Autumn Harvest Soup | Dishin & Dishes

Kielbasa Bean and cabbage soup

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Kielbasa cabbage soup beans


As fall begins with its cool crisp air and the musty smells of fallen leaves and smoky outdoor campfires going in the backyard, I always crave a wonderful brothy soup full of good things.


Fall cabbage soup




This soup offers it all; it’s broth is laden with the rich spicy flavor of turkey kielbasa, and a bevy of autumn harvest vegetables like carrots, cabbage and spinach. The broth is bumped up in health benefits as well and colored fall-like with beautiful tinges of golden turmeric and curry powder.


Kielbasa Bean and cabbage soup


The overall flavor is amazing as well as good for you. This pot makes a large portion for a crowd but also freezes incredibly well for a no-fuss reheat later on in fall or winter when you want to pull it out, thaw it and warm it up some chilly night when hot soup with its soothing ways will warm up even the coldest toes and fingers.

Autumn Harvest Soup

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  • 1 T olive oil
  • 3 stalks celery, chopped
  • 1 cup julienned carrots
  • 1 large onion, chopped
  • 1 pound turkey kielbasa
  • 3-4 garlic cloves, minced
  • 2 cans fire roasted tomatoes (14.5 oz)
  • 3 boxes chicken or vegetable broth (12 cups)
  • about 1/2 head green cabbage, chopped into 1 inch pieces
  • 4-6 c. baby spinach
  • 1 T. curry powder
  • 1 T. turmeric
  • 1 t. cumin
  • 2 (15 oz) cans great northern beans, drained and rinxed
  • 1 T. kosher salt (Morton)
  • 1 t black pepper
  • Optional: fresh chopped parsley and chives
  • In large heavy bottomed pan, drizzle olive oil and turn burner to medium-high
  • Add in trinity of onion, carrot and celery and saute about 5 minutes or until onion is becoming transluscent.
  • Add kielbasa and saute until it begins to brown, about5 minutes more.
  • Add chopped garlic and stir for one more minute.
  • Add in fire roasted tomatoes, broth, cabbage, curry powder, turmeric and cumin along with the salt and pepper
  • Simmer for 30 minutes
  • Add in spinach and beans and simmer for 5 minutes
  • Serve with crusty warm bread and garnish with parsley and chives
  • 7.8.1.2

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    Pesto Chicken Packets with Wheat Penne

    spoonpesto

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    When I was little, in the summers, Mom would make these little packets of food in foil and called them “Hobo Stew”. It was hamburger meat, layered with potatoes, onions and carrots and Dad would throw them on the grill where the vegetables would cook in the grease of the meat and the onions would carmelize and it was sooooo good.

    Little did I know then, my folks were onto something of greatness.

    I just knew I loved Hobo Stew.



    No, we’re not making Hobo Stew today but, as promised yesterday on my Pesto 101 recipe post, here is the recipe for the Pesto Chicken Packets with Wheat Penne.

    I started by making my packet. You may remember if you saw my En Papillote piece that this is a super-easy, fast, healthy way to cook a meal in a sealed up packet of parchment paper. In that recipe, I used fish, lemon, and a variety of vegetables.

    In this one, I got a little more creative. I’d been wanting to try a pesto packet, and what is better with pesto than pasta? In this version, I layered my pesto, pasta and veggies and spooned the pesto right over top, and bottom of the packet.

    Start by prepping your parchment paper. I won’t go into details here as you can read my past post on how to do this. No parchment paper? You can use regular ol’ tin foil. However, I did experiment with both, and found the parchment paper almost steamed and roasted the ingredients, while the foil packet just plain steamed. I actually preferred the parchment paper.

    Here is how I layered it.

    First, a layer of my homemade pesto.

    I spooned about a tablespoon on the bottom of the packet. Then I kind of spread it around in an oval about 3 inches long.

    pastaspoon

    You can use any kind of pasta that makes your heart sing, but tonight we used wheat penne and it was really incredibly good! We used probably about a cup of pasta.

    Now I placed a boneless skinless chicken breast on top of the pasta.

    assemble1

    Next I sliced some of my beautiful fresh shallots that I got this weekend at the Farmer’s Market.

    shallots

    shallotchop

    shallotstop

    Shallots are like a cross between a sweet onion and garlic. You could use any onion you love here though.

    Now spoon about 3 more tablespoons of pesto over top of all of this.

    Now I chopped a zucchini in half longways, then slice off the ends, and cut half-moon slices. You don’t want to make them too thin, as they will cook with the chicken, and you don’t want them to become too mushy.

    zuc1

    zuc3

    zuc4

    Now layer them right over your chicken and shallots.

    zuctop

    You can get as artistic as you like here. The last ones I made really artful and pretty. If you’re having guests over, that would really wow them when they unwrap their beautiful individual dinners.

    Mr. Wonderful and I were eating alone and starving to death so we didn’t care how it looked.

    Begin to wrap up your packet. See my directions here.

    Make sure you get the edges sealed tightly. The idea here is for the food to steam and meld together and make beautiful music.

