DEBORAH CROMBIE: All that talk about fall and soups yesterday made me hungry for this one, although it is in our regular dinner rotation because it's not too heavy and all the ingredients except for the spinach are pantry and freezer staples. And it's quick and easy, perfect for weeknight dinners. My local butcher makes fabulous kielbasa so I usually have some in the freezer. If not, I use Pederson's uncured organic Polish sausage.
You might guess just how long I've been making this recipe from state of the old newspaper clipping!
I can now, however, throw this together from memory.
Here's my slightly updated version:
WHITE BEAN AND SPINACH SOUP WITH SMOKED SAUSAGE
Olive oil
1 chopped onion (any color will do)
3 cloves minced garlic
1 teaspoon crumbled dried sage (or more)
2 cans white beans (I use Bush's Great Northern, my fave)
1 carton (32 oz.) chicken stock
1/2 cup orzo (I use whole wheat)
8 oz sliced Polish sausage
1/2 teaspoon salt
Fresh ground pepper
1 bag fresh baby spinach
Parmesan or Romano cheese, grated
Saute onion in a splash of olive oil until it softens. Add garlic and sage, cook, stirring constantly, until fragrant. Add rinsed and drained beans, orzo, stock, and salt, and pepper. Cook until orzo is tender. Add sliced sausage, cook until sausage is heated. (If you put the sausage in at the beginning, it will get tough.) Stir in spinach, cook until spinach is just wilted.
Serve with a drizzle of really good olive oil and grated cheese. I like a little squeeze of lemon, too. It just makes the flavors pop. If you want to get really fancy, you could garnish with some fresh sage leaves, fried until crispy. Yum!
This is a very adaptable recipe, easy to make vegetarian by leaving out the sausage and using vegetable stock. You could substitute kale for the spinach. The original recipe calls for frozen spinach but I've never used it. I usually serve this with crisp toasted sourdough bread--sort of make-your-own-croutons.
REDS and readers, what are some of your tried-and-true weeknight favorite?
Yum! Thanks for the recipe . . . I’m looking forward to trying this soup . . . .
ReplyDeleteOne of our favorite tried-and-true recipes is for chicken, cabbage, and fennel cooked with bacon and apple cider. Another is a chicken cordon bleu casserole, a yummy dish that’s quick and easy to put together . . . .
Joan, I'd love to have the chicken-cabbage-fennel recipe! I'd make it this week!
DeleteYeah, Joan. Me, too!
DeleteHere's the recipe:
DeleteChicken with Bacon and Cabbage
1/2 pound bacon, chopped
3 pounds boneless, skinless chicken, cut into medium-sized chunks
1/4 teaspoon ground allspice
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 large onion, chopped
2 leeks, chopped leeks [use the light green and white parts only]
1 fennel bulb, chopped,
2 apples, cored and cut into smallish chunks
2 tablespoons fennel seeds
1 head cabbage, cored and chopped into medium-sized pieces
1 to 2 cups apple cider, as needed [or apple juice, if you prefer]
1/2 cup Applejack, or other apple brandy [optional]
Directions
Add the bacon to a 6-quart or larger round Dutch oven; cook until bacon is crispy, about 6 minutes. Remove bacon; drain on paper towel.
Cook chicken chunks until lightly browned, about 3-4 minutes; remove from pan.
Cook onion, chopped leeks, chopped fennel, allspice, salt, pepper, and fennel seeds, stirring frequently, until vegetables soften, about 5 minutes.
Add 1/2 cup apple cider and half of the cabbage; cook until cabbage softens slightly, about 5 minutes. Add remaining cabbage and cook about 5 minutes longer.
Return chicken and bacon to pan; add remaining cider and Applejack. Bring to a boil, reduce heat to low, cover, simmer until chicken is cooked through, and tender, about 10 minutes. If needed, add more apple cider to keep pot from cooking dry.
Serve with warm bread.
To cook in crock pot:
Cook bacon until crispy; remove from pot and drain.
Brown chicken chunks; remove from pan.
Place all ingredients except cider, Applejack, and cabbage in crock pot; stir gently.
Add cider; cook on low for two hours.
Add cabbage and cook for about an hour, until cabbage is soft.
Add Applejack during last half hour of cooking.
Serve with warm bread.
Thank you, Joan!! that sounds fabulous. I wonder if I can substitute hard cider for the regular cider and applejack? As I have hard cider and need to use and neither of the other...
DeleteI've never tried it, but I don't see why not. The apple flavor is what comes through in this dish, so you should be fine . . . .
