Tag Archives: recipes

I’ve Got a Cookbook for You!

A few years ago, my mama Sara, endeavored to record her own recipes as well as track down ages old recipes by ancestors and friends to create an awesome cookbook that is nothing but a bunch of memory triggers. Few things take you back like a familiar dish, right? She mainly wanted a place where all of our family’s favorites could be in one, tangible place for my sister and me. So in this cookbook are my mother’s and grandmothers’ and great-grandmothers’ recipes, their friends’ and people I’ve known my whole life who …you know who they are…they’re the ones that make THE dish at the potluck and you know they better make that dish or else  or the day is just not the same.

There are even a few random recipes of my own (my sister too).

This cookbook is available in a few stores and churches across the area but we just discovered a couple more boxes, so if you’re interested, you can purchase here and we’ll mail it to you (US only please).

 

 

 

 

Favorites From Our Table

A collection of recipes in a ring-bound hard cover book featuring old school favorites that have been tried and true for generations. $18 includes shipping (US only).

$18.00

The Great Pantry (and Fridge and Freezer) Raid

First of all, I pro’lly need to get down to the business of admitting I have a problem.

A condiment problem.

I love them. I love them if they’re artisan. I love them if they’re hot. I love them if they’re salsa, jammy…I have shelves of them both chilled and not.

Did I just make a rhyme? Sigh…Anyway. I also have found myself with a plethora of mustards and hot sauces and syrups among other things and it’s getting pretty ridiculous. I do have 2 refrigerators. Blessedly the 2nd one is just filled with drinks like milk, soda, tonic water, beer. But I recently decided I needed to intervene myself. So I went over to Jen’s Balancing Beauty and Bedlam and she does this Pantry Challenge and she uses up all her ingredients on meals and they don’t shop for anything unless it’s absolutely necessary (think butter, milk, some produce). IMG_2119

But as you can see I have another problem. A too much stuff problem. Just shelves crammed with all the things. And it started out so neatly (sorry, no photo for proof). But let’s back up a second.

We sold our house with the 2 (yes TWO!!) pantries because I turned a utility closet under my stairs into a pantry just so my crock pot and canisters and baking ingredients could have a place to be. I don’t like so much on my counters. Then there was another “cooking” pantry with spices and pasta, cereal, snacks, etc. Stocked full those two pantries were. Because I like condiments (and anything else the store sells).

Went from two pantries to one measly pantry in the house that we rent while we build THE house with the pantry (YOU SHOULD SEE MY FUTURE PANTRY–it’s sexy). So it’s just spilling over…see? It’s pretty bad over the last few weeks since summer break. That row with the canisters and the ones above it looked like Pinterest, man.

So I decided that it’s time. I hate to waste…not about to throw stuff out unless it’s expired (and sometimes not even then) so I’m asking you to join me in this great pantry raid. Won’t it be fun?  I need you to help me do this, foodies. I need your ideas. I’ll share mine.

To start off last night, I used frozen chicken tenders and used some Texas Pete Buffalo Wing sauce plus some Texas Pete Cha! and BBQ sauce for half of them. The other half got some Trader Joe’s Thai Chili sauce and some soy sauce. Used up some leftover pimento cheese grits and some salad and the last bit of Kitchen Roselli Italian Island dressing. And I must say it did feel good getting rid of the…the chicken and grits. Ugh! See, I still have lots of sauce left as I didn’t use up all the sauce. Not that I worry about sriracha and bbq sauce…they’re kind of staples.

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So one of the brave things I want to do is a suggestion Mr. foodie has and that’s do a mystery grab for the marinade or sauce for the proteins. Maybe it’ll be tasty to grab dijon and add it to blueberry preserves. We shall see! I mean, this is what the fridge and freezer looks like and it makes me sad.

Sad because there’s apparent abundance here. And I really dislike cooking in this rental because it’s so small and not what I’m used to. So we do eat out a bit more here. But there are people hungry and we just let food in our pantry just sit there. Like, I don’t eat enough sandwiches for all the mustard. If mr. foodie and I get back into the habit of eating smoked chicken sausages then we’d be cleaning this thing out properly. We really don’t eat enough carbs to enjoy all the pasta and rice. So I think a donation to a food pantry is definitely in order. And I’m not a coupon-er. At all. I guess it could be worse.