    Here is my parchment packet.

    parchpacket

    And here are both together. I threw in one more just in case a kid wandered in. They almost always do.

    2packets

    Wow that foil one was WAY easier! I think that was why I threw another one together.

    packetspan

    Put them in a 400 degree oven for 30 minutes. Now, interestingly, I stuck a meat thermometer in both when I removed them after 30 minutes. The parchment paper one was done and almost had a roasted look to the veggies, pasta and chicken. The foil one just kind of looked steamed. I thought it needed 10 more minutes so I stuck it back in the oven.

    Here is what It looked like after I placed it on my plate. I was literally drooling at this point.

    packetdone

    And this is what it looked like after I dumped it out on my plate. I topped with a few chopped tomatoes and some fresh basil. Yummmm!

    final3The veggies and pasta were coated in pesto as was the chicken. It was so good, I almost forgot to pull Mr. Wonderful’s out of the oven.

    I plan on trying several variations of these over the summer months on the grill with foil. Mushrooms would have been fantastic in this.

    It may not be Hobo Stew, but wow, is it good!

    Pesto Chicken Packets with Wheat Penne

     

    Author:

    Recipe type: Pasta

    • 1 cup pesto
    • 2 boneless skinless chicken breasts
    • ¼ c. sliced shallots
    • 4 c. cooked wheat penne pasta
    • 1 small zucchini, sliced into ¼ inch rounds
    1. Preheat oven to 400º.
    2. Spread ¼ cup of the pesto on bottom of parchment sheet or tinfoil.
    3. Layer on chicken breast, pasta, zucchini and another ¼ cup pesto.
    4. Wrap packet up tightly.
    5. Bake for 30 minutes.

    3.2.1753

     

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    Pesto Chicken Lasagna | Dishin & Dishes

    Pesto Chicken Lasagna | Dishin & Dishes

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    If you’ve read my blog and recipes before, you know I’m a huge pesto fan.

    As in, I put it in and on everything.  Usually, I prefer pesto and olive oil based sauces to tomato sauces.  And I love tomatoes..so I’m not sure what’s up with that…

    So this weekend, I decided to try a Pesto Chicken Lasagna.  I put mushrooms in mine, but you could leave them out if you’re not a mushroom fan.  If you’re not a mushroom fan, I don’t understand you.  I can eat them straight out of the pan, as can my daughter Kayla.  When she’s home from college, we fight over the mushrooms.



    Start out by cooking your lasagna noodles according to package directions, but cook them a couple of minutes less than the recommended time, because you’re going to bake them in lovely pesto/cream sauce and they’ll finish with a more al dente texture that way.

    While those are cooking, take one for your favorite rotisserie chickens and pull all the meat off of it.







    I guess you could bake your own, and if you want to, feel free, but I like the shortcut!

    Drizzle 2 tablespoons of olive oil into a large skillet and also add in 2 tablespoons of butter.  Dump in a large package of sliced mushrooms.

    Saute these around for about 6 or 7 minutes, or until they get brown and juicey and soft.







    Then dump them right into the bowl of chicken you just pulled off the bones.







    Mix it all up evenly.

    Then, in a separate bowl, dump in two cups of prepared pesto.







    If you want to make your own pesto, click here for my pesto recipe.  Otherwise, most places carry some brand of pesto now.

    Add in one cup of heavy cream or half-and-half to your pesto.







    Take a whisk or spoon and mix this all together until it’s smooth and creamy.







    Now, let’s build our lasagna.

    Spoon a little of the sauce over the bottom of 9 x 13 baking dish.  This will keep the noodles from sticking to the bottom.  You really don’t need to spray it due to the olive oil in the pesto, but you can if you wish.







    Then layer on your noodles.  My pan is just a tad too large for them to fit perfectly, so I just tear some pieces to make it fit.







    Over top of that, spread some ricotta cheese.  I used about half of a large container.







    Next, spoon over about half of your chicken/mushroom mixture.







    Spoon over half of the remaining pesto mixture.







    And then, repeat all of these layers again.

    Noodles.







    Cheese.







    Chicken and mushrooms.







    Pesto and another layer of noodles







    Then over top of the top layer of noodles, spread some more pesto over top of the noodles.







    Sprinkle one cup cup of parmesan cheese over top.







    And pop this into a 400º for about 45 minutes.





    Remove it.







    Slice a piece and put it on a plate.







    Smile and enjoy.

    I think next time that some chopped sun-dried tomatoes mixed in with the chicken and mushrooms would be fabulous.

    If you’re a pesto lover like I am, you’ll love this version of lasagna.

