Let's Dish With Linda Lou

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Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons

Tuscan Soup With Parrmesan Croutons

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This soup is one you’ll have to try, it’s my Updated-Tuscan Soup With Homemade Parmesan Croutons.

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. The heavy cream added just at the end gives a touch of silkiness to the soup.

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Below is a picture of Tuscan Soup With Homemade Croutons by my daughter, Melissa. She made it her own by using an Italian-style vegan sausage and substituted spinach for the kale.

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Let’s start with the potatoes.

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Kale

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Homemade Ciabatta Croutons (3)

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Homemade Croutons

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

Ingredients:
1 1/2 pounds chicken sausage (substitute pork or turkey), casings removed
6 large red potatoes, sliced thin, then cut into half-moons (as seen above)
2 bunches of organic kale, chopped (8 to 10 cups)
2 tablespoons olive oil
1 package of frozen yellow corn, drained and thawed
1 yellow onion, small dice
1 red bell pepper, small dice
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon fresh rosemary chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2-quarts chicken broth, unsalted
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 the process. Add the sliced potatoes, chicken broth, and corn. Stir to combine. 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. There you have it my Updated-Zuppa Toscana Soup With Homemade Parmesan Croutons.

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

Homemade Ciabatta Croutons

Zuppa Toscana

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Slow Cooker Pot Roast

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

This is my Slow Cooker Pot Roast.

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Diced Fire Roasted Tomatoes

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Flat Leaf Italian Parsley

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Slow Cooker Pot Roast

 

 

 

 

Prep Time: 20 minutes
Cook Time: 5 to  5 1/2 hours (on high)
Yields: 6 servings
Equipment: 7-quart Crockpot

Ingredients:
4 1/2 pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
2 tablespoons of garlic powder

2 large sweet onions, quartered
1 bunch (1 pound) of organic carrots with leafy tops, cut into 2-inch pieces
5 cloves of garlic, halved
1 (15-ounce) can of fire-roasted tomatoes
2 tablespoons tomato paste
5 medium-size Yukon gold potatoes, quartered
1 (10.5-ounce) can beef consommé
1/2 cup of the reserved (beef stock) deglazing liquid
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1/4 cup of Italian flat-leaf parsley, finely chopped, extra for garnish

Directions:
Note: Make sure the meat is room temperature.

Liberally season the roast on both sides of the chuck roast with garlic powder, Kosher salt freshly cracked black pepper.  Add Canola oil to one sheet of paper towel. Using the oil-dampened paper towel wipe down the bottom and sides of the skillet. Preheat the skillet over medium-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for 4 to 5 minutes on each side. Transfer to a plate. Set aside.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still, on medium-high heat, add in 1/2 cup of beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom of the skillet. Transfer that liquid to a bowl and set aside.

In a slow cooker, add the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top. Add the reserved deglazing liquid, beef consommé, and the beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours, carefully remove the tender roast. Using 2 forks, break the meat up into large chunks. Remove and discard any large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire-roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. Finish with Italian flat-leaf parsley. Garnish each serving with a sprinkle of  Italian flat-leaf parsley. This is my Slow Cooker Pot Roast.

Serve hot!

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Whole Grain Mustard Oven Roasted Potatoes

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This has to be my favorite side dish. My Whole Grain Mustard Oven Roasted Potatoes is a great side dish and pairs really well with chicken or pork. I wanted to post this recipe in the vegetarian and gluten-free categories because I believe those that live a “meat-free” or “gluten-free” lifestyle will enjoy these potatoes as much as I do. This dish is delicious and simple to make.

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Flat Leaf Italian Parsley

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Prep Time: 10 minutes
Cooking Time: 50 to 60 minutes
Total Time: 1 hour 10 minutes
Yields: 4 servings
Equipment: 1 rimmed baking sheet pan, large mixing bowl

Ingredients:
2 pounds of small Yukon gold and red potatoes, halved
3 tablespoons of olive oil
2 tablespoons of whole grain mustard
1 large yellow onion, sliced into half-moons
2 teaspoons of Kosher salt
1 teaspoon of fresh ground black pepper
1/4 cup of fresh Italian flat-leaf parsley, finely chopped
1 tablespoon of fresh dill, finely chopped

Directions:
Preheat oven to 425-degrees F.
Wash, dry, and cut the potatoes in half.  In a large mixing bowl add the halved potatoes sliced onions, olive oil, whole grain mustard, Kosher salt, and freshly ground black pepper. Toss really well with your hands until all the potatoes and onions are coated. Pour the potatoes onto a rimmed baking sheet pan.

Roast for 50 to 60 minutes. Halfway through roasting, flip all the onions and potatoes over to brown on all sides. Return to the oven to finish roasting. Transfer to a serving bowl, while still hot, sprinkle with chopped Italian flat-leaf parsley and dill. That’s all there is to making my Whole Grain Mustard Oven Roasted Potatoes.

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