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Snow days require hot soup! December 20, 2008

Posted by life2d in main course.
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I was planning to make a paella for dinner, but after coming in from a walk in the snow, my kids had decided that it should be a soup night. So, here is one of the soups I haven’t made in quite a while, even though it is one of my favourites (anything with okra would probably be a favourite of mine). I kinda came up with the recipe on my own, so I named it after the spices I’ve used. Very creative, I know… ­čÖé Anyway, the next day leftovers would be more of a jambalaya than a soup, as the liquid gets absorbed.


Cajun Soup
1 medium onion
2 garlic cloves
3 medium celery stalks, sliced
3 small/medium carrots, sliced
1 medium pepper, diced
3 cups frozen corn
1 lb frozen okra
3 cups chicken stock
4 + 2 cups water
1 can petite cut tomatoes
1 1/2 Tbsp Cajun spice + extra for the chicken
7 oz kielbasa sausage sliced small
5 frozen breast tenders
1 tsp salt
2 cups Minute rice


Coat bottom of large stockpot lightly with cooking spray. (I use Misto spray filled with extra-virgin olive oil). Place the chicken tenders in single layer in the pot, cover and cook over medium heat for about 10 minutes turning occasionally. Season the chicken as you cook with the extra Cajun spices. Add kielbasa and remove chicken, cutting it into small pieces, then returning to pot. Chop onion and garlic in the electric chopper, add to pot along with sliced carrots. Saute for about 5 minutes. Add chicken broth, water, tomato, corn, salt and spices. Bring to boil, reduce heat and simmer 5 minutes. Add okra, celery and pepper, return to boil, then simmer another 5 minutes. Add rice, stir, cover and remove from heat. Let sit for 5 minutes, then serve with warm bread.

Takes 1 1/2 hours.

(Note to self: if using regular rice, add 1 cup rice with onion and carrots, then follow recipe. Add more simmer time if needed. To use more rice, add more water: 1 cup water per 1/2 cup rice)


Tired of sifting through my drafts… December 17, 2008

Posted by life2d in main course.
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…so, I better start posting them one by one. Some are waiting for pictures, some need a more accurate list of ingredients, while others need to have the steps revised. Well, here is the first to be completed:

Fusilli with sausage

1 box of whole wheat fusilli pasta(13.75 oz)

1-2 Tbsp olive oil

1 onion thinly sliced or diced

3 cloves of garlic, finely chopped

1 red pepper, diced

1 cup frozen peas

1 small can of sliced mushrooms, drained

1/2 lb lean turkey kielbasa or any similar sausage, sliced into half-moons

1 cup fat-free chicken broth

Salt and freshly ground pepper

Grated Romano or Parmesan cheese (optional)

Cook pasta according to the package directions, adding the frozen peas for the last minute.

Heat oil in large skillet over medium heat. Saute garlic for 1-2 minutes, don’t let it burn. Add onion and saute for 3 more minutes. Add mushrooms and cook stirring for another 3-4 minutes. Move the mixture to the side of the skillet and add sausage sauteing until heated through (about 2 minutes). Add peppers, mix everything together and saute for another 3 minutes. Add the broth, bring to a boil and simmer for a few minutes. Toss fusilli and peas┬áwith sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.

Takes about 30 minutes.

(Note to self: use any veggies on hand. Like yellow pepper thinly sliced, snow peas cut in half, asparagus tips, etc)