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Tuscan Tomato, Bread And Herb Soup

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I went out to the gardens the other morning to see them-after they’d been put to bed a few weeks ago. This is always a  bittersweet moment for me each year. They were nicely raked and  everything all carefully harvested (which is to me the sad part).  That is, almost everything harvested, because I did spy something that suddenly gladdened my heart. …….a vibrant green patch of kale in the farthest corner. This means that one of the healthiest of green vegetables will be available to us all winter long. No need to rush and gather it  before the frost because the frost simply sweetens it and makes it more  flavorful.
I grew up on kale when it was not so widely recognized and used as it is today. Just during this past year kale has rapidly increased in popularity as awareness of its nutritional value has been discovered. One of the richest sources of vitamin C, it is a perfect  winter food.
I love it simply sautéed in fresh garlic and olive oil and  simmered till soft and tender the old Mediterranean way, but it also  makes a marvelous hearty Tuscan soup for a cold weather meal when served with good crusty bread.
Hearty Tuscan Kale Soup
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Tuscan Tomato, Bread And Herb Soup
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COOK TIME
36mins.
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Ingredients

Instructions

  1. Warm oil in a pot over medium heat.
  2. Saute sausage until browned, about 10 minutes; set aside.
  3. Add onion and celery; saute until beginning to brown, about 10 minutes.
  4. Add garlic and red pepper.
  5. Saute 1 minute.
  6. Pour in broth, raise heat to high and bring just to a boil, scraping up brown bits.
  7. Return sausage to pot; stir in tomatoes and beans. Bring back to a boil.
  8. Reduce heat to low, then simmer for 15 minutes.
  9. Season soup with salt and pepper.
  10. Stir in kale, cook until wilted, about 1 minute.
  11. Stir in parsley and top with Parmesan, if desired.

Autumn Shepard’s Pie

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Whenever we have Shepherd’s pie for dinner I know for certain that there will not be any leftovers for lunch the next day. Simple as it is, people love its old fashioned goodness, and even those who never take seconds can’t seem to resist having just a little bit more.

Just yesterday, I learned that sweet potatoes may be one of the greatest sources of beta carotene and Vitamin A – thus very good for you. So why not put a little autumn spin on our Shepherd’s pie and top it with tangy orange-zested sweet potato instead of white? I gave it a try and to my delight it did exactly what I what I hoped for……a thick golden crust that was gorgeous to look at and mouthwatering to eat.

Served alongside a mixed green cranberry vinaigrette salad this became a most satisfying homespun November supper.

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Autumn Shepard's Pie
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COOK TIME
30minutes
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Ingredients

Instructions

  1. Put meat, onions, salt, thyme, pepper and if available bone and pan drippings, in a pot or pressure cooker and cover with water.
  2. Cook or boil them until the meat and onions are both soft. Boil the liquid down until flavorful.
  3. Add the wine and thicken with flour.
  4. Preheat oven to 350° Fahrenheit.
  5. Place meat mixture in a pie dish (the peas may be added) and top with mashed sweet potatoes.
  6. Bake until golden brown and bubbling through, about 30 minutes.

Chicken Pot Pie

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This week I am in an unfamiliar kitchen that is “equipment-challenged.” Anyone that has worked with me will tell you I am a “from-scratch” cook and have been known to look down on packaged mixes and ready made products. However in my older years I am mellowing in my opinions… So when I wanted to make chicken-pot-pie for a crowd this week and knew I lacked a pastry cutter and rolling pin, I realized that this was one of those moments to put aside pride! So off to the store for some pre-made pie crust. I did however make my own broth. Why waste boiling a whole chicken? Chicken-pot-pie is almost the first thing I think of when the leaves start to turn in earnest.

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Chicken Pot Pie
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COOK TIME
30-35minutes
PREP TIME
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Ingredients

Instructions

  1. Put all of these ingredients in a pot, cover with water and bring to a boil.
  2. Reduce heat to a simmer and cook for about 45 minutes or until chicken is cooked.
  3. Remove chicken and set aside. Keep simmering broth.
  4. When chicken is cool enough to handle, remove meat from the bones and return the bones to the broth.
  5. Continue cooking until you have about 4 to 6 cups of broth, after straining through a colander. Season to taste with salt and pepper.
  6. Melt butter in a stock pot
  7. Add onion, carrots, celery, parsnips and mushrooms and cook, stirring for about 5 minutes.
  8. Add thyme and cook another minute.
  9. Add flour and cook again another couple of minutes, stirring constantly.
  10. Add 4 cups of the stock and bring to a boil to thicken.
  11. Turn heat down and simmer a few minutes until vegetables begin to get tender.
  12. Chop chicken into chunks and add that and parsley to the pot.
  13. Season to taste with salt and pepper.
  14. Pile into a 9″ glass pie plate. Sprinkle peas on top.
  15. Place crust over all, crimp edge decoratively. Brush egg wash over crust. Bake in a 350 degree oven for about 30 to 35 minutes or until golden and bubbly.

