This is my most favorite time of the year. October when the weather begins to change and a great harvest of fall flavors come alive. Here are some of my soups, chilies and chowders I have put together.
Sunday, October 4, 2015
Saturday, July 25, 2015
|Home made Potato Gnocchi with fresh Lamb Mint Sausage|
|Pesto Bacon Wrap Shrimp with Pineapple Salsa|
|Lamb Shanks with Carrots and Potatoes|
|Roasted Leg of Lamb with roasted veggies|
|Green Godless Salsa|
Monday, May 25, 2015
Fresh Kale lends a taste of summer’s bounty to this lightened soup. Aromatic vegetables such as turnips, garlic, onions and bell peppers together with cannellini beans and lean chicken sausage meat balls; add great flavor and plenty of vitamins while keeping the fat in check. What a wonderful way to eat your vegetables!
Prep Time: 15
Cook Time: 15
- 6 links Chicken Sausage (casing remove and make meat balls)
- ½ each Bell Peppers – Red, Yellow, Orange (diced)
- 4 Garlic Cloves, minced
- 1 large Turnip, diced
- 1 32 oz. Chicken Broth – low sodium and fat free
- 1 14.5 oz. can Cannellini Beans (rinsed and drain)
- 1 bunch of Kale ( about 1 pound – stems removed and chopped)
- 1 medium Onion – diced
- Olive oil for sautéing
- Salt and pepper
- chopped scallions for garnish
- shredded parmesan cheese for garnish (optional)
Make the sausage meat balls – take one sausage link and twist to squeeze the sausage meat out of the casing and mold 1” meat balls with your hands. Each link should yield about 5 – 6 meat balls. Place on a plate until ready to cook.
In a medium skillet over medium heat, add one teaspoon of olive oil and add meat balls. Sear on all sides (this should take about 3 minutes.) Then remove and set aside.
In large soup pot, over medium heat add a little olive oil then add onions and garlic. Sauté until onions and garlic are tender.
Add chicken broth and 1 cup of water to sauté onions and garlic. Then bell peppers, diced turnips, cannellini beans, and kale. Season with salt and pepper to taste, reduce heat and let simmer for about 5 - 8 minutes.
Add sausage meat balls and let simmer another 2 – 3 minutes. Serve soup – garnish with fresh chopped scallions and shredded cheese if desired.
Saturday, May 16, 2015
Fragrant, fresh, and full of flavor – here’s a salad that’s high on health and great taste! Served in a wonderful baked tortilla shell bowl; the result not only looks good but has such an array of fresh ingredients and it’s sure to please everyone. This salad is also a powerhouse of vitamins and fiber, which play important roles in keeping your heart strong. Enjoy
- 2 cups fresh corn kernels or frozen (thawed and drained)
- 1 can 14.5 oz. black beans – low sodium (rinsed and drained)
- ½ large red onion, chopped
- 3 cloves minced garlic
- ½ red pepper (diced)
- 2 jalapeño peppers (seeded & diced)
- 1 medium tomato (seeded & pulp removed, diced)
- ½ cup fresh cilantro, chopped
- 1 tablespoon lime zest
- ¼ cup fresh lime juice ( about 1 lime)
- 2 teaspoon rice vinegar (seasoned)
- 2 teaspoons ground cumin
- 1 teaspoon Fajita seasonings
- 2 cups of shredded iceberg lettuce
- 4 baked tortilla shells for serving
In a large bowl, add corn, black beans, onions, garlic, peppers, tomato, cilantro, lime juice and vinegar. Combine well, and then add cumin, fajita seasoning, lime zest, salt and pepper to taste. Chill for about 10 minutes before serving. Bake tortilla shells according to the directions on the mini tortilla shell molds. Or you may serve in regular bowls.
Layer salad as follows – put a serving of shredded lettuce in your tortilla bowl and then a serving of corn and black bean salad. Serve with your favorite grill chicken, steak or fish.