Health-ier Zuppa Toscana & What To Do with a Rutabaga

Health-ier Zuppa Toscana

 

So one of the 86543 things that I love about fall is the ability to eat ALOT of different kinds of soups, stews, chowders, and bisques. The weather is changing and chilling the air, and it feels nice to have something warm and comforting. Plus most soups reheat so well..... with kids it is nice to have food that gives grace. If you have to walk away from your food to stop a natural disaster in your home, or stop them from killing each other or the cat or ______and the food still tastes good later, that food gets HUGE bonus points. Maybe that's why I like coffee so much. Coffee reheats beautifully even when I forget where it is for half of a morning. 

Something I don't like? Stepping on the scale in my bathroom..... So I found this healthier zuppa toscana soup and was pretty impressed with it. It's not traditional Italian because the tomatoes have been omitted, BUT in this updated, healthier soup there is no heavy cream or potatoes, and honestly I don't miss a thing. Its beautiful. 

One quick word

Rutabagas, a veggie in the ingredient list you may not be familiar with... Let me give you some pointers on this interesting often overlooked vegetable

 and what to do with it. 

First, I confess half of my knowledge about this veggie is because of my kids. They love Winnie the Pooh and his good friend Rabbit grows them in the old disney books. Years ago I had to look it up to see if it was a made up vegetable or not, after being stuck reading the same book at bedtime for 15 straight days..... Parenting is about endurance people! 

Turns out they are a very real root vegetable, very versatile, AND out they are an incredible good substitute for potatoes. They are so good in their disguise that either mashed or in soup, hardly anyone notices. Serious. They taste the same as a potato - just a bit sweeter like the difference between a russet and yukon gold potato. So anything you can do with a potato, almost, you can do with a rutabaga. I am going to try it in scallop potatoes later this month... its going to be exciting! 

What does it look like? 

Thankfully if you can get past the appearance, you'll find gold. Don't judge this book by its cover. Sure....It may look like a big discolored (white, dirty brown, and sometimes a little yellow) bowling ball at the store. But they are white, after peeled and cut, and they look like white russet potatoes. If you find one that is purple and white, and smaller, thats a turnip. There are a lot of similarities between turnips and rutabagas but you want the nice white sweet rutabaga for this soup. I think they are even easier to peel than a russet with thick brown skin. In this picture (below) they look a little orange hahaha as they have taken on some of the color from the sausage and broth. 

AND (most importantly to me) they are lower in carbs and calories than white potatoes, packed with fiber, vitamins, and antioxidants. They aren't a nightshade veggie which means they help fight inflammation. Yay! So no bloating... if you have no idea what I am talking about - that means you're blessed and healthy. Carry on.... 

Health-ier Zuppa Toscana

Serves 4-5 

Here's the super easy short shopping list:

1/2 lb of spicy Italian sausage, ground*
1/2 lb of sweet Italian sausage, ground*
1 tsp of Italian seasoning
1 tsp salt
1 tsp of garlic powder
1/4 tsp black pepper
2 1/2 cups of beef stock
1 1/2 cups of water
1 onion, finely diced (2-3 cups depending on how much you like onions) 
1 large handful of kale - stems removed just torn and set into a pile (about 2-3 cups) 
1 rutabaga, sliced and peeled (3-4 cups about a pounds worth) 
1 can of unsweetened coconut milk lite

Super easy soup directions:

1. Brown the meat in a medium to large pot with a little bit of oil of your choice or just water. This took me about 5-6 minutes. 

2. While the meat is cooking, about half way through add in the onion. 

3. When the meat is cooked, drain about half the fat out and add in salt, pepper, seasonings, stock, and water. 

4. Bring everything to a boil, add in the rutabaga and the can of coconut milk, stir, cover the pot with a lid, and turn the heat down to low

5. About 20 minutes later whenever you check on it, and the rutabagas are getting soft**, add in the kale and cook another 5 minutes. You want the root veggie pieces soft enough that they start to break apart if they are poked with a fork. 

6. The kale just needs a few minutes to wilt and then the soup is done :) If you overcook it will turn from vibrant grass green to more of an army green color. Its still good just not as pretty. 

7. Serve it up and enjoy! Crackers and or bread and butter are great sides to this hearty soup almost a stew. 


*To save money at the grocery store I bought a package of sausage links that had 2-3 spicy ones and 2-3 sweet Italian ones and just squeezed the ground meat out into the pan. Most places only have pre-packaged ground sausage or pork in single pound measurements so this way you get both flavors with no leftover meat. 

