Sausage, Beans and Broccoli Rabe Soup

Another favorite that I got from the FoodNetwork.com website. This was done by Rachael Ray on her show 30 Minute Meals on the episode Rainy Day Relief. Late I'll post the delicious mozzerella sandwich that she did also which goes beautifully with this soup as a comfort on those rainy days.

Cook Time: 20 minutes
Servings: 4

Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/4 pounds Italian bulk sweet sausage
1 medium onion, chopped
1 carrot, chopped
1 large potato, peeled and chopped into small dice
2 cloves garlic, chopped
1 bay leaf
2 cans white beans, drained
Salt and pepper
4 cups chopped broccoli rabe and greens
2 quarts chicken stock
Grated Parmigiano-Reggiano or Romano, to pass at table

Directions
Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

This recipe is from foodnetwork.com and was done by Giada De Laurentiis on her show Everyday Italian in the episode Stress-Free Italian. So you know its an easy recipe. If you had Christmas lunch with us in 2006, this is the pasta dish we cooked. I've tweaked it over the years as I've cooked it more and more often, so don't be scared to make the recipe your own.

Cook Time: 20 minutes
Servings: 6

Ingredients
3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts (I use canned, quartered artichokes, drained)
2 large cloves garlic, chopped (2 teaspoons minced garlic)
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional (do not use shredded mozz)


Salt and freshly ground pepper

Directions
Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.

Note: We took out the parmesan cheese and it tasted quite good.

Randomly Desperate Vegetable Medley

Randomly Desperate Vegetable Medley

INGREDIENTS:
1 TBSP butter or margarine
1 can sweet corn nibblets
1 head broccoli
1 zucchini
1 red onion
1 package of cherry tomatoes
270 g package of 3 bean salad (borolotti, kidney, and cannelloni beans) - I used a Sainsbury 3 Bean Salad
1 sweet pepper
1 tsp minced mint
Salt
Pepper
Extra Virgin Olive Oil

On a cookie sheet or broiling pan put the sliced (or chunked) zucchini, the chunk cut red onion, the cherry tomatoes (whole) and the sweet pepper (chunked). Put them under the broiler until tender. Splash with a little bit of olive oil (specifically the tomatoes, sweet pepper and onion. Also add a little salt and pepper for flavor.

In a small pan on the stove combine the corn and three bean salad with the butter. Heat until tender.

Cook the broccoli however you prefer. Try to use mostly tops and not have long stems on the bottom. Cut the flourettes in half in they’re too big.

As each component finishes cooking, throw into a large mixing bowl. Get some fresh mint and mince and toss with the salad.

Serve with whatever meat you like. It’s just a hearty salad and can also be eaten on its own. Eat bite is its own flavor explosion and its really delicious!

We paired the veggie medley with some lamb and chicken kabobs from a local kabob place. This, combined with a pita, was absolutely delicious. And since the kabobs are grilled, it was relatively healthy as well.