Sausage and Kale Soup

Sausage and Kale Soup

PREP TIME:  15 minutes COOK TIME: 35 minutes TOTAL TIME: 45 minutes The Parts: •  1 lb ground turkey/or/ground chicken/or/sausage •  1 tablespoon olive oil •  1 onion, diced •  1 tsp garlic •  2 carrots, grated or thin sliced •  1 tablespoon flour •  1 can cannellini beans, rinsed •  4 cups chicken/veggie stock •  2 cups of kale, stems removed, cut/torn into small pieces •  salt & pepper to taste

The Process: 1. Saute the meat in a large pot or    dutch oven. Once slightly browned, remove from pan and set aside. 2. Add olive oil to the pan. Once heated, add onions and carrots to the pot and saute until translucent and tender. Sprinkle flour over the veggies and saute for a minute longer. 3. Pour the stock into the pot and add sausage back in. Add the beans and let simmer for 20 - 30 minutes, to allow all of the flavors to be incorporated.  4. Add kale and season with salt and pepper to taste and cook for another 5 minutes. Serve with some fresh-baked bread or your favorite salad or for a wonderful and tasty meal in under 30 minutes.

Strongbow Dressing...

This one is not my recipe, first tasted at Fion MacCools in the Toronto Airport.

I've used it on salads and brussel sprouts. 

Fell in love.... enjoy!

Strongbow Dressing (yield 1 cup)

2 tbsp (30mL) shallots, peeled, chopped

½ tbsp (7mL) Dijon mustard

4 tbsp (60mL) Strongbow Cider -- In a pinch Big Rock Rock Creek Dry Cider works

2 tbsp (30mL) cider vinegar

1 tbsp (15mL) honey  -- suggestion >> Buzz Honey - Simons Valley Market

½ cup (120/mL) canola oil

½ tbsp (7.5mL) fresh thyme, chopped

¼ tsp (1.25mL) salt

¼ tsp (1.25mL) ground black pepper

½ pc Granny Smith apple, fine dice

Method – Strongbow dressing:

Add all ingredients to stainless steel bowl except for oil.

Using a wire whip, slowly add oil whipping constantly until finished, place in clean container and reserve.

Buffalo Chicken Bacon Corn Chowder

Buffalo Chicken Bacon Corn Chowder

PREP TIME:  20 minutes COOK TIME: 35 minutes TOTAL TIME: 55 minutes SERVES: 4 The Parts: •  1 cup corn kernels •  2-4 chicken thighs •  1 large sweet potato, peeled, chopped •  1 red onion – or - 2 large shallots, chopped •  2 cloves garlic, diced •  6 ounces bacon chopped chunky •  4 cups chicken stock •  3 tablespoons buffalo/hot  sauce  •  1/4 – ½ cup coconut milk •  1/2 teaspoon smoked paprika •  1/2 teaspoon crushed red pepper flakes •  Blue cheese, crumbled (for serving) Optional: Added to potato, corn mixture ½ cup finely chopped cauliflower 1 large handful of arugula

The Process: In an oiled (coconut oil or olive oil) fry pan cook chicken thighs thoroughly but not to ‘dry’. Chop to ½ inch cubes/pieces and set aside. *Note: you can season the chicken with a few tsp buffalo sauce to add the ‘heat’. Add chopped bacon slices to a stock pot over medium heat. Cook for 10 minutes, turning half way, or until cooked through. Pull bacon from pot and drain on a paper towel; leave grease in pot.  Add sweet potato, onion, garlic,  smoked/hungarian paprika and  crushed red pepper flakes to pot.  Cook for 3 minutes, stirring constantly to allow flavors to integrate. Add chicken stock, buffalo sauce, and corn. Reduce heat, cover and simmer for 20- 25 minutes or until sweet potatoes  are soft.  Add coconut milk and bring to up to medium heat. Use a stick blender in the pot to blend until puree or consistency of your choice – chicken can be chopped and added after this step or added and pureed in. (or Pour half of the chowder into a blender and blend for several seconds on high - its hot!. Return to pot).  Dish into individual bowls and garnish with blue cheese and/or bacon crumbles, arugula or taco chip crumbs.

Stovetop Roasted Cauliflower Pepper Soup

  Stovetop Roasted Cauliflower Pepper Soup

The parts...

  
3 yellow or orange bell peppers chopped chunky
1 small head of cauliflower chopped/sliced into 1 inch chunks
1/2 large onion sliced
1 small handful Arugula
pinch of salt
2 cloves garlic (2 tsp minced)
1 -2 Tbsp olive oil (coconut oil)
generous pinch of red pepper flakes
pinch of cumin
4 cups stock - chicken/vegetable - preferably homemade

salt and pepper to taste 

   The Process...

1. Add 2 cups of the stock to a saucepan and heat on low-med.

2. Heat the oil in a large frypan over med heat.
Add peppers, onions, salt and arugula and sauté until pepper skins begin to brown and onions soften. (approx 10 minutes) Note: jarred roasted peppers can be used to save time.

3. Remove mixture from the frypan and add it to heated saucepan with 2 cups of broth.

4. Add a bit of oil to the heated fry pan then add  the sliced cauliflower, pepper flakes, cumin and garlic.

Sauté until edges of the cauliflower are tender and browned. ( approx 20 minutes)

5. Once the cauliflower mixture is browned add to the saucepan with the peppers and pour in the remaining 2 cups of stock.

6. Cover and simmer the mixture for about 20 minutes.

7. Use a hand blender to puree (or add to food processor *reminder - mixture is hot*) to the desired consistency. 

8. Place in bowls - Garnish

          Optional Garnishes -- 

          - chopped cooked pancetta

          - chill oil

          - creme freche 

          - strong cheese crumbles

Broccoflower Soup

Broccoflower Soup

1 tablespoon olive/coconut oil (15ml)

½ cup each finely chopped carrots and celery (125ml each)

1 ½ cups each  of broccoli and cauliflower, finely chopped
4-5 cups chicken stock (1.25L)

1 cup coconut milk (250ml)

1 large leek, white and pale green parts only, chopped fine

freshly ground pepper or cayenne pepper to taste

Choice of toppings

¼ cup crumbled Gorgonzola cheese (50ml)

2 tablespoons finely chopped fresh shallots (30ml)

½ cup cooked bacon bits (125ml)

1 tbsp drizzle of chili oil

More Optional toppings:

½ cup fish-shaped/oyster crackers (125ml)

½ cup shredded old orange Cheddar cheese (125ml)

Chives

Chili flakes

Preparation:

1. In a large saucepan, heat oil and butter over medium. Add the carrots, celery and leeks and sauté for 5 minutes, or until vegetables are softened and aromatic.

2. Add the broccoli and cauliflower and sauté for 1 minute. Add the stock and bring to a simmer. Cover the pan partially and simmer until vegetables are tender, about 10-15 minutes. Remove from heat.

3. Puree the soup using an emersion blender (or in batches in a food processor) until smooth. Add the coconut milk and season to taste with salt and pepper. Warm gently over low-med heat. Do not boil.

4. Put all soup toppers in small bowls and garnish your way.