Tuesday, July 16, 2013

Recipe: Lola's Chicken Meatball and Kale Soup

Lola's Chicken Meatball and Kale Soup
Lola's been experimenting with kale lately, and here's one she posted to our Face Book group!

1. Cook until tender:
  • 3 chopped carrots
  • 3 ribs chopped celery
  • 1 large onion diced
  • red pepper flakes
  • 2 large cloves garlic, minced
2. Mix together: 
  • 1 package (about 1 lb?) ground chicken
  • Garlic powder
  • 2 palm fulls (about 1 1/2 oz?) grated Parm. Cheese
  • Salt and pepper

3. Add 2 cartons of chicken broth to tender vegetables. 
4. When broth is very hot, with melon scooper (that's right!), drop chicken meatball mixture into hot broth. They will cook in the broth and they will float and be opaque when they are done.

5. Add several handfuls of cleaned, chopped kale, cook until tender.

Saturday, July 13, 2013

Recipe: Lola's Turkey Sausage Ratatouille

Lola's Turkey Sausage Ratatoille

*Fair warning, I do not measure. I eyeball it and just add whatever I want. The following recipe is wrote with loose measurements. I added 2 zucchini because that is what I had.. and I bought summer squash on the sale shelf.. so that is how many I used. LOL

  • Turkey Sausage removed from their casings
  • 4 cloves of garlic
  • 1/2 onion (I used a sweet onion) diced
  • 2 small zucchini diced
  • 5 small yellow summer squash diced
  • 1 bag (about 2 cups?) mushrooms sliced (I had bought a mixed variety bag on clearance at my store)
  • dash of olive oil
  • 1/2 jar of your preferred pasta sauce
  • parsley
  • basil
  • salt and pepper
  • red pepper flakes

Technique!!! For me, its all about technique.  Removing the casings and browning the sausage is key. The little yummy flavor bits that stick to the pan will lift when you add the squash and mushrooms. The moisture from the vegetables will de-glaze the pan and flavor the entire dish. (this is also the technique I use when making a soup that contains sausage.... always brown sausage first or you are basically "steaming" the sausage in the vegetables.... which doesn't sound appealing to me.. blarh!)

  1. Brown the crumbled sausage. 
  2. Add all vegetables and spices and and cook on low. 
  3. Stir thoroughly and cook on low until vegetables are crisp/tender (I don't like them completely mushy..).
  4. When vegetables are the consistency you want, add 1/2 a jar of pasta sauce or a can of diced tomatoes if you prefer. 
  5. Mix through and heat thoroughly.
  6. I served with a bit of finely shredded Parmesan cheese on it.

Use whatever vegetables you want: Zucchini, onions, eggplant, peppers, whatever you have on-hand.

Ideas: Serve with spaghetti squash as a "pasta", or mix the spaghetti squash and ratatouille together and bake like a casserole.

Maybe stuff a zucchini boat and bake ? Stuff peppers with this mixture? Serve over riced cauliflower?

Let me know how you vary it and make it your own!!!