Nana's Kale Soup

A lot of people have asked me for this recipe recently so I've decided I might as well post it here. One of the really clear memories I have from when I was a little girl was of the day my Papa taught me to dip my portuguese bread in my kale soup. My advice to you when making this is to go get yourself a good loaf if you have access to one, rip on a giant hunk, butter it, and dip it into this soup. The soup alone is good, but when you dip your bread in it....it's next level.


1 lb Kale washed & Chopped
1 lb Chorizo sliced
4 medium potatoes cubed
3 medium onions chopped
3 cans chicken broth
1/2 cup tomato juice (or V8 I use V8 more frequently)
16 oz water
19 oz can kidney beans
1/4 tsp each of salt, pepper, garlic powder, celery salt & crushed red pepper

In a large pot add oil chorizo & spices. Brown the chorizo and then all everything except for the beans. Bring to a boil & simmer 2 hours. Add beans and simmer another 1/2 an hour

Plum Tart

Tonight I had my Mom and Grammy over for Shepherds pie. I almost made pumpkin pie again and then I remember my Grandmother saying not too long ago how she really wanted to make a Plum Tart. Since we just consumed an entire pumpkin pie in 24 hours I figured a Plum Tart might be a better idea.

I found an easy recipe on allrecipes.com and lessened the amount of sugar used (my plums were quite sweet on their own) and added a few spices to it. Here is the recipe as I made it.


Plum Tart recipe

• 1 cup all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 cup butter flavored shortening
• 2 tablespoons cold water
• FILLING:
• 2 cups sliced plums
• 4 Tablespoons of sugar, divided
• 1/4 tsp ginger
• 1/2 tsp cinnamon
  
• 1 tablespoon all-purpose flour
• 1 egg, lightly beaten

DIRECTIONS

1. In a bowl, combine the flour, sugar and salt; cut in the shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for at least 1-1/2 hours. On a lightly floured surface, roll pastry into a 9-in. circle. Transfer to a foil-lined 15-in. x 10-in. x 1-in. baking pan.
2. In a bowl, combine the plums, 3 tablespoons sugar, ginger, cinnamon and flour. Place on the center of pastry. Bring edges of pastry over filling, leaving 3-1/2 in. of filling uncovered. Brush crust with egg, then sprinkle with remaining sugar. Bake at 375 degrees F for 40-45 minutes or until bubbly and crust is golden brown.

Maple Pumpkin Pie with Cinnamon Whipped Cream

I cannot for the life of me remember what magazine I got this recipe out of. I tore the clipping out and promptly lost it after making it the first time and being blown away. I scoured the internet for the recipe to no avail. My one replacement attempt was an epic fail and ended with me throwing the whole pie in the trash while a stream of obscenities came flying out of my mouth.

Then one glorious day not too long ago as I was cleaning out the junk drawer I found it. Torn, crumpled and with something spilled on it. I quickly copied it down to an index card and put it in my recipe book. Tonight I made it to go along with the leftover corn chowder. Instead of my usual baking soundtrack of "Minor Threat" I went with some "Iron & Wine". It's just that kind of day. Sierra helped make the whipped cream. She's an excellent helper....

For the pie you will need:

15oz pumpkin ( I used canned. If you're feeling feisty go ahead and roast one. See if I care)
1/2 cup sugar
1/4 maple syrup
1 tsp cinnamon
1/2 tsp salt
3 eggs beaten
1 cup milk
Bottom crust

Preheat oven to 375
Line Pie Pan with dough
Combine Pumpkin, sugar, maple syrup, cinnamon & salt
Add eggs and mix all together
Add milk gradually
Pour into pie shell
Cover the crust with foil or a pie shield (I LOVE those things!!) and bake for 30 minutes.
Uncover crust and bake another 30
When you can insert a knife and have it come out clean your glorious pie is done.

Now while your pie is cooling you can make the whipped cream. I kind of just wing it. I use a cup of heavy whipping cream. Probably a little more than 1/8 of a cup of maple syrup and a sprinkle a bunch of cinnamon in. Whip it all up. You want to be able to see the cinnamon in there.

Top the cooled pie with whipped cream and a dash more of cinnamon.

Tara's top secret (well not anymore) Chowder recipe

Corn Chowder is one of my favorite fall/winter time meals. This recipe is one I adapted from my Grammy's recipe and my ex-mother in laws. They both had elements I really liked and then some I didn't so I smooshed them together to make what I consider to be perfect corn chowder. And yes it does contain copious amounts of bacon...duh.




You will need:

2 medium onions chopped
3/4 of a stick of butter
10 strips of bacon
4 medium potatoes
2 Tbl flour
2 cans of creamed corn
24 oz of half and half
1/2 cup of milk
salt and pepper to taste

In a medium pot start the potatoes cubes to boil.
While they are boiling fry the bacon in the pot you will make the chowder in.
When the potatoes are soft but firm take them out and put them aside.
When the bacon is crispy remove it and put it aside.
Dump all but about 3 tablespoons of the bacon fat out and then cook the onions with some salt and pepper in that.
Dice the bacon and add it to the onion.
Add the flour to the onion mixture and blend until smooth
Then add: Potatoes and the stick of butter, corn, 1/2 & 1/2 and milk.
Stir it all together and heat over low/medium heat for 1/2 and hour 45 minutes stirring occasionally. Add salt and pepper to taste. You can set it over night but I find it's plenty thick using just a 1/2 cup of milk.