Speedy Sausage, Kale & Potato Soup

Brrrrrr, early this morning the view through the window was wet, gray and totally uninspiring so I made the obvious decision to stay snugly tucked under the covers and read. Hours rolled by as The Goldfinch by Donna Tartt transported me into other lives, other worlds. No book review here; I'm still processing my many mixed responses to this lengthy Pulitzer Prize winning novel. But shortly after noon a series of annoying stomach rumbles reminded me that breakfast was a lost hope and I'd better get up and start moving on lunch prep. 

Soup fit my mood and the weather; quick comfort food is always a good thing on a cool, dreary day. The open bag of Halloween candy, my favorite Snickers bars conveniently stored on an adjacent kitchen counter, didn't even tempt as an emergency snack. Nope, instead some spicy chicken Andouille sausage, Yukon gold potatoes and curly kale prompted a flurry of chopping and cooking, tasting and seasoning without benefit of a recipe. The result? A warming bowl of soup that pleased us both. How do I know? RL ate two full servings and didn't even reach for the hot sauce. 

Lemon zest and juice added an extra pop to each bowl, brightening the flavor while avoiding a too-sour bite. Soups and stews typically improve with an overnight rest, so I am eagerly anticipating another bowlful at lunch tomorrow. 

 Speedy Sausage, Kale and Potato Soup

serves 3-4

1 Tablespoon olive oil
1 large onion, medium dice
1 Tablespoon minced garlic
2 links cooked sausage, sliced (precooked chicken Andouille today)
2 large Yukon Gold potatoes, cut in 1" dice
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
4 cups low sodium chicken broth
2 cups kale, destemmed & roughly chopped
zest of 1 large lemon
salt and pepper, to taste
1 cup instant potato flakes (optional)
lemon wedges to serve alongside
shredded Parmesan cheese, optional

Heat the olive oil in a medium kettle over medium-high heat. Add the onion and cook for several minutes to soften. Add the garlic and cook for an additional minute or so until fragrant. 

Add the coins of sausage, diced potatoes and herbs; toss to coat. Add the chicken broth and cook until the potatoes are just tender. 

Add the kale and cook a few minutes longer until softened. Stir in the lemon zest. Taste and adjust seasonings.

For a thicker broth, stir in instant potato flakes, 1/4 cup at a time. (You could mash the cooked potatoes to thicken the soup, but I like a thicker broth and potato chunks.)

Ladle into bowls, sprinkle with shredded Parmesan and serve with lemon wedges.

Joe's Special - a classic scramble

What do you cook when you're busy and don't want to mess with multiple courses? It's one-skillet recipes to the rescue! This dish, the iconic scramble Joe's Special, is especially welcome during the busy week before a holiday. My version of Joe's Special is quick and easy to prepare, calls for ordinary pantry ingredients and the finished dish is satisfyingly delicious. Win!

We first encountered Joe's Special in the late 60's at  Thirteen Coins Restaurant, a hidden Seattle treasure. Hidden? the restaurant eschewed streetside signage but was well-known for 24/7 service, upholstered swiveling captain's chairs at the counter, an open exhibition kitchen and an extensive menu. Some 40+ years later Thirteen Coins still lists Joe's Special on the menu; that's the staying power of a good restaurant and a classic dish!

Joe's Special has its own history, originating in San Francisco perhaps during the 1850's following the Gold Rush... or in the 1920s... or maybe the late 30's... depending on which source you believe. (link), (link), (link) Most recipes include onion, hamburger, spinach and enough eggs to hold it all together in a scramble. My version adds mushrooms and Parmesan cheese to the mix plus some green Tabasco to pop the flavor. 

  
This classic scramble is not a pretty dish, but Oh! My! It's! Good! Good for breakfast, brunch, lunch, a light supper or occasional late night meal; it's even a proven beat-the-hangover choice. Lately Joe's Special was a welcome solution to serving a tasty meal when the schedule overflowed with too many things more important than cooking. Definitely a one-skillet recipe coming to the rescue!

