Advertisements

Let's Dish With Linda Lou

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

Updated-Tuscan Soup With Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

Tuscan Soup (1)

This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Croutons. The heavy cream adds a silkiness to the soup.

Filled with chicken sausage, potatoes, and kale, and topped with homemade croutons. I decided to make a lighter version, instead of pork sausage, I’m using chicken sausage here but, turkey sausage would be just as delicious.

Let’s start with the potatoes.

The one thing I do in advance of making the soup is to par-boil the potatoes. This will remove the starch from the potatoes giving you a clear broth, not one that’s cloudy.

Tuscan Soup (16)

2018-11-24 05.57.50

Tuscan Soup (21)

Tuscan Soup (35)

Tuscan Soup (30)

Tuscan Soup (43)

Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Equipment: 6-quart Dutch oven, large mixing bowl, 6-quart stockpot

Ingredients:
1 16-ounce bag kale, pre-washed chopped
6 large red potatoes, sliced thin, then cut into half moons (as seen above)
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
2 tablespoons olive oil
1 package of thawed frozen yellow corn
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2-quarts unsalted chicken broth
1 cup heavy cream

Directions:
Prepare The Potatoes:
In a large pot of boiling salted water, add the sliced potatoes. Par-boil sliced potatoes for 3 to 5 minutes. Drain well, transfer to a large mixing bowl and set aside.

While the potatoes are cooking prep all the veggies.

In a 6-quart Dutch oven, over medium heat, add olive oil, crushed red pepper flakes, dried oregano, and fresh rosemary, cook for one minute, until fragrant. Add diced onions and diced red bell peppers, Kosher salt, and black pepper. Cook and continue stirring for another 2 to 3 minutes. Next, add the minced garlic and cook for another minute.

To the pot, add the chicken sausage. Using a wooden spoon, break up the sausage. Next, add the dried thyme. Cook sausage until brown, about 15 minutes. Chicken sausage is lean so there is no fat to drain.

Still, on medium heat, add the pre-washed chopped Kale in batches. Once the first batch goes into the pot, stir and combine until wilted. Add the second batch and repeat. Add the sliced potatoes, unsalted chicken broth, and corn. Stir all the ingredients together. Cook for 10 minutes.

Turn the heat down to low, add the heavy cream, stir and simmer for an additional 10 to 15 minutes. Cover to keep hot.

Click the link below for my recipe for Homemade Ciabatta Croutons.

Serve hot.

 

Homemade Ciabatta Croutons

Advertisements
Leave a comment »

Braised Cabbage With Potatoes And Smoked Sausage

Brasied Cabbage With Potatoes And Smoked Sausage (2)

Brasied Cabbage With Potatoes And Smoked Sausage (1)

My Braised Cabbage With Potatoes And Smoked Sausage, in a somewhat simpler style, is a dish I grew up eating. My mom made cabbage and potatoes as a side dish never as the main meal. She always added salt pork to flavor the dish. Now, don’t get me wrong, it was delicious I just thought I’d update the dish and make it a complete one-pot meal. I’m leaving out the salt pork and adding smoked sausage along with a few other ingredients. Full of flavor, my Braised Cabbage With Potatoes And Smoked Sausage is a delicious one-pot meal.

When making a one pot meal, I like to have all my ingredients ready. Let’s start with getting the prep done for this dish.

2018-08-18 12.19.42

Brasied-Cabbage-With-Potatoes-And-Smoked-Sausage-2-1
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time 1 hour 10 minutes
Yields: 4 to 6 servings
Equipment: 12-inch deep sided frying pan with a lid, serving bowls, Chef’s knife

Ingredients:
2 tablespoons olive oil
4 cups smoked sausage, smoked turkey sausage, or kielbasa, 1-inch pieces (cut lengthwise then cut the halves lengthwise in half, next, cut them across into quartered half moons)
1 large head of cabbage, core removed, sliced very thin
1 1/2 cups of green onions, sliced thin (reserve green tops for garnish, slice the tops on the bias)
3 cups carrots, (cut the same as the smoked sausage)
4 cups 1 inch cubed Yukon gold/red potatoes
4 cloves garlic, minced
1 Fresno chili, seeded and minced
2/3 cup unsalted chicken broth
3 tablespoons apple cider vinegar
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 tablespoon fennel seeds
2 tablespoons fresh Italian flat leaf parsley, finely chopped (substitute 1 tablespoon of dried parsley flakes)

Directions:
First, have all the vegetables prepped. Have the pan preheating on medium-high heat. Add the olive oil. Drop in the diced onions, diced carrots, minced garlic, minced Fresno chili, Kosher salt, and freshly cracked black pepper. Stir and cook for 2 to 3 minutes. Add the green onions, fennel seeds and toss those through. Cook for another 1 to 2 minutes. Next, add the diced smoked sausage to the vegetables, continue stirring. Next, top with the cubed potatoes and toss through.

