Welcome to my recipe collection.
These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!
Sunday, July 01, 2018
Thursday, April 19, 2018
- 2 tbsp olive oil
- 1 lb ground turkey or pork sausage
- 1 medium white onion chopped
- 3 cloves garlic minced
- 2 large sweet potatoes skinned and chopped
- 10 oz sliced mushrooms
- 5 cups chicken broth
- 1 cup dry white wine*
- 2 tbsp apple cider vinegar
- 1 tbsp dried basil
- 1 tsp sea salt plus extra to taste
- 1/2 tsp fresh ground pepper
- 3 cups roughly chopped kale
- 2 tbsp freshly chopped thyme optiona
- For the Instant Pot:
- Select the saute function on your instant pot. Let it heat up (about 2 minutes). Add olive oil to coat the pot, and toss in ground sausage. Cook until almost cooked through, about 5 minutes. Add onion and garlic. Cook for another 3-4 minutes.
- Add sweet potatoes, mushrooms, chicken broth, wine, vinegar, dried basil, salt, and pepper. Secure the lid.
- Select manual and cook at high pressure for 8 minutes. Select cancel and use a quick release.
- Open lid and add kale. Let cook with lid open for another 3-4 minutes, or until kale is softened but not wilted. Add additional salt if needed. Garnish with fresh thyme and serve.
- For the Slow Cooker:
- Heat up a large skillet to medium high heat. Coat your pan with olive oil and add sausage. Cook for 5 minutes, then add in onion and garlic and cook another 3-4 minutes.
- Place sausage mixture in your slow cooker. Add sweet potatoes, mushrooms, chicken broth, white wine, vinegar, basil, salt, and pepper.
- Set your slow cooker to low and cook for 4 hours.
- At the end of 4 hours, add kale and stir. Let cook for another 10-15 minutes, or until kale has softened.
- Serve hot with fresh thyme.
RECIPE NOTES*For a Whole30 approved soup, use 3/4 cup additional chicken stock with 1/4 cup white wine vinegar in place of the white wine.