And what better way to spend these frigid nights than gathered around a candlelit table with a steaming bowl of soup and warm biscuits?
Perhaps you'll enjoy these recipes as much as we did.
They made just enough for one meal in our home.
Sausage Kale Tomato Soup
an adaptation of my good friend Lisa's florentine soup and Ina Garten's tomato soup
1lb bulk Italian sausage (hot or sweet, depending on your preference)
8 good-sized cloves of garlic
2 28-oz cans crushed tomatoes (I like Muir Glen)
6 cans chicken stock (or water with 3tsp chicken base)
2 big bags/bunches of kale (or spinach, etc)
Kosher salt and freshly ground black pepper
1c heavy cream
In a large dutch oven, brown sausage over medium-low heat until cooked through. Add 8 cloves of garlic, either left whole or minced, depending on preference. Let them cook for a good few minutes, until garlic is soft and bits of the sausage are crisping.
Add crushed tomatoes, chicken stock, a good tablespoon of kosher salt and at least a teaspoon or so of freshly ground black pepper. Bring to a boil, add kale, and then reduce heat to simmer for 30 minutes or so (about the time you'll need for the biscuits to bake!).
Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
Taste for seasonings and don't be afraid to add more salt and/or pepper!
Cheddar Pan Biscuits
a recipe I found in my early days of marriage that has long remained a favorite in our house-- there's nothing healthy about it, but as far as comfort food goes, these biscuits can't be beat!
1/3c butter
2-1/4c all-purpose flour (or a combination of spelt, coconut, and almond flour)
1c cheddar cheese, shredded
1T baking powder
1T sugar (or evaporated cane juice)
1tsp dried basil leaves
1/2tsp salt
1c milk (preferably whole)
Heat oven to 400 degrees. Melt butter in 8-inch square baking pan in oven (3-5 minutes).
Combine all remaining ingredients except milk in a medium bowl. Stir in milk just until moistened.
Turn dough onto lightly floured surface; knead until smooth. Pat or roll dough into 12 x 6-inch rectangle. Cut into 12 (1-inch) strips.
Dip each strip into melted butter in pan; fold each strip in half. Place folded strips in 2 rows in same pan. Bake for 23 to 28 minutes or until lightly browned. Serve warm.
2 big bags/bunches of kale (or spinach, etc)
Kosher salt and freshly ground black pepper
1c heavy cream
In a large dutch oven, brown sausage over medium-low heat until cooked through. Add 8 cloves of garlic, either left whole or minced, depending on preference. Let them cook for a good few minutes, until garlic is soft and bits of the sausage are crisping.
Add crushed tomatoes, chicken stock, a good tablespoon of kosher salt and at least a teaspoon or so of freshly ground black pepper. Bring to a boil, add kale, and then reduce heat to simmer for 30 minutes or so (about the time you'll need for the biscuits to bake!).
Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
Taste for seasonings and don't be afraid to add more salt and/or pepper!
Cheddar Pan Biscuits
a recipe I found in my early days of marriage that has long remained a favorite in our house-- there's nothing healthy about it, but as far as comfort food goes, these biscuits can't be beat!
1/3c butter
2-1/4c all-purpose flour (or a combination of spelt, coconut, and almond flour)
1c cheddar cheese, shredded
1T baking powder
1T sugar (or evaporated cane juice)
1tsp dried basil leaves
1/2tsp salt
1c milk (preferably whole)
Heat oven to 400 degrees. Melt butter in 8-inch square baking pan in oven (3-5 minutes).
Combine all remaining ingredients except milk in a medium bowl. Stir in milk just until moistened.
Turn dough onto lightly floured surface; knead until smooth. Pat or roll dough into 12 x 6-inch rectangle. Cut into 12 (1-inch) strips.
Dip each strip into melted butter in pan; fold each strip in half. Place folded strips in 2 rows in same pan. Bake for 23 to 28 minutes or until lightly browned. Serve warm.
Thanks! I think I may make it for dinner tomorrow.
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