Turkey Sausage Pasta

Turkey Sausage Pasta
Audrey Quealy - Minneapolis, MN

Here is my Turkey Sausage Pasta. I made it up, and it turned out pretty good.

Ingredients

1 small onion chopped

1/2 red pepper sliced

1/2 of long turkey sausage, sliced

garlic

3/4 cup chicken broth/stock

Chopped broccoli

whole wheat linguine or penne or whatever pasta you have in the cupboard

parmesan

Cooking Instructions

Saute 1 small onion chopped in some olive oil. Add 1/2 sliced red pepper. Add about 1/2 of those long turkey sausages sliced. Cook over med/high for about 5 min. Add 2 cloves garlic minced and about 3/4 cup chicken broth/stock. Simmer for a few minutes. Add chopped broccoli and cover to steam. Stir in whole wheat linguine or penne or whatever you have in the cupboard. Oh, and always sprinkle with a little parmesan. Yum!

Chef Jack's Corn Chowder

Chef Jack's Corn Chowder
Audrey Quealy - Minneapolis, MN
Recipe courtesy Paula Deen

Serves: 8 to 10 servings

Ingredients
1 cup (2 sticks) butter
1 small onion, diced
1 small carrot, finely diced
1 small celery stalk, diced
1 clove garlic, minced
1/2 cup all-purpose flour
3 cups white corn kernels, fresh or frozen
3 cups chicken stock
2 cups half-and-half
Pinch freshly grated nutmeg
Kosher salt and freshly ground black pepper

Directions
Melt 1 stick of butter in a large saucepan over medium heat. Add the onion, carrot, celery, and garlic, and saute for 2 minutes. Add the flour and stir to make a roux. Cook until the roux is lightly browned; set aside to cool to room temperature.

Meanwhile, combine the corn and chicken stock in another saucepan, and bring to a boil. Simmer for 10 minutes. Pour the boiling stock with the corn (a little at a time) into the saucepan with the roux, whisking briskly so it doesn't lump. Return the skillet to the heat and bring to a boil. The mixture should become very thick.

In a small saucepan, gently heat the half-and-half; stir it into the thick corn mixture. Add the nutmeg and salt and pepper, to taste. Just before serving, cut the remaining stick of butter into large chunks. Add it to enrich the soup, stirring until the butter melts.

Honey-Mustard-Dressed Green Bean Salad

Honey-Mustard-Dressed Green Bean Salad

Audrey Quealy - Minneapolis, MN

Serves 4-6

Ingredients
1 pound green beans, cleaned
1 tablespoon yellow, Dijon or whole grain mustard
2-3 tablespoons honey
1/4 cup cider vinegar
Salt and freshly ground black pepper
1 cup extra virgin olive oil
6 scallions, sliced on the bias
1 bunch radishes, sliced into thin rounds

Instructions
Steam the green beans in a covered pot with a half-inch of boiling water for 3-4 minutes. Cold shock them by running them under cold water and drain well.

In a large mixing bowl, mix up the mustard, honey, vinegar, a pinch of salt and the pepper with a whisk. Once the ingredients are well combined, drizzle in the oil in a slow and steady stream while continuously whisking. Add the cooked and shocked beans to the bowl with the dressing along with the sliced scallions and radishes. Toss to coat.

Pumpkin Soup with Chili Cran-Apple Relish

Pumpkin Soup with Chili Cran-Apple Relish

Katerina Kocurek - Chicago, IL

AND

Audrey Quealy - Minneapolis, MN

This happens to be the most fantastic pumpkin soup in existence! (Katerina)

Makes about 8 servings (first course), 4 servings (entree)nocoupons
Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan

2 tablespoons butter

1 fresh bay leaf

2 ribs celery with greens, finely chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)

1 medium yellow onion, finely chopped

Salt and pepper

3 tablespoons all-purpose flour

2 teaspoons poultry seasoning or 2 teaspoons ground thyme

2 teaspoons hot sauce, or to taste

6 cups chicken stock

1 (28-ounce) can cooked pumpkin puree

2 cups heavy cream

1/2 teaspoon freshly grated nutmeg nocoupons

Relish:

1 crisp apple, such as McIntosh or Granny Smith, finely chopped

1/4 red onion, finely chopped

2 tablespoons lemon juice

1/2 cup dried sweetened cranberries, chopped

1 teaspoon chili powder

2 teaspoons honey

1/2 teaspoon ground cinnamon

Cooking Instructions

Heat a medium soup pot over medium to medium high heat. Add the oil and melt the butter. Add bay, celery, and onion. Season the veggies with salt and pepper. Cook 6 or 7 minutes, until tender. Add flour, poultry seasoning and hot sauce, to taste, then cook flour a minute. Whisk in chicken stock and bring liquid to a bubble. Whisk in pumpkin in large spoonfuls to incorporate it into the broth. Simmer soup 10 minutes to thicken a bit then add in cream and nutmeg. Reduce heat to low and keep warm until ready to serve.

While soup cooks, assemble the relish: combine apple, onion, lemon juice, cranberries, chili powder, honey and cinnamon.

Serving

Adjust seasonings in soup and relish and serve soup in shallow bowls with a few spoonfuls of relish.