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Thank you to Jenna for the theme idea! Jenna, of whom I have not seen in bodily form for at least 3 weeks and who I'm currently feeling withdrawl pangs from. Any typos in this post can be attributed to the twitch I've acquired from withdrawl.
These are the recipes you actually WANT to get stuck in a rut making. For me, the recipes I don't get tired of and make over and over are the ones my family is SO done with after the second time. And the ones they usually want me to repeat are too boring for me. So we do a little bit of give and take :)
However, here at Foody Friday, it's my party, so I'm giving you a Jenny-doesn't-get-sick-of-it recipe. Don't ask my kids or family if they like eating it (I'm making it this week for the third time since it's gotten cool).
There are three basic all-consuming, beautiful ingredients:
Sausage
Greens
Half and Half
Ummm.... I'm weird. I am. But my CSA share from this summer has turned me into a LOVER of the green stuff. Especially if you put it with sausage and half and half.
You might argue that you could put anything with sausage and half and half, and it would taste good. That may be true. But Kale really REALLY does taste good this way.
I am going to be la-zy and just linky to the recipe. I don't do anything different than what's written except omit the bacon. But mostly because I'm a crunchy bacon kind of girl. And bacon in soup kind of loses its crunch. Oh, and I do use half and half instead of heavy cream.
Zuppa Toscana
Please, join in! What have you made over and over again?
4 comments:
Good morning,
Woke up this morning and realized it was Foody Friday on A Latte Talk. What fun! For my entry, I am submitting a recipe for breakfast, a meal that I truly enjoy with my family. Although the chaos of my house is definitely in full effect, a cup of coffee and food on the table can make almost anything better. Enjoy!
Dutch Baby:
Pan size: 2-3 quart
Butter: 1/4 cup
Eggs: 3
Milk/Flour: 3/4 cup each
Melt butter in a baking dish in the oven at 450 degrees. While melting, mix eggs in a blender at high speed for 1 minute. With the motor running, gradually pour in the milk. Slowly add the flour and whirl for 30 seconds longer. Pour liquid into the melted butter in the pan. Bake 20-25 minutes or until the pastry is puffy and brown.
Serve with any variety of toppings, such as powdered sugar, lime wedges, syrup, fresh fruit, sauted apple wedges, banana slices or papaya slices.
How completely lame am I? As a relative newcomer to the blogging world, I did not realize that I was supposed to link the recipe back to my own blog. Hello!
Sorry about that. I'll get better with next week's posting.
I think after reading your sausage blurb I was stuck on sausage.. so here's another sausage recipe thrown your way. :o)
I hope that this isn't a repeat. Received it after Mikayla was born and have since given it to many new mothers as well. Hope that you enjoy it!
Michelle
Shepherd's Pie
Brown the following ingredients together:
- 1 lb Ground Beef
- 1 chopped onion
- 1 tsp salt
- ¼ tsp pepper
Add the below to the hamburger mixture, and simmer for one hour
- 1 can chopped tomatoes
- 1 Tbs fresh (or 1 tsp dried) Oregano
- 1 Tbs fresh (or 1 tsp dried ) Basil
- 1 Tbs fresh (or 1 tsp dried ) Parsley
- 1 Tbs Worcestershire sauce
- 1 Beef bouillon cube
After simmering the above mixture, add the following - heat thoroughly
- 1 can of corn
- 2 – 3 Tbs of Flour – thicken to the desired consistency
Top with mashed potatoes (can use the below recipe or your own version):
· 2 whole garlic bulbs (I typically just throw it in the pot of potatoes)
· 1 tablespoon olive oil (Or you can roast it and add it after the boiling is over)
· 6 medium baking potatoes, peeled and cubed
· 1 cup milk plus 2 tablespoons milk
· 2 tablespoons butter
· 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
· 1 teaspoon salt
Put the hamburger mixture into a casserole dish, top with mashed potatoes. Cook in oven at 350° until it is bubbly and the mashed potatoes are golden brown (for approximately a half an hour).
Freezes well – I tended to make multiple dishes and freeze the additional ones.
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