DAILY RECIPE DEC 27TH: MEDITERRANEAN KALE & WHITE BEAN SOUP WITH SAUSAGE

Mediterranean Kale & White Bean Soup with Sausage


This garlicky soup is a snap to pull together, and most of the ingredients are basic pantry staples. The whole thing is ready in about an hour, but the soup's complex flavors belie the quick cooking time.. You can serve it as soon as the kale is tender, but letting it sit for an hour and then reheating gently makes it even better (wait to add the lemon until just before serving). Crusty cheese toasts make an excellent accompaniment.

Servings: Serves six to eight

Ingredients
1/2 pound sweet Italian sausage (about 3 links)
2 tablespoons olive oil
One-half small yellow onion, cut into small dice
medium carrot, cut into small dice
1 rib celery, cut into small dice
5 large cloves garlic, minced (about 2 tablespoons)
1/8 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups lower-salt chicken broth
1 pound 3 ounces can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
1 pound kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon zest (optional)


Directions
1. Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 tablespoon of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.
2. Add the remaining 1 tablespoon olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.
3. When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

DAILY RECIPE: DECEMBER 15 UPSIDE-DOWN SAUSAGE AND MUSHROOM PIZZA

Upside-Down Sausage and Mushroom Pizza

Prep Time:
15 min
Inactive Prep Time:
5 min
Cook Time:
30 min
Level:
Easy
Serves:
6 servings
Ingredients
2 teaspoons olive oil
1 pound sweet or hot turkey sausage, casing removed
1 cup onion, sliced
8 ounces mushrooms, sliced
1 cup pasta sauce
1 cup pizza sauce
1/2 cup black olives, sliced
16 ounces mozzarella cheese, shredded
2 eggs
1 cup milk
1 tablespoon olive oil
1 cup all-purpose flour
1/2 teaspoon salt
1/4 cup Parmesan, grated
Directions
Preheat oven to 400 degrees F.
Heat oil in large skillet over medium heat. Add sausage and cook for 3 minutes, or until browned and cooked through, breaking up the meat as it cooks with a wooden spoon. Add onion and mushrooms and cook 2 minutes, until soft. Add pasta sauce, pizza sauce and olives and bring to a simmer, about 2 minutes. Remove from heat and transfer sauce to the bottom of a 13 by 9-inch baking dish. Top with mozzarella cheese.
In a medium bowl, whisk together eggs, milk and oil until blended. Whisk in flour and salt until well blended. Pour mixture over sauce in pan. Sprinkle with Parmesan. Bake 25 minutes, or until golden brown. Let stand for 5 minutes before slicing and serving.

Daily Recipe December 5th: Hungarian roll recipe

Hungarian Nut Roll Recipe



Ingredients:
6 to 6-1/2 cups sifted flour
3/4 teaspoon salt
6 tablespoon sugar
2 yeast cakes or 2 packages dry yeast
1/2 cup warm milk
1 cup sour cream
2 sticks butter or margarine, melted or very soft
3 eggs, beaten

Directions:
Dissolve yeast in milk. Combine the rest of the ingredients; add yeast and milk mixture, blending very well. Divide dough into four or six parts depending on length of nut roll wanted. Roll about 1/4 inch thick, spread with nut filling (recipe below) and roll up jelly roll fashion. Let rise for 1 hour or until doubled in size. Bake in 350 degree oven for 30 to 40 minutes.

Makes four large or six medium rolls. They freeze well.

Nut Filling:
1 to 2 pounds ground nuts
(about 1 1/2 pounds walnuts or 3/4 pounds pecans)
2 1/2 cups sugar
2 sticks butter or margarine melted
2 eggs
1 large apple grated
1/2 teaspoon cinnamon

Directions:
Combine all ingredients except the butter. Add the melted butter and mix well. Heat in large saucepan until the ingredients blend well and thicken slightly.

Spread on rolled dough after the mixture has cooled. You can freeze any extra and use as a topping for an apple pie or top baked sweet potatoes or use in a coffee cake recipe.

DAILY RECIPE DECEMBER 2ND PEANUT BUTTER TANDY CAKE

Peanut Butter Tandy Cake

Bring the classic combination of peanut butter and chocolate to a tasty sheet cake!
Prep Time: 20 min
Total Time: 1 hour 25 min
Makes: 24 servings

1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 1/2 cups creamy peanut butter
1/2 cup semisweet chocolate chips
2 tablespoons butter or margarine
1 container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting
1. Heat oven to 350°F for shiny metal pan (or 325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
3. Bake 22 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes.
4. In small microwavable bowl, microwave peanut butter uncovered on High 20 seconds or until softened and spreadable. Drop by teaspoonfuls onto surface of warm cake; spread carefully to cover top. Refrigerate cake to harden the peanut butter, about 15 minutes.
5. Meanwhile, in medium microwavable bowl, microwave chocolate chips and butter uncovered on High 30 seconds. Stir; continue to microwave on High 10 to 20 seconds longer, stirring after 10 seconds until chips are melted. Stir in frosting