Joe's Special

4 eggs (or 1-2 eggs per person)

1/4 tsp. nutmeg

1/2 tsp. dried Italian seasoning (or use dried basil and oregano)

salt and pepper

hot sauce to taste (Green Tabasco recommended)

2 Tbsp. olive oil

1 medium onion, small dice

4 cloves garlic, minced

1 pound lean ground beef

1/2 pound small mushrooms, sliced

4 cups fresh baby spinach (or 2 cups julienned kale)

1/2 cup fresh Parmesan shreds plus more for topping.

1. In a small bowl beat together the eggs, nutmeg, Italian seasoning, salt and pepper, and a generous splash or two of hot sauce. Set aside.
2. Use a large skillet and heat the olive oil over medium-high heat. Cook the onions until they just soften, then sir in the garlic and cook until the onions turn golden.
3. Add the beef and mushrooms. Stirring occasionally, cook until the meat is no longer pink and the mushrooms give up some liquid.
4. Add the spinach (or kale) and cook until the greens wilt and the liquid in the pan has evaporated.
5. Lower the heat to medium-low; add the beaten eggs and cook, stirring often, until the eggs are done (slightly dry but still tender). Remove from the heat and stir in the Parmesan.
6. Serve immediately with extra cheese to sprinkle on top.

Kale and Quinoa Pilaf, a One-Pot Treat

February offers so many opportunities to overindulge: Super Bowl parties, Lunar New Year celebrations, over-the-top Mardi Gras feasts, and Valentine's Day sweets all conspire to make poor nutrition choices inevitable. Or is it just me? It's time to increase my healthy daily protein and vegetable intake. Time to choose dishes that are fresh, affordable, tasty and not overly complicated to prepare. Kale plus quinoa just made the rotation with this delicious pilaf recipe. Kale + Quinoa = delicious, really? Absolutely, I wouldn't fool you. So here's one more recipe utilizing these ubiquitous ingredients. 

Food blogs, pinterest pages and restaurant menus feature tons of kale and quinoa dishes; some tasty, others not so much. My Recipe Index holds several kale recipes and a few that incorporate quinoa. None called for a combination of the two. Are kale and quinoa over-hyped food fads or essential super foods? Maybe both, but nutritious plus tasty makes a great combination... as long as it isn't repeated too often with the same ingredients. RL might would definitely not be thrilled with a daily dose of kale. 

Kale can lower cholesterol, diminish the risk for several cancers, provides antioxidant and and-inflammatory benefits and offers a host of vitamins and nutrients. Surprising factoids: one cup of kale and more vitamin C than a medium orange, is a good source of omega-3 and protein, and has more calcium than an equivalent quantity of milk. Google "kale" for additional data, it's interesting reading.


Consumed for centuries by the Incas, quinoa has only become popular in our culture in this century. 

The Food and Agricultural Organization of the United Nations (FAO) has officially declared that the year 2013 be recognized as "The International Year of the Quinoa".

Quinoa is very high in protein and, unlike most grains, it is a complete protein containing all of the essential amino acids we need for good health. Like kale, it provides antioxidant and anti-inflammatory benefits and a host of nutrients. Google "quinoa" for more information on this amazing gluten-free grain. Back to the recipe. 

Kale and Quinoa Pilaf is a quick and easy, one-pot wonder that takes less than 30 minutes to prep and cook. Its a terrific solution when you are pressed for time. Bonus! it doubles easily and holds well in the refrigerator. Enjoy the pilaf warm as an entree or side dish, or chill it to serve later as a room temperature salad. Add slivers of cooked chicken for the meat-lovers and it is a filling meal. 

Even the leftovers are versatile components to other dishes.This morning I added a cup of leftover pilaf (minus the grapes) to a frittata. Or use the pilaf to stuff peppers, chiles or tomatoes and roast in the oven. Or...  Don't ignore kale and quinoa; this is a protein-packed duo.

