Kale & White Bean Soup

This soup is like a summer garden in a bowl! Fresh Kale brings the taste of sunny days. At the same time, aromatic veggies like turnips, garlic, onions, and bell peppers join forces with cannellini beans and lean chicken sausage meatballs to create a flavor-packed, vitamin-rich delight. It's a fantastic way to enjoy your veggies without overloading on fat.

Servings: 4   Prep  Time: 15  Cook Time: 15 Let's dive into the delicious world of Kale & White Bean Soup. 🍲  Ingredients ·        6 links Chicken Sausage (casing removed and made into meatballs) ·        ½ each Bell Peppers – Red, Yellow, Orange (diced) ·        4 Garlic Cloves, minced ·        1 large Turnip, diced ·        1 32 oz. Chicken Broth – low sodium and fat-free ·        1 14.5 oz. Cannellini Beans (rinsed and drained) ·        1 bunch of Kale ( about 1 pound – stems removed and chopped) ·        1 medium Onion – diced ·        Olive oil for sautéing ·        Salt and pepper ·        chopped scallions for garnish ·        Shredded parmesan cheese for garnish (optional)

 

Steps     

1.  Make the sausage meatballs – take one sausage link and twist to squeeze the sausage meat out of the casing and mold 1” meatballs with your hands.  Each link should yield about 5 – 6 meatballs.  Place on a plate until ready to cook.   

2.  In a medium skillet over medium heat, add one teaspoon of olive oil and add the meatballs.  Sear on all sides (this should take about 3 minutes). Then remove and set aside.   

3.  In a large soup pot, over medium heat, add a little olive oil, then add onions and garlic. Sauté until onions and garlic are tender.  

4.  Add chicken broth and 1 cup of water to sauté onions and garlic. Then bell peppers, diced turnips, cannellini beans, and Kale.  Season with salt and pepper to taste, reduce heat, and let simmer for about 5 - 8 minutes.   

5.  Add sausage meatballs and let simmer another 2 – 3 minutes.  Serve soup – garnish with fresh chopped scallions and shredded cheese if desired.    

Enjoy your culinary adventure with this vibrant, healthy soup! 🌿🍲   

Café Pantry Tip

Vegetarian Substitutions for the Kale & White Bean Soup 🍲   

Instead of chicken sausage meatballs, you can use:

• Vegetarian sausage: There are many delicious vegetarian sausage options available that can be used to make meatballs.

• Tofu: Firm tofu can be diced and sautéed to add a protein-rich element to the soup.   

• Tempeh: Crumbled tempeh can be used as a hearty and nutritious substitute.

For the chicken broth, you can use:

• Vegetable broth: A flavorful vegetable broth will keep the soup light and tasty.

These substitutions will keep the soup just as delightful and nutritious while making it vegetarian-friendly. 🌿🍲

Game Day Fire Cracker Shrimp

Get ready to spice up your game day with the ultimate appetizer: Game Day Firecracker Shrimp! 🦐🔥 Imagine large, juicy tiger shrimp, perfectly crispy from a seasoned flour coating, and then tossed in a mouth-watering spicy Thai Sweet Chili sauce. The flavor explosion doesn't stop there – these shrimp are garnished with fresh scallions for that extra zing! 🌶️🌿

This recipe is super easy to follow, with clear prep and cooking times, and a detailed ingredient list for both the seasoned flour and the fiery sauce. Plus, frying these bad boys in coconut oil not only adds a delicious tropical twist but also packs in some health benefits. 🥥💪

So, get your apron on and get ready to impress your friends with this restaurant-inspired dish that's sure to be a hit at any gathering! 🎉🍤

Enjoy cooking and happy munching! 😋🍽️

Just-A-Pinch Blue Ribbon Winning Recipe.

 

 

Ingredients

·  1 1/2 pounds of Large Tiger Shrimp peeled and deveined

Season Flour

·   1/2 cup All-Purpose Flour

·   1/2 cup Cornstarch

·   1 tbsp Old Bay Seasoning

·   1 tbsp Garlic Powder

·   1 tsp Cumin

·   1 tsp Cayenne pepper

    

    Other Ingredients

·    1/2 cup Thai Sweet Chili Sauce

·    1/4 cup Chopped Scallions

·     salt to taste

·    Coconut Oil for pan frying ( or you can use vegetable oil) (see note )

Note: Coconut oil has been described by nutritionists as " The Healthiest oil on earth". I use "Pure, Unrefined, Cold Pressed" coconut oil. You may buy online or in your local health food store. It adds a lighter taste to fried foods, and I love cooking with it.

Step 1

Preheat oil for frying between 350 - 360 ° F. While oil is heating, in a large Ziploc bag, add flour, cornstarch, Old Bay, garlic powder, cumin, and cayenne pepper. Place shrimp in a bag and toss until shrimp is completely covered in seasoned flour, then remove shrimp and shake off excess seasoned flour and place on a plate to give the coating a chance to adhere to the shrimp.

 Step 2

 Place shrimp in hot oil in small batches so that you keep your oil hot. Cook batches of shrimp for about

 1 - 2 minutes or until golden brown. Place fried shrimp on a tray with paper towels to drain and lightly season to taste with salt.

Step 3

To Serve, first place shrimp in a large bowl and add Thai Sweet Chili sauce to coat shrimp, then place on a serving platter and garnish with chopped scallions and lemon or lime zest if you desire.