Zuppa tascana

With fresh chard and herbs in the garden, it is time to make the perfect soup!
 There are many variations to this dish, this is mine.
For 4 servings
In large pot, Peel and chop 6 potatoes
                    peel and chop 3 carrots
                    chop 1 med onion
1/2  pound of sausage links. I use a chicken sausage from Sam's club. You can also use prepared ground sausage balls, you have browned previously.
Add 3quarts of water and 2-3 bullion cubes
 I use Knorr chicken - see photo below. I think these have the best taste. You can use homemade broth or canned also.
 Add salt and pepper to taste along with fresh herbs. You may use dried when fresh is not available.
 I add a small bunch of each
Thyme
Oregano
1 sprig of rosemary
After simmering 1/2 hour
add 1 or 2 large handfuls of chopped chard or kale.
Finish simmering until vegetables are tender and sausage is cooked through.

* to taste
add garlic when seasoning ( I would usually but this sausage has so much seasoning I hold back a little)
add cream to finished soup

French Onion Soup

Peel and Slice 4-6 large onions, yellow or white
2 large leeks (opt) if using be sure to rinse well, leeks can be sandy and taste gritty
Melt 3 Tbs butter in a large pot, saute onions until browned.

Next   add in 

1/4 cup white wine to deglaze pan, scraping bottom to release any onion that has stuck.

salt 

pepper

Add 4-6 cups beef or vegetable broth.

Simmer 15- 30 minutes. You may add more both if too much evaporation occurs

while simmering.

Toast 1 in thick bread slices and lightly season with salt.

 Place servings into individual oven proof bowls, Place toasted bread slice on each bowl and sprinkle with grated cheese -options for cheese- mozzarella, jarlsburg, assiago

Bake at 450 until cheese melts.  Serve hot

Home Made Noodles and Soup

 To make egg noodles;

 Start with about 4 c all purpose flour, salted with approx 1/2tsp salt.
Make a mound with a hole in the center. Crack 3-4 eggs and begin to mix together with your hands.
 I first break up yolks then begin incorporating flour.  A dough that is firm yet pliable will begin to form, I usually remove dough in sections as it reaches a nice consistency. Add flour or eggs as you wish until you have the amount of dough required. This amount makes a large enough batch for a 6 qt casserole dish.

 

Roll dough out on lightly floured surface or use a pasta machine.

Cut with a pizza cutter into strips and hang to dry.

I cut thick strips because I like large noodles, you may cut or shape as you desire.

Noodles generally cook up 1 1/2 times the cut size.

If you don't have a drying rack, use a laundry dryer, oven racks..etc. be inventive!

 Soups on!
Brown 3 boneless, skinless chicken breasts in 6 qt pot with 2 tsp olive oil. Cut into bite size pieces and deglaze pot with chicken broth. I used 12 cups.
Add 1 small chopped onion, baby carrots, 3 cloves crushed garlic, 1 Tbs thyme and salt and pepper to taste.
 Simmer 1 hour.

When I was young a lady named Carol lived in our neighborhood. She often made home made noodles. I don't know if this is how she made them. But I remember her noodles hanging and drying all over her kitchen. She had a daughter my age, Holly, when ever I knew noodles were on the menu.....I did what ever I could to hang around long enough for a bowl!!
When I got older my aunt Vida taught my step mother and I how to make these and I am so thankful. They are truly  a comfort food and chicken noodle soup is the cure all for every illness....right??

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Cream Sausage Stew

1    3 lb bag of size B potatoes, or use small potatoes

1    large onion, in large pieces

1    large green pepper, in 1 in slices

1    large red or yellow pepper, in 1 in slices

2    lbs. smoked Polish sausage, in 1 in. slices

1/3 c oil

1 Tbs basil

2 tsp. salt

1 tsp pepper

1 pint heavy cream

 Prick potatoes and bake about 3 min, just until fork will insert but potatoes are not yet done

Place into heavy crock pot, add onions, peppers, sausage and basil, salt and pepper. Add about 2 c water and cook on med high for 2 hours, add oil and cream, continue cooking until vegetables are tender and meat is done. Top with fresh ground pepper.

chili

I have to admit, I don't know if I ever make chili exactly the same way twice but here is a basic recipe that I probably adhere to the most.

This fills a large crock pot.

2 # ground beef or turkey, browned and drained

8 cans of beans, I use red kidney, chili, and white beans. Fell free to mix and match.

   (drain and rinse kidney, white, or navy beans. if I use chili beans I will put the liquid in with them, up to 3 cans, then I will drain any after that)

1 29oz can tomato sauce

2-3 cloves crushed garlic or 2 tsp. garlic powder

1/2 large onion, diced

1/4 c honey

2 tsp. cumin

1-2 tsp cayenne pepper

1/8 c chili powder

salt and pepper

Put into crock pot and let simmer about 8 hours, a couple hours in, do a little taste test, add more of what you like, if it is too thick add 1/2 c water or more tomato sauce. 

You will notice I do not add canned tomatoes to mine, you however can if you like. I don't because I simply don't like them in my chili.

Toppings:

chopped onion, shredded cheese, sour cream, jalapenos, crackers, corn chips 

Knoepfle

pronounced neef'-la

a wonderful German soup, perfect for a cold winter day

dumplings:

all purpose flour

1 egg

3/4 c milk

salt

beat egg and milk and salt to taste, add enough flour to make a stiff dough, roll the dough into logs about 1/2 in by 12in, cut into 1' pieces (ideally the dough should be stiff enough to cut with a scissors)

set aside

in just enough water to cover, bring to a boil 3 c diced potatoes, 1 c diced carrots and 1//4 c finely diced onion,

when tender add 1 can cream of chicken soup

3 c milk

stir well and add dumplings

simmer until dumplings are done  salt and pepper to taste