1 tablespoon extra-virgin olive oil
1 pound chicken sausage (especially sundried tomato), removed from casings and diced
1 large yellow onion, half minced and half sliced
2 garlic cloves, minced
2 15-ounce cans white beans (cannellini, Great Northern, or Navy), drained
1 1/2 cups white wine (or use 1 1/2 cups of the quart of chicken or vegetable stock)
1 quart chicken or vegetable stock
1 large (2 pound) savoy or regular cabbage, quartered, then sliced 1/4-inch thick
1/2 cup finely chopped sundried tomatoes
1 teaspoon salt, or more to taste
2 bay leaves
1 cup chopped parsley
1/2 cup to 1 cup freshly grated Parmesan cheese
Heat the olive oil on medium heat in a large, thick-bottomed pot. Add the sausage and cook, stirring frequently. When sausage has cooked on all sides, remove it with a slotted spoon and set aside.
Add the minced onion (reserving the sliced onion for later) and saute for 3-4 minutes, stirring often. Add the minced garlic and cook for another 1-2 minutes.
Add one can of the beans (reserving the second can for later) and the white wine, and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. Using an immersion blender, puree the beans and onions.
Add chicken or vegetable stock, sliced cabbage, sundried tomatoes, reserved sliced onion, remaining can of beans, salt, bay leaves, and browned sausage. Bring to a boil, then reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until cabbage is tender, about another 10 minutes.
To serve, sprinkle with chopped parsley and grated Parmesan cheese.
Serves 8.
From SimplyRecipes.com, with changes
Saturday, November 23, 2019
Tuesday, November 12, 2019
Cheddar, Broccoli, and Potato Soup
5 1/2 tablespoons butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)
In a large pot over medium heat, melt 1 1/2 tablespoons butter. Add carrots and onion, and saute for 3-4 minutes. Add garlic and saute 30 seconds longer.
Stir in broth, potatoes, and thyme, and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes. Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.
Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.
Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream. Remove from heat, then pour into the vegetable soup and stir. Remove from heat and stir in cheddar and parmesan cheeses until melted. Serve warm.
Serves 6.
From CookingClassy.com, with minor change
1 1/3 cups chopped carrots (about 3)
1 cup chopped yellow onion (about 1 small)
2 cloves garlic, minced
3 cups low-sodium chicken broth or vegetable broth
3 1/2 cups peeled and cubed russet potatoes, cut 1/2- to 3/4-inch thick (about 2 large)
3 cups chopped broccoli florets (from about 2 heads)
1/4 teaspoon dried thyme
Salt and freshly ground black pepper
6 tablespoons all-purpose flour
3 cups milk (preferably 1% or 2%)
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese (about 8 ounces)
1/3 cup finely shredded parmesan cheese (about 1 ounce)
In a large pot over medium heat, melt 1 1/2 tablespoons butter. Add carrots and onion, and saute for 3-4 minutes. Add garlic and saute 30 seconds longer.
Stir in broth, potatoes, and thyme, and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce the heat to medium, cover with lid, and cook for 15 minutes. Stir in broccoli and cook for 5 minutes longer, or until vegetables are tender.
Meanwhile, melt remaining 4 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly, for 1 minute. While whisking vigorously, slowly pour in the milk, whisking well until no lumps remain.
Cook, stirring constantly, until mixture begins to gently boil and thicken, then stir in heavy cream. Remove from heat, then pour into the vegetable soup and stir. Remove from heat and stir in cheddar and parmesan cheeses until melted. Serve warm.
Serves 6.
From CookingClassy.com, with minor change
Sunday, November 10, 2019
Butternut Squash, Pomegranate, Goat Cheese, and Spinach Salad
5 cups cubed butternut squash, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
10 ounces baby spinach
1 cup chopped pistachios or pumpkin seeds
1 cup pomegranate seeds
4 ounces goat cheese, crumbled
For dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons minced shallots
2 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
Roast the butternut squash:
Heat oven to 400 degrees. Place the squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to coat evenly in oil. Spread into an even layer on the baking sheet. Bake for 15 minutes, then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. (Allow to cool for several minutes before adding to the salad.)
Make the dressing:
Combine all the dressing ingredients in a blender or food processor, seasoning with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper to start). Process until well-emulsified.
Assemble the salad:
In a large bowl, toss together the spinach, squash, half of the pistachios, and half of the pomegranate seeds. Drizzle with the desired amount of dressing and gently toss. Sprinkle with the remaining pistachios, pomegranate seeds, and the goat cheese, and serve immediately.
Serves 8.
