I return to this soup over and over. Its called Zuppa Toscana or if made with chorizo, Caldo Verde. In an effort to eat healthier, I've started to substitute turkey sausage for the spicy Italian or chorizo. It is still delicious. I've also substituted fat free half and half for the equivalent amount of regular half and half or whipping cream.
1 bunch kale, chopped
1 onion, diced
4 cloves, garlic minced
1 pkg turkey sausage, spicy Italian, or chorizo, sliced
4 potatoes, cubed
1 c fat free half and half
1 liter of chicken stock
1 t smoked paprika
1/8 t cayenne pepper
salt and pepper
Saute onion, garlic and kale over medium heat until kale is wilted. Add stock, potatoes, and sausage and simmer for 10-20 minutes, or until potatoes are done. Add half and half and seasoning and simmer for 10 more minutes.
Serve with crusty bread.
Showing posts with label potatoes. Show all posts
Showing posts with label potatoes. Show all posts
Saturday, November 7, 2015
Creamy Curried Turnip and Radish Soup
I have been a member of a CSA for a number of years and I have to admit that I'm always a little uncertain how to use the number of turnips and radishes that you receive. I like to eat them raw but I don't really need to have too many before I am completely satisfied for the season. I love using the greens in green gumbo. With this recipe, I think I have found a favorite way to use them up. I'm making a big batch now and freezing it in individual portions to take to work.
3 T butter
1 onion, diced
4 cloves garlic, minced
4 c turmips, peeled and quartered
1 c radishes, quartered
2 sweet potatoes, peeled and cut into similarly sized pieces as the turnips
3 white potatoes, scrubbed and not peeled unless skin is thick
8 c chicken or veggie stock
1 bay leaf
1/2 c fat free half and half
3 T Worcestershire sauce
1 1/2 T curry powder
1 T brown sugar
1 t smoked paprika
1/8 t cayenne pepper
1 t salt
1 t pepper
Melt butter in Dutch oven and cook onions, garlic, turnips, and radishes over medium heat. Add potatoes, stock, and bay leaf and bring to a boil. Turn down to simmer until vegetables are tender. Remove bay leaf. Using an immersion blender process the veg into a creamy consistency. Add half and half, curry powder, paprika, cayenne pepper, Worcestershire sauce, brown sugar, salt and pepper and cook for 5-10 minutes more over low heat.
Serve with crusty bread.
3 T butter
1 onion, diced
4 cloves garlic, minced
4 c turmips, peeled and quartered
1 c radishes, quartered
2 sweet potatoes, peeled and cut into similarly sized pieces as the turnips
3 white potatoes, scrubbed and not peeled unless skin is thick
8 c chicken or veggie stock
1 bay leaf
1/2 c fat free half and half
3 T Worcestershire sauce
1 1/2 T curry powder
1 T brown sugar
1 t smoked paprika
1/8 t cayenne pepper
1 t salt
1 t pepper
Melt butter in Dutch oven and cook onions, garlic, turnips, and radishes over medium heat. Add potatoes, stock, and bay leaf and bring to a boil. Turn down to simmer until vegetables are tender. Remove bay leaf. Using an immersion blender process the veg into a creamy consistency. Add half and half, curry powder, paprika, cayenne pepper, Worcestershire sauce, brown sugar, salt and pepper and cook for 5-10 minutes more over low heat.
Serve with crusty bread.
Monday, September 16, 2013
Easy Majorcan Tumbet (Eggplant, Potatoes, and Green Pepper Casserole)
I had an abundant supply of green peppers, eggplant, and potatoes from my CSA, so I did a search for those ingredients and this dish popped up. I read that this tumbet tastes best with roasted meat such as lamb. We tried it and it was wonderful!
