Monthly Archives: January 2022

Cannellini Bean And Italian Sausage Soup

I always have Sweet Italian Sausages in my deep freeze at the ready. 

I was watching a video by Chef John on Food Wishes; he was making this Stew he called it. HMMM, I’ve got those ingredients and I love Soup, anytime!  

Cannellini Bean & Italian Sausage Soup 

Makes 3 nice sized bowls of Soup

2 Sweet Italian Sausages, casing removed  

2 15oz. cans Cannellini Beans, drained and partially rinsed 

¼ C. Dry White Wine, divided  (please don’t use Cooking Wine-use stuff that’s drinkable)

½ C. Sweet White Onion, chopped 

2 Garlic Cloves, minced (about 2 tsp.)

1 Qt. Chicken Stock/Broth (homemade if you’ve got it is best)

1 Qt. Water 

1 Bay Leaf 

1 small piece of leftover Parmesan Cheese Rind *

1 C. frozen Spinach 

Salt & freshly ground Black Pepper to taste 

Using your fingers, combine the Sausage and 2 tablespoons of Wine in a bowl. 

Place a Dutch Oven over medium-high heat, add the Sausage to the dry pot and break up the meat into bite-sized pieces with a wooden spoon.  Brown the Sausage. 

Add in the Onions, stirring well to coat them in the Sausage renderings; cook until they are translucent. 

Add the Garlic and sauté until fragrant. 

Deglaze with pot with the other 2 tablespoons of Wine, scraping up all of that lovely fond. 

With a Potato Masher, smash ½ of one of the cans of Beans in a bowl and add that, along with the rest of the Beans to the pot. 

Pour in the Water and Chicken Stock/Broth, add the Bay Leaf, Spinach, Cheese Rind and a good grind of Black Pepper. 

Stir well and bring to a boil over high heat; reduce to a simmer and let the soup bubble for 15 minutes. 

Taste and adjust the seasoning with Salt & Pepper. 

Serving suggestion: Drizzle some really good Olive Oil over the top of your bowl of Soup, along with some grated Parmesan Cheese. 

Remember, a recipe is simply someone else’s idea, take it and make it your own.    

Cook for your friends and family!   

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.   

MAHALO! 

Kitchen Fail ~ Part 7

We really like breads, all kinds of breads.   

I wanted try my hand Focaccia and went to work on that the other week. 

I didn’t even safe the recipe that I used, because it came out so dense and chewy. 

I’m pretty sure it was cook-error not the recipe.  I know better when it comes to making bread, the humidity in your home plays a big part on the water to flour ratio.  I know that I simply used too much flour. 

Well, there’s always next time.

Cook or bake, for your family!

And as always … if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded. 

MAHALO! 

No-Bake Meyer Lemon Cheesecake Mousse Cups

I went looking for something new and different to take to my Neighborhood Gal Pals Afternoon Card Game and I found this idea for a sweet treat. I already had these 6-ounce disposable dessert cups at Dollar Tree, but Mason Jars are a great larger serving size for the family. 

No-Bake Meyer Lemon Mousse Cups 

Makes 8-Half Pint Mason Jars or 12-6 ounce Dessert Cups  

Ingredients for the Mousse

2 C. Non-dairy Whipped topping (aka Cool Whip) 

1 C. Meyer Lemon Curd 

12 oz. Cream Cheese, room temperature 

1 tsp. Vanilla Extract 

1 C. Powdered Sugar 

Ingredients for the Graham Cracker Crumb

½ C. Graham Cracker Crumb or 4 full sheets of Graham Crackers, crushed well 

2 Tbsp. Granulated Sugar 

2 Tbsp. Butter, melted  

In a large bowl, beat the Cream Cheese with a mixer until soft and fluffy. 

Add the Meyer Lemon Curd and combine well. 

Fold in the Non-dairy topping, set aside. 

In another bowl combine the Graham Cracker Crumb. 

To assemble

Spoon the Mousse filling into a large zip-top baggie and clip one of the corners, creating a piping bag. 

In each jar/dessert cup, start layering crumb-filling-crumb, etc to the desired finish, ie for the ½ pint jars create 3 layers of Crumb and 2 layers of Mousse & for the dessert cups only 2 layers of Crumb to 1 layer of Mousse. 

Cover loosely with plastic wrap and chill until you’re ready to serve. 

Cook for your friends and family!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.  

MAHALO!