{Slow Cooker} Sausage and Bean Soup with Pasta & Kale

Once again, I've come to the time of year where I can't decide if it's still soup weather or not.

Some days lately it's been up in or near the 70's with sunshine streaming in the windows, inviting me to unpack my summer box of clothes. But other days, like today, the gray returns and the chill creeps back in like an unwanted guest who has overstayed their welcome.The warm sunny days make me eager to dust off the grill and make big crisp salads, but when the rain and fog roll back in I still cling to my warm, comforting, hearty soups.

This soup is so delicious that even if it's warm where you are, you might not want to wait for fall!

It is full of hearty things like sausage, beans, pasta, and of course, veggies! The sausage adds a bit of zip and the kale gives it a vibrant freshness.

Enjoy!

Sausage and Bean Soup with Pasta & Kale

(printable version)

adapted from The Italian Dish

serves about 6

1 cup dried cannellini beans, soaked (or 1 15 oz. can, drained)

1 lb. ground sausage (turkey or pork)

1/2 med. onion, diced

1 med. carrot, diced

1 TB olive oil

2 garlic cloves, minced

 1 15 oz. can diced tomatoes

6-8 cups chicken broth

1 tsp dried thyme

1 bay leaf

salt and pepper

1 cup ditalini pasta (or any small pasta)

a few handfuls of chopped kale

grated Parmesan cheese (for topping)

In a large skillet, brown the sausage; remove from pan and drain off the fat. Do not wipe clean. Add onion, carrot and olive oil and saute 2-3 min. or until softened. Add garlic and saute about a minute more.

Combine sausage, sauteed vegetables, tomatoes, chicken broth, thyme, bay leaf and salt and pepper in crock pot. Cook 6-8 hrs. on low setting.

15-20 min. before serving, add pasta; stir. Cook on high until pasta is almost tender, about 10 min. Add kale and stir, cooking for several minutes or until wilted.

Serve topped with grated Parmesan.

Ground Turkey and Black Bean Enchiladas

So, I've been tweaking recipes again...

I tend to do that when:

a) What's on the menu doesn't sound good

b) Some particular ingredient is begging to be used

c) A recipe sounds absolutely amazing but I don't have everything it calls for

d) c) happens and I decide to risk turning up something semi-amazing instead by substituting something else

e) all of the above

So the scenario last week was that I had ground turkey tacos on the menu (enter reason A). For some reason, tacos just didn't float my boat that day, so I was trying to think if there was something else yummy I could make with the ground turkey and tortillas. Enchiladas immediately came to mind, enhanced by the fact the a can of black beans was calling my name (enter reason B). So, I began a diligent internet search for enchiladas with black beans. I stumbled upon a delicious looking recipe including homemade enchilada sauce on a blog called "Scrambled"- but alas! it included not ground turkey but shredded beef using a chuck roast and some crazy long preparation that I am sure creates a magnificent enchilada but which I had neither time, ingredients nor desire to invest in (enter reason C).

SO.

If you think that reason D enters here, you would be absolutely correct.

So, in essence, E just happened, didn't it?

Anyway, back to the enchiladas. Thanks to the ground turkey, some amazing whole wheat tortillas from Trader Joe's, Scrambled's fantastic, flavor-packed sauce, and my hubby picking up a few things at the store, we knocked these enchiladas out of the park!

I did not want to stop eating them- seriously! I have not normally been a huge fan of red-sauce enchiladas (see my recipe for "white enchiladas"), but this delicious flavor combination made me a believer!

Ground Turkey and Black Bean Enchiladas

(printable version)

adapted from Scrambled

serves 6

1 1/2 lbs. ground turkey

1 TB oil, if needed

1 lg onion, diced

1/2 tsp salt

1 1/2 TB chili powder

2 tsp cumin

2 tsp coriander

1/4 tsp cayenne

4 cloves garlic, minced

28 oz. tomato sauce

1/4 cup red wine

2 cups shredded cheddar cheese

2 15-oz. cans black beans, drained and rinsed

12 whole wheat flour tortillas

cilantro and sour cream for garnish, if desired

Brown ground turkey. Drain and reserve fat (if there is any). Set turkey aside. 

