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Shrimp, Potato & Kale Tuscan Soup

This soup is kind of on the line of Olive Garden’s Zuppa Toscana Soup… except it doesn’t have sausage in it…but if you like sausage you could certainly add that.

Ingredients:

1 large onion, chopped

1 package (1 lb) peeled & devined shrimp (chopped into smaller pieces)

3-1/2 teaspoons Italian seasoning, 1 tsp basil & 1 tsp oregano

1 TBLS olive oil

64 oz vegetable broth

2 cans (15 ounces each) cannellini beans, rinsed and drained

6 Russet Potatoes (washed and cut in half lengthwise and then sliced 1/4 inch thick)

1 – 2 sweet potatoes, peeled and cubed

6 cups chopped fresh kale (chopped)

12 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 Bay leaves

1 TBLS flour

1 cup heavy whipping cream

Heat oil in a large pot, add shrimp, or if your using Italian sausage here’s where you’d add 1 lb of it. However, if you are using sausage – completely eliminate the oil!! Cook shrimp (or sausage, or both) until it’s almost cooked, then add the onion & garlic. Cook until onion turns translucent.

Sprinkle flour over the mixture and stir to combine. Add vegetable broth and bring to a boil. Then add potatoes, cook for approx 20 minutes or until potatoes are tender.

Reduce heat to low and stir in the heavy cream and kale. Cook for 5 minutes, stirring occasionally. Serve with toasted French bread or hard rolls!


Enjoy!

 
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Posted by on October 29, 2016 in Comfort Food, food, potatoes, shrimp, soup, veggies, Yummy

 

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Savory Stuffed Mushrooms :)

Savory Stuffed Mushrooms :)

If you’re looking for a fairly quick, really delicious meal – look no further. This recipe is just plain ‘ole YUM!! This is a combination of several recipes that I’ve tried and combined to come up with just the right flavors for the stuffing for these mushrooms. Serve with a Caesar Salad (or the salad or side of your choice) and you have a meal!

Ingredients

1 TBLS Dijon Mustard

1/2 cup finely shredded Parmesan cheese

6 ounces frozen chopped spinach (if you use fresh, I recommend you chop the fresh spinach into small pieces and then saute it in a couple drops of olive oil, then add to mixture)

1/3 cup low fat cottage cheese or ricotta cheese

2  (8 oz.) pkg. cream cheese

3 cloves fresh garlic (minced)

1/4 cup Italian seasoned breadcrumbs

1/4 cup green onions – chopped

1 tsp oregano

2 tsp ground thyme

40 large fresh baby portabella mushrooms

3/4 tsp olive oil

1/4 – 1/2 tsp cayenne pepper

Optional – 3 oz. baby shrimp – chopped

Instructions

Preheat oven to 400 degrees F.

Remove stems from mushrooms and take a spoon and dig out a little cavity in each mushroom. Finely chop the stems and the scooped out insides.

Place mushroom caps on baking sheet, open cavity up.

mushroom caps

In a skillet, heat the oil and add chopped mushroom stems, garlic, oregano, onions and thyme. Cook over medium heat for 5 minutes, stirring often. Transfer to a mixing bowl.

Squeeze moisture from the spinach and add to cooked mushrooms, along with cottage or ricotta cheese, cream cheese, Parmesan cheese, shrimp (if desired), breadcrumbs, mustard, & cayenne pepper; mix well with a mixer. Top each mushroom generously with filling.

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Sprinkle each filled mushroom with a little shredded Parmesan cheese.

Bake at 400 degrees F. for 20-25 minutes until mushrooms are tender. Serve warm.

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Just a side note: When baked, the mushrooms tend to leak juice, so they end up cooking in that juice. I put mine on a grilling rack and place that rack on a parchment-lined baking sheet. This allows the extra moisture to drip off and the mushrooms aren’t sitting in that moisture during baking. (This was my daughter, Jenny’s idea 🙂 ) . It keeps the mushrooms from becoming soggy.

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I served my mushrooms with sliced tomatoes drizzled with olive oil and sprinkled with feta cheese and salt and pepper…also, a kale and spinach salad drizzled with a little Caesar and Balsamic dressing and fresh pineapple.

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ENJOY!

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Posted by on March 31, 2014 in food, mushrooms, vegetarian, veggies, Yummy

 

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