Next, add half of the sliced cabbage. Toss the cabbage through with the hot vegetables allowing the cabbage to wilt down, another 2 to 3 minutes. Once that’s happened, add the remaining cabbage and repeat. Season with a sprinkling of Kosher salt and fresh ground black pepper to taste. Pour the chicken broth and apple cider vinegar over the cabbage. Place the lid on, turn the heat down to medium, and cook for 30 minutes.

Remove the lid, increase the heat to medium-high, cook uncovered for another 10 minutes or until the pan juices evaporate and the cabbage just starts to brown.  Add the green onion tops and finely chopped parsley.

Ladle into porcelain bowls and serve hot.

 

2 Comments »

Chicken And Dumplings With Vegetables

2018-03-03 19.19.32.jpg

2018-03-03 17.44.34

What’s the definition of comfort food?, Chicken And Dumplings With Vegetables. It’s so comforting you’ll get warm fuzzies inside! I do have to honest here, I didn’t make my own dumplings or this dish, I took some help from my local grocery store. I mean, making your own from scratch is probably best and can make all the difference in the world to the finished dish except if you’re like where the value of your time is really important, these store-bought dumplings are a quick alternative to making your own, a great time saver.

One ingredient that’s a staple in my frig is, chicken fat. Steve loves to grill chicken thighs and doesn’t use the skin, he gives those to me. I render the skin down and collect all the drippings for recipes such as Matzo ball soup and this dish. Chicken fat can add extra flavor to your dish. I’ll show you how I incorporate it.

2018-03-03 15.40.01

2018-03-03 17.44.34

2018-03-03 19.19.32

 

Equipment: 4-quart sauce pot with glass lid, 6-quart stockpot
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Note: While chicken is poaching, prep the vegetables.
Yields: 4 servings

Ingredients:
1 tablespoon olive oil plus 2 tablespoons chicken fat (or 3 tablespoons of olive oil)
1 yellow diced yellow onion
3 diced carrots
3 ribs diced celery
2 cloves of minced garlic
3 boneless skinless chicken breasts, poached and shredded
pinch of dried rosemary (crush up in your hand)
1-1/2 tsp. Kosher salt
1 tsp. freshly cracked black pepper
2 bay leaves
1 teaspoon of poultry seasoning
1-10 1/2 ounce can condensed cream of chicken soup
1/2 package of Mary B’s Open Kettle Dumplings (12 ounces, break strips in half- freeze unused dumplings)
1 package frozen peas – optional
6 cups of low sodium chicken broth (make sure there is enough broth to come over the half-way mark)
4 tablespoons of corn starch
4 tablespoons of water
1/4 cup of finely chopped, fresh flat leaf Italian parsley

Tip: While chicken is poaching, prep all the vegetables for this dish.

Directions For Poaching Chicken:
To start, place 3 boneless-skinless chicken breasts, in a single layer, 3 sprigs of fresh thyme, and a sprinkling of Kosher salt and freshly cracked black pepper, into a large pot. Cover the chicken with either water or (I’m using) unsalted chicken broth. If the 1 quart of broth does not cover the chicken completely, add water so that it will cover the chicken by at least 1-inch.

Bring the chicken to a boil on medium-high heat. You’ll see some white scummy foam collecting on the surface as the liquid starts to boil.  Since I’m not using the poaching liquid for this recipe, there is no need to skim this off, it’s fine to leave it.

As soon as the liquid comes to a boil, reduce the heat to medium-low, cover the pot, and let the chicken simmer. The chicken will typically finish cooking between 25 to 30 minutes depending on the thickness of the meat and whether it has a bone.  The chicken breasts are done when they are opaque through the middle, and an instant-read thermometer in the thickest part of the chicken reads- 165 F.

Remove the chicken from the poaching liquid, transfer the cutting board, and begin shredding them using two forks, transfer to a bowl.

Directions For Frozen Dumplings:
Gently separate the dumplings right before adding them to the broth.

Directions For The Chicken And Dumplings:
In a small dice, dice the onions, carrots, and celery.  Finely mince the garlic. In a large soup pot, heat olive oil, and chicken fat over medium heat. Add in all the vegetables, poultry seasoning, bay leaves, and a pinch of dried rosemary. Season with Kosher salt and freshly cracked black pepper. Saute until the onions until they are translucent, about 5 minutes.

Add cream of chicken soup to the pot and stir. Next, add the chicken broth (making sure to add enough broth to where it comes up to over the halfway mark in the soup pot), and give another good stir. Turn the heat to medium-high and wait until it returns to a boil. Once boiling, drop in the dumplings one by one. Let them boil in the soup, (45 minutes according to the package), stirring occasionally until they are all tender. Next, carefully fish out the two bay leaves.

Return cooked shredded chicken to the pot and gently stir through.

To Thicken Broth: Optional
In a small bowl combine 4 tablespoons of corn starch with 4 tablespoons of water.
Add to the boiling broth, a little at a time, stirring to reach desired consistency.

 

1 Comment »

%d bloggers like this: