The Lifegiving Woman

Chicken Sausage, Tortellini and Artichoke Soup...It is killer good!

This soup is incredibly delicious. Sensationally Simple. I am telling you if you make anything for dinner this week...this is your go to recipe.

Thank you to my dear friend Tracy Hoogenboom who sends me the best stuff. She's the bomb cook. I miss her...her dog and frankly her beach house. I promise in that order.

Enjoy!

Tammy

 

Chicken Sausage, Tortellini and Artichoke Soup

Ingredients:

• 2 tablespoons olive oil
• one chopped onion
• 2 garlic cloves
• 1 pound Italian chicken sausage, casings removed and meat broken into chunks (or cut up...I use the sausage with jalapano's in it!)
• 3 cans (15 oz. each) reduced-sodium chicken broth (or whatever you have)
• 1 pound frozen artichoke hearts, thawed and halved (Or 2 cans w/o marinade)
• 1 pkg fresh spinach..whole baby leafs are perfect.
• Cheese or other fresh tortellini (I buy mine at Target by the cheeses)

• Parmesan cheese

• Preparation

• 1. Heat oil in a large pot over medium-high heat. Cook sausage, onions and garlic until cooked though, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.
• 2. Reduce heat to a simmer. Add spinach and tortellini, cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated parm cheese and bread.

Tip: I double this recipe. It actually gets better the next day...add more chicken broth or water as needed for more broth.

 

 

The Christmas Kitchen and Chilled Cranberry Soup

The Heart of the Home

I am happy to say the holiday season is soon upon us! I would love to suggest my Christmas Kitchen Cookbook to your family and friends! I am offering special discounts for the purchase of 10 or more copies...and I am happy to personally sign them.

Contact me at tammymaltby@gmail.com or message me on my facebook page: http://www.facebook.com/pages/Tammy-Maltby/183239621709608

Even in today's busy times, the kitchen is the heart of the home. Author Tammy Maltby believes the true meaning of Christmas is realized when families gather to share activities that make Christmas "the most wonderful time of the year." More than any other holiday, Christmas is when family and friends gather for a cup of hot chocolate, fresh-baked cookies, and lots of laughter.

Look inside this holiday treasure for:

- Easy-to-do holiday recipes

- Hints for new traditions

- Personal gift ideas

- Kid-friendly activities

- Simple decorating tips

The Christmas Kitchen is more than a recipe book, it's a book designed to help you enjoy the holiday season, not be burdened by it. Take a few minutes each day to browse these pages for the help you've been looking for.

Merry Christmas and may your kitchen be filled, first, with the sweet aroma of love, and then with the spices of the season.

From  The Christmas Kitchen with Tammy Maltby

Chilled Cranberry Soup

I’ve served this fruity soup to kick off Christmas dinner for many years now. It’s cool, refreshing, and festive. Best of all, it can be made days ahead and served directly from the refrigerator.

4 cups fresh cranberries

3 cups water

1½ cups sugar

4 inches stick cinnamon

¼ tsp. ground cloves

½ tsp. allspice

2 Tbsp. lemon juice

1 Tbsp. finely shredded lemon peel

1 Tbsp. finely shredded orange peel

2 large cans mandarin oranges—1 for soup and 1 for garnish

Mint leaves (optional)

In a 3-quart saucepan, combine cranberries, water, sugar, cinnamon sticks, cloves, and allspice and bring to boil. Reduce heat and simmer uncovered about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in lemon juice, lemon peel, orange peel, and 1 can mandarin oranges, drained. Cool. Cover and chill 4 to 24 hours. To serve, ladle into soup bowls. Top each serving with mandarin oranges in flower/star shape with a mint leaf in the center. Makes 6 to 8 side-dish servings.

 

Warm Baked Potato Soup

Good Grief it's Cold!

I have been told it is cold all over the country but I have to say it's REALLY cold in Colorado (-44 below windchill?? ) For a girl that grew up in Minnesota this is crazy for even her!

Because I couldn't stand the thought of going outside (even my Yorkie Tressa stood at the door and had second thoughts) I went to see what I had on hand. Potato, celery, cream, chicken broth...yes Warm Baked Potato Soup it will be.

What you will love about this recipe is the ease of it...and if you can add more or less veggies depending on what you have. I also like a bit more spice...so cayenne pepper it is.

The crispy shallots are a recipe from the Barefoot Contessa...she is so the bomb...these are GREAT on Potato Soup or if your like me on a spoon!

Enjoy your bundled up day...and ask this question around your table...

What's the one thing you know for sure?

It is amazing the responses you might get.

Here's to bikinis and warm beaches...(okay who am I kidding...just warm beaches)

Cheers!

Ingredients

• 8 slices bacon (I use turkey bacon)
• 1/2 cup butter (I generally use only 1/3 cup)
• 2/3 cup all-purpose flour
•  5 cups milk (low fat is perfect)
•  1 cup chicken broth and 1 cup white wine
•  5 large baked potatoes, peeled and cubed
• 4 green onions, chopped
• 1 cup chopped celery
• 1 cup chopped carrots
• 1 1/2 cups shredded Cheddar cheese (I love using jalapeno jack cheese!)
• 1 cup sour cream (light is good)
• 1 teaspoon garlic salt
• 1 teaspoon ground black pepper
• As much cayenne you can handle..(the only warmth these days)

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
2. In a stock pot or Dutch oven, melt butter over medium heat. Whisk in flour until smooth. Gradually stir in milk, chicken broth and wine...whisking constantly until thickened. Stir in potatoes and onions and veggies. Bring to a boil, stirring frequently.
3. Reduce heat, and simmer 15 minutes. Stir a few times while cooking. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
4. Top with additional bacon, shallots and cheese.

Crispy Shallots

1 1/2 cups olive oil

3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings (onions due just fine)

Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.

Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.

Fantastic on potato soup!