November 5, 2013 § 5 Comments
So, I have this problem where I am hungry all the time. Most days, I could eat my lunch at 10 a.m. And now that I go to the gym right after work, I’m not eating dinner until 8pm. This just means I need something hearty and delicious for lunch that will hold me over.
I love soups for lunch. This sweet potato and sausage soup is a WINNER. Hearty? Check. Delicious? Check.
The soup was so steamy, all my photos are slightly foggy. Foggy with awesomeness.
Recipe from Shutterbean (with minor changes)
What you need:
- 6C chicken broth
- 2C water
- 1 pound sweet Italian sausage (no casing)
- 2-3 sweet potatoes, peeled and diced
- 3 cloves minced garlic
- 1 large yellow onion, chopped
- 1 tbsp olive oil
- ¾ C small pasta shells
- 6C chopped spinach (could use kale or a combination)
- Parmesan cheese, grated
- Salt and pepper, to taste
What to do:
First, prep your ingredients. Remove the casing from your sausage, if needed. Peel and chop your onion and sweet potatoes, and mince your garlic. Chop your spinach, and grate your Parmesan. Ready? Here we go!
Heat your olive oil in a large nonstick Dutch oven or soup pot. Add your onion and garlic, and cook until soft. Then, add your sausage in small pieces. Cook until the sausage is browned.
Now, add your chopped sweet potatoes, broth, and water. Bring the pot to a boil, then add your pasta shells. Cook for about 8 minutes, then reduce to a simmer. Toss in your chopped spinach. Keep simmering until the greens wilt and the pasta is tender.
Top bowls with grated Parmesan!
A spoonful of goodness!
EDIT: Something funky happened to this post after I published it on 11/5, and it reverted to a draft. Re-published on 11/6. Sorry for weirdness!
October 8, 2013 § Leave a comment
Baked tomatoes are one of my favorite dishes, especially in the summertime when homegrown tomatoes are abundant. Over the weekend, we pulled the last two tomatoes from our garden (tear), and I decided to bake them. Does this pretty much mean winter is on the way? Don’t answer that.
What you need for each tomato:
- 2 tablespoons of Italian bread crumbs
- 1 tablespoon of Parmesan cheese
- A drizzle of extra virgin olive oil
What to do:
Preheat your oven to 375.
Slice the top off of each tomato. Scoop out the tomato pulp and seeds (sometimes I use a sharp knife to remove the center). You’re just making some room for the filling!
Mix your bread crumbs and Parmesan cheese in a bowl. Add your olive oil and stir. The mixture will still be partially dry.
Place tomatoes in a glass baking dish. Scoop two tablespoons of the mix into each tomato. Sprinkle on a little extra cheese.
Bake uncovered for 25 minutes.
Two tomatoes on a plate, just hangin’.