Tag Archives: batch cooking

Sausage & Tortellini Soup

14 Jul

This dish is a total home run. Adapted from a Kitchn recipe, it takes about 30 minutes to cook, holds really well over a few days and is devoured by everyone who’s eaten it. I make mine with mild Italian sausage to keep it edible for the foodNURDling but it would be tasty with a spicy sausage, too! Another bonus: it freezes well so you can toss some in the freezer for another meal down the road.*

Serves 2-3 with leftovers.

Ingredients

Splash of canola oil
3-4 hot or mild Italian sausages
1 small yellow onion, chopped
3 large cloves garlic, minced
1/2c dry red wine or chicken stock
1 28oz can whole, peeled tomatoes
2c low-sodium chicken stock
1tb balsamic vinegar
1ts brown sugar
Parmesan rind or a few heaping tablespoons of grated parm
1 package fresh or frozen tortellini
2 cups roughly chopped spinach
Kosher salt
Black pepper
Red pepper flakes, optional

Directions

1. Heat the oil in a dutch oven or large, heavy-bottomed pan to medium high. Add in the sausages and sear, 3-4 minutes. Flip the sausages over sear the other side for 3-4 minutes. Once the sausages have browned a bit, start breaking them up with a wooden spoon into small pieces. This allows the sausages to caramelize instead of steam. Once broken up and cooked a bit more, remove the sausages with a slotted spoon to another bowl, leaving behind the fat.

2. Reduce the heat and add in the onions and generous pinch of salt, sauteing until soft, roughly 6-8 minutes. Toss in the garlic and cook til fragrant, 15-20 seconds. Add the red wine (or chicken stock), turn up the heat and bring to a boil. Scrape up the delicious little bits that are stuck to the bottom of the pot.

3. Add in the canned tomatoes and their liquid. Using kitchen scissors, cut up the tomatoes into bite-sized pieces. Toss in the stock, balsamic vinegar, brown sugar and parm. Stir all together and then add a pinch of salt and a few turns of freshly ground black pepper. Bring the whole thing to a boil and add in the tortellini. Reduce heat and cook for 10 minutes, stirring occasionally.

4. Add the spinach to the pot and stir. Once the spinach has wilted, taste your soup and add any salt and/or pepper to taste. (If you’re using the parm rind, you can remove it at this point.) Serve with a bit more parm and a drizzle of olive oil.

*if you find that the leftovers are a bit thick, you can add a bit of water when you are reheating.

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Slop, Sloppy Joes

13 Oct

It’s cooling off, thank goodness, which means I am back in the kitchen! The brutal heat of this Toronto summer kept me from really digging in and trying new dishes, often opting for easy sandwiches, wraps and salads that didn’t involve, y’know, moving or turning anything on. But all that is behind us now, so back to hanging out at the stove making tasty dishes!

This recipe makes an enormous pot of Sloppy Joes, one of my favourite things to eat when I was younger. When we were kids, my grandmother would make them when we were up at the cottage and it was such fun to eat this messy, saucy sandwich! It fed a whole whack of grandkids and this recipe will certainly feed a hungry crowd with leftovers. I froze what we didn’t eat in the first couple of days for handy weeknight oh-man-what-am-I-gonna-feed-this-family moments.

Ingredients

2 tb vegetable oil
1 onion, diced
6 garlic cloves, diced
2 sweet peppers, diced
3 celery ribs, diced
2 heaping tb of chili powder
2 tb cumin
1 tb salt
2 packages ground beef
2 796ml cans diced tomatoes
2 156ml cans tomato paste
1 tb red wine vinegar

rolls, hamburger buns
hot sauce, optional
shredded cheese, optional

Directions

1. Heat the oil in the largest pot you have to medium heat. A Dutch oven would be perfect for this, but a pasta pot would do!
2. Toss in the onion, garlic, peppers and celery. Cook until softened, occasionally stirring, roughly 10 minutes.
3. Stir in the chili powder, cumin and salt. Cook for an additional minute, allowing the flavours to brighten.
4. Add the two packages of ground beef, breaking it up as you go. You don’t want to brown the meat here as it will only make it tough, so make sure you keep stirring things around.
5. Once all the pink is gone from the beef, add in the tomatoes, tomato paste and vinegar. Give everything a good stir and simmer for a few more minutes. Give it a taste and adjust seasoning as needed.
6. Pile a heaping scoop – or two – on to a soft bun. Top with hot sauce and/or shredded cheese if you so desire!

joes

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