Chicken Sausage Gumbo

Chicken Sausage Gumbo

(from Southern Living, December 2004, slightly modified)

submitted by Amy Stephenson

1 t. olive oil

11/2 lb. low fat smoked sausage, cut into slices

1 c. chopped onion

1 c. chopped celery

2 large cloves garlic, pressed

1 medium green pepper, chopped

5 T. instantized flour (Wondra)

2 c. chicken broth

1 28 oz. can diced tomatoes

1 - 2 t. Creole seasoning (like Tony Chachere's, which is also great on grilled burgers!)

4 cups chopped cooked chicken (rotisserie)

Saute sausage, onion, celery, garlic and green pepper in oil in Dutch oven until onion is tender.  Combine flour and 1 cup broth in shaker container or jar with tight fitting lid and shake well.  Add remaining broth, tomatoes and creole seasoning to pot and bring to a slow boil.  Slowly stir in broth and flour mixture and simmer to thicken.  Add chicken, stir well.  Serve over hot cooked rice.  (Wondra is an easy way to thicken a soup without making a roux or adding extra fat.)

Italian Wedding Soup

Italian Wedding Soup

(from "Desperation Dinners" newspaper column)

Amy Stephenson made this for the Women's Broadcast! It was delish!

10 oz. package frozen spinach

1 t. olive oil

1 medium onion, chopped (3/4 c.)

2 stalks celery, chopped (3/4 c.)

3/4 c. chopped baby carrots

1 t. bottled minced garlic

1 t. Italian seasoning blend

2 c. water

2 14 oz. cans chicken broth

1 lb. frozen Italian style meatballs (1/2 oz. size)

1 15 oz. can cannellini beans (white kidney beans)

3 T. Parmesan cheese

1/4 t. pepper

1/4 t. salt

1 large egg

Remove spinach from package and microwave on high for 5 minutes to thaw.  Heat oil in Dutch oven.  Add onion, carrots, celery, garlic and Italian seasoning.  Cook and stir until onion is tender.  Add water and broth and bring to a boil.  Squeeze excess water from spinach and add to pot.  Add meatballs and return to boil.  Drain and rinse beans and add to pot.  Reduce heat to medium, maintaining a slow boil and cook until meatballs are heated through, about 5 minutes.  Meanwhile in a 2 cup or larger bowl, whisk cheese, salt, pepper and egg.  Reduce heat to low and slowly drizzle egg mixture into soup, stirring constantly.  Stir and cook 2 minutes until egg mixture is thoroughly incorporated and soup begins to thicken.  

Roasted Vegetables & Pasta with Bechamel Sauce

A grown up twist on Mac 'n' Cheese. Jaclyn Anderson brought this to me a long time ago, and it's been one of our favorites ever since!

2 lbs carrots
2 T dried basil
1-2 T olive oil

Preheat oven to 400.

Peel carrots and cut on the diagonal to 1/2 inch pieces. Spread on baking dish and drizzle with olive oil. Add basil. Toss to coat. Roast for about 15 minutes until slightly browned and softened.

Cook pasta.

Bechamel Sauce:
8 T butter
1/2 cup flour
4 cups milk, warmed
1/2 cup grated of each: cheddar, parmesan, swiss
2 T fresh thyme

1lb penne
1lb fresh spinach
1/4 cup carmelized onions
2-3 cups grated med/sharp cheddar for topping

Melt butter in medium saucepan over low/med heat. Whisk in flour; let bubble 3-4 minutes, stirring frequently. Whisk in warm milk, then cheeses and thyme. Continue to whisk over low until smooth and thick.

Spread spinach on bottom of 9x13 casserole dish. It will appear to take up the whole dish, but will cook down. Top with onions, then carrots and penne. Spoon on sauce, top with cheddar. Cover, bake 15-20 minutes until bubbly and heated through.