Spanish Style White Bean and Sausage Soup
- 3 andouille sausage links
- 8 1/2 cups chicken stock
- 8 ounces dry great Northern beans
- 1 bay leaf
- 1 pinch crushed saffron threads
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 tablespoon sweet paprika
- 12 ounces kale, stems removed and leaves coarsely chopped
Bring 2 cups of water to a boil in a large skillet. Add sausages, and
cook over medium heat for 7 minutes on each side. Remove from the pan,
dice, and set aside.
In a large pot, combine the chicken stock and dry beans. Bring to a
boil, then reduce the heat to low. Add the bay leaf and a pinch of
salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove
1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to
Heat the oil in a large skillet over medium-high heat. Add the sausage,
and brown for about 5 minutes. Remove from the pan, and reduce the heat
to low. Add the onion, and cook for about 5 minutes, then stir in the
garlic and cook for another minute. Mix in the red bell pepper and
paprika. Cook for a few minutes before adding the mixture to the soup
pot along with the sausage.
Bring the soup to a low boil, and stir in the kale and saffron water. Simmer for 10
minutes, until kale is tender. Serve hot.
Big Soft Ginger Cookies
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3/4 cup margarine, softened
- 1 cup white sugar
- 1 egg
- 1 tablespoon water
- 1/4 cup molasses
- 2 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour,
ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until
light and fluffy. Beat in the egg, then stir in the water and molasses.
Gradually stir the sifted ingredients into the molasses mixture. Shape
dough into walnut sized balls, and roll them in the remaining 2
tablespoons of sugar. Place the cookies 2 inches apart onto an
ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before removing to a wire rack to cool
completely. Store in an airtight container.
Two recipes from allrecipes.com that I tried this weekend both were delicious so I thought that I would share. I didn’t actually use andouille sausage I just used some sausage that my Aunt Faye gave to me when she was cleaning out her freezer in preparation for her and my uncle’s 9 month teaching job in China.
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