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Showing posts from 2015

Cheesy Pancetta Croissant Breakfast Casserole

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Christmas morning is a time to spend with family not cooking in the kitchen which is why I love make ahead breakfast casseroles that you can just pop in the oven. My Pancetta casserole is a spicy addition to the breakfast table. If you prefer a more traditional casserole substitute ground pork sausage or bacon for the pancetta. Either way is delicious!









    8 oz. Pancetta
   1 1/4 cups (5 oz.) shredded Parmesan cheese
    1 teaspoon table salt
    6 green onions, sliced
    1 (13.22-oz.) package mini croissants (about 24), torn

    Vegetable cooking spray
    3 cups milk
    1 cup heavy cream
    5 large eggs, lightly beaten
    2 cups (8 oz.) shredded Mozzarella cheese

Preparation

1. Cook Pancetta 4 minutes in a skillet over medium-high heat, drain on paper towels. Cut into bit size pieces. Toss together Pancetta, Parmesan, and next 3 ingredients; arrange in a 13- x 9-inch baking dish coated with cooking spray.

2. Whisk together milk and next 2 ingredients; pour over sausage mixtu…

Olive Tapenade Brie in Puff Pastry

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The holiday season is here with all the wonderful family dinners and entertaining. I love to make brie a little more fancy by baking in puff pastry. Purchased puff pastry is so easy to use with wonderful professional result that anyone even a beginning cook can wow their guests. I like to make different spreads for my baked brie, sometimes sweet and sometimes savory. If you love olives this is your baked brie. You can either make your own olive tapenade, you can find the recipe below or save time by purchasing store made tapenade. Decorate with slice olives creating a delicious tasting, easy, appetizer.  

1/2 package of frozen puff pastry (one sheet)
1  egg
1 teaspoon water
1/2 cup fig spread
1/4 cup homemade tapenade or purchased
1 (8 ounce) Brie Round
sliced olives

Thaw the pastry sheet at room temperature for 20 minutes.  Preheat oven to 400 F. Mix egg and water. Unfold pastry sheet on lightly floured surface.  Roll into 12" square. Cut pastry to make a 10 inch circle. …

Chipotle Turkey Chili

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After Thanksgiving I use the leftover turkey to make a big batch of this hot Chili freezing in individual containers to enjoy during the busy holiday season. After a long day of baking and preparing for Christmas I can sit back, relax, serving this delicious Chili for dinner. If you don't want it really hot substitute 1 chopped jalapeno pepper for the chipotle pepper in adobo sauce, just as good but with out the kick!

Chipotle Turkey Chili
    2 tablespoons olive oil
    4 cloves garlic, minced
    1 onion, diced
    1/4 cup whiskey
    One 14-ounce can black beans, drained and rinsed
    One 14-ounce can kidney beans, drained and rinsed
    Two 14-ounce can diced tomatoes
    Two cups chicken broth
    1 red pepper, diced
    1 tablespoon chili powder
    1 tablespoon ground cumin
    1 teaspoon salt
    1 canned chipotle pepper in adobo sauce, minced (use less if desired)
    3 cups cut up cooked turkey
    1/4 cup masa harina
    5 limes, 1 juiced, 4 cut into wedges
    sharp …

Shrimp with Feta

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Quick and easy tasting delicious recipes are always welcome during this busy holiday season. I serve this shrimp dish over Arborio rice or orzo which is a rice shaped pasta. The choice is yours. Either way the dish is so good and so easy, a quick easy homemade meal.

