Nancy's Clubhouse

Albondigas Soup

Albondigas Soup

Make extra, this is better the second day!
Serves 6
Prep time: 20minutes
Cook time 35 minutes  

ALBONDIGAS

• 2 pounds ground beef
• 2 cloves garlic, minced
• 2 Tabl. ground cumin
• 2Tabl. dried oregano
• 1 Tabl. black pepper
• 1/8 tsp. cayenne pepper
• 1 tsp. sea salt 

SOUP

• 2 Tabl. olive oil
• 1 shallot, minced
• 3 garlic cloves, minced
• 4 Tabl. extra-virgin olive oil
• 5 carrots, chopped
• 4 cup purple (or green) cabbage, shredded
• 2 - 1/2 cups fresh (not canned) diced tomatoes
• 6 cups chicken broth
• 4 cups water
• 1 Tabl. cumin
• 1 Tabl. dried oregano
• 2 tsp. sea salt
• 1/2 to 1 full (7 oz.) can El Pato jalapeño salsa 

1. In large bowl add all the meatball ingredients.  Mix well using hands and set aside.
2. In large soup pot, saute the shallots and garlic in olive oil until the shallots become translucent.
3. Add carrots, cabbage, tomatoes, chicken broth, water cumin, oregano and sea salt; mix well and bring to a boil.
4. Using hands, form the meat into golf ball-sized meatballs and gently drop into the boiling soup.  Turn the heat down to medium low and simmer for 30 minutes, stirring occasionally (stir gently taking care not to break the meatballs).
5. Add the El Patio, stir and simmer another 5 minutes.

    

Jambalaya *So good!*

Jambalaya

• 2 Tbl olive oil, or 2 Tbl coconut oil.
  
• 1 Tlb Cajun powder (can't find?  Here are the ingredients)
  
• 2 pound boneless chicken breasts cut into bite-size pieces.
• 3/4 lb andouille sausage, cut into ¼ inch thick slices (one package).
• 1 cup onion, chopped
• 3 stalks celery, diced
• 1 large bell pepper, chopped
• 2 cloves of garlic, minced crushed.
• 1 14.5 oz can crushed or diced tomatoes, un-drained
• 1/2 tsp red pepper flakes
• 1/2 tsp ground black pepper
• 1 teaspoon celery salt
• 2 tsp Worcestershire sauce
• 1 tsp filé powder
• 2 cups chicken stock 
• Salt and Pepper to taste

Directions:

1. Heat l Tbl of oil in a large heavy pot over medium heat.
2. Keeping the sausage and chicken separate from another, toss both with Cajun seasoning* to coat. sauté the sausage until brown, remove with a slotted spoon - set aside.
3. Add 1 Tbl of oil, and sauté chicken until brown on all sides, remove with a slotted spoon - set aside.
4. In same pot, sauté onion, bell pepper, celery and garlic until tender.
5. Stir in tomatoes , season with red pepper, black pepper, celery salt, Worcestershire sauce and filé powder. Stir in chicken and sausage.
6. Cook for 10 minutes, stirring occasionally
7. Stir in chicken broth. Bring to a boil, reduced heat, and simmer for 25 to 30 minutes, or until liquid is slightly reduced.
8. Serve with cauliflower rice

 Enjoy!

Gingered Butternut Squash Soup

Tonight's Dinner
Oh so so good!

Gingered Butternut Squash Soup

• 1 Butternut squash peeled and seeded
• 1 Tablespoon olive oil
• 1 Medium onion diced
• 1/2 cup chopped leeks (white and green parts)
• 1 Tablespoon ginger peeled
• 5 Cups chicken stock
• 2 Teaspoons nutmeg
• (I add 1/2 pound of cooked sage sausage to to final soup (step 6.) to make it a meal) 

1.  Cut butternut squash into 1-inch even-sized cubes.
2. Heat large pot or Dutch oven over medium heat. When hot, add olive oil / once olive oil is hot, add onions and leeks. Saute for a 3-4 minutes until onions have wilted.
3. Add in squash, ginger and chicken stock and bring to a simmer, cooking until squash is tender (about 15 minutes.)
4. Pour off most of the stock - reserve . . .
5. Carefully add squash, onion, ginger and leek into a blender or food processor and puree (using caution as the heat of the ingredients will often cause the blender top to want to pop off and make a mess all over your kitchen).
6. Once pureed, add contents back to the pot, and add the (reserved) stock until the desired consistency is attained.
7. Stir well, add nutmeg, salt and pepper to taste.

A nice garnish is chopped walnuts 

Hint - This soup freezes exceptionally well. Just make sure that it is refrigerated for a day first to allow it to cool completely before freezing.