White Bean, Sausage, and Kale Soup

This soup is simple, hearty and really delicious.  I’ve seen variations of it online, so I decided to create my own.   Here’s how I did it.

First, I gathered all the ingredients – three cans of white beans, two bunches of kale, an onion, two boxes of chicken broth and two packages of Italian sausage (I used one mild and one hot, but you can do whatever combo you prefer).

You start by sauteing the onion in some olive oil in a big pot.

Next you brown the sausage in the same pot as the onions.  When the sausage is browned, add your chopped kale leaves.  Don’t forget to wash the kale really well and remove the center stalk.  You only want the leafy green part, and you’ll want to chop the leaves up fairly small.

Next, you drain and rinse your beans and add them to the pot.

And pour your chicken broth in on top.   I added in about 2 cups of water as well.

Simmer over high heat for about 30 minutes and it’s ready to enjoy!

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Gluten-free Molasses Cookies

Did you ask for flour for Christmas? I did.  I’d heard about this new gluten-free flour mix called Cup 4 Cup that you could get at Williams-Sonoma.  I knew it was worth checking out since it was created in partnership with the famous Thomas Keller of the French Laundry and endorsed by my favorite gluten-free cook, Shauna.

I am not kidding when I write that this flour changed my life.  I haven’t baked much since I found out I had celiac a few years ago, and now I can.  I can make anything I want with this flour.  Anything.  It might not sound like much, but it is a revelation to me.  So what’s the first thing I made?  Molasses cookies.  Gotta start somewhere, right?

The recipe is simple and I made a few slight modifications since I didn’t have shortening on hand, but otherwise, I followed it as I found it – and these cookies are delicious!

First, I mixed together some canola oil and the brown sugar.

I did have a little help, truth be told.

Next, I added in the flour and the other dry ingredients and the egg. I found mixing with a spoon worked until a point, and then I just had to go for it with my hands.

           

Once it was all mixed together, I let it chill in the fridge for a while until it was ready to be cooked.  I used a mini ice cream scoop to help me make the cookies.

Just take each scoop and roll around in some sugar before sticking on a lined baking sheet.

Ready to go into the oven!

And here they are all ready to be eaten!  They are a cross between a super yummy, soft cookie and gingerbread.  Insanely good, and gluten-free.  Thank you Cup4Cup!