White Bean, Sausage and Greens Soup – Tuesday’s Table

This is a recipe that came to be based on items I had in our fridge and pantry two years ago. Since then as soon as fall weather is upon us it is the first thing that Grant requests for dinner. It is just about as easy as they come and is hearty enough that it is a full meal… but Grant usually makes his mom’s cornbread recipe to accompany the soup – lucky me (unlucky waistline). This meal is easy to throw together, inexpensive and gluten free as long as you pay attention to the sausage and turnip greens.

Sub in black eyed peas and we call this our “New Year’s Soup.” It covers all of the bases for luck, health and prosperity… in one easy pot. Check!

  

White Bean, Sausage and Greens Soup

Ingredients:  

1 pk Andouille/cajun sausage, chopped
1 onion, diced
2 cloves/teaspoons garlic, minced
2 cans white beans (any type, I prefer Navy Beans because of their small size)
1 can diced tomatoes
1 can turnip greens
1 bunch kale in inch pieces
6 cups chicken broth (I used 4 stock, 2 water)
Several dashes of Hot Pepper Vinegar and freshly ground black pepper to season

Directions:

Brown chopped sausage (try to drain most of the grease), add onions and garlic  to sausage to soften for 5-7 min
Add chicken broth, beans (rinsed), tomatoes with juice
Add turnip greens (mostly drained)
Add kale, black pepper, pepper vinegar.
Stir, cover, simmer

Simmer for at least 30-45 minutes, but will taste even better the next day.

Serve with hot pepper vinegar. Cornbread would be a treat too.

** You can make many variations to this recipe based on your preferences and things that you have at home. Use only kale (add some salt to recipe); use only turnip greens, add some shredded chicken, etc. I have done all of these things and it turns out well every single time**

   

    
   

Enjoy!!

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Healthy Tex-Mex Tostadas with Tomatillo Cilantro Lime Dressing

Surely by now my deep abiding love for all things Tex-Mex has been made pretty obvious.  It’s my go-to comfort food at any and all times of the year, but when it’s this sweltering outside, nothing sounds better to me than a spicy tostada with a nice, cooling margarita! If you want to keep things on the light side, I always suggest making things from scratch, but I just couldn’t resist serving these on top of pre-made tostada shells–yum!  If you’d like to sub these out for something slightly healthier, put corn tortillas in a 350° oven until crispy.  Then top with this amazing tomatillo cilantro lime dressing and all the fixings!

Tex-Mex Tostadas

-1/2 lb ground turkey (can use either turkey or beef or this combination to please everyone)

-1/2 lb ground beef

-1 tsp canola oil

-homemade taco seasoning

In a large skillet, add the oil, turkey, and beef and cook until browned.  Then add the taco seasoning.  Too easy.

  

  
 Creamy Cilantro Lime Dressing

-2 tomatillos, husks removed, washed

-1 handful of cilantro

-1/2 of an avocado

-Juice of 1/2 of a lime

-1/2 of a jalepeno, seeded or unseeded depending on the amount of heat you want to achieve

-1/4 c. Canola oil

-1, two finger pinch of salt (or two small pinches)

 

Homemade Taco Seasoning

1 Tbs. Chili Powder

3/4 Tbs. Cumin

1/2 Tbs. Paprika

1/2 Tbs. Garlic Powder

1/4 Tbs. Kosher Salt

Several dashes of Cayenne Powder

The best part is that you only need to use a Tablespoon then you can guesstimate accordingly! The less to wash the better.

 

Toppings

-refried beans (we used refried black beans and highly recommend them!)

-chopped lettuce

-chopped tomatoes

-chopped onion

-chopped cilantro

-wedges of lime

-thin slices of fresh or pickled jalapeño

-cotija (white, crumbly Mexican cheese)

We like to serve this Make-Your-Own style.  Everyone gets exactly what they want and less work for you!

Enjoy!

Tuesday’s Table – Shrimp Fra Diavolo

Shrimp Fra Diavolo is something I am always drawn to at Italian places but I never know quite what it is or how to pronounce it.

After a little research (thanks, Google!) I know now that Fra Diavolo means “angry brother” in Itlaian, and it is traditionally a spicy tomato and seafood pasta dish. No wonder I am drawn to it!

I was trying to make something that didn’t require a grocery run, and this is what I came up with because I had cherry tomatoes, canned peeled whole tomatoes, and good frozen shrimp. All I needed to add was spices, herbs, onion, garlic, lemon, and olive oil, and I had this easy and delicious Italian dish!

Mine went over roasted spaghetti squash (I will give my tricks and tips for roasting spaghetti squash at the end of this post). Grant politely requested pasta after a long weekend and hard day of work his wish was granted. 

Shrimp Fra Diavolo

1 Lb. Shrimp

1 can of diced tomatoes or whole peeled tomatoes with juice (that need to then be diced)

2 Tbs. Olive oil separated

Juice of 1/2 Lemon

1/2 Large Vidallia Onion diced

2 Cloves of Garlic, minced

1/2 – 1 tsp. Red Pepper Flakes

1/4 tsp. Salt

Basil & Oregano (fresh, dried or both)

Cherry Tomatoes (optional, but if you have them use them!)

Spaghetti Squash or Your Favorite Pasta

Directions – 

While boiling water for pasta or roasting your squash, heat skillet with 1 Tbs. olive oil and add shrimp; sauté for 1-2 minutes per side (do not over cook and they do not have to be cooked through the whole way because you add them back in at the end). Take shrimp out of skillet once almost cooked through and set aside. Add your diced onion to the skillet for 3-4 minutes until it starts to soften then add garlic, basil, oregano, red pepper flakes and stir fairly constantly for 3 minutes-ish.
Add canned tomatoes with juice to skillet, as well as lemon juice, remaining 1 Tbs. olive oil and salt.