DeleteI think my husband would love your soup, Debs. He loves bean soup, so this should fit the bill.
ReplyDeleteOne of our favorites is my chili I fix, topped with some shredded cheese for me and soup/oyster crackers for husband. I also love my mother’s vegetable soup recipe. Meatloaf is high on our list, as are salmon patties. I have two chicken casseroles I fix and one my husband actually fixes. I try to throw in a beef roast with potatoes and carrots every so often, and I make a beef stew with leftoand a few more ingredients. A baked spaghetti dish is usually on the menu once a month during the cooler/colder months.
All those sound good with the cooler weather, Kathy.
DeleteThat sounds so good, I think I'll make it this afternoon! I have a kind of kale in my garden, plus parsley and rosemary, and will substitute chicken sausage for the smoked just because I have some. Homemade chicken stock in the freezer, and cooked brown rice in the fridge instead of orzo, plus I'll probably add a dollop of pesto. So in the end it will be a different kind of soup entirely, but that's what soup is all about!
ReplyDeleteOne of my standbys is fish soup, with a tomato base, sauteed onion, garlic, peppers, and celery, plus brown rice and dill, a tiny splash of habanero sauce, and a bit of lemon or lime juice.
Edith, what kind of fish? I'm always trying to find ways to eat more fish, and would love the recipe for that.
DeleteEdith, I love tomato-based fish soups! I have a recipe I cut from a newspaper ages ago--no one likes it but me, so I don't make it very often.
DeleteDebs, it can be any white fish, or salmon, or a combo. Sometimes I'll throw in shrimp, which I usually have in the freezer. I'm an improv soup cook!
DeleteDebs, that recipe is very similar to the orzo and feta and spinach recipe from the NY Times that I made this week. Does it come out soupy or stewy?
ReplyDeleteThe standby in our house: wweet and sour meatballs. My mother-in-law's recipe is so basic it's embarrassing. Chopped meat, rolled into balls about the size of jawbreakers and dumped into a small/medium sized saucepan. Dump over it a can of Hunts tomato sauce. Yes, bland Hunts tomato sauce. Plus fistful of brown sugar and a healthy splash or two of white (or cider) vinegar. Cover the pan, turn the heat on low, and leave it to simmer for at least an hour. Shake the pan after about 15 minutes to be sure the meatballs aren't sticking to the bottom. Serve with white rice. We're having it tonight.
I'd love a great recipe for chicken pot pie...
Here's my chicken pot pie with biscuit topping Hallie: https://www.mysteryloverskitchen.com/2014/06/chicken-pot-pie-topped-with-herbed.html
DeleteThis sounds so good! Do you brown the meatballs first?
DeleteHallie, this comes out as soup, not stew. I'd love to try the meatballs. No seasoning in ground meat? I might try with ground chicken.
DeleteI made Craig Claiborne's beef stew with leeks and fancy mushrooms and a lot of Dijon mustard yesterday--it was delicious!
ReplyDeleteWow! That’s embarrassing—I made tacos. :-)
DeleteI almost made tacos:-) Maybe next week.
DeleteRoberta, I've been wanting to make some kind of beef stew or soup. I was looking at a recipe for a beef and barley soup but I need to find some barley that's not quick cooking.
Debs, thanks for that great recipe. Like Edith, I can adapt it so that it will work here and we adore bean soups.
ReplyDeleteWe are beef lovers here and one of our very favorite stews is a Catalan Beef Stew that was in the paper about 20 or more years ago. I still have the clipping, a half a page of ingredients and instructions. I am always delighted to find a recipe that does not depend on garlic for its main flavor because that is an ingredient that I use very sparingly, for digestive reasons. This recipe has about 20 ingredients with the meat marinated overnight in at least 1/2 bottle of Zinfandel and 15 or so spices. It is a huge "patsh-ker-rie" (one of my favorite Yiddish expressions which I think means literally pat, pat, pat) with about 50 steps. We have it frequently when entertaining for our "Scotch and Stew" evenings with friends.
Otherwise, I am very happy with Moosewood cookbook soups (all veggie and some vegan) and lots of things we eat all year, like chili. I have a recipe for a sweet potato and apple soup that is to die for, I completely blend it smooth. It is vegan and goes great before any kind of main dish or with sandwiches.
I am happy to share any recipe with friends. If you want a stew that takes 2 days to make, contact me on facebook. LOL
Judy, I don't think I'm going to be trying anything that complicated anytime soon, with a book due and no guests allowed... But I promise I will pull out my Moosewood and take a look.
DeleteNo guests, so this stew recipe will remain on the back burner, so to speak!