** It might take up to 30 minutes to cook the rutabagas depending on the size you cut them. The smaller the cut the quicker the cooking process. 

Have a happy soup filled fall! 
Stephanie

Copycat Lightened-Up Zuppa Toscana

I love this soup. I eat it every time I go to this chain Italian restaurant across town. My hubby is all about breadsticks but this is what I go for. The soup's broth is creamy and flavorful with chunks of spicy sausage and huge pieces of tender potato. It has vibrant green barely cooked kale that makes it feel like a healthy thing to eat (ahem... despite the cream and cheese sprinkled on top). Its the perfect soup if you don't count chili, chicken noodle soup, and tomato basil. Okay I have a fond place in my stomach and taste buds for a good mug or bowl of soup even in the summer. 

But lets just be real for a second, its summer and over 105 degrees outside.  There is no way I am going to drive in a hot car with warm children to go have warm soup. I love soup but that just seems wrong, you know. So I made my own lightened up version at home. It was fast, affordable, and really easy. About $5, 20 minutes, and a yummy half pot of soup that will feed 2-3 hungry people without driving in the summer heat. As my hubby would say, "you're welcome". Lol lets make some soup. 

Serves 2-3 people

Takes 20-25 minutes 

Recipe adapted from a website that doesn't exist anymore 

 Ingredients:
1 link of spicy sausage (I got mine from the meat counter and it only cost $1) 
1 link of sweet Italian sausage (I got mine from the meat counter and it only cost $1)
3 slices of thick smoked bacon
1/2 of a large carrot, scrubbed, and diced small
1 russet potato, scrubbed and sliced in large rounds and then cut in half
1 1/4 - 1 1/2 cups of kale chopped (see note below)
2 cups of chicken broth low sodium or homemade
2 cups of water
1/4 tsp of onion powder 
1/4 Tbs of kosher salt
2 cloves of minced garlic
1/3 cup of whole milk or half and half

Directions:
1. Dice up the bacon into pieces. Put them in a medium or large pot, over medium heat, and cook until crispy. Should take about 5 minutes. Once it is cooked, transfer the bacon to a paper towel lined plate to let some of the bacon fat drain off. Set aside. 

2. Remove all the rendered bacon fat from the pot except for 1 Tb. Return it to the stove over medium heat. Remove the sausage from the casings. Put the sausage and diced carrot in the flavorful bacon fat and cook until the carrot is softened and sausage is almost cooked.Use a spatula to break up large pieces of sausage as needed. Should take another 3-5 minutes. 

3. Add in the garlic and cook for another minute. 

4. Add in the potato, water, chicken broth, onion powder, and salt. Bring it to a boil. Reduce heat and simmer for 10-15 minutes. 

5. Once potato is cooked through, you can tell this because if you pierce it with a fork it falls apart, add in the kale and milk or half and half and cook an additional 3-4 minutes.  Note: When cutting the 2-3 kale leaves its faster if you hold onto the leaf near the top, pinching the hard stem with one hand and pulling down, the more pleasing tasting leaf should tear away easily. Then just rough chop it into bite size pieces. 

6. Taste and adjust salt/pepper if needed. Serve up with rolls & butter, bread & butter, or crackers. I am a bit more careful with carbs these days so I eat it just as is with no sides. Love those soft chunks of potato. Tastes great the next day too. 

Thanks for stopping by!
Stephanie

Veggie Sausage Rice Skillet

Yeah it has been awhile since I have posted new content. BUT. After 7+ long months of being absent from new recipes, I had to share this one. This one saved my evening. I made this easy skillet one pot (sort of) thing for dinner tonight, and the result was like a locust swarm descended upon my kitchen table. Usually that means:

a) I should make this again, 

b) it tastes good, 

c) my two little guys are in the middle of a growth spurt, 

d) all of the above.... 

(ding) the correct answer is D

So I have two growing boys, and a husband who doesn't really care for sandwiches. He says they aren't really filling. yada. yada. yada. Then of course it has to be somewhat toddler-friendly. Sometimes cutting things very small works for him. Sometimes it fails in a really bad... wait for it.... let-me-throw-food-at-you-and-all-over-floor... type of way. Hello parenting. Then he cries because he's hungry and I just give in to whatever he'll keep down like crackers and cheese. 

P.S. If you are wondering...I have been making my top 5 of my favorites over and over again. Repetition is one of the keys I found to surviving having a newborn and teething not sleeping adorable baby. Here are some links to my favorites. You def should try these. 

