Tag Archives: Sausage

Chicken Sausage & Bean Soup

During the chilly embrace of winter, few comforts compare to the warmth and aroma of a hot, steamy bowl of soup. As the cold air bites outside, a steaming soup offers not only nourishment but also a sense of coziness and relaxation. A bowl of steamy soup on a cold winter day is more than just food; it is a comforting experience that restores energy, lifts spirits, and provides a much-needed respite from the harshness of winter weather. Enjoy with a slice of crusty bread and salad.

Ingredients

  • 3 carrots
  • 1 medium onion
  • 8 ounces of kale
  • 1 can (15.5 oz) of cannellini beans, do not drain
  • 1-package Italian Chicken (or Turkey) Sausage
  • 1 32-ounce carton of either chicken broth or stock
  • 1 tablespoon of all-purpose flour
  • 1 tablespoon of softened butter

Process

  1. Trim, peel, and halve carrot lengthwise, thinly slice crosswise into half-moons. Set aside.
  2. Remove and discard any large stems from kale. Finely chop into small pieces. Set aside.
  3. Peel onion and dice into small pieces.
  4. Heat a tablespoon of olive oil in a large pot over medium heat. Add onion and slowly cook until caramelized for about 10 minutes. Remove from pot.
  5. Turn heat up to medium-high and add sausage. If sausage comes in links, squeeze the meat out of the casing and discard the casing. Flatten the sausage into an even layer. Cook undisturbed until meat is brown on bottom, about 5 minutes.
  6. Break up meat into pieces, then add cooked onion, carrot and kale. Add ½ teaspoon of salt and cook, stirring until carrot is slightly softened and the kale begins to wilt.
  7. Stir in the 32-ounce carton of chicken broth and add the cannellini beans. Bring mixture to a boil and turn heat down so soup can simmer for 10 minutes to continue cooking the sausage and vegetables.
  8. If you want to thicken the soup broth, make a Beurre Manié by mixing 1 tablespoon of softened butter and one tablespoon of flour. Incorporate the flour into the butter with your hands or in a bowl until the flour has completely disappeared.
  9. Whisk into your soup until the Beurre Manié has been completely melted in.

Baked Ziti

It’s all about Sunday dinner on a cold winter day. How about Baked Ziti, an old time favorite, a wonderful comfort food. Served with a green salad and toasted garlic bread.  Today you can buy the old-fashioned white pasta or replace it with whole wheat, protein or high fiber pasta. I use jarred spaghetti sauce in this recipe, but you can use your own homemade sauce, I have been known to cook Italian sausage or meatballs (my recipe – search meat balls) and add to the mixture. Use fresh parsley, easy to cut if you bunch it and just slice it with a knife at the top of the bunch into thin ribbons.

INGREDIENTS:

  • 18-ounce box of Ziti, cook and drain as directed on the box. Do not rinse
  • 3-1/2 cups (32-ounce jar of sauce) spaghetti sauce
  • 2 cups Ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ¼ cup chopped, fresh parsley
  • 1 egg, slightly beaten
  • 1 teaspoon oregano
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper
  • 1 tablespoon grated parmesan cheese

DIRECTIONS

  1. Cook pasta according to directions, drain but do not rinse (rinsing pasta prevents sauce from sticking to it)
  2. In a large bowl combine all ingredients and only ½ cup spaghetti sauce
  3. In a 3 quart casserole pour another ½ cup of spaghetti sauce on bottom of dish and spread out
  4. Pour contents of ziti mixture into casserole and spread out
  5. Pour remaining spaghetti sauce on top of ziti mixture, sprinkle with parmesan cheese
  6. Bake covered with aluminum foil in a 375 F. degree oven for 30-35 minutes or until hot and bubbly