Category Archives: Uber Dinners

Winter Lentil Soup w/ Sweet Italian Sausage & Kale

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This clean warm soup is perfect on a cold winter night. Light enough as a first course dish or hearty enough as a main dish when paired with a crusty French baguette.

This recipe is {HE} + {DF} + {ML} friendly

SHOPPING LIST:

  • 8 ounces sweet Italian sausage, casings removed
  • 5 celery stalks, thinly sliced
  • 1 medium yellow onion, diced
  • 2- 15oz. Cans of Organic Lentils
  • 8 cups low-sodium/no salt chicken stock
  • 1 bunch (about 1/2 pound) kale (Tuscan), stems removed, chopped into bite-size pieces
  • Sea salt, ground pepper & Black & Red
  • 2 teaspoons red-wine vinegar

LETS GET STARTED:

This is a really simple and quick soup. Start with cutting the sausage out of its casing. In a large stock pan over med-high heat steam the sausage with a 1/4 c. water. Stir and break up sausage as it cooks. While sausage is cooking- chop celery, kale & onion. Drain lentils and set aside. When sausage is almost fully cooked, add celery, onion and 1/4 c. of water (cover to steam). Stir a few times until veggies are soft.

Once onion and celery are cooked, add chicken stock, sea salt, pepper and Black & Red to taste. Once stock begins to simmer again, add kale and cover until cooked (about 5 min.) Pull off heat and add red wine vinegar serve hot & ENJOY!

I served this soup with toasted French baguette and a pecan-crusted warm goat cheese spinach salad. It was perfect for a cold January day. It has become a new family fave!

Pecan-crusted warmed goat cheese, organic blueberries, Italian kiwi, oven roasted spinach w/ red wine and honey vinaigrette.

*Soup recipe adapted from Martha Stewart’s Sausage, Lentil and Kale Soup.

KEY:

{GF} = Gluten Free

{V} = Vegan

{Veg} = Vegetarian

{DF} = Dairy Free

{ML} = Meat Lovers

{HE} = Healthy Eating

{<3} = My Faves

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Winter BBQ Tacos

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This is a brilliant dish when your grille is covered in 2′ of snow and you really need a little summer flavor.Winter BBQ Tacos ~ BBQ Rub Tacos w/ Grape Tomato Chutney, Special Reserve Aged White Cheddar Queso & Warm Chips.

Let’s Get Started!

Start with the Grape Tomato Chutney…Mix the above ingredients together and chill while you prepare the rest of the Winter BBQ Taco ingredients.Chop romaine lettuce & grate a block of sharp cheddar. Set aside…

Add 1-2Tbs. of olive oil into a large skillet on med/high heat. Add garlic and chopped onion…saute until caramelized (brown in color). Add in your ground chuck and saute until cooked. Drain off grease and return to med. heat. Add two tablespoons of your favorite BBQ rub and salt and pepper to taste & one can of Rotel…simmer until browned and tomatoes are warmed. Set aside…

Warm taco shells in oven (you can also make your own tortillas, but I don’t have the motivation  to make them during the winter…will post recipes this summer). I like to garnish my tacos with a wedge of lime, fresh chopped cilantro & sour cream. Pair this with a fresh guacamole salad & chips (no avocados were available much to my disappointment) or queso and warm chips (I made one with a special reserve aged white cheddar, cream cheese & Rotel). Mix up your favorite margarita and enjoy with friends!