Hearty Lentil and Sausage Soup AND Fuji Apple Chicken Salad

This is an extremely healthy, hearty, and full-flavored soup that has always been a big hit.  I make a double batch when we are expecting a large crowd for dinner.  Honestly, a single batch makes a lot, but it goes fast, and if you still have leftovers, they reheat well.  It requires a lot of chopping, but a food processor will save you time if it's worth it to you. This meal is complete with a great salad and some crusty bread.  Oh, and it's easy to make it gluten-free, just check your broth ingredients.  I got it from Whole Foods Recipes online, link is HERE.  (By the way, their photo is much prettier than mine!)
See below for the Salad Recipe.

~Leah

Hearty Lentil and Sausage Soup

Ingredients

2 tablespoons extra virgin olive oil
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped yellow onion
2 tablespoons finely chopped garlic
1/2 pound sweet or hot Italian sausage, casings removed
1/2 pound mushrooms (such as white, cremini, shiitake, portobello and oyster), chopped
1 cup (about 7 ounces) dried French or brown lentils, picked through and rinsed
2 1/2 cups beef broth
2 1/2 cups mushroom or low-sodium chicken broth
1 cup chopped tomatoes, with their juice
1 cup dry red wine
Pinch red pepper flakes
1/4 pound baby spinach, thinly sliced
Salt and pepper
1 tablespoon chopped thyme
Grated Parmesan cheese for garnish

Method

Heat oil in a large pot over medium heat. Add carrots, celery, onion and garlic and cook, stirring occasionally, until onions are translucent. Add sausage and cook, breaking into small chunks, until it begins to brown. Add mushrooms and continue to cook until mushrooms have released most of their liquid. Add lentils, beef broth, mushroom or chicken broth, tomatoes and their juice, wine and pepper flakes; cover pot and bring to a boil. Reduce heat and simmer until lentils are tender, about 30 minutes.

Add spinach and salt and pepper, stir well and simmer for 1 to 2 minutes more; stir in thyme. Ladle soup into bowls and top with Parmesan.

Serves 6

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Fuji Apple Chicken Salad

Admittedly, I copied this recipe from another BLOGGER after a diligent search online for this recipe from Panera.  I promise you, I get this salad every time I go to Panera.  Their salad is fantastic.  This recipe is really good too - tastes a little different, but it's a good attempt at copying it, and nevertheless a "keeper."   See the blogger, Donna, in the link to follow her recipe precisely.  I've modified it here to how I made mine (although mostly the same).
~Leah



Salad
Mixed Spring Greens
Red Onion
Toasted Pecans
Tomatoes
Dried Apple Chips
Gorgonzola Cheese
Cooked chicken breast, chilled and sliced

Donna's Fake Fuji Apple Dressing
3 T. Organic Apple Juice Concentrate (the frozen kind0
1 T. White Balsamic Vinegar
1 T. Apple Cider Vinegar
3 t. Garlic Powder
3 t. Onion Powder
1 tsp. Dijon Mustard
3 T Olive Oil (a nice quality)

Ina Garten's Beef Bourguignon

We've had some cold weather lately, which has been the perfect excuse to make some yummy soup. This is a delicious recipe from Ina Garten. It takes a little time, but it's worth it.

Some notes:
-I've left out the bacon before and it's still really tasty.
-You can substitute Brandy for the Cognac if you want a less expensive option. I've made it with each and they're both great...Will prefers it with Cognac though.










Ingredients
1 tablespoon good olive oil
8 ounces dry cured center cut applewood smoked bacon, diced
2 1/2 pounds chuck beef cut into 1-inch cubes
Kosher salt
Freshly ground black pepper
1 pound carrots, sliced diagonally into 1-inch chunks
2 yellow onions, sliced
2 teaspoons chopped garlic (2 cloves)
1/2 cup Cognac
1 (750 ml.) bottle good dry red wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) beef broth
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
4 tablespoons unsalted butter at room temperature, divided
3 tablespoons all-purpose flour
1 pound frozen whole onions
1 pound fresh mushrooms stems discarded, caps thickly sliced

For serving:
Country bread or Sour Dough, toasted or grilled and rubbed with garlic clove
1/2 cup chopped fresh parsley, optional
Directions
Preheat the oven to 250 degrees F.


Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.


Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.


Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan (THIS IS WHAT INA SAYS...but I've removed the fat before and cooked in a bit of olive oil instead and it tasted fine) and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.


Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.


To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.

Recipe from foodnetwork.com

Zucchini Garden Chowder

This is such a perfect meal for cold weather! And it's another recipe passed on from Leah. She always makes these amazing soups/chowders that are just amazing! This one is so hearty and delicious. BTW you can make this with just veggies, or add chicken pieces (which I did).

Zucchini Garden Chowder

2 TBS butter or margarine

2 medium zucchini (chopped)

1 medium onion (chopped)

2 TBS fresh parsley (chopped)

1 TBS fresh basil (chopped), or 1 tsp dried

1/3 cup flour

3/4 tsp salt

1/2 tsp pepper

3 cups water

3 chicken bouillon cubes

1 tsp lemon juice

2 cups tomatoes (chopped)

1 1/2 cups evaporated milk (12 oz can)

2 cups corn (or 1 can, drained)

1-2 pounds chicken (cooked & chopped), optional

2 cups shredded cheddar cheese

1/4 cup Parmesan cheese (freshly grated)

1) Melt butter in soup pot over medium heat

2) Add zucchini, onion, parsley, & basil. Saute until tender.

