More Soup Please!

Tonight’s stormy weather calls for this recipe again.

Food to Fiction

White Bean Soup with Kale and Italian Sausage White Bean Soup with Kale and Italian Sausage

What happened to our early summer weather? Just when we New Yorkers were starting to forget about the coldest winter in recent years and beginning to complain about the humidity and heat in crowded elevators, temperatures suddenly drop?  And now we’re pulling out our sweaters again and craving hot bowls of soup?

Okay, fine.  So with my bones a little cold and wishing I’d not worn the linen skirt, I turned for comfort in my kitchen.

In my fridge I grabbed some summer greens, carrots and celery, four or five hot and sweet Italian sausages. Staring into the pantry I grab a can of organic cannelinni beans and a box of organic chicken stock.

Here’s what I came up with.

Ingredients:

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 scallion, chopped
2…

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More Soup Please!

White Bean Soup with Kale and Italian Sausage

White Bean Soup with Kale and Italian Sausage

What happened to our early summer weather? Just when we New Yorkers were starting to forget about the coldest winter in recent years and beginning to complain about the humidity and heat in crowded elevators, temperatures suddenly drop?  And now we’re pulling out our sweaters again and craving hot bowls of soup?

Okay, fine.  So with my bones a little cold and wishing I’d not worn the linen skirt, I turned for comfort in my kitchen.

In my fridge I grabbed some summer greens, carrots and celery, four or five hot and sweet Italian sausages. Staring into the pantry I grab a can of organic cannelinni beans and a box of organic chicken stock.

Here’s what I came up with.

Ingredients:

1 pound kale, stems (and veins, if desired) removed and leaves washed
2 tablespoons olive oil
1 onion, chopped
2 scallion, chopped
2 cloves of garlic, chopped
1 large carrot, chopped
1 large cellery stalk, chopped
1 cans cannellini beans, (29 ounce), drained and rinsed
4-5 Italian sausage (I used two sweet and three spicy) removed from casing
4 cups water
2 cups chicken stock, or reduced-sodium canned broth
Sea aalt and black pepper
4 thick slices country bread
Grated Parmesan cheese, (optional)

Directions:

In a medium saucepan, heat 1 tablespoon oil over medium-high heat. Add onion, scallion, carrot and celery and cook until softened, about 5 minutes.

Add sausage and cook until brown. Break up into smaller bits with a fork.

Add about half of the beans, and lightly mash with a fork. Add water and stock, and bring to a boil. Stir in kale, remaining beans, 1 teaspoon salt, and 1/4 teaspoon pepper. Partially cover, reduce heat, and simmer until kale is tender, about 20 minutes.

Ladle soup into bowls and drizzle with remaining tablespoon olive oil. Grate fresh Parmesan and enjoy.

Need A Snack For Game Night? Ham & Swiss Sliders Are Simply Delish!

Ham & Swiss Cheese Sliders

I totally snagged this recipe off the internet but was short on the poppy seeds, so I made up for it by swapping out the dried onions for shallots and adding a bit more butter.  Butter makes everything better!

These may be small in size but they more than make up for it in taste.  They’re perfect for game night with friends and family!

Ingredients

3/4 cup melted butter
1 1/2 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 1/2 tablespoons poppy seeds
1 tablespoon minced shallots
24 mini potato rolls
1 pound thinly sliced cooked deli ham
1 pound thinly sliced Swiss cheese

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and minced shallots. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

12x12x12x12

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A Simply Sweet Treat

12 California Dried Apricots
12 Roasted California Grown Pistachios (lightly salted) Chopped
12 Honey-Wheat Pretzel Rods (lightly salted)
12 Dark, Sweet Summer Cherries
1 Cup Dark Chocolate Morsels
1 Tbsp Organic Hawaiian Coconut Oil
1/8 Tsp Pure Lemon Extract (or other flavor)

Melt Chocolate and Coconut Oil.

Dip Apricots in chocolate first on both sides, then dip one side (the plumpest side) in a plate of chopped pistachios.

Lay flat on parchment paper-lined cookie sheet.

Add 1/8 Tsp Lemon extract dip pretzels and cherries.

Lay flat on parchment paper-lined cookie sheet. Place all goodies in the fridge for at least one hour to set and then gently peel and wrap in a goodie bag or gift box.

It’s really that simple and really makes a sweet gift to a good friend.

Prepping the pistachios

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Melting the chocolate

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Lining them up onto parchment paper
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Place them in the fridge to set
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Enjoy!
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And, with the extra pistachios…do it all over again!

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