Shrimp with Feta Cheese 2 tablespoon olive oil
4 cloves garlic
1 shallot
pinch of crushed red peppers
1 teaspoon mint
1 teaspoon oregano
1 teaspoon salt
1 can(14.5 oz) Hunt's Petite diced tomatoes
1/2 lb. uncooked shrimp cleaned and deveined
2 tablespoons fresh lemon juice
2 tablespoons chopped calamata olives
1/4 cup feta cheese
Heat olive oil in large skillet. Add garlic and shallot cooking on low for 10 minutes until onions are translucent, do not brown. Add red pepper, mint, oregano, salt and diced tomatoes simmering for 20 minute. Add shrimp, cooking for five minutes or until the shrimp is no longer pink. Stir in lemon juice and olives. Top with feta cheese. Serve over rice or orzo. Makes 4 servings.
Jus…

Pumpkin Cranberry Tea Bread with White Chocolate

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Loaf breads or Tea bread whatever you call these delectable sweet breads are simply delicious and easy to make. Prefect for a beginning baker or to make when you are short of time. You can also make and freeze to eat later. Smaller loafs are perfect little treats to give as gift during the holidays wrapped up in cellophane tied with a festive ribbon. I love pumpkin bread anytime of the year but especially around Thanksgiving. For me baking isn't only about the taste but about the heavenly cooking aromas filling my home with sweet scents.

Ingredients

    3 cups all-purpose flour
    1 tablespoon plus 2 teaspoons pumpkin pie spice
    2 teaspoons baking soda
    1 1/2 teaspoons salt
    3 cups granulated sugar
    1 can (15 ounces) LIBBY'S 100% Pure Pumpkin
    4 large eggs
    1 cup vegetable oil
    1/2 cup orange juice
    1 cup sweetened dried, fresh or frozen cranberries
    1 cup GHIRARDELLI white chocolate chips

PREHEAT oven to 350° F. Grease and flour two 9 x 5-inch lo…

Candied Apple Fudge Bundt Cake

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Bundt cakes have gotten a bad name over the years, remember ‘My Big Fat Greek Wedding’, where the wishy-washy mother-in-law brings a bundt cake to the over the top engagement party and the bride’s Greek families reaction. Bundt cakes can be elevated to a show stopping dessert so easily. I have a repertoire of deliciously eye popping bundt cakes that are a great addition to any dinner or party. 

                             Candied Apple Fudge Bundt Cake


CREAM CHEESE FILLING:
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/2 cup granulated sugar
1 large egg
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

APPLE CAKE BATTER:
1 cup finely chopped pecans
3 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
3 large eggs, lightly beaten
3/4 cup canola oil
3/4 cup applesauce
1 teaspoon vanilla extract
3 cups peeled and fi…

Winter is Coming Vegetable Stew

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Winter is Coming Vegetable Stew






Like The Seven Kingdoms of Westerly, winter is coming to New England. To ward off the frigid snowy weather I love to create tasty, healthy, soups and stews that are filling but low in fat, salt and calories but not short on flavor.  My vegetable stew fits that description perfectly. Totally healthy, vegan, flavorful with just the right kick from hot sauce.  I make a big batch and free for future dinners when snow drifts are blanketing our homes.


2 tablespoon olive oil
4 cloves garlic crushed
1 large shallot chopped
8 oz baby portabella mushrooms, sliced
1 can(14.5 oz) petite diced tomatoes, Hunt’s no salt added
2 cups vegetable broth
1 tablespoon chili powder
1 cup chopped baby carrots
1 cup farro, rinsed
1 can (15 oz) Cannellini Beans, rinsed
Griller Crumbles, Morning Star
2 tablespoon Franks Hot sauce

In large stock pot heat olive, add garlic and shallot cooking for 5 minutes until translucent. Don’t brown.  Add mushrooms cooking another 5 minutes.  Combine tomato…

Three Cheese Baked Mac and Cheese

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Who doesn't love a good Macaroni and Cheese? I love all the different twists on the classic baked Mac and Cheese, with this three cheese recipe as my favorite!
Since cheese is one of my favorite foods, I've made this baked Mac and Cheese with three different types of cheese, as well as milk and cream to make it so, so good!  You can even make it ahead of time and freeze for future use. Sometimes you just need comfort food!

