Monday, February 23, 2015

Sausage, Kale and Cauliflower Soup

© Marcy Olson: Sausage, Kale and Cauliflower Soup
Well, the name suggests the three most prominent ingredients in this soup which might sound a little odd to put together. I was searching and searching for a new soup recipe and could find one. I didn't want tomato and I didn't have potato. That rules out a lot of recipes you find online. So I took the basics for Zuppa Toscana and modified it a bit to fit what I had on hand. It turned out really good and with a warm crusty bread, it made for a really nice meal on a day when the temps were below zero in Minnesota... which seems to be happening a lot lately. 

Sausage, Kale and Cauliflower Soup
1 lb. seasoned pork sausage (You could also use Italian sausage and remove the casings)
2 large carrots, peeled and shredded
1 small onion chopped
2 cloves garlic minced
1/2 c. celery chopped
6 c. chicken broth
1 c. chopped mushrooms (portobello or button mushrooms work great)
2 c. chopped cauliflower
2 c. chopped kale
1/2 tsp. oregano
1/2 tsp. parsley flakes
1/4 tsp. red pepper flakes
salt and pepper to taste
1/4 c. flour and 1/2 c. unsweetened almond milk (or regularly milk)
1 can cannellini beans, drained

Saute sausage in a pot until browned. Remove sausage and set aside. Now saute onions, carrots and celery in the pot with sausage drippings until softened. Add garlic and give a stir. Add broth and deglaze the pan. Return sausage to the pot and add mushrooms, cauliflower, kale, and seasonings. Simmer until vegetables are soft. Combine flour and milk to make a paste, stir in to broth slowly to blend smoothly. Simmer a bit to thicken. Add beans and heat through. Serve with a warm crusty bread and a caesar salad. Enjoy!

Friday, February 6, 2015

Dairy-Free Jalapeño Popper Dip

Creamy dip made dairy-free? Not only possible, but amazing. And easy. If you follow my blog, you know I try to adapt recipes for my lactose-intolerant husband. I share my successes here. It's not easy being dairy-free, but it's possible to enjoy some great dairy based foods with some quality dairy substitutes. My husband can tolerate butter in small amounts, but I included margarine as a good substitute. Tofutti is my go-to dairy-free replacement. Though, I have had to experiment with proportions when making substitutions so the consistency is, well, creamy. This recipe was all over the Internet last week as people were preparing for the Super Bowl. It called for a full brick of cream cheese, lots of cheese. You can imagine the fat and calories in the regular version so I just had to try it dairy-free. (Let me tell you Super Bowl is a dairy-fest.) This dip was a great success for us and I think the Tofutti cream cheese/sour cream made it lighter and more 'eatable' than the regular cream cheese version. I hope you enjoy it too. 

Dairy-Free Jalapeño Popper Dip
1/2 container Tofutti Better than Cream Cheese, softened/room temp
1 container (8 oz.) Tofutti Better than Sour Cream
1/2 c. Hellman's Mayonnaise
1 can chopped green chilis
1 large jalapeño seeded and chopped (more if you like heat)
1/2 c. Veggie Shreds Cheddar Style shreds
3 T. butter or margarine, melted
1 c. panko crumbs
1 c. sliced jalapeño in the jar for garnishing and extra heat. 

Heat oven to 350°F. Spray 8x8 glass baking dish. In a bowl, combine the cream cheese, sour cream, mayo until it's a nice smooth consistency. Stir in the chopped green chilis, fresh jalapeno, and cheddar shreds. Spread evenly in the baking dish. Combine panko with melted butter and sprinkle on top of creamy mixture. Bake 15-20 minutes until panko are golden brown. Sprinkle jalapeño slides on top and serve hot with tortilla chips.