Monday, January 12, 2015

Sausage, Potato and Spinach Soup

A hearty, comforting soup that's so easy and simple to make, loaded with tons of fiber and flavor! 329.5 calories.

Chef Notes: A delicious recipe as is, however next time we might try to either drain the sausage after cooking or use spicy turkey sausage. We also added some baby bella mushrooms.

1 Tbsp olive oil
1 lb spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1 cup fresh mushrooms, chopped
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 lb red potatoes, diced
3 cups baby spinach, rough chopped
1/4 cup heavy cream

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.

Stir in garlic, onion, mushrooms, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.

Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and mushrooms; cook until tender, about 10 minutes.

Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.

Serve immediately.

6 servings

Damn Delicious

Calories 329.5, Total Fat 20.4g, Saturated Fat 8.0g, Trans Fat 0g, Cholesterol 45.1mg, Sodium 765.6mg, Total Carbohydrate 20.5g, Dietary Fiber 2.1g, Sugars 2.7g, Protein 17.3g

Thursday, January 8, 2015

French Caesar Salad

Once you have this lemony-anchovy-ey-garlicky recipe, you’ll never look at the usual dumbed-down Caesar salad again.

2 large eggs
1 head Romaine lettuce, chopped and rinsed
1 Tbsp mayonnaise
2 garlic cloves, minced or pressed
2 Tbsp fresh lemon juice
1/3 cup extra-virgin olive oil
1 tsp anchovy paste
1/2 cup freshly grated Parmigiano-Reggiano cheese
Freshly ground black pepper

Medium cook the eggs (I use our egg cooker, but here are instructions if you don't have on): Place eggs in a saucepan; add enough water to cover. Bring the water to boil; cover the pan with the lid. Remove the pan from the heat and allow the eggs to stand 10 minutes. Rinse under cool running water until cool enough to handle; peel and set aside while you make the salad.

Chop the lettuce, rinse and spin and pat to dry. Set aside.

Whisk the mayo, garlic, lemon juice, olive oil, and anchovy paste together in the bottom of a large salad bowl. Add the lettuce; toss to coat. Add the cheese and croutons; toss again. Slice each egg in quarters and arrange them atop salad. Sprinkle with freshly ground black pepper to taste. Serve immediately.

4-6 servings

The BonneFemme Cookbook