Balsamic Shredded Beef, 

Black Refried Beans (from scratch),

Quick Zucchini Asian Beef Bowl , 

Whole Wheat Pumpkin Chip Oat Muffins, 

and 

Cheesy hot easy chicken bacon subs. 

After all that.... here's that previously mentioned lifesaver recipe. Super easy to follow. Super easy to make. Tons of healthy veg cleverly hid under a ton of cheese. Great for kids and tired parents :) Enjoy.

Veggie Sausage Rice Skillet 

Serves 4-6  Total time 20-25 minutes

recipe adapted from hillshire farm magazine advertisement

Ingredients: 

1/2 red pepper, diced small

1/2 onion, diced small

small can of tomato sauce

1/2 cup water

1/2 tsp salt

1/2 tsp oregano

1 zucchini, diced small

2 and half - 3 cups shredded mozzarella cheese

1 pkg of frozen broccoli, defrosted or not (if you forget)

3 cloves of garlic, crushed

1 & 1/2 pkg of beef smoked sausage, diagonally sliced

3 cups of white or brown rice cooked

Easy Directions with matching pictures: 

1. Heat the olive oil and lay sliced sausage down in a deep skillet. Over medium heat brown the sausage. If all the sausage doesn't fit no worries just push it to the side when you see color to make room for the rest. After one side is browned on most of them continue with step 2.

2. Lower the heat just a little and add in the garlic and cook for about 30 seconds. Stir often. 

3. Add in the red pepper. 

4. Add in the onion. 

5. Add in the defrosted broccoli

6. Sauté all the veggies together for approx 10 minutes until veggies are tender crisp. 

7. Add in the tomato sauce, seasonings, and water. Stir again. 

8. Add in the cooked rice. Stir really really good. 

Note: If you don't have any leftover rice. Just start some white rice on the stove when you start the recipe and it will be done in time to add it here. Or cheat and use the microwave stuff. I think I have heard some good things nowadays about brown rice.

9. Sprinkle the cheese over the entire skillet and serve it when the cheese is melted.   

That's all folks

Take it easy

Kale & Sausage Pasta

Pasta used to be my favorite food. I would make it 4 or 6 times a week. I still love it, but my approach to food has changed. I can't eat like that anymore - Anyone else know I am talking about here? So now I make it like twice a month. So you can imagine when I make it, its going to be awesome. I am not going to waste my pasta cravings on a box of mac & cheese from the store that tastes like cardboard. There are only a handful of recipes I will make. This recipe, number 14, in my personal goal of making 30 new Rachael Ray recipes in 30 days, is amazing and will join the list with my other favorites!! This was adapted from an October 2012 issue of Everyday, and I may be biased by I think I did a better job with it. 

The tender crisp veggies, melted cheese, caramelized bits of sausage, and the cream sauce just hugging the pasta is simple and memorable. Not bad for a 15-16 minute recipe from start to finish - that includes waiting for water to boil. I lightened it up from the original ditching the heavy cream, and added more veggies so go ahead and make it, feel good about your food and your body. We all need good food to fuel us, to get stuff done, to maintain life and mental stability, and to have good attitudes. Be balanced and try some yummy pasta and veggies on a crisp fall day :)

Kale & Zucchini Sausage Pasta

serving size is 3
prep + cooking time: approx. 15 minutes

Ingredients:

1/2 lb fettuccine noodles

1 shallot, finely chopped

1 clove of garlic, finely chopped

4 oz (half of a small block) of mozzarella cheese

2 zucchini's quartered and finely diced into diamond shapes

1/2 bunch of kale approx. 4-5 leaves, stems removed 

1/2 cup of half and half

1/2 lb of mild ground sausage

1 tsp flour

salt & pepper to taste

fresh basil (optional)

Directions: 

Step 1: Bring a large pot of water to boil and add 1-2 Tbs salt

Step 2: In a large skillet start browning the sausage over medium heat. I didn't need to add oil since I was using my cast iron pan but if you need to help it olive oil would be a good touch. When it looks about half way done, add in the zucchini, garlic, and shallot. 

Step 3: Once water is boiling cook the pasta as per directions on your box. Once pasta is done, drain it, and return it back to the pot. Keep 1/2 cup of the starchy cooking water.

Step 4:  Sprinkle the flour over the sautéed veggies, and let it cook for about 1 minute or so stirring. Then add in the starchy cooking water and the half and half. Bring to a simmer and let the liquids reduce by half (takes less than a minute). 

