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This was a delicious soup.  It is from foodnetwork.com .  Soup is always a one dish meal, this one was even easier as it used canned beans.  We had 2 dinners plus Jim had a lunch from this recipe.  

Ingredients: 

2 T EVOO

1# (4) sweet Italian turkey sausage links, sliced 1/2” thick

1 large onion, chopped

3 carrots, chopped

1  fennel bulb, chopped, fronds reserved for topping

Kosher salt and freshly ground pepper

2 t Italian seasoning

2 (15.5 oz. cans navy beans, drained and rinsed

3 bay leaves, preferably fresh (got a tree in your backyard?)

4 C low-sodium chicken broth

1 (5 oz) package baby spinach

Juice of 1/2 lemon

Directions:

1. Heat the oil in a large Dutch oven or other pot over medium-high heat.  Add the sausage and cook, stirring occasionally, until browned all over, about 6 minutes.  Remove with a slotted spoon to a plate.
2. Add the onion, carrots, fennel and a pinch each of salt and pepper to the pot.  Cook stirring occasionally, until softened but not browned, 5-7 minutes.  
3. Stir in Italian seasoning.  
4. Add the navy beans, bay leaves, chicken broth, 2 C water, the sausage, 1 t salt and a few grinds of pepper.  Bring to a boil, then reduce the heat to a steady simmer; cover and cook until reduced slightly, about 15 minutes.
5. Stir the spinach into the soup until wilted.  
6. Add the lemon juice; season with salt and pepper.  
7. Discard the bay leaves.
8. Divide the soup among bowls and top with fennel fronds. 

This morning I made a great breakfast.  I found it on the internet last night by some random site that popped up.  The internet recipe forgot things like oven temperature and time.  I improvised and it worked.  Forgot to take a photo but definitely company quality.  

Ingredients:   

1# breakfast sausage

8 eggs + 1 egg for a wash

8 oz. block of cream cheese (room temperature) 

2 pkg Pillsbury crescent dough  

2 C shredded cheese

Directions:   

1. Preheat the oven to 350 degrees F.
2. Fry up the sausage breaking it into small crumbles.
3. Spray a 9” X 12” baking dish
4. Lay one sheet of crescent dough in the bottom of the dish.  pinch the perforations together.
5. Spread the cooked sausage evenly on top of the dough.
6. With a mixer mix the 8 eggs and the cream cheese in a bowl.  Be sure to thoroughly combine into a creamy mixture.  
7. Pour this mixture over the sausage evenly.  
8. Sprinkle the cheese over the whole area. 
9. Lay the second roll of crescent dough out on a sheet of parchment paper.  Again pinch the perforations together and stretch to the size of the dish.  Pick up and lay on top of the sausage egg mixture.  
10. Make an egg wash with the remaining egg and 1 T water.  Use the wash to brush the top layer of dough.     
11. Bake for 35 minutes.  Leave a few minutes after removing from the oven.
12. Cut into squares and serve.  It serves 8. 

We packaged the remaining for 3 breakfasts each.  It was delicious.  Lucy was disappointed there was no bacon, but we put some in her breakfast and the kibble disappeared.  

Here is another Katie Lee disaster recipe.  It seemed so simple and I was having a busy day.  Tuesday is Moore night and it was so simple to make a dinner and participate.  What I ended up with was very charred veggies and Italian sausage so hard I could barely cut it.  So I am going to give you what I think the timing should be.  I used Aidells Italian sausage.  They really just need to be heated.  If you are using fresh sausage Cook it on the sheet pan first for 15 minutes, then go on with my timing.

Ingredients: 

1# Italian sausage links

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 red onion, sliced

4 T EVOO

1 t garlic salt

8 (1/2” slices) polenta

Kosher salt and black pepper

3 T grated Parmesan cheese

Directions:

1. Preheat the oven to 450 degrees F.
2. Put the sausage, onion, and peppers on a rimmed baking sheet.  Drizzle with 2 T of the oil and sprinkle with garlic salt tossing lightly with tongs to coat.
3. Toss the polenta slices with remaining 2 T oil and a pinch of salt and pepper.
4. Add the polenta and place in the oven for 25-20 minutes.
5. Flip and sprinkle everything with cheese and broil for 2 minutes, until everything is brown and lightly charred.  

This recipe is the find of the century.  It is so easy and the taste is wonderful.   

Ingredients:

2 1/2 C low-sodium chicken broth

1 C long grain white rice (I used Basmati)

3/4 # boneless, skinless chicken breasts, cut into 1 1/2” piece

1/4 # smoked turkey sausage, like andouille or keielbasa, sliced

1 can (141/2 oz.) low-sodium diced tomatoes

3 T dried minced onions

1 T chopped fresh parsley

1/2 t dried thyme

1/2 t garlic powder

1/2 t freshly ground black pepper

1/2 t cayenne pepper 

1 bay leaf

Directions:

1. In a Dutch oven, combine all ingredients down to the bay leaf.  Stir slightly but make sure the rice remains on the bottom.
2. Bring to a boil over medium-high heat and cover the pot.
3. Return the heat to medium-low and simmer , stirring occasionally, until the rice is tender, about 30 minutes.

I actually had to turn it on low for the 30 minutes.  It was delicious and so, so easy.  Will be making this a few times I guarantee.  

Haven’t kept up with the blog as it has been a combination of leftovers to be rid of and spices to use up on the fish and rice dish.the beef and rice dish was so large that we divided it into two lunch portions for Jim after eating it twice.  I had frozen the Almond sauce and thawed.  It was still so good.  

Finally it was Saturday.  We started out at the Farmer’s Market and progressed on to Publix.  We had a steak and a half in the freezer to use up.  Jim has been complaining that we have not had enough red wine.  I bought eggplant, zucchini and mushrooms to grill.  I marinated them in EVOO, oregano and Italian parsley that I had dried from my garden. they were delicious.  Jim was happy.  

Sunday I made a Low Country Boil from Bobby Dean’s cookbook.  We were rather late eating dinner.  I spent the day trimming the Japanese Maple in the back patio.  Most of Jim’s day was consumed with plumbers.  Saturday afternoon Jim discovered there was no hot water.  We have a tankless water heater which he has been told should be flushed once a year.  Of course he ignores anything I say.  The end of the day Jim was signing up for a whole new system as 10 years of negligence rendered it unfixable.  So Monday we are getting a new system.  Meanwhile I forgot to take a photo of the Low Country Boil, but it was very good.  I used very large Shrimp.  Serves 4.

Ingredients:

2 T crab boil

3/4 # small red new potatoes

1/2# cooked spicy chicken sausage cut in  2” pieces

2 ears shucked fresh corn on the cob, but in half crosswise

1 1/2# unpeeled large shrimp

Directions:

1. Fill a large pot with 3 quarts water and stir in the crab boil.  Bring the liquid to a boil over medium-high heat.  
2. Stir in the potatoes and sausage and cook over medium heat until the potatoes are almost tender, about 20 minutes.
3. Stir in the corn and cook for 10 minutes more.
4. Add the shrimp and cook until the shrimp are just opaque, 2-3 minutes.  
5. Drain well and enjoy.