Zuppa Toscana

Well, it's 55 degrees and chilly in the middle of May. I can't take this insanity anymore. So, while I hover around the fireplace in my sweatshirt and flannel pajama pants, you can run and not walk to the store to get the ingredients for the soup below.

This soup is a copycat version of the Olive Garden's famous Zuppa Toscana soup. And, boy, will your insides be thankful for this recipe. 

Zuppa Toscana (Olive Garden)
|| ingredients ||
1 lb Italian Sausage (the kind that is next to the hamburger meat, or casing removed)
Olive Oil (I used bacon grease)
Garlic (3 cloves, chopped)
3/4 of a Yellow Onion (diced)
4 cans Chicken Broth
4 Potatoes (thinly sliced)
Already cooked Bacon or Bacon Bits
2 cups Heavy Cream
3 cups trimmed Kale (more or less)
Salt and freshly ground black Pepper (to taste)

- Heat a large skillet over med-high heat. Add the Italian sausage and cook until browned. Make sure you chop the sausage finely while cooking it. Set aside.

- Finely chop an onion. Meanwhile, heat olive oil (or bacon grease as I did and love) in a large dutch oven or pot over medium to medium-high heat. Add the onions and a generous amount of chopped garlic. Saute the garlic and onions until the onions have become translucent. Stir in the chicken broth and bring to a boil.

- Slice the potatoes into thinly sliced circles. When the broth is boiling, add the potatoes and cook for about 10 minutes or until the potatoes are tender.

- Trim the stems off the kale and rip the leaves into bite-sized pieces. Add the kale and the sausage to the pot. Stir together and let cook until the kale starts turning dark green, or about 2 minutes. Stir in the heavy cream. Cook together for about three minutes, or until everything is heated through. Add salt and pepper, and garnish with bacon.

The gorgeous blue cast iron dutch oven is courtesy of Calphalon. I adore that pot. It literally stays on my stove and cooks the majority of our meals. From frying fries, to sauteing onions, to cooking a big pot of chili, to baking bread in the oven (whhhat?), this dutch oven does it all.

Beef Stew and Gifts

I cannot believe Christmas Eve is tomorrow night. Where has this year gone? I. have. no. idea. I haven't even wrapped presents. I didn't trust my 2 year old with presents under the tree. That's temptation at it's finest. Although, she hasn't messed with the ornaments at all. 

But now, thinking about all the presents that need to be wrapped, just to be ripped open tomorrow night, seems pretty pointless. That is the fun part, though. Watching her open the gifts. Let me get to wrappin'.

On a less work to do note, I love cooking in my Crock-Pot. Being able to scoop out the food to serve at supper, without slaving in the kitchen, is a dream. Here is my beef stew recipe. Perfect for these winter nights.

Hearty Crock-Pot Beef Stew

1.5 lbs. Beef Stew Meat
1/2 Cup Flour
1/2 Tsp. Salt
1/2 Tsp. Pepper
3 Large Potatoes (cubed)
2 Celery Ribs (diced)
1 Bag of Mini Carrots
1 Can of Green Beans
1 Yellow Onion (finely diced)
1/4 Cup Balsamic Vinegar
1/2 Cup Red Cooking Wine
6 Cloves Garlic (minced)
2 Cups Beef Broth
4 Tsp. Worcestershire Sauce
1 Tsp. Paprika
2 Bay Leaves

-Place meat in a large Ziploc bag. Mix the flour with the salt and pepper. Pour into the bag with the meat. Shake to coat the meat. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the meat and brown it on the outside to sear it. That should take a few minutes. After the meat is browned, add to your Crock-Pot.

-Cube the potatoes and chop the celery. Add both to the Crock-Pot. Add the carrots and can of green beans.

-Pour 1 tablespoon olive oil into the same skillet. Add the finely chopped onion. Cook over medium heat until they are translucent. Then add the balsamic vinegar and red cooking wine. Cook for two minutes and scrape the bottom of the skillet to lift the meat scrapings into the liquid. Pour into the Crock-Pot, making sure you get the onions.

-Add the minced garlic, beef broth, Worcestershire, paprika, and bay leaves to the Crock-Pot. Stir and cover. Cook on low for 10 to 12 hours, or on high for 5 to 6 hours. Serves 4-6. Enjoy!

                                                                                      

Chili, But Not Cold

'Tis the season for yummy stews and chili. I love using my huge slow cooker for these types of meals. It's just easy to throw stuff in the pot round lunch time, and let it cook throughout the day. Something about cold weather and having delicious aromas permeating a warm house is just comforting. This chili recipe is hearty and thick, my kind of dish. Add more tomato sauce if you are a soupy chili fan. It's like choose your own adventure chili recipe. The last time I made it I wished I had doubled the recipe. Left-overs the next day just weren't enough.

Crock Pot Chili
|| ingredients ||

1 pound ground beef

1/2 onion, chopped

2 cloves garlic, minced (I added about five cloves, but enough about me)

1/2 tablespoon olive oil

1 (16-oz) can pinto beans, drained and rinsed

1 (16-oz) can kidney beans, drained and rinsed
1 (16-oz) can black beans, drained and rinsed***

1 (16-oz) can tomato sauce

1 (16-oz) can diced tomatoes

1/2 teaspoon garlic powder

2 tablespoons chili powder, add more for spiciness

1/2 tablespoon oregano

1/2 teaspoon cumin

3 tablespoons Worcestershire

1 tablespoon Tabasco

1 tablespoon liquid from a jar of Pepporocini peppers

1/4 cup water

salt and pepper to taste

shredded cheese and sour cream, for serving

***update*** I have been adding one can of black beans each time I've made this. Noms.

-Saute the minced garlic (Pampered Chef garlic press) and chopped onion in the oil until barely golden. Add the ground beef and cook until browned; drain.

-Drain and rinse the two cans of beans and add them to your crock-pot. Add the beef, tomato sauce, and diced tomatoes. Then add the rest of the ingredients (except cheese and sour cream) to the crock-pot and stir well. Cook on low for 4 hours, but it can cook pretty much all day.

-Serve with shredded cheese and sour cream, or whatever suits your fancy. Serves 4-6

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