Frozen Yogurt Dipped Blueberries

Hi All ~

Two recipes in the span of 24 hours? Astonishing! This recipe was just so good, though, that I had to share it.

I've recently decided to go on a greens-and-protein kick in order to get ready for summer. We'll see how long this lasts - the brownies on the counter are tempting me every day. Anyways, because I love snacking, and know that it's not usually healthy, I decided to look up some healthy snacks!

One of the more intriguing recipes I came across was on familyfreshmeals.com - frozen yogurt dipped blueberries. The recipe called for fresh blueberries, but as those are damn expensive at this time of year I decided to college-ify this recipe and use frozen blueberries instead.

Ingredients:

• 1/2 bag of Trader Joe's frozen blueberries, slightly thawed
• 1 small tub of Trader Joe's blueberry greek yogurt

Tools:

• Parchment paper
• 2 Baking sheets
• Toothpicks

Directions:

1. Prep your stations

Put the parchment paper on the baking sheet, cutting it so that it covers the entire sheet. Repeat with the other baking sheet. Pour your blueberries into a bowl (I find it easier to pick them out of a bowl than out of the bag).

2. Coat your blueberries

Open your cup of yogurt, and place it near the baking sheets. Then, using a toothpick, stick one of the blueberries and swirl it around in the yogurt so that it gets a nice, even coating. Carefully slide the blueberry onto the baking sheet, then repeat with the remaining blueberries. Make sure the blueberries are spaced out enough so that they aren't touching each other.

3. Spoon on your extra yogurt

This is an optional step. I noticed that I had some yogurt and blueberries left, but it wasn't as easy to cover the blueberries in yogurt once it got down to the end of the cup. Instead, I decided to pour the rest of the blueberries in the cup, stir it around, then spoon little tablespoon-fulls onto the baking sheet. These turned out great! They were like little frozen yogurt chips with frozen blueberries in them.

4. Freeze!

Once all your blueberries (or blueberry bunches) are on the baking sheets, stick both sheets in the freezer. If you don't have enough room, you may want to freeze them one after the other - they take about an hour to freeze. Once they're frozen, you can chip them off of the parchment paper and into a plastic ziplock bag.

These blueberries make a great snack - or if you made the extra blueberry-yogurt dollops, they can be a great breakfast as well!

As always, if you made this dish, let me know how it turned out! You can comment below, or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com

Happy Eating!

-Tiffany

Apple Chicken Pesto Artisan Pizza

Hi All ~


I know it's been a while - blogging and schooling together isn't always easy! But I've got a great recipe for you guys to try as an apology. :)


My roommate, her friends, and I recently had a pizza night, and I decided to go all out - caramelized onions and everything. The result was a gorgeous, delicious, amazing masterpiece that I'm surprised I pulled off (I know I'm being a little self-admiring here, but when you try this recipe you'll see why I'm raving about it).

I couldn't fit all the toppings into the title without it sounding too wordy, but this pizza basically has everything - pesto, mozzarella, caramelized apple, caramelized onion, garlic chicken, artichoke, and arugula. Trust me, you won't be able to eat just one piece.

Ingredients:

• Trader Joe's Pizza Dough (leave it out for about 25 minutes for best results)

• 3 Tbsp Pesto Sauce (or to taste)

• 1/4 Cup Marinated Artichoke Hearts

• 1/2 Small Apple

• 1/4 Small Yellow Onion

• 1 Chicken Breast

• 1/2 Cup Trader Joe's Garlic Marinating Sauce

• 1/2 Tsp Oregano

• 1/2 Tsp Onion Powder

• 1/2 Tsp Garlic Powder

• 1/2 Cup Arugula

• 2 Tbsp Apple Cider Vinegar

• 2 Tbsp Olive Oil

• 1/2 Tbsp Butter

• 1 Tsp + 1 Tbsp Brown Sugar

• 1/2 Cup Light Shredded Mozzarella (or to taste)

• 2 Cloves Garlic

Tools:

• Rolling Pin

• Cutting Board

• Small Sauce Pan with Lid

• Large Sauce Pan with Lid

• Chopping Knives

Directions:

1. Caramelize your onions

The first step is to caramelize your onions and apples, as this takes the longest. You can actually leave these to cook as you're prepping your other ingredients, as long as you remember to stir them semi-frequently! Slice your onion in half lengthwise, and then cut one half into slim wedges. Throw these into your small saucepan with the 2 garlic cloves, a tablespoon of apple cider vinegar, a teaspoon of brown sugar and a tablespoon of olive oil. Put the pan on medium-high heat, and salt and pepper to taste. Leave them to caramelize in the pan, stirring every so often so they don't burn. This should take about 30-40 minutes. Once they are finished, pour the onions into a bowl, and reserve the pan for the apples.