Let this simmer for 5-10 minutes before adding your shrimp back in for an additional minute before serving over “pasta.”

Side note – I added cherry tomatoes to the baking sheet in the oven for the last 20 minutes so they roasted along with my squash.

Top with fresh basil and enjoy!!

Roasted Spaghetti Squash:

    
Cut your spaghetti squash in half

Remove seeds

Drizzle inside with olive oil, salt, and pepper

Place face side down (so that it steams inside) on an aluminum covered baking sheet at 375 degrees for 40-45 minutes. The key to good spaghetti squash is to roast it for what most people think is too long.

Once it’s done you should be able to stick your fork in it and it immediately turns to spaghetti like strands. If that’s not the case flip it back over and roast a little longer.

Easy as pie.

-Caroline

Cali-Style Chopped Salad with Shrimp and Creamy Cilantro, Avocado Dressing

This salad was dreamt up last night based on the things that I had in my fridge, freezer and pantry. Living in Nashville fresh seafood is tough so I am a firm believer in buying the best Gulf caught frozen shrimp to keep on hand.

This is one of the easiest salads ever! Presentation is key, but even if everything were tossed together it would still look and taste amazing. Most importantly you only need to make two of the components: the shrimp and the dressing

Cali-Style Chopped Salad with Shrimp and Creamy Cilantro Dressing:

Shrimp –

    

I used apprx. 3/4 of a pound for two of us 

1 tsp Chili Powder

1 tsp Cumin

1/2 tsp Sea Salt

1/4 tsp Cayenne Pepper

1 Tbs. Olive Oil

Thaw and Pat Dry then toss with spices and oil

Heat, non-stick pan; add shrimp; cook about two minutes per side

Remeber, shrimp cook SO very quickly and the worst thing you can do is over cook them. My shrimp needed just less than two minutes on each side, flipping once. Watch them fairly closely and once they start to turn white/opaque on the first side flip them over.

These would also be great on a grill pan or on the grill.

Truly these guys can be marinated and cooked in 5 minutes!

Creamy Cilantro Avocado Dressing – 

   

Plain, Non Fat Greek Yogurt – one cup/little carton

2 Tbs. Canola Oil

1 tsp. White Wine Vinegar

Two handfuls of Cilantro (1/2 of a bunch)

Juice of one lime

1 clove of garlic (or 1 tsp of minced garlic)

1/4 of avocado (not pictured bc I used the only bit of a very ugly avocado that was still green — make use of what you can, folks!)

1 tsp. salt

2 little pinches of sugar

Throw everything in a mini food processor and then you’re done! 

Dressing will make enough for 6+ salads.. I have put mine in a small Tupperware container in my fridge and it will keep until the expiration of the yogurt you used… Be sure to check that before discarding.

Salad –  

  
 
Chopped Romaine Lettuce

One can of black beans, drained and rinsed

One can of shoepeg corn, drained and rinsed

Chopped tomatoes

Feta Cheese

For a chopped salad layer your romaine first then add your rows of corn and black beans, tomatoes, dressing, feta and shrimp!

This salad is one that any guy is happy to eat because there is enough to it i.e. it’s satisfying and the flavors are great! Guys don’t have to know the base of the creamy dressing is Greek yogurt.

Side note, I have left over corn, beans and dressing since I only made two salads last night so I’m already looking forward to putting them to use somehow this weekend.

Enjoy this salad AND the LONG weekend my friends!!! 

Tuesday’s Table – Italian Chicken

This is a recipe that my best friend recommended to me years ago. It is simple, healthy and comforting. Great week night meal with lots of veggies.

Italian Chicken

Boneless, Skinless Chicken Breasts 

Tomatoes – cherry, Roma, on the vine (great acidity when good summer tomatoes aren’t available)

Fresh Mushrooms (white, button, baby bellas) – 1 container, chopped

Artichoke Hearts – quartered, drained and rinsed 

3 minced cloves of garlic

1 1/2 Tbs. Corn Starch, could substitute for flour

3 Tbs Olive Oil

1/2 tsp. Salt (split between veggies and chicken breast)

Fresh Ground Black Pepper

Red Pepper Flakes (optional)

1 cup – Shredded Mozzarella

Fresh herbs – Any that you have, basil, flat leaf parsley, oregano. If you are buying them just stick with fresh basil.

Noodles of your choice – Spaghetti Squash is our go to noodle, but we have had with  your standard angel hair pasta and that’s delicious too.

   

  

Who knew adding mushrooms would add B Vitamins and Antioxidants?! Yes, please.

 Quick Tip: Always cut your tomatoes with a serrated knife.

In a 9×13 baker combine chopped vegetables, garlic, corn starch, olive oil, salt and pepper.

Add chicken breast on top of the veggie mixture and season with salt and pepper, bury them slightly in vegetable mixture.

Bake at 350. I used convection and my chicken breast were thinly sliced so I baked for 20 minutes, but adjust according to your oven and chicken.

Take out of oven, top each chicken breast with mozzarella and fresh herbs. 

Place back in oven for 3-5 minutes, until cheese is starting to brown and bubble.

Serve on top of your “noodles” with a simple green salad.

   

     

I’ve been on a simple salad kick – Spring Greens with only a squeeze of lemon and teeny bit of olive oil (like 1/2 tsp) with salt and pepper.

Fresh, health, easy! 

Enjoy!