Baked Mac and Cheese
Ingredients:
1 package macaroni (8 ounces)4 tablespoons butter4 tablespoons flour1 cup milk1 cup cream1/2 teaspoon salt1/4 teaspoon pepper2 cups cheddar cheese, shredded4 oz goat cheese, crumbled1/4 cup Parmesan cheese1 cup Italian Panko bread crumbs4 tablespoons butter, cut into small pieces
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Sole Meuniere

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The sole taste amazing with the combination of lemon, butter and capers. Sole is a mild tasting fish that absorbs the flavors in this dish staying firm. I add capers for extra flavor. Quick and easy especially for cooks that have shied away from making fish. And for non fish eaters, sole is not fishy, even they will enjoy eating Sole Meuniere!
                                                  Sole Meuniere

Ingredients:

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
8 fresh sole fillets, 3 to 4 ounces each
8 tablespoons unsalted butter
2 teaspoon grated lemon zest
1 tablespoon capers
1/2 cup freshly squeezed lemon juice
1 tablespoon minced fresh parsley

Directions

Preheat the oven to 200 degrees F. Have a baking dish ready

Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a large shallow plate or use a plastic bag. Pat the sole fillets dry with paper towels and sprinkle one side with salt.

Heat 4 tablespoons of butter in a large (12-inch) saute pan over medium hea…

Farro Stuffed Eggplant

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I just love the end of the summer produce with all the unbelievable varieties. Eggplant is one of my favorite veggie with all the wonderfully different types in not only farmer's markets but at local grocery stores. I found these great round eggplants that just shouted stuff me. You can stuff eggplant so many different ways. With these round beauties I went for a simple stuffing using eggplant, scallions, garlic, basil, red pepper, cherry tomatoes and farro. Farro, an Italian grain gives a nutty like favor to the stuffing. I serve these eggplants as an main dish with salad and fresh baked bread.


Farro Stuffed Eggplant
2 round eggplants 1/4 cup olive oil 1 bunch scallions, sliced, white part only 2 cloves garlic, chopped red pepper flakes 2 tablespoons fresh basil, chopped 1 large red pepper, shopped in to small pieces 1 cup chopped cherry tomatoes 1/2 cup farro, cooked according to directions
Pre-heat oven to 350 F. Spray a baking pan with cooking spray. Set aside. Slice tops of…

Garlicky White Bean Dip with Pita Chips

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Calling all garlic lovers this is the bean dip for you! I love this easy dip with it's zesty garlic taste. Add capers and basil what could be more delicious. You can serve with homemade pita chips or fresh veggies. Keep the ingredients on hand for a fresh dip for an evening with friends.

                                             Garlicky White Bean Dip with Pita Chips







1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 teaspoon capers
2 tablespoons fresh lemon juice
1/2 cup olive oil, plus 4 tablespoons
2 Tablespoons fresh basil leaves, chopped
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano
1 tablespoon olive oil

Preheat the oven to 400 degrees F.

Place the beans, garlic, capers, lemon juice, 1/3 cup olive oil, and basil in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl. Chill until serving then right before serving drizzle 1 tablespoon oli…

Peach Schnapps Pie with Streusel Topping

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August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That's what I did with this Peach Pie, I added Peach Schnapps to the filling, added a struesel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie!

Streusel topping:
1/2 cup plus 2 tablespoons unbleached all purpose flour
1/2 cup old-fashioned oats
1/3 cup cup (packed) golden brown sugar
1/2 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, diced
3/4 cup pecans, coarsely chopped

Filling:
3/4 cup sugar
2 tablespoons quick-cooking tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 tablespoon Peach Schnapps
3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges


Phyllo Pie Crust:
10 14x9-inch sheets fresh …

Farm Fresh Tomato Eggplant Bake with Mozzarella

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We New Englanders live for the summer months when all the area CSAs and farm markets products are local, fresh and available. Perfect for a vegetable lover and cook. Here is my problem, I get carried away by the bountiful beauty at my local Farmer's Market going overboard with my purchases. I just can't help myself, I'm like a kid in a candy shop! What to do when I return home with my bags bursting with all kinds of produce; Cook up all the veggie casseroles that just pop up in my brain. This week I was loving the large local tomatoes along with the deep purple eggplant. I picked up locally grown onions and fresh local mozzarella to finish creating my Tomato Eggplant Bake with Mozzarella. I just added olive oil with my home grown herbs for a flavor bursting veggie dish, quick, easy and delicious.