2. Make your chicken
Mix the onion powder, garlic powder, oregano, and a little salt and pepper into a bowl, then rub down your chicken with it. Pan sear the chicken in your large sauce pan with a tablespoon of olive oil on medium-high heat; once it is mostly cooked (there should be very little pink left), pour in the 1/2 cup of Trader Joe's Garlic Marinating Sauce (this can be found in the pasta sauce aisle of TJ's). Turn the heat down to medium-low and cover the pan to let it simmer for about 5-10 minutes, or until the chicken is cooked through. Once the chicken is cooked, take it out of the pan and shred it with two forks, then pour the garlic sauce from the pan over the chicken and toss to make sure it's thoroughly coated.

3. Caramelize your apples
Caramelizing the apples is essentially the same as caramelizing the onions. Core the apple, and then cut it into thin slices. Heat your small saucepan to medium-high heat again, then melt your 1/2 tablespoon butter in the pan. Add in the apples, a tablespoon of apple cider vinegar, and a tablespoon of brown sugar. Cover, and leave to caramelize, lifting the lid and stirring every so often. Once the apples are soft and slightly translucent, take them off of the heat.

4. Roll out your dough and sauce it
There isn't really a right way to roll out pizza dough. I made mine into an oval; you can make yours into a circle, or whatever other geometric shape suits your fancy. What's important is to either flour or breadcrumb your surface so that the pizza dough doesn't stick to it. You can also roll the edges under to create a crust. Once your pizza is your desired shape, transfer it carefully to a baking sheet or pizza stone, then spoon on the pesto sauce to taste; you can spread it around with the back of the spoon. I like less sauce on my pizzas, so I only used about 3 tablespoons of pesto sauce, but you can use more.

5. Pile on the toppings!
The order that I put my toppings was mozzarella first (I put a thin layer, you can put a thicker layer if you like a cheesier pizza), then onions, then apples, then chicken, then artichoke hearts, then arugula. Make sure the toppings are evenly spread out so you get deliciousness in every bite!

6. Broil your pizza
Turn your oven to broil on high; once the oven is heated, put your pizza in. Check to see if it is cooked in about five minutes; if it's not, check again every 2 minutes after that. The crust should be a nice golden-brown, and it shouldn't be soggy or undercooked in the middle.

7. Serve!
Slice your pizza in whatever way you'd like (I ended up slicing it into squares), and enjoy!

 As always, if you made this dish, let me know how it turned out. You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

- Tiffany

Chocolate Covered Strawberries

Hi All ~

Sometimes you just need a little pick-me-up. Like stuffing your face full of chocolate covered strawberries while crying during finals week.

I'll come clean, and say that I didn't actually make these during finals week - I made them during Valentine's Day, but as my blog was on temporary hiatus due to the craziness that is college (I'm back now!), I hadn't posted them. This recipe is actually even better after valentines day, because chocolate is usually on sale! And who can resist a chocolate sale?

Anyways, these chocolate covered strawberries are delicious and refreshing, and almost guilt free! Sort of. I just keep telling myself that anyways. The chocolate has antioxidants, I swear! And strawberries are healthy, right?

Ingredients:

• 4 oz dark chocolate
• Coconut flakes (optional)
• 1 lb strawberries

Tools:

• Double Boiler OR
• Microwavable Bowl
• Cutting Board
• Sharp Knife
• Parchment Paper
• Large Plate or Platter

Directions:

1. Wash your strawberries + prep your surface

Wash your strawberries well, and pat them dry fully with a paper towel. Make sure to get off any excess moisture, as this will ensure that the chocolate will stick instead of sliding off. Lay out a piece of parchment paper on the plate or platter (this will be used later).

2. Chop your chocolate

Chop up your chocolate on the chopping board; make sure the pieces aren't too big or too small, as this may cause inconsistencies while melting your chocolate. Once you've finished chopping, place the chocolate in the double boiler or the microwave bowl.

3. Melt your chocolate

I used a the microwavable option, as it's much faster and easier, but if you have a double boiler or a bowl that can rest on top of a small pot, that would be the best method. Microwaving chocolate is difficult, as it is easy to overheat the chocolate, which causes gritty, hard chunks to form. If you are microwaving the chocolate, microwave it at 30 second intervals or less until it melts, stirring between intervals. If you are using a double boiler, boil the water, then set the bowl or boiler on top and stir while melting.

