Kale and Chorizo Soup

You probably think I have way too much time on my hands to make these meals and it's only week 1. Well, truth is I don't. So sometimes I use easy and hearty meals that I find from a myriad of websites, magazines or cookbooks. The one used tonight was recommended by a friend who swore I would like it, despite knowing that I don't like kale. Since we're busy finishing up a bathroom renovation and we have friends coming on Friday who have to use said bathroom, this was perfect for a busy night. I promise you will like it, even if you're not a kale lover!

White Bean Soup with Kale and Chorizo (adapted slightly from CookingLight.com)


Ingredients:
3 chorizo sausages, casings removed and chopped
1 cup prechopped onion
3 garlic cloves, minced
1 48-oz. can lower-sodium chicken broth
2 (15-ounce) cans organic cannellini beans, rinsed and drained
4 cups chopped kale
1/2 teaspoon freshly ground black pepper
Cracked black pepper (optional)

Preparation

1. Heat a large saucepan over medium-high heat. Add chorizo to pan; sauté 1 minute. Add onion and garlic to pan; sauté 5 minutes or until tender.
2. While onions cook, pour broth into a microwave-safe bowl; microwave at HIGH for 3 minutes. Add hot broth and beans to pan; bring to a boil. Partially mash beans with potato masher. Stir in kale and 1/2 teaspoon pepper; cook over medium heat 6 minutes. Sprinkle with cracked pepper, if desired.

Lamb chop deliciousness

I really am not a big lamb chop fan. Mostly I hate eating animals before they get big, a shout back to my vegetarian years. But let's be honest...they're delicious. So I gave my husband the task of coming up with a Valentine's Day meal which would cook together. My only input was that chocolate souffle was a must for desert.

So his meal was as follows: rosemary lamb chops on the grill, creamy gouda polenta and brussels sprouts with balsamic reduction. Delicious, right? And super easy too. For $25 we had an amazing meal that surpassed anything a restaurant could provide us on this busy holiday. And we stayed at home and enjoyed each others company. I know $25 may sound like a lot for making a meal at home, but if you're going to go all out for a meal at home like this, why not get the best quality meats and produce? The lamb was "local" from Whole Foods and so worth the price.

Rosemary Lamb Chops
1 tsp chopped rosemary
1/2 tsp salt
1/2 tsp pepper
Olive oil to coat
4 lamb chops, bone in

1. Marinate lamb chops in seasoning and keep in refrigerator for a several hours (if possible), or at least 30 minutes.
2. Grill over medium heat for approximately 10 minutes, flipping half-way through.

Creamy Gouda Polenta
2 cups milk
2 cups chicken broth
1 cup polenta (ie corn meal if you don't want to pay extra for the Spanish name on the package)
Pinch of salt
1 tsp sage, chopped finely
3/4 cup shredded smoked gouda

1. Combine milk and broth in a sauce pan. Warm over low-medium heat until it starts to simmer.
2. Add in polenta, stir well to combine the corn meal and liquid.
3. Depending on the grain size, the polenta will being to firm up after a few minutes. Add salt and sage before fully firm. 
4. Once firm, add in cheese and stir to combine. 

Brussels Sprouts with balsamic reduction
10 oz fresh brussels sprouts, cleaned and halved
1 tsp olive oil
1/4 cup water
1/2 cup balsamic vinegar

1. Heat olive oil in a saute pan. Add brussels sprouts and cook for a 2-3 minutes to carmelize the outside. 
2. Add water to pan and place lid on top. Allow to steam for another 8-10 minutes until brussels sprouts are tender with a little crunch.
3. Meanwhile, pour balsamic vinegar in a sauce pan. Bring to a simmer and begin to stir. Continue to stir over medium heat until it reduces by half.
4. Serve brussels sprouts with balsamic over top. Enjoy!

Homemade Chinese "Takeout"

I really hate cheap Chinese takeout. Call me a snob, but I hate it because I think it all tastes the same and it is usually goopy and gross. However, my husband loves hot & sour soup and I must admit I have a soft spot for egg rolls. But making it at home, we can get the Chinese takeout favorites and keep them healthier.

