Tag: cook

Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup

by Pam on October 5, 2014

I just turned my favorite pasta dish into a soup! The last time I made Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini, I added a bit of extra broth to the sauce and the following days leftovers seemed more like a bowl of soup. I LOVED IT! Ever since then, I have had a desire to make this pasta into a big pot of soup. Last week, my daughter had two teeth pulled and her mouth was hurting so I decided this would be the perfect time to test out this new soup. I loved that it only took about 30 minutes to make but tasted fantastic. Instead of arugula I used kale because it was what I had on hand. My son opted for topping his soup with freshly shaved Parmesan and my husband and I chose little bits of mozzarella while my daughter had no cheese. Either way was terrific – we all gobbled it up and thought it was delicious. The leftovers were even more flavorful! ^[1]

Heat the olive oil in a large skillet over medium high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth to the skillet and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst. Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed. Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.

Print^[2]

Save^[3]

Linguine with Chicken Italian Sausage, Tomatoes, and Kale Soup

Yield: 8

Total Time: 30-35 min.

Ingredients:

2 tsp olive oil
1 lb chicken Italian sausages
1 tsp fennel seeds, crushed
Pinch of crushed red pepper flakes
5 cloves of garlic, minced
8 cups of chicken broth
2 cups of grape tomatoes
Sea salt and freshly cracked pepper, to taste
2 cups of kale, chopped
9 oz linguine, broken into small pieces

Directions:

Heat the olive oil in a large skillet over medium high heat. Add the sausage and mash using a potato masher until it crumbles. Add the crushed fennel seed and crushed red pepper flakes then cook, stirring occasionally, for 2-3 minutes. Add the minced garlic and tomatoes then stir constantly for 1 minute. Add the chicken broth to the skillet and some sea salt and freshly cracked pepper, to taste. Break up a few of the tomatoes by mashing them with the potato masher. Cook for 20 minutes until the tomatoes are starting to burst. Add the broken pasta and kale and cook for 10-12 minutes, or until the pasta is cooked through. Taste the soup and re-season with sea salt and freshly cracked pepper, if needed. Ladle soup into bowls. Top, if desired, with parmesan shavings or pieces of mozzarella. Serve with crusty bread. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Linguine with Turkey Italian Sausage, Tomatoes, Arugula, and Ciliengini (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Gnocchi with vegetables & sweetcorn velouté Ingredients 1kg…

Gnocchi with vegetables & sweetcorn velouté

Ingredients

1kg potatoes – you want to end up with 750g after they have been baked and peeled
200g plain flour
1 egg (optional; if omitting the egg, add a little extra oil and use a waxy potato like Charlotte)
olive oil

FOR THE VEGETABLES

½ red onion , diced
6 chestnut mushrooms , quartered
1 small head broccoli , cut into florets and blanched
handful tarragon leaves

FOR THE SWEETCORN VELOUTE

2 ears sweetcorn
500ml vegetable stock
2 tbsp double cream (optional)

Method

Heat the oven to 200C/fan 180C/fan 6. Bake the potatoes for 40 minutes, or until they are soft. Peel off the skins while they are still hot (wear rubber gloves to protect your hands). Push the potato though a ricer or mash thoroughly in a large bowl, add the flour, egg (if using) and a slug of olive oil then season well, adding plenty of black pepper. Mix to a soft dough.

While it is still warm, mould batches of the potato mixture into long cigar shapes, about 1.5cm thick. Using the back of a knife, cut the shapes into 3cm lengths.

Meanwhile, cut the corn off the cobs. Cook the corn in the stock for 15 minutes, or until tender, add cream (if using) and bring to a simmer for a minute. Blitz the mixture in a blender or with a hand blender and then push it through a sieve. Season well and keep warm.

Bring a large pot of salted water to the boil, add the gnocchi in batches and blanch in simmering water for 1-2 minutes, or until it floats. Drain.

Heat a little oil in a large frying pan or wok, add the gnocchi, then the onion and fry until tender. Next add the mushrooms and cook until they start to brown. finally, add the broccoli and cook until it is warmed through. the gnocchi should be lightly browned by now. Season well, then add the tarragon leaves. Divide the gnocchi between 4 dishes in a neat pile and pour a little of the warm velouté around each. Dress with a little more oil or a few shavings of parmesan if you like.

Try freezing gnocchi:

This mixture will probably make more gnocchi than you need. Once you have cut the gnocchi into pieces, lay them out on a tray and put them in the freezer. Once they are solid, tip them into a bag. Cook from frozen in boiling water until they float to the surface.
PER SERVING

448 kcalories, protein 14g, carbohydrate 84.4g, fat 8.4 g, saturated fat 0.9g, fibre 7.1g, salt 1.33 g

Incoming search terms:

Weeknight Skillet Sazon Chicken Tenders

This simple, kid-friendly chicken dish is quick and easy to make for any night of the week – ready in under 15 minutes!

When Karina, my oldest daughter (and the pickier of the two) was younger, and I was making something spicy I knew she wouldn’t eat, I used to quickly whip up this dish. Nothing fancy, it was simple and easy with ingredients I always had on hand.

Funny because once she went off to college I never made it again. Recently I ask her which of my recipes she likes most, this one is in her list of top 10. Considering how much she likes it and how quick and easy it is to make, I figured I’d have to share it with you all here. I always served it for her over rice with avocado but you can serve it over farro, quinoa or any grain you prefer. I’ve also taken the leftovers and shredded them in my blender for amazing shredded chicken to use in fajitas and quesadillas.

Weeknight Skillet Sazon Chicken Tenders
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 tenders with sauce • Old Points: 4 pts • Points+: 5 pts
Calories: 208 • Fat: 6 g • Protein: 33 g • Carb: 4 g • Fiber: 1 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 104 mg

Ingredients:

8 (1.25 lb) chicken tenders
1 1/2 tsp dry sazon seasoning (use my homemade sazon^[1])
kosher salt, to taste
2 tsp olive oil, divided
1/2 cup diced scallions
3 cloves garlic, crushed
1 medium tomato, diced
1/3 cup reduced sodium chicken broth

Directions:

Season chicken with dry sazon seasoning and salt. Heat 1 tsp of oil in a large nonstick skillet over medium high heat and add chicken, cook 4 minutes, turn and cook 3 to 4 minutes until golden brown. Set aside on a dish.

Add remaining teaspoon of oil and scallions and cook over medium heat 2 to 3 minutes. Add garlic and cook 1 minute. Add tomato, season with salt and cook 3 to 4 minutes until soft and thickened.
Add the broth, mix and return the chicken; cover and simmer 1 to 2 minutes to loosen the sauce.

References

^{^} homemade sazon (www.gordon-ramsay-recipe.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/weeknight-skillet-sazon-chicken-tenders html