4. Coat your strawberries

Once your chocolate is melted, coat your strawberries in it by holding the strawberry by the stem, and rolling it around in the chocolate. You want to get as much of the strawberry covered as possible. Then, once the strawberry is sufficiently covered, you can place it on the parchment paper covered plate or platter. Repeat this with the other strawberries.

5. Add toppings and refrigerate

If you would like, you can sprinkle coconut flakes, peanuts, white chocolate shavings, or any other topping you would like on the strawberries before the chocolate cools; once they are ready, put the plate or platter in the refrigerator to cool for at least 1 hour, or until the chocolate becomes a crunchy shell.

These strawberries make great little unexpected gifts; I took a tupperware full of them to work, and gave one each to my coworkers, and my boss. They loved it! As always, if you made this dish, let me know how it turned out. You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

- Tiffany

Garlic Sesame Roasted Green Bean

Hi All ~

I've been feeling in a snacky mood lately. Unfortunately, this usually means that I would grab a bag of chips and go to town - however, I've been trying to keep to my new health kick, and that means healthy snacks as well!

So, I decided to make these delicious garlic sesame roasted green beans from the Skinnytaste cookbook. I added a few modifications, and they turned into a delicious, healthy snack! You could use them as a side to an asian-inspired dish, as well.

Ingredients:

• 1/2 lb of thin green beans (I use the french beans from Costco)
• 1/4 teaspoon garlic powder
• 1 Tablespoon furikake
• 1/2 teaspoon nanami togarashi, more to taste (Japanese chili powder)
• sesame seeds
• sea salt
• 2 teaspoons sesame oil

Tools:

• cutting board
• knife
• foil
• baking sheet

Directions:

1. Wash and cut your green beans, and preheat oven

Preheat the oven to 425 degrees Fahrenheit. Wash the green beans well, then put them on the cutting board. Cut off the tough ends of each bean.

 2. Arrange beans on foil-wrapped baking sheet

Wrap the baking sheet in foil. Arrange the beans in one layer on the baking sheet.

3. Toss with other ingredients

Drizzle the 2 teaspoons of sesame oil over the green beans, then sprinkle them with the furikake, nanami togarashi, a pinch of sea salt, and sesame seeds to taste. Shake the pan around to toss the green beans and cover them with the sesame oil and other ingredients.

4. Roast and serve!

Put the green beans in the oven for about 8-9 minutes, or until slightly golden brown. Take them out, and shake the pan a little, then put them in for another 4-5 minutes. Serve as a snack, or a side.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!
-Tiffany

Kimchi and Tofu Stew

Hi All ~

I may have said this before, but winter makes me crave soup. Winter also tends to make me fat and lazy, because I don't want to workout (though, when do I ever), and I don't want to eat cold vegetables. So, I decided to make this delicious, spicy kimchi tofu stew! I derived this recipe from the one on chow.com.

I call it a stew, but it's really more of a soup - it's kind of a twist on the Korean Soondubu Jjigae. Don't ask me what that means. All I know is that it tastes delicious. And it's good for you too! The gochujang and kimchi are both spicy, which promotes a faster metabolism and good digestion.

Ingredients:

• 1 Tablespoon vegetable oil
• 1/2 medium yellow onion
• 1 medium zucchini
• salt
• 1 cup kimchi (I used Napa cabbage)
• 2 cups low sodium chicken broth
• 2 teaspoons gochujang
• 1 teaspoon soy sauce
• 1 14 oz package tofu
• 1-2 large eggs
• 1 cup white rice
• green onions for serving

Tools:

• Large stock pot or large saucepan with lid
• Large serving spoon
• Cutting Board
• Medium Knife
• Measuring Spoons/ Cups

Directions:

1. Prep your veggies and make rice

Dice your onion and your zucchini; I cut my zucchini in rounds, then quartered the rounds. You want the pieces to be slightly smaller than bite sized. Roughly chop the kimchi into long strips, and drain the water from the tofu package. Start making the rice now.

2. Sauté the onions

Heat your pot or saucepan to medium heat. Pour the 1 tablespoon of vegetable oil into the pot, and heat until shimmering; add your diced onions, and season with salt. Stir until soft, about 5 minutes.