2 1/2 lbs eggplant, thinly sliced
kosher salt, about 1 T
3 green peppers, thinly sliced
3 lbs potatoes, thinly sliced
5 cloves garlic, chopped
1 lg onion chopped
1 jar spaghetti sauce with roasted garlic and onion
1 can Italian plum tomatoes or 4-5 fresh roma tomatoes chopped
1 c feta cheese
sprigs of thyme
20 basil leaves
cooking spray
salt and pepper
Sprinkle sliced eggplant with salt and set aside for 30 minutes or longer. Drain and wipe off moisture with a paper towel. Pre-heat oven to 400 degrees.
Cook onion and garlic in 1 T olive oil. Add jarred spaghetti sauce, tomatoes, thyme and basil and simmer for 30 minutes.
Toss eggplant, peppers, and potatoes with 2-3 T olive oil and spread on baking sheets. Roast until peppers start to darken and remove from oven (more authentically, you can pan fry all of these veggies in a large amount of oil).
Spray a 9x13 pan with cooking oil. Spread 1/2 c sauce on the bottom. Add a layer of eggplant with 1/2 c sauce spread on top. Sprinkle with 1/4 c feta cheese. Place layer of potatoes on top of cheese. Add 1/2 c sauce. Spread layer of peppers. Repeat layering until pan is full and end with sauce and feta.
Turn down oven heat to 350 degrees. Bake for 40 minutes.
2 1/2 lbs eggplant, thinly sliced
kosher salt, about 1 T
3 green peppers, thinly sliced
3 lbs potatoes, thinly sliced
5 cloves garlic, chopped
1 lg onion chopped
1 jar spaghetti sauce with roasted garlic and onion
1 can Italian plum tomatoes or 4-5 fresh roma tomatoes chopped
1 c feta cheese
sprigs of thyme
20 basil leaves
cooking spray
salt and pepper
Sprinkle sliced eggplant with salt and set aside for 30 minutes or longer. Drain and wipe off moisture with a paper towel. Pre-heat oven to 400 degrees.
Cook onion and garlic in 1 T olive oil. Add jarred spaghetti sauce, tomatoes, thyme and basil and simmer for 30 minutes.
Toss eggplant, peppers, and potatoes with 2-3 T olive oil and spread on baking sheets. Roast until peppers start to darken and remove from oven (more authentically, you can pan fry all of these veggies in a large amount of oil).
Spray a 9x13 pan with cooking oil. Spread 1/2 c sauce on the bottom. Add a layer of eggplant with 1/2 c sauce spread on top. Sprinkle with 1/4 c feta cheese. Place layer of potatoes on top of cheese. Add 1/2 c sauce. Spread layer of peppers. Repeat layering until pan is full and end with sauce and feta.
Turn down oven heat to 350 degrees. Bake for 40 minutes.
Tuesday, August 27, 2013
Beets and Green Beans with Skordalia
As I looked through my cookbook for a recipe to take to cooking club on Greek Night, I came across this recipe that was perfect for my CSA veggies this week: potatoes, green beans, and beets!
Beets and Green Beans with Skordalia (adapted from The Foods of the Greek Islands by Aglaia Kremezi)
3 lg potatoes, halved
Garlic Sauce:
3 slices of whole wheat bread with crusts removed
1/2 c sliced blanched almonds, soaked in water for 2-3 hours or more, and drained
3-5 T freshly squeezed lemon juice
3 cloves of garlic
Salt
1/4 c extra-virgin olive oil
Freshly ground black pepper
5 beets, cooked in boiling salted water until tender, peeled and sliced
1 lb green beans, cooked in boiling salted water until just tender, and drained
2-3 T red wine vinegar
Extra-virgin olive oil
3 scallions, thinly sliced
In a large saucepan of boiling water, cook the potatoes until tender, about 30 minutes. Drain and mash the potatoes. Set aside.
Meanwhile, make the garlic sauce: Place the bread, almonds, 1-2 T of lemon juice, garlic, and salt to taste in a food processor and process into a smooth paste.
In a medium bowl, combine the garlic sauce, potatoes, oil, the remaining 1-2 T of lemon juice and pepper to taste. Taste and adjust seasonings.
To assemble: Mound the garlic potatoes in the middle of a serving platter and arrange the beet slices around one side and the green beans on the other. Sprinkle the vegetables with vinegar and drizzle olive oil over the potato mixture. Sprinkle with scallions and serve.
