• Spicy Sausage and White Bean Soup

    Almost carb-free, super filling, and exceptionally tasty? Yep – this dinner of a spicy sausage and white bean soup with a tomato base is an immediate favorite for fall.

    I was browsing what the butcher had at Agata & Valentina yesterday in Greenwich Village and the Hot and Spicy Italian Sausages really stood out.  It was also a dumpy, rainy day in NY – so the idea for soup struck me.  I never liked tomato based soup much as a kid, but as I’ve gotten older, I crave those flavors (along with pickles and mussels – I used to hate both).  My dad loves a good minestrone soup, so I figured I’d do an alternative to that, inspired by him.  My mom taught me how handy a can of crushed tomatoes can be in the kitchen, especially when you add other great Italian flavors.

    A lot of people use pasta in a soup like this, but we’re trying to eat low-carb at my house so I substitute noodles for white beans.  I don’t miss the pasta at all.  Also, hot and spicy sausage really does mean spicy, so if you don’t like anything hot go for a sweet sausage instead.  Let’s get to the recipe below!

    1. A 28 oz can of crushed tomatoes (you can use any kind of tomatoes in a can honestly – I like the crushed ones because it makes the broth red and flavorful instead of clear with pieces of tomato in it. Don’t use tomato paste though).

    2. 32 oz. of chicken broth (I like Swanson)

    3. One large garlic clove, minced

    4. 3 spicy Italian Sausages (they can be small or large – the ones I got were fairly large).  You could also substitute chicken or turkey sausage here, but I went with pork for the additional fat and flavor it would add to the broth.   I bought 4 and left one in the fridge for a yummy breakfast treat.

    5. 2 cups of cooked white beans (I bought mine in a big glass jar and kept the leftovers in the fridge)

    6. Small handful of spinach per bowl of soup

    7. 1/4 c. of grated parmesan cheese, plus a pinch of parmesan and fresh chopped basil to garnish each bowl

    8. 1/8 teaspoon salt

    1. Remove the casings from the sausages (I just squeeze the sausage out of both ends), tear into manageable pieces, and pan fry over medium-high heat for a couple minutes until brown (try 5 minutes). The sausage should start to come apart in the pan, but help it along with a wooden spoon to crush it into smaller pieces.

    2. Once the sausage is cooked, set it aside into a bowl and use the same pan to cook your minced garlic.  Just lightly brown the garlic in the drippings from the pan – this should take 1 to 2 minutes.

    3. In a large soup pan (I use my yellow 5-1/2 QT Le Creuset pan) heat up the chicken stock, the can of tomatoes, the garlic, salt, and browned sausage.  Let it boil for about 10 minutes until it starts to thicken.  Taste it – if it needs more salt, add a couple more pinches.  The flavors start to come together after the boiling, so don’t worry if you taste it right away and it’s a big flat.  Salt always saves the day in this case, but add it in small amounts bc too salty = spoiled dinner.

    4. White beans should be added about 5 minutes before you want to serve the soup as they’re already cooked and just need to be heated up in the pan.  You don’t want them falling apart, so bring the soup down to a simmer when they’re added.  Side note – when making the soup and salad together, I add the white beans to the soup when the farro for the salad is done cooking to keep good timing on my side.

    5. Place a small handful of spinach in each soup bowl.  Ladle 2 spoonfuls of soup per bowl on top of the spinach, and top with parmesan and some chopped basil.  The spinach is a delicious final touch to the soup, and the leaves wilt quickly to become a part of the soup.  I like to put them in the bowl instead of in the soup pan so that leftovers are a little less messy, and the spinach is fresh every time.

    6. Enjoy this spicy and delicious dinner with friends and loved ones 🙂

    Serving Size: 6-8 bowls of soup

    Difficulty: Medium

     

  • Chorizo Goat Cheese Quiche

    Drop everything, run to your nearest market, fire up the oven and make my Chorizo Goat Cheese Quiche immediately. Immediately!!  It’s that good…and super easy.

    Yep, making a quiche is simple, and the result is always incredibly delicious.  A homemade quiche always reminds me of my mom – she loves to make a basic one with broccoli, crunchy bacon and cheddar.  Yum!

    My quiche, a chorizo and goat cheese number, walks a bit more on the wild side.  It’ll take about 60 minutes from start to finish with prep and cook time.

    1. 1 pre-made, frozen pie shell (you can make your own, but save yourself the time and effort tonight and pick up a good ol’ Marie Callender’s)

    2. 6 eggs

    3. 1/2 c. milk

    4. splash of water

    5. 1/4 c. chopped green onions

    6. 4 inches of chorizo cut off a chorizo sausage, chopped (casings removed)

    7. half a small yellow onion, chopped

    8. 5 tablespoons fresh goat cheese, crumbled

    9. salt and pepper to taste

    10. non-stick spray

    1. Pre-heat your oven to 350 degrees. Chop up the chorizo and yellow onion into small pieces. I chop up the chorizo fairly fine, because I prefer it to be cooked throughout the quiche rather than in large slices. If you’re chorizo is already ground, use 1/2 c. of chorizo.

    2. Heat up a medium sized skilled over medium-high heat and spray with a non-stick spray.  Add the chorizo and chopped onion together, stirring frequently until the chorizo gets pretty brown, the onions start to become translucent, and everything starts to pop in the pan a bit.  I prefer crunchy chorizo, so I cook mine very well.  Take them off the heat when done.

    3. Chop up your green onions into small pieces.  Crack eggs into a bowl, add the milk, a splash of water, and green onions.  Add salt and pepper to taste (I’d go with 3 generous pinches of salt, and 6ish shakes of pepper), then whisk everything together.

    4. Put the chorizo/onion mix in the bottom of your pie shell.  Pour half of your egg mixture into shell.  Take your goat cheese and sporadically place a little more than half of the cheese into the mix.  Pour the second half of the egg mix on top of that.  Finish with the rest of the goat cheese and pop that beauty into the oven for 45 minutes at 350 degrees.

    5. If your crust starts to brown too much, create an aluminum foil ring to gently place on the crust as it finishes in the oven.

    6. You know your quiche is done when it starts to rise up a little bit, or when its clear that the eggs are no longer runny.

    7. Eat.  Tell me what you think.

    Serving Size: 1 Quiche

    Oven to 350 F

    Difficulty Level: Easy/Medium

  • TheLoDown