Farm Fresh Tomato Eggplant Bake with Mozzarella
1/2 cup olive oil 1/2 cup fresh basil, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large eggplant, peeled and thinly sli…

Baked Zucchini and Summer Squash Casserole with Polenta and Mozzarella

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Summertime is my favorite time to go to local Farmer’s Markets savoring all the beautiful fresh picked produced. I love to shop like a Parisian filling my market basket with produce, cheese, bread and even fresh fish. I love to create delicious meals with all my purchases. I love this Zucchini and squash casserole that I added polenta and mozzarella making this the main course not a side dish. I served it with fresh bread and a salad made of spicy greens, heirloom tomatoes, cucumbers all that I just picked up at the Farmer’s Market.

                        Baked Zucchini and Summer Squash Casserole with Polenta and Mozzarella


Ingredients:

Polenta, Instant, I used Bellino
2 tablespoon butter
1/2 cup grated Parmesan cheese
1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 …

Tuscan Tuna Salad with Heirloom Tomatoes

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Summertime is salad time at our house. I love to use the fresh bounty from local farmers markets to create wonderfully fresh and delicious salads. What could be better on a hot evening than cool crisp greens covered with heirloom tomatoes then topped with Tuscan Tuna Salad. Just add fresh Italian bread, wine and fresh peaches for dessert. Now that says summertime!

Tuscan Tuna Salad with Heirloom Tomatoes

1/4 cup extra-virgin olive oil 2 tablespoon fresh lemon juice 1/2 teaspoon sea salt 1/4 teaspoon black pepper 2 tablespoon chopped basil leaves 1 tablespoon chopped thyme 2 (6-ounce) cans tuna in olive oil, drained  I use Genova 2 ribs celery chopped 1 bunch scallions, chopped, white only 1/4 cup chopped sweet grape tomatoes 1/4 cup pitted Kalamata olives 1 tablespoon capers, rinsed 1/2 head lettuce, or field greens 2 large heirloom tomatoes, one red, one yellow, sliced
Whisk olive oil, lemon juice, salt, pepper, basil and thyme in small bowl. In a medium bowl lightly chunk tuna the…

Pan Seared Mediterranean Swordfish

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Swordfish is a mild white fish that is easily prepared, delicious when seasoned with all different flavors. I like to try different styles of preparing swordfish but one of my favorite is to just pan sear with great spices, lemon, capers, olives and tomatoes reminding me of dinning over looking the blue Mediterranean sea!


Pan Seared Mediterranean Swordfish
Ingredients:

two 1-inch-thick swordfish steaks, each about 6 ounces
2 tablespoon olive oil
2 cloves garlic, chopped
1/2 teaspoon crushed red pepper
2 tablespoons fresh lemon juice
1 tablespoon drained capers, chopped
1 tablespoon water
1/4 cup sliced Kalamata olives
1/2 cup sliced cherry tomatoes
4 thin lemon slices


Preparation:

Pat swordfish dry and season with salt and pepper. In a heavy skillet heat butter and oil over moderately high heat until foam subsides and sauté garlic with crushed red pepper, stirring, 1 minute. Push shallots to side of skillet. Add swordfish and sauté until golden, about 3 minutes. Turn fish over and add lemon juice, …

Beautiful Old Fashioned English Roses perfect addition to your garden.

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As an avid passionate gardener roses have always found a place in my garden and my heart. Roses have the reputation of being divas, demanding many hours dead heading, protecting against invading pest and leaf mold. Although I love show stopping long stem roses my favorite rose variety for my garden is old fashion English Roses purchased from David Austin Roses. Old English Roses are not princesses like their high maintenance sisters instead they are quite beauties that remind me of paintings of flowers by the old masters or a charming cottage in the English countryside surrounded and covered with rioting blooms of roses. Maybe that is why I love these little jewels not only are they low maintenance but once established in the garden their proliferation of flowers is magnificent. Old fashion roses still have a delicate scent that permeates my garden especially early in the morning when the dew is lightly glistening on their delicate petals. A morning stroll with a cup a tea is instanc…

