It’s been rainy and damp this past week, so this soup seemed like a great dish – the sweetness of the sausage and sweet potatoes balance out the kale in a delicious way. Hot steamy bowl anyone? This recipe makes a large batch and freezes very well!
2 Tbsp olive oil
4 cups chopped onion (about 2 large)
1/2 tsp crushed red pepper
6 garlic cloves, thinly sliced
1 lb sweet turkey or chicken Italian sausage
8 c. coarsely chopped peeled sweet potatoes (~2 lbs)
5 c. water
4 c. chicken broth
1 bunch kale, rinsed and chopped
1 cup coconut milk
Salt / pepper to taste
Heat oil in large pot, add onion and sauté for 5 minutes
Add garlic, salt & pepper (if desired) and sauté for a minute
Remove casings from sausage and add sausage to pan
Cook 5 minutes or until sausage is lightly browned, stirring to crumble
Add potato, water and broth and bring to a boil
Reduce heat and simmer for ~8 minutes
Gradually add kale, cook another 10 minutes or until tender
What’s Shakshuka? That’s what I wondered too when I saw this recipe. Apparently it’s a popular dish in Tunisia and Israel – a thick sauce made of onions, peppers and tomatoes simmered with spices. Then you poach eggs directly on top of the sauce and serve. Yum!
The recipe below makes 12 servings – a lot! You can easily cut it in half, or the sauce freezes very well!
1/2 cup olive oil
2 large yellow onions, diced
10 cloves garlic, minced
3 tablespoons paprika
1 tablespoon turmeric
2 teaspoons dried thyme
3/4 teaspoon cayenne or harissa (optional)
6 red or yellow bell peppers, seeded and diced
2 (28-ounce) cans diced tomatoes, with juice
1 quart low-sodium chicken or vegetable broth
1 tsp salt or to taste
Feta cheese (optional)
Chopped fresh parsley (optional)
In a large, deep saucepan over medium-high heat, warm olive oil. Add onions, and stir for several minutes, cooking until translucent and pale gold, about 10 minutes. Lower the heat to medium-low, add garlic and cook for several more minutes, being careful not to brown the garlic. Stir in spices, cayenne or harissa and bell peppers. Cook for 8 minutes, stirring occasionally.
Add tomatoes with their juice and broth, stirring gently to blend. Simmer uncovered for 30 to 60 minutes, until liquids have reduced to a thick sauce. Taste and add salt as desired.
Warm the sauce to medium and poach one egg per person directly in the sauce.
To store: Divide equally between 3 large freezer tubs. Label with the name and date. Use within 6 months.
This is a hearty and delicious paleo chili recipe – legume/bean free, full of veggies and a rich flavorful meat sauce. You can do this in a crock pot or regular stove top pot. This makes a wonderful meal served with Pumpkin Cheddar Muffins!
2Tbsp cooking oil (I chose coconut oil or olive oil)
2lbs. ground beef (or ground meat of choice)
1-2Tbsp chili powder
Salt to taste
1 large white onion diced
4oz. tomato paste
28oz. crushed tomatoes
1cup water or enough liquid to cover the meat/sauce
Serve with avocado slices and your favorite chili toppings
In a large pot, add hamburger meat and onions and cook through.
Once thoroughly cooked, add the spice mixture and stir until combined.
Add remaining ingredients and simmer 1-2 hours. I usually simmer 1 hour and it tastes great. (I can’t wait too long when good food is cooking.)
Do not drain the liquid that’s produced when the meal/onions cook. It’s keeps the healthy fat in the dish and adds great flavor. Promise!
Feeling the shorter days, longer nights, chilly and damp weather? Nothing like a steaming bowl of soup to warm from head to toe! Here’s a collection of soups that Lauren and I have posted over the past year – lots of yummy autumn inspired soups (think pumpkin, squash, mushroom) and more!