    Pesto Chicken Lasagna

     

    Total time

     

    Author:

    Recipe type: Main

    • 1 T. salt (for noodle water)
    • 1 pound box lasagna noodles
    • 1 large container button mushroom,sliced
    • 1 rotisserie chicken, picked off bones
    • 2 T. olive oil
    • 2 T. butter
    • 2 c. pesto
    • 1 c. heavy cream or half-and-half
    • 1 large container ricotta cheese
    • 1 c. parmesan cheese
    1. Preheat oven to 400º. Bring large pot of water to boil with 1 T. of salt added. Add lasagna noodles and cook for 2 minutes less than package directions. Meanwhile, add olive oil and butter to skillet and saute mushrooms until browned and soft, about 6-7 minutes. Tear chicken off bones and place in large bowl. When mushrooms finish cooking, add to chicken and toss well. Mix pesto and cream together in another bowl. Spread noodles on bottom of 9 x 13 pan (no need to grease or spray). Add one layer of lasagna noodles. Spread ½ of ricotta over noodles. Add one-half of mushroom/chicken evenly over top. Spoon a little less than half the pesto over that. Add 2nd layer of lasagna noodles. Add remaining ricotta. Add remaining mushroom/chicken mixture. Spoon the rest of pesto reserving about ½ to ¾ cup. Layer last layer of lasagna noodles. Spread remaining pesto over top. Sprinkle evenly with parmesan cheese. Bake for 45 minutes.

    3.2.1753

     

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    Penne Chicken Pesto Packets | Dishin & Dishes

    spoonpesto

    [ad_1]

    When I was little, in the summers, Mom would make these little packets of food in foil and called them “Hobo Stew”.  It was hamburger meat, layered with potatoes, onions and carrots and Dad would throw them on the grill where the vegetables would cook in the grease of the meat and the onions would carmelize and it was sooooo good.  

    Little did I know then, my folks were onto something of greatness.

    I just knew I loved Hobo Stew.



    No, we’re not making Hobo Stew today but, as promised yesterday on my Pesto 101 recipe post, here is the recipe for the Pesto Chicken Packets with Wheat Penne.

    I started by making my packet.  You may remember if you saw my En Papillote piece that this is a super-easy, fast, healthy way to cook a meal in a sealed up packet of parchment paper.  In that recipe, I used fish, lemon, and a variety of vegetables.  

    In this one, I got a little more creative.  I’d been wanting to try a pesto packet,  and what is better with pesto than pasta?  In this version, I layered my pesto, pasta and veggies and spooned the pesto right over top, and bottom of the packet.

    Start by prepping your parchment paper.  I won’t go into details here as you can read my past post on how to do this.  No parchment paper? You can use regular ol’ tin foil.  However, I did experiment with both, and found the parchment paper almost steamed and roasted the ingredients, while the foil packet just plain steamed.  I actually preferred the parchment paper.

    Here is how I layered it.

    First, a layer of my homemade pesto.  

    I spooned about a tablespoon on the bottom of the packet.   Then I kind of spread it around in an oval about 3 inches long.

    pastaspoon 

    You can use any kind of pasta that makes your heart sing, but tonight we used wheat penne and it was really incredibly good! We used probably about a cup of pasta.

    Now I placed a boneless skinless chicken breast on top of the pasta.

    assemble1

    Next I sliced some of my beautiful fresh shallots that I got this weekend at the Farmer’s Market.

    shallots

    shallotchop

    shallotstop

    Shallots are like a cross between a sweet onion and garlic.  You could use any onion you love here though.

    Now spoon about 3 more tablespoons of pesto over top of all of this.

    Now I chopped a zucchini in half longways, then slice off the ends, and cut half-moon slices.  You don’t want to make them too thin, as they will cook with the chicken, and you don’t want them to become too mushy.

    zuc1

    zuc3

    zuc4

    Now layer them right over your chicken and shallots.

    zuctop

    You can get as artistic as you like here.  The last ones I made really artful and pretty.  If you’re having guests over, that would really wow them when they unwrap their beautiful individual dinners.  

    Mr. Wonderful and I were eating alone and starving to death so we didn’t care how it looked.

    Begin to wrap up your packet.  See my directions here.

    Make sure you get the edges sealed tightly.  The idea here is for the food to steam and meld together and make beautiful music.  

    Here is my parchment packet.

    parchpacket

    And here are both together. I threw in one more just in case a kid wandered in.  They almost always do.

    2packets

    Wow that foil one was WAY easier!  I think that was why I threw another one together.

    packetspan

    Put them in a 400 degree oven for 30 minutes.  Now, interestingly, I stuck a meat thermometer in both when I removed them after 30 minutes.  The parchment paper one was done and almost had a roasted look to the veggies, pasta and chicken.  The foil one just kind of looked steamed.  I thought it needed 10 more minutes so I stuck it back in the oven.

    Here is what It looked like after I placed it on my plate.  I was literally drooling at this point.

    packetdone

    And this is what it looked like after I dumped it out on my plate.  I topped with a few chopped tomatoes and some fresh basil.  Yummmm!

    final3The veggies and pasta were coated in pesto as was the chicken.  It was so good, I almost forgot to pull Mr. Wonderful’s out of the oven.  

    I plan on trying several variations of these over the summer months on the grill with foil.  Mushrooms would have been fantastic in this.

    It may not be Hobo Stew, but wow, is it good!

    Katie’s Printable Recipe – Pesto Chicken Packets with Wheat Penne

    Cooking with Love,

    ~Katie

    Pesto on Foodista

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