Friday, February 18, 2011
Off The Shelf: Poor Girl Gourmet
I recently came across this book: Poor Girl Gourmet: Eat in Style on a Bare-Bones Budget by Amy McCoy. Overall, I was impressed. The book included delicious, health-conscious meals that are aimed at not costing you a fortune. In fact, the author gives you the estimated cost for each dish and how she figures the cost to break down.
The book includes pictures of most of the recipes, which is always a plus. It doesn't have the layout finesse of a top-dollar publication, but it is attractive nonetheless and easy to flip through. At times I found the author's instructions somewhat convoluted, but not to the point of making the recipe too hard to figure out. I should also mention that the book tends toward the Italian flavors.
Recipes include such things as: Spicy Carrot Ginger Soup, Harvest Salad with Honey-Balsamic Dressing, Tomato Tart, Chicken in Cider Gravy, Roasted Carrots with Thyme, Honey-Mustard Coleslaw, Butternut Squash Risotto, Calzones, Cornmeal Crust Peach Crostata, and Banana-Wheat Muffins.
I chose to try the Chicken, Sausage, and Kale Soup. At first I wondered if this soup would be anything special. By the time dinner was finished I was already looking forward to leftovers and planning to put the recipe in my company dinners file. The soup was really, really good.
CHICKEN, SAUSAGE, AND KALE SOUP
(Poor Girl Gourmet)
Print this recipe
1 whole cooked chicken breast, cut crosswise into 1-inch strips
1/4 cup extra virgin olive oil (I used a bit less)
1 medium yellow onion, coarsely chopped
1 medium carrot, peeled, trimmed, coarsely chopped
1 celery stalk, trimmed, coarsely chopped
2 cloves garlic, finely chopped
1 tsp. dried thyme, or 1 Tbsp. fresh
1/8 tsp. crushed red pepper flakes (optional)
2 (6-inch) links sweet Italian sausage (approximately 1/2 pound), casings removed, meat cut into 1/2-inch pieces
4 cups chicken broth
1 (15-ounce) can cannellini beans, including liquid
1 bunch kale (approximately 3/4 pounds), washed, stemmed, coarsely chopped
freshly ground black pepper
While the chicken roasts, prepare the other ingredients. (Bake it covered in a 350F oven until cooked, about 20-30 minutes.)
Heat the olive oil in a large stockpot -- at least 6-quart capacity, as the kale starts off as quite a gargantuan pile -- over medium heat. Add the onion, carrot, celery, and garlic and saute -- you are in the soffritto phase of this soup now -- until the whole lot is softened and has blended together such that the color is leaning toward orange, 10 to 15 minutes.
Add the thyme and crushed red pepper flakes, then add the sausage -- you should have in the neighborhood of 24 pieces of 1/2-inch sausage from the two links, in the event that you are curious -- cooking until the sausage is lightly browned, 3 to 5 minutes. Add the broth, the beans with their liquid, and the kale.
Add the chicken pieces to the pot, cover, and simmer, stirring occasionally, until the massive pile of kale is fully incorporated into the soup, 20 to 25 minutes. Add salt and pepper to taste, and serve it forth.
Note: I served ours with a dollop of pesto on top, but it was equally good the next day without!