Now you probably don't think you can do this meal with local ingredients, but you're wrong. For the soup you can use local tofu like Twin Oaks and in the eggrolls use local ground beef or venison (you definitely want something lean). For vegetables it depends on the season of course, so just look for local or use something from your garden!

Hot & Sour Soup
1 T vegetable oil
1 red bell pepper, diced
3-4 green onions, chopped
2 cups water
3 cups chicken stock
2 T red wine vinegar,
1 T soy sauce
1 tsp red pepper flakes
3 T water
1 T cornstarch
1 tsp sesame oil
6 oz. snow peas
6 oz. mushrooms
1 package tofu, cubed
2 eggs, beaten

1. Heat oil in a soup pot. Add pepper and green onions. Saute over medium heat for 5 minutes.
2. Add water, stock, vinegar, soy sauce and red pepper flakes. Bring to a simmer.
3. In a bowl, combine water and cornstarch to make a slurry. Add sesame oil to it. Add mixture to soup and bring to a boil. The soup should thicken slightly.
4. Add snow peas, mushrooms, and tofu to thickening soup. 
5. Stir eggs into boiling soup. You should be able to tell when they're cooked fully as they will solidify. Serve and enjoy!

Egg Rolls

1/4 head of cabbage, shredded

1/4 lb. of lean beef or venison, cooked

1 tsp sesame oil

1 tsp red wine vinegar

1 tsp grated ginger

1 large clove garlic, chopped finely

1/2 tsp sesame seeds

1 package egg roll wrappers (look in the refrigerated produce section)

Small bowl of water

1. Preheat oven to 425 degrees.
2. In bowl, combine cabbage, meat, oil, vinegar, ginger, garlic, and sesame seeds. Mix with your hands to combine all the ingredients.
3. Layout egg roll wrapper and spoon cabbage and meat mixture into it. Fold one corner over the mixture. Turn in the two side corners. Wet the top corner with water using your finger to spread it. Pull down top and seal the corner to the egg roll. Continue until all are done, probably around 12 egg rolls.
4. Place on a greased cookie sheet. Bake for 12-15 minutes until light brown on the outside. Serve with duck, mustard or soy sauce. 

Shrimp and Grits

I love grits for breakfast, but grits for dinner are even better. I always find it hard to come up with a "breakfast for dinner" option that actually includes vegetables, but grits are a great medium for that. So, I take the classic shrimp and grits, and add spinach and sometimes even red pepper to round out the meal. Of course you could have this for brunch too.

Now I live in the Blue Ridge Mountains and we don't have fresh shrimp to buy locally. Lucky for me I have a family that live on the coast and we buy tons of shrimp from them (and freeze them in dinner-serving sized portions). As for spinach, well you can get that anywhere local. But the grits are key. Having lived in Kentucky recently we became addicted to these stone ground grits from Midway. For $3 a bag, I always keep a few bags on hand. You can find other places closer to home (and I know I should) but these remind me of our favorite restaurant back in Louisville.

Shrimp & Grits

1 cup stone ground grits

4 cups water

Pinch of salt

10 ounces fresh spinach (or you can use frozen spinach, defrosted)

1 cup shredded white sharp cheddar cheese
1 T olive oil
1 pound shrimp, shelled and deveined
1 T hot sauce (or thereabouts...kind of to taste)
1 glug of dry white wine (about 1/4 cup if you must measure)
1 sliced green onion for garnish

1. Bring 4 cups of water to a boil. Add grits and salt. Cook until almost thick, about 20 minutes. Stir in spinach and cheese until all is combined and melted.
2. About 15 minutes in to you grits cooking, heat oil in a skillet. Once hot, add shrimp. 
3. Top shrimp with hot sauce and wine. When shrimp begin to turn opaque, flip them over. Shrimp will only cook about 3 minutes total, so don't overcook them!
4. Serve shrimp atop grits and garnish with green onions. Enjoy!