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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Baked Cavatappi

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If you love pasta like I do, this baked pasta dish will become a family favorite. The gooey cheese that runs throughout this dish, along with the hearty meat sauce that clings to every noodle. Listen, I have to go now because we have to eat, YUM!

 

Baked Cavatappi

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Zuppa Toscana

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Have you ever went out to eat and had a dish that just stuck with you? I mean, one you couldn’t forget no matter how hard you tried. This is that dish for me. It’s a soup with spicy Italian sausage, potatoes, and creamy broth. Can I just tell you, I loved it and had to recreate it. I did change a couple of things to make it my own, and now Steve and I have it all the time. This is my Zuppa Toscana.

I’m going to start by grabbing a few fresh herbs from my Hanging Herb Garden.

Oregano

Rosemary

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Chicken Broth.jpg

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Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, 3-quart saucepot, potato peeler, 2 medium-size bowls, 1 large bowl, 1 mesh sieve

Ingredients:
2 pounds of Italian sausage, spicy variety
1 tablespoon of olive oil
3 large red potatoes, parboiled, peeled and diced (approx. 2-inch size dice)
2 tablespoons of fresh oregano leaves, roughly chopped
1 tablespoon of fresh rosemary leaves, roughly chopped
1 1/2 cups of frozen corn, thawed
1 15-ounce package of frozen cut leaf spinach, thawed, excess water removed
1 large white onion, diced
1 large red bell pepper, seeded and diced
3 clove of garlic, minced
6 cups of unsalted chicken broth
1 cup of heavy cream

Directions:
Start by adding the potatoes into a pot, cover with cold water and bring up to a boil. Boil the potatoes for 10 minutes then drain. After the potatoes have cooled down enough to handle, peel and dice the potatoes. Transfer to a bowl and set aside.

While the potatoes are parboiling, drain and squeeze the excess water from the spinach and place into a bowl. Next, dice the onion, seed and dice the bell pepper, and mince the garlic. Transfer to a plate and set aside. In another bowl add the thawed corn.

Next, over medium-high heat add a tablespoon of olive oil along with the spicy Italian sausage into a heavy bottom pot. Using the back of a wooden spoon break up the sausage. Continue cooking until the sausage is no longer any pink, about 10 minutes.

Adjust the heat to medium, add the diced onion, bell pepper, and garlic to the pot, stir to combine.  Chop the oregano and rosemary, set aside.

After the veggies have softened, about 5 minutes, add the fresh oregano and rosemary, stir to combine.

Add the unsalted chicken broth and thawed corn kernels. Bring the soup up to a boil then reduce the heat to medium, simmer for 30 minutes. At this point, I like to use a large spoon to skim off any fat that may have accumulated on top.

After 30 minutes add the diced potatoes, heavy cream, and spinach. Cook for an additional 10 minutes. Turn the heat off, soup’s ready.

I like to ladle a good helping of my Zuppa Toscana into a porcelain soup bowl and top with my Homemade Ciabatta Croutons.

 

Homemade Ciabatta Croutons

 

Updated-Tuscan Soup With Parmesan Croutons

 

Summer Time Flowers And My Hanging Herb Garden

 

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