Portuguese Kale Soup

This recipe is from Emeril. I changed a couple of minor things (mostly due to what I had in my kitchen at the time!). I needed to use up some kale and I didn't think I would like this at all. I wound up pleasantly surprised!

2 tablespoons olive oil

3 bay leaves

1 teaspoon crushed red pepper flakes

1 cup sliced onions

2 tablespoons minced garlic

1 1/2 pounds chorizo sausage, sliced in 1/2-inch slices (I couldn't find chorizo, so I just used spicy smoked sausage and it worked out alright)

3 quarts chicken stock

4 cups kale, rinsed, stemmed, and cut into 1-inch strips

Salt

Freshly ground black pepper

1 pound diced new potatoes

In a large stock pot, heat the olive oil. When the oil is hot, add the bay leaves, crushed red pepper flakes, and onions. Saute the mixture for 2 minutes. Add the garlic and cook for 2 minutes, stirring occasionally. Add chorizo, stock and kale and bring the liquid up to a boil. Stir in the Essence and season with salt and pepper, to taste. Reduce the heat to a simmer, add the potatoes and cook until the potatoes are fork tender, about 30 minutes.

Apple, Butternut Squash, Sweet Curry Soup

Here's the recipe for those who have been asking... I prepared this delicious soup for C's baby shower on Saturday. I think it was a big hit!

Apple, Butternut Squash, Sweet Curry Soup
Recipe snagged from my college friend via Facebook.

1 roasted butternut squash
4 small-medium apples (de-skin, core, and slice)
1 large onion
3 large garlic cloves
1/2 cup heavy cream
4 cups chicken stock
2 Tbs salted butter
1 1/2 Tbs sweet curry powder (any curry will do, but I like the sweet)
fresh ground black pepper & salt to taste

Roast butternut squash in oven at 375 degrees until soft when speared with a knife. In butter, cook onion and garlic in a large stock pot until translucent/just starting to brown. Add apples and cook until they start to soften. Add de-skinned roasted butternut squash, cream, stock, curry powder, salt & black pepper. Stir just to combine. Remove from heat and transfer to blender. Blend until smooth (or you can leave it more chunky if you prefer). Return to pot to warm before serving. Makes just over a half gallon of soup.

Suggestion: Recipe easily doubled. I doubled all items of the recipe, with the exception of more onion and curry. Also, an immersion blender is the best option, otherwise transferring the contents of the stock pot to the blender is a pain.

Chicken Asparagus Casserole

"Chicken Asparagus" is what my family calls comfort food. My brother and I would ask my mom to make this for special occasions when we were growing up, though it's easy enough for a week-night meal. It's something I crave fairly often and Zach enjoys it, too!

Ingredients
4 boneless skinless chicken breasts, cut into chunky pieces
1/4 tsp. pepper
1/4 cup vegetable oil
2 bunches fresh aparagus, steamed
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1 cup grated sharp cheddar cheese

Directions

• Sprinkle salt and pepper over raw chicken. Saute in oil over medium heat for 6 minutes.
• Place cooked asparagus in greased 9-inch square pan.
• Place cooked chicken on top of asparagus
• Mix together soup, mayonnaise, lemon juice, and curry powder. Pour over chicken and asparagus
• Sprinkle cheese on top. Bake at 375 for 30 minutes.

*Adapted by me and my mom from Well Seasoned Cookbook

Potato & Leek Soup

This soup can be prepared in 45 minutes or less.
Makes 6-8 servings

Ingredients:
- the white and pale green part of 4 large leeks, split lengthwise, washed well, and chopped
- 1 - 2 tablespoons unsalted butter
- 2 cups water
- 4 cups chicken broth
- 1 - 1.5 pound(s) boiling, potatoes
- 2 tablespoons minced fresh parsley leaves

Preparation:
In a large saucepan cook the leeks in the butter with salt and pepper to taste, covered, over moderately low heat, stirring occasionally, for 8 to 10 minutes, or until they are softened but not browned. Add the water, the broth, and the potatoes, peeled and cut into 1/2-inch cubes. Simmer the mixture, covered, for 20 minutes, or until the potatoes are tender. In a blender purée the soup, return to pot and stir in the parsley, and season the soup with salt and pepper. (Don't bother with the blender, just use a potato masher to mash the softened potatoes!)