Red Russian kale soup with sausage and rice



 Ever since I started home-schooling my son, I have not looked for any time to work on this blog. I am still cooking, even cooking new things, I just haven't taken the time to write down what I am doing.

I was inspired by my neighbor to take it up again, and had posted a few soup pictures on Facebook. One of my friends wanted the recipe for this soup, and since I just made it today, I figured I could at least write down what I did with some degree of accuracy. It's soup, though, and by nature very forgiving, so the amounts aren't super-duper important.


Red Russian and Kale Soup with Sausage and Rice

2 tsp olive oil
1 large onion, diced
2 links pre-cooked spicy Italian sausage (or other variety of your choice), sliced
1 large carrot, diced
2 cloves garlic, minced or pressed
5 cups veggie broth
2 cups water
4 cups or so chopped red Russian kale
1/2 cup uncooked long grain white rice

Heat the olive oil over medium heat. Add the onions and cook for about 5 minutes. Add the sausage and carrots and cook for another 5-7  minutes. Add the garlic, cook and stir for one minute. Stir in the broth and water. Bring to a boil, reduce to a simmer, cover, and cook for 10 minutes.  Add the kale and simmer for about 5 minutes. Add the rice, cover, and simmer until the rice is tender, about 15 minutes longer.

Chard Tart

There is a bit of a funny story regarding this recipe. I found it in the Joy of Cooking several years back, but was convinced my husband wouldn't like it. Rather than serve it to him , I made it for one of my girlfriends for brunch one morning. We both really liked it, but she agreed with me that he likely would not. So I left it at that. Lo and behold, he tried a piece, and really, really liked it. Goes to show what I know about his tastes...Anyway, I am glad he likes it so much, because I make it often. Sometimes on the weekend for breakfast, sometimes for a light dinner. Either way, it is a big hit every time. This would also make a lovely appetizer course for a small dinner party.

Adapted from The Joy of Cooking

For the crust:

preheat oven to 425

One 9-inch tart pan with a removable bottom, lined with parchment paper

1 3/4 Cups All Purpose Flour
3/4 tsp Salt
1/2 Cup Extra Virgin Olive Oil
1/3 Cup Cold Milk

Whisk together the flour and salt. Stir the in the olive oil and milk using a fork. Press the dough into the pan, pushing up the sides. Prick with a fork a few times to prevent bubbling up in the oven.

Bake for about 10 minutes, until lightly browned.


Lower the oven to 375

For the filling:

1 Tbsp Olive Oil
1/2 Cup Finely Diced Onion, Red Onion, or Shallot
1 Pound Chard, Thick Stems Removed and Coarsely Chopped
2 Cloves of Garlic, Minced or Pressed
2 Tbsp Fresh Basil, Chopped OR 1 1/2 tsp Dried Basil
1/4 tsp Salt, or to Taste
1/8 tsp Black Pepper, or to Taste
3 Large Eggs
1/3 Cup Milk
1 Cup Grated Cheese of you choice (Cheddar, Jack, Parmesan, Mozzarella, Fontina, or any Combination)

Saute the onion or shallot in the olive oil over medium-low heat until very soft, about 10 minutes, add the garlic and cook for another one or two minutes. Add the chard, in batches if necessary, and cook until very tender, about 10 minutes more. Season with the basil and salt and pepper to taste.

In a medium bowl, slightly whisk the eggs. Stir in the milk and cheese. Add the chard mixture, then scrape the lot into the tart shell, and spread evenly.

Bake at 375 until the filling is lightly browned and firm, 25-35 minutes. Cool to room temperature and enjoy!

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Bok Choy and Noodle Soup

I was looking for a way to use up some greens for breakfast, but was not in the mood for eggs at all. I thought I would try a simple Asian noodle soup, and it was quite satisfying on this foggy morning.

Bok Choy and Noodle Soup

2 tsp Peanut or Canola Oil
2 Green Onions, sliced, white parts and green separated
1 Clove Garlic, chopped or pressed
1 Bunch Bok Choy, sliced thinly, white stems and greens separated
4 Cups Veggie (or Chicken) Broth
2 oz. Noodles (Spaghetti, Angel Hair, Fettucine or Fresh Asian Noodles)
2 tsp Soy Sauce
2 tsp Sesame Oil

Heat the oil in a sauce pan over medium-low heat. Add the white part of the sliced green onion and saute for about 3 minutes. Add the chopped or pressed garlic and saute for one minute. Add the sliced white stems of bok choy and saute for 2 more minutes.

Add the broth and bring to a boil. Add the noodles and simmer until just cooked (anywhere from 2 - 10 minutes, depending on the noodles used). Add the bok choy greens and cook until tender, about 3 minutes. Stir in the soy sauce and sesame oil. Ladle into bowls and garnish with the sliced green onion tops.

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Braised Kielbasa with Veggies : remodel dinner #17

This is yet another one pot wonder I whipped up in the electric skillet. Again, not amazing, but it was relatively healthy and cleanup was easy peasy. My sweetie made some delicious garlic bread as an accompaniment.

I started by sauteing a large leek and some green garlic. Then I added the sliced Kielbasa and browned it. Once it was browned I added in some chicken broth (a cup or so?) and some diced potatoes and sliced carrots. After about 8 minutes I added one bunch of chopped collard greens, put the lid on it, and let it all simmer until the veg was appropriately soft.