The Fall Meal

22 Nov

When it starts getting chilly, I get so excited to make this meal to celebrate. I usually have to wait ’til November down here in the south, and I get psyched. I’m serious.

I first had this soup at some friends’ house, and they did not have a copier, so I hand-copied the recipe from a magazine…maybe Gourmet. What a pain! But that’s how good it was. When I made it at home the next year, I thought it would be nice with pumpkin bread, and I’ve made them together ever since.

Kale, Kielbasa and Tortellini Soup

2 TB olive oil

12 oz kielbasa, thinly sliced

1 onion, chopped

1 c. chopped fennel bulb

4 garlic cloves, minced

1 tsp thyme

1/2 tsp dried crushed red pepper

10 c. chicken broth

4 c. chopped kale

15 oz can cannellini beans, rinsed and drained

9 oz package cheese tortellini

1 c. grated or shaved parmesean

heat oil in a big, heavy pot over medium-high heat

add next 6 ingredients and saute until veggies are soft, about 12 minutes

add broth and bring to a boil

stir in kale and beans

reduce heat to low and simmer until kale is wilted

add tortellini and simmer for about 5 min, or until tortellini is cooked

serve with cheese separate. sprinkle cheese on top to taste.

My pumpkin bread recipe has no added fat (unless you count eggs)…I’d rather make it that way and then put some butter on it. Yum.

Pumpkin Bread

1 c. sugar

1 c. canned pumpkin

1/2 c. applesauce

1/2 c. water

2 eggs

1 2/3 c. flour

1 tsp baking soda

1 tsp cinnamon

3/4 tsp salt

1/2 tsp baking powder

1/2 tsp nutmeg

1/4 tsp cloves

combine first 5 ingredients and beat well

combine the rest of the ingredients in a separate bowl

gradually add the dry mix to the pumpkin mix and beat well

grease a 9×5 loaf pan

bake at 350 for 60-70 min. cool 10 minutes in pan.


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