Zuppa Toscana

Have you been to Olive Garden and eaten Zuppa Toscana?  Yes, then you know how amazing that soup is.  This is my attempt.  I made up this recipe a few years ago and it isn't exactly the same, but I like it and wanted to share.  We are heading into Autumn here in New York.  Yes, we have seasons, unlike my home town in California.  The weather is cooling down and I am happy to be making soups in response to the cold.  For my family and friends in California, not enjoying the cool weather yet, maybe this soup can still give you some comfort.  

Comfort in a bowl.  Try it and you will see.

Ingredients:

1 lb. Breakfast Sausage
4 cloves Garlic
5 thin skinned Potaoes (Eastern or Red potatoes)
6 cups Vegetable Broth (Chicken Broth can also be substituted)
1 bunch Kale
1 1/2 cups Heavy Whipping Cream

Clean potatoes and kale and cut into 1/2 inch pieces.

Brown sausage in a stock pot over medium heat.

Pour broth into pot, add potatoes and garlic and cover and bring to boil and cook
until the potatoes are tender.

Add kale after potatoes are tender.  Cook for another 3 minutes.

Turn off heat, add cream, and stir.

Enjoy!

Zuppa Toscana

Printable Recipe Found Here

Ingredients:

1 lb. Breakfast Sausage

4 cloves Garlic

5 thin skinned Potaoes (Eastern or Red potatoes)

6 cups Vegetable Broth (Chicken Broth can also be substituted)

1 bunch Kale

1 1/2 cups Heavy Whipping Cream

Process:

Clean potatoes and kale and cut into 1/2 inch pieces.

Brown sausage in a stock pot over medium heat.

Pour broth into pot, add potatoes and garlic and cover and bring to boil.  Cook until the potatoes are tender.

Add kale after potatoes are tender.   Cook for another 3 minutes.

Turn off heat, add cream, and stir.

Enjoy!

Steamed Pork Wontons

I like Chinese food, and have attempted to create many different recipes.  Today was no exception.  As a little side note, I was excited to make this and find out if our Chinese teenager liked it.  He came home long enough to say he wasn't eating with us, so much for that idea.  Anyway I was still happy that we get to eat them.  These wontons came about when I thought about different ingredients I had and putting them together.  I like stuffed food: tacos, dumplings, burritos, any food wrapped in some sort of carbohydrate rich food.  These are very simple, and I used leftovers for part of it.

 These were so yummy, a must try recipe.

Ingredients:

1 1/2 cups Steamed Brown Rice
3/4 lb. Breakfast Sausage
Package of Wonton Skins
2 cups Baby Spinach
4 small Green Onions
2 Carrots
2 tablespoons Oyster Sauce

 Clean the carrots and finely dice or grate.  Slice the green onions and cut the spinach.

 Mix everything together in a large bowl.

Place heaping teaspoon of filling onto the middle of the wonton skin.  Dip your finger in water and brush all the edges of the wonton skin.

 Bring up the sides, like a drawstring bag and gently squeeze.

 Place on lightly greased sheet pan.  Repeat until all the wonton skins have been filled.

Lightly grease four steam baskets.  Place the wontons on each of the layers, leave space
between them so they can be steamed evenly.

 Place all the layers in a large wok over boiling water.  Steam for 8 minutes.

All steamed up and ready to eat.

Enjoy!

Steamed Pork Wontons

Printable Recipe Found Here

Ingredients:

1 1/2 cups Steamed Brown Rice
3/4 lb. Breakfast Sausage
Package of Wonton Skins
2 cups Baby Spinach
4 small Green Onions
2 Carrots
2 tablespoons Oyster Sauce

Process:

Clean the carrots and finely dice or grate.  Slice the green onions and cut the spinach.

Mix everything together in a large bowl.

Place heaping teaspoon of filling onto the middle of the wonton skin.  Dip your finger in water and brush all the edges of the wonton skin.

Bring up the sides, like a drawstring bag and gently squeeze.

Place on lightly greased sheet pan.  Repeat until all the wonton skins have been filled.

Lightly grease four steam baskets.  Place the wontons on each of the layers, leave space between them so they can be steamed evenly.

Place all the layers in a large wok over boiling water.  Steam for 8 minutes.

Enjoy!