Sausage and Lentil Casserole

Lentils are really good for you. And I don't know how many people actually make them. I wasn't one of them, until a few years ago. My aunt brought a lentil casserole to a baby shower and it was sooo deliciously amazing I had to try one of my own. It is very quick to assemble, and tastes sooo good!


Sausage and Lentil Casserole by Erin Taylor
serves 4-5 people

Preheat oven to 375 deg.

In casserole dish or deep 8 X 9 pan, add the following ingredients and mix together:

1/2 package (16oz. size) lentils, rinsed
1 can chopped tomatoes with juice
2 C. chicken stock (or equivalent)
1 lb. ground breakfast sausage,  uncooked, broken into small pieces
pinch of salt and pepper

Lay 4 to 5 strips of bacon (uncooked) across the top of the casserole (will be very liquidy at this point. Don't worry, lentils will absorb the liquid.) and place in preheated oven. Bake for 1 hour, uncovered.*  Remove from oven and let sit for 10 minutes or so before serving.

*may add cheese at the end and just pop back in the  oven to melt. I prefer it without the cheese, but my husband and son love it with the cheese.

** Get creative! Add chopped spinach, diced red peppers, summer sausage, mixed veggies, cut carrots---- the list is endless!

 

Shrimp and Pumpkin Creole Soup

I love pumkin soup- you know, the kind with warm spices of cinnamon and nutmeg? Well, my husband does NOT like that kind. So today I made pumkin soup but added creole spice and shrimp. Hello, new favorite! And perfect for a chilly winter day!

Shrimp and Pumpkin Creole Soup by Erin Taylor

2 C. pumkin puree (I used fresh, but canned would work great.)
1 Quart chicken stock (or 1 Qt. water and 1 Tbsp. chicken bouillon)
2 C. water (for thicker soup, add less water, for thinner, add more.)
1/4 C. chopped red bell pepper
1/4 C. chopped celery
1 Tbsp chopped onion
1 C. chopped uncooked shrimp, peeled and deveined, tails off
1 Tbsp Creole Spice
1/2 C. powdered milk
1 tsp. cayenne pepper
*(optional) 1 Tbsp bacon bits  (adds a bit of smokey flavor)
Salt to taste

In medium pot combine all ingredients. (If soup is too thick, thin with water to desired consistancy.)  Heat on medium stirring often for about 10 minutes. Using stick blender, or regular blender, puree all contents of pot until nice and smooth in texture. Return to heat and simmer on low for 15 minutes to let all flavors combine.

Great with cornbread!

Creamy Italian Sausage Soup (or Zuppa Toscana)

photo from kitchengirljo.blogspot.com

It's winter. Soup is where it's at, people. Warm, creamy, heart-smiling soup.  Try this one for a bit of a zesty change. It's easy, it's delicious- what more could you want? (Oh, another bowl? Well, go right ahead!)

Creamy Italian Sausage Soup (or Zuppa Toscana) by Erin Taylor

(This is loosely based on Olive Garden's famous soup. I say "loosely" because I don't know their recipe, and have only tasted a few bites of this soup, but I got the idea from them.)

2 Quarts water or chicken stock.
*2 Tbsp. chicken bouillon paste (concentrated stock)* if NOT using chicken stock above.
1 1/2 C. diced potatoes (peeled, or I used unpeeled red potatoes for a nice color contrast)
1/2 lb. crumbled italian sausage. (If using large links in casing, use about 3, and remove outer casing.)
1 C. powdered milk
1/4 C. parmesan cheese ( fresh grated, or from the plastic shaker bottle)
1-2 tsp. red pepper flakes (depending on how spicy hot you like it)
1 tsp. minced garlic cloves
1/2 C. chopped spinach or kale (optional)
1/4 C. Corn starch mixed with 1/4 c. water (for thickening)
salt and fresh ground pepper to taste

In medium pot, brown crumbled sausage. Do not remove from pot when browned. Add water (or stock) and diced potatoes. Add about a tsp. salt and let simmer until potatoes are soft. (about 15 minutes.) Next, stir in the powdered milk and whisk until lumps are disolved. Then add parmesan cheese, red pepper flakes, garlic, spinach, and corn starch and water mix. Stir over med. heat until it becomes thicker. If too thick, add some water to thin. Add salt and pepper to desired taste. Let simmer for 10 - 15 minutes on LOW heat to let flavors develop.

Enjoy with fresh sliced sour dough bread!