Return 1 TB fat to pan (if there isn't any, add a TB of oil) and add onions. Sprinkle with salt and cook till soft, about 10 min. Add spices and cook one minute. Add garlic and cook an additional minute.

Add tomato sauce and red wine and bring to a boil. Add turkey to the sauce, reduce heat and simmer about 15 minutes. 

Using a slotted spoon, remove as much of the meat from the sauce as you can, placing it in a large bowl. Add beans and one cup of the cheese to turkey and mix well.

Spread 1/2 cup of the sauce in the bottom of a greased 9 x 13 pan. Preheat oven to 375. Warm tortillas (place in microwave between paper towels for 10-15 sec. or until slightly warm).

Working one at a time, roll 1/4 cup of the meat/bean mixture into each tortilla. Place seam side down in the baking dish. Repeat for each one until the pan is full. Top with remaining sauce and cheese. 

Cover loosely with foil and bake 20-25 min. or until cheese has melted.

Garnish with cilantro and sour cream if desired.

Note: I found that these enchiladas do not freeze very well when prepared beforehand. I would recommend if you want to freeze half the batch that you freeze the filling, then when ready to use, thaw filling and roll enchiladas. Bake as directed.

Easy Taco Casserole

This quick and easy meal is another "Pinterest-inspired" dinner (we've had a lot of those lately, have you?)...but I have to admit, though the concept sounded yummy, the recipe looked a little bit, well...dull. Sooo...I took the liberty of jazzing it up. Just a little. You know, a little sour cream here, a few olives there...that kind of jazz.

And though it isn't a meal that would win any beauty contests, it IS very addictingly yummy AND super easy and fast to put together. And it melds some great flavors. So throw a fiesta- and don't forget to invite Easy Taco Casserole!

As a side note, would there be any objections to calling this a "casser-ole´"? Just thought I'd ask.

Easy Taco Casserole

(printable version)

from Disney Famliy

serves 2-4

1/2 lb. ground turkey, browned

1 cup corn

1 cup salsa

1/2 bag corn tortilla chips (or enough to cover pie pan twice when crushed)

1 cup shredded cheddar cheese

1/2 cup or so sour cream

1 can sliced olives

Preheat oven to 350.

Mix turkey, corn and salsa.

Lightly grease a pie plate or 8 x 8 glass pan. Slightly crush tortilla chips and spread in an even layer, covering bottom of pan. Top with half the meat mixture, followed by half the sour cream, half the cheese and half the olives. Repeat layers. Cover lightly with foil.

Bake 30-40 min. or until bubbly and cheese is melted.

Note: this recipe can also be made ahead and frozen! Simply bake 20 to 30 min. more.

Spaghetti with Mozzarella-Stuffed Turkey Meatballs and Chunky Marinara {a Crazy Cooking Challenge}

Wow. I think I set a personal record for the longest title yet! And rightly so. If any, flavor-packed dish is deserving of a long, drawn out title, this delicious spaghetti is.

When I heard that the March cooking challenge would be spaghetti, I was delighted. Spaghetti, how I love thee...let me count the ways:
1) Plain and simple: easy, ground beef simmered in sauce out of a jar, over plain noodles.
2) Quick homemade sauce with Italian sausage, over whole wheat thin spaghetti or angel hair
3) Mom's recipe, chicken simmered in red sauce all day in the crock-pot, served over rotini.
4) Always, always!! With sour cream and shredded cheese. Yes. Ah, comfort food.
5) WITH THESE MEATBALLS- I mean, hey! They are stuffed with cheese for goodness' sake!! What more can you ask?? Bacon, you say? Bacon and cheese stuffed meatballs?? Hmm, that is an idea worth considering. Moving right along...