One-Pot Kale and Quinoa Pilaf

adapted from a recipe on Food52

Serves 2-4

2	cups lightly salted water
1	cup quinoa, rinsed and drained
1	bunch curly kale, washed and chopped into bite-size pieces
1	large lemon, zested and juiced (about 4-oz juice)
2	fat scallions, green and white parts, minced
1	tablespoon walnut oil or extra virgin olive oil
3	tablespoons toasted pine nuts (I used pepitas) fresh parsley, minced
1/4	cup crumbled feta cheese red grapes, halved (optional)
	salt and freshly ground pepper Bring the water to a boil in a covered pot. Add the quinoa and cover. Lower the heat and let simmer for 10 minutes. Top with the kale, cover and, without stirring, simmer another 5 minutes. Then turn off the heat and allow to steam for 5 more minutes. While the quinoa cooks, make the sauce. In a large serving bowl combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, pine nuts, parsley, grapes (if using) and cheese. Check the pot 5 minutes after you add the kale; the water should be absorbed, the quinoa barely tender. If the quinoa still retains a hard white center, steam a while longer, adding more water as needed. When the quinoa and kale are done, fluff the pilaf and add to the serving bowl holding the sauce,. Toss to combine and season with salt and pepper. Taste and adjust seasoning, adding the remaining lemon juice if needed.  Below are some other quinoa or kale recipes on this blog:

Strawberry, Spinach and Quinoa Salad with Roasted Pecans

Quinoa Mediterranean Salad

Savory Quinoa Patties

Pasta with Kale, Mushrooms and Walnuts

Kale Salad with Pine Nuts, Raisins and Parmesan

Chicken Florentine with Kale and Mushrooms

Smoky Kale and Beans

Braised Kale and Ham Bits with Grits

Kale and Artichoke Grilled Cheese Sandwich

Kale Gratin

Colcannon with Kale

Kale and Egg Skillet

Turkey and Kale Bread Pudding

Marsala Sauced Mushrooms Baked with Kale and Pasta

Lately a new medication has messed with my tummy, tastebuds and appetite, and kitchen activity has been hit and miss. Looking for inspiration motivation I clicked through scads of pinterest photos, randomly searching for something tempting, something yummy that would feature the mushrooms and kale in my fridge. A photo from SmittenKitchen's "Mushroom Marsala Pasta Bake" caught my eye; visually appealing comfort food that might not challenge my tummy. So many of Deb's recipes are delicious and this one looked like a winner.  

I adjusted the ingredients, adding kale and substituting other items, but did follow the original recipe's steps. 

* Cook the pasta and soak the dried 'shrooms.

* Brown the mushrooms and onions.

* Prepare the sauce.

* Combine 'shrooms, sauce and pasta and bake until browned.

30 minutes to prep, 30 minutes to bake, and this pasta dish was on the table and ready to enjoy. It did not disappoint! This is not your old-school baked casserole, overly ooey-goey and full of processed ingredients. Oh no, this awesome dish eschews (omigosh, who really uses that word?) canned anything, celebrates the deep, earthy flavor of mushrooms, incorporates fresh kale for vitamins and color, and delivers an scrumptious, slightly booze-flavored cheesy sauce. Scrumptious? Yes, it was that good, Official taste tester RL repeatedly attacked sampled the pan of sauce with a Tablespoon and suggested we forego the pasta and skip the oven bake. Its true, by itself the sauced mushroom mixture is temptingly delicious, but I held out for the pasta and oven bake. Pastaless, I would pile a spoonful onto a toasted baguette slice for a hearty appetizer. It would be great finger food on a small bread slice or scrumptious, plated knife-and-fork fare on a large slice. 

