Creamy Kielbasa & Potato Soup

Our family really enjoyed this creamy, smoky soup. I don't use Kielbasa often, but I have in the past and forgot how much I enjoyed the smoky flavor. Even my son who doesn't love soup, liked this because of the smoky kielbasa.

Creamy Kielbasa & Potato Soup  

adapted from Salt and Lavender

1 tablespoon olive oil
16 ounces kielbasa (smoked Polish sausage) sliced into 1/4″ rounds
2 tablespoons butter
1 medium onion chopped small
2 medium carrots peeled & chopped small
2 sticks celery chopped small
3-4 cloves garlic minced
1 teaspoon paprika
1/2 teaspoon Italian seasoning
2 tablespoons flour
4 cups chicken or beef broth
1 cup heavy/whipping cream
2 medium-to-large potatoes peeled & diced

3/4 cup corn (frozen or fresh)
salt & pepper

 
1. Heat oil in a soup pot or Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until it’s nicely browned (7-10 minutes). Turn the heat down to medium once it gets going. Transfer the kielbasa to a plate once it’s nice and crisp. Kielbasa shouldn't release a ton of fat, but if you're using a sausage that does, be sure to drain most of the fat from the pot.

2. Add the butter, onion, carrots, and celery to the pot and sauté for 5-7 minutes. Stir in the garlic, paprika, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly. Add in the chicken broth. Stir well to ensure the flour has dissolved and the flavorful browned bits are scraped up from the bottom of the pot.

 
3. Add in the cream, potatoes, corn, and sausage. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cook, with the lid slightly open, until the potatoes are tender (about 20 minutes). Stir occasionally. Season the soup with seasoning salt & pepper, and serve.

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White Chocolate Macadamia Nut Cookies

We love white choccy mac cookies around here. I already have another recipe on this blog, but here's another one. It was really good, just like the other recipe I have for this. 

White Chocolate Macadamia Nut Cookies

adapted from Handle the Heat

3 cups (381 grams) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
2 sticks (226 grams) butter, at cool room temperature
1 cup (200 grams) lightly packed light brown sugar
1/2 cup (100 grams) granulated sugar
2 large eggs plus 1 egg yolk, at cool room temperature
2 teaspoons vanilla extract
1 1/2 cups (255 grams) white chocolate chips
1 1/2 cups (210 grams) chopped macadamia nuts, 

*If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.

1. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula. If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.

2. Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart. Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

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Black Cocoa Halloween Cookies

Happy Halloween! I still have black cocoa powder left from last Halloween, and I wanted to try it with a new Halloween treat. I got my black cocoa powder from Amazon. It's King Arthur brand. 

Black Cocoa Halloween Cookies

adapted from Handle the Heat

1/2 cup (113 grams) butter, at cool room temperature
1/2 cup (100 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1 teaspoon vanilla extract
1 egg, at room temperature
1 cup (127 grams) all-purpose flour
1/2 cup (43 grams) black cocoa powder (or Dutch-process), sifted
1 tablespoon cornstarch
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup (85 grams) white chocolate chips, plus more for garnish
1 cup (218 grams) Halloween-colored M&MS, plus more for garnish*
Edible candy eyeballs, for garnish

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together on medium speed until light and fluffy, about 3 minutes. Scrape the bowl down before adding in the vanilla extract and egg, beating well to combine.

2, In a separate bowl, whisk together the flour, cocoa, cornstarch, salt, baking soda, and baking powder. Gradually add in the dry ingredients to the wet ingredients and beat until a slightly sticky dough forms. Fold in the white chocolate chips and M&Ms with a rubber spatula.

3. Using a large spring-loaded cookie scoop, drop 1-tablespoon sized balls of dough onto the prepared baking sheets, spacing them at least 2 inches apart. Dot the balls of cookie dough with extra chips, M&Ms.

4. Bake for about 8 minutes, until puffy but still soft, being careful not to overbake. Carefully press the candy eyeballs into the cookies while still hot from the oven. Allow to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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Greek Salmon Rice Bowls

Our family loves these rice bowls. I got the inspiration from Hungry, Healthy, Happy. I make my own Tzatziki usually, but the other day, my local grocery store had some freshly made stuff for sale and it was really good. I've made these about 3 times. The last time, pictured, I forgot the artichoke hearts, and my feta had gone bad, so those things aren't pictured. But those additions are delicious. 

Greek Salmon Rice Bowls

adapted from Hungry, Healthy, Happy

4 salmon fillets

Greek seasoning- I use Penzey's

olive oil

homemde Tzatziki sauce

halved cherry tomatoes- about 1/2 to 1 cups

1 cucumber, sliced thinly

Kalamata olives, about 1/2 cup

jarred artichoke hearts- as needed

crumbled feta- to garnish

lamb's lettuce or arugula

Cooked white rice, brown rice, and/or quinoa

1 lemon, sliced into wedges, optional

1. Heat a large, nonstick skillet over medium-high heat. Sprinkle the Greek seasoning on the raw salmon, and add some olive oil to the hot pan. Add the salmon, skin side down, and sear a few minutes on one side. Flip and sear on the other side until done in the center. (About 140 to 145F.) 

2. To indivdual bowls, add the cooked rice or other grains, and then salmon, tomoatoes, cucumbers, olives, artichoke hearts and lamb's lettuce or arugula. Top with the tzatziki sauce, feta, and optional lemon juce and serve. 

