Our Recent Posts

Tags

This Week's Healthy Recipes

Week of September 18 RECIPES

Menu #1

Portuguese Kale & Red Bean Soup

This vegetable-packed healthy soup recipe is inspired by caldo verde, a Portuguese soup made with kale, potatoes and linguica sausage. We added protein-rich kidney beans, tomatoes and carrots to make it more substantial. If you can't find linguica, andouille sausage or chorizo makes a delicious substitute.

Source: EatingWell Magazine, Soup Cookbook

Total:

1 hr

Servings:

8

Ingredients

1 tablespoon extra-virgin olive oil

10 ounces linguica or andouille sausage, halved lengthwise and sliced 1/4 inch thick

1 cup chopped onion

1 cup chopped carrot

2 tablespoons finely chopped garlic

6 cups low-sodium chicken broth or stock (or Slow-Cooker Chicken Stock; see associated recipe)

1 (14 ounce) can diced tomatoes

1 tablespoon chopped fresh marjoram or thyme

1 pound small white boiling potatoes, halved and sliced 1/4 inch thick

1 pound kale or other dark leafy greens, stems removed, cut into 1/4-inch strips

1 (15 ounce) can kidney beans, rinsed

½ cup chopped fresh parsley

¼ teaspoon salt

Ground pepper to taste

Directions

Step 1 
Heat oil in a large pot over medium heat. Add sausage and cook, stirring often, until lightly browned, 4 to 5 minutes. Transfer the sausage to a plate. Add onion and carrot to the pot; cover and cook, stirring occasionally, until soft, 5 to 10 minutes. Stir in garlic and cook 1 minute more. Add broth (or stock), tomatoes with their juice and marjoram (or thyme). Cover and bring to a boil. Add potatoes, reduce heat and simmer, uncovered, for 10 minutes.



Step 2 
Stir in the reserved sausage, kale (or other greens), beans and parsley. Return to a simmer and cook, stirring often, until the potatoes are tender, 4 to 5 minutes more. Season with salt and pepper.



Tips

To make ahead: Cover and refrigerate for up to 3 days.

http://www.eatingwell.com/recipe/251082/portuguese-kale-red-bean-soup/

Layered Brisket Dinner with Tangy Mustard Sauce

Perfectly seasoned red potatoes and baby carrots accompany this filling brisket dish.

Source: Diabetic Living Magazine

Active:

10 mins

Total:

10 hrs

Servings:

8

Ingredients

Tangy Mustard Sauce

½ cup light sour cream

1 ½ teaspoons Dijon-style mustard

½ teaspoon dried Italian seasoning, crushed

½ teaspoon snipped fresh thyme (optional)

Layered Brisket

1 (3 pound) fresh beef brisket

1 tablespoon Dijon-style mustard

1 tablespoon Worcestershire sauce

1 tablespoon balsamic vinegar

¼ teaspoon black pepper