Wednesday, February 25, 2009

Zuppa Toscana

Olive-Gardenesque potato / kale /sausage soup. Two of my kids absolutely raved about this one! The rest ate it. What more can you ask?

1/2 lb sausage, crumbled or sliced (we love Sue Gregg's breakfast sausage recipe. This recipe is similar.)
2 tbs butter
large onion, chopped (or pureed)
4 heads garlic, minced
8 c. chicken broth
4 large cubed (about 1/2") potatoes, skin on
2 tbs arrowroot powder
4 c. chopped fresh kale
2/3 c. cream
salt / pepper
crushed red pepper
shredded parmesan

Cook sausage and crumble or slice. Meanwhile, heat butter in large pot. Saute' onion & garlic till soft and translucent. Add chicken broth and cubed potatoes. Simmer about 20 minutes until potatoes are soft. With a stick blender, blend up some of the potatoes (or mash with a fork or spoon on side of pot.) In a cup, combine arrowroot and a little water. Pour into soup while stirring with a whisk to thicken the soup. Add more if needed to get the thickness you want. Season with salt and pepper to taste. Last, add kale, sausage and cream, heat through. Serve with shredded parmesan cheese and let everyone add their own crushed red pepper.

Monday, February 23, 2009

Brussels Sprouts - no, really!

No one in their right might likes Brussels sprouts, or so I thought... Mushy overcooked disgusting mini cabbages, haven't had one since I was a kid! Well, my 8 year old son saw Brussels sprouts at the store and really wanted me to buy some. Since it was his birthday and they were on sale, I indulged and bought 6. 6 whole sprouts! ha! Anyway, I searched for a way to cook 'em up, and this is what we came up with:

olive oil
Brussels sprouts
real salt

Wash sprouts, then cut in half lengthwise. Heat some butter & olive oil in non stick frying pan. Put sprouts cut-side down and let cook for about 4-5 minutes, or until cut side is browned. Don't stir them until that is accomplished. Then sprinkle with real salt and ground pepper while stirring to coat. Chopped or sliced almonds would be yummy to add too.

I usually only post recipes that everyone (or nearly everyone) likes. This recipe was one that both mom and dad liked, as well as 2 of 6 kids. Only 3 kids actually tried them, and of course the baby can't eat them yet. One child like them so much that they are now one of her new favorite veggies. I thought that 50% (higher if I don't count the baby) enjoying this was an impressive statistic for Brussels sprouts.