Beets and Green Beans with Skordalia (adapted from The Foods of the Greek Islands by Aglaia Kremezi)
3 lg potatoes, halved
Garlic Sauce:
3 slices of whole wheat bread with crusts removed
1/2 c sliced blanched almonds, soaked in water for 2-3 hours or more, and drained
3-5 T freshly squeezed lemon juice
3 cloves of garlic
Salt
1/4 c extra-virgin olive oil
Freshly ground black pepper
5 beets, cooked in boiling salted water until tender, peeled and sliced
1 lb green beans, cooked in boiling salted water until just tender, and drained
2-3 T red wine vinegar
Extra-virgin olive oil
3 scallions, thinly sliced
In a large saucepan of boiling water, cook the potatoes until tender, about 30 minutes. Drain and mash the potatoes. Set aside.
Meanwhile, make the garlic sauce: Place the bread, almonds, 1-2 T of lemon juice, garlic, and salt to taste in a food processor and process into a smooth paste.
In a medium bowl, combine the garlic sauce, potatoes, oil, the remaining 1-2 T of lemon juice and pepper to taste. Taste and adjust seasonings.
To assemble: Mound the garlic potatoes in the middle of a serving platter and arrange the beet slices around one side and the green beans on the other. Sprinkle the vegetables with vinegar and drizzle olive oil over the potato mixture. Sprinkle with scallions and serve.
Friday, July 26, 2013
Massaman Curry
It is the perfect recipe for ingredients from the CSA produce this week: new potatoes, onions, Thai basil. I recommend getting the curry paste in the tubs (photo below). You can buy it in small cans, but these are extremely spicy. Massaman curry is less spicy than red curry. It has all the traditional ingredients in the paste such as red chilis, lemongrass, galangal, garlic and shrimp paste, but adds the flavors of coriander seed, cumin, cardamom, mace, and cinnamon.
Massaman Curry
2 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 lb potatoes, 1/2" cubes
1 lg onion, 1/2" pieces
4 lg carrots, 1/2" pieces
1 can thick coconut milk
1 can light coconut milk
1/4 -1/3 c massaman curry paste
3 T sugar (palm, if you have it; brown is also nice)
1 T tamarind paste (optional)
2 T fish sauce
1 c peanuts (reserve a few for garnish)
thai basil (optional)
Add 4 T of coconut cream to a large wok over medium high heat. Add the curry paste and cook until fragrant. Add more of the thick part of the coconut milk and the chicken. Stir fry a few minutes. Add the remainder of the can, the can of light coconut milk, and the veggies. Stir to coat and bring to a boil. Turn down to simmer until potatoes are done, about 5 minutes. Stir in peanuts, sugar, fish sauce, and tamarind paste and cook a few minutes more. Sprinkle basil over the top and a few reserved peanuts.
Serve with rice.
Serves 10 (extra curry freezes well)
Massaman Curry
2 lb boneless, skinless chicken breast, cut into bite-sized pieces
2 lb potatoes, 1/2" cubes
1 lg onion, 1/2" pieces
4 lg carrots, 1/2" pieces
1 can thick coconut milk
1 can light coconut milk
1/4 -1/3 c massaman curry paste
3 T sugar (palm, if you have it; brown is also nice)
1 T tamarind paste (optional)
2 T fish sauce
1 c peanuts (reserve a few for garnish)
thai basil (optional)
Add 4 T of coconut cream to a large wok over medium high heat. Add the curry paste and cook until fragrant. Add more of the thick part of the coconut milk and the chicken. Stir fry a few minutes. Add the remainder of the can, the can of light coconut milk, and the veggies. Stir to coat and bring to a boil. Turn down to simmer until potatoes are done, about 5 minutes. Stir in peanuts, sugar, fish sauce, and tamarind paste and cook a few minutes more. Sprinkle basil over the top and a few reserved peanuts.
Serve with rice.
Serves 10 (extra curry freezes well)
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