Week of September 18 RECIPES
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
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
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.
To make ahead: Cover and refrigerate for up to 3 days.
Layered Brisket Dinner with Tangy Mustard Sauce
Perfectly seasoned red potatoes and baby carrots accompany this filling brisket dish.
Source: Diabetic Living Magazine
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)
1 (3 pound) fresh beef brisket
1 tablespoon Dijon-style mustard
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
¼ teaspoon black pepper