Sausage, Potato, and Kale Soup

This recipe is similar to one of the Italian soups that is served at a popular Italian restaurant chain. However, my version has much more meat and many more veggies. The last time we made this, we added more chicken stock than what is listed below, since it didn't seem like there was enough liquid. We also had an entire bunch of kale to use up, and it was more than two cups. When cooking the kale, keep in mind that it takes a little longer than spinach to cook down. Test the kale when you think it's finished, to make sure it has the texture you like. This is a really a hardy Italian soup which is perfect for cold weather!

1 lb. spicy Italian sausage (or use whatever Ital. sausage you have and add a few red pepper flakes)
1/2 lb. bacon - chopped
1 qt. water
32 oz. carton (4 C) chicken broth
2 lg. russet potatoes - scrubbed clean, cubed
2 garlic cloves - peeled, crushed
1 med. onion - peeled, chopped
1/2 C carrot, grated
2 cups kale, chopped
1 cup milk, half and half, evaporated milk, or heavy whipping cream
salt and pepper - to taste

Brown sausage and bacon in a medium skillet, breaking sausage into small pieces as it cooks; drain, set aside.

Place water, broth, potatoes, garlic, onion, and carrot in a large soup pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 more minutes. Add kale and milk to pot; season with salt and pepper; heat gently until kale is tender.

Garden Pizza

Digging into the freezer for more garden goodies again! I made a simple pizza sauce by combining some of our frozen roasted tomatoes, a portion of frozen pesto, and a little dash of balsamic vinegar to give it a boost. Summer tomatoes and basil in November just about makes you forget how much work it took to get those tomatoes and basil in the freezer in the first place!
I use a homemade pizza dough - recipe below - tossed into my 11-year-old Zojirushi bread maker on the dough setting - easy stuff. My recipe makes enough for two pizzas and the second half goes into the freezer to save for another quick meal - either pizza or calzones, or even bread sticks. The first picture here, is of the raw dough with only the wonderful sauce so far, and it's sitting on my well worn baking stone from Pampered Chef, which is nice and dark now and missing one corner - but it still works great!

The toppings for this pizza were organic Italian turkey sausage, red and yellow pepper slices, red onion, and mozzarella cheese. Parmesan cheese is always the final touch when it comes out of the oven.

Mmmm...finished product. Fast food at it's best.

Whole Wheat Pizza dough for the bread machine:
2C warm water, 2 tsp. honey, 1 Tbs. olive oil, 1 tsp. salt, 4 C whole wheat pastry flour, 6 tsp. vital wheat gluten/dough conditioner (optional), 3 tsp. yeast. Add these in the order that your bread machine directs. I put mine on the dough setting and that's it. I always watch to make sure the dough is of the correct consistency, and then add a little more water or a little more flour if needed. It shouldn't be too sticky or too rock hard. BTW, you can easily add Italian seasoning, garlic, or whatever else you like.