Romaine Leaves with Creamy Olive Dressing

I had planned to make a chopped salad to go with our Cabbage, Sausage & Potato Soup but then a recipe in the December 2017 issue of Southern Living caught my eye. Here's my rendition of that recipe based on what I had in the fridge. 
This salad has lots of possibilities -- top lettuce leaves with a chunky blue cheese dressing; or add nuts, sunflower seed or pumpkin seeds instead of olives . . . the ideas are endless!

Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed  (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
   
2. Arrange lettuce leaves on a platter.
   
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.

Recipe without photos . . .
Romaine Leaves with Creamy Olive Dressing  7 to 8 servings
Dressing:
3/4 cup mayonnaise
1-2  tablespoons liquid from a jar of pimiento-stuffed olives
1 tablespoon+ balsamic vinegar (or could use lemon juice)
1/2 teaspoon black pepper
1/4 cup chopped pimiento-stuffed olives + 1/4 cup chopped black olives
2 tablespoons grated Parmesan cheese

Romaine lettuce leaves, separated into chunks (so several leaves constitute a serving) with lower section trimmed (1-2 bunches of lettuce)

Topping:
Chopped grape or cherry tomatoes
Finely chopped broccoli (or use parsley)
Additional whole (seedless) black olives

1. Combine dressing ingredients and mix. Add more olive juice or vinegar (lemon juice) if needed to thin; a little milk could also be used as a thinner.
2. Arrange lettuce leaves on a platter.
3. Right before serving, add dollops of dressing to the center of the lettuce leaves.
4. Sprinkle on chopped tomatoes and broccoli; garnish with additional olives.

Cabbage, Sausage & Potato Soup - German inspired

On a cool, rainy day in New Braunfels, TX, Barry made a pot of German-inspired soup. Fitting for a town founded by Germans in 1845.

Cabbage, Sausage & Potato Soup  8 to 10 servings

2-3 tablespoons olive oil

1 onion, diced

2-3 medium carrots, peeled and diced

About half of a small green cabbage, chopped into bite-sized pieces

3 cloves garlic, minced

12 -16 ounces cooked/smoked sausage, sliced into bite-sized pieces (such as kielbasa; Barry used smoked chicken sausages)

6-8 cups chicken broth (start with smaller amount & add more as needed)

3-4 russet potatoes, peeled & diced (or use unpeeled red potatoes)  3-4 leaves Swiss chard, stems removed & chopped (optional – we had some on hand so Barry threw it into the mix)

1 teaspoon pepper blend

1 tablespoon Italian seasoning

1-2 teaspoons Mediterranean seasoning (or use extra Italian seasoning)

Kosher salt to taste

1. Heat the olive oil in a large soup or stock pot; add onions and carrots and sauté for about 5 minutes, stirring occasionally.  
2. Add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally. (Sausage could also be browned at this time, too.)
3. Add the stock, potatoes, Swiss chard, Italian seasoning and pepper blend;  stir to combine; continue cooking until the soup reaches a simmer. (If sausage was not browned, it should be added now.)
4. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are cooked and tender.  
5. Taste and season to taste with a few generous pinches of salt and additional black pepper—depending on how seasoned your sausage is; could also add additional Italian seasoning.

Dark Chocolate-Almond & Craisin Bark

In need of a gluten-free dessert, I made this simple bark for a casual soup supper. Note: Use as many almonds or craisins as you desire.

Chocolate-Almond & Craisin Bark
About 1/3 cup craisins (dried cranberries)
10 to 12 oz. pkg. dark chocolate chips
About 3/4 to 1 cup whole almonds, chopped & toasted (350° for 6 to 8 minutes - watch closely)

1. Line rimmed cookie sheet with foil and then arrange craisins on foil.
   
2. Add about half of the chocolate chips to the top of a double boiler (I just set a stainless steel bowl over a pan of water -- water should not touch bottom of stainless steel bowl). Heat just until chocolate chips begin to melt. Stir until chocolate is smooth and add remaining chocolate chips -- heat from melted chocolate should melt remaining chips; stir until chocolate is again smooth.
   
3. Spread melted chocolate over craisins and spread to a uniform thin layer (about 1/4").
   
4. Cover with toasted almonds.
   
5. Let set at room temperature until hard and then break into pieces.

   

   Above: Chunks of Dark Chocolate-Almond & Craisin Bark.
   Below Chocolate Bark and a bowl of fruit for an ending to a casual meal.

   
   
   

Recipe without photos . . .

