Creamy Artichoke Sausage Soup

Made this up as I went along...and it came out great!

3 links polish sausage (though I'm other kinds, like italian, might work well too)
3 c chicken both
2 c water
1 c heavy cream
1 15 oz can artichoke hearts
3 large tomatoes, seeded and chopped
one large onion, chopped
2 small sprigs thyme
2 cloves garlic, minced
olive oil
2 pcs bacon, cooked and crumbled
1 large yellow squash, seeded quartered and chopped (other things, like potato or zucchini would work too)


1- in large pot, heat olive oil and add the garlic. Once it's fragrant add the onion and squash and cook until soft.

2- In a separate pan, cut up sausage links in medalions or squeeze out of casings into pan and cook (so it's in chunks)

3- In a blender, puree the heavy cream, artichoke, 1 of the seeded tomato, thyme and abt 1 cup of the cooked onion/squash.

4- Add pureed mixture to pot, along with the broth and water.

5- Once hot, add the rest of the tomato, cooked sausage and bacon and heat through.

Serve with bread. Yummy! Serves abt 6.

Masman Curry for 12

I recently made this recipe from a conglomerate of others, and it turned out really well! I apologize for the large volume recipe, that's just the amount I made.


-Heat oil on skillet

-Brown cubed chicken with garlic (4 cloves minced) about 4 c chopped chicken

-1/2 can of coconut milk and cook on medium high until thickened and fragrant, stirring constantly

-whisk together ½ cup masman curry paste (the maesri brand bc it has tamarind in it) , another can of coconut milk, 2 ½ inches of ginger minced, brown sugar (1/8 cup at least) & 32oz chicken broth

-add whisked mixture with cooked coconut milk and add chopped 1 large russet and 1 large sweet potato, bring to boil and simmer

-add ¼ cup fish sauce, 8 lime leaves, & 1 cup chopped cashews and let boil and simmer

-saute 1 onion and 1 pepper in separate pan

-combine all chicken, veges and sauce. Add approx 3-4 sprigs chopped basil leaves. Simmer until everything is cooked.

cashew vegetable korma

from here

Notes: Tamarind concentrate is available in Indian markets or at Whole Foods kinda stores. If you don’t have it/can’t find it/don’t care, then just use lime for some tartness. I’d try juice from 2 and go from there.

For the cream:

2 cups raw cashew pieces (plus water for soaking)

2 cups vegetable broth

Veggies to boil:

2.5 pounds yukon gold potatoes (1 1/2 inch chunks)

2 lbs cauliflower in large florettes (don’t cut em too small or they will fall apart)

2 lbs carrots, sliced on a bias 1/2 inch thick

Puree:

2 medium sized yellow onions

2 inch nub of ginger

8 cloves garlic

Everything else:

3 tablespoons peanut oil

1 tablespoon coriander, crushed

2 teaspoons red pepper flakes

1 tablespoon curry powder

2 teaspoons garam masala

Fresh black pepper

2 teaspoons salt

1 tablespoon tamarind concentrate (see note)

2 tablespoons tomato paste

4 cups vegetable broth

1 can coconut milk

2 cups frozen peas

1 large caramelized red onion

Chopped cilantro for garnish (optional)

First, soak the cashews. This will get them really soft and make them easier to blend really smooth. Place them in a bowl and submerge in water. Set aside for at least an hour. In the meantime prep everything.

Boil the veggies. Place them in a big ass pot (8 quart is ideal), and cover them in cold water. Cover the pot and bring to a boil. Once boiling, lower heat to a simmer (so you don’t overcook the veggies), for about 15 minutes. Potatoes should be fork tender. Drain and set aside.

Next, puree the onion, ginger and garlic. It shouldn’t be completely smooth, some texture is good. No need to wash the processor bowl just yet, you’re going to puree the cashews in a bit.

Preheat another big pot over medium heat. Cook the puree in the peanut oil with a sprinkle of salt for about 15 to 20 minutes, until it’s nice and browned.

This is a good time to puree the cashews. Drain them and place them in the food processor along with 2 cups vegetable broth. Puree until smooth. This can take up to 5 minutes to get it as smooth as possible.

Back to the puree. Once it’s browned, add the coriander seed and the red pepper flakes and saute for about 3 minutes. Add curry powder, garam masala, several dashes fresh black pepper and salt and saute for another minute.

