Christmas Soup

Sarah found this recipe on Facebook the other day and thought we should make it sometime. Since we usually do "casual" on Christmas day and have our nice meal on Christmas Eve, this was suggested especially since I was thinking of making mac & cheese but we just had that. This is an Alton Brown recipe and got mixed reviews here. Sarah and I really liked it, Bob and Whitney both said it was good (but it sure sounded like a qualified good to me). I would make it again. I served it with a loaf of sesame bread. *note that the beans need to be soaked 4 hours or overnight*

Christmas Soup
serves 6-8

1 lb kielbasa, sliced 1/4 inch thick, on the bias
vegetable oil, as needed
8 cloves garlic, minced
1 lb dried red kidney beans, soaked for at least 4 hours or overnight
2 quarts chicken broth
1 lb red potatoes, cut into 1/2 inch cubes
6 oz fresh kale, washed, rinsed, and torn into 1 inch pieces
1/4 c red wine vinegar
1/2 tsp black pepper

Brown the kielbasa in a 7 quart Dutch oven over medium-low heat until most of the fat has been rendered, about 15 minutes.Remove the kielbasa from the pot and set aside. if you do not have at least 2 teaspoons of fat add enough vegetable oil to make 2 teaspoons. Cook the garlic in the fat for 1 to 2 minutes, stirring constantly to prevent the garlic from burning. Add the beans and chicken broth and cook covered for 45 minutes. After 45 minutes stir in the potatoes, cover and cook for 15 minutes, stirring occasionally. Toss the kale into the pot, cover and cook for an additional 10 minutes or just until it is tender but not mushy. Sprinkle with the vinegar and pepper; stir to combine. Return the kielbasa to the pot and cook just until heated through. Taste and adjust seasoning. Serve hot.

Creamy Chicken and Mushroom Soup

Another find on pinterest that was a hit here. I had my doubts that Bob would like it since he doesn't generally like creamy soups but he really liked it, Sarah really liked it. I think I'll be making this one again. Actually maybe next week.

Creamy Chicken and Mushroom Soup
serves 6

1 Tbsp olive oil
8 oz boneless, skinless chicken thighs cut into 1-inch chunks
salt & pepper
2 Tbsp butter
3 cloves garlic, minced
8 oz cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 tsp thyme
1/4 c flour
4 c chicken stock
1 bay leaf
1/2 c half and half

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Melt butter in the stockpot over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Note: you can also use already cooked chicken. Cut or shred your chicken into bite size pieces, skip the first step and add the chicken where noted.

Recipe from Damn Delicious.

Stuffed Peppers

This is my cousins recipe and it's so good! I haven't made stuffed peppers in quite a while. They were calling my name tonight though so I went looking for the recipe. I could have sworn I posted it but apparently not; at least I knew where to find it. I'll warn you, either get 8 peppers to serve 8 or use half the stuffing mixture and save half for another time. Enjoy!

Stuffed Peppers
serves 4 (or 8)

4 green peppers, halved
1 cup rice, cooked
1 lb Italian sausage
1 lb hamburger
2 Tbsp Worcestershire sauce
1 medium onion, diced
14 oz can diced tomatoes
8 oz can tomato sauce
1 tsp basil
1 tsp oregano
2 cloves garlic, minced
salt & pepper to taste
3/4 c Parmesan cheese
mozzarella cheese

Preheat oven to 375*. Boil the peppers for 4 minutes, drain and put in a 9x13 dish.

Meanwhile in a large skillet brown teh Italian sausage and hamburger with the Worcestershire sauce. Add in the diced onion and saute until the onion turns translucent. Mix in tomatoes, tomato sauce, and season with basil, oregano, garlic, salt and pepper. Simmer over medium heat for 8 minutes. Stir in rice and Parmesan cheese.

Add mixture to each of the peppers and top with mozzarella cheese. Bake for 25 minutes. Remove from oven, let sit for 5 minutes, then serve.

Ever so slightly modified from Fab Fatale.