Creamy Chicken Gnocchi Soup

Yes. Everybody loves Olive Garden's version of this fabulously creamy and delicious soup. I decided to try a version of it myself. I am not claiming to know their recipe, nor did I even attempt to dissect it. (In fact, I've never actually ordered it myself- I always just sneak some from my hubby's bowl.) But last weekend when it was cold and snowy, and our bodies yearned for warmth and comfort, this recipe was born in my kitchen, and will forever be a favorite.

Creamy Chicken Gnocchi Soup   by Erin Taylor

1 recipe homemade Gnocci (below, or 2 C. purchased gnocchi, prepared according to directions.)

In large pot over medium heat, add:
2 Quarts water
2 Tbsp. concentrated chicken stock, bouillon, or other chicken stock substitute
1/4 C. grated carrots
2 C. chopped spinach
1 C. powdered milk (important for an extra creamy flavor, but regular milk would do.)
2 Tbsp. butter

Let cook until warmed through. Then add:
1 1/2 C. shredded chicken breast
1/4 C. parmesan cheese (the finely grated kind in the plastic bottle works great for this recipe.)
2 tsp. minced garlic cloves, or garlic powder
salt and pepper to taste
2 C. cooked Gnocci

While soup is simmering, mix together:
1 C. water
1/4 C. flour or corn starch

Add to soup and stir until soup begins to thicken. (It will not be the thickness of a chowder, but thicker than it was. )  Cook on med to low heat until spinach is wilted and a little darker in color.

About 6 servings


Homemade Gnocchi

Combine in bowl:
1 C. instant potato flakes
1 C. boiling water

mix until well combined. Add:
2 tsp salt
2 Tbsp parmesan cheese
1 egg

Potatoes will be runnier and gooey. Now, add:
1 1/2 C. flour  (*add one cup, mix with spoon, add 1/4 C more, mix until too stiff to mix. Turn out on floured surface and knead with hands until you've incorporated the rest of the flour.)

Break dough into 2 halves. Roll one half out into a long rope about 1" thick. Slice off 1/2" slices or "pillows". Poke each pillow with your knuckle to make an indentation in each to give it that authentic gnocchi look. Repeat with second half of dough.

Heat large pot with water and let boil. Add the gnocchi in smaller batches (about 15 or so gnocchis at a time) and cook for about 2 minutes. Remove and place aside until ready to use in soup. Can be placed in plastic bag and refridgerated for use at a later time.

Delicious with pasta sauce, or in soups.

Makes about 3 1/2 C. cooked total.

Stuffed Baked Potato Soup

Take a delicious baked potato, now make it into a soup... voila! I've had baked potato soup before and loved it. This is just a little more glorified version, but very easy to make. Perfect for a rainy summer evening supper with warm Lion House rolls!

Stuffed Baked Potato Soup by Erin Taylor

4 medium russet potatoes-

       Bake potatoes, unwrapped- at 450 degrees for about 30 minutes or until center is soft.

       Remove potatoes from oven when finished and cut into 1" pieces, skin and all.

       Place large pot on stove top and add:

5 Cups Milk
1 C. frozen, mixed vegetables (broccoli, cauliflower, carrot mix is great.)
1/4 C. bacon bits
1/4 C. butter (1/2 stick)

Add potato chunks and heat on medium until vegetables are soft and potatoes are beginning to fall apart.

Next, using a stick blender, blend soup into a creamy smooth consistancy.

Add:
2-4 C. water, depending on how thick you want your soup
2 tsp. salt
1 tsp. fresh ground pepper
1/2 C. sour cream
1 C. cheddar cheese
1 - 2 tsp. garlic powder
1 Tbsp chicken gravy powder or 1 tsp chicken bouillon (optional)

Turn heat to low and cover; let simmer stirring occasionally until ready to serve.

Note: this soup recipe is very flexible, meaning you can have it thick and creamy if you want by adding less liquid, or thin it out with more. You can also add ham, green onions, spinach, sausage, or anything you think you'd love on your baked potato! Try it!

Creamy Vegetable Soup

Ahhhh. This soup really is unbelievable delicious, and it is so simple. Aaaannnd... it has a surprise ingredient. My sister-in-law gave it to me, and I can't stop eating it.  Perfect for a snowy spring evening (such as we have here in Utah.)  Make some and see for yourself.

