GF/DF Italian Sausage & Brown Rice Soup

sausagekalesoup1Soups on! I want to jolt back to 2010, when I probably could have written a book just about anything delectable that goes into a bowl, slurped up with a spoon! THAT was a seriously cold and snowy winter. So much cold, means so much soup that needs to be in my belly :). Tom Yum, Cream of Mushroom, Creamy Potato, Chicken Noodle, Chili, Chicken Tortilla, Cheeseburger Soup. What a great year was that!!

Well, since the world started spinning reverse on its axis, and I can’t eat anything awesome without my stomach paying the price and feeling like crap for the next day and a half. No more creamy delicious soups for me (unless I’m inhaling Lactase pills to compensate)!  Woe-is-me!
On the bright side, this has just jet-streamed an alternate path of creative juices, to pair new ingredients together, as well as attempting new recipes not yet conquered or developed!

Mass prepping and left over ingredients are becoming an absolute must for me. I work late, I work out late, and get home later. By the time I step thru the door it’s typically pushing 8pm. That then leaves 3 hours to make dinner, clean the kitchen, wind (or WINE) down, and sit for about an hour before going to bed. I’m exhausted just writing that.

Leftover Italian Sausage, yellow and orange peppers, charred poblano peppers from stuff mushrooms really turned out to be a great idea for a sore throat, coughing, hacking, sick….me.

Fat burner, belly warming delight in a bowl. Boom. This is one of those dishes that isn’t the best thing you’ve ever tasted in your life. Nor should it be. Everyone’s taste is a little dulled when they’re under the weather. Broth, veggies, and a little kick of Italian Sausage seems like a good way to kick the end of this cold. It was. Soup ya!

Italian Sausage & Kale Soup
(serving size, 2)

3 cups of chicken broth
1 cup ground Italian Sausage, cooked
1/2 cup brown rice, prepared.
1/2 yellow bell pepper diced
1/2 orange bell pepper, diced
1/4 cup onion, diced
6 Bella mushroom, chopped
1/4 cup kale, chopped

Directions
1. Cook your brown rice, this will take 30-45 min
2. Brown Italian Sausage in sauce pan
3. In the same saucepan, on medium heat, dump the rest all in!
2. Simmer for 30 minutes, or as long as it takes your brown rice to cook
3. Poach an egg
4. Dump soup in bowl, add two tablespoons of brown rice to each bowl, and place poached egg in the middle.
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Handmade Sausage Ravioli

 

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Yay!!! It’s ClairevsKitchen.com’s 100th post!!

100, 100, 100!
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It’s been a fast 2 and a half years. 2 years ago I was solely taking pictures with my Blackberry, and was getting as many hits per month, as I do in a day now. But I’m definitely not slowing down, I have big blogger goals that I can’t wait to fulfill. I would love to have sponsored affiliates, to guest posts for amazing brands, and actually make an income doing what I love. *someday*  Living in an age with the internet completely intertwined in every aspect of our lives, as strange as it sounds, to have so many total strangers become fans, follow, comment, and subscribe to both ClairevsKitchen by email, thru Pinterest, and via Twitter has been the most amazing support system. Strangers supporting strangers all because of the love of food, I find that pretty cool. I want to keep growing in every facet, reaching as many food-lovers as possible.  I can’t wait to explore and only better this blog experience over the course of this oncoming year as January approaches.

This is embarrassing. I basically founded this blog on dough, and it’s been a year now since we moved into the new house, with an expansive kitchen, without having made fresh pasta. SHAME ON ME. In angst for a unique 100th post, I wanted something refreshed without reverting from my mantra of being able to make something attainable using normal ingredients. Walking aimlessly thru the grocery store aisles, one of my new favorite (as well as Brad’s) ingredients began staring back at me. Why hello beautiful Spicy Italian Sausage, you look pretty (and edible).  Homemade pasta and Italian Sausage…that sounds pretty darn awesome. 100th post located!

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Ravioli: I know that most recipes have ricotta in ravioli, don’t get me wrong, y’all know I love my Ricotta, but I’d rather dollop it on my ravioli than use it for filling. I’ve never experience much with other filling besides ricotta, so using a protein and a cheese that wasn’t ricotta was a new thing for me. This post logged hours upon hours of research and recipe ‘messing’ to come up with this specific Italian concoction, and I think I finally nailed it. The precise filling consistency to compliment the perfect amount of doughy pillows, drizzled with White Wine Red Sauce or Red Sauce (recipe below)

Without further ado, post number 100, fresh Ravioli with sausage/cheese filling topped with a simple red sauce.

**Don’t get overwhelmed! This looks like a lot on the surface, but it’s just the three pieces broken down. Start with the sauce because that can simmer, and cook longer if need be. You can also make these ravioli’s up to 7 days in advance, then gently boil them when you’re ready.

Red Sauce

1 (28oz) can of tomatoes
2 tbsp. extra virgin olive oil
1 small onion, diced 2 garlic cloves, minced
2 tbsp. fresh oregano, chopped
1 tbsp. fresh parsley
1/4 tsp pepper
1/8 tsp salt
1 tbsp of sugar

1. Measure oil into sauce pan on low-medium heat. Add the tomatoes, garlic, salt, pepper, and sugar. Simmer for 30-40 minutes.

2. Add your oregano and parsley (and any other herbs you wish)

Sausage Filling

1/2 pound Italian Sausage
1 tbsp. butter
1 tsp. crushed red pepper (or if you prefer just ground regular pepper)
1 cup shredded cheese
1 tsp. oregano
1 tsp. parsley
1 egg yolk
Pinch of nutmeg

1. Cook the sausage until it’s no longer pink. Place in food processor, pulsing several times, but do NOT puree it.

2. Mix the sausage with the rest of the ingredients. Keep in the refrigerated until ready to use.

Ravioli

2 cups all-purpose flour
1 tsp. salt
2 tbsp. unsalted butter
1/2 cup boiling water

1.  I have a smaller food processor/chopper, just for reference I cut the recipe in half, then made the other half while the first set of ravioli’s were chilling.

2. Put the flour and salt in a food processor.  Add the butter and pulse until blended, texture will be course, so don’t over blend in attempt to make it smooth.

3. Add your boiling water, pulse a few times, once you see it coming together gather the dough on your floured surface and gently knead lightly, just until the dough is smooth. Keep whatever dough you’re not using in a bowl covered up.

4. Use a rolling-pin and shape into a small rectangle until you are comfortable putting the pasta thru hand crank machine. Don’t roll the dough too thin, you just want it thin enough for your pasta machine to be able to roll it effortlessly on the highest number setting.

5. Start on your highest number setting and roll thru the machine about 3 times or until the dough feels pliable and smooth. Take the machine down another setting and roll thru a few more times. My settings start at 8, and I use 8 and 7, if you want thinner pasta use 6, just be careful as this makes the ravioli’s much more delicate.

6. Place about a teaspoon of the sausage mix onto the dough. If you roll your dough wide enough you can fold it over the top, sandwiching the sausage mix, otherwise just place another piece of dough over the top and use your ravioli stamp to crimp the edges.

7. Once edges are crimped, I prefer to line a pan with parchment paper, and place them in the freezer for at least 10-15 minutes to harden a bit. This is not require, but I’ve found the best and most even results doing this.

COOKING

1. Start your sauce.

2. Make your filling

3. Roll your dough

4. Make your ravioli

5. To cook ravioli, with  gentle boil, these need to cook about 8-10 minutes depending on the thickness of your dough. I cooked mine at 8 minutes, then added them into a fresh saute pan with your red sauce to cook another minute or two. If you boil them to rough they can start to come apart. sausagerav2