Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Weekly Cooking (and related issues) Thread

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


TOPICS: Chit/Chat; Food; Hobbies
KEYWORDS: recipes; weeklycooking
Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100101-117 next last
To: Liz

Thanks that sounds great. My daughter fixed something similar once, but lost the recipe. It was really good, so I’ll be keeping this for a winter day. I do most of my baking in the winter.


61 posted on 05/29/2015 2:37:36 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
[ Post Reply | Private Reply | To 48 | View Replies]

To: greeneyes

A delicious no-cal salad dressing: just add a packet of sweetener to 1/2 c balsamic vinegar-—can blender w/ a ripe tomato for more flavor.


62 posted on 05/29/2015 2:53:17 PM PDT by Liz (Another Clinton administration? Are you nuts?)
[ Post Reply | Private Reply | To 45 | View Replies]

To: jjsheridan5

We are not big fans of guacamole. I’ve tried several recipes using avocado, but haven’t really found one we like that much. Glad to hear that a person can handle them quickly.

I had trouble with the ones we bought - I don’t think we get very good quality from the local Walmart either. I do keep some avocado oil in the refrigerator to use now and then.

The recipe sounds interesting- thanks for posting it.


63 posted on 05/29/2015 2:56:10 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
[ Post Reply | Private Reply | To 53 | View Replies]

To: greeneyes
It's hard to get nutritious food into my grand-daughter.....

Kids love "Trail Mix"......they don't know its nutritious.

Just bowl up raisins, dried apricots, chopped dates rolled in dry oatmeal, lots of bran flakes (or other sugarless cereal), honey-roasted peanuts, popcorn, pretzel sticks, chocolate chips......the idea is to add whatever you, or she, likes.

Nice TV munch. Can take it with them out to play in lidded boxes.

64 posted on 05/29/2015 3:08:27 PM PDT by Liz (Another Clinton administration? Are you nuts?)
[ Post Reply | Private Reply | To 44 | View Replies]

To: Hardens Hollow

Thanks for posting this; I’ve never had success with crouton-making, but I’ve never tried anything but regular sandwich bread. I’ll try your recipe!

-JT


65 posted on 05/29/2015 3:30:17 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 56 | View Replies]

To: Liz

I will eat puff pastry plain! Once my husband saw a TV chef make it, and wanted to try himself. It’s a lot of time and work, and we didn’t do it again; but it turned out pretty good, and I had pastry for months of these:

http://www.foodnetwork.com/recipes/ina-garten/cheese-straws-recipe.html

-JT


66 posted on 05/29/2015 3:35:13 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 48 | View Replies]

To: Jamestown1630
I love those Southern classics.

BTW, Trisha Yearwood's Cheese Straw recipe gets rave
reviews. Does not use puff pasty....recipe on food.com


67 posted on 05/29/2015 3:53:03 PM PDT by Liz (Another Clinton administration? Are you nuts?)
[ Post Reply | Private Reply | To 66 | View Replies]

To: Jamestown1630
If you bring whipping cream to just under boiling... and you walk away for even a minute. It WILL overboil and make a mess on the stove.

Every

Single

Time.

Trust me.

On the up side.. I've got ice cream working in the freezer. ;)

/johnny

68 posted on 05/29/2015 3:53:14 PM PDT by JRandomFreeper (gone Galt)
[ Post Reply | Private Reply | To 66 | View Replies]

To: JRandomFreeper

Ran across this today...meat loaf recipe thought you might enjoy
http://www.whatscookinchicago.com/2015/05/bacon-blue-cheese-meatloaf-with.html


69 posted on 05/29/2015 5:14:15 PM PDT by V K Lee
[ Post Reply | Private Reply | To 68 | View Replies]

To: V K Lee
Food porn.

Not that there is anything wrong with that...

