Garden Vegetable Soup

I have decided that it is FALL! It's official. I'm done waiting... and sweating! I went to Starbucks this morning (as I only do from mid September-November...) and ordered a Pumpkin Spice latte and it set me over the edge! Both into fall and into an over-caffeinated, gourd-based decorating spree (there was some dried corn involved, too. After all, it is FALL!).

 

it's that time of the year!

Now, I may have a friend or two who is less than thrilled about my seasonal enthusiasm, (ahem... Marco....), which Rich calls my "seasonal affective disorder" because he says I try to bring about the changes in season through my decorating. But, here's what I have to say to you (and Marco), "Come over and eat a pumpkin whoopie pie while sitting at my lovely, gourd covered dining room table, and shut your mouth!"

I know that it is going to be in the high 80's this weekend, but I will be holed up in my house with the A.C. blasting, brainstorming for my Thanksgiving day menu. You might think that I am kidding.... I am not. Trust me, the only thing that I'm kidding about is that I haven't already started thinking about what I am going to serve on my perfectly decorated Thanksgiving table. I just really love fall!

I may be getting a little ahead of myself, but this time of year just gets me verrrrry excited! Maybe it's a little too early to talk turkey, but it is not too early to break out the fall decor. It's after Labor Day, so something has to fill the hole in my heart left by my inability to wear white jeans (which isn't a seasonal thing for me, white jeans just never work for me and that hurts my heart!)

Anyway, I made a soup a few weeks ago and, looking back, maybe I was jumping the shark a little bit. I mean, I pretty much had to strip down to my skivvies and surreptitiously sip soup slowly as I sat about 2 inches away from the A.C. (which Rich assures me is the least sexy way to see me unclothed). I did all of that just to avoid spontaneously bursting into flames from severe overheating. But, seeing as it was in the 60's this morning,  I decided to give this whole soup-making thing another try. Here's the thing, it's the end of summer vegetables and there's starting to be a (very) slight chill in the air, so take off your judging pants (or shirt... this could get fun) and give soup a chance.... I promise to hold off on the pumpkin recipes for at least another week!

Ingredients:
2 leeks, white and light green parts only, washed and thinly sliced
1 potato, peeled
1 onion
3 stalks celery
5 carrots, peeled
A few leaves of kale (I used curly)
1 zucchini
15 green beans
2 tbsp olive oil
1/2 gallon (or so) of chicken or veggie stock (you know me, I use no chicken- chicken broth because it is the bomb dot com)
2 28oz cans of diced tomatoes
A few sprigs of fresh parsley
A few fresh basil leaves
Kosher salt and freshly cracked pepper

If you have some extra veggies that you are dying to add... go for it. Get crazy, be creative, the sky is your limit (I am such a motivational blogger! Woo!)

Method:
Chop all of the veggies into bit sized pieces... about 1/4 inch. Then, in a large stock pot, heat 2 tbsp of olive oil and saute all of the vegetables for about 5 minutes until they are translucent, but not browned.

Add the stock of your choice, tomatoes (with their juices) and fresh herbs, and bring to a boil. Turn the heat down to a simmer and cook the soup, uncovered, for at least 30 minutes.

Serve. Hot. Enjoy.

Beer Braised Sausages with Leeks, Peppers, and Brussels Sprout Hash

If I could braise a shoe, I would. No joke.
Gosh, I love braised meats.
Buutttt pork is generally yummier than leather, so last night I decided to go with some sausages instead.

Yes. Delicious pork sausages slowly simmered in ale until they are perfectly tender and smothered in leeks and peppers.... I was quite proud of myself last night. I mean, I pretty much could have had date night with myself and totally sealed the deal, but it was nice having my hubby there, too.

Beer Braised Sausages with Leeks, Peppers, and Brussels Sprout Hash

Ingredients:

4 mild Italian pork sausages

2 large leeks, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 cups ale or lager

1 tablespoon red wine vinegar

Freshly ground pepper

1 bay leaf

Salt

Brussels sprouts, chopped

Olive oil

Method:

In a pan over medium- high heat, brown the sausages until golden on all sides. Remove them from the pan and set aside. Add the chopped leeks, bell peppers, and bay leaf. Sauté until the leeks are beginning to caramelize and the peppers are tender, about 5 minutes. Add the vinegar, beer and salt and pepper and add the sausages back to the pan. Simmer on low heat until the sausages are tender, about 20 minutes. 

In another pan, sauté the chopped Brussels sprouts in olive oil until caramelized and a little crispy, but be careful not to burn. 

Spoon the Brussels sprout hash on to a plate, transfer the sausages to the plate and top with the sautéed leeks, peppers, and braising liquid. 

This is such a quick and easy dinner and if you want to get real crazy you can make some Guinness Ice Cream for dessert. Yeah, I sure did.... recipe coming soon!