From CookingClassy.com, with minor change
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper
10 ounces baby spinach
1 cup chopped pistachios or pumpkin seeds
1 cup pomegranate seeds
4 ounces goat cheese, crumbled
For dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
3 tablespoons minced shallots
2 1/2 tablespoons honey
1 tablespoon Dijon mustard
1 teaspoon fresh thyme leaves
Salt and freshly ground black pepper
Roast the butternut squash:
Heat oven to 400 degrees. Place the squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to coat evenly in oil. Spread into an even layer on the baking sheet. Bake for 15 minutes, then remove from oven and toss. Return to oven and bake until tender, about 10 minutes longer. (Allow to cool for several minutes before adding to the salad.)
Make the dressing:
Combine all the dressing ingredients in a blender or food processor, seasoning with salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon pepper to start). Process until well-emulsified.
Assemble the salad:
In a large bowl, toss together the spinach, squash, half of the pistachios, and half of the pomegranate seeds. Drizzle with the desired amount of dressing and gently toss. Sprinkle with the remaining pistachios, pomegranate seeds, and the goat cheese, and serve immediately.
Serves 8.
From CookingClassy.com, with minor change
Raspberry Mousse Cake Filling
1 packet unflavored gelatin
2 0.6 ounce-packages fresh raspberries
3/4 cup sugar
1 1/4 cups heavy cream, whipped
Sprinkle the gelatin over 1/4 cup of water and let bloom for about 5 minutes.
Puree the raspberries in a blender or food processor. Push the puree through a mesh sieve into a small saucepan to remove the seeds. Add sugar to the raspberry puree and mix.
Cook raspberry puree over medium heat until it begins to bubble - simmer for about 1 minute. Stir in bloomed gelatin. Once the gelatin has completely dissolved and been mixed into the puree mixture, remove from heat. Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form. Let it cool to room temperature. (If you put it in the refrigerator to speed up the cooling process, be careful not to let it get to the point that it gels up.)
Fold the cooled puree into the whipped cream, then cover and refrigerate until it is chilled.
Makes enough mousse to fill a three-layer 8-inch or 9-inch cake.
From FamilyTableTreasures.com, with minor change
2 0.6 ounce-packages fresh raspberries
3/4 cup sugar
1 1/4 cups heavy cream, whipped
Sprinkle the gelatin over 1/4 cup of water and let bloom for about 5 minutes.
Puree the raspberries in a blender or food processor. Push the puree through a mesh sieve into a small saucepan to remove the seeds. Add sugar to the raspberry puree and mix.
Cook raspberry puree over medium heat until it begins to bubble - simmer for about 1 minute. Stir in bloomed gelatin. Once the gelatin has completely dissolved and been mixed into the puree mixture, remove from heat. Place a piece of plastic wrap on the surface of the puree so that a skin doesn't form. Let it cool to room temperature. (If you put it in the refrigerator to speed up the cooling process, be careful not to let it get to the point that it gels up.)
Fold the cooled puree into the whipped cream, then cover and refrigerate until it is chilled.
Makes enough mousse to fill a three-layer 8-inch or 9-inch cake.
From FamilyTableTreasures.com, with minor change
Vanilla Cake
1 cup vegetable oil
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream
Heat oven to 325 F. Grease and flour three 8-inch cake pans.
In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy. Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl. Add the vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Scrape the sides of the bowl and mix on low for about 1 minute.
Add the sour cream and mix just enough to incorporate, about 30 seconds.
Pour the batter evenly into cake pans. Gently tap the bottom of the cake pan on the counter to release any air bubbles. Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and place on a cooling rack. Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.
From FamilyTableTreasures.com, with minor change
1 3/4 cups sugar
4 large eggs, at room temperature
1 tablespoon vanilla extract
2 3/4 cups cake flour
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups sour cream
Heat oven to 325 F. Grease and flour three 8-inch cake pans.
In the bowl of a stand mixer, using the paddle attachment, cream together oil and sugar for 3 minutes, until fluffy. Add eggs one at a time, mixing well between each addition and scraping the sides of the bowl. Add the vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture. Scrape the sides of the bowl and mix on low for about 1 minute.
Add the sour cream and mix just enough to incorporate, about 30 seconds.
Pour the batter evenly into cake pans. Gently tap the bottom of the cake pan on the counter to release any air bubbles. Place the pans in the oven on the center rack and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and place on a cooling rack. Cool for 10 minutes, then remove the cakes from pans and finish cooling cakes completely on the cooling rack.
From FamilyTableTreasures.com, with minor change
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