zuppa toscana
6 to 8 servings
Ingredients
- 1 lb ground spicy Italian sausage (remove casing and crumble)
- 1½ tsp crushed red peppers
- 1 large diced white onion
- 4 Tbsp bacon pieces
- 2 tsp garlic puree
- 10 cups chicken broth or 10 cups water with 5 cubes or teaspoons of bullion
- 1 cup heavy cream (I will only use 1/2 cup next time)
- 1 lb sliced Russet potatoes, or about 4 large potatoes (unpeeled and chopped into bite size pieces)
- about 4 cups of kale (roughly chopped)
Directions
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon till fat is rendered and add onions and garlic for approximately 10 minutes or until the onions are soft.
3. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
4. Add potatoes and cook until soft, about half an hour.
5. Add heavy cream and cook until thoroughly heated.
6. Stir in the sausage.
7. Add kale just before serving. Delicious!
Spinach and Bacon Quiche
Ingredients
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Directions
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
