Posted on 05/28/2015 3:40:05 PM PDT by Jamestown1630
Many years ago, we invited a bunch of people for lunch two days after Christmas, to use up the leftovers from an enormous holiday dinner party. We had just found a great soup recipe that we thought would be a perfect addition to the leftover casserole. We added a crisp salad with a light dressing, and it was a great meal.
The casserole comes from an old edition of 'The Joy of Cooking', and uses leftover turkey. This was also a 'food memory' from a visit with a friend who invited me to lunch after a Thanksgiving.
The soup is a somewhat spicy Navy Bean-Spinach-Hot Sausage recipe; but you can tone it down by using mild sausage, and not using as many of the red pepper flakes as we do. (We like stuff hot ;-)
The day of our brunch was an extremely cold day, and some people had just come from the local, annual Christmas Count. They said that this soup was just the thing for their nearly-frozen extremities!
Sausage, Spinach and Bean Soup
8 oz. Hot Italian Sausage, casing removed (or your favorite sausage - I usually use one of the little 'chubs' of hot sausage)
1 tsp. Olive Oil
5 cloves Garlic, minced (Yes, 5; you may want to tone this down, too)
1/2 tsp. dried Red Pepper flakes
2 10-oz packages of fresh Spinach, torn (Baby Spinach is good here)
2 15-oz cans of Great Northern Beans, undrained
1/4 cup unsalted Butter
1/2 c. shredded Parmesan Cheese
2 plum Tomatoes, diced (can use canned)
2 T. chopped Parsley
1/4 tsp Salt
1/4 tsp Pepper
3 cups Chicken Broth
Brown sausage in hot oil in a Dutch oven over medium high heat for 10 minutes, breaking it up and stirring until it crumbles and is no longer pink.
Add garlic and crushed red pepper, and saute 2 minutes.
Add spinach and saute 2 minutes, or until wilted.
Stir in the beans and cook 1 minute. Add broth, and bring to a boil. Add butter, cheese, tomato and 1 T. parsley.
Cook until thoroughly heated. Stir in salt and pepper.
Sprinkle each serving evenly with 1 T. parsley.
And, the casserole:
Turkey or Chicken Casserole with Vegetables
(this is almost the same recipe as the one in 'The Joy of Cooking'; I add chopped walnuts or pecans sprinkled on top before baking, as per the original:
http://www.bigoven.com/recipe/turkey-or-chicken-casserole-with-vegetables/22145
-JT
I expect to have at least 3 different types of bread. Including brioche. Haven't made that in a while.
/johnny
I have a stand mixer, but 2 sets of tools from about 30 years apart.
The same tools work on each type.
Many of the tools for the tilt-type also fit the stand type.
Best company I've ever worked with.
/johnny
We are the grateful ones Johnny, grateful to you. Prayers, recipes, gardening tips, who needs politics? FR has it all. I envy you on the bread making, I have never been good at it. I love a good rye!
Thanks,Johnny. I will buy both.
Glad to have you back :-)
-JT
I have several great bread pudding recipes. Just have to hunt them down again.
Have a few that use bacon - both sweet and savory bread puddings. Some is mixed in and others have the bacon on top, glazed with a mix of usually brown sugar, butter and sometimes nuts.
And one that uses glazed donuts as part of the bread.
One thing I always add to my bread puddings, even if not in the recipe, is a little fresh grated nutmeg.
Damn now I really have to locate those recipes again so I can make them after I recover enough to use the oven.
My memory is hit and miss now but I seem to recall most of my recipes used in some combination heavy cream, half and half, evaporated milk and /or sweetened condensed milk. And some used extra egg yolks. So they were really rich.
Just three days in to the restricted carbs, and the 4 month plateau seems to have been broken. Lost 2.5 lbs. so far. I’ll hang in at around 60 to 70g of carbs for a while.
Won’t get lower than that as long as I’m losing. Tips such as your will help me a lot. I don’t even like broccoli really, but the Schwan man had some baby steamer bags, so they have a more tender texture, and both the new sauces helped ever so much to make a tasty dish.
When you’re plateauing— and feel like chucking it all...
....remember “fat moves fat”.....
So temporarily adding a bit of fat to your diet usually helps.
The ones that come to mind are the paddle and the dough hook. Maybe the whisk.
But within a family of mixers (stand or tilt) it doesn't matter how old the equipment is.
I love the company.
Which reminds me... I need to make some bread. ;)
/johnny
Thanks.
I'm making a Pullman Loaf to go with the rustic loaves in the bread pudding.
Pictured is the mise-en-place (Stuff I'll need) for a pullman loaf. Including a pullman pan. Can't make it without that.
Lots of stuff, and lots of work, but I'll have a wide selection of bread to go in the pudding.
/johnny
now I have to google pullman loaf, have no clue what it is, and there is a pan named for it even!
Fascinating! Some fun food history. Looks like a great sandwich bread.
/johnny
So I’m guessing you want perfectly cut squares for your bread pudding with no waste??
The rustic bread I made has lots of air-holes to trap cheese or butter or whatever.
The pullman has a uniform crumb, like store-bought loaves.
/johnny
You have to post a picture of your bread pudding, I’m sure many will want to see it. And I just used leftover hot dog and hamburger buns. :0
Rectangle of firm white bread, is hollowed-out, de-crusted,
buttered, baked, then glazed w/ honey syrup. Served with
ice cream, whipped cream, fresh fruit, strawberry sauce,
chocolate syrup, etc....artfully plated.
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