White Bean Soup with Sausage and Kale

Once we start having chilly fall evenings, I tend to pull out my slow cooker, and I find myself adding kale to soups and 

sauces pretty frequently. Occasionally, I'll make this with sausage for my hubby and kids but I prefer to use a Turkey sausage for myself.

Here are a few other meals you can use with your slow cooker 

White Bean Soup with Sausage and Kale(Serves 6-8)

• 1 pound hot Italian sausage (casings removed)
• 1 tablespoon red wine vinegar
• 1/2 pound dry white beans (canellini or great northern), rinsed
• 1 yellow onion, diced
• 2 ribs celery, diced
• 1 carrot, peeled and diced
• 1 large clove garlic, minced
• 6 cups chicken broth
• 3-4 sprigs fresh thyme
• 1 large tomato, diced
• 1 large bunch kale, thick stems removed and chopped
• Parmigino-reggiano cheese (optional)

Preheat a large skillet over medium-high heat and cook the sausage, breaking it up with a spatula as it browns.  Once the sausage is cooked through, add the red wine vinegar to deglaze the pan and scrape up any browned bits from the bottom of the pan.  Transfer the meat and drippings to your slow cooker.

Add the beans, onion, celery, carrot, and garlic to the meat in the slow cooker, and stir to combine.  Add the chicken broth and the sprigs of fresh thyme.  Cover and cook on low for about 6 hours.

Approximately 30 minutes before serving, stir in the tomato and the kale. Once the tomato is warmed through and the kale has wilted into the soup, serve topped with flakes of parmigiano-reggiano cheese, if desired.

Eating-Clean at Thanksgiving Dinner - Green Beans

Here are 2 recipes to try this Thanksgiving that are "eating-Clean" friendly!

Green Beans are loaded in Fibre and Nutrients, They are happily low in calories (just 43.75 calories in a whole cup), yet are loaded with nutrients — an excellent source of vitamin K, vitamin C, manganese, vitamin A, potassium, folate, iron, magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin.


Almond Green Beans
Ingredients:

• 1 lb. fresh green beans, washed and trimmed
• 1 medium sweet red pepper, julienned
• 1 cup fresh mushrooms, sliced
• 1 small onion, chopped
• 1 tbsp. olive oil
• 1/4 cup sliced almonds, toasted

Directions:

1. Put green beans in a large saucepan and add enough water to cover the beans; bring to a boil. Cover and cook beans for approximately 4 to 7 minutes. You want the beans to be crisp-tender.
2. While the beans are cooking, in a large nonstick skillet, saute pepper, mushrooms and onion in olive oil until tender.
3. Drain the saucepan of green beans and stir into veggie mix. Sprinkle with the 1/4 cup almonds.

Here is the second green beans with almond recipe:
Spanish-Style Green Beans
Ingredients:

• 2 lbs. fresh green beans, washed and trimmed
• 2 tbsp. olive oil
• 2 cloves fresh garlic
• 1 small red onion, diced
• 1/4 cup water
• Salt and pepper
• 1 tbsp. fresh oregano
• 1/2 cup chopped almonds, toasted

Directions:

1. In a large saucepan, heat olive oil over medium heat. Add garlic, onion, and beans. Once garlic and onion starts to brown, approximately 1 to 2 minutes, add water. Cover saucepan and steam beans to desired tenderness. Remove from heat.
2. Season with desired salt and pepper. Add oregano.
3. After you’ve transferred the beans to a serving platter, sprinkle with the almonds.

Fall in love with Pumpkin - Lentil Stuffed

This recipe is in just enough time for Thanksgiving here in Canada!

Would not this be cute to serve before the main course?

It is High in Folate, Beta Carotene, Potassium, Calcium and Low in Fat and Calories 226 per serving!

 

 Ingredients:
1/2 cup brown lentils, (90g)
1 1/2 cups water , (375mL)
1/2 cup brown rice, (100g)
1 1/2 cups vegetable, or chicken stock (375mL)
1 bay leaf
4 baby nugget pumpkins
120 g sliced mushrooms
1 stalk celery, chopped finely
2 tablespoons snipped dill
3/4 cup cottage cheese, (185 g)
1 slice wholemeal bread, made into crumbs
1 tablespoon Parmesan cheese, grated
1 teaspoon paprika

Method:
1. Soak lentils in water for 1 hour. Drain, rinse and drain again.
2. Place lentils, rice, chicken stock and bay leaf in saucepan, bring to the boil, cover and simmer for 30 to 35 minutes (water should be absorbed). Remove bay leaf.
3. While lentils are cooking, pierce pumpkins in several places with a sharp skewer and bake in a moderate oven for 25 minutes.
4. Remove from oven, cut lid from top and scoop out seeds.
5. Combine cooked lentils, mushrooms, celery, dill and cottage cheese. Use this mixture to fill pumpkins.
6. Combine breadcrumbs, cheese and paprika, sprinkle on top of pumpkins.
7. Bake in a moderate oven (180ºC/350ºF) for 25 minutes.
8. Serve with a green salad or steamed green vegetables.