Lentil and Sausage Soup

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Lentil Sausage Soup 1

This soup is unbelievable.  The lentils are so hearty and the sausage gives it an explosion of flavor in your mouth with every bite.  On a cold winter day, you couldn’t ask for anything more.
Ingredients
1Lb Ground Sausage
2 TBSP Olive Oil
1 Cup Lentils
1 Cup Onions – chopped
1 Cup Celery – chopped
1 Cup Carrots – chopped
2 Cloves Garlic – chopped
½ Tsp Thyme
½ Tsp Cumin
2 TBSP Tomato Paste
4 Cups Chicken Stock
2 TBSP Red Wine
1 Can Diced Tomatoes (14.5 oz)
2 Tsp Salt
Fresh Ground Pepper

 

Instructions

In a medium bowl pour boiling water over the lentils and let them sit for 15 minutes, drain. 

In a medium saucepan, brown the sausage.  When the sausage is completely brown, remove from pan and set aside.

Saute the onions, celery and carrot in the pan.  If there is not enough grease from the sausage meat, add 2 tablespoons olive oil.   Cook approximately 10 minutes over medium-low heat, until the vegetables are soft.

Add the garlic, thyme and cumin and cook for 1 minute.  Add the tomato paste and mix thoroughly.

Add the wine and stir, deglazing the pan with the wine.  When all the ingredients are incorporated, add the chicken stock and the diced tomatoes.   Add the lentils.  Season with salt and pepper to taste.  Serve immediately.

If you are not going to serve this immediately, you may need to add a splash of chicken broth when you re-heat the soup.

Tomato and White Bean Soup

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White Bean and Tomato Soup

This soup is kicked up tomato soup.  The beans add another layer of flavor that is amazing.  Give this one a try, you’ll be glad you did! 
Ingredients
6 Slices Bacon
1 Large White Onion – chopped
2 Cans Cannellini Beans (15.5 oz)
2 Cans Diced Tomatoes (15.5oz)
3 Garlic Cloves
2 TBSP Fresh Parsley – chopped
4 Cups Chicken Stock
¼ Cup Heavy Cream
Salt and Pepper

Instructions

In a heavy bottom pot, cook the bacon until it is crispy.  Drain on a paper towel lined plate.  Set aside.  

Add the chopped onion to the bacon grease and sauté until soft. Add the minced garlic and cook for 30 seconds.

Drain and rinse the cannellini beans and add them to the pot and cook for 1 minute.  Add the tomatoes with their juice.  Cook an additional 1-2 minutes.  Season the beans and tomatoes with salt and pepper.

Add the chicken stock and the parsley and crumbled bacon to the pot.  Bring to a boil and simmer for 45 minutes.

Using an emersion blender, blend the soup until it is mostly smooth.  Check for seasoning, add salt and pepper as needed.


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Classic Chicken Soup

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Chicken Soup 1

Nothing beats a bowl of Chicken Soup.  They Say, if you’re not feeling well a bowl of Chicken Soup will make everything okay.  The best thing is that this is one of the easiest soups to make. 

 

 

Ingredients
2 Chicken Breasts
Olive Oil
1 Large Onion – chopped
3 Carrots – diced
3 Celery stalks – diced
2 Quarts Chicken stock
1 Clove Garlic
¼ Cup Dill – chopped
¼ Cup Parsley – chopped
¼ Cup Flour
Salt and Pepper
Pasta – Optional

 

Instructions

Place the chicken breasts on a baking sheet.  Drizzle with olive oil, salt and pepper.  Rub the chicken to make sure it is completely covered.  Roast in a 350º oven for 35-40 minutes.  

In a large stockpot, coat the bottom with olive oil.  Add the onion, celery and carrot.  Season with salt and pepper.  Cook on medium heat until the vegetables are starting to soften.  Sprinkle the flour on the vegetables and continue to cook until the flour is completely combined.

Add the chicken stock.  Stir, making sure there are no lumps from the flour.  Add the garlic, dill and parsley. Dice or shred the chicken and add it to the pot.  Stir to combine all ingredients.

Simmer (don’t boil) for 30 minutes.

Optional – If you like pasta in your soup, cook it in a separate pot of boiling water.  When cooked, drain.  Add a small amount of the cooked pasta to the soup bowl, then ladle the soup over the pasta.

Quick Tip
Buy a rotisserie chicken, remove the meat from the bones and use if for the chicken soup.  It is a great short cut.

Mini Stromboli

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Mini Stromboli

 Looking for a quick snack?  Nothing beats these.  Roll out the dough, fill it with sliced meat and cheese  and bake.  So simple, and so delicious.  This is a kid favorite.
Ingredients
Pillsbury Grands rolls (8 rolls)
8 Slices Deli Ham
16 Slices Salami
64 Slices Pre-cut Pepperoni
16 Slices Capicola
8 Slices Mozzarella
1 Egg
Instructions
Preheat oven to 350º.    Work each roll to be a rectangular shape approximately 4 inches long.

 

Option 1:  In the middle of the rectangle, place 1 slice deli ham, 2 slices salami, 8 slices pepperoni, 2 slices capicola and 1 slice mozzarella.  Fold the dough so both ends meet and crimp closed.  Squeeze the sides of each Stromboli closed.

Option 2:  Fill the entire rectangle leaving ¼ inch at each side. Fill the rectangle, with 1 slice deli ham, 2 slices salami, 8 slices pepperoni, 2 slices capicola and 1 slice mozzarella.  Starting at one long side, roll the Stromboli until you reach the end.  Press the dough end down to make a seam.  Squeeze the ends together to close.
Place the Stromboli seam side down on baking sheet.
Brush with egg wash (egg + 1 tablespoon water) on all sides.
Bake for 17 minutes or until golden brown.


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Peppers and Eggs

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Peppers & Eggs

I’ve been eating this my entire life.  It is so good.  The peppers give it fantastic flavor, while the cheese adds a real depth of flavor that you’ll love.  
Ingredients
4 Eggs
2 Peppers – chopped
3 TBSP Olive Oil
2 TBSP Grated Cheese
Roll
Salt & Pepper

Instructions

Heat the olive oil in a medium size frying pan.  Saute the peppers on medium-low heat until they are soft.  Season with salt.

Whisk the eggs together with the cheese, salt and pepper.  Add the eggs to the peppers.  When the eggs are firm around the edges and starting to firm up in the middle, flip the eggs over.  Cook until all the eggs are firm.   Serve on a toasted roll or Italian bread.


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