Seafood Pasta for Two

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Seafood Pasta for two
2 tablespoons olive oil
2 cloves chopped garlic
1 shallot chopped
1 can chopped tomatoes
1 bottle clam juice
2 teaspoons Italian seasoning, I like Penzy’s Tuscan Sunset
pinch saffron
pinch sea salt
1 teaspoon black pepper
1 teaspoon crushed hot red peppers
1/2 pound clams
1 pound mussels
1/4 sea scallops
1/2 pound spaghetti

Heat oil in pan adding garlic and shallots cooking until translucent just releasing the flavors. Add tomatoes, clam juice, Italian seasonings, saffron, salt, black pepper and red pepper. Simmer for 20 minutes stirring occasionally. Add clams, cover and simmer for 5 minutes. Then add mussels continuing to simmer for another 10 minutes until clams and mussels are open. Add scallops combining with sauce, simmer for 3 minutes. While the seafood is simmering cook spaghetti according to package instructions. Drain pasta and put in a large bowl. Add seafood lightly toss. Serve with Parmesan cheese.

Enjoy!

www.gooddinnermrsmellen.com

Mediterranean Potato Salad

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Mediterranean Potato Salad
Summertime means salad, lots and all different combinations of tastes and textures to spice up your pallet. I love making old favorites with a twist to change it up. Lately my in my potato salad I'm using those beautifully colored gourmet potatoes that are popping up in your local market or you can find an even more variety at farmer's market. These little jewels so colorfully flavored need just a little dressing, I don't like to cover up their beauty with a heavy mayonnaise dressing so I do a light olive oil with a Mediterranean flare, feta cheese, olives and so much more!
Ingredients: 1 cup Israel couscous, cooked according to package instructions 1 28 oz bag gourmet confetti potatoes 1 bunch scallions, chopped, whites part only 1/2 cup chopped kalamata olives 1/2 cup feta cheese 2 teaspoon pesto, freshly prepared or from market 1/2 cup olive oil 1/4 cup fresh lemon juice 1 tablespoon fresh chopped basal or 1 teaspoon Penzy's Tuscan Sunset …

Summertime Soft Shell Crabs

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Soft Shell Crabs
Soft Shell Crab season is short but sweet. The first time I ordered soft shell crabs I was hooked on this seasonal delight so I started making my own crabs which are so easy. You can change up the seasonings for a different flavor. In this recipe I used the traditional Old Bay seasoning but I've used Chinese Five spices or Herbs de Provence. Have fun with cooking by putting your own signature on your creations!. When you buy the crabs just ask the store to clean them for you. 
Ingredients 4 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper 1/2 cup flour 1 tablespoon Old Bay seasoning
2 tablespoon extra-virgin olive oil
3 garlic, chopped 2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped

Directions

Combine four and Old Bay. Season crabs with salt and pepper and dredge in the flour mixture, shaking off excess. Set aside.

In a large skillet over medium high heat, add the oil and saute the crab…

Lucious Lemon Curd Layer Cake with Lemon Buttercream Frosting

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Lucious Lemon Curd Layer Cake with Lemon Buttercream Frosting ingredients2 1/2 cups sifted cake flour1 1/3 cups sugar1 tablespoon baking powder1 teaspoon salt1/2 cup vegetable oil5 large eggs, separated3/4 cup fresh orange juice3 tablespoons orange zest1/2 teaspoon cream of tartar1 jar Lemon Curd, I like Stonewall Kitchen Lemon Butter Cream Frosting Garnish: Candied Lemon Slices Preparation 1. Preheat oven to 350°. Combine first 4 ingredients in bowl of a heavy-duty electric stand mixer. Make a well in center of flour mixture; add oil, egg yolks, and orange juice. Beat at medium-high speed 3 to 4 minutes or until smooth. Stir in zest.
2. Beat egg whites and cream of tartar at medium-high speed until stiff peaks form. Gently fold into flour mixture. Spoon batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350° for 17 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks…

One adorable Kate Spade dress three different looks!