/johnny

70 posted on 05/29/2015 5:18:35 PM PDT by JRandomFreeper (gone Galt)
[ Post Reply | Private Reply | To 69 | View Replies]

To: JRandomFreeper

Hey, you’re back!

Doin’ ok?


71 posted on 05/29/2015 5:20:24 PM PDT by Hardens Hollow (Couldn't find Galt's Gulch, so created our own Harden's Hollow to quit paying the fascist beast.)
[ Post Reply | Private Reply | To 68 | View Replies]

To: Hardens Hollow
What about my back? ;)

/johnny

72 posted on 05/29/2015 5:27:33 PM PDT by JRandomFreeper (gone Galt)
[ Post Reply | Private Reply | To 71 | View Replies]

To: JRandomFreeper

Um....why were you almost-boiling whipping cream?


73 posted on 05/29/2015 5:36:01 PM PDT by Jamestown1630 ("A Republic, if you can keep it.")
[ Post Reply | Private Reply | To 68 | View Replies]

To: JRandomFreeper

We have your back ;)

Missed you and glad to see you here!


74 posted on 05/29/2015 5:51:27 PM PDT by Hardens Hollow (Couldn't find Galt's Gulch, so created our own Harden's Hollow to quit paying the fascist beast.)
[ Post Reply | Private Reply | To 72 | View Replies]

To: ken5050

Wow, now that sounds like a fun job. I wish I was near you - I’d volunteer to help and learn a lot!


75 posted on 05/29/2015 5:52:28 PM PDT by Hardens Hollow (Couldn't find Galt's Gulch, so created our own Harden's Hollow to quit paying the fascist beast.)
[ Post Reply | Private Reply | To 60 | View Replies]

To: Jamestown1630
Making custard for my version of ice cream. 210 calories per 3 ounce serving. Mmmmm.

/johnny

76 posted on 05/29/2015 6:49:27 PM PDT by JRandomFreeper (gone Galt)
[ Post Reply | Private Reply | To 73 | View Replies]

To: Jamestown1630

I use puff pastry and make turnovers sometimes on the weekends. I just thaw one sheet, and when I say just that I mean as soon as you can unfold it I use it so it is still cold. Cut one sheet into 4 squares and dab on a tablespoon of your favorite apple or any fruit preserves. Pear is good and I also like blackberry preserves and goat cheese. Fold over into a triangle and bake at 350 for 5 minutes or so. Don’t pinch them closed too tight. Ice with a simple powdered sugar/milk icing.


77 posted on 05/29/2015 8:38:00 PM PDT by MomwithHope (Please support efforts in your state for an Article 5 convention.)
[ Post Reply | Private Reply | To 66 | View Replies]

To: JRandomFreeper

Hey, FRiend....thought I’d pop in on this thread and say...SO good to see you...and that custard ice cream sounds wonderful ;-)


78 posted on 05/29/2015 8:44:15 PM PDT by Jane Long ("And when thou saidst, Seek ye my face; my heart said unto thee, Thy face, LORD, will I seek")
[ Post Reply | Private Reply | To 76 | View Replies]

To: Jane Long
It takes forever to finally freeze all the way to the center.

Or I'd be having more.

I guess I'm stuck with candy bars until tomorrow sometime. ;)

12 egg yolks per 1/2 gallon recipe.

/johnny

79 posted on 05/29/2015 8:48:15 PM PDT by JRandomFreeper (gone Galt)
[ Post Reply | Private Reply | To 78 | View Replies]

To: JRandomFreeper

Gee....candy bars and homemade custard ice cream....

...THAT is something I could dive right in to :)

Nothing better than homemade ice cream. I think I’d crumble up some of the candy bars into my bowl of ice cream.


80 posted on 05/29/2015 9:05:01 PM PDT by Jane Long ("And when thou saidst, Seek ye my face; my heart said unto thee, Thy face, LORD, will I seek")
[ Post Reply | Private Reply | To 79 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-20 ... 41-6061-8081-100101-117 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson