Monthly Archives: October 2013

SOUPer Sunday – Kale and Bean Soup

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Kale and Bean Soup fresh from the freezer!

Watching Top Chef the other night, there was a challenge involving food fads that may or may not have worn out their welcome. Among the fads were kale and bacon. I’m going to go ahead and say we can all probably stop trying to make a bacon version of every dessert on our menu. It does work in a few, but not all.

As for kale, I love it! Always have and will continue to eat and serve it in salad, roasted, wilted…

You will find both kale and bacon present in this recipe.

I made a big batch of this soup last month and froze half of it. With the crisp chill in the air finally requiring a long sleeve shirt this weekend, I thawed it out, added some spicy sausage and just like that it’s a whole new soup!

Feel free to add the sausage to the base soup from the beginning. You could also add roasted chicken for another change of pace.

I used dried beans, but you can use canned, just be sure to rinse and drain them. You won’t need to cook the soup as long then either, just 20-30 minutes or so.

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Kale and Bean Soup

1 bag dried Cannellini or Great Northern beans
5 pieces thick cut bacon, diced
1 medium onion, chopped
2 quarts chicken broth
2 cups water
1 bag of chopped kale
salt and pepper

Rinse beans, then place in pan, cover with water and soak beans overnight.
Drain when ready to make soup.

Heat large dutch over or deep saucepan over med-high heat. Add 1 TB olive oil and bacon. Cook until bacon is  crisp and fat is rendered. Add onion, cook until translucent. Add salt and pepper to taste. Add beans, broth, water and kale.
Bring to a low boil.
Cover and cook on low heat for 90 minutes to 2 hours until beans are tender.

Freeze half for later.

This soup reheats terrifically.
Change it up by adding some sausage.

Heat a pan over med-high heat.

Add a bit if olive oil to the pan, add 1/2 pound or more of Italian sausage – hot or sweet. I used hot, but either works great. Cook the sausage breaking it up into small pieces as it cooks.
When cooked through, add thawed soup and heat through.

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Pepper Crusted Rump Roast

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Few things are as classic, or comforting, as the Sunday roast.

Inspired by an episode of the show Heartland Table I decided the first day of fall was perfect for making a roast, filling the house with the wonderful, warm smells, which drove the dogs wild. To be honest I cooked the roast with more of an eye to leftovers for the week than actual Sunday dinner.

I sliced the roast very thin and used it for sandwiches and in salads all week.

Since we seem to be mired in gray drizzly gloom on the East Coast, I may be making this again this weekend!

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Amy Thielen used a pork roast, so feel free to use either beef or pork.

One note of caution, this is very peppery! I love it that way! But if you only like pepper instead of loving it like I do, then maybe use a slightly lighter hand with the pepper rub. Do keep in mind though it is only on the outside.

1/2 cup whole peppercorns – I used a four peppercorn blend, but just black will be fine

2 TB coarse sea salt

olive oil

5 lb or desired size rump roast

Heat cast-iron skillet or oven-proof saute pan over med-high heat.

Preheat oven to 350.

Grind peppercorns and salt together in a spice mill (aka coffee bean grinder!).

Coat roast with olive oil and thick crust of salt and pepper mixture.

Sear in skillet for 4-5 minutes per side. Don’t forget to do the ends as well.

Bake in oven for roughly 20 minutes per pound. If you want less pink, then add 5 mins per pound.

Allow the roast to rest 15 minutes. Slice very thin and serve with some roasted potatoes and a big green salad.

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