Sausage & Kale Soup (Zuppa Tuscana)

Ingredients

1 lb (500 g) Italian sausage ** 

2 large potatoes, sliced in half, and then in 1/4 inch slices

1 large onion, chopped

2 cups kale or 2 cups swiss chard, chopped into thin ribbons

900 ml box chicken broth **

2 garlic cloves, minced

1 cup heavy whipping cream **

4 strips of bacon cooked and crumbled OR 1/4 cup bacon bits (optional) ** 

Substitutions:

Italian sausage: any type of dinner sausage or smoked pork sausage

Bacon: ¾ oz salt pork

Chicken Broth: 2 cans of condensed chicken broth and 4 cups water OR 1 Knorr condensed chicken stock tub and 4 cups water; OR 2 Oxo cubes (chicken flavour) and 4 cups water.

Kale or swiss chard: 10 oz package of frozen spinach, defrosted and drained. Squeeze the moisture out of it before adding to the soup OR 2 cups fresh spinach

Heavy cream: can of condensed milk

Directions

1. ** Optional step** Slowly cook the bacon until crisp. If using salt pork, dice into small bits and cook slowly.

2. Chop or slice uncooked sausage into small pieces.

3. Brown sausage in a heavy bottomed soup pot. Use the bacon fat if you used Step 1.

4. Add onions and sauté slowly until softened. Add garlic and let it warm in the oil. Don’t overcook or the garlic will get bitter.

5. Add chicken broth and water to pot and stir.

6. Add potatoes, and cook on medium heat until potatoes are done, about 15-20 minutes.

7. Remove a few of the cooked potatoes and mash them with a fork to thicken up the soup. Alternatively, you could add 2 Tablespoons of mashed potato flakes if you have them on hand.

8. Add crisped bacon bits or salt pork “crunchies”.

9. Salt and pepper to taste.

10. Simmer for another 10 minutes.

11. Turn to medium heat.

12. Add kale or swiss chard. Kale will need to cook about 15 minutes, Swiss chard will be done in about 5. Frozen spinach doesn’t need to be cooked.

13. Add cream or milk substitute, if using

14. Heat through and serve.

CLIFF'S CORNMEAL MUFFINS OR LOAF

Corn meal muffins are a quick and delicious addition to any dinner table. They are scrumptious with chilis and stews or any type. We also like them with soups. For a quick dessert, a piece of corn bread topped with maple syrup was a special treat for many of us growing up. Try some tonight for you and your family to enjoy.       

Makes 24 muffins or one 9X13 inch pan

Ingredients:

·         1 3/4 cups cornmeal

·         2 1/2 cups milk

·         2 1/4 cups flour

·         2 Tablespoon baking powder

·         1 teaspoon salt

·         2 eggs

·         1/2 cup vegetable oil

Substitutions:

Milk:  coconut water (not coconut milk) to make it non-dairy if necessary.

Egg substitutes: choose one for each egg:

(1)- 1/3 cup applesauce OR

(2) ¼ cup Applesauce + 1 teaspoon Baking Powder OR

(3) one cup plain yogurt = 1 egg

Oil: you may substitute the oil with unsweetened applesauce, but only if you haven’t used applesauce as an egg substitute.

Options:

Switch out ¼ cup oatmeal for ¼ cup of the flour.

Add 1 cup of corn niblets for texture if serving with a dish like chili.  

Directions:

1.     Have all ingredients at room temperature.

2.     Preheat oven to 400 degrees. Lightly oil muffin tins or 9 x 13 pan.

3.     Combine cornmeal and milk and let stand for 10 minutes

4.     Combine flour, salt and baking powder in a large bowl

5.     Add eggs and oil to cornmeal and milk mixture and stir well

6.     Add to dry ingredients and stir until just combined

Bake at 400 degrees for approximately 15-20 minutes for muffins and 25-30 minutes for loaf.

Test with a toothpick to see if they are done. If the toothpick comes out clean, they are done.

Curried Zucchini Soup

We used the dried zucchini chips to top this in the crockpot and served with a side bowl of roast curried chickpeas. It was a delicious soup, with lots of warm spices -- curry, cumin, cayenne pepper and garlic.

Curried Zucchini Soup

• 1 tablespoon butter or olive oil (for vegan)
• 2 tsps olive oil, divided
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 stalks celery, diced with leaves chopped
• 2 pounds zucchini, diced
• 1-540 ml (19 oz) can of chickpeas (garbanzo beans), drained, rinsed,
• 6 cups vegetable stock
• 2 tablespoons fresh lemon juice (don't use if adding cream)
• 2 tbs curry powder
• 2 tsp cumin
• 1/2 tsp cayenne pepper
• 1 tsp white pepper
• 1/2 cup coffee cream (Optional)
• Salt and pepper to taste

1. In a large, heavy bottom pot, melt butter or warm the oil using medium to medium-low heat.
2. Cook onion until translucent -about 5 minutes.
3. Add garlic, zucchini, and spices, cook until zucchini begins to soften, about 2 minutes.
4. Add vegetable stock,  and chickpeas. Reduce heat to a simmer.
5. Cook, covered, for 30 minutes. After simmering, remove from heat.
6. Using an immersion blender puree until smooth. Alternatively, pour into standard blender in small batches, and holding lid on the blender with a towel, carefully pureeing until smooth.
7. Add lemon juice and additional salt and pepper to taste.

 adapted from <http://blog.freepeople.com/2013/09/curried-zucchini-soup-recipe/>

Zucchini Chips

Zucchini Chips in the dehydrator 

Zucchini chips are an interesting texture addition on top of a soup. Tomorrow we're making a curried zucchini soup and these will be floated on top of the bowls as they are served -- just a little punch of visual appeal. Leftovers can be stored in the freezer -- if they last that long. It's hard to stop eating at just one.





Zucchini Chips 

2 lbs (1 kg) small zucchinis, washed and sliced thinly (1/8" thick or so)
2 Tablespoons olive oil
1 Tablespoon mild curry powder
1 teaspoon salt

Directions: 

Mix olive oil, curry powder and salt in a large mixing bowl. Add zucchini slices and toss until coated with oil mixture. Place in a single layer on dehyrdrator pans and dry overnight.

No Dehydrator?? Not a problem. You can accomplish the same thing by blotting the zucchini slices with paper towel to dry as much surface water as you can. Preheat the oven to 250 degrees. Place the zucchini in a single layer on a large rimmed cookie sheet. Bake for approximately 2 hours or until the zucchini is reduced by about two-thirds of it's original size. It will still be moist and you will need to store the chips in the freezer in a freezer bag. They should last about 6 months without any problem. They are great for soups and stews.