Chocolate-Almond & Craisin Bark

About 1/3 cup craisins (dried cranberries)
10 to 12 oz. pkg. dark chocolate chips
About 3/4 to 1 cup whole almonds, chopped & toasted (350° for 6 to 8 minutes - watch closely)

1. Line rimmed cookie sheet with foil and then arrange craisins on foil.
2. Add about half of the chocolate chips to the top of a double boiler (I just set a stainless steel bowl over a pan of water -- water should not touch bottom of stainless steel bowl). Heat just until chocolate chips begin to melt. Stir until chocolate is smooth and add remaining chocolate chips -- heat from melted chocolate should melt remaining chips; stir until chocolate is again smooth.
3. Spread melted chocolate over craisins and spread to a uniform thin layer (about 1/4").
4. Cover with toasted almonds.
5. Let set at room temperature until hard and then break into pieces.

Lentil Shepherd’s Pie -- vegetarian comfort food in a dish!

The rest of our Farmers Market Swiss chard and leftover mashed potatoes were the inspiration for this vegetarian-based Shepherd’s Pie. Just like its meat-filled counterpart, it is comfort food in a dish and  packed with protein.

Lentil Shepherd’s Pie     Makes 4 small to medium individual pies

2 to 3 tablespoons olive oil

1 medium onion, chopped finely

2 carrots, diced

4 to 5 leaves Swiss chard, stem removed & coarsely chopped

3 cloves garlic, chopped finely

About ¼ cup roasted red pepper

1 bay leaf

1 teaspoon paprika

Dash of 2 of cayenne pepper

2 to 3 cups chicken broth

¾ to 1 cup brown lentils 

Kosher salt and coarse pepper to taste

3 to 4 tablespoons heavy cream

Mashed potatoes -- about 2 cups

Toppings if desired: Parmesan cheese & paprika / parsley

1. Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
   
2. Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
   
3. Add 2 cusps broth and lentil. Season with salt and pepper to taste.
   
4. Bring broth to a boil, reduce heat and simmer, covered, for about 30 to 40 minutes until lentils are tender; add additional broth only if needed. Check seasonings and adjust if needed.
5. Add cream to thicken broth; reduce liquid if needed.
   
6. Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
   
7. Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
8. Garnish with chopped parsley if desired.
   

Recipe without photos . . .

Lentil Shepherd’s Pie     Makes 4 small to medium individual pies

2 to 3 tablespoons olive oil

1 medium onion, chopped finely

2 carrots, diced

4 to 5 leaves Swiss chard, stem removed & coarsely chopped

3 cloves garlic, chopped finely

About ¼ cup roasted red pepper

1 bay leaf

1 teaspoon paprika

Dash of 2 of cayenne pepper

2 to 3 cups chicken broth

¾ to 1 cup brown lentils 

Kosher salt and coarse pepper to taste

3 to 4 tablespoons heavy cream

Mashed potatoes -- about 2 cups

Toppings if desired: Parmesan cheese & paprika / parsley

1. Heat oil in a Dutch oven or sauce pan. Add onions and carrots and sauté until onions are tender.
2. Add chard, garlic, red pepper, bay leaf, paprika & cayenne; continue to sauté for a couple of minutes.
3. Add 2 cusps broth and lentil. Season with salt and pepper to taste.
4. Bring broth to a boil, reduce heat and simmer, covered, for about 30 to 40 minutes until lentils are tender; add additional broth only if needed.  Check seasonings and adjust if needed.
5. Add cream to thicken broth; reduce liquid if needed.
6. Scoop lentil-veggie mixture into oven-proof ramekins. Top with mashed potatoes; sprinkle top with Parmesan cheese and paprika.
7. Bake in preheated 350° oven for 15 to 20 minutes until hot and bubbly.
8. Garnish with chopped parsley if desired.

White Bean & Swiss Chard Soup

The Farmers Market and Food Network were the inspirations for last night’s soup. Organic Swiss chard from the market and my version of a recipe I found on Food Network. We served it with toasted Rosemary Chibato bread, also from the Farmers Market. Delicious!

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
   
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
   
   
   
   
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.
   
   
   
   
   
   
    

Note: To make this a vegan option - use veggie broth in place of the chicken; omit heavy cream and use a little cornstarch or arrowroot to thicken broth.

Recipe without photos . . .