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Peanut Butter Stuffed Cookies

These cookies were good! We loved the choccy-pb flavor and the sea salt. I made them over the summer, so it's been awhile. But I know they were good!

Peanut Butter Stuffed Cookies  

adapted from Handle the Heat

For the peanut butter filling:

3/4 cup (203 grams) creamy peanut butter
6 tablespoons (47 grams) powdered sugar
1/2 teaspoon vanilla extract

For the cookie dough:

1 stick (113 grams) unsalted butter
1 cup (200 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (143 grams) all-purpose flour
2/3 cup (57 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (170 grams) semisweet chocolate chips, plus more for garnish
Flaky sea salt, for finishing, optional

1. Prepare the filling:In a medium bowl, use a stiff spatula to vigorously stir the peanut butter, powdered sugar, and vanilla until well combined. Using a small 1-tablespoon scoop, drop the mixture by thirteen scoops onto a small parchment-lined rimmed baking sheet. Freeze for at least one hour while you prepare the dough.

2. Prepare the cookie dough:In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. (I use a saucepan on the stove.) Whisk in the brown sugar. Let cool until just warm.

3. Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powder, baking soda, and salt. Fold in the chocolate chips with a rubber spatula. Cover and chill for 1 hour.

4. Preheat the oven to 400°F. (This higher temperature helps create thick cookies.) Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Flatten each ball of dough and place a peanut butter ball in the center. Cover with the dough, leaving some peanut butter peeking out. Flatten slightly. Dot generously (more than you think!) with additional chocolate chips.
If the peanut butter balls become too warm at any point, return to the freezer and return the cookie dough to the fridge until firm enough to handle.

5. Bake for about 8 minutes or until just set. Remove from the oven and immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

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Lebanese Lentil Soup

Last winter, my husband an I stayed for a few days in Trieste, Italy. We enjoyed the local cuisine, which was like mountain Italian food (beefy goulash soup with gnocchi, for example), but I was so excited to find a Lebanese restaurant there. That's hard to find where we live. We went there for a meal and enjoyed some lentil soup when it was very cold outside. After we came home, I found this recipe and re-created the soup, but I liked it even better made at home. I was able to make it a little thicker. I made it about 5 times last winter and my 14-year old son loved it too. It's still warm here right now, but the weather is getting a little cooler, so maybe I can make this one again soon. 

When this is freshly made, it is thinner than shown in the photos. The photo is some of the soup that I had frozen, then warmed up. It thickens a lot in the fridge, and especially in the freezer. But I can report that it freezes really well!

Lebanese Lentil Soup

adapted from Plant Based Folk

1 tablespoon Olive oil
1 large Brown onion diced
2 medium Carrots diced
2 small Celery stalks diced
2 cloves Garlic crushed
1½ cups dry red lentils 

¼-½ cup Short grain white rice or medium grain
8 Cups Vegetable stock or 10 cups (you can adjust the thickness of this lentil soup)
1 medium Fresh lemon juiced
1 teaspoon Ground turmeric
1 ½ teaspoon Ground cumin
1 handful Fresh parsley chopped, divided into two portions (use 2 TBS dry if you don't have fresh)
1 pinch Salt or to taste
½ teaspoon Cracked black pepper or to taste
 Lemon wedges, for serving

1. In a large pot, heat olive oil over medium-high heat. Add the diced onion, crushed cloves of garlic, and spices. Cook until the onions have softened. Add the red lentils and stir until they are coated in the olive oil. Pour in the vegetable stock and add the rice. Cover and cook on medium heat for 15 minutes.
Add the diced celery and carrot. Simmer for another 10 minutes with the lid on. Turn off the heat and stir in half of the chopped fresh parsley and the lemon juice.

2. Blend the soup with an immersion blender until the soup is partially smooth but still has some chunky bits. Do a taste test and adjust with salt if needed. Garnish with additional parsley and serve with lemon wedges to squeeze into the soup to your liking.

-Leftovers are great in the fridge! Also, this soup freezes well. I thawed overnight in the fridge and then warmed it up gently on the stove.-

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Brazilian Vinaigrette

This salad is SO good!! The name makes it sound like a salad dressing, but it's actually a salad. We actually first had this in Puglia- southern Italy- at an authentic Brazilian restaurant. I loved how fresh it was and how it went with grilled meat so well. I brought this to a BBQ and people mistook it for salsa- lol- it's actually really good with tortilla chips too! But it's meant to go with grilled meats. (There is parsley- not cilantro- in this.) Note: The original recipe called for a green bell pepper. I prefer red, orange, or yellow, so I with an orange one instead.

Brazilian Vinaigrette 
adapted from Our Best Bites

4 large tomatoes diced small (about 2 cups)
1 medium white onion or 1/2 large diced small (about 1 cup)
1 green (or any color) bell pepper diced small (about 1 cup)
1/4 cup minced flat-leaf parsley
1/2 cup avocado or olive oil
4 tablespoons white vinegar or white wine vinegar, or half and half
1 teaspoon kosher salt
1/4 teaspoon black pepper

1. Add all ingredients to a bowl and toss to combine. Chill for at least an hour (and up to a few) before using. Keep in mind that flavors, including salt, intensifies after sitting so taste when ready to serve and you can always add additional salt, if needed. You may also add more vinegar if you prefer.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **