Tag: Side Note Use

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

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

Roasted Turkey

by Pam on November 20, 2013

I made an early Thanksgiving dinner last Sunday and I wanted to make a roasted turkey that was simple and delicious. I looked in my cooking “bible” The New Best Recipe Cookbook from the editors of Cook’s Illustrated and found the perfect recipe. I loved the technique they used for cooking the bird. First you brine the bird for four hours then you let it dry out in the refrigerator for at least 8 hours (up to overnight). When you are ready to roast the turkey you first spread a little bit of butter all over the bird then simply season it. Next, cook the bird breast side down for awhile. Then, carefully turn the bird onto it’s side, baste it, and cook for a little bit. Next, flip it to it’s other side, baste it, then cook for awhile. Finally, place the bird breast side up, baste it, then finish roasting until the bird is done. Doing this made the turkey cook very evenly and the breast meat stayed moist and tender while the dark meat finished cooking. I thought it might be difficult to do but it was actually super easy. It turned out to be a beautifully cooked bird that was flavorful, moist, and super delicious. We all enjoyed it!

Remove the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (4o degrees or colder) for 4 hours.

Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss^[1] the bird.

Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird – it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another 1/2 cup of water.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it’s breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.

Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.

Print^[2]

Save^[3]

Roasted Turkey

Prep Time: 4 hours brine + 8 hours in the refrigerator

Cook Time: 2 + hours

Ingredients:

2 cups of table salt
1 (12 lb) turkey, rinsed thoroughly
2 tsp olive oil
2 medium onions, chopped coarse
3 carrots, chopped coarse
3 stalks of celery, chopped coarse
3 cloves of garlic
Several sprigs of thyme, divided
Several leaves of sage, divided
3 tbsp butter butter
Sea salt and freshly cracked pepper, to taste

Directions:

Remove the neck (and anything else) from the cavity of the turkey. Dissolve the salt in 2 gallons of cold water in a large stockpot or clean bucket. Add the turkey and refrigerate or set in a very cool spot (4o degrees or colder) for 4 hours.

Remove the turkey from the brine, rinse well under cool running water, and pat dry inside and out with paper towels. Place the turkey on a rack set over a rimmed baking sheet. Place the turkey, uncovered, in the refrigerator and air-dry for at least 8 hours or overnight.

Adjust the oven rack to the lowest position and preheat the oven to 400 degrees. Toss one third of the onions, carrots, celery, garlic, thyme, and sage along with 1 tablespoon of butter into the turkey cavity then season the cavity with sea salt and freshly cracked pepper, to taste. Bring the turkey legs together and truss the bird.

Drizzle the olive oil in the bottom of a roasting pan. Scatter the remaining vegetables, thyme, and sage in the roasting pan. Pour 1 cup of water over the vegetables. Set a roasting rack in the pan. Brush the entire turkey evenly with the remaining butter, then season with sea salt and freshly cracked pepper, to taste. Place the turkey, breast side down, on the rack. Place into the oven and roast for 45 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey, leg/thigh-side up with a couple of wads of paper towels. Side Note: My turkey wanted to fall over so I balled up some tin foil to hold the turkey up. I was worried that the tin foil would rip the turkey skin, so I placed a couple of the onion chunks in between the tinfoil and the bird – it worked great! Baste the bird again then place back into the oven for 15 minutes. If there isn’t much liquid in the bottom of the pan, add another 1/2 cup of water.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so the other leg/thigh-side is up with the couple of wads of paper towels you used before. Side Note: Use the balled up tin foil and onions to hold up the bird again. Baste the bird again then place back into the oven for 15 minutes.

Remove the pan from the oven, making sure to close the oven door, and place onto the counter. Baste the bird with the juices from the pan then carefully turn the turkey so it’s breast side up with the couple of wads of paper towels you used before. Baste the bird really well then place back into the oven to finish roasting, about 45 minutes or until the breast registers 165 with a meat thermometer and the thigh registers to 170-175.

Remove from the oven to a carving board and let the bird rest for at least 20 minutes before carving. Enjoy.

References

^{^} truss (www.finecooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland. It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian^[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist. It smelled amazing while it simmered on the stove all afternoon and tasted even better. My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full. My son loved it and asked for leftovers for his school lunch tomorrow. My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Print^[2]

Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

References

^{^} The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)