Potato Kale and Breakfast Sausage Soup

Thio

Light and tasty

Light and tasty

This is a light simple soup that has a ton of flavor thanks to the kale and breakfast sausage. I used a mild turkey sausage to make it healthier, but pork would work so well. Do not use a spicy sausage.

Breakfast Sausage, Kale and Red Potato Soup

  • 3 lbs red potatoes washed and cut into large bites
  • 8 links cooked breakfast sausage cut into rounds
  • 2 cups finely chopped red onion
  • 6 cups kale leaves torn into small pieces by hand
  • 8 leaves basil roughly chopped
  • 6 cups vegetable broth
  • 2 cups dry white wine

In a large stock pot heat 2 tbsp butter and saute onion until golden brown. Add potatoes and sweat vegetables covered over low heat for 10 minutes. Add wine and deglaze pan. Bring to a boil and reduce by half. Add sausage and broth and bring to a boil. Simmer soup for 15 minutes then add kale and basil. Continue to cook soup until potatoes break easily with a spoon. Season with salt and pepper and serve with toast.

 

Posted in Appetizers, Food, Recipes, Soups | Tagged , , , | 2 Comments

Whiskey Smash

We will we will smash you

We will we will smash you

We still have some mint, some of it usually survives late into the fall. It’d be a shame to let that go to waste. This recipe is adapted from one we found on Templeton Rye’s website.

Whiskey Smash

  • 2 oz rye
  • 1 oz lemon juice
  • 3/4 oz simple syrup
  • 2 mint leaves

Muddle a mint leave in the bottom of a tumbler. Throw in some ice. Pour rye, simple syrup and lemon juice in a shaker with ice. Strain into tumbler. Garnish with remaining mint leaf.

Posted in Spirits | Tagged , , , | 4 Comments

Mushroom Kale Crepes

Such a pretty little photo

Such a pretty little photo

These are great for dinner as well as breakfast.

Go here for how to make the crepes.

Mushroom Kale Crepes

  • 1 batch crepes about 5-6
  • 3-4 large mushrooms sliced thick
  • 1 cup finely chopped kale
  • 1 cayenne pepper chopped fine
  • 2 tbsp minced garlic
  • 12 slices fresh mozerrela
  • 1/4 cup dry white wine

Melt 2 tbsp butter over medium low heat. Add pepper and garlic and saute until fragrant. Add mushrooms and cook until mushrooms are browned. Add kale and wilt. Add wine, deglaze pan and cook on high until liquid is absorbed. Place an equal amount of filling in each crepe add one slice of cheese inside each and roll up. Place crepes in a greased baking pan. Top with remaining cheese. Bake at 350 degrees until cheese is melted and beginning to brown on top. Serve hot.

Posted in Breakfast, Food, Recipes, vegetarian | Tagged , , , | 8 Comments

Beef and Bell Pepper Rice Noodles

Ramen is my kind of junk food

Ramen is my kind of junk food

To cook rice noodles just pour boiling water over them in a large bowl and let soak until soft. Drain and toss with whatever spices, sauces and ingredients.

Beef and Bell Pepper Rice Noodles

  • 1 lb rice noodles cooked
  • 1/2 lb hanger steak cut into small cubes
  • 2 carrots julienned
  • 1-2 green bell peppers julienned
  • 6-8 large mushrooms quartered
  • 2 cayenne peppers julienned
  • 1/2 cup finely diced onion
  • 2 ribs celery chopped bite size
  • 1 tbsp miso paste
  • 1 tbsp red curry paste
  • 1 tsp fish sauce
  • 1/8 cup soy sauce
  • 1/8 cup packed brown sugar
  • 1 tsp cumin seeds
  • 1 star anise
  • 1 lime
  • 2 tbsp vegetable oil
  • 1 tsp sesame oil

Mix pastes, fish sauce, soy sauce and brown sugar. Add lime juice and mix well. Add steak and marinate 30 minutes. In a large wok heat vegetable oil mixed with sesame oil over medium high heat with whole spices until fragrant. Remove star anise, add onion and stir fry until soft. Add cayenne pepper, celery and mushrooms. Stir fry until mushrooms begin to release their juice. Add meat and marinade and bring to a simmer. Add green pepper and carrot and stir fry until soft. Add noodles to wok and stir to coat in sauce. Let most of the liquid be absorbed by the noodles, then remove from heat and let stand five minutes before serving.

Posted in Beef, Dinner, Food, Recipes | Tagged , , , | 6 Comments

Cranberry and Pear Bundt Cake

Holly molly look at that running glaze

Holly molly look at that running glaze

This was really amazing and made use of our neglected bunt pan. (“There’s a hole in this cake!”) We served it for dessert for company and Katherine let her coworkers polish it off. It was a hit all around, unlike in some crowds. Here’s the recipe.

 

 

Posted in Dessert, Food, Recipes | Tagged , , , , | 11 Comments

Sunday Suppers: Now in Autumn Colors

We love summer food because it’s so colorful. But the hues of fall aren’t too shabby either.

Sweet Potato and Fennel Soup

Sage advice: Start with soup

Sage advice: Start with soup

Brown Rice Risotto with Black Trumpet Mushrooms

There is a little tree on top of the mountain

There is a little tree on top of the mountain

Poached Pears in a Chocolate and Wine Sauce

Those pears are kissing where are the censors

Those pears are kissing where are the censors

Posted in Dessert, Dinner, Rice/Risotto, Sides, vegetarian | Tagged , , , , | 2 Comments

Squash Stuffed with Mung Beans

That has a nice orange flavor

That has a nice orange flavor

Because I haven’t come up with enough ways to stuff vegetables.

And squash is in season.

Squash Stuffed with Mung Beans

  • 1 large acorn squash seeded and scrapped
  • 1 cup dried mung beans
  • 2 cups vegetable or beef stock
  • 2 tbsp chopped jalapeno
  • 1 tbsp minced garlic
  • 1 tsp mustard seed
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 2 tbsp parsley chopped
  • Salt/pepper
  • 1 tbsp olive oil

Steam squash halves until almost fork tender in an oven at 350 degrees, about 30 minutes. Meanwhile in a four-quart pot heat olive oil over medium heat. Saute mustard, coriander and cumin until fragrant and beginning to brown. Add garlic and jalapeno and saute until fragrant. Add beans and stir to coat well. Toast beans slightly then add stock. Bring to a boil then slow simmer until beans are tender and fluffed up, adding more stock if necessary. Season beans with parsley, salt and pepper. Spoon into squash cavities and roast at 375 until beans begin to get toasted, about 15 minutes.

Posted in Dinner, Food, Indian, Recipes, vegetarian | Tagged , , , , | 4 Comments