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Chudda's Cuisine/Lounge
Sep 24, 2013
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GUILT-FREE KALE AND BLACK BEAN SOUP

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After making that delicious kale salad we posted, I had lots of kale left.   The weather here has been slightly changing and getting me in the mood for some comfort food so I decided to make some soup! It’s amazing how warming and healthy a soup can be for you, and with a few extra touches I made it my own….I used leftover parmesan cheese rinds simmering in the soup to give it a great nutty and rich flavor, and instead of adding sausage to the soup itself, I grilled it and put in on the side on top of a crostini with shaved parmesan and heated it in the oven for a crispy, cheese and sausage side for dipping.  This way you have the option of making a great vegetarian soup, and a little meat on the side for those who want it. It was a super satisfying dinner, and no guilt involved eating it lol!!  Hope you enjoy it as much as we did!!

I just threw things together based on what I had in the house, so be creative and whimsical when making soups…it’s not rocket science!!!  Although we didn’t, you could add potatoes, rice, grains..whatever.   What I can stress is the importance of homemade stock…it makes a HUGE difference!!

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Kale Soup:

4 T. Olive oil

2-3 quarts homemade chicken or vegetable stock

1 large yellow onion, small diced

2 T. chopped garlic

1 c. chopped carrots

1-2 bunches kale, cut into bite sized pieces

1-2 cups cooked beans of your choice ( I used black beans as I already had them in the house, and cooked them prior to making the soup)

1-28 oz. can diced tomatoes

3-4 parmesan rinds

2 T. dried oregano

2 T. dried thyme

salt and pepper

garbanzo beans

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Add olive oil to a medium sized soup pot on medium.  Add onions, garlic, carrots and kale.  Saute’ for 1-2 minutes then add stock.  Bring to a simmer and add beans, tomatoes, parmesan rinds, oregano and thyme.  Simmer on low for 1 hour.  Add more stock or veggies to your liking.

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Taste for seasoning before adding salt because of the parmesan rinds.  Season to your liking and pull out the rinds.

Serve with crostini!

Crostini:

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Olive oil

Bread of your choice (we used a whole grain artisan loaf) cut into slices

Sausage of your choice (we used chipotle) grilled and sliced to fit the crostini

Shaved parmesan

Salt

Heat oven to 400°. Place bread slices on sheet pan.  Drizzle with olive oil and salt. Bake until slightly crisp. Add sausage and shaved parm on top.

Finish in the oven until sausage is heated through on crostini and cheese is melted.

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Guilt-free meal!

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Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

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Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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