Step 5: Add the kale to the skillet with the sautéed veggies. Remove the pan from the heat. Mine looked like the kale wasn't going to fit in the pan but it only took about 30 seconds to wilt. The dish is now ready to combine. 

Step 6: Toss/Pour the sauced veggies into the pot with the pasta and marry the flavors together.

Step 7: Grate or Shred the cheese over each bowl and top with fresh basil (optional)

What a fun way to eat kale & zucchini :) 

From my kitchen to yours

Very Berry Breakfast Bread Pudding: A delightful Savory Make ahead Brunch

Very Berry Bread Pudding with Sausage

Its 7am approx my husband has strolled in from a long night of work. I am sitting with my coffee totally excited (grinning ear to ear) about what I had just made. I tell him the name of the newest recipe. He eyes me suspiciously... I see a quick grimace and a scowl in the direction of the oven, as if it is the oven's fault.  He turns and asks, "Is it sweet?" 

Please note, my husband does not like bread pudding, so I was obviously clinging to a limb here far above the ground, in hopes he might like it anyways. How did I miss that he didn't like bread pudding? I didn't. I was busy entertaining delightful visions in my head, of how much I adored my thanksgiving bread pudding, made with leftover homemade citrus-y cranberry sauce. Thus jumping head first into this this savory dish without really thinking about anything else, including my dear sweet husband. You should’ve saw me dance around the bush when trying to describe the cheesy, meaty, eggy wonderfulness of the food. See that... I tried to point out all the things I thought he would be interested in. Eggs check. Meat double check. Cheesy good. I was clearly beating around the bush as it were and after almost 10 years of marriage he so saw the signs too. I was able to answer truthfully. It wasn't sweet. The only thing remotely sweet was the earthy, semi-sweet, semi-tart, scattered, whole blackberries. Those berries that turned into warm juicy bits were pushed aside on his plate. I love how the berries stayed whole but were completely heated through and tasted like homemade jam. Unbelievably good! Yet despite the berries, my patient husband devoured seconds. So even if you don’t like bread pudding - try this one. I added more meat than I probably should’ve, but since I began painting like crazy at our new house my growling stomach has been dictating the meals. 

Making it. Totally Easy. I made the dough for the bread on a Sunday afternoon. The dough took approx 5 minutes to make. Super quick and easy. Covered it, and threw it in the fridge. When I had time on Tuesday I baked the bread.  On Wednesday I let the bread still out and dry out a little bit. Wednesday night I threw the dish together and covered it and put it in the fridge. This part took about about 15 minutes because I had to grill the sausages and that took a few minutes. The next morning I pulled the dish out of the fridge and let it come to room temp while my coffee was brewing and then popped it into the oven after 20 minutes. It still felt cold to me but I couldn’t wait any longer. Baking time was 40 minutes and then letting it sit for 5 minutes is super important for making nice even slices or squares.The longer you let it sit the easier it will be to cut.  So it is a  bunch of little easy steps but it is homemade which makes me feel good about feeding it to my family. 

My inspiration came from a website & recipe by Karen Miner at www.sheknows.com - there is a interesting version of ham and cheese bread pudding there. This was my first time making a savory bread pudding - I am totally hooked :) 

This serves 4 adults. 

Recipe:

1 small loaf of whole grain bread - or half of a whole grain  berry bread recipe,  dried out

3 eggs

1 cup of 2% milk

1/4 tsp cardamom

1/4 tsp herbes de Provence, salt free

1/8 tsp thyme

1/4 tsp salt, 

1/8 tsp pepper

butter - for the baking dish

2 green onions, finely diced to mix in or use as a garnish - your choice

1/2 cup of cheddar cheese *

1/2 small pkg of blackberries (approx 8 berries) 

1 tsp dried parsley

3 sweet Italian sausages grilled and then sliced into round chunks and then quartered**

*I used cheddar, shredded, because that's what I had on hand, but next time will try something else. The cheesy factor was nice - the cheddar was okay. It was overpowered a bit which was okay for me. If you want to taste the cheese try something else or add more.

**If you use ground sausage you can skip the step of slicing and it will save you a few minutes... I was just using what I had in my freezer. I also have to dice this up a bit smaller since I have a three year old and I don't want him to choke. 

Making the Bread Pudding:

• Get the berry bread ready or use store bought bread. 

