a small amount of oil and ketchup. Sauté for 5 minutes. Add this mixture to the pot along with the bay leaves and more salt and pepper. Combine well and let cook for 15-20 minutes. Then add cabbage. Cook another 10-15 minutes or until ready to eat. Sometimes I let the soup simmer for a few hours to get the meat really tender. 

Scoop a dollop of sour cream into each bowl of soup and serve with delicious hard bread (like rye or sourdough). And, if you want to have a really authentic Russian meal then make the soup a day ahead and re-heat it the day you are ready to eat. It always tastes better leftover because all the flavors blend well over time.