Thursday, September 29, 2011

I haven't been taking many pictures lately and not a whole lot of exciting things are going on to blog about. School is still going really well for Henry and it's cute to see him interact with his little buddies and give them hugs when he leaves. Harper is having fun with me during the afternoons, but lately we've both been napping. Getting up at 5:15 every morning for Farrell's is starting to wipe me out and now that it's so dark in the morning it makes it harder for some reason.  The time change can't come soon enough!! 
So since I don't have any pictures I thought I'd share some recipes I used a few weeks ago. Mostly so I can use them again. They were super yummy! And one is kind of my first official recipe I sort of made up. Follow?

Sweet Potato, Sausage, and Kale Soup

*Recipe from Cooking Light
  • 2 tablespoons olive oil
  • 4 cups chopped onion (about 2 large)
  • 1 teaspoon salt, divided
  • 1/2 teaspoon crushed red pepper
  • 6 garlic cloves, thinly sliced
  • 1 pound sweet turkey Italian sausage
  • 8 cups coarsely chopped peeled sweet potato (about 2 1/4 pounds)
  • 5 cups water
  • 4 cups fat-free, less-sodium chicken broth
  • 1 (16-ounce) package prewashed torn kale
  • 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 5 minutes. Add 1/2 teaspoon salt, pepper, and garlic; sauté 1 minute. Remove casings from sausage; add sausage to pan. Cook 5 minutes or until sausage is lightly browned, stirring to crumble. Add potato, 5 cups water, and broth; bring to a boil. Reduce heat, and simmer 8 minutes. Gradually add kale; cook 10 minutes or until tender. Stir in remaining 1/2 teaspoon salt and beans; cook 5 minutes or until thoroughly heated. * I also added a touch of cream at the end. Cuz it never hurts.This soup was so yummy and really hit the spot when it was chilly a few weeks ago. Before it got hot again. And then got cold again. And then hot.

Angel Food Cake with peaches and basil

I kind of made this recipe up with some inspiration from here. I made my angel food cake via Alton Brown's recipe, and I have to that I've done it quite a few times it's gotten easy and I don't have a problem with them "falling" anymore. It was worth the perseverance! Especially since it is my husband's favorite dessert.
Then for the topping:

1 cup red fruity wine (I just used a Merlot that was on sale)
1 cup orange juice
1-2 tbl sugar

*let that come to a boil and simmer for about 15-20 minutes until it's nice and reduced to about 1/2 cup.
In the meantime, peel and cut 6 peaches and cook in a saute pan with a couple of tbl of sugar and let it get all yummy. Yummy. Yummy.
Once you liquid is reduced, add it to the peaches and let it all blend together for a few minutes at a simmer. Slice your angel food cake, pour on some of the topping (or a lot! Cuz it's yummy) and top with basil. I know. It sounds weird, but it's really good and refreshing. I had heard a lot about combining strawberries and basil so thought this would work too. In fact, I made it for 2 different sets of company in the same weekend because RJ and I liked it so much.

Hope you are all having a good week! And hopefully I'll remember to take some more pictures so I can document Fall 2011 for my little family before it's gone. I love fall!! But it goes so fast.


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