1/19 Zuppa Toscana

A whole lot of awesomeness has been going down….hence the lack of posting!

You are now looking/reading a post from the newest Colorado State University student :-) What, what!!! I’m super pumped!!!!

Last weekend Dan and Mary got hitched, and found out during the cake cutting that they were having a baby girl.
These pics pretty much sum up the night. It was super fun and seeing all of our gym friends all dressed up was pretty amazing too! Y’all looked HOT :-)
photo 1-3 photo 2-2 photo 3
My husband headed up to NC for a comp this weekend, where three of our boys did awesome!!! We are definitely excited for the Open to start this year.
And shout out to Mike, who I didn’t realize until yesterday, was at Wodapalooza this weekend.
And unfortunately, I think the flu may have hit our house this morning because the world’s most awesome daughter has been yakking and sleeping all day.

I was on a cooking frenzy yesterday making everything I could to prep for the week so I could relax all day today.
One of PG/BlackList friends, Lyndsey, who can be seen above in the pics with the sunglasses is also a lover of cooking, check out her website as well.

http://yesitspaleo.blogspot.com

Last week she hit me up for some info on potato alternatives. I told her rutabaga’s always work well for me…parsnips too, but I tend to like rutabaga’s better.
Anywho, she was doing a Zuppa Toscana (a la Olive Garden) re-creation, and she said it turned out amazing. So I made her recipe this weekend, and it is definitely the cat’s pajamas!
I tweaked a couple of things (kept the potatoes instead of rutabagas and added some baby portabella mushrooms) but everything else is the exact same.
The best thing about this recipe – it’s super amazing, but also insanely fast and easy!!!!

Zuppa Toscana. -
Recipe courtesy of http://www.yesitspaleo.blogspot.com

Ingredients:
> 1.5# sausage [I used Hot Italian Sausage from Whole Foods, casing removed, because I wanted it spicy]
> 1# bacon [My go to for this sort of thing is Hormel's Nitrate-free because it's sold everywhere, but use your fav]
> 1 onion, diced
> 5-6 cloves garlic, minced
> 4-5 rutabagas!! peeled and cubed [can sub 6-7 potatoes, but I dare you to try Rutabaga!]
> 6-8 cups chicken stock
1 head of kale, chopped
> 1 cup coconut milk
1-2 tsp of cayenne pepper [depending on heat preference]
>  Salt and Pepper to taste

photo 1-2

Instructions:
 
 Fry up bacon in stockpot until crispy, remove bacon and set aside
– Leaving oil in the pot, cook sausage, onions and garlic until browned and onions are soft.
– Throw in potatoes and stock. I used enough stock to cover everything, so it depends on size of rutabagas. It was at LEAST 6 cups, but not up to 8 for me.
– Stir up, and bring heat up on ingredients without boiling (not the end of the world if it does), then drop to medium-low heat and simmer for ~20min, or until rutabaga can be pierced through with a fork. I covered mine at this time
–Add kale, milk, a round of salt and pepper [coat top with a layer], and cayenne pepper, cook 5-10 min longer
– Serve with crumbled bacon or just by itself! [I wanted to eat my bacon, and it was fantastic without it]

photo 2
Make it, and if you can’t eat it all in one week – throw in some mason jars and freeze it!

Have a great week!
~M
#BlackList

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One response to “1/19 Zuppa Toscana

  1. You are awesome. =] Glad that you liked it!! I’m still eating mine.. last serving in the fridge now, but still not tired of it. It’s great to reheat because the rutabagas don’t get mushy. Hopefully finishing it off tomorrow haha

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