3. Add the other vegetables

Add the gochujang, and stir to combine - cook for about 1 minute. Add the zucchini, and stir to combine. Then, add the kimchi and cook, stirring occasionally, until simmering, about 2 minutes. Add the chicken broth and soy sauce, and bring to a boil.

4.Add tofu

Using the large serving spoon, add the tofu to the soup by large spoonfuls, and press down to cover with broth; be careful not to break the tofu up into tiny pieces. Simmer until the tofu is heated, about 3 minutes.

5. Add eggs, if using

If you are adding eggs, crack them into the pot now. If you are the only one eating this, I would recommend only cracking one in now; when you reheat the soup, heat it in a saucepan over medium-high heat, and crack another egg then. If you crack all the eggs into the soup now, it will taste gross when you reheat them. After adding the eggs, cover and let simmer for about 2 minutes. During this time, you can slice your green onions in long strips to use as garnish.

6. Serve!

Serve the soup hot, and garnish with the green onions; be careful not to break up the eggs or tofu when serving. Serve with a side of rice.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen 512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Chicken Penne Caprese

Hi All ~

It's been a while since I've posted! School is picking up a bit, so it's harder to find time to cook. Luckily, I've got some great, quick recipes on hand - like this one! I derived this recipe and made a few slight changes from the chicken pasta caprese from the Skinnytaste Cookbook.

This is a great, easy, light dish if you're in a hurry, or don't have much time to cook.

Ingredients:

• 1 lb skinless, boneless chicken breast
• salt
• ground black pepper
• 4 tsp olive oil
• cooking spray
• onion powder
• garlic powder
• 3/4 of a 16 oz box of penne
• 6 garlic cloves
• 2.5 cups grape tomatoes
• 1/4 cup fresh basil
• 4 oz fresh mozzarella cheese

Tools:

• Cutting Board
• Large Knife
• Large Pot
• Large Skillet
• Large Bowl
• Cooking Spoon

Directions:

1. Prep your chicken

To prep your chicken, place the chicken cutlets onto the cutting board. Usually, a pound of chicken breast is two breasts. Season the chicken breast on both sides with pepper, salt, onion powder, and garlic powder to taste (don't over season the meat; about a tablespoon of each should suffice). Once your chicken breast is seasoned - you can rub the seasoning in if you'd like - cut the chicken into 1/2 inch cubes. Put the seasoned chicken into a large bowl, and thoroughly wash the cutting board.

2. Prep your vegetables

Wash the grape tomatoes and basil, then slice the grape tomatoes in half. Thinly slice the fresh basil. Cut the mozzarella into small, bite-sized cubes; the shape won't matter, as it will melt into the pasta anyways.

3. Boil water for pasta

Take the large pot, and start to boil a pot of salted water.

 4. Cook your chicken

Heat the skillet over high heat, and spray it with oil. Add your chicken, and cook until it's cooked through; this should be about 3 minutes on each side. Once the chicken is done cooking, turn off the burner and transfer the chicken to a plate.

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5. Cook your pasta

By now, your pasta water should be boiling. Cook the pasta al dente according to the directions on the package. Once the pasta is done cooking, reserve 1 cup of the pasta water, and drain the rest.

6. Cook everything together

Heat the skillet again to medium heat. Add the olive oil and garlic, and stir until the garlic turns golden brown; be careful not to burn the garlic. Add the tomatoes, 1/8 tsp of salt, and ground black pepper to taste, and reduce the heat to medium low. Keep stirring the tomatoes until they're tender (about 4 minutes). Add the pasta to the tomatoes, and add some pasta water if it seems dry. Add your chicken, basil, and mozzarella, and stir to melt the mozzarella into the pasta.

7. Serve!

Serve the pasta hot immediately after the mozzarella has melted. I put a little sprinkle of crushed dry red pepper on mine, and it was delicious.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!
-Tiffany

Crispy Pesto Gnocchi And Chicken Sausage With Caramalized Onions, Apple, and Kale

Hi All ~

I decided to try something new this time! This is actually an original recipe of my own making - and I think that it turned out pretty well. If you want to make this dish healthier, substitute the gnocchi with a whole wheat pasta such as farfalle or orecchiette.

