Thursday, March 19, 2009

We haven't disappeared!!!

Here's what's been going on......

I came down with pneumonia. Then hubby was out of town for last night was the first time we've cooked a "real meal" in awhile, and we were in such a rush, we didn't have time to blog it...but we will next time.

It was delicious chicken fettucine alfredo! Yum!

We have an assembly this weekend, so my little mini chef and I will be back next week!


Wednesday, March 4, 2009

Spinach, White Bean & Chicken Sausage Soup

Around our house this afternoon, homework kept the daughter-chef out of the kitchen, so I had to fly solo.

Tonight's recipe is another one we got from Jaime & Jen Dish, and they got it from Closet Cooking, SO we were confident it would be a winner!

We weren't disappointed. Dear Husband said, "This is a KEEPER!" yay!!!

Soup Ingredients
olive oil
1 lb. Italian turkey sausage*, casing removed & crumbled
1 onion**, chopped
2 cloves garlic, chopped
pinch of red pepper flakes (optional)
4 cups chicken stock
1 can cannellini beans, drained & rinsed
1 teaspoon oregano
1 bay leaf
1 bunch spinach, chopped
salt & pepper to taste
1 Tablespoon lemon juice
* we used Trader Joe's Sweet Italian CHICKEN sausage (simply because I couldn't find turkey)
** we used nearly 1 1/2 - two different types, just for flavor
Heat 1 Tbsp. olive oil in soup pot/kettle on medium-high heat, add sausage & cook until no longer pink.

once the sausage is cooked...set aside.
To bring down the fat content of this dish, we transferred our cooked sausage to a bowl lined with paper towels to absorb the extra grease that drained off the meat.

Heat a fresh Tablespoon of olive oil in the same pan, add the onion & saute it until softened, about 5-7 minutes. Add the garlic & red chile pepper flakes. Saute another minute.
Add the reserved, cooked sausage, stock, beans, oregano, and bay leaf. Salt & pepper to taste.
Taste! Taste! Taste! at this point, and adjust flavor(s) as needed. Simmer for 20 minutes.
Add the spinach and simmer until it wilts. Add the lemon juice & remove from heat.

spoon into big soup bowl

Monday, March 2, 2009

Turkey Chili & Cornbread w/butter & honey sauce

This dinner is so simple and yummy!
Kids love it!
For the cornbread, we use Trader Joe's cornbread mix, and it takes a 35-40 minutes to bake, so we started there. Preheat your oven to 350.
Cornbread ingredients
Trader Joe's Cornbread Mix
1 egg
1/2 cup milk
1/3 cup vegetable oil
(we prefer olive oil)
Mix the egg, milk & oil together
pour in the mix

blend just until moistened ..... be sure not to over mix...
Pour into buttered 8x8 pan & bake @ 350 for 35-40 minutes
Once you have the cornbread in the oven, start with the chili

Turkey Chili Ingredients
1 lb. extra lean ground turkey breast
1 onion, chopped
2 cups peppers, sliced or chopped
(we like to use Trader Joe's Melange a Trois frozen peppers)
2 cloves garlic, minced
2 - 15oz cans beans, rinsed & drained
(1 red kidney and 1 whole pinto make it really delicious)
1 - 16oz can recipe-style stewed tomatoes (with juices)
1 cup salsa
1 Tablespoon ground cumin
2 teaspoons chili powder
Lightly coat bottom of soup kettle with olive oil (or use non-stick spray). Add onions, peppers & garlic. Over medium-high heat, saute until onions are translucent.
Add turkey. Cook until turkey is no longer pink....stirring frequently.
Add remaining ingredients. Bring to a boil. Reduce heat, cover & simmer for 20-30 minutes to blend flavors.

While the easy chili is simmering & blending flavors, you can put together the garnishments for the cornbread & chili toppings.

Butter & Honey Sauce
For enough sauce for the entire pan of cornbread
1/2 cup butter (1 stick)
1/2-3/4 cup honey
melt butter in microwave for 60-90 seconds
add honey & whisk together
Toppings for the chili
shredded cheddar cheese
(we use low-fat)
plain whole yogurt
(substitute sour cream, if you prefer)

Drizzle the butter/honey sauce over a slice of the cornbread.
Top the chili with garnishments.