We were in lovely Walla Walla this summer and thanks to the Grandparents, Adam and I got a rare night out while on a trip! We had dinner at Brasserie Four, a fabulous little French restaurant on main street.. Everything on the menu looked excellent and everything we sampled was excellent! I had Bouillabaisse for dinner – fresh seafood in golden saffron, orange, fennel and wine broth – amazing! After some searching and testing I found a recipe from Steamy Kitchen that was a close match. And here it is! Enjoy! 🙂
3 tablespoons olive oil
1 leek, white part only, chopped
1 onion, chopped
2 cloves garlic, minced
peel of 1 orange, orange part only (use vegetable peeler)
3 tomatoes, chopped
1/3 cup chopped fennel fronds
fresh herbs (in any combination): thyme, parsley, oregano (I used 1 tsp each of dry herbs, as I did not have fresh ones at hand)
1/2 teaspoon saffron threads, crushed
3-4 pounds of fish trimmings (heads, bones, tail), shrimp shells (I skipped this as did not have – worked out fine, but the broth was probably less ‘seafoody’ than it could have been)
10 cups water
1 cup dry white wine
sea salt to taste
3 pounds of assorted fish and shellfish (clams and mussels should be scrubbed clean)
In a large stockpot, heat the olive oil on medium heat. When hot, add in the leek, onion and garlic. Sauté for 5 minutes until softened but not brown.
Add in the orange peel, tomatoes, fennel, fresh herbs, saffron, fish trimmings, water, wine, salt turn the heat to high and bring to a boil. Then turn the heat to low and simmer for 30 minutes. Strain the soup into another large pot.
Bring the strained soup to a boil over medium high heat. Taste and adjust with additional salt if needed. The soup should be slightly salty (remember we still have unseasoned seafood to add into the soup). Now we’ll cook the seafood, adding in the items that require the most cooking time first. If you have whole lobster tails or large crab claws, add them in first and give them a 2-minute head start. Clams next, then the mussels and extra-large shrimp, lastly the fish, scallops and any smaller shrimp. You want to be careful not to overcook the seafood, so 4-5 minutes max then turn off the heat.
Ladle bouillabaisse into each bowl with the seafood and garnish with fresh fennel fronds.
I’ve been making a lot of soups recently – especially since we are having this unusual cold spell with temps in the teens at night and barely above 32 in the day! Brrr…! Hot soup to the rescue – easy, yummy and quick!
2 tablespoons butter
1 leek (white and pale-green parts only) — halved, rinsed and thinly sliced (or 1 onion, chopped)
3 cloves garlic, minced
4-8 small red or gold potatoes, scrubbed and halved (some paleo purists don’t eat white potatoes, so cauliflower would be a great substitute)
Salt and pepper, to taste
5 cups vegetable or chicken stock
1 1/2 pounds salmon fillet — skinned, boned and cut into 1-inch cubes
1/2 cup half-and-half (or coconut milk for paleo)
1 tablespoon chopped fresh dill (I used 1 tsp dry)
5 ounces baby spinach
Melt butter in a heavy sauce pot over medium heat.
Add leek and garlic, stirring occasionally, until leek is soft, about 5 minutes.
Stir in potatoes and cauliflower; season with salt and pepper.
Pour in stock and bring to a boil.
Reduce heat to a simmer and cook until vegetables are fork tender, 7 to 9 minutes.
Add salmon and simmer until just cooked through, 3 to 5 minutes.
Stir in half-and-half, dill and spinach and briefly cook until spinach wilts and soup is heated through.
You can make this paleo by substituting coconut milk for the dairy.
I’m taking a break from pumpkin today and making this hot and delicious salmon chowder that is full of veggies and protein! I love making this with a combination of canned AND fresh salmon – but you can do one or both – whatever is easier for you! As there are no flour/grains, dairy or legumes in this recipe, it’s very paleo friendly!
3 slices of bacon, diced
1 small onion, finely chopped
1 tsp dried dill or 1 Tbsp fresh dill
1 bay leaf
1/8 tsp cayenne pepper or to taste
black pepper to taste
2 stalks celery
1-2 cups finely chopped or small cauliflower florets
1 1/2 cups chicken broth
One 7.5oz can salmon (red, pink or other) including juices
One 14 oz can coconut milk, full fat
Extra minced dill for garnish
Cook the bacon in a large saucepan over medium-low heat until bacon fat is released. Add onion, dill, bay leaf, black pepper, cayenne, and cook until bacon is firm but not crispy
Add celery, cauliflower and chicken broth and simmer until vegetables are almost tender, 5-7 minutes
Add salmon chunks and juices and simmer for a few more minutes
Stir in coconut milk and simmer
Remove bay leaf before serving
Super mom tip: This recipe does great in the freezer. Freeze small batches of soup for easy re-heating later!