 I can't even begin to tell you how much flavor is packed into these little round balls of meat. Also known as meatballs. When I stumbled upon this recipe on Lauren's Latest, I knew I had found my ultimate spaghetti. But, alas! There was no sauce recipe, so I searched the web for the perfect sauce to compliment such a magnificent concoction as cheese stuffed meatballs. Moist, flavorful, cheese stuffed meatballs. Chunky Marinara from For the Love of Food caught my attention. It is chock full of tomatoes and onions and is just perfect for a gal like me who doesn't like to drown her pasta in red sauce.

Now, normally incredible yummyness is accompanied by a heaping serving of guilt. HOWEVER...take a moment to calculate with me... Turkey meatballs + Vegetable-laden-sauce + Whole wheat spaghetti = Healthy! Yay! Devour the incredible yummyness and throw the guilt out the window!

Anyhow, long story short, I combined recipes from these two fantastic bloggers, and it magically transformed into one delicious meal.

Spaghetti with Mozzarella-Stuffed Turkey Meatballs and Chunky Marinara

(printable version)

combined and tweaked by Jenn

Original recipes by Lauren's Latest and For the Love of Food

serves 4-6

whole wheat spaghetti noodles, or noodles of your choice

For meatballs:

1 slice white bread

1/4 cup milk

1 1/4 lb. ground turkey

1/2 cup finely diced onion

2 cloves garlic, minced

1 TB ketchup

1 egg

3/4 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/4 tsp dried oregano

1 tsp dried parsley

24 1/2 in. cubes mozzarella cheese

Preheat oven to 375. Grease or line baking sheet with parchment paper. Tear bread into chunks and place in large bowl. Pour milk over bread and let it soak while you chop onions and garlic. Add the remaining ingredients (except cheese) to the bread/milk mixture and mix thoroughly. Scoop mixture by the tablespoon into your hand and push one cube of cheese into the center. Press meat mixture around cheese to completely cover and place on baking sheet. Repeat until all meat mixture is used. You should have 24. Bake 20-23 min. or until meat is thoroughly cooked. Serve with marinara atop spaghetti.

For marinara:

1 med. yellow onion, diced

1 garlic clove, minced

1 can diced tomatoes

1 tsp dried Italian herbs

1 tsp dried basil

2 TB red wine vinegar

1 TB olive oil

salt and pepper to taste

Saute onions in olive oil about 5 min or until translucent. Add garlic and saute several minutes, until fragrant. Add the rest of the ingredients and simmer at least 5 min. Serve with spaghetti and meatballs.

Sources: Lauren's Latest and For the Love of Food

Shepherd's Pie {Mini}

I love ramekins. They're just so darn cute! Anything you make in them gets an instant "cute makeover." My latest experiment involved my new 14 oz. ramekins- perfect for individual dinner serving sizes! I used my mom's yummy shepherd's pie recipe, with a few tweaks and served it in these adorable portion-size dishes.

It was perfect! And so fun to have your own dish to scoop delicious casserole from. I will definitely be trying more casseroles or other dishes (lasagna, anyone?) in my new larger ramekins.
Start with seasoned ground turkey, layer with corn and then top generously with mashed potatoes, a pinch of pepper and a sprinkling of grated cheese.

Mmmm....comfort food- in a perfect portion size!

Mommy's Shepherd's Pie
(printable version)

(with my tweaks)

serves 4

1 lb. ground turkey or hamburger, browned

1 recipe taco seasoning (find the recipe here)

3/4 cup water

1 can corn (or frozen corn)

mashed potatoes, prepared according to box directions for 4 servings (or substitute your own homemade potatoes- you'll need at least 2 cups)

freshly ground black pepper

1 cup shredded cheese

Combine turkey, seasoning and water, simmer at least 15 min.

Divide seasoned turkey into 4 large ramekins (or use 1 8x8 pan).

Divide corn evenly among ramekins; top each with 1/2 cup of mashed potatoes.

Sprinkle with pepper, top each with 1/4 cup of cheese.

Bake at 350 for 20-30 min. or until hot through.

