Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, May 16, 2011
Rice Pilaf with Chorizo Casserole
Rice Pilaf with Chorizo Casserole
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley
Directions
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
--
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 generous pinch saffron threads, about 20
* 2 cups chicken stock-in-a-box
* 1 cup water
* 1 1/4-1 1/2 pounds Spanish style chorizo, 1 package (recommended: Gaspar's or Trois Petit Cochons)
* Extra-virgin olive oil, for drizzling
* 1 large Spanish onion, chopped
* Salt and freshly ground black pepper
* 1/4 cup drained chopped pimientos or diced piquillo peppers
* 1 cup frozen peas
* 1/3 cup dry sherry or 1/2 cup dry white wine
* 3 tablespoons butter
* 1/2 cup broken thin spaghetti (1 to 1 1/2-inch pieces)
* 1 cup long-grain white rice
* 1/2 cup chopped flat-leaf parsley
Directions
Put the saffron in small pot with 1 1/2 cups stock and about 1 cup water. Bring to boil over medium heat, then reduce the heat to low and let steep for a few minutes while you prepare the chorizo and onions.
Heat a skillet with a tight fitting lid over medium-high heat. Remove the casings from the chorizo and slice about 1 to 1 1/2 inches thick, on an angle. Add a drizzle of extra-virgin olive oil to the hot skillet and add the chorizo. Brown evenly on both sides, 4 to 5 minutes total. Remove the chorizo to a plate and add another drizzle of oil to the skillet along with the onions. Season with salt and pepper, to taste, and cook until softened, about 5 minutes. Add the pimientos and peas and stir to heat through. Deglaze the pan with sherry or wine and stir 1 to 2 minutes. Remove them from the pan to the plate with the chorizo.
Return the pan to medium heat and melt 2 tablespoons of the butter. Add the pasta and stir until deeply golden brown, about 3 to 4 minutes. Stir in the rice and stock and bring to a boil. Reduce the heat to low, cover the pan and cook for 18 minutes. Fluff the rice with a fork.
Grease a casserole with the remaining 1 tablespoon of softened butter. Fill the casserole with cooked rice and top with an arrangement of the chorizo and onion mixture. Cool and chill as a make-ahead meal. Reheat by dousing the casserole with 1/2 cup chicken stock then putting it in preheated 375 degree F oven, loosely covered, for 20 minutes. Uncover and bake for about until heated through and barely crispy at edges, about 10 minutes. Top with parsley and serve.
Sausage and Broccoli Rabe Stoup
Sausage and Broccoli Rabe Stoup
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
Serves 4
Submitted by
Rachael Ray
Week in a Day
on 01/26/11
This full-bodied soup with sausage, broccoli rabe, pasta and cheese is surprisingly easy to make and reheat for
later in the week.
INGREDIENTS
Salt
1 1/4 -1 1/2 pounds broccoli rabe (a large bundle)
1 tablespoon extra virgin olive oil (EVOO)
1 1/4-1 1/2 pounds bulk Italian sweet or hot sausage
1 onion, chopped
3-4 cloves garlic, finely chopped or very thinly sliced
1 red chili pepper, very thinly sliced
2 tablespoons fresh thyme leaves, chopped
1 tablespoon lemon zest
A few grates of nutmeg
6 cups chicken stock
2 cups water
About 3/4 cup orecchietti pasta
Grated Pecorino Romano or Parmigiano Reggiano cheese, for topping
Crusty bread, such as ciabatta
PREPARATION
In a medium size pot, bring a few inches of water to a boil over medium heat, then salt the water. Trim the
broccoli rabe and cut it into 1 1/2-2-inch lengths. Simmer in boiling water to reduce the bitterness, about 4-5
minutes, then cold shock in ice water and drain very well.
Heat a Dutch oven or large soup pot over medium-high heat with the EVOO, a turn of the pan. Add the
sausage and brown and crumble, 7-8 minutes. Add the onion, garlic and chili pepper and cook for a few
minutes more. Add the thyme and lemon zest, then add the broccoli rabe and season with a little nutmeg. Stir
in the stock and the water and bring to a boil. Simmer for a few minutes to combine the flavors. Turn off the
heat, cool and store for a make-ahead meal.
Reheat the stoup over low heat and bring to a low boil. Add the pasta and cook to al dente, about 10 minutes.
Ladle the stoup into shallow bowls and garnish with cheese. Serve with crusty bread for mopping.
