Smoked Sausage Pasta

Hey, This is comfort food at its very best.

The combination of smoked sausage and a creamy mustard and onion sauce with just a hint of paprika is just what you need when the nights begin to draw in.

Beileve it or not ,this is a fun twist on a classic Swedish dish traditionally served with rice.


INGREDIENTS:

•1 tbsp tomato purée

•1 tbsp Dijon mustard

•1 tsp paprika

•130 ml single cream

•1 pinch sea salt and black pepper

•400 g fresh tagliatelle or pappardelle

•2 tbsp capers or eldercapers

•1 handful finely chopped fresh chives

•1 tbsp butter

•1 large onion, peeled and finely chopped

•350 g smoked sausage or falukory, very finely diced


DIRECTIONS:

1.Bring a large pan of salted water to the boil for the tagliatelle or pappardelle.

2. Put the butter, onion and sausage into a large pan. Fry, stirring occasionally, until the sausage and onion are golden. Add the tomato purée, mustard, paprika and cream, continuing to stir so the flavours mingle, and simmer gently for 5 minutes. Taste for seasoning and adjust to taste.

3 Add the pasta to the pan of boiling water. Cook for 7 minutes (or according to packet instructions). Drain the pasta, reserving a small cup (around 80ml/2.7 fl oz) of pasta water.

4 Add the cup of pasta water to the sausage sauce. Stir in with the capers and take off the heat.

5 Toss the pasta in the sauce until well coated, and sprinkle over the chives. Serve immediately.

And there you have it...Enjoy!  Eat Well My friends!

Broccolli Cheddar Soup

 

I'm back with another Soup.... Today, Broccolli Cheddar Soup...I'm told that This soup is stick to your bones good. Perfect on a winter night, yet we find that we crave it year round. Feel free to add some extra broccoli in there to sneak in some extra veggies!

INGREDIENTS:


4tbsp. butter

 1 onion, chopped

1/4c. all-purpose flour

2c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1 large head broccoli, finely chopped

1 large carrot, grated

2 stalks celery, thinly sliced

2c. whole milk

3c. shredded cheddar, plus more for garnish

Baguette, for serving

DIRECTIONS:

1.In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.

2.Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.

3.Add milk and bring to a simmer, then stir in cheddar.

4.Season with salt and pepper and top with more cheddar.

5.Serve with baguette


Enjoy!  Eat well my friends...It's cuffing season!

Stuffed Pepper Soup

It's unofficially winter....And Nothing tastes better than a hearty soup....Plus, it's easy to prepare on those nights when you are bone tired and don't feel like doing anything..


INGREDIENTS:

1tbsp. extra-virgin olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1lb. ground beef

Kosher salt

 Freshly ground black pepper

6c. Swanson Chicken Broth (Shameless plug)

1 (28-oz.) can crushed tomatoes

1 (14-oz.) can fire-roasted diced tomatoes

2tsp. dried oregano

1c. white rice

Shredded white cheddar, for serving

Freshly chopped parsley, for serving


DIRECTIONS:

1
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

2
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.

3.
Garnish with cheddar and parsley before serving.


And there you have it...Enjoy Folks.....Eat Well My Friends