Tis the season for zuppa tuscana

This soup is based on Olive Garden's Zuppa Toscana.

1-2 Italian Sausage links, sliced thinly

Bacon
1 med onion, chopped
2-3 garlic cloves, minced
2-3 potatoes, diced
1/2 bunch of kale,
2 cups low sodium Chicken broth
2 cups water

black pepper
pinch of crushed red pepper

1/4 tsp fennel seed ( I grind it up in a mortar and pestle)
milk or cream (or half n half)

Brown sausage and onions. Add garlic and stir for 1-2 minutes. Add remaining ingredients except milk. When potatoes are tender and kale is tender add milk , heat through.

Note:

The original recipe calls for bacon too ( brown it with the sausage and onion) but I didn't have any and it tasted just fine.

I have used many different types of sausages, Apple smoked chicken sausage, turkey sausage, etc. to make it healthier. I even used a bratwurst once when it was all I had on hand and they were all good.

I find the fennel seed to strong if left whole, but it adds a nice flavor to the soup.

I use mostly milk with a small amount of cream to give it the rich flavor without all the fat.

I sometimes add a bit of wine before the milk too, if I have some leftover, but it is optional.

Tried a new veggie this weekend, Delicata squash

I sliced it in fairly thick slices and sprinkled it with brown sugar and sweet spices...delicious!

Roasted Delicata Squash

Delicata squash, sliced thickly

Butter, melted
Ground Cloves
Ground Ginger
Ground Nutmeg
Ground Cinnamon
Brown Sugar

Coat rings with melted butter. Sprinkle each spice using smallest amount possible of the cloves and ginger and nutmeg (they can be very overpowering if not careful). You can be a little more generous with the cinnamon.

Roast in oven (or toaster Oven) on 350 for 15 minutes, turn and roast other side for 15 minutes more. Then increase heat (broil 425) to brown if not caramelized enough yet.
Watch carefully to prevent burning during the broiling stage.

Tastes like candy!

Notes:
I cut up a sweet potato and used the butter nutmeg and cinnamon on it and put it in the oven with the squash. More candy...

Apple Betty for Jackie

Apple Betty

Serves 6

(BH&G New Cook Book- 1976 edition)

4 cups sliced, pared, apples
1/4 c orange juice
1 c sugar
3/4 c sifted all purpose flour
1/2 tsp ground cinnamon
1/4/tsp ground nutmeg
1/2 cup butter

Preheat over to 375 degrees.
Mound apples in a buttered 9 inch pie plate. Sprinkle with orange juice.
Combine sugar, flour, spices, and dash of salt. Cut in butter until mixture is crumbly.
Sprinkle over apples. Bake for 45 minutes or til apples are tender and topping is crisp.

Cabbage soup #2

I used the other half of my head of cabbage to make another version of cabbage soup. This time I used smoked sausage, added more veges and no milk or cream. Very Different and very good.

1-2 slices of bacon. chopped

1-2 sausage links sliced

1 whole onion, slivered or chopped

Black pepper

Crushed red pepper

4 cloves of garlic, minced

3 medium stalks of celery, sliced

2-3 carrots, sliced

2 large potatoes, diced

1 turnip, diced

1/2 head of cabbage, chopped bite size pieces

1 cup corn

1 15 oz can tomatoes

4 c chicken broth

6-8 cups water

Parmesan rind

1 bay leaf

Oregano

Parsley

1/4 c wine

Chop bacon and fry in soup pot, add sliced sausage and brown. After the meats begin to brown add onions and peppers and allow them to caramelize as well. Add next six ingredients (the remaining veges) and stir after each addition. Cook these for 5-10 minutes stirring frequently. Add next 8 ingredients. Simmer for 20-25 minutes until potatoes and carrots are tender. Add wine, heat 5-10 minutes more. Sprinkle with fresh herbs if desired. Good with Italian bread.

Notes:

I used smoked sausage because that is what I had on hand. Italian sausage would probably be good too. Of course a lower fat turkey or chicken sausage would be a healthy choice. Smoked sausage gave it a nice smokey flavor quite different from last weeks creamy version.

I added the turnip that I forgot to put in last week. It adds a slightly sweet flavor to the soup. I learned from making vege beef soup how much this can add to the soup. It is a very subtle flavor so no need to worry about not liking it.

Since I didn't use the milk, I added tomatoes and a bay leaf to give it more flavor. I also thought the corn would go well with the smokey flavor from the sausage. I used stewed but diced or whole (just mush them up a bit) would be fine. Whatever you have on hand.

I also did not use salt, but I am sure it is even tastier with it. Keep in mind some of the ingredients have salt so you won't need to add much.

Adding 3 carrots and the tomatoes made the soup more colorful as well as tasty.

Cabbage soup for a cool fall day

Tuscan Style Cabbage Soup

Serves 4-6

I have been wanting to make a cabbage soup for a long time. I used Olive Garden's Zuppa Tuscana as a guideline and then researched cabbage soup recipes online to make changes. I happened have the dill on hand. The soup turned out to be very tasty.

1-2 slices of bacon. chopped

1-2 sausage links sliced

1 whole onion, slivered or chopped

Black pepper

Crushed red pepper

4 cloves of garlic, minced

3 medium stalks of celery, sliced

1-2 carrots, sliced

2 large potatoes, diced

1/2 head of cabbage, chopped bite size pieces

4 c low sodium chicken broth

6 cups water

Parmesan rind

Oregano

Parsley

1 c Milk

1/4 -1/2 c half n half (or cream)

1/4 c wine

fresh dill (optional)

Chop bacon and fry in soup pot, add sliced sausage and brown. After the meats begin to brown add onions and peppersand allow them to caramelize as well. Add next five ingredients (the rest of the veges) and stir after each addition. Cook these for 5-10 minutes stirring frequently. Add next 5 ingredients (don't add milk yet). Simmer for 20-25 minutes until potatoes and carrots are tender. Add milk, cream and wine, heat 5-10 minutes more. Sprinkle with fresh dill if desired. Good with Italian bread.

Notes:

I used bratwurst because that is what I had on hand. Italian sausage would probably be best. Of course a lower fat turkey or chicken sausage would be a healthy choice. Smoked sausage might be tasty too.

The richer the milk or cream the better the soup. I compromised by using whole milk and a little half n half (I didnt have any cream on hand). Still tasty but not as high in saturated fats...

I also did not use salt, but I am sure it is even tastier with it. Keep in mind some of the ingredients have salt so you won't need to add much.

More carrots might have made it a little more colorful...I only used one.