Portobello-Porcini Cacciatore
Portobello-Porcini Cacciatore
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* A handful dried porcinis or a small pouch dried mushroom mix
* 1/4 cup extra-virgin olive oil
* 6 portobello mushroom caps, gills scraped, sliced
* 2 tablespoons chopped fresh thyme leaves
* 1 red chile pepper, thinly sliced
* 4 large peeled and very thinly sliced garlic cloves
* 2 Cubanelle peppers, seeded and very thinly sliced
* 1 medium red or yellow onion, quartered and thinly sliced
* Salt and freshly ground black pepper
* 1 cup dry white wine
* 1 (28-ounce) can San Marzano tomatoes
* A few leaves basil, torn
* 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
* 2 tablespoons butter
* Grated Pecorino Romano, for topping and passing at table
Directions
Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
--
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* A handful dried porcinis or a small pouch dried mushroom mix
* 1/4 cup extra-virgin olive oil
* 6 portobello mushroom caps, gills scraped, sliced
* 2 tablespoons chopped fresh thyme leaves
* 1 red chile pepper, thinly sliced
* 4 large peeled and very thinly sliced garlic cloves
* 2 Cubanelle peppers, seeded and very thinly sliced
* 1 medium red or yellow onion, quartered and thinly sliced
* Salt and freshly ground black pepper
* 1 cup dry white wine
* 1 (28-ounce) can San Marzano tomatoes
* A few leaves basil, torn
* 1 pound penne or rigatoni or whole-wheat penne or rigatoni with lines
* 2 tablespoons butter
* Grated Pecorino Romano, for topping and passing at table
Directions
Put the dried mushrooms in a pot and cover with a couple of cups of water, bring to a boil over medium heat, then reduce heat and simmer until the mushrooms soften.
Meanwhile, in a Dutch oven heat the extra-virgin olive oil, 4 turns of the pan, over medium high heat. Add the sliced mushrooms and cook, stirring occasionally, until dark and tender, 12 to 15 minutes. Add the thyme, chile, garlic, peppers and onions and season with salt and pepper, to taste. Cook for 8 to 10 minutes, then add the wine and stir. Remove the reconstituted mushrooms from the liquid, chop and then add them to the sauce pot. Pour in all but last few spoonfuls of the mushroom liquid stock into sauce pot, the grit will settle at the bottom of the pan. Stir in the tomatoes, breaking them up with spoon then add the basil leaves and simmer the sauce 20 minutes. Cool and store for a make-ahead meal and reheat over medium flame, stirring occasionally.
Boil large pot of water to a boil over medium heat. Add the pasta and cook until al dente. Drain the pasta and return it to the hot pot. Add the bitter and stir to melt. Pour in half of the sauce and toss. Serve in shallow bowls with more mushroom cacciatore on top. Garnish with lots of grated Romano.
Roast Chicken Dinner with Roasted Garlic Gravy
Roast Chicken Dinner with Roasted Garlic Gravy
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 servings, plus 1 chicken for another use
Ingredients
* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end
* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved
Directions
Preheat the oven to 475 degrees F.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
--
Cook Time:
1 hr 30 min
Level:
Easy
Serves:
4 servings, plus 1 chicken for another use
Ingredients
* 2 (4 to 5 pound) chickens, washed and dried
* 4 tablespoons chopped fresh thyme leaves
* Salt and freshly ground black pepper
* 1 stick softened butter
* 2 heads, plus 4 cloves garlic
* 12 small potatoes, halved
* 4 small onions, peeled and quartered, attached at root end
* Extra-virgin olive oil, for liberal drizzling
* 6 sprigs rosemary, leaves finely chopped
* 1 tablespoon fennel seeds or fennel pollen
* 1 lemon, halved
* 1 (10-ounce) box frozen artichoke hearts, defrosted, well drained and halved
* 2 limes, halved
Directions
Preheat the oven to 475 degrees F.
Liberally season the chickens, inside and out with thyme, and salt and pepper, to taste. Rub each bird with 1/2 stick of softened butter.
Cut the ends off 2 bulbs of garlic to expose all of the cloves for roasting. Put the potatoes and onions in a roasting pan, and liberally drizzle with extra-virgin olive oil and salt and pepper, to taste. Dress the whole cut bulbs of garlic with extra-virgin olive oil and season with salt and pepper, to taste. Press the bulbs into the rosemary leaves so that some adheres to the garlic, then sprinkle the remainder over the potatoes and onions. Put 1 chicken into this pan. Sprinkle with fennel seed or pollen. Squeeze the juice of 1 lemon over the chicken and put the lemon in cavity of bird along with 2 large cloves of crushed garlic. Tie the legs together with string. Add the dressed garlic heads to the pan and roast this bird for 15 minutes at 475 degrees F. Baste the bird with pan juices, then lower the temperature 375 degrees F and roast until the juices run clear, about 1 hour to 1 hour and 15 minutes.