    

Mushroom Marsala Pasta with Kale

adapted from Deb's recipe at SmittenKitchen

Servings: 4 large or 6 regular ones

1/2 pound cut tube pasta; ziti, penne, or some twisty shape like cavatappi

1 tablespoon olive oil

1 pound fresh mushrooms, sliced

1 small yellow onion, halved and sliced thin

handful dried mushrooms: soaked, drained, sliced (water reserved)

Salt and freshly ground black pepper to taste

1/4 cup marsala wine (I substituted vermouth in one batch)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

1/2 cup reserved mushroom soaking water

1 cup chicken stock (or substitute beef, vegetable or mushroom)

1/2 cup (50 grams) finely grated parmesan cheese, divided 

4 ounces mozzarella cut into small cubes (I 've also used Emmentaler)

3 tablespoons chopped fresh flat-leaf parsley, divided

2 cups kale, rinsed & sliced into thin ribbons

Directions:

Cook the pasta: 

Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, stopping before fully cooked since it will cook further in the oven. Drain and set aside. (It may stick together but will loosen up when added to the sauce.)

Heat oven: To 400 degrees F.

Make the sauce:

Add oil to the now-empty pasta pot and heat to shimmering over high heat. Add fresh mushrooms; cook and toss until they begun to color but before they release any liquid.

Reduce heat to medium-high; add onions, reconstituted dried mushrooms, salt and pepper and saute together until the mushroom liquid is evaporated. Add Marsala and cook mixture, stirring frequently, until liquid has nearly evaporated.

Stir in the butter, mixing until melted. Using a strainer, sprinkle flour over the mushrooms; stir until completely absorbed. Add mushroom soaking water and stock, a few ounces at a time, stirring constantly with a wooden spoon. Each addition should be fully incorporated before adding the next. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Assemble and bake dish:

(Use the cooking pan if it’s an oven-safe dish. Otherwise...

Transfer this mixture to a 2-quart baking dish.)

Add cooked pasta to the sauced mushroom mix and stir until combined. Add the kale, half the parmesan, all of the mozzarella and two tablespoons of the parsley; stir until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, or until edges of pasta are golden brown. Sprinkle with reserved parsley and serve hot. Reheat as needed.

For a crowd double the recipe and use a 9×13-inch or lasagna pan.

My recipe for Pasta with Mushrooms, Kale and Walnuts offers a stovetop dish with similar ingredients but quite different results. Give them both a try. 

Braised Kale and Ham Bits with Grits

There is no such thing as too much leftover holiday ham, not when this dish is so delicious and so easy to prepare. You won't think of it as leftovers, I promise. It was Monday, the traditional day to cook up a pot of Red Beans and Rice, and I was tempted in that direction. But that big bag of kale in the fridge made the decision for me; forget the RB&R and work with the pork and kale instead. Savory, salty, tangy, richly flavored and vibrantly gorgeous to look at - what's not to like about Braised Kale and Ham over Grits?! It's even healthy with a ton of nutrients: vitamin B6, dietary fiber, calcium, potassium, vitamin E, vitamin B2, iron, magnesium, vitamin B1, omega-3 fatty acids, phosphorus, protein, folate and niacin. See, healthy... healthy enough to balance the not-quite-so-healthy Cheese Grits that shared the plate.  

This dish might be reason enough to bake more ham than you need, just to have some leftover meat. Or you could buy some smoked pork or turkey parts, boil to remove some of the saltiness, and use the smoked meat instead. Substitute bacon or sausage? Of course you can, and it will still be delicious. 

One bunch of kale yields a mountain of raw greens when chopped, but cooks down into a fraction of that volume. Initially the ingredients look sufficient to feed a crowd, but will reduce to enough for 4 ample portions (unless you have are feeding some really big appetites). Serve the kale and ham over a mound of grits and it will feed 6 or more.   

