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Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

Spinach and Turkey Italian Sausage Soup with Veggies and Orzo

by Pam on September 17, 2012

I am sorry I didn’t post my normal Monday recipe but I was feeling terrible on Sunday with a nasty headache, stuffy nose, & sore throat so I didn’t have it in me to cook or do a blog post. Thankfully, I am feeling better today but still not 100%.  My daughter is getting over a cold and my son now is coughing and has a stuffy nose – you’ve gotta love the back to school germs!!  Even though it’s nearly 90 degrees outside, I decided to make us a big batch of soup in hopes that it will make us all feel better.  I grabbed whatever I had on hand which ended up being spinach, tomatoes, carrots, celery, onions, lots of  garlic, turkey Italian sausage, orzo, and chicken broth.  It was quick to make and only simmered for 1 1/2 hours so my house didn’t get too hot.  I loved how simple this soup was to make and how comforting and delicious it tasted.  The best part is that both of my kids requested leftovers for their school lunches – I love that!

Heat the olive oil in a large Dutch oven over medium heat.  Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through.  Side Note:  Use a potato masher to break up the Italian sausage quickly and easily into crumbles.  Add the  carrot, celery, and minced garlic; stir often for 2 minutes.  Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste.  Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes.  Add the spinach right before serving.  Taste and re-season if needed.  Enjoy.

Print[1]



Spinach and Turkey Italian Sausage Soup with Veggies & Orzo




Yield: 8

Prep Time: 10 min.

Cook Time: 90 min.

Total Time: 100 min.



Ingredients:

1 tsp olive oil
1 small sweet yellow onion, diced
3 turkey Italian sausages, casings removed
3 carrots, diced
3 celery stalks, diced
5 cloves of garlic, minced
1 15oz can of diced tomatoes, drained
8 cups of chicken broth
3 tsp chicken bouillon granules
1 bay leaf
Sea salt and freshly cracked pepper, to taste
1 cup of orzo
2 cups of baby spinach, chopped

Directions:

Heat the olive oil in a large Dutch oven over medium heat. Add the onion and the turkey Italian sausage and cook, stirring often, until the sausage has cooked through. Side Note: Use a potato masher to break up the Italian sausage quickly and easily into crumbles. Add the carrot, celery, and minced garlic; stir often for 2 minutes. Add the diced tomatoes, chicken broth, bay leaf, chicken bouillon granules, and season with sea salt and freshly cracked pepper, to taste. Cover with a lid and let the soup simmer for 1 1/2 hours, stirring occasionally.

Add the orzo and simmer for 15 minutes. Add the spinach right before serving. Taste and re-season if needed. Enjoy.



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Gordon Ramsay’s Sea Bass with Pepper Sauce

This wonderful looking Sea Bass dish was prepared by Gordon Ramsay on his hit show The F Word[1]. Read through my estimated ingredients quantities and instructions, then feel free to watch the video at the end to get a clearer idea of how to prepare this delightful meal.

Ingredients:

  • Filet of Sea Bass
  • Bell Pepper – 1 large red and 1 large yellow, or several of both
  • Shallots – 3
  • Star Anise – 3
  • White Wine Vinegar – 1 1/2 Tbs
  • Vermouth – 2 Tbs
  • Olive Oil
  • Fresh Thyme Sprig leaves
  • Salt
  • Fresh Basil – 1 very large sprig, or two smaller ones
  • Water

Directions for the Sauce:

Julienne the bell pepper, do the same with the shallots. Heat olive oil in a hot pan, then add the peppers and shallots, add star anise and a pinch of salt. Stir well and cook for several minutes until the peppers are beginning to soften up. Add the basil whole, and pour in the white wine vinegar and vermouth. Reduce for several minutes over moderate heat until liquid is mostly absorbed. Add enough water to the pan to cover the peppers half way. Bring to a boil and simmer until liquid is about half gone. Carefully add all of the ingredients to a blender and liquify. Be sure to hold the lid on the blender. Many of my readers discovered when making another Chef Ramsay dish which required a blender that it’s helpful to hold the lid on with a dry towel (no burns, no messes).

Directions for the Fish:

Lay the fish on a cutting board skin side up. Score the fish every half inch along the length of the filet. Add salt and thyme leaves to the inside of each score, then drizzle with olive oil. You can now lovingly hold and caress the filet in your hands if you’re as crazy as Chef Ramsay about food, if not, you can skip the caressing (see the video if you want to know what I mean, that man loves food!).

Heat olive oil in a hot pan and add the fish, skin side down. Hold the fish down with your fingers for 30 seconds to prevent curling. Ninety percent of the cooking will take place with the skin side down. Watch the fish and turn it when most of the meat has turned a bright white. Finish up cooking and remove from heat.

Serving Instructions:

Pour the sauce onto a plate with a large enough lip to hold the sauce – fill the bottom of the plate. Add cooked Sea Bass, skin side up. Drizzle olive into the sauce circling the fish. DONE.

»crosslinked«[2]

References

  1. ^ F Word (www.amazon.com)
  2. ^ »crosslinked« (gordon-ramsay-recipe.com)

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Agua De Sandia (Watermelon Water)

Can’t think of anything more thirst quenching that this on a hot summer day like today – chilled watermelon pureed with water, a squeeze of lime juice over a large glass of ice. Agua fresca is as common in Mexico as ice tea is here in the States. And BONUS, since watermelon is naturally sweet, there’s no need to add any sugar!

Watermelon is an excellent source of vitamin C, lycopene, beta-carotene
and a great choice for it’s anti-inflammatory and antioxidant health
benefits, so eat as much as you can, before the summer’s over.

Last weekend I spent a few days out in Montauk for a little
family getaway. It’s only about 2 hours away by car (if you
don’t count traffic) but since it’s on the most eastern tip of Long Island, where
all the highways from NYC merge into one road, there’s always
traffic. It’s worth it though – the beaches, lighthouse, restaurants, shopping  – it’s so much fun!

After a morning at the beach we went to the town to grab some lunch at La Brisa[1]. Aguas frescas, horchata, fish tacos – I was in heaven. Probably had the best ceviche I’ve had in a long time (although a bit overpriced) but I couldn’t stop talking about it all weekend. I had a fish taco and pork taco with the watermelon agua fresca. As I sat there, I kept thinking I can’t believe I don’t have this recipe on my blog. So of course, I came back, bought some watermelon and here it is, tasted exactly like the one I had in La Brisa.

And you may even want to make some skinny fish taco’s[2] to go with it!

Watermelon Agua Fresca
gordon-ramsay-recipe.com
Servings: 4  • Size: 1 large cup  • Old Points: 0 pts • Weight Watcher Points+: 0 pt
Calories: 73 • Fat: 1 g • Carb: 16.5 g • Fiber: 1 g • Protein: 1.5 g • Sugar: 15 g
Sodium: 4.5 mg • Cholest: 0 mg

Ingredients:

  • 6 cups seedless watermelon cubes
  • 3/4 cup water
  • 4 thin lime slices, for garnish
  • a few sprigs mint, for garnish
  • ice

Directions:

In the blender combine the watermelon and water and puree until smooth. Pour into a pitcher and garnish with sliced limes and a spring of mint.

To serve, place the ice in each glass and pour the watermelon agua fresca. Garnish each glass with a lime wedge and serve.

References

  1. ^ La Brisa (www.tacombi.com)
  2. ^ skinny fish taco’s (www.gordon-ramsay-recipe.com)

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