Add tamarind, tomato paste and vegetable broth and bring to a simmer. Now add the coconut milk and the cashew cream. Let cook uncovered for about 15 minutes, it should thicken a little and be really creamy.

In the meantime, saute the red onion in a little peanut oil in a separate pan with a pinch of salt for about 15 minutes, it should be browned and slightly caramelized. This adds a really nice sweetness and some added texture to the finished dish.

You’re pretty much done. You can shut the heat off then mix in the peas. Now fold in the boiled veggies, put the lid on the pot and let it heat through. Taste for salt and seasoning and serve garnished with cilantro if you like.

spiced red lentil dahl

from here

• 2 tablespoons peanut oil
• 1 large onion, chopped
• 1 cup dried red lentils, washed and picked over
• 2 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 tablespoon mustard seeds
• 2 cloves
• 1 teaspoon cracked black pepper
• Salt
• 2 tablespoons cold butter (optional)
• Chopped fresh cilantro leaves for garnish.

1. Put oil in a skillet over medium high heat; when it is hot, add onion and cook until soft, about 10 minutes; set aside.
2. Meanwhile, combine all remaining ingredients except the salt, butter and cilantro in a saucepan. Add water to cover by about 1 inch, and bring to a boil. Adjust heat so mixture bubbles gently, and cook, stirring occasionally and adding water if necessary, until lentils are tender, 15 to 20 minutes. Sprinkle with salt and more pepper and keep cooking to desired tenderness. Lentils should be saucy but not soupy.
3. Remove cloves from pan and add reserved sautéed onion. Stir in butter if you are using it. Taste and adjust seasoning, then garnish with cilantro and serve.

fish tacos

from here

INGREDIENTS:

• 1/4 cup vegetable oil
• 1 jalapeño chile, seeded and finely chopped
• 1 small red onion, one-quarter finely chopped, the remainder thinly sliced
• 1 clove garlic, grated or finely chopped
• One 15-ounce can black beans, rinsed
• 1 teaspoon ground cumin
• Salt and pepper
• 3 tablespoons honey
• 2 tablespoons hot pepper sauce
• Juice of 2 limes, plus 2 teaspoons grated peel
• 1/2 head red cabbage, shredded
• 1/3 cup finely chopped cilantro (a generous handful)
• Four 6-ounce mahi mahi fillets
• 8 corn taco shells
• 1 cup crème fraîche or sour cream

DIRECTIONS:

1. In a medium skillet, heat 1 tablespoon oil over medium heat. Add the jalapeño, chopped red onion and garlic and cook for 4 minutes. In a small bowl, mash the black beans with the cumin and season with salt and pepper; cover.
2. In a large bowl, combine 2 tablespoons oil with the honey, hot sauce and lime juice; season with salt and pepper. Add the sliced onion, cabbage and cilantro; toss.
3. Preheat a grill or grill pan to medium. Coat the fish with the remaining 1 tablespoon oil and the lime peel. Cover and grill the fish, turning once, for 8 minutes.
4. Warm the taco shells and tortillas on the grill. Spread a few spoonfuls of mashed beans (stir 1 to 2 tablespoons hot water into the beans if too thick) on the outside of the tacos, and wrap a tortilla around each one, pressing to adhere.
5. Flake half a piece of fish into each taco shell and top with some cabbage slaw. Serve 2 tacos per person, with the crème fraîche and extra slaw on the side.

oatmeal chocolate chip cookies

INGREDIENTS:

• 2 cups whole wheat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 cups brown sugar
• 1 cup butter
• 2 cups rolled oats
• 2 eggs
• 2 TBSP molasses
• 1 TBSP milk
• 12 oz chocolate chips

Bake at 350 degrees for 12 to 13 minutes.

turkey chili

from here

INGREDIENTS:

• 1 TBSP olive oil
• 1 medium onion, diced
• 2 stalks celery, diced
• 3 medium poblano peppers, seeded and diced
• 1 clove garlic
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1 lb ground turkey
• 2 cans white kidney (cannelini) beans
• 4 cups chicken or turkey broth
• 3/4 tsp oregano
• 1 15.5 oz can hominy

serve with yogurt, lime, and cilantro