(The title to my post is a quote from The Big Lebowksi)
I was inspired by this week’s lesson on Indian cooking. I decided to make curry cauliflower for shabbat. It turned out so tasty! (I happen to LOVE curry). All my guests were raving about the intense and savory curry flavor. Use the extra curry oil for dressing, roasting or just dipping!
Curry Garlic Roasted Cauliflower
There is something so satisfying about making and sitting down to a nice bowl of hearty soup. It’s a one pot, balanced, healthy and delightful meal. Many times the bowl of soup can look very simple, but, when eaten, one realizes it is filled with complex flavors. The red tomato soup might have hints of fennel, the orange carrot soup might have wonderful flavors of ginger….the list goes on.
Back in the day, I was known for my soups. I sold them in quart containers to make some extra cash during college. It provided a healthy, yet satisfyingly alternative to the normal college diet.
If you would like to start your adventure in soup making, I would recommend buying these four kitchen essentials:
1) Soup Pot
2) Immersion Blender
Once you have these things, you can pretty much make any soup imaginable.
I love bean soups and we have been making a lot of dishes with sausages in school. This was my inspiration for this fabulous hearty soup I made on Sunday. It’s an easy and tasty way to get your greens as well as protein. If you need croutons, don’t overdue it! The soup should be good as is!
Sausage, Bean and Kale Soup
4 TBS. Canola Oil
2 Onions, diced
3 Cloves Garlic, minced
1 Package Jack’s Gourmet Buffalo Chicken Sausage, cut on a bias (4 links)
16 Oz. Canned Cannelloni Beans, with liquid
5 Cups Chicken Stock
1/2 Cup White Wine
1 Head of Kale, chopped
Salt and Pepper
Opt: Pinch of Red Pepper Flakes
Heat the oil in a soup pot. Sear sausage on both sides till light brown. Remove sausage and reserve. Add the onions to the same pot and saute till soft. Add the garlic for another minute. Pour wine to deglaze. Reduce, about 4 minutes. Add the sausage, beans and chicken stock. Bring to a boil and lower to simmer. Add the kale and simmer for 1 hour. Add salt, pepper and red pepper flakes to taste.