3) Stir in seasonings and flour

4) Gradually stir in water to make a smooth stock

5) Add bouillon & lemon juice. Mix well.

6) Bring to boil, reduce heat, & cook stirring often for 2 minutes.

7) Add tomatoes, milk, corn, & chicken (optional). Return to boil.

8) Reduce heat, cover and simmer for 5 minutes, until corn is tender.

9) Just before serving, add cheeses & stir until melted. Add a pinch of sugar to taste (optional) & garnish with chopped fresh parsley (optional)

Tortellini and Sausage Soup & Focaccia Bread

I love my Betty Crocker Cookbook. Growing up, my sisters and I loved making favorite recipes from my mom's Betty Crocker Cookbook. My mom's was very worn, beat up, and I think even made it through a fire. It was very well loved to say the least :) So when we each got married, my mom gave each of us our own new Betty Crocker Cookbook. It's such a must have in my kitchen. It is so informative and helpful with the pictures, great recipes, and great instructions! I know it's helped me become a better cook.

So what do you know, this meal is straight from Betty Crocker. :) Leah has an additional older edition Betty Crocker Cookbook that has the Tortellini & Sausage Soup, so I had to ask her for the recipe when she made it over Christmas - it's so good!

Tortellini & Sausage Soup:

(Betty Crocker)

1 lb bulk Italian Sausage

1 medium onion, chopped (1/2 c.)

3 c. water

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Basil

1 1/2 teaspoon chopped fresh or 1/2 teaspoon dried Oregano

2 medium carrots, chopped (1 cup)

1 medium zucchini or yellow squash, sliced

2 cans (10.75 oz) condensed tomato soup

8 oz. uncooked dried or 2 cups frozen tortellini

grated parmesan cheese (to top)

1.Cook and stir sausage, onion, and chopped carrots in 4 quart pot until sausage is browned, drain.

2. Stir in remaining ingredients, but cheese.

3. Heat to boiling; reduce heat

4. Cover and simmer 20 minutes or until vegetables and tortellini are tender.

5. Serve with cheese and Focaccia bread (recipe below)

Focaccia Bread

(Betty Crocker)

Makes 2 Breads

2 1/2-3 cups flour

2 Tablespoons chopped fresh or 1 Tablespoon dried rosemary leaves, crumbled

1 Tablespoon sugar

1 teaspoon salt

1 package regular or quick active dry yeast (2 1/4 teaspoons)

3 tablespoons olive oil or vegetable oil

1 cup very warm water (120-130 degrees)

2 tablespoons olive oil or vegetable oil

1/4 c grated Parmesan cheese

1. In large bowl, mix 1 cup of flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl.

2. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 30 minutes, or until doubled in size. Dough is ready if indentation remains when touched.

3. Grease 2 cookie sheets or 12-inch pizza pans with small amount of oil or spray with cooking spray.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a flattened 10-inch round on cookie sheet. Cover loosely with plastic wrap or towel and let rise in warm place 30 minutes, or until dough doubles in size

5. Heat oven to 400 degrees. gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers. Carefully brush with 2 tablespoons oil; sprinkle with cheese. Bake 15-20 minutes or until golden brown. Serve warm or cool.

Hearty Potato Soup

This recipe originally came from Betty Crocker, but I have added enough variations to merit some credit here.   This is a heart-warming meal for a winter day.  It is also very versatile, in that you may add vegetables or other ingredients.  You can also make this dairy free (although it definitely tastes better with cow's milk & cheddar cheese), and you can also make it gluten-free pretty easily too (by substituting gluten-free broth).
Enjoy!  ~Leah

Ingredients:
3 cups water (with 3 chicken bouillon cubes added once it's boiling) or substitute chicken broth
10 medium potatoes (may peel if you'd like), cubed
2-3 medium celery stalks, chopped
3-4 carrots, sliced
1/2 onion, diced (or 4-5 green onions added just before serving)
another 1/2 cup water
2 cups milk (or milk substitute)
1 1/2 tsp. salt
1/4 tsp. pepper (white pepper looks nicer, but doesn't make much of a taste difference)
About 1/4 cup shredded fresh Basil (optional)
Grated cheddar cheese, for serving

Directions:
1. Heat 3 cups of water (or broth) in a large pot over high heat.  Once it's boiling, add the (bouillon cubes,) potatoes, carrots, and onion (unless you're using green onion -- in which case you should wait to add it until the end).  Turn the heat down to medium, cover, and let cook for about 20-30 minutes until the vegetables are tender.

2. Using a food processor or blender, blend/puree about HALF the vegetables and put them back in the pot with the soup.  This will make the soup oh so creamy!

3. With the pureed vegetables, add the additional 1/2 cup water and milk, salt, pepper, and basil (also add the chopped green onions at this point).  Heat through and serve hot, sprinkled with grated cheddar cheese.

Serves about 6 hearty appetites :)  Yumm-o!

NOTE:  If you don't have access to a food processor or blender, you may omit step #2, but gosh if you can do it, it really takes the soup from good to outstanding!
Also, you may add broccoli florets with the rest of the vegetables, or be creative with additional vegetables.  Overall you can learn to make a really good "winter chowder"