• Make the bread dough, and bake it or bake it on a day you have some free time. This particular dough can sit in the fridge for up to 5 days - yay! If you do make the bread, which is hugely recommended. The dough makes awesome bread for french toast and or muffins. So don't feel like you are going to get stuck with half of a thing of berry dough and not know what to do with it. 

• Let the bread sit out on the counter uncovered for part of a day or a full day to dry out a little bit.

• Cut half of the bread into slices for the bottom layer. Dice the other half of the small loaf into cubes. 

• The evening before you want to eat this - assemble it. 

• Whisk the egg and milk together in a flat dish or bowl. 

• Stir in the spices

• Start grilling up the sausages or browning ground pork/turkey sausage. The meat needs to be almost fully cooked or cooked before added to the dish. I would strongly advise against using raw meat. 

• Butter up a baking dish. I used my glass square one. 

• Let the bread slices soak in the egg mixture for a minute and turn it over and let it sit for another full minute. If you are using a bowl takes it a bit longer since all the slices probably won’t fit in at the same time. I got 6 slices out of my first half which i managed to squeeze into the bottom of my dish for a solid first layer. 

• Slice and dice up the meat if using links or whole sausages and put them in the baking dish to create a yummy meaty layer. 

• Drop all of the cubes in the egg mixture and stir it around. Let them sit for 2-3 minutes to absorb the liquid. If you are mixing in the green onion do it in this step with the bread. 

• Add the cheese and half of a small package of blackberries to the cubes and egg mixture. Gently toss it together. LOL don’t make jam. 

• Pour the entire bowl of cubes, cheese and egg mixture into the baking dish. Pat it down with your fingers to create a nice level layer.

• Cover with plastic wrap and put in the fridge overnight or at least 7 hours. 

• Bring it to room temp or a minimum of 20 minutes while you are preheating the oven.

•  Bake at 350 for 40 minutes.

• Sprinkle on the green onion if you didn't previously mix it in. Let it sit for 5 minutes to firm up and then dive in! 

Enjoy savory or sweet breakfast at home.  

From my kitchen to yours!

Breakfast Pizza: brunch, lunch, or dinner

So I was trying to be creative. Its December and our food budget is being stretched by Christmas yada yada yada. But really I needed to make something for dinner tonight that my hubby could and would want to eat in the morning after his long 12 hr shift at work. So what sounds good for breakfast and dinner, AND tastes good reheated? Took me about 5 seconds.... pizza! Not just any pizza though.... why not make it really truly a brunch pizza by using hearty breakfast ingredients. 

I had recently read this recipe in a old magazine (Light & Tasty 2002) and thought it would be the perfect candidate to become dinner and breakfast for my family. I updated the original recipe to make it a bit more family friendly. Hopefully this updated twist is easier for others as well. Its not one of those earth shattering recipes that you remember forever because the food was so good. Its one of those recipes you remember because of how it brought your family together for a lazy weekend meal and or got everyone helping cut up potatoes or sprinkle cheese on over the top. My son personally thought I was crazy since I was putting eggs on the pizza. He had never seen anything like this before. His face was priceless!

Pizza:
pizza dough store bought, homemade, or a pre-baked crust even works
1/2 cup mild salsa (or spicy if you don't have to feed little ones)
2 russet brown potatoes, diced
1/2 onion, finely chopped
1/2 tsp garlic powder
2 cups shredded cheese, I used Monterrey jack
3 pieces of bacon, cooked
6 oz of reduced fat ground pork
3 eggs
2 T 1% milk or whatever you have 
1/2 tsp salt
1/2 tsp pepper
1/4 heaping tsp ground cumin
1/4 heaping tsp ground chili powder
1 Tbs olive oil
1/2 of a green bell pepper, finely chopped

STEPS:

1. Dice the potatoes and microwave them for a minute (to cut down cooking time - this is optional)

2. Put them into a skillet with the diced onion

3. Add the olive oil to the skillet and let the potatoes brown and cook on med low or low for approx 10-15 minutes

4. Add the sausage to the skillet and break it into pieces as it cooks (approx 10 minutes on low). Add seasonings here - salt, pepper, cumin, chili powder

5.  If your bacon isn't precooked, do it now in the oven.

6. Add the chopped green pepper to the skillet and keep the skillet on low until the bacon is done or the pepper is heated all the way through - tender crisp. Crumble the cooked bacon into this meaty mixture. 

