Friday, September 26, 2014

Zuppa Toscana

  • This is a Zuppa Toscana recipe adapted from Tuscan Recipes.  

  • Zuppa Toscana

  • 2 lb ground Italian sausage
  • 1 Tbsp crushed red peppers
  • 1 large diced white onion
  • 1/2 cup crumbled bacon 
  • 4 tsp garlic puree
  • 8 cups chicken broth
  • 8 cups water
  • 2 cup heavy cream
  • 6 peeled and diced white potatoes or sweet potatoes
  • 1/2 of a bunch kale

  • Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat.

  • In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. 

  • Add chicken bouillon and water to the pot and heat until it starts to boil.

  • Add the sliced potatoes and cook until soft.

  • Add the heavy cream and just cook until thoroughly heated.

  • Stir in the sausage and the kale, let all heat through and serve. 

Tuesday, September 16, 2014

Smoothie Of The Good For You

I made this smoothie recipe, which I saw on my Facebook wall, today.  We tried it and liked it, despite the unusual spices. I asked the youngest kids what we should call it, and they decided it was "The Smoothie Of The Good For You".  Silly blokes.

The Smoothie Of The Good For You

1 cup yogurt
1 cup water
1/2 cup ice cubes
1 cup pineapple
1 banana
1 Tbsp coconut oil (I used expeller-pressed)
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp ginger
1 tsp chia seed
1 tsp kelp granules

Blend well and serve.

Tuesday, September 9, 2014

Salted Carmel Pear Butter

I found this recipe at Knit and Nosh.

Salted Carmel Pear Butter
makes 4 pint jars
1/2 cup of apple juice
10 tablespoons lemon juice
7 pounds pears, cored and quartered
3 cups brown sugar
2 teaspoon freshly grated nutmeg
1 1/2 teaspoon salt
Combine apple juice, 6 tablespoons lemon juice and pears in a large, heavy bottomed pot. Bring to a boil over medium heat.Lower heat, cover and cook until the pears are very soft. Press pear mixture through finest blade of a food mill.  Return to pot, add remaining lemon juice, sugar, nutmeg and salt.  Bring to a boil and stir until sugar dissolves.  Reduce heat to medium-low and cook uncovered until thick, about an hour.
Ladle pear butter in to prepared pint jars, leaving 1/4 inch headspace.  Process in water bath for 10 minutes.

Saturday, September 6, 2014

Tritip Rub

Tritip Rub

Makes 1 cup

2 T garlic granules
2 T kosher salt
2 T fresh ground black pepper
2 T chili powder
1 T brown sugar (optional)
1 T cumin
1 T dried parsley
1/2 tsp onion powder

Mix well. Store in a glass jar. Use to rub over tritip and other meats before grilling.

Thursday, September 4, 2014

Chicken Burrito Filling

I made this recipe up as I went, and it came out pleasing to even my pickiest eater.  I used home canned items, but feel free to substitute purchased items in the same measurement.  It's a very forgiving recipe to use what you have on hand and vary to suit your own tastes.

Chicken Burrito Filling

1/4 cup butter
2 quarts canned chicken thighs, shredded
1 quart chicken broth
1/2 a yellow onion, diced small
4 roma tomatoes, diced into small chunks
4 cups cooked white rice
1 quart pinto beans
2 Tbsp pickled peppers
1 cup flour
2 tsp chili powder
2 tsp cumin
1 tsp salt
1 tsp garlic powder

 Melt butter in pot. Saute onion until soft.  Add 2 cups chicken broth.  Whisk in flour to make a roux. Add in remaining chicken broth, and all other ingredients.  Heat through, stirring often.  Serve with salsa, shredded lettuce, cheese, olives, etc, as desired.