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Clothes are my passion, my love! I just had to share my favorite dress of this spring/summer season, a fabulously versatile Kate Spade leopard dot tie back dress that I just fell in love with. I get euphoric just thinking about wearing this dress, it’s just perfect for me. The moment I saw this dress on line I got that special rush when I see something that I know I had to have, it had my name all over it. I booked it to my nearest Kate Spade store to see if the dress had made an appearance in their newly arrived  collection. As soon as I entered the store my eyes went right to the dress. Much to my despair only two sizes were left, two and six. I tried on the six which was too big, unusual since I find Kate Spade dresses are cut small. No size four in the store so I gave the two a try and to my surprise a perfect fit. I was delighted that not only did the dress fit, it was just outstanding on me. Quickly I whipped out my credit card securing this beauty for me.


You are probably aski…

Outrageous Triple Chocolate Salted Caramel Nut Cake

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Chocolate, chocolate and more chocolate. If you love chocolate this cake is for you. My inspiration for this outrageous chocolate cake was chocolate salted caramel candy. I have to admit  I seemed to get a little carried away. Warring this cake is very rich eat accordingly! Truly a show stopping cake worth a few calories.
 CAKE2 cups all-purpose flour3/4 cup unsweetened cocoa1/2 teaspoon baking powder1 teaspoon table salt1 1/2 cups butter, softened at room temperature3 cups granulated sugar5 large eggs, at room temperature1 1/4 cups buttermilk2 teaspoons instant espresso2 teaspoons vanilla extract1 cup 60% cacao bittersweet chocolate morsels1/2 cup semi-sweet chocolate morsels 1/2 cup caramel sauce   CHOCOLATE GLAZE3/4 cup semisweet chocolate morsels3 tablespoons butter1 tablespoon light corn syrup1/2 teaspoon vanilla extractWHITE CHOCOLATE GLAZE3/4 cup white chocolate chips 3 tablespoon cream
3/4 cup powdered sugar TOPPING1/2 cup caramel sauce1 tablespoon sea salt  1/2 cup choppe…

Live to 100 Chick Pea Salad

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In the book The Blue Zones by Dan Beuttner, Blue Zones are the longest living cultures in the world, one common dietary staple in all the areas is beans, all different kinds of beans. I love to use any kind of bean in my recipes, from soups, chillies, pastas and especially salads. Chickpeas( garbanzo beans) are one of my favorite to use in my recipes like this Live to 100 Chickpea Salad.  I've added some crunch and sweetness to this salad with pecans and dried cranberries. Nuts also play an important role in Blue Zone cultures!
You can like I do use this salad as a base for a more hearty dinner salad combining a protein such as tuna, chicken, tofu just to name a few. If you want to keep the salad vegan you can add more crunchy veggies such as red peppers, carrots, fennel and so many more different colors and textures. Experimenting you can find so many different uses for this basic salad while adding years on your life!

Live to 100 Chickpea Salad Ingredients:
3(15 1/…

Chicken Sausage White Bean Kale Soup with Mushrooms

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We are really having a tough winter here in New England with the temperature at minus fifteen this morning when I went out to yoga.  What could be warm me up better than a hot bowl of soup. I love all the ingredients in the Sausage Soup I made today which taste so good and filling on a cold winter day. Healthy and tasty my favorite combination!

Chicken Sausage White Bean Kale Soup with Mushrooms

5-6 chicken sausage
2 tablespoons olive oil
4 cloves garlic, minced
1 cup chopped leeks, white part only
1/2 cup celery, chopped
8 ounces mushrooms, sliced
2 cups Kale, chopped leaves no stems
62 ounces(cartons) chicken broth, either homemade or bought.  I use low sodium, low fat chicken broth
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon dried french thyme


Cook sausage in large frying pan on medium heat turning frequently for 15- 20 minutes. Sausage should be browned. Drain on paper towel and set aside.
Heat olive in large stock pot. Add garlic, leeks and celery cooking on low for 10 min…