Add the artichokes to the pan the last 20 to 30 minutes of roast time, mixing them in with the potatoes and the fennel. Remove the chicken to a cutting board. Let rest for 10 minutes and then carve. Arrange the chicken on a serving platter along with the potato mixture. Pour the pan juices over the chicken. When ready to serve, divide the roasted garlic among the plates and serve with crusty warm bread for mopping.
For the second bird, put it in a roasting pan and douse it with the juice of 2 limes, then stuff the limes into the bird along with 2 large cloves of smashed garlic. Tie the legs and roast for 15 minutes at 475 degrees F, baste, then roast 45 minutes. Remove the chicken from oven to a cutting board. When cool enough to handle, remove the chicken from bone and pull the meat into small pieces. Reserve for a make-ahead meal.
Roasted Tomato and Roasted Garlic Puttanesca
Roasted Tomato and Roasted Garlic Puttanesca
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 head garlic
* 12 to 14 large Roma or plum tomatoes
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
* 1/2 cup pitted oil-cured olives, loosely packed
* 6 flat filets anchovies
* 3 tablespoons drained Capote capers or stemmed caperberries
* 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
* 1 pound penne or bucatini
* 1/2 cup chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
1 hr 10 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 head garlic
* 12 to 14 large Roma or plum tomatoes
* 1/4 cup extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
* 1/2 cup pitted oil-cured olives, loosely packed
* 6 flat filets anchovies
* 3 tablespoons drained Capote capers or stemmed caperberries
* 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
* 1 pound penne or bucatini
* 1/2 cup chopped flat-leaf parsley
Directions
Preheat the oven to 375 degrees F.
Arrange a cooling rack over a parchment or foil-lined baking sheet for easy clean up.
Cut the ends off the entire head garlic to expose all of the cloves. Season the garlic with a little salt, some black pepper, and a drizzle of extra-virgin olive oil, then wrap in foil.
Cut the tomatoes in 1/2 and place in a bowl. Lightly dress the tomatoes by drizzling with extra-virgin olive oil. Season the tomatoes with salt, pepper, and marjoram, and arrange on the baking sheet cut-side down. Bake the tomatoes 20 to 25 minutes, then flip the tomatoes, and roast 20 minutes more. Roast the garlic 45 to 50 minutes alongside the tomatoes.
Place about 2/3 of the tomatoes in a food processor. Coarsely chop the remainder of the tomatoes, and reserve. Squeeze the garlic out of its skin, and add to the food processor pulsing until smooth. Add the mixture to a Dutch oven and add the olives, anchovies, capers, and chile. Cook for 5 minutes to allow the flavors to meld. Transfer to a small container for a make-ahead meal and refrigerate, or transfer to a serving bowl. Store the chopped tomatoes separately, or add to the serving bowl.
To serve, bring water to a boil, salt the water and cook the pasta to al dente. Reheat the sauce. Toss the pasta with the sauce for 1 minute, to coat. Serve in shallow bowls with lots of parsley, and drizzle with more extra-virgin olive oil.
Sausage, Kale, and Lentil Soup
Sausage, Kale, and Lentil Soup
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
Recipe courtesy Rachael Ray
Prep Time:
15 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
* 1 tablespoon extra-virgin olive oil
* 1 pound hot sausage, bulk or casing removed
* 1 onion, chopped
* 2 ribs celery, chopped, leafy tops reserved
* 1 large carrot, peeled and chopped
* 1 large Idaho (russet) potato, peeled and chopped into small dice
* 1 Fresno or Holland chile pepper, thinly sliced or finely chopped
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* 2 large cloves garlic, chopped or sliced
* 1/2 tablespoon ground cumin
* Kosher salt and freshly ground black pepper
* 1 bundle Tuscan, black, or dinosaur kale, stemmed and very thinly sliced
* 1/4 cup tomato paste
* 1 cup white wine
* Freshly grated nutmeg
* 1 3/4 cups lentils
* 4 cups chicken stock
* 2 cups water
Directions
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil. Add the sausage, breaking it into pieces, and cook until lightly brown. Add the onions, celery, carrots, potato, chile pepper, rosemary, garlic, cumin, salt, and pepper, and cook to soften, 8 to10 minutes.
Wilt in the kale, and season the kale leaves with a little freshly grated nutmeg. Stir in the tomato paste for 30 seconds, then add white wine. Cook to reduce by 1/2 and stir in the lentils, stock, and water. Bring to a boil, reduce the heat to low, and simmer the soup until the lentils are tender, about 35 minutes. Serve immediately or cool, store, and reheat. Serve with chopped celery greens, to garnish.
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