Ingredients:

two-count swirl of olive oil to coat pan
1 onion, chopped
2 fat cloves garlic, peeled & sliced
2 cups cooked ham bits (or smoked pork bits, smoked turkey bits, chorizo, bacon etc.)
big pinch of salt (optional) & freshly ground pepper 
1/3 cup red wine vinegar
1/4 cup tamed jalapeño rings (Mezzetta's)
1 large bunch curly kale, cleaned & chopped
splash of chicken broth (as needed, optional)

Cooked Cheese Grits and some hot sauce to accompany 

Directions:

1. Use a large heavy-bottomed skillet or dutch oven; lightly coat the bottom of the pan with olive oil and heat over medium-high heat. Saute the chopped onion for 2 - 3 minutes to soften; add the garlic and cook for another minute or two until fragrant. 
2. Add the cooked ham pieces, salt & pepper, vinegar and kale; stir to mix. Cover, lower the heat and cook until until the kale is tender, roughly 15 - 20 minutes, stirring occasionally. Add a splash or two of low-sodium chicken broth if the pan grows too dry.
3. Uncover and cook until the liquid evaporates, stirring frequently. Serve over cooked grits with your favorite hot sauce available on the side.

  

Savory Sausage and Vegetable Gravy with Cheese Grits

Somehow we skipped a meal yesterday, a rare occurrence around here. Our very late breakfast meant sliding lunch into late-afternoon, and then we weren't hungry enough to eat dinner before turning in for the evening. Much later the tummy-rumble chorus started up loud and strong, signaling that it had been a l-o-n-g time between meals. Finally I couldn't ignore those increasingly annoying, noisy stomach gurgles and the impending threat of hunger pangs, either real or imagined. Fine! back downstairs to the kitchen to build a snack plate to share. We nibbled on stacked pear and cheese slices layered with a touch of jam, light fare but it quieted my growling stomach for the evening. Today I woke up hungry! eager for something savory, substantial and maybe even healthy. 

A sensible version of Cheese Grits qualified as substantial; sensible? well, they were cooked in water with no added milk or cream. I did add modest amounts of butter and cheese, forgoing my usual heavy hand with both of these ingredients, and doubled up the hot sauce for flavor instead. Sort-of-healthy?

Sweet mini peppers, some white onion, cremini mushrooms, lacinato kale and assorted seasonings joined bits of smoky sausage in a loose beef stock sauce. That took care of savory and healthy, with added bonus points for the gravy coming together quickly while the grits bubbled away on another burner. 

One heaping scoop of tempting, cheesy grits covered with a generous serving of the sausage and vegetable gravy, topped with a sprinkle of smoked salt and freshly ground pepper, made a deliciously filling breakfast bowl. OMG it was good! Both elements were tasty enough alone on a spoon, but a blended spoonful was terrific. The combination of smooth and crunchy textures, smoky and spicy flavors, plus pops of neon bright colors made this dish a two-thumbs-up winner.  I'll cheerfully make this again for breakfast... or lunch... or supper, ashore and afloat. C'mon by and join me for some grits and savory sausage and vegetable gravy - and don't pass up the hot sauce.

Savory Sausage and Vegetable Gravy

2 counts olive oil
1 link smoked sausage (I used Kielbasa today)
4 mini sweet peppers
1/2 cup sweet onion
4 large cremini mushrooms
1 cup lacinato kale, rinsed & deribbed
3 fat cloves garlic, smashed or chopped
freshly ground black pepper, to taste
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
pinch of ground ancho or chipotle chili pepper
pinch of smoky paprika (pimenton)
1 heaping Tablespoon AP flour
1 cup low sodium beef broth (more as required)
Optional ingredients:
  smoked salt
  hot sauce, to taste (I like Cajun Sunshine or Chipotle Tabasco)
  Creamy Cheese Grits, cooked with dairy or water