Ingredients:
Topping:

• 2 - 3 cups baby kale
• 1/2 onion
• 1 medium fuji or honey crisp apple
• 7 oz chicken sausage, casings removed
• 1/2 Tablespoon butter
• 1 Teaspoon brown sugar
• 3 Tablespoons olive oil

Gnocchi:

• 8 oz packaged or fresh gnocchi
• 2 Tablespoons olive oil or butter
• basil pesto

Tools:

• Small saucepan
• large skillet with cover
• small frying pan
• spatula
• slotted wooden spoon
• cutting board
• large knife
• strainer

Directions:

1. Prep your vegetables and fruit, remove sausage casings

If your sausage came in a casing, don't worry; you can simply slide the tip of a sharp knife into the casing, and pull the rest off with your hands. Discard the casing, and put the sausage on a plate. Prep your veggies by peeling your onion, then cutting it in slices lengthwise. Dice your apple into bite-size pieces.

2. Caramelize your onions

Caramelizing onions sounds hard, but it really isn't. First, heat your pan to medium-high heat, and put one tablespoon of olive oil into your small frying pan. Then, put in your onions, and stir them until they look soft and slightly brown. After about 5 minutes, add your 1 teaspoon of brown sugar to help with the caramelization, and 2 teaspoons of water to keep the onions from sticking to the pan. You may also add more olive oil if your onions are sticking. You may need to turn your burner down to medium heat. Stir some more, until the onions look slightly limp and brown. Then, stir occasionally for about 15 more minutes. Some say to wait for at least 30 minutes for your onions to caramelize, but I only cooked mine for about 20 and they were fine.

3. Cook your sausage

While your onions are caramelizing, you can cook your sausage. Heat the large skillet to medium-high heat, and pour 1 tablespoon of olive oil into your pan, then add your sausage. Chop your sausage into smaller pieces while it's cooking using the edge of the wooden spoon. Remember to stir your onions. Once the sausage is cooked through, and slightly brown and crispy transfer it to a large bowl. If your onions are done, you can transfer those to the bowl as well; cover it with a paper towel to keep it warm.

4. Boil water for gnocchi

At this point, you may want to start boiling the water for your gnocchi. Add about 3 cups of water to your small saucepan, and boil over high heat.

5. Cook the kale and apples

While your water is boiling, heat the skillet to medium heat, and pour in 1 tablespoon of olive oil. Heat the oil until it's shimmering, then add your kale and apples. Stir for 1 minute, then cover for 5 minutes or until the apple are soft and the kale is wilted. Add the mixture to the bowl with the sausage and onions.

6. Fry your Gnocchi

At this point, your water should be boiling. Cook the gnocchi according to the directions on the package. Once it's cooked, strain the water out. Heat the skillet back up to medium heat, and pour in the two tablespoons of olive oil or butter (butter gives a better flavor, but olive oil is healthier). Once the oil is shimmering or the butter is melted, pour the gnocchi into the skillet. Fry undisturbed for 3 minutes, or until the gnocchi is crisp and golden brown on one side. Flip the gnocchi and cook on the other side. Once done, pour it into a bowl.

7. Toss your gnocchi with pesto toss the toppings

Spoon about 3 tablespoons of the basil pesto into the bowl with the gnocchi, then mix well. Uncover the sausage, onion, kale, and apple, and mix well.

8. Serve!

Spoon your toppings over your gnocchi, and serve!

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Orecchiette With Sausage, Kale, and Bell Pepper

Hi All ~

I have to tell you, I think I've found a new favorite pasta recipe. This pasta is addictive - I couldn't get enough of it! Again, this recipe is from the amazing Skinnytaste Cookbook, which you can find here; it's definitely a book that I'd recommend investing in. It has great nutrition facts for each recipe, as well as little anecdotes about cooking that have taught me a lot. This recipe is only one of over 200 great, good-for-you recipes in that cookbook, so buy away. I sort of halved this recipe, because it was originally for 5, but now I'm almost wishing I made more!

I substituted a few of the ingredients, which probably made it less healthy - but it made it cheaper on my end, so as a college student I'm not complaining. Guess I'll just have to hit the gym more!

Ingredients:

• 1.25 teaspoons salt
• 1 teaspoon olive oil
• 1 small onion
• 1 small red bell pepper
• 4 garlic cloves
• Freshly ground black pepper
• 8 oz mild italian sausage
• 4.5 cups baby kale
• 7 oz orecchiette
• 1/8 cup grated pecorino romano or parmesan cheese
• 1/4 teaspoon red crushed pepper - optional

Tools:

• Large chopping board
• Large, sharp knife
• Measuring cups and spoons
• Wooden spoon
• Large, deep skillet
• Pasta strainer
• medium saucepan for pasta

Directions:

1. Prep your veggies

Dice the onion and red bell pepper, and mince the garlic cloves by hand or in a food processor

2. Boil water for pasta

Boil about 4 cups of water in the saucepan; add the 1.25 teaspoons salt for flavor.