Creamy Vegetable Soup

4 C. potatoes, peeled and diced


1 C. carrotts, peeled and sliced

1/2 C. chopped onion

1 C. celery, diced

4 C. water



Place the above in a heavy bottom pot and bring to boil. Cook until vegetables are tender. Without draining water, add:



1/2 C. butter

4 C. milk



Cook on medium heat until hot then add :



8 to12 oz. Cheese Wiz or Velveeta Cheese, cubed (I've used the cheapest store brand and name brand and the cheapest actually worked great. I know, processed cheese? But don't use real cheese. Cheddar will NOT make the soup smooth and creamy as the processed stuff will. Oh, I added about half again more than the recipe calls for because I like it cheesy!)



Now, thicken the soup by adding:



1/2 C. flour mixed with 1 C. cold water



Stir constantly and lower heat making sure not to burn bottom of pan.



Finally, add:



1 Tbsp. garlic powder

1 20 oz. package of frozen broccoli and cauliflower



and simmer on low until frozen veggies are cooked through.

*Tip: add any left over veggies you have around. I used left over asparagus tonight and it was super good.

Disneyland Clam Chowder

I just got back from Disneyland and it was awesome! But one of my most favorite parts was eating the BEST clam chowder I've ever had in my entire life in the New Orleans section of Frontier Land. I HAD to get the recipe, and here it is! Put it in a sourdough bread bowl and enjoy every creamy delicious spoonfull!!!


Disneyland Clam Chowder


Café Orleans
French Market Restaurant
Royal Street Veranda

Ingredients

1/4 lb. butter
1 1/2 c. chopped onion
1 c. chopped celery
3/4 c. all purpose flour
1 quart milk (I strongly suspect they used half and half, or at least whole milk- erin)
1 1/2 c. chopped clams, reserving juice
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
1 cube instant chicken broth
3/4 t. salt
1/4 t. white pepper
1/4 t. thyme
1 1/2 c. cooked and diced potatoes

Directions

In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Saute until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.
Yield: 4-6 servings.

Super Easy Black Bean Chili

                                               
by Erin Taylor

This chili is super fast, super easy, and super good! Make some on a cold night and serve with your favorite cornbread and honeybutter! (I use Marie Callendar's brand!)
Easy Mexican Salad recipe follows using same chili! It's delicious!!!


1 lb. ground beef or turkey
1 can chopped tomatoes
1 can corn (drained)
1 can black beans (red beans would work, too, but black has more flavor!)
2 C. water
2 tsp. chopped garlic (or garlic powder)
1 Tbsp. ground Cumin
1 Tbsp. Chili Powder
Salt and pepper

Brown the meat in a pot. (making this all in one pot saves dishes!)Drain any excess fat. Add contents of cans, garic, and seasonings. Let simmer for about 10 minutes. Serve with a dollop of sour cream and shredded cheese.

*hint- this chili is PERFECT as an Easy Mexican Salad! Crumble corn tortilla chips onto a plate. Top with shredded lettuce. Pour chili over the top. Add shredded cheese, sour cream,sliced olives, and salsa. Enjoy!!!

Erin's Tortilla Soup

                                                
I used to eat at this little mexican restaurant in Logan, Utah where they had the BEST tortilla soup. I know, who eats soup at a mexican restaurant, right? Well, this stuff was so good I did! When I moved I craved that soup so much so one night I made one up that comes pretty darn close! Try it- I get RAVE reviews every time I take it to a potluck, and it's about the easiest thing to make!

*This would also be perfect in the crock pot!!!

Erin's Tortilla Soup

1 can each:
chopped tomatoes (not drained)
corn ( not drained)
black beans (drained and rinsed)
small can chopped green chilies (whole is best, just chop them up)
cheddar soup

Pour into a pot and add:
2 T. ground chili powder
2 C. water
3 corn tortillas, cut in half and then into 1/2 inch strips
1 C. cooked and chunked chicken breast (I usually just boil the breast and chop it up)
salt and pepper to taste

Cook the soup on medium heat for about a half hour, stirring frequently so the bottom doesn't scorch. Remove from heat when the soup is nice and thick and the tortillas have absorbed moisture and are nice and soft, practically falling apart as you stir. (if soup is too think you can add more water to desired consistency.)

Using 3-4 more corn tortillas, brush canola oil over both sides of them then cut them in half and then into 1/2 inch strips. Sprinkle lightly with salt and bake in 425 deg. oven until golden brown.

Dish soup into bowls, then add a dollop of sour cream, sprinkle some baked tortilla strips over the top and garnish with sliced avocado and fresh chopped cilantro!