Brrrrr. When the weather is chilly, than soup is on the menu!! This one was liked by everyone, which, to tell you the truth~ surprised me!!! I thought that there would be an issue with the “green stuff” BUT there wasn’t. Enjoy!
Sausage, Kale and White Bean Soup
12 oz. Italian Sausage links (I used the Aldi’s turkey sausage)
1/4 c. water
1 medium onion, chopped
2 garlic cloves, minced
1 TB. olive oil
2 (15 oz.) cans of Great Northern beans, rinsed and drained
2 (14 oz.) chicken broth (or about 4 c. water and 4 chicken bouillon cubes)
*14 1/2 oz. can diced tomatoes, undrained
1 tsp. oregano
1 tsp. basil
dash of garlic powder
4 c. chopped kale
black pepper to taste
Take the sausage out of the casings and roll into little balls, bite size ones. Place in a large soup pot, add the water, bring to a boil and simmer for 10 minutes (covered). Uncover and cook for 5 more minutes till meatballs are cooked through. Take out and set aside.
Heat the oil in the same pot, add the garlic and onion and cook till tender. Add the beans, broth, undrained tomatoes, oregano, basil and garlic. Bring to a boil and simmer for 5 minutes. Add the cooked sausage and kale, simmer till kale is tender (this does not take very long, 5 -10 minutes). Season with pepper, if needed.
* Can use a can of Italian Style diced tomatoes (14 1/2 oz.) in place of the regular diced tomatoes, basil, oregano and garlic.
Recipe from Prized Recipes to Cook and Savor~ Vol. II.
It happened again. I say again, BECAUSE this is NOT the first time this has happened to me. I went to make tacos and no taco seasoning packets and my taco seasoning “Rubbermaid” was empty. No prob, the ingredients for this homemade taco seasoning are seasonings we generally all have on hand! I hope this recipe will help YOU TOO when you are planning tacos and your pantry fails you……
*If your family members and not “heat” fans, then start with 1/4 tsp. cayenne pepper. Adjusting as needed.
* Start with 1 TB. of the seasoning to 1 lb. meat. Taste, see if you want to add more. I tend to go for 1 1/2 TB’s.
2 TB. chili powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 – 1/2 tsp. cayenne pepper
1/2 tsp. oregano
1 tsp. paprika
1 TB. cumin
3/4 tsp. salt
2 tsp. pepper
1 TB. minced onion
Mix together and in a jar. Brown your ground beef or ground turkey, drain and add 1-2 TB’s of mix and 1/2 c. water. Simmer for a few minutes to thicken. (Adding a bit more liquid IF it dries out too quickly.)
Serve on tortillas or taco shells with favorite taco toppings. Enjoy.
Recipe adapted from a recipe from the cookbook Tried & True, Real Recipes from Real Mom’s.
Today is generally my “Aldi recipe share day”. I do so enjoy shopping at Aldi ~ GREAT prices and they have mostly everything I need for my weekly grocery shopping! So I really enjoy sharing a recipe here or there that uses an Aldi item or a “special buy” item. I HOWEVER didn’t have a recipe ready to go that fit with the ad this week. SO I am skipping it this week…..that being said ~ I want to know if this weekly “feature” is a good thing that I should keep up, or is it generally NOT very helpful. Drop a line letting me know what I should do, please, just curious ~Should I keep up the “hey look whats on sale this week at Aldi!” thing or drop it and or forget the whole Aldi thing and just share a random recipe. (Click here for an example IF you are a new reader and PS, thanks FOR reading!!) Thanks for your help in helping me figure it out 🙂
These days it is really almost too hot to put the oven on, though I still do do it at times ~ I still need to get my baking fix every few days…..BUT it comes in handy to cook dinner on the grill. We had these kabobs not too long ago and we all really enjoyed them! My “men” sure are fans of BBQie stuff so this was right up their alley!
BBQ Chicken Kabobs
4 TB. oil
3 tsp. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. garlic
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. parsley
1/4 tsp. cayenne pepper
1/2 tsp. oregano
1/4 tsp. paprika
1/2 c. chili sauce
4 chicken breasts
Combine all the ingredients in a large ziplock bag. Cut the chicken up into 1″ size pieces. Add the chicken to the bag, shake and mix up well, place in the fridge to marinade for about 30 minutes. Place the chicken on skewers ~ not too tightly packed or you will have trouble cooking it through. Disguard the remaining marinade. Grill 12-15 minutes on lowish heat, turn the skewers a few times to insure that each side it cooked through. If you want more BBQ flavor you may brush with your favorite BBQ sauce near the end of cooking OR serve with BBQ sauce for dipping. ENJOY.
Recipe from my files, original source unknown, I have made some changes.