3. Cook your veggies and pasta.

While your water is boiling, heat the skillet over medium heat, and add the olive oil, onion, bell pepper, garlic, and salt and pepper to taste. Cook, stirring, until the vegetables are soft. By this time, your pasta water should be about ready to boil; add your pasta to the boiling water, then cook according to directions.

4. Add sausage and strain pasta

Add your sausage and cook, breaking it up into small pieces with a wooden spoon. Cook until browned (6 to 8 mins). Your pasta should now be done cooking - pour it into a strainer, but save a cup of the pasta water.

5. Add kale

Add in the kale and cover for about 3 minutes. Uncover, then cook for another 3 minutes. 

6. Add the pasta in

Pour the pasta into the skillet with the sausage and vegetables. Add 1/3 of a cup of the reserved pasta water, and increase the heat to medium-high. Add the 1/8 cup of cheese and the red pepper flakes if using. Cook for another 2-3 minutes, and add in more pasta water if needed. Serve immediately.

There you go! A fast, easy pasta dish that's both delicious and healthy! 

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany

Rustic Italian Gnocchi Soup from the Skinnytaste Cookbook

Hi All ~

It feels like soup weather to me! It was quite rainy a few days ago, and it definitely made me want to stay in with a big bowl of soup to keep me warm. So that's what I did!

Skinnytaste's Rustic Italian Gnocchi soup is easy, and delicious. It's also quite filling because of the sausage and gnocchi, and it can definitely last for a few meals! I cut the recipe in half, because I'm the only one eating it, and it still made about 4 big bowls of soup. But that's okay, my roommate Kylie loved it so much she helped me eat some before it went bad. :)

Ingredients:

• 1.5 tablespoons all-purpose flour
• 7 oz sweet italian chicken sausage, no casing
• 2.25 cup low sodium chicken broth
• 1 cup soy milk
• 1 small onion
• 1 celery stalk
• 1 carrot
• 4 garlic cloves
• Fresh parmesan rind - optional
• 1 large roasted red bell pepper
• 1/2 teaspoon fresh ground black pepper
• 8 oz package gnocchi
• 3 cups baby spinach
• 2 Tablespoons chopped fresh basil

Tools:

• Large cutting board
• Large, sharp knife
• Knife to remove sausage casing
• Large soup pot with lid
• Ladle
• Wooden spoon
• Small bowl
• Fork or whisk

Directions:

1. Prep your sausage
If your sausage came in a casing, like mine did, simply puncture it with a sharp knife, and slide the knife up through the casing - you can then wiggle the casing off, leaving just the sausage behind. Put the sausage on a plate, and discard the knife you used to puncture the casing.

2. Prep your veggies
You can use one large cutting board for this if you can fit it all. The recipe calls for a small onion, but mine was gigantic - so I cut it in half before dicing it. I saved the other half for another recipe. The carrots can be cut into small rounds, then cut in half, but if it's a bigger carrot you can quarter the rounds. Chop the celery, and mince the garlic by hand or in a food processor.

3. Make a slurry
To make a slurry, whisk 1/2 cup of cold water, and the 1.5 Tablespoon of flour in a small bowl.

4. Cook your sausage
Heat the large pot over medium heat. If your pot is not nonstick, add a tablespoon of olive oil or vegetable oil to make sure your sausage doesn't burn on the bottom. Add your sausage to the pot, and break it up into chunks with the wooden spoon. Cook until lightly browned, about 4 minutes.

5. Add liquids and veggies and boil
Add 1/2 cup of water, the broth, and the soy milk and bring it to a boil. Then, add the onion, celery, garlic, carrot, roasted peppers, Parmesan rind, and black pepper and return to a boil. Partially cover the pot with the lid, and turn the heat to low so that the soup simmers until the vegetables are soft, about 16 minutes. Uncover the pot, then slowly stir in the slurry and continue stirring while it comes back to a boil.

6. Add the other ingredients

Add the gnocchi, spinach, and basil. Cook the gnocchi according to the package, or until the gnocchi float to the top and the soup thickens. Discard the parmesan rind, and serve!

I served my soup with garlic roasted broccoli, the recipe for which can be found here. This makes for a great dinner when it's cold out, or when you're just in need of a little comfort food.

As always, if you made this dish, let me know how it turned out! You can comment below or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com.

Happy Eating!

-Tiffany