Two Bean Soup with Kale

I planted kale seeds in my garden in about October 2012.  All the other seed-to-plants that I planted at the same time are long gone.  What the bugs did not eat, the freezing temperatures killed.  Kale is like the roach of vegetables.  Nothing can kill it.  For the past couple of months I have harvested the tender leaves in the middle and I will repeat this until the kale finally gives up.  My continually giving kale plants is why I pinned this recipe for Two Bean Soup with Kale.  I am glad I did because it is the best soup recipe I have ever made especially given the few spices required (salt and red wine vinegar - I did not add pepper).

The modifications I made were adding a pound of mild Italian sausage and a can of Rotel (original), not pureeing the beans and omitting the olive oil and pepper.  I cooked the sausage until brown and then did not drain the fat.  I omitted the olive oil, and sauteed the vegetables with the browned meat and the little amount of rendered fat.

I did not add the salt when called for because I knew the sausage and Rotel would add some.  I added the Rotel at the same time as the beans.  At the end, I added a minimum amount of salt to taste.  The soup is hearty and flavorful with the fennel from the sausage.  I think without the sausage it would be bland.  The carrots and celery add some crunch and the beans are hardly noticeable (I am not a huge cannelloni bean fan).  The kale is in every bite.  This soup is hearty, healthy and flavorful with very little fat.

Two apple cakes

I made two apple cakes for work.  Both were well received.  One, the Mom's Apple Cake is a bit on the wholesome side, with no icing and the other, Apple Fritter Cake is naughty in all the right ways with both a brown sugar topping AND a glaze.

For the Mom's apple cake, a tube pan really is essential.  I baked mine in a bundt pan, and when I removed it, the cake split at the middle apple layer.  I was able to push it back together and it tasted fantastic.  I used about 5 Granny Smith apples and the cake over-floweth with apple goodness.

The apple fritter cake.  WOW.  It is so moist and sweet without being overly sweet.  I do not think the cooking of the apples is a necessary step, so I will skip that next time, along with the cornstarch.  Oh, and I used way more apples - 4 granny smiths.  I also only prepared half of the glaze.  I could have used a tiny bit more, so next time I will prepare the entire recipe and just use my judgement on HOW MUCH GLAZE IS TOO MUCH GLAZE?!  That really is not something that I should ever ponder, but I am trying to cut down empty calories. 

P.S.  My apple fritter cake won second prize at the office bake off.  I think I would have won first except my coworkers thought I was the Lance Armstrong (minus the steroids) of the company baking competitions and my reign needed to be stopped.  At least that is how Chad explained it to me.  Next time I will not tell people which dessert is mine.

Winning Cookie, 2012

I think I neglected to post this back in December.  This was my winning "cookie" from my office's 2012 Cookie competition.  And here is my trophy (and Claire).

February 17, 2013

The Gourmet Gals gathered at Janet's house.  I could not make it because of a cold.  Teresa was back.  Yea!

Appetizer:  Carol, Carrot Ginger Dipping Sauce and Fig Jam, Prosciutto and Goat Cheese Crostini
Side:  Mary, Orange Sweet Potatoes and Herbed Wild Rice
Main:  Janet, Pork Chops with Rosemary Vinegar Sauce
Dessert:  Janet, Chocolate Blackout Cake
Salad:  Teresa, Green salad with Balsamic Vinaigrette

All sound delicious!  I love the idea of the wild rice being prepared in a crock pot.

 

 The salad had greens, tomato, cucumber, red peppers, blue cheese, almonds and hemp seeds with simple dressing of balsamic vinaigrette with balsamic and olive oil and a little garlic, salt and pepper.

Chocolate Blackout Cake

Pork Tenderloin with Sauteed Spinach

Tonya prepared this delicious sounding dinner!  With a preparation time of 35 minutes, it is a weeknight dinner option!

Pork Tenderloin with Sauteed Spinach

Ingredients

• 4 tablespoons olive oil, divided
• 1 pound pork tenderloin
•  coarse salt and freshly ground pepper, to taste
• 1/4 cup orange juice
• 2 tablespoons Dijon mustard
• 1 teaspoon ginger, minced
• 1 tablespoon honey
• 1/2 teaspoon garlic, minced
• 10 ounces fresh spinach

Instructions

[1] Heat half of the oil in a large skillet over medium heat until hot but not smoking. Season pork with salt and pepper. Cook pork in hot oil, turning occasionally, for 20-25 minutes or until an instant-read thermometer registers 145 degrees.

[2] Transfer pork to a plate and tent with foil. Wipe out skillet.

[3] Meanwhile, in a blender, combine orange juice, mustard, ginger, honey, garlic and the remaining oil. Season with salt and pepper and blend until smooth. Set aside.

[4] In the same skillet, heat another drop of oil over high heat. Add as much spinach as will fit, tossing until wilted, adding more spinach as there is room, about 5 minutes total. Drain off excess liquid and season spinach with salt and pepper. Serve sliced pork on a bed of spinach, drizzled with vinaigrette.

 

Prep and cook time: 35 minutes

Crockpot Ham and Potato Soup

I have both been wanting to cook with my crock pot as well as eat soup.  This recipe for ham and potato soup was low in fat without sacrificing flavor.  It was rich and comforting.  I used a 1 pound ham steak, golden potatoes (with peels), a yellow onion and three carrots.  I also used skim milk and low fat sour cream because those are my preferences.  I do not think this affected the flavor but the soup did look like the sour cream slightly curdled.  Again, you could not taste this and I would make it the same next time.

Smores Two Ways

I have been craving smores.  But as I also crave making new recipes, I made this recipe for cookies and this doctored crescent roll recipe.

The cookies were really easy and delicious.  There is a lot of cinnamon in the recipe and I think it is a preference thing... if you like cinnamon, use it.   If not, keep it out.  Cinnamon is not a smores component so I am not sure WHY it is in the recipe.  Why ask why?  These held up well and were just as good at room temperature the next day as they were warm out of the oven.

  

The crescent rolls were super simple and SO VERY TASTY!  I put about 5 mini marshmallows and 2 squares of chocolate in the center and then wrapped up the roll.  You cannot mess this up.  I was afraid if I did not wrap tightly that all the goodness would fall out, but nope, it stays right where it is supposed to be. I also feared this would be too sweet, but again, nope.  PERFECT.