Posts from January 2017

Kale, Sausage, and Potato Soup

01/25/2017

With all this political strife, comfort food can make the churning stomach a little happier.

I amended this from the NYTimes.

Ingredients:

1 lb uncured sausage links
1 T olive oil
1 onion, chopped
1 clove garlic
2 large russet potatoes, chopped
1 large bunch kale
4 cups quality or home-made broth + 2 c water
1 T lemon juice
1 t salt
1 hot pepper, chopped
Dash of red pepper flakes

Instructions:

First, heat a soup pot to medium heat. Add the oil. Add the chopped link sausage, and brown on both sides, or about 5 minutes. Pour sausage and oil onto a plate lined with paper towels to soak up the extra grease. Put the pan directly back on the heat, and add the chopped onion for 5 minutes. Add the chopped garlic and potatoes and pepper. Next add the broth and water and potatoes. While this is heating to a boil, chop the kale. Remove the middle vein and chop the rest. Add the kale, lemon juice, red pepper flakes, and salt to the soup. Simmer for an hour, and serve.

Curry Cauliflower Soup

01/09/2017

New year, new recipes! But just as my little garden was coming into its prime this past week, the last two night’s deep frost set it back. That’s life, eh? But, it’s good to be thankful for what you’re given. When life gives you cauliflower, make cauliflower soup.

Ingredients:

1 head cauliflower
2 T olive oil
1 onion, peeled and chopped
1 potato, chopped
1 t chopped ginger
2 cloves garlic, chopped
2 carrots, chopped
1 cayenne pepper, chopped (or other hot pepper)
1 can (16 oz) chopped tomatoes
3 T curry powder (I always cheat here; you can add cumin, coriander, turmeric, chili power, ect.)
1 c broth
3 c water
S&P
cilantro
yogurt

Instructions:

Chop all ingredients. In a big soup pot, heat the oil over medium-high heat. Saute the onions and chopped ginger and garlic for about 3-4 minutes. Add the curry power (careful not to let it burn), and potatoes, cauliflower, and carrots. Saute for 3-4 minutes. Add broth, water, and tomatoes. Add salt and pepper and chopped cayenne. Simmer for 30 minutes to an hour. When finished, garnish with a dollop of yogurt and chopped cilantro. Eat with warm naan.

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