A Tale of Two Soups (Turkey Chowder/Beef-Barley Soup)

This is a tale of two soups that I made
Both in the crockpot and both blogposts delayed.
I am rhyming this post for no apparent reason
Maybe I've lost it- maybe it's just the season.
On any account I hope you enjoy it
If I ever finish and don't decide to destroy it!
Getting back to the soups- well, one was a chowder...
But they both were a hit, so I couldn't be prouder.
One began as a turkey, the other a roast
I was satisfied with each, so I'll try not to boast.

The week before Thanksgiving I cooked the turkey
I wanted my own leftovers, you see.
So when we were done with what we could eat
To the freezer went the rest of the meat.
Later on when we'd come back
I took the turkey out of it's freezer sack
And popped in the crockpot this recipe dear
One I'd found online after Thanksgiving last year.
It came from a place called Recipezaar
I if I would rate it, I'd give it more than one star!
Probably five, it's really that good
If you have turkey, then try it you should!
It involves mostly veggies and broth, of course
Chicken, unless you make turkey broth straight from the source!
I guess what makes it a chowder is the flour
Which you cook with the onion before simmering for hours.
A special flair that you put in this dish
A half cup of apple juice which makes it delish!
Homestyle goodness and a tangy flavor
This is one chowder that you'll want to savor!

The second soup, as I said, was a roast
But it was bad news- I might even say "toast!"
The meat was fatty and chewy and gross
I thought I might thow it out- and came close.
But I hoped maybe I could redeem it with soup
We'd just see if my meat could jump through that hoop!
It needed some tenderizing- maybe soup would be just the thing
And a church dinner was coming and I needed something to bring.
So later I trimmed all the fatty parts down
And chopped up the good parts- I sure went to town!
I added some veggies (corn, peas, garlic, potato
Celery, carrot and even tomato)
Bay leaf, basil and barley too
Better add broth or this will be stew!
Better Homes & Gardens is the one that I owe
For this delicious recipe that I have to show.
"Beef-Barley Soup" proved to be just right
Savory and warm, comfort food to the last bite!

Both of these soups (excuse me...chowder- oh well)
Create in your home a lovely food smell.
They simmer away in the crockpot all day
Ready when you are to keep hunger at bay.
Both can be served with a side that you choose
But here are a few suggestions for what you should use:
Rolls are always a pleaser- that's true

Or you could always go for something that's new.

Biscuits are also an option that's swell

If you use Bisquick, I swear I won't tell!

Cornbread is good, using Jiffy or no

Bread soup-sides are good, however you go!

Hope you will try one or both of these treats

They make quite a lot so you can freeze the rest of the eats.

I love having frozen soups on hand

They make a great quick dinner if you're in a jam.

I think my rhyming's getting poorer- I'd better stop now

But make sure and read the recipes below!

Turkey CHOWDER
(printable version)

1/2 cup chopped onion

1 cup sliced celery

2 TB butter

2 TB flour

1/2 tsp salt

1/4 tsp black pepper

1 tsp dried thyme

5 cups chicken broth (or 3 cans)

2 potatoes, peeled and cubed

1 cup chopped carrots

1 cup sliced zucchini

1/2 cup apple juice (or cider)

3 cups chopped cooked turkey

Cook onion and celery in butter. Stir in flour, salt, pepper and thyme. Slowly add the chicken broth. Combine broth mixture and remaining ingredients in slow cooker. Cover, cook on low 4-6 hrs.

Beef-Barley Soup
(printable version)

12 oz. beef stew meat (or leftover roast!), cut into 1-in. cubes (if not using leftover roast, brown meat in oil before following rest of recipe)

4 14 oz.cans beef broth (or more if needed)

1 cup chopped onion (1 lg)

1/2 cup chopped celery (1 stalk)

1/2 cup chopped carrots

1 tsp dried oregano or basil, crushed

2 cloves garlic, minced

1 bay leaf

1 cup frozen mixed vegetables (I used 1/2 cup peas & 1/2 cup corn)

1 14.5 oz. can diced tomatoes, undrained (may use the Italian variety)

1 cup 1/2-in. cubes peeled potato

2/3 cup regular barley

Combine all ingredients in 6-qt slow cooker. Cover, cook on low for 8-10 hrs or high for 4-5 hrs.