DeleteNow I'm hungry! The soup and the chicken pot pie both sound delicious, Debs and Roberta.
ReplyDeleteChili is a go-to staple. I make it the way my mother did, almost exactly, except that I use ground venison instead of beef. A can of this, and a can of that, which I always keep in the pantry.
Another really good and not especially difficult dish is Salmon Pasta. I broil some salmon almost cooked through, then let it cool. Then I have a pint or two of cherry tomatoes, chop some garlic, and put on a pot of angelhair or spaghetti. In some olive oil, saute the garlic, then add the tomatoes and cook until they soften up. Add the salmon, broken into small pieces, and finish the cooking, then add a big bunch of chiffonaded basil. Cook just enough more to wilt the basil. Grate lots of peccorino romano cheese into the sauce. Combine with the drained pasta and toss. More cheese, salt, and pepper over the top. So good.
One Halloween I served this at our semi-annual party, made with octopus ink pasta. It was a big hit.
The salmon sounds fabulous! I will make that tomorrow! Yum.
DeleteHank, if it's dry, just add more olive oil to the pasta. I try to use the pasta water, but sometimes I forget and dump it.
DeleteKaren, I'm definitely going to make this, maybe this week, before all my basil gets cold snapped. And on the chili, what combination of seasonings? We have always used Wick Fowler's Two Alarm Chili kit, and I use have ground turkey and half ground beef. I'd use venison if I had it. It's definitely time for chili here, but I have to get some Saltine crackers as that's Rick's MUST HAVE for chili.
DeleteSo difficult to remember to keep the pasta water :-)
DeleteSaltine crackers are a must for chili.
DeleteHank, I know! After a lifetime of throwing it out, now finding out it's good to use in the sauce. It's hard to break that habit.
DeleteDebs, I just use good old McCormick's-type chili powder. And lots of it. I have added chipotle and/or ancho chile if I think of it. Also, as soon as they started making it I switched to using the red kidney beans with chili seasoning. Beans are a must for us.
Deana, yes! It's the only time I eat saltines, but they make all the difference, don't they?
Yes, it's the only time I eat Saltines, too, but they go with chili!
DeleteDebs, do you think this recipe would work as well with Swiss chard? I have a ton of it in my garden this year.
ReplyDeleteThis is a great take on Italian beans and greens, Here is is most often made with escarole and cannellini beans. It's a staple on our menu. I use Italian sausage, if I add any meat, not really necessary, fresh thyme because it grows in my garden, and I add a Parmesan rind while it's cooking. Plus more grated when I serve it.
ReplyDeleteSo yes, Karen, any green work with this soup.
Thanks, Ann! Good point about the Parmesan rinds. I knew I was keeping them for a reason.
DeleteYes, I have a parmesan rind in the fridge too. Karen, I'd de-stem the chard and maybe chiffonade.
DeleteI make a lot of beans and greens soups--minestrone last week--but I think what makes this one really special is the sage. Although my friend makes it with thyme instead, so experiment away!!
Ooh, I have piece of petrified parm in my fridge, too. THanks!
DeleteI am not a fan of bean soup and I have never had sausage. So there’s that. :-)
ReplyDeleteMy go to these days is two things: one, seared scallops and spinach. Make sure scallops are dry dry dry. Melt some butter and olive oil and chopped garlic on a heavy frying pan until really really hot. Add scallops carefully one at a time, then LEAVE THEM without nudging them for 4-6 mins until they’ll come up from the pan effortlessly. Without scraping. Do both sides, removes from pan and keep warm. ( I just put a bowl over the plate-)
Add cowardly chopped spinach and tiny cherry tomatoes to the hot pan, lower heat and quickly sauté until spinach is wilted and tomatoes are soft—you can throw in white vinegar here, too, stir and then divide onto two plates, top with the scallops and add a wedge of lemon for each plate. Parmesan cheese is great on top, and we add brown rice. So easy!
Oh, that sounds delicious, Hank. I love scallops, and never think to get them.
DeleteOne question: how do you know which spinach is cowardly? :-)
I was going to ask the same thing, Hank!
DeleteI haven't had scallops in ages, as I'm not shopping in person anywhere but Trader Joe's. I might try some frozen scallops from Costco--their frozen seafood is usually really good--next time I put in order there.
And, Hank, bean soups are so delicious, and so good for you. Is this something your family didn't eat?
Cowardly! So funny. Coarsely!
DeleteI guess that’s exactly right, Debs, we never ever had it.
It also works for panko breaded chicken cutlets, pounded thin. The key to the crispy sear is high heat and no nudging.
