Tag: dairy free

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A Farm Share Sausage Soup

This summer we decided to get a share from a local farm; Troggs Hollow. It was a way to insure fresh veggies all summer. So far we have only had two weeks worth and being so early in the season it has been almost all greens. 
I have a sausage potato soup that I have been making for quite a few years now and I decided to spruce it up a bit with our veggie share. I use a smoked sausage in it but ham or bacon would be just as good. For this batch I used hakurei turnips, and dinosaur kale. I usually have homemade chicken/turkey stock but I’m out and need to make a fresh batch so I had to use some store bought this time. I also added 5 red potatoes. Onion is also good in this but I didn’t have any this time.
  
Ingredients for Soup Including Fresh Hakurei Turnips and Dinosaur Kale

I start out by browning the sausage. Then, I cubed the turnips and potatoes and ripped the veins out of the kale.
Since all parts of the turnips are edible I also coarsely chopped up the
turnip greens.I add in the stock and make sure to scrape all the yummy bits up from the bottom of the pot. Next, I add in the potatoes and turnips. I add my seasoning at this point as well. I use thyme (fresh is best but I had to use dried this time), parsley, red pepper for a kick, and some black pepper. If salt is needed add it at the end. If you add it at this point it gets absorbed by the potatoes. I bring the pot to a boil then lower the heat to a simmer. Keep the simmer going for about 20 – 25 minutes or until the potatoes and turnips are fork tender. During the last 5 minutes of simmering time I added the kale to a separate skillet with some bacon drippings (you can use butter but Owen has dairy issues so I try to not use it here). I cook it for around 2-3 minutes and then add it to the pot of soup at the end. I pull out a serving for Owen (keeping it dairy free for him) then I add about a 1/4 c. of heavy cream. I bring it back up to a simmer but only for about 5 minutes (don’t let it get back up to a rolling boil or the cream will separate).

  Serve as is and enjoy or top with some shredded cheese to melt in. This soup went over so well in our house that every last drop was
eaten…none for left-overs! That is saying something since Hugh is such
a picky eater.

Farm Share Sausage Soup
1 lb. Smoked Sausage/Ham/Bacon
Turnips (I used 4 Hakurei Turnips)
Turnip Greens
Kale (any kind would be good, I used dinosaur kale)
5 red potatoes
4 cups chicken/turkey stock
1/4 c. heavy cream
1 T. bacon drippings (for dairy free) or 1 T. butter
2 T. parsley
2 t. dried thyme or 4 fresh sprigs
red pepper to taste
black pepper to taste
salt to taste
Cut and brown sausage/ham/bacon in the bottom of a 5 quart or larger pot. Wash and cube the potatoes and turnips. Rip the veins out of the kale and chop kale and turnip greens. Add stock and stir to get all the browned bits off the bottom. Add the potatoes, turnips, parsley, thyme, and peppers. Bring to a boil then lower to a simmer for around 20 – 25 minutes or until the potatoes and turnips are fork tender. In a separate skillet heat up the bacon drippings/butter and add the kale and turnip greens. Turning the greens to coat with the fat and working to wilt the greens; only for around 2 – 3 minutes. Add the greens to the soup. If you are going for dairy free the soup is ready to be served. If you would like a cream based soup, add the 1/4 c. cream at this point. Simmer (but not boil) for a few more minutes. Serve and enjoy.
 
This makes around 10 servings of soup if you are serving it with a meal. If this is “the meal” (as it was for us) then you only get around 5 or 6 servings.
The great thing about this soup is how easy it is to add any type of veggie or bean or change up the meat or leave the meat out all together. Enjoy this as much as we did!
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The Best Venison Chili Ever.

I have a weakness for chili. I think I have always loved it. I will admit that I was really picky when I was little and only ate the meat out of it, but I have grown up and the more chunks the better!

I make chili for our family about once a week so I have gotten pretty good at it. I don’t use the packaged seasoning mixes since they all have gluten and tons of chemicals in them. Plus, it maybe takes about 20 seconds longer to put together your own seasoning. I didn’t take pictures of every step…just the end result.

I used just over a pound of meat…I cubed two venison steaks and a couple of pork chops and tossed them in the pan to brown (I used 1T. of bacon drippings for this as the venison is so lean that it drys out without some nice fat). I then added a can of red beans, two cans of tomato sauce, 1 can of diced tomatoes, 1/4 cup beef stock, and all my seasonings. I let it simmer for a bit and hit the cutting board. I chopped one sweet onion and one bell pepper. In a separate pan I sauteed the peppers and onions until they were soft and the onions were almost translucent. At this point I added them to the meat mix and kept on simmering.

I really want to stop using canned tomato products. We have a veggie share from a local farm for the summer and we have our small garden in the backyard. Between the two, I hope to can enough tomatoes to get us through next winter and spring.

Now that I went off on a tangent, let me get back to my chili.

Here is the picture of The Best Venison Chili Ever

….and for the actual recipe….

1-2 lbs. cubed/ground/shredded meat (pork, beef, venison, turkey, chicken, etc..)
1 bell pepper
1 sweet onion
1-3 jalapeno (however much you want for your preferred amount of kick)
1 can diced tomatoes
2 cans tomato sauce
1 can red beans
2 T chili powder
1 T garlic powder (or 3-4 cloves)
dash of oregano
dash of red pepper
1 t. cumin
salt and pepper to taste
1 – 2 T bacon drippings or butter (we are dairy free so no butter here)
1/4 c. beef stock

Cube venison steaks and a couple of pork chops and tossed them
in the pan to brown (I used 1T. of bacon drippings for this as the
venison is so lean that it drys out without some nice fat). I then added
a can of red beans, two cans of tomato sauce, 1 can of diced tomatoes,
1/4 cup beef stock, and all my seasonings. I let it simmer for a bit and
hit the cutting board. I chopped the sweet onion and the peppers.
In a separate pan I sauteed the peppers and onions until they were soft
and the onions were almost translucent. At this point I added them to
the meat mix and kept on simmering.

You can top the chili with some nice fresh avocado for a yummy creamy texture.

Enjoy, I know we did!