Blog closed until further notice.
Hopefully a few weeks.
But, while it's under construction here's a recipe.
I haven't used my crock pot in awhile and when I don't I always come back to it newly amazed by it's handiness. It's not really soup weather here anymore, not that it ever really is but I had two bunches of kale from the Farmer's Market. I put the Dino Kale in my Quinoa Stuffed Sweet Potatoes and the curly kale I used to make this soup.
Easy, kinda healthy? Not really but it's still nice to say....
Soup's on!
Slow Cooker Zupa Toscana Soup
1 medium Yellow Onion, chopped
8 oz. Pancetta, diced
3 cloves garlic, diced
3 medium Russet Potatoes
1 carton vegetable or chicken stock
1 lb. Italian Chicken Sausage, mild
1 bunch Curly Kale
1 cup heavy cream
Olive OIl
Salt
Pepper
Parmesan [Optional]
1. Coat a large saute pan with olive oil, cook pancetta until crispy.
When it's done pour the pancetta and drippings into your crock pot.
2. In same pan cook sausage, crumbling with a wooden spoon as it cooks.
Drain excess fat and add sausage to crock pot
3. Cook onion in the same pan over medium heat until translucent, add garlic, salt and pepper and cook another minute. Pour all of this into your crock pot.
3. Cut your potatoes in half and then 1/4 inch slices. Add to crock pot.
4. Add stock and water. Season with salt and pepper.
5. Cook on low 6-7 hours, about 20 minutes before it's done chop one bunch of kale, removing stems, and add to crock pot.
6. Add heavy cream, stir, taste. Add salt and pepper if needed.
7. Top with freshly grated Parmesan!
[Sunset at Hickam Dog Beach.]
3.4.13
Hopefully a few weeks.
But, while it's under construction here's a recipe.
I haven't used my crock pot in awhile and when I don't I always come back to it newly amazed by it's handiness. It's not really soup weather here anymore, not that it ever really is but I had two bunches of kale from the Farmer's Market. I put the Dino Kale in my Quinoa Stuffed Sweet Potatoes and the curly kale I used to make this soup.
Easy, kinda healthy? Not really but it's still nice to say....
Soup's on!
Slow Cooker Zupa Toscana Soup
1 medium Yellow Onion, chopped
8 oz. Pancetta, diced
3 cloves garlic, diced
3 medium Russet Potatoes
1 carton vegetable or chicken stock
1 lb. Italian Chicken Sausage, mild
1 bunch Curly Kale
1 cup heavy cream
Olive OIl
Salt
Pepper
Parmesan [Optional]
1. Coat a large saute pan with olive oil, cook pancetta until crispy.
When it's done pour the pancetta and drippings into your crock pot.
2. In same pan cook sausage, crumbling with a wooden spoon as it cooks.
Drain excess fat and add sausage to crock pot
3. Cook onion in the same pan over medium heat until translucent, add garlic, salt and pepper and cook another minute. Pour all of this into your crock pot.
3. Cut your potatoes in half and then 1/4 inch slices. Add to crock pot.
4. Add stock and water. Season with salt and pepper.
5. Cook on low 6-7 hours, about 20 minutes before it's done chop one bunch of kale, removing stems, and add to crock pot.
6. Add heavy cream, stir, taste. Add salt and pepper if needed.
7. Top with freshly grated Parmesan!
[Sunset at Hickam Dog Beach.]
3.4.13