Are you with me? Follow me on Instagram /@triadfoodies and Facebook and we’ll do this together. Show me your purge. If you want to cook what’s on your shelves, let’s get to it! Don’t shop unless you absolutely have to. I’m going to try to bake something from those mixes every week, maybe twice a week. What did you do with the frozen rotisserie chicken and black beans? What about your mustards? Share away. Use the tag #pantryraid and tag @triadfoodies and we can eliminate some excess together.

Good luck and a few prayers for guidance would be nice 🙂

 

 

Recipe: Toscana Soup or Zuppa Toscana or Spicy Italian Sausage, Potato & Kale Soup

After the cold winter that we had the misfortune of enduring this past April weekend, I thought it would be appropriate to post a recipe gets requested a good bit, particularly the last 2 days. And since in a couple of days it’s going to be a little chillier than late April ought to be, with more rain (yay), it’s as good a time as any. And if you can’t bear the thought of a spicy, potato-y soup in April (why the heck not?), then it can live in your archives until you deem it cold enough. 🙂

This soup is a copycat of the very popular one from OG (you know where I mean). I don’t know what their recipe is. But a few chefs out there have placed their own versions on the blogosphere and mine may be just like those. All I know is that I’ve done it so many times, I don’t go by a recipe but I know the ratios well enough. I’m not writing a cookbook, so you’ll have to trust me. This recipe gives you a bit of leeway depending on the amount of sausage you want in it and how you like your potatoes. mr. foodie likes his meaty. So I double the sausage from 1 to 2 pounds. And he likes varied texture so I usually slice up link sausages and ground sausage and brown them together. It’s vital that you use HOT Italian sausage. I guess you can use sweet/mild and add heat but this way— It’s just so yummy and spicy. It will make you feel ALIVE.

Toscana Soup

1-2 lb hot Italian sausage (you can use links or go with ground. Ground is easier but links are more true to the original)
2 cloves finely chopped garlic (or equivalent garlic powder)
1 tsp. minced onion (I use dry, but feel free to sweat in some fresh)
4-5 Medium sized russet potatoes, roughly cut into bite size pieces or sliced thin. Whatever.
4 cups chopped kale (again bite size pieces or bigger if you like it rustic). The pics show a Tuscan kale, but I usually use the curly kale too that’s more common.
4 cups chicken broth or stock
1/2-1 cup heavy cream. Depending on how creamy you want it. You may replace with milk or half &     half. It just won’t be as creamy. Here’s what I do. I use a half cup of cream, then I add milk until it just hits the  top of the ingredients in the pot.
1/2 tsp. red pepper flakes (no lie)
salt and pepper to taste

In a dutch oven or large pot, brown the sausage. If you use links, you’ll want to take them out, let them cool a bit then slice at 1/2 inch thickness.

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They may crumble out of their casings a bit. That’s okay. You may decide to drain a bit of the grease. It varies for me. I kind of like the color that reddish bit of rendered fat gives the soup. It’s up to you. While the sausage browns, chop your potatoes. Chop or slice as thin as you like. We like it rustic and we cook it a bit longer so they get very tender but you get larger, more tender bites. You know what you like.

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Add potatoes to the sausage in the pot. Add onion, garlic, and seasonings, then kale.

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Add stock or broth and bring to a boil. Slowly stir in cream or milk. You’ll want the liquids to just graze the the top of where the veggies come to.

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The kale will wilt down a lot. Just simmer on medium low until the potatoes are tender. You can go back and mash them up with the back of your spoon or you can leave larger…again, up to you. I let mine go for a couple of hours but it will probably be ready in one hour. Taste and adjust seasonings as needed. If you need more heat and you used spicy sausage then you are a bada…mamma jamma. You see, you do get a bit of rendered fat on top. It ain’t bad, I promise. Enjoy!

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Here’s picture for reference. This time I just used ground hot Italian sausage. It didn’t render nearly the fat. And it’s a more golden potato looking soup. Both were magnifico!

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