1. Slice the sausage lengthwise into quarters, then chop crosswise into 1/2-inch pieces. Dice the peppers, onion and mushrooms into pieces roughly the same size as the sausage. Chop the kale into bite-sized shreds.
2. Add a two-count of olive oil to a heavy-bottomed skillet and warm over medium-high heat until shimmering. Add the sausage bits and cook to heat through and brown slightly, releasing any oils. Add the vegetables and garlic; saute until softened but not crispy. 
3. Stir in the oregano, thyme, ground black pepper and smoky paprika; heat until fragrant, 1 to 2 minutes. Sprinkle the flour over the pan; toss and stir to incorporate. Slowly add the broth and whisk or stir to blend thoroughly. Continue heating and stirring until gravy thickens and is smooth. Cook longer to thicken the gravy; add more broth if it seems too thick. Taste, adjust seasonings, add hot sauce to desired level of heat.
4. Serve over Creamy Cheese Grits, sprinkle with smoked salt and pass the hot sauce. Enjoy!  

Smoky Kale and Beans

It's been windy and rainy all week, it might snow on Saturday, there are still a gazillion football games that will need a half time snack... and those are reasons enough to cook up a mess of greens. As if I needed an excuse to combine smoked turkey parts, fresh kale and white beans with garlic, jalapeño slices and a splash of red wine vinegar. Those six flavorful ingredients plus a hit of hot sauce came together into an irresistible bowl of comfort food for lunch today. A small portion would be perfect as a side dish, but we went with a large bowl apiece for a filling, one-dish meal. Tomorrow I'll add some chicken broth to the leftovers for a tasty souplike version of the recipe. 

This dish was inspired by a recent Food Network Thanksgiving special, something I had turned on as background noise to keep me company. It stayed in the background until a preparation for Southern collard greens grabbed my attention. Forget the featured turkey, cornbread dressing and sweet potato something, I craved those smoky greens! Using the Michael Symon recipe as a base, I made a few changes. We prefer kale to collard greens, and I always have some on hand, so that accounted for the first change. A jar of Mezzetta's Tamed Jalapeño Rings substituted for a fresh chili pepper. The dish needed more substance, so a can of cannellini beans joined the party. Green Tabasco sauce added a final pop. Oh, baby, those were some good greens! 

I have half a dozen other kale posts, all recipes we enjoy, but this is the first kale dish that RL has requested as a repeat. That's a good sign, those must have been some good greens!

Smoky Kale and Beans

adapted from a Michael Symon recipe 
Yield: 4 large servings

Ingredients:

2 bunches kale, stems and center-ribs removed (I used 1 bunch each of curly kale and dinosaur kale)

Olive oil, to coat pan

1 pound smoked turkey parts (wings, thighs, or tails)

1 cup diced red onions

4 cloves garlic, thinly sliced or minced

Kosher salt

1 jalapeno, sliced into rings 
1/4 cup red wine vinegar

1 teaspoon granulated sugar

1 can Cannellini (white) beans, drained & rinsed

Hot sauce, such as Green Tabasco or your favorite

Directions:

1. Roughly chop the kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside.
2. Add a film of olive oil to a large heavy-bottomed Dutch oven; use medium heat and sear the turkey pieces on all sides until crisped, about 5 minutes. 
3. Add the onions, garlic and a large pinch of salt; heat until the vegetables are softened and you can smell the garlic, about 3 minutes. 
4. Add the rinsed kale, jalapeño rings, vinegar, sugar and 1 to 2 teaspoons salt. Cover and cook until the greens are wilted, 20 to 30 minutes. 
5. Add the drained and rinsed beans, stir to combine and cook briefly to heat. (Add some chicken broth if you like your greens soupy.) Remove from the heat and check the seasoning, adding additional salt and vinegar to taste.
6. Remove the turkey pieces and pull the meat off the bones, discarding any large chunks of fat. Shred some of the turkey meat and toss with the cooked greens. Add hot sauce to taste and serve.

Notes: 

* Next time double the amount of greens, or use larger bunches of kale, equal to roughly 2 pounds.
* Garbanzo (ceci) beans would be a good alternative to cannellini beans, providing more crunch to the dish.