Albemarle Tradewinds February 2016 Final Web
February 2016
February 2016
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Comfort Food For Not-So-Comfortable-<strong>February</strong><br />
By Rosie Hawthorne<br />
Kitchensaremonkeybusiness.com<br />
<strong>February</strong> can be one of the cruelest, harshest months on the Outer Banks. It’s cold. It’s gray. It’s windy.<br />
There’s always that pesky Nor’easter to rub it in that Mother Nature is Queen. So to give you some<br />
comfort and warm up your innards, I have a perfect soup for you this month; however, this is the Outer<br />
Banks, and it’s likely the temperatures could be in the 70s by the time you’re reading this.<br />
If this is the case, wait for another day to make this hearty soup.<br />
Sausage, Potato, and Kale Soup<br />
1 TB olive oil<br />
2 links hot Italian sausage, casings removed<br />
1 medium onion, peeled and chopped<br />
1/2 tsp each dried thyme, oregano, and basil<br />
pinch crushed red pepper<br />
2 russet potatoes, unpeeled and diced (Don’t peel. That’s nutrients in them thar peels!)<br />
2 cups homemade chicken consommé (Or you can used the canned or boxed, just don’t tell me.<br />
Truly, until you’ve experienced homemade chicken or beef consommé, you just have no idea. I<br />
save and freeze all my leftover chicken and beef bones for this sole purpose.)<br />
1/2 cup skim milk<br />
1/2 cup cream<br />
2 cups chopped home-grown kale, gratefully and gently picked from outstanding specimens in<br />
one’s own yard, giving thanks to Daddy who taught me how, and to God who let it grow.<br />
Heat olive oil over medium heat in medium saucepan and cook Italian sausage. Let stay on one<br />
side about 2 minutes. When the meat releases from the pan, break up into pieces and let brown<br />
a bit, about 7 minutes. Add in the onion, garlic, and cook about 3-4 minutes. Add in the taters,<br />
chicken consommé, and then the dried herbs.<br />
Bring to a simmer over low heat and cook until potatoes are tender, about 20-25 minutes.<br />
Add in kale, skim milk, and cream. Cook until kale is tender, 15 minutes or so. Season with<br />
kosher salt and freshly ground pepper to taste.<br />
NOTE: You could use whole milk if that’s what you have on hand. I never have whole milk, but<br />
I always have skim milk and heavy cream, so that’s what I use.<br />
For more recipes and tours through Rosie’s Garden, visit me at KitchensAreMonkeyBusiness.com.<br />
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<strong>Tradewinds</strong> is located in more<br />
than 200 locations in NENC<br />
and Chesapeake?<br />
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252-722-6078<br />
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