ReplyDeleteI'll try that, too, Hank, as I accidentally got chicken breast tenders on a grocery order. I can just pound them. Now that's a satisfying thing when you're feeling frustrated, pounding meat with a mallet!! Always scares our poor timid dog.
DeleteI just use a heavy ladle to whap them . It works perfectly! Then Coat the tenders in flour, then egg whites, then pour the bread crumbs in a plastic bag and shake to coat.
DeleteI bet that is delicious, Debs! I'll be right over! This time of year I always want chicken and biscuits, the way my mother made it.
ReplyDeleteJudi, share the chicken and biscuits recipe! I did not grow up with this. I think I missed out on a lot of country cooking and casserole type things. It is interesting to see how much we are influenced by how our mothers cooked.
DeleteNow, if everyone will just come back and share their recipes, I'll be all set for a month!!
ReplyDeleteRoberta, do you have a link for the Craig Claiborne? Now going to look up your chicken pot pie...
Yum, that sounds fabulous. And a great thing to make if you have leftover rotisserie chicken. Roberta, what size casserole? And can you sub buttermilk for the milk in the biscuits?
DeleteNow I'm really hungry and not for anything remotely breakfast-y. Definitely will try this soup--think there's still kale in the garden. I found a Jamie Oliver recipe for potatoes and sausage online when the boys were still in high school--diced potatoes, cook with some olive oil until potatoes start crisping, add chopped onion, some salt and pepper, then sliced smoked sausage (any kind), thyme and cumin, and a pinch of red pepper flakes. Continue cooking until sausage is hot and dinner is served. Easy and they still love it!
ReplyDeleteYou cannot beat Jamie Oliver, Flora. I have almost every single one of his cookbooks.
DeleteI should pull them out and actually look through them for some new recipes!
DeleteThank you for the recipe. Among my weeknight favorites is the eggplant pasta. We buy eggplants at either the farmer's market or the local organic produce market. We use wheat free pasta (it's Super Green with spinach, green lentil, kale, and broccoli). They also make great leftovers.
ReplyDeleteDiana
Whenever we get a real cold snap here I like to make chili, the easy way. Which means either Wick Fowler or Carroll Shelby seasoning mix. Sour cream, grated cheese to add on top. Fritos for the bottom if I want Frito pie.
ReplyDeleteFavorite weeknight recipes. Cooking for one, on a weeknight, seems bit much right now because it's still hot here in California. The other night I made dump salad for my fellow evacuees and my self. It's pretty easy - wander the fresh veggies department, find any and all the raw items you like, a head of at least one good lettuce/salad greens. Wander over to the canned veggies aisle for a couple cans of beans, I normally go for kidney and garbanzo but last week I grabbed cannellinis by mistake. Grab a jar of pickled beets, marinated artichoke hearts and a good salad dressing (I don't make good vinegar based dressings) and raisins. Find the biggest bowl you have because you always make more than you think you're making. Chop, slice your salad stuff, dump in the bowl, sprinkle a handful or so of raisins and toss. Add your salad dressing if you know the amount of salad you made is going to be eaten in one night or serve the salad into large, individual bowls and then add dressing those smaller salads so have leftover salad isn't wilted the next day. It's a lot of salad. You can add some cheese, good crunchy sourdough bread, from San Francisco of course. I'm not cooking on the stove so this works. Of course I never make enough for just one night. The bowl I made on Friday night has lasted for a couple meals.
ReplyDeleteWhen it's cold, I usually go for a pork chop, add a chopped apple and maybe a handful of spinach added to the pan while the pork rests.
Weeknight recipes for me consist of either picking up takeout on the way home or making sandwich and a can of soup at home.
ReplyDeleteI barely cook anymore so you can imagine how little interest I have in cooking during the week after I come home tired from work. It's easier for me to just do a no muss and the least amount of fuss and just have a sandwich for dinner.
Youngest daughter makes this when she comes to visit. Love the corn cakes topper!
ReplyDeleteRachel Rays Turkey Chipotle Chili
https://www.foodnetwork.com/recipes/rachael-ray/turkey-chipotle-chili-with-pepper-jack-cheese-corn-cake-toppers-recipe-1942933.amp
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ReplyDeleteI am really late for the Sunday feast. I suggest spanakopita, it has a lot going for it. Quick to put together, can be frozen before cooking. Is vegetarian. And is sorta like assembling a jigsaw puzzle.
ReplyDeleteThat looks divine! I will try it in my Instapot, which I use both as pressure cooker and slow cooker. Loving all these soup/chili recipes!
ReplyDelete