7. Remove the meat mixture from the skillet and set aside

8. Put eggs and milk in the same skillet. Whisk everything together and make scrambled eggs.

9. Start layering up the ingredients on the pizza dough. I par cooked my pizza dough at 500 degrees for 3 minutes. But if you are using an already cooked crust just start layering. 
The first layer is salsa. Second layer is 1/2 cup cheese. Third layer is scrambled eggs. Fourth layer is the meaty mixture. The fifth and final layer is the rest of the cheese. Bake at 500 degrees for approx 6-8 minutes. Cheese should be melted and everything should be golden brown.  

The verdict 
The taste tests are in. After having this for dinner, and then a piece or two the next day for breakfast with my hubby, I say go for it. My husband thought the pizza was good. Nothing spectacular but so much better than cold cereal or a greasy drive thru breakfast sandwich. He hadn't had any the day of fresh out of the oven, so it was nice that reheating the pizza didn't make it lose flavor, or get, you know, gross. Not everything is guaranteed to be good the next day. This one was a gamble that I won! 

From my kitchen to yours! 

Beef & Sausage Corn Skillet with Rosemary Scented Rice

Yes it doesn't look like much does it? But the flavors of this simple skillet dinner were great. A little 30 minute meal from an old cooking magazine, Light & Tasty 2002, transported me back to my childhood of hearty skillet dinners in wet cold rainy Washington State. You know that feeling right? Comfort, warm, relaxing, inviting, the kind of food that's perfect on a winter night or just when you are tired. This taste and comfort brought me back at least 15 years in the space and time of two first bites. I had never made this recipe before so it shocked me that it instantly reminded me of growing up and my family. What a great way to chase a bit of holiday family homesickness with a great bowl of food. Not that food will fix things. It just helps. I should note my lovely mother in law, who lives in the same area where I grew up, also makes a mean green bean beef skillet dinner.

The adapted recipe below was fun and easy and full of good veggies. Feel free to adapt the veggies to fit the season. Seasonal produce will be easier to find, will taste better, and probably lower in price since it won't have to travel so far to get the store or farmers market. I cannot wait to make this with fresh grilled corn next year!

 fluffy and amazing rice! 

To make the rice you need:

2 cups of white long grain rice

4 1/2 cups of water

1 &1/2" - 2" piece of fresh rosemary 

1 tsp salt

1 tsp chicken bouillon flavor (reduced sodium)* if you don't have this sub 1 cup of water for chicken stock or chicken broth to get the same flavor.

To cook the rice: 
1.In a small pan, combine water, rice, salt, and chicken flavor and bring to a boil.

2. Reduce heat to low, add the whole piece of rosemary to the top, cover and let cook for 20-24 minutes - Don't stir. Leave it alone.

To make the meat/veg topping to go over the rice you need :

1/2 lb of lean ground beef

1/2 lb of lean ground pork

1 Tbs of olive oil

1 Tbs Italian seasoning

1/2 of a medium onion, rough chopped

1 medium green bell pepper, rough chopped

3 Tbs all purpose flour

2 bay leaves

1/2 tsp salt

1/2 tsp pepper

1 tsp dried basil

2 cups frozen corn

1 Tbs butter

1/4 cup water

1/4 cup milk

1/4 cup chicken stock/broth

1 can (14.5 oz) regular diced tomatoes (not drained) 

 1 can (14.5 oz) fire roasted tomatoes (not drained)

To cook the meat/veg mixture:

1.In a large skillet, cook the meat with 1/2 Tbs olive oil and Italian seasoning until the meat is half way done.

2.Add in the chopped onion, bell pepper, and remaining Olive oil (1/2 Tbs)

3.Saute veggies with the meat until the meat is done* Note: If you don't stir the meat too often it will get those dark caramelized bits that really really make good flavor for the dish as a whole.

4. Drain some of the fat from the skillet.

5. To the skillet add salt, pepper, dried basil, and flour. Let this cook for approx 2 minutes - stir often.

6.Add in everything else: corn, butter, water, milk, tomatoes, bay leaves, chicken broth/stock

7. Bring it to a boil. Cover. Reduce heat to low. Simmer for 15 minutes. Don't worry I freaked out at this point when I made it. Yes it looks like stew. Yes it will thicken nicely.

8. Pull the bay leaves out of the skillet. Pull the rosemary stem out of the rice. Its okay and good even if some of the leaves off the rosemary come off. But you won't want to eat the stem.

9. Serve the yummy meat veggie mixture over the white rice - eat immediately

Serves approx 6 people.


Hope you feel warm, safe, & loved this holiday season. Enjoy! From my comfortable kitchen to yours!