Golden Pear Chutney

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I am a cold weather girl. Yesterday was one of those crisp fall days, and I was actually cold! It’s a promise of things to come — apples being picked and pumpkins rolling in — so I do look forward to it. I love autumn! This year we have a bumper crop of pears. Last year was plum year — we had hundreds of pounds of the purple beauties. I don’t think we have as many pears, but it is a respectable harvest, enough that one starts wondering how many pears a person can eat? I love pears off of the tree, and I love to make upside cakes, poached pears, and pear muffins…. I also love chutney, so I decided to make up a few jars of a fiery pear one. Perfect for pork, or ham, turkey or chicken. Great in a ham and cheese sandwich on the griddle, or in the oven. But be warned — this one has a kick!

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Golden Pear Chutney
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COOK TIME
1hour
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Ingredients

Instructions

  1. Cook the pears in enough water to cover until they are medium soft.
  2. Drain, saving the water, then make a syrup of the water in which the pears were cooked and the brown sugar by boiling in a large nonreactive pot until thick, about 20 to 30 minutes.
  3. While the syrup is boiling, add the remaining ingredients to the pears, then mix everything together and cook for about 30 minutes or until the raisins are softened, the onions are transparent, and the chutney has a good thick consistency.
  4. Transfer to sterilized jars and seal, process in a boiling water bath for 10 minutes, or store in refrigerator.
  5. (Quatre – Epices: equal amounts of white pepper, nutmeg, ground cloves and ground ginger. Cinnamon can also be added, but for this recipe I left it out.

Red Potato Salad with Balsamic Vinegar and Basil

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I do love potato salad. My earlier version started with a vinaigrette marinade on the potatoes, and finished with mayonnaise — a little lighter than the norm. This past Labor Day weekend, I wanted to do something even simpler and lighter. I remembered a salad using red potatoes, balsamic vinegar, olive oil and basil. So simple (you don’t even have to peel the potatoes), but so tasty. Add that to our nice crop of red potatoes straight from the garden, and you have the beginnings of a great picnic! From the clean platter that came back, I could tell everyone liked it!

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Red Potato Salad with Balsamic Vinegar and Basil
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6servings
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servings
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Ingredients

Instructions

  1. Cook sliced red potatoes until tender, but not falling apart.
  2. Allow to cool slightly.
  3. Combine vinegar and olive oil, and add to potatoes.
  4. Chiffonade the basil, and add that and the red onion to the potato mixture.
  5. Season to taste with salt.
  6. Can be served at room temperature, or chilled and enjoyed later.

Savory Herbed Chorizo Chicken

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Sometimes color can be almost as important as flavor in producing a successful recipe.  That is one of the reasons I find so much joy in using fresh garden vegetables, whether they are cooked into the dish or simply used as a garnish or an accompaniment.  Fresh herbs can also enhance an otherwise plain or ordinary entrée.

Right now our gardens are rich with a profusion of healthy herbs — so lush and fragrant that when I am in the midst of them I understand why Paddington, the cat, would often lie right down and roll around in a bed of them. I love to keep a collection of freshly picked herbs in front of me on the kitchen counter where I can bury my face in them from time to time and remember to include them in whatever I may be cooking.

Today I am making savory herbed chorizo chicken breasts using both garden vegetables and herbs to notify both the eye and the palette.

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Savory Herbed Chorizo Chicken
4 (6 ounce) skinless, boneless chicken breast halves ½ teaspoon salt, divided ¼ teaspoon freshly ground black pepper Cooking spray ¼ cup Mexican pork chorizo, casings removed ¼ cup sliced onion 2 tablespoons diced carrot ¼ cup diced yellow bell pepper ¼ cup diced red bell pepper ¼ cup white wine 1 tablespoon chopped fresh cilantro
SERVINGS
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COOK TIME
18mins.
PREP TIME
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Ingredients

Instructions

  1. Heat a grill pan over medium-high heat.
  2. Sprinkle chicken with ¼ teaspoon salt and pepper.
  3. Coat pan with cooking spray.
  4. Add chicken to pan; cook 6 minutes on each side or until done.
  5. While chicken cooks, heat a large skillet over medium – high heat.
  6. Add chorizo; cook 1 minute, stirring to crumble.
  7. Add remaining ¼ teaspoon salt, onion, and carrot; cook 2 minutes, stirring occasionally.
  8. Add bell peppers; cook 1 minute or until crisp-tender.
  9. Add wine, cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits.
  10. Spoon chorizo mixture over chicken; top with cilantro or any choice of fresh herbs ( rosemary, thyme, oregano, sage)