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Although I certainly don’t want to most of the time.

But, after a long vacation, filled with lots of noodles and several stuffed waffles, one does what one must. And I needed something healthy to eat for lunch during the first week back at worth (worst part of vacation)!!

Quinoa, Sausage, and Kale Soup

Makes 6 servings

2 tsp olive oil
1/2 lb mild Italian sausage, removed from casings
1 medium onion, diced
1 fennel bulb, thinly sliced
3 cloves chopped garlic
2 tsp dried oregano
1 tsp dried sage
6 cups low sodium chicken broth
1 can white beans, rinsed and drained
1 cup quinoa, rinsed
1 bunch kale, roughly chopped
1/4 – 1/2 tsp crushed red pepper

In a large Dutch oven, heat olive oil on medium heat. Cooked italian sausage until done, breaking up into pieces as it cooks. Add onion and fennel bulb, cook about 5 minutes until onions are translucent. Add garlic, oregano, and sage, cook for another 2 minutes until fragrant. Add chicken broth and beans, bring to a boil. Add quinoa, cook about 15 minutes or until quinoa is tender. Add kale and red pepper, cook until kale becomes bright green.

Serve with grated Parmesan cheese and a good hunk of sourdough.

And here are a couple of pics from our recent trip to Thailand.

Cute baby elephant

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Great cooking class

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Loads of temples

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And conveyer sushi near Tsukeji in Tokyo

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Pretty successful for a couple of St. Louis kids! We were thrilled to have gotten to go!

Happy holiday baking everyone!

Beth

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