Smoked Turkey Sausage and Greens with Penne

Our winter CSA provide ample greens each week. This recipe is a tasty way to use them.

Smoked Turkey Sausage and Greens with Penne

4 c water
salt
1 lb whole wheat penne
1 lb mixed greens (kale, mustard, etc)
3 cloves garlic, minced
1/4 lg onion, minced
1 T anchovy paste
1 t salt
1 t ground black pepper
2 t Trader Joe's South African Smoked Pepper
4 T olive oil
1 pkg smoked turkey sausage, sliced
2-3 T Parmesan cheese

Bring water to a rolling boil. Add a generous shake of salt. Cook penne according to package directions.

In a large skillet, heat olive oil over medium heat and add onion and garlic and anchovy paste. Saute for a couple of minutes and add mixed greens and sliced sausage. Season with salt, pepper and a few twists of Trader Joe's South African Smoked Pepper.

When pasta is done, drain and add to the large skillet. Toss to coat and saute for  a couple of minutes. Sprinkle with parmesan cheese.

Serve with salad greens and additional Parmesan cheese.

Celeriac Soup

Celeriac is also known as celery root. It has a really mild taste and is readily available in grocery stores in the fall. I used to make this soup for a friend who had difficulty keeping other foods down due to the effects of chemotherapy. It is delicious and the bonus for making it now means that I can remember him.

My celeriac soup

2 - 3 lb of celeriac root, peeled and chopped

2 leeks, chopped

1 apple, chopped

1 onion, chopped

3 potatoes, chopped

4 ribs of celery, chopped

4 T butter

1 clove garlic

32 oz chicken broth

13 oz chicken stock

½ c half and half

Melt butter in large soup pot. Add vegetables and cook until reduced and onion is translucent. Add stock and broth and bring to a boil. Reduce heat to simmer for 30 minutes. Blend to a puree with immersion blender. Add half and half.  Serve with garlic croutons.

Garlic Croutons:

Split a loaf of French bread in half lengthwise. Rub French bread with garlic and cut into pieces.  Toast under broiler until crisp.  Serve with soup.

Claire's Smoked Almond Dip

If Claire is coming over to our house for a party, you can bet that I will ask her to bring this dip (along with her cinnamon rolls)! 

Claire’s Swiss Cheese Bacon Smoked Almond Dip

10 pieces of bacon

8 oz cream cheese, softened

½ c mayonnaise

2 ts Dijon-style mustard

4 green onions, chopped

1 ½ c Swiss cheese, shredded

½ c smoked almonds, chopped

1.     Fry bacon, drain and crumble.

2.     Mix all ingredients and bake in pre-heated 350-degree oven for 15 minutes until golden and bubbly. Top with additional sliced almonds.

  

Claire's White Chicken Chili

My friend, Claire, makes the best white chili. Thanks for sharing your recipe! We make this with red chili and cornbread for a chili feed.

White Chicken Chili 

§  1 - 2 lb cooked chicken, cubed (I either poach chicken breasts in chicken broth and then use the broth when called for in the recipe, or buy a rotisserie chicken)

§  1 T oil

§  1 onion

§  3 cans white beans (2 great Northern, 1 garbanzo)

§  1 can Rotel, original

§  3 cloves minced garlic

§  1 can (4 oz) chopped green chilies

§  2 t ground cumin

§  1 t oregano

§  ½ t cayenne (more or less to taste)

§  14 oz chicken broth

§  3 c shredded Jack cheese

§  1 8 oz carton sour cream

Cook onion and spices in oil until transparent. Combine all but last 2 ingredients in soup pan or crock pot. Cook for 1 hour. Add cheese and sour cream. Heat through.

Curried Mixed Beans and Roasted Veggies with Quinoa

Curried Mixed Beans and Roasted Veggies with Quinoa

1 bag of mixed beans with lentils, pre-soaked and drained

1 32 oz box of chicken or veg stock

1 32 oz box of chicken or veg broth

1-2 eggplant

3 delicata squash

2 onion

3 carrot

1 sweet potato

3 peppers

1 bunch kale

3 cloves garlic, chopped

3-4 TBS olive oil

salt, to taste

pepper, to taste

2 TBS curry powder

1-2 tsp garam marsala

¼ to ½ c quinoa

1. cut up veg into bite-sized  pieces and toss with olive oil, salt and pepper.

Roast in 450 oven until caramelized about 30 minutes. Turn veg over about halfway through cook time. Make sure each side is nice and brown.  I use two pans and roast two sets. I use this time to soak the beans.

2. Add broth and stock to soaked beans and bring to boil, then turn down to simmer. Add 2 TBS curry powder and 1-2 tsp of garam marsala.

3. Add kale and chopped garlic. Add quinoa; cook for at least 15 minutes. After veg finished roasting add them. Season with salt and pepper to taste.

Serve with crusty bread.