White Bean & Swiss Chard Soup   3 to 4 servings

2 to 3 tablespoons extra-virgin olive oil

1 medium onion, diced

3 to 4 cloves garlic, minced

½ bunch Swiss chard, leaves roughly chopped

6 ounces roasted pepper, jarred; drained & coarsely chopped

2 to 3 tablespoons chopped fresh cilantro

Kosher salt & coarsely ground pepper and to taste

1 (15.5 oz.) can cannelloni beans (I do not drain or rinse)

2 cups+ chicken broth

1 to 2 teaspoons granulated tapioca – to thicken soup just slightly, if desired

1. Heat olive oil in a medium pot over medium-high heat. Add the onion, cook until tender, about 3-4 minutes.
2. Add the minced garlic, chard, roasted peppers, and cilantro; until the garlic is soft, about 2 minutes. Then cover and cook until chard is wilted, about 1 to 2 minutes.
3. Season with salt and pepper as needed.
4. Add the beans and broth and bring to a boil; reduce heat and simmer until flavors meld, about 30 to 40 minutes. Optional - Add granulated tapioca to thicken just slightly.

Jambalaya, Healthy-Style

Louisiana-Style Jambalaya with a healthy twist become Healthy-Style Jambalaya! I left out the andouille sausage and filled it with lots of veggies and brown rice. Bring on the beads and Mardi-Gras!

Healthy-Style Jambalaya  Serves about 4
1 lb. skinless chicken breasts or thighs
2 teaspoon sea salt, divided
1/2 teaspoon coarsely ground black pepper
3/4 to 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 medium celery stalks, chopped
1 medium bell pepper (yellow, green, red), diced
2 cloves garlic, minced
Cayenne pepper -- a pinch or two
3/4 cup chicken broth, plus more as needed
1/3 cup tomato paste or more to taste
1 lb. large shrimp, raw - peeled & deveined
3 cups cooked brown rice
1/4 cup chopped flat-leaf parsley

1. Place chicken in a large bowl, season with 1/2 teaspoon salt, pepper and paprika. Let stand for 30 while preparing other ingredients. Then cut int 1-inch pieces.
   
2. In a large, heat saucepan or Such oven, heat 1 tablespoon oil over medium. Add chicken, cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to bowl.
   
3. And remaining 1 tablespoon oil to pan. Add onion, celery, and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally.
4. Stir in garlic and cayenne. Cook 1 minutes, stirring to prevent spices from sticking to bottom of pan. 
5. Add broth, increase heat and stir, scraping up any browned bits on bottom of pan. 
6. Add chicken and juices, tomato paste and additional salt (up to 1 teaspoon) only as needed. Bring to a simmer, reduce heat to low and cover; cook for 15 minutes, stirring occasionally. 
7. Add shrimp and increase heat to medium-high, bring mixture to a simmer and then reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (appear pink and opaque). Note: if using already cooked shrimp, add and heat only.
8. Slowly stir in cooked rice. Add a little more broth if jambalaya looks dry -- it should be saucy, not soupy. 
   
9. Remove from heat, cover and let stand 10 minutes. Stir in parsley. 
   

Recipe without photos . . .

Healthy-Style Jambalaya  Serves about 4

1 lb. skinless chicken breasts or thighs
2 teaspoon sea salt, divided
1/2 teaspoon coarsely ground black pepper
3/4 to 1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil, divided
1 medium onion, diced
2 medium celery stalks, chopped
1 medium bell pepper (yellow, green, red), diced
2 cloves garlic, minced
Cayenne pepper -- a pinch or two
3/4 cup chicken broth, plus more as needed
1/3 cup tomato paste or more to taste
1 lb. large shrimp, raw - peeled & deveined
3 cups cooked brown rice
1/4 cup chopped flat-leaf parsley

1. Place chicken in a large bowl, season with 1/2 teaspoon salt, pepper and paprika. Let stand for 30 while preparing other ingredients. Then cut int 1-inch pieces.
2. In a large, heat saucepan or Such oven, heat 1 tablespoon oil over medium. Add chicken, cook, undisturbed, 5 minutes. Stir; cook 5 minutes or until lightly browned on second side. Transfer chicken to bowl.
3. And remaining 1 tablespoon oil to pan. Add onion, celery, and bell pepper. Cook 10 minutes or until tender and starting to brown, stirring occasionally.
4. Stir in garlic and cayenne. Cook 1 minutes, stirring to prevent spices from sticking to bottom of pan. 
5. Add broth, increase heat and stir, scraping up any browned bits on bottom of pan. 
6. Add chicken and juices, tomato paste and additional salt (up to 1 teaspoon) only as needed. Bring to a simmer, reduce heat to low and cover; cook for 15 minutes, stirring occasionally. 
7. Add shrimp and increase heat to medium-high, bring mixture to a simmer and then reduce heat to medium-low and cook 5 minutes or until shrimp are nearly done (appear pink and opaque). Note: if using already cooked shrimp, add and heat only.
8. Slowly stir in cooked rice. Add a little more broth if jambalaya looks dry -- it should be saucy, not soupy. 
9. Remove fro heat, cover and let stand 10 minutes. Stir in parsley.