Cooking

Sorta zuppa Toscana

Filed Under: Cooking

Sorta zuppa Toscana

  • 1 Tbs olive oil
  • 1 lb turkey breakfast sausages
  • 1 whole onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 tsp crushed red pepper
  • 2 1/2 cups water
  • 2 cans chicken broth
  • 3 large russet potato (peeled and halved lengthwise , sliced into 1/4 inch thick slices)
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 bunch Kale (stems removed, chopped)
  • 1 cup whipping cream
  1. Place oil ans sausage in large saucepan or Dutch over over medium high heat. Cook until sausage renders fat and begins to shrink, about 5 minutes. Remove sausage with slotted spoon to plate; set aside. Add onion; cook stirring occasionally, until tran
  2. Add water and broth, stirring to dissolve any bits on bottom of pan. Add potatoes, salt and pepper. Heat to boiling. Reduce heat; simmer 10 minutes. Add kale and sausage, simmer until potatoes are tender, about 15 minutes. Return sausage to pan. Stir in Cream. Heat to simmer over medium heat; cook 2 minutes.

Sky-High Chocolate Pie

Filed Under: Cooking

Sky-High Chocolate Pie

  • 2 cups fat-free milk — divided
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 3 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 large egg
  • 2 ounces semisweet chocolate — chopped
  • 1 teaspoon vanilla extract
  • 6 ounces reduced-fat graham cracker crust
  • 1 cup sugar
  • 1/2 cup water
  • 8 large egg whites
  • 1 teaspoon cream of tartar
  1. To prepare filling, combine 1/2 cup milk, 2/3 cup sugar, and next 4 ingredients (2/3 cup sugar through egg) in a large bowl, stirring with a whisk.
  2. Heat 1 1/2 cups milk in a heavy saucepan over medium-high heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Gradually add hot milk to sugar mixture; stir constantly with a whisk. Return milk mixture to pan. Add chopped chocolate; cook over medium heat until thick and bubbly (about 5 minutes); stir constantly. Reduce heat to low; cook 2 minutes, stirring constantly. Remove from heat; stir in vanilla. Pour into crust; cover surface of filling with plastic wrap. Chill 3 hours or until cold.
  3. Preheat oven to 350°.
  4. To prepare meringue, combine 1 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 240°. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Pour hot sugar syrup in a thin stream over egg white mixture; beat at high speed until stiff peaks form. Remove wrap from filling. Spread meringue evenly over filling; seal to edge of crust.
  5. Bake at 350° for 15 minutes or until lightly browned; cool on a wire rack. Chill until set.

Simply Roasted Pork

Filed Under: Cooking

Simply Roasted Pork

  • 1/2 cup apricot preserves
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds boneless pork loin — trimmed
  • Cooking spray
  1. Preheat oven to 425°.
  2. Place the preserves in a small saucepan over medium-low heat, and cook 10 minutes or until melted. Keep warm over low heat.
  3. Combine salt, oregano, garlic powder, and pepper; rub evenly over pork. Place pork on a rack coated with cooking spray; place rack in a shallow roasting pan. Bake at 425° for 30 minutes. Brush 1/4 cup preserves evenly over pork. Bake an additional 10 minutes. Brush remaining preserves evenly over pork. Bake an additional 10 minutes or until thermometer registers 155° (slightly pink). Let stand 10 minutes before slicing.