Creamy Potato, Sausage and Kale Soup

I am currently slurping my third bowl of this addictive creation...so full I might burst!  This is a very rich soup complimented by loads of fresh flavor. This recipe is even roomie-approved (and she hates kale!). Enjoy!

Creamy Potato, Sausage and Kale Soup
5 medium-large red potatoes, chopped into large pieces
1/2 white onion, chopped
2 carrots, sliced
1 bunch kale, rinsed and torn into bite-size pieces
1 lb. italian sausage, crumbled and cooked
1 can chicken broth
1 1/2 cups half-and-half
3 cups milk
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon red chili flakes
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon oregano
1/2 teaspoon thyme

Boil potatoes until tender, drain and set aside. Saute onion on medium heat 5 min and set aside.

Melt butter on medium heat and whisk in flour.  Add milk a few tablespoons at a time, whisking constantly until thick and all the milk has been added. Add pepper and salt. Set aside.

In a large pot, simmer chicken broth with sausage, carrots, onion, chili flakes, oregano and thyme for 15 min. Add milk mixture, potatoes and kale. Simmer 15 more min. Stir in half-and-half and serve.

Ciao!

Passion Tea Cupcakes with Orange Buttercream

These little creations made me smile today. I hope they will do the same for you!

Cupcakes
1/2 cup hot milk (or rice milk)
3 Tazo Passion tea bags
2 eggs
1 teaspoon vanilla extract
1 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened and cut into pieces

Preheat oven to 350 degrees. Steep tea bags in hot milk for at least 10 minutes. Allow milk mixture to cool, then whisk in eggs and vanilla and set aside. If you would like your cupcakes to be more pink, add a few drops of red food coloring.

In a large bowl or mixer, combine the flour, sugar, baking powder, and salt. Mix the butter and flour mixture well. Add half of the milk mixture and mix well. Add the remaining milk mixture and incorporate. Batter should have some small lumps; do not overmix. Fill cupcake liners 1/2-3/4 full. Bake for 18 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out with a crumb or two clinging to it. Transfer to a wire cooling rack to cool completely before frosting.

Frosting
6 tablespoons butter
3/4 cup powdered sugar
1 heaping tablespoon orange zest
3 tablespoons fresh-squeezed orange juice
2-4 tablespoons milk

Mix butter and sugar well. Add orange zest and juice and mix well. Drizzle in milk while mixing a tablespoon at a time until desired consistency is reached.

Cranberry Quinoa Scones

This is a healthier twist on one of my favorite recipes. These dense scones make a very filling and delicious breakfast!

Cranberry Quinoa Scones
2 cups whole wheat flour
1/3 cup sugar (I use turbinado sugar)
1.5 teaspoons baking powder
1/2 teaspoon baking soda
6 tablespoons butter
1/2 cup buttermilk (I use rice milk with a tsp of lemon juice)
1 egg
1.5 teaspoons vanilla extract
1 cup cooked quinoa
2/3 cup dried cranberries or cherries
2/3 cup chopped pecans or walnuts

Preheat oven to 400 degrees. Mix the first four ingredients. Cut butter into cubes and distribute in flour mixture until it resembles coarse crumbs.  If you aren’t using a food processor, make sure the butter is close to room temperature before mixing. Whisk buttermilk, egg, and vanilla together and add to flour mixture. Stir in cranberries, quinoa and nuts by hand. With lightly floured hands, pat dough into two 6” circles